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Lemon Risotto - Basic Recipe

Ingredients for 4

400 g Arborio rice

80 g Chopped onions or shallots

120 g Butter

0,125 l White wine

Juice of 1 lemon

1,25 l Vegetable soup

120 g Grated parmesan

Salt

Pepper

Preparation

Put half of the butter into a pot and add the onions. Stir until the onions start to turn slightly brown. Add the rice and stir. Add the white wine and ensure that it fully evaporates before adding the lemon juice. Start adding a bit of the soup so that the rice is always slightly covered. Simmer the rice and stir often until it is done - creamy, still a bit sticky and not entirely soft. Add salt and freshly grounded pepper to taste. Lastly add and stir in the rest of the butter in smaller pieces one by one, and finally the grated parmesan.

Serving suggestion

Coat prawns in a marinade of dark soy sauce, honey or sirup, hon mirin, lemon juice, dried ginger, sumac, salvia and a bit of olive oil and fish sauce. Heat a pan until really hot and add prawns. Fry until done. Add the prawns on top of the risotto.

Schokoladekuchen (von Mama)

Zutaten

6/7 Eiklar

180/210g Butter

6/7 Dotter

240/250g Staubzucker

Vanillezucker

150/175g Schokolade gerieben

120/140g Mandeln mit der Schale gerieben

90/100g Mehl

Zubereitung

Schokolade, Mandeln und Mehl mischen. Eiklar zu Schnee schlagen. Butter, Dotter und Zucker mixen. Buttergemisch und Schnee mit Mehlmandl vermengen. Teig auf Backblech verteilen und mit zerhackten Nüssen bestreuen.

Topfenknödel (von Maridi)

Zutaten

250 g Topfen
75 g Butter
125 g Gries
2 Eier
Salz
Brösel und Butter

Zubereitung

Butter zerlassen. Eiklar zu Schnee schlagen. Topfen, zerlassene Butter, Gries, Dotter und Salz mixen. Schnee vorsichtig unterheben. Masse ½ Std. im Kühlschrank rasten lassen. Knödel formen und vorsichtig in einen Topf mit kochendem Salzwasser legen. Knödel so lange kochen bis sie an der Oberfläche schwimmen. In der Zwischenzeit Brösel in Butter anrösten und die Knödel anschließend in den Bröseln wälzen.

Zwetschkenknödel (von Maridi)

Zutaten

250 g Topfen
90 g Butter
90 g Mehl
90 g Gries
1 Ei
Salz
Brösel und Butter

Zubereitung

Teig kneten, ½ Std. im Kühlschrank rasten lassen. Eine zwei Finger dicke Wurst formen und in 1 cm breite Scheiben schneiden. Scheiben flach drücken, Zwetchken drauf legen und Knödel formen. Knödel vorsichtig in einen Topf mit kochendem Salzwasser legen und so lange kochen bis die Knödel an die Oberfläche schwimmen. In der Zwischenzeit Brösel in Butter anrösten und die Knödel anschließend in den Bröseln wälzen.

Squid and Veg Noodles

Ingredients

Paste

0.5 Teaspoon of cumin seeds

7 Coriander seeds

6 Gloves of garlic

3 Slices of fresh ginger

2 Dried chillies

Stir-fry

3 Slices of cured streaky bacon

1 Onion

2 Pieces of cellery

2 Carrots

1 Green pepper

200 g Squid

5 Keffir lime leaves

3 Pieces of lemon grass

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Soak the dried chillis in luke-warm water. Dry-roast the cumin and coriander seeds. Open the red chillies, take most of the seeds out, and chop what's left with a sharp knife. Put the dry-roasted seeds, the chopped chilli skin and some of the chilli seeds into a mortar. Chop the garlic and fresh ginger with a sharp knife and add to the mortar. Make a paste.

Bring water to the boil. Meanwhile, cut the bacon and vegetables into bite-size pieces and the squid into 5 mm thick rings. Add the keffir lime leaves and lemon grass to the boiling water, and wait until you can smell them in the vapour. Add the squid and simmer for 20 seconds. Pour the squid into a sieve and refresh with cold water.

Stir-fry the bacon and onion in a wok, add and stir-fry the cellery and carrots. Add the paste. Add and stir-fry the squid and the green pepper. Add fishsauce, oystersauce, soysauce and sesame oil to taste.

Add and stir-fry noodles last.

Sweet Shrimp Noodles

Ingredients

6 Gloves of garlic

3 Slices of fresh ginger

0.5 Onion

1 Red chilli

Freshly squeezed lemon

200 g Shrimps

8 Cocktail tomatoes

1 Avocado (cut into bite-size pieces)

1 Teaspoon of Honey

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Cut the garlic, ginger and chillies into small pieces. Cut the onion and avocado into bite-size pieces. Pour lemon juice on top of the shrimps. Stir-fry the garlic and ginger first, then add the onion and stir-fry, add the chillies and shrimps and stir-fry. Add the tomotoes and the avocado and stir-fry really briefly. Add honey, fishsauce, oystersauce, soysauce and sesame oil to taste. Add and stir-fry noodles last.

Husarenkrapferl (von Mama)

Zutaten

500 g Mehl
100 g fein geriebene, geröstete Haselnüsse
350 g Butter
200 g Staubzucker
2 Dotter
Etwas Vanillezucker
1 Prise Salz

Vollkornkipferl (von Mama)

Zutaten

250g Weizenvollkornmehl
200g Butter
100g gemahlene Nüsse
3-4 Essl. Honig
1 Vanillezucker
Eiklar

Tom Yam Gung (from Pavel)

Ingredients
1l Stock
1-2 Chillies, seeded
3 Stacks of lemongrass, cut in 5 cm long pieces
4 Slices of galancal
4 Keffir lime leaves
20 Shrimps
3 Tomatoes, cut in bite-size
10-12 Straw mushrooms, cut in bite-size
2 Shallots, cut in bite-size
Spring onions, sliced
2t Chilli jam
Fish sauce
Lemon juice

Preparation
Bring stock to boil. Add chillies, lemongrass, galancal and keffir lime leaves. Boil until you can smell the spices. Add shrimp. Simmer for 2 minutes. Add tomatoes, mushrooms and shallots. Simmer for 2 minutes. Add chilli jam. Stir and turn off heat. Add fish sauce and lemon juice. Garnish with spring onions.

Squid filled with Pork (from Pavel)

Ingredients
Squid
Pork
1t Coriander seeds
1/4t White pepper corns
3-4 Garlic cloves, crushed incl. skin
1 Onion
4-5 Morning glory leaves
1T Soy sauce
1T Fish sauce
1T Oyster sauce
1 Red chilli

Preparation
Squid: Remove head, sack, bone, skin, and wash.

Pork: Mince pork using one or two sharp knives. Crush coriander seeds and white pepper corns in a mortar. Mix pork and spices.

Fill squid with pork and close with toothpicks. Steam in bamboo steamer for around 10 minutes. Cut squid into finger-thick slices.

Put oil into a wok and fry garlic cloves. Add onion and squid/pork slices and stir-fry. Add leaves. Then add soy, fish and oyster sauce. Fry for 5 minutes. Remove wok from heat and garnish with sliced chilli.

Masman Curry (from Pavel)

Ingredients

Paste
2-3 Dried chilllies, soaked and seeded
1t Galancal, chopped
1/2t Turmeric, chopped
1/2t White pepper corns
3 Shallots, chopped
2 Garlic cloves, chopped
1T Coriander seeds (dry roast)
1t Cumin seeds (dry roast)

Preparation of paste
Grind and blend everything in a mortar to a paste.

Rest
300-400 g Chicken or beef for 50 g of paste
Half a cup of coconut cream
Half a cup of coconut milk
4-5 Small cooked potatoes
1 Onion
Peanuts, dryroasted
Fish sauce

Dry-roast for pan
2-3 Anis stars
2 Bay leaves
1 Cinnamon stick
5-6 Cardamom seeds

Preparation
Put oil into a wog, add paste and fry. Add half a cup of coconut cream. Add meat and fry until done. Add half a cup of coconut milk, potatoes, onion and peanuts as well as the dry-roasted spices. Bring to boil. Simmer for 5-7 minutes or till sauce thickens. Add fish sauce to taste.

Serve with plain, boiled rice.