06 April 2020

#PALACEATHOME Recipes

Vegetable Curry (Serves 4 people)

  • 1 tablespoon or Ghee (clarified butter) or unrefined Sesame oil
  • ¼ teaspoon black Mustard Seeds
  • 3 Shallots (chopped)
  • 1 tablespoon fresh Ginger (chopped)
  • 2 tablespoons ground Cumin
  • 2 tablespoons ground Coriander
  • 1 tablespoon of Garam Masala
  • ¼ teaspoon ground Turmeric
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon salt (or to taste)
  • ½ cup fresh Coriander leaves and stalks
  • 2 cups boiled water
  • 1 cup split red lentils (washed in cold water)

Suggested Vegetables (improvise with preferred or available vegetables):

  • Eggplant (Aubergine)
  • Tomatoes
  • Okra (ladies fingers)
  • Long Beans
  • Green Peppercorns

Serving Suggestion:

  • Basmati Rice

Condiments:

  • Papadams
  • Raita (yoghurt with chopped cucumber)
  • Mango Chutney or Pickle

Preparation:

  1. Heat the ghee or oil in a saucepan
  2. Add the mustard seeds allow them to pop and then add the ginger and shallots and sauté until softened
  3. Add the spice mixture (cumin, coriander, garam masala, turmeric and cayenne pepper) and mix well for a couple of minutes on low heat
  4. Add the washed lentils with one cup of hot water and stir. Cover the pot and cook for 10 minutes on medium heat
  5. Add all the vegetables with another cup of hot water and mix well
  6. Stir in the salt, cover the pot and cook on medium heat for another 10 minutes
  7. Serve with Basmati Rice, garnish with a slice of tomato and a sprig of fresh coriander leaves


Spring Zopf

Ingredients:

  • 500 grams of Zopf flour
  • 19 grams of yeast
  • 10 grams of salt
  • 3 eggs
  • 140 ml milk
  • 40 grams of white sugar
  • 150 grams of butter

Preparation:

  1. In a large bowl, dissolve yeast in warm milk (40C)
  2. Add 20 grams of white sugar into the bowl and stir well to dissolve
  3. Let the butter get soft for a few minutes
  4. Add all ingredients (the Zopf flour, two eggs, the salt, the rest of the white sugar (20 grams) and the soft butter) into the bowl with the yeast and milk, and mix them with a Kitchen Aid or another mixer
  5. Cut the dough in two pieces of the same size
  6. Twiddle each to an approx. 60 cm (24 inches) long roll, thinner towards the ends. Put top right end to left low and low left end to top right. Then put top left end to right below and low right end to top left. Continue until no more dough is left.
  7. Preheat the oven to 45C and bake the "Spring Zopf" for about 20 minutes in the lower part of the pre-heated oven
  8. Take the "Spring Zopf" out of the oven again and cover it with the egg wash (1 egg yolk with a bit of milk)
  9. Bake the "Spring Zopf" for about 15 to 25 minutes (depending on the oven) in the lower part of the pre-heated oven at about 180C

If you cannot find Zopf flour you can try and make your own, which is 90% white wheat flour and 10% white spelt flour.


Salmon Quiche

Ingredients:

  • 1 pack of puff pastry (Stefan Gerber of course prepared his own but a ready-made will absolutely do on this occasion)
  • fresh broccoli, leek and strips of salmon
  • 3 eggs
  • 1 pack (250ml) of cream 35%
  • A handful of grated parmesan
  • fresh dill (to taste)
  • nutmeg
  • salt & pepper, to taste

Preparation:

  1. Fry the leek gently
  2. Put puff pastry into the form
  3. Place strips of salmon, broccoli and leek inside the form
    Mix eggs, cream & parmesan, add salt & pepper, fresh dill and pour out in the form
  4. Grate some nutmeg on top
  5. Bake in the oven at 180´C for about 30 - 35 min.

Enjoy best with some cold dry white wine or a hot tea if it’s still cold outside.


Kaiserschmarrn

Ingredients:

Batter:

  • 500ml milk
  • 260 grams of white flour
  • 8 eggs
  • 60 grams of sugar
  • 100 grams of whipped cream
  • a pinch of salt
  • the zest of one lemon
  • 1 vanilla pod

Butter Mixture:

  • 30 grams of clarified butter
  • 20 grams of brown sugar
  • 80 grams of sultanas, marinated in rum

Decoration:

  • icing sugar
  • fresh forest berries

Preparation:

  1. To make the batter: Separate the eggs. Stir the flour and milk until you have a smooth batter. Gradually add the egg yolks stirring all the time. Add the salt, the zest of the lemon and the pulp of the vanilla stick. Fold in the whipped cream.
  2. Beat the egg whites and sugar until stiff. Fold into the batter.
  3. Gently fry the butter mixture in a frying pan, add the batter and fry at a medium to hot temperature. Turn over when cooked and fry the second side. Using two forks tear the cooked batter into small pieces. Sprinkle the pieces with brown sugar .Let the sugar caramelise. If cooking a large quantity of Kaiserschmaren the dough can be placed in a warm oven.
  4. Arrange the Kaiserschmaren on a serving plate, sprinkle with icing sugar and decorate with fresh forest berries. Serve immediately.