Savoury baked apples / Pikante Bratäpfel

Although i did do a lot of baked apples in my life, i haven't ever seen a savoury baked apple. I'm wondering why... Well, but this needs to be changed and here is the opportunity to: Ann-Katrin, from the German blog Penne im Topf is introducing new and small blogs during the Advent season and i'm taking part with this wintry baked apples! 

They're filled with chestnuts and red cabbage and reeeally simple to make.

You'll need:

- 6 quite big apples

- 1/2 head of a SMALL red cabbage 

- about 15 chestnuts

- 2 small shallots

50-60g margarine/(vegan) butter

What you have to do:

1. Cut your chestnuts the way above and roast them, sprinkled with water, for about 25 mins with 200°C.

Resprinkle with water if it is evaporated. (~every 5 mins)

2. Meanwhile, cut the red cabbage into tiny little cubes/stripes, as well as the shallots

3. After the 25 mins, let the chestnuts cool down until they're cooled enough to get peeled.

4. Peel the chestnuts and cut them into chunks

5. Mix everything together and add the butter (it should be all sticking together)

6. Core the apples generously and fill them with the mixture, bake them for 20 minutes with 180°C

I think they go best with a nice mushroom sauce and a piece of steak! 

Quorn jetzt in Deutschland verfügbar!

Juppi! Letzte Woche bin ich durch den Edeka geschlendert, und was ist mir im Veganen Kühlregal da aufgefallen: Quorn! Ein Produkt, das ich aus meiner England-Zeit kennen und lieben gelernt hab.

Quorn ist ein weiterer Fleischersatz, jedoch nicht aus Tofu oder Seitan, nein, sondern aus Mykoprotein, ein aus Pilzkulturen gewonnenes Eiweiß. Hört sich nicht umbedingt schmeichelhaft an, schmeckt aber fantastisch, die Konsistenz und das Aussehen sind sowas von 100% und Quorn ist äussert kalorien,- und cholesterinfreundlich, dafür reich an Proteinen, Ballaststoffen und Aminosäuren!

Hier z.B. ein Auszug aus der Nährwerttabelle des Quorn Geschnetzeltem

Richtwerte	Pro 100g	Pro Portion
Brennwert – kJ/ kcal	477/114	415/99
Eiweiß	14,0 g	12,2 g
Kohlenhydrate	5,8 g	5,0 g
- davon Zucker	1,3 g	1,1 g
Fett	2,6 g	2,3 g
- davon gesättigte Fettsäuren	0,6 g	0,5 g
Ballaststoffe	5,5 g	4,8 g
Natrium	0,3 g	0,3 g
Salzäquivalent	0,8 g	0,7 g

Erhältlich ist Quorn im Moment nur in ausgewählten Edeka, Rewe und Globus Märkten.
Hier hat der Hersteller super Rezepte veröffentlicht.
Mich hat Quorn garantiert überzeugt, ich hoff das tut es mit euch auch. :)

vegan Red Cabbage Soup

Hey Guys!

Gosh, it's terrible, i haven't posted anything for months, i was stuck in... well, sort of a transition phase.

My voluntary year in England ended ans so i moved back to my parents to Germany.

The summer months were lovely back home and i started to work in a quite posh 

restaurant in September as a waitress (of course my main interest if watching our chef while he's cooking :D)

but now most of my friends moved to another town for studying and i have to wait for another half a year (hopefully). Well, that's the actual state of affairs, but the most important thing is that my motivation to cook and blog is back!

It seems like the winter already started in my hometown, the forecasts for tomorrow are about 5°C and snow in some parts of my area.

My grandparents (whom i cook for, if they don't cook for me) enjoy a good and warming soup when the weather is like this (rainy, windy, cold) and so we had lovely spicy Red Cabbage soup.

It was oh so delicious, the cinnamon harmonized so perfectly with this thick soup, full of vitamins (C, B6 and E) and fibre!

Ingredients:   

• 2 med. sized onions          
• 1 peeled apple
• ~1/2 red cabage head              
• 1 Tbsp jam (cranberry or black currant should do fine)
• ~1 litre vegetable stock
• a whole lot of salt & pepper
• 1/4 teaspoon ground cinnamon
• pinch of ground clove
• (optional: vegan cream)         

method:

• Cut the onions, the apples and the red cabbage into small cubes (keep them all seperate)
• Fry the onions in some oil or vegan butter until soft, add the jam and let it roast for a bit
• add the Cabbage and the apples and fry the whole mixture for about 5 minutes
• Add the vegetable stock and let the soup simmer for ~ 45 mins over moderate heat, stir occasionally
• Blend the mixture with a blender, add more stock if you are not happy with the consistency
• Season the soup heavily, add the rest of the spices
• If would like to have a creamier soup and a more pinky color, add some vegan cream when you've turned off the heat

ENJOY! :)      

  

                                              
         

vegan Rhubarb-Marzipan-Muffins with cinnamon crust

Hello!

There are a few more rhubarb stalks left in the Dandelion garden, but due to my latest rhubarb addiction they won't make it long. :D

My father always says you mustn't eat rhubarb after the 24/06 anyway, because by then the concentration of oxalic acid in the stalks has increased so much that it might harm people.

The following recipe is by far my favourite rhubarb rescipe,

because of it's unqiue taste and because of the fact that it is vegan, low in carbs, low in fats and low in sugar!

I know thy don't look any special,  and withouth the crust they wouldn't be outstanding,

but the lovely tart rhubarb with the sweet marzipan and the crunchy cinnamony crust makes one of the most delicous muffins i ever had, with the addition that you can enjoy them almost without any guilty feelings :)

Anyway, this muffins passed the taste-test by my colleagues, who often perk their eyebrows up when i start baking and I've been asked fot his recipe several times.

See you guys with the last wild garlic recipe for this season! ;)