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RECETAS ALEMANAS DEL BLOG MY GERMANS KITCHEN

DE MARZO 24 DE 2013

Shepherd's PieRecipe Type: Entree, Main

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients: 2 1/2 pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into biggerpieces

8 garlic gloves, peeled 1 cup (240 ml) whole milk, heated 6 tablespoons (85 g) butter, unsalted salt, to taste 2 pounds (1 kg) organic ground lamb (or beef) 6 slices bacon, chopped 1 large onion, finely chopped 3 carrots, coarsely chopped 7 ounces (200 g) frozen peas 2 Tablespoons (30 ml) tomato paste 2 Tablespoons flour 2 Tablespoons (30 ml) Worcestershire sauce 2 cups (480-500 ml) beef broth (I used organic chicken base) salt, to taste pepper, to taste 1/2 cup sharp Cheddar cheese, gratedDirections:

1. Preheat you oven to 425 F (220 C). Butter a 9 by 13 inch baking dish. Setaside.

2. Place potatoes and garlic in a bigger pot. Cover with water.3. Bring to a boil, add some salt and cook until the potatoes are cooked,about 30 minutes.

4. Drain the water and add the butter. Let it melt.5. Mash potatoes with the milk. Season with salt to your liking. Set aside.

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6. Heat a larger pan over medium heat and cook the bacon until brownedand crisp. Transfer the bacon, without the drippings to a plate. Set aside.

Leave about 2 Tablespoons of bacon drippings in the pan. Remove the rest.

7. Add onions to the pan and cook for a few minutes. Add the carrots andcook both veggies for about 7 minutes. Season with salt and pepper. Remove

from pan and set aside.

8. Add ground lamb to the pan and cook on medium high heat until done,stirring occasionally.

9. Return the onions and carrots to the pan and sprinkle with the flour. Stirand cook for 2 minutes.

10. Stir in the peas, Worcestershire sauce, beef broth and tomato paste.Scraping up browned bits from the bottom of the pan.

11. Simmer on low heat until thickened, stirring occasionally, about 10minutes.

12. Spoon lamb mixture in prepared baking dish. Spread mashed potatoes ontop, evenly. Bake for about 20-30 minutes or until edges are bubbly and

topping is lightly browned.

13. Sprinkle with cheese and bake for another 10 minutes.14. Let rest for a few minutes before serving.

Limoncello Cake

Recipe Type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 12

Ingredients: 3/4 cup + 2 Tablespoons (200 g) butter, unsalted, at room temperature 3/4 cup + 2 Tablespoons (180 g) sugar 1 organic lemon, use grated zest 3 large organic eggs 1 teaspoon good vanilla extract 3/4 cup + 1/2 Tablespoon Polenta, fine 7.05 ounces (200 g) almonds, roasted and ground 1/2 teaspoon baking powder 1/8 teaspoon salt 2 Tablespoons (30 ml)Limoncello

http://www.bobsredmill.com/corn-grits_polenta.htmlhttp://www.bobsredmill.com/corn-grits_polenta.htmlhttp://www.google.com/products/catalog?q=limoncello&hl=en&prmd=imvnse&biw=2144&bih=1020&um=1&ie=UTF-8&tbm=shop&cid=12926458651329420335&sa=X&ei=kEYcT5_RBYiCsgKiwZSuDA&ved=0CIABEPMCMAQhttp://www.google.com/products/catalog?q=limoncello&hl=en&prmd=imvnse&biw=2144&bih=1020&um=1&ie=UTF-8&tbm=shop&cid=12926458651329420335&sa=X&ei=kEYcT5_RBYiCsgKiwZSuDA&ved=0CIABEPMCMAQhttp://www.google.com/products/catalog?q=limoncello&hl=en&prmd=imvnse&biw=2144&bih=1020&um=1&ie=UTF-8&tbm=shop&cid=12926458651329420335&sa=X&ei=kEYcT5_RBYiCsgKiwZSuDA&ved=0CIABEPMCMAQhttp://www.google.com/products/catalog?q=limoncello&hl=en&prmd=imvnse&biw=2144&bih=1020&um=1&ie=UTF-8&tbm=shop&cid=12926458651329420335&sa=X&ei=kEYcT5_RBYiCsgKiwZSuDA&ved=0CIABEPMCMAQhttp://www.bobsredmill.com/corn-grits_polenta.html

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Directions:

1. Preheat your oven to Convection 350 F (180 C). Grease a 10 inch springform pan.

2. In a bowl mix Polenta, ground almonds, salt and baking powder. Setaside.

3. In a stand-mixer cream butter and sugar for about four minutes onmedium high speed.

4. Add one egg at a time and mix well.5. With the mixer on slow add the vanilla extract and lemon zest. Don'tforget to scrape your bowl.

6. Add the Polenta mixture alternating with the Limoncello to the stand-mixer bowl. Keep it on low speed. Begin and end the mixing with the dry

ingredients.

7. Pour the batter into the prepared baking pan and bake for 25 to 30minutes.

8. Let cool and sprinkle with some confectioners sugar before serving.Enjoy!

Pikes Peak Roast (Heel of Round)

Prep time: 20 min.Cook time: 2 1/2 - 3 hTotal time: 3- 3 1/2 hYield: 6

Ingredients:

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3 lbs 8 oz pikes peak roast (Heel of Round), from humanly raised organic grassfed beef

2 Tablespoons coconut oil 1 onion, large, chopped 3 carrots, big, chopped 3 garlic gloves, chopped 2 tomatoes, chopped 2 cups red wine ( I used Merlot) 3 cups water, divided salt to taste freshly ground pepper

Directions:

1. Preheat your oven to 325 F.2. Wash the roast and pat it dry. Season with salt and pepper.3. Heat a bigger dutch oven on medium- high heat, add the coconut oil,and brown the roast from all sides really well.

4. Remove roast from the pot and add the onions and carrots and cook untilwell cooked and browned.

5. Add the garlic and cook for another minute.6. Pour the red wine into the pot. Stir well to loosen all the brown bits onthe bottom of the pot. Season with salt and pepper. Add 2 cups of water and

tomatoes.

7. Return the roast to the pot and place the pot with closed lid into theoven. Cook for about 3 hours or until the roast is very tender.

8. Remove pot from the oven and the roast from the pot. Add one cup ofwater and mix the sauce with a stick blender until well pureed. Season with

salt and pepper.

9. Cut the roast against the grain into 3/4 inch slices. Return the slices tothe pot and cover with the sauce.10. Serve with some egg noodles and green salad.

Enjoy!

As a special add on I would like to share a picture of Pikes Peak, which is located near

Colorado Springs. I took this picture just a few minutes away from my house in

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October last year. It was a stormy evening with some weather moving in. Isn't it

especially dramatic? I love it.

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Huckleberry Streusel Bars

Ingredients

cup (155 g) organic brown sugar

1 cup (150 g) old fashioned oats

1 cup (180 g) organic flour

1 teaspoon cinnamon

teaspoon baking soda

teaspoon salt

cup (170 g) cold unsalted organic butter, cut into verysmall pieces

1 cup (290 g) Huckleberryjam

Instructions

1. Preheat your oven to 350 F, I use Convection. Grease a 9x13" baking pan with

butter or cooking spray. Set aside.

2. In a bigger bowl mix all the dryingredients (except the butter) very well.

3. Add the butter and mixit in with your fingers until the dough gets crumbly and

all the butter is worked in very nicely.

4. Set cup of streusel mixture aside.

5. Press the remaining mixture evenlyinto the prepared baking pan.

6. Spread the jam evenly on top.

7. Sprinkle the reserved streusel evenly over the jam.

8. Bake for about 40 minutes (mine was done in 37 minutes).

9. Let cool in the pan for about 30 minutes.

10. Cut baked good into bars.

11. Store in air tight container.

Notes

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1. You can use anyjam of your liking. I would recommend raspberry as well. 2. The

bars freeze well. 3. Makes for a great

lunch boxsnack.

Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog athttp://www.mykitchenintherockies.com/2013/03/17/huc

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Chocolate Pecan Brownie Cookies

Ingredients

cup unsalted organic butter, at room temp.

4 (1-oz.) unsweetened organic chocolate baking squares, chopped

3 cups semisweet organic chocolate chips, divided

1 cups organic all-purpose flour

teaspoon baking powder

teaspoon Kosher salt

4 large organic eggs, at room temp.

1 cups organic sugar

2 teaspoons good vanilla extract

2 cups chopped pecans, toasted

Instructions

1. Preheat your oven to 350 F.

2. Line baking sheets with silicon pads or baking paper. Set aside.

3. Mixflour, baking powder and salt. Set aside.

4. In a heavier sauce pan melt together baking chocolate, butter and half (1 cups)

chocolate chips. Set aside to cool.

5. In stand-mixer on medium speed combine butter and sugar (beat about 4 minutes).

6. Set speed on low and add eggs (one at a time).

7. Mixin the vanilla and add the chocolate mixture until well combined.

8. Add the flour - don't over mix!

9. Stir in the pecans and chocolate chips. Mix well.

10. Place dough by 2 tablespoonfuls 1 inch apart onto prepared baking sheets.

11. Bake for 10 minutes.

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12. Let the cookies cool slightly before transferring to a cooling rack.

Notes

Add a pinch of cayenne pepper for a little extra spice.

Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at

http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-

cookies/

http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-cookies/http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-cookies/http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-cookies/http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-cookies/http://www.mykitchenintherockies.com/2013/01/20/chocolatepecan-brownie-cookies/

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