Recipes

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Currywurst and Fries with Curry Ketchup

Currywurst and Fries with Curry Ketchup

Ingredients

  • 3 tablespoons tomato paste

  • 3 tablespoons dark brown sugar

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • ¾ cup vegetable or chicken broth

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 ½ teaspoon curry powder

  • 1 pinch Chinese 5-spice powder

  • Salt and ground black pepper, to taste

  • 4 bratwurst sausages, scored horizontally

  • 2 tablespoons chopped fresh parsley

  • Frozen french fries of your choice, cooked according to package instructions (or homemade from the recipe here)

Directions

  • Preheat oven to 425 F and line a baking sheet with parchment paper.
  • Place the tomato paste, brown sugar, vinegar, Worcestershire sauce, broth, onion powder, garlic powder, curry powder, and 5-spice powder in a small saucepan, and whisk to combine.
  • Simmer the ketchup over medium-low heat for 15 minutes, whisking frequently, until thickened. Remove from the heat and set aside to rest for 5 minutes, then season to taste with salt and pepper.
  • Meanwhile, place the brats on the prepared baking sheet and roast in the oven for 25-30 minutes, until cooked through and lightly browned.
  • Divide the brats and fries between plates, spooning some of the curry ketchup over the sausages (about 1-2 tablespoons each). Place the remaining curry ketchup in little bowls for additional dipping.
  • Before serving, garnish the sauced brats with chopped parsley, then skewer each scored section with toothpicks for easier eating.

Notes

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Easy Apple Strudel

Easy Apple Strudel

Ingredients

  • 1 medium Granny Smith apple – peeled, cored and coarsely shredded

  • 2 medium Granny Smith apples – peeled, cored and sliced

  • 3/4 cup light brown sugar

  • 3/4 cup golden raisins

  • 2 tablespoons all purpose flour, plus more for dusting

  • 2 sheets frozen puff pastry, thawed

  • 1/2 teaspoon kosher salt

  • 1 large egg

  • 1 tablespoon whole milk

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
  • Place shredded and chopped apples in a large bowl. Stir in brown sugar, golden raisins, flour, and salt; set aside.
  • Working with one sheet at a time, place puff pastry on a lightly floured work surface. Roll lightly with a rolling pin into an approximately 10- x 12-inch rectangle. Arrange 1/2 of the apple filling (about 3 cups) down one side of pastry lengthwise.
  • Fold pastry lengthwise over apple mixture; dampen edges of pastry with water, then press or crimp edges to seal. Repeat process with 2nd pastry sheet and remaining apple mixture.
  • Transfer to prepared baking sheet, leaving at least 2-inches between each pastry. Whisk egg and milk together in a small bowl; brush on top of each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Slice, serve, and enjoy!

Notes

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BLPs (Bacon, Lettuce and Grilled Peach Sandwiches)

BLPs (Bacon, Lettuce and Grilled Peach Sandwiches)

Ingredients

  • Bacon

  • Lettuce

  • Peaches

  • 2 slices of bread for each sandwich

  • chipotle aioli?

Directions

  • Cook the bacon as desired. I usually bake it.
  • Slice the peaches into crescents and pre-heat a grill pan to medium. Grill the peach slices on each side for a few minutes until warm and grill marks are visible.
  • Spread the chipotle aioli on the bread. Pile bacon, a few leaves of lettuce and the grilled peaches on the bread and cut in half.
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Peach Pecan Salad

Peach Pecan Salad

Ingredients

  • 3 cups spinach slightly chopped

  • 3 large peaches sliced

  • ¼ cup crumbled feta cheese

  • 2 tablespoons chopped pecans

  • ¼ cup fresh basil leaves torn or chopped

  • Dressing

  • Dressing

  • ¼ cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon honey

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

Directions

  • Make the dressing: Whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
  • Assemble the salad: Create a bed of spinach in a large bowl. Add the sliced peaches on top. Sprinkle with feta cheese and pecans. Pour the dressing over the salad and top with fresh torn basil.

Notes

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Peach Rye Cake

Peach Rye Cake

Ingredients

  • 1/2 cup (113g) unsalted butter room temperature

  • 1/2 cup (115g) brown sugar

  • 3 Tbsp (63g) honey plus more for drizzling over top

  • 1 tsp vanilla extract

  • 2 eggs room temperature

  • 1 1/2 cups (180g) all-purpose flour

  • 1/2 cup (65g) rye flour

  • 2 tsp baking powder

  • 3/4 tsp salt

  • 1/2 cup whole milk room temperature (I used oat milk)

  • 4 medium peaches peeled, quartered (leave one half peach in tact for center of cake) and pitted, plus more for serving with cake (optional)

  • confectioners’ sugar for dusting top

Directions

  • Preheat oven to 375°F. Line the bottom and sides of a 9-inch springform pan with greased parchment.
  • In a stand mixer, fitted with the paddle attachment, cream the butter, brown sugar, honey and vanilla on medium-high speed until light in color and texture, about 5 minutes.
  • Beat in the eggs on medium speed, one at a time, until incorporated.
  • In a bowl, whisk together the flours, baking powder and salt.
  • Add 1/3 of the flour mixture to the butter mixture and mix on low speed until incorporated. Add half the milk and mix until smooth. Repeat with another 1/3 flour mixture and remaining milk, then finish with the last of the flour. Mix just until incorporated.
  • Spread the batter into the prepared pan. Arrange the peaches on top of the batter, saving the peach half for the center.
  • Bake for about 1 hour 10 minutes or until a tester comes out clean. Allow to cool for 20 minutes before removing from pan.
  • Serve room temperature, dusted with confectioners’ sugar.

Notes

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Peach and Basil Bourbon Smash

Peach and Basil Bourbon Smash

Ingredients

  • 2 oz bourbon

  • 1/2 oz fresh lemon juice

  • 1/2 oz basil syrup

  • 5 peach slices

  • 4 basil leaves

Directions

  • Muddle the peach slices and basil in the bottom of a cocktail shaker.
  • Add bourbon, basil syrup, lemon juice and ice.
  • Shake and strain over ice.
  • Garnish with a basil spring and a peach slice.

Notes

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Rum Cake

Rum Cake

Ingredients

  • Cake

  • 2 cups (240g) Unbleached All-Purpose Flour

  • 1 1/2 cups (298g) granulated sugar

  • 3.4-ounce box instant vanilla pudding mix, (not sugar-free)*

  • 2 teaspoons baking powder

  • 1 teaspoon table salt

  • 8 tablespoons (113g) unsalted butter, softened

  • 1/2 cup (99g) vegetable oil

  • 1/2 cup (113g) milk, at room temperature (I used oat milk)

  • 4 large eggs, at room temperature

  • 1/2 cup (113g) rum, plain or spiced

  • 2 teaspoons Vanilla Extract

  • Syrup

  • 8 tablespoons (113g) unsalted butter

  • 1/4 cup (57g) water

  • 1 cup (198g) granulated sugar

  • 1/4 teaspoon table salt

  • 1/2 cup (113g) rum, plain or spiced

  • 1/2 teaspoon Pure Vanilla Extract

Directions

  • Preheat the oven to 325°F.
  • To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
  • Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
  • Stir in the rum and vanilla.
  • Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
  • Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
  • Leave the cake in the pan to cool slightly while you make the syrup.
  • To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
  • Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
  • Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don’t force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
  • Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
  • Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Notes

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Triple Ginger Cookies

Triple Ginger Cookies

Ingredients

  • 2 ¼ cups all-purpose flour

  • 2 teaspoons ground ginger

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 cup packed brown sugar

  • ¾ cup unsalted butter, softened

  • ¼ cup molasses

  • 1 large egg

  • ½ cup chopped crystallized ginger

  • 1 ½ tablespoons minced fresh ginger root

Directions

  • Whisk flour, ginger, baking soda, and salt together in a bowl.
  • Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

Notes

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Honey Soy Baked Chicken Wings

Honey Soy Baked Chicken Wings

Ingredients

  • 1.25 kg / 2.5 lb chicken wings (wingettes/drumettes), or cut up whole wings (Note 1 for whole wings)

  • 1 tsp white sesame seeds

  • 1 green onion stem , finely sliced

  • Honey soy marinade

  • 4 tbsp honey

  • 5 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 3 tbsp apple cider vinegar (or other clear vinegar)

  • 1 large garlic clove , crushed using garlic press (or finely minced or grated)

  • 1/2 tbsp canola oil

Directions

  • Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag.
  • Marinade for 30 minutes. You can do overnight but it doesn’t noticeably improve flavor in the flesh.
  • Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.
  • Bake – Spread wings out on the tray, skin side up. Reserve marinade. Bake 30 minutes.
  • Drain off juices on the tray and discard. (Key step to ensure sauce thickens).
  • Sauce – Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.
  • Bake & baste – Turn oven down to 180°C/350°F (160°C fan). Bake wings for 30 minutes, basting with tray juices every 10 minutes (3 times). Rearrange wings as needed if cooking unevenly, you can even turn them upside down if they brown too quickly. Sauce should be syrupy by the end so you can glaze well.
  • Serve – Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!

Notes

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Lemon Garlic Baked Chicken Drumsticks

Lemon Garlic Baked Chicken Drumsticks

Ingredients

  • 10 to 12 chicken drumsticks bone in, skin on

  • Kosher salt

  • 1 tbsp dry oregano

  • 1 tbsp black pepper

  • 1 1/2 tsp coriander

  • 1 tsp sweet paprika

  • 1/2 tsp cumin

  • 1 head garlic about 12 garlic cloves, peeled and chopped

  • 1 medium yellow onion cut into wedges

  • Zest and juice of 2 lemons + 1 lemon sliced

  • 1/4 cup extra virgin olive oil I used Private Reserve Greek olive oil

Directions

  • Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
  • Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
  • Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
  • When ready, heat the oven to 450 degrees F.
  • Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
  • Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.

Recipe Video

Notes

  • recipe from The Mediterranean Dish
  • I worried the tablespoon of black pepper might be a typo but no! I used the full amount and it was just flavorful, not excessively peppery.