Oven-baked schnitzel – a simple recipe perfectly suitable for chicken, pork or turkey schnitzel. How to bake schnitzel? A simple recipe for baked schnitzel, perfect to serve as a burger or the traditional German way with fries or potato salad and lemon wedges. Great for making chicken, pork, or turkey cutlets. Another schnitzel recipe, basically the same recipe as the pork schnitzel with a pretty important difference (for me at least). Although using the same ingredients and achieving the same end result, these meat pieces are not fried in lots of oil, they are just brushed with very little oil and baked. I was a bit skeptical in the beginning, didn't really believe that I could achieve the same crispiness and nice golden color by just baking the schnitzel, but – surprise, surprise – it works!!! I would have not spotted the difference between the two kinds if someone else would have served me the two without telling me which one is fried and which one is baked. Can you bake schnitzel instead of frying? Definitely. This is an updated post from 2016. I have never fried any schnitzel ever since. I make schnitzel very often...
A basic recipe for slow-cooked lamb shoulder. You will only need the lamb, salt, and pepper. Lamb Shoulder Roast Seriously, roasting a lamb shoulder could not get any easier. This is a one-ingredient recipe, not counting the salt and pepper, which guarantees perfect results and gives you the freedom of choosing any kind of sides you can think of to go with the slow-cooked lamb shoulder. I don't even know what to write about this easy lamb shoulder recipe... It is so simple, so basic, so straightforward, that there just aren't many words I can think of writing about it. No intricate instructions, no caution words, no nothing... Just the shoulder of lamb, some salt and pepper, an oven and about 3 hours cooking time. And the results are just amazing if you ask me. Actually, although I have cooked lamb in the oven in countless ways over the years, I keep coming back to this basic recipe. I mean, it is so simple, I don't have to do anything in advance or before getting the shoulder of lamb in the oven, I just put it in and wait for it to be ready. Fall off the bone meat, tender...
An easy recipe for pre-made mini tart shells or large pie shells, which can be filled with pretty much any sweet filling you like. MINI PIE SHELLS This tart shell recipe is a must-have recipe for anyone who likes baking and entertaining. Pre-made tart shells, which can be made in advance, a perfect base for any kind of sweet filling. How about trying a white chocolate and raspberry filling, a lemon curd one or some mixed berries? Really, these pastry cases are a wonderful base for all the fillings you can think of! Not to mention, that you will impress just about anyone when serving anything in a mini pastry case! Any kind of mini tart or pie looks beautiful! PRE-MADE TART SHELLS This is another one of Yotam Ottolenghi's wonderful recipes. I could cook my way through all his books and not get tired of it. You can find this recipe in his book “Ottolenghi – The Cookbook”. The recipe is perfect, I had my doubts the first time I made them, I thought I would never manage to get the mini tart shells out of the muffin forms in one piece, but...
Learn how to fill a fondant covered cake with any kind of filling you like, including fruit or heavy cream filling. FILLING FONDANT CAKES This has always been the big question for me when I've started making fondant cakes years ago. How to be able to fill a fondant covered with a fruit and cream filling without ruining the whole ensemble? Fondant cakes are great to look at, but most of the time, not really a joy to eat. Actually, most of the time they look better than they taste. At least, that is what I thought until I discovered a way of filling the fondant cake with a good tasting filling without causing the fondant to melt. Normally, fondant-covered cakes are filled with buttercream and buttercream only, buttercream made with tons of icing sugar and butter, a drop or two of flavoring and that's it! Heavy, overly sweet and completely boring, I was never able to eat more than 3 bites from such a fondant cake slice. This method of filling the cakes will allow you using pretty much any fillings you like, fruit fillings, heavy cream, cream cheese or lemon curd fillings, whatever you...
Crispy and utterly delicious homemade pretzel chips. Made with leftover soft pretzel, some olive oil, and some spices, this is one of the easiest homemade snacks I know. Not to mention one of the tastiest as well. WHAT TO DO WITH DAY-OLD PRETZELS? A very easy, quick, cheap and totally delicious recipe today: homemade pretzel chips made with day-old pretzels. I do love leftover recipes, I hate throwing away food and I am always searching for ideas for using up whatever leftovers I happen to have. I am an expert in using leftover hard-boiled eggs, there are lots and lots of wonderful recipes using leftover hard-boiled eggs on Where Is My Spoon. Have a look at this Creamy Deviled Egg Pasta Salad with Bacon, these Hard Boiled Eggs in Mustard Sauce or this Egg Salad or Egg Sauce with Greek Yogurt and Chives, these are just a sample of my favorite leftover eggs recipes. LEFTOVER SOFT PRETZELS? When it comes to bread, it does happen quite often that we have some leftovers that nobody wants to eat anymore. German bread is excellent, it tastes better than any other bread I have ever had, it is almost always...
Roasting pumpkin or squash in the oven cannot be any easier. You can use the roasted pumpkin to make pumpkin puree, soups, baked goods and so on. ROASTED PUMPKIN Roasted pumpkin (or anything pumpkin actually) is definitely my thing. Every autumn and winter you will find me roasting pumpkin or butternut squash at least once a month. At least! And all the yummy things you can use that roasted pumpkin for! You can use the baked pumpkin to make roasted pumpkin soup or a delicious pumpkin salad. You can stuff pita breads, tortillas, make sandwiches. Or just eat it as it is. Or you can turn the roasted pumpkin (or roasted butternut squash) to puree and use it like you would use canned pumpkin. Only tastier, healthier and cheaper. Spicy roasted pumpkin wedges is one of the most popular recipes on the blog, actually pretty much my number one recipe every autumn. No wonder, those spicy pumpkin wedges are the best thing you can do to a pumpkin or butternut squash. You should definitely try that recipe: really spicy and delicious pumpkin wedges, which can be served as a light dinner with a yogurt dip,...
Best tasting, easiest to work with cake for fondant cake recipes. My most used recipe for the base of a cake decorated with fondant. Cake for fondant recipe This is my standard, most used, best recipe for the base of a cake decorated with fondant icing. I tried a lot of them when I started working with fondant and there was always something not quite to my liking: the cakes were either too dry or too sweet, they would crumble too much, they would not be sturdy enough and so on. That until I discovered this particular cake for fondant decorating. It is so easy and quick to make, absolutely no trouble, it tastes great and will leave you with enough patience and energy to deal with the really complicated part of the process: the actual fondant decorating of the cake. Best cake to use under fondant The taste of this fondant suitable cake is very good but pretty neutral, meaning that you can fill it with just about anything you like, without worrying that the flavors won't go well together. Can I change the flavor? Yes, you can, the main ingredients remain the same, but you can easily use...
How to make cherry butter using a glut of sweet cherries. CHERRY BUTTER RECIPE This cherry butter recipe is THE recipe for using tons of sweet cherries. If you happen to have a cherry tree in the garden or a nice neighbor, who has one. Otherwise, you might want to look for something else to do with cherries, as making cherry butter using a small amount of cherries is not worth the time you invest in it and buying cherries to make cherry butter can become an expensive business. But if you do have access to lots of sweet cherries, this cherry butter is probably the most delicious you can do with them in ways of preserving. An incredibly flavorful, smooth, deep colored cherry butter, perfect to put on your toast in the morning, to mix with yogurt for a quick dessert or snack, to use as a topping for semolina or rice pudding, to use in cakes or to make presents of. You can make fruit butter using an array of fruits. I make cherry butter almost every year (depending on how many cherries there are in our tree – usually more than...
How to make scrambled eggs on toast, a high in protein, healthy and delicious breakfast. EGGS ON TOAST You won't be tempted to skip the most important meal of the day with these scrambled eggs on toast! A few sliced tomatoes or cucumbers on the side and your body will receive everything it needs to start the day. EGGS AND TOAST Pretty much anyone has its own method of making scrambled eggs. It is an easy to make dish, using just a couple of ingredients and taking only minutes to make from start to finish. The perfect dish for breakfast, when you don't have a lot of time but still need something real on your plate to get you started. My grandmother's method, for instance, was to heat (rather a lot) of sunflower oil in a small (red) saucepan, break the eggs directly in the pan, add salt and pepper and scramble the eggs vigorously with a fork for a very short time. The pan was not non-stick, so using a fork in the pan was allowed. The result was a fluffy and delicious plate of scrambled eggs, where you could still recognize the yolks...
Medium rare beef tagliata recipe or Italian sliced steak served with pan fried tomatoes. What is beef tagliata? Tagliata is the Italian term for sliced steak, coming from the verb tagliare - to cut. Tagliata di manzo or beef tagliata is a famous Italian second course (secondo piatto) consisting of a quickly pan-fried or grilled beef steak, cut into rather thin, oblique slices. It should be cooked rare or medium-rare, it should have a slight crust and it should be still rather red/ deep pink inside. An overcooked tagliata is no joy, try to leave it at least medium. I know a lot of people, who always order (or cook themselves) their steaks well-done, out of fear of the red interior. In the end they are all complaining about the chef in the restaurant or the poor quality of the meat, not realizing that it was their wish that got them a tough piece of meat and not the chef's insufficient skills... Not fair for the cook or for the meat! What meat to use? There are several cuts of beef you can use to make a good tagliata. Rump steak: For today's beef tagliata I chose a nice rump...
