Cooking with five main ingredients
Short and sweet: A new cookbook proves that delicious recipes do not necessarily have to contain many ingredients. Even from a manageable stock can be magical dishes.
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Delicious dishes do not have to be complicated and time-consuming. It is also simple and delicious! The cookbook "Nimm 5" promises: Five main ingredients can be used to create delicious menus!
Not including, some basics such as vinegar, oil, flour, pasta, rice and spices are the basis that should not be missing in any kitchen cabinet. If these ingredients are supplemented with just five more, you can conjure up fine dishes that are anything but boring! For example, an oriental carrot salad with dates, a tarte flambée with juicy apples and onions or a light yoghurt mousse with fresh strawberries.
Literature tip:
Towing bags was yesterday! Today we cook delicious dishes with only five main ingredients. This cookbook reveals how to turn a small selection into great menus.
"Take 5: The Best Recipes with 5 Ingredients" by Sonja Schubert (Edition Styria, around 20 Euro) order here at Amazon.de >>
Carrot salad with dates and almonds
Ingredients for four servings
800 g carrots2 shallots50 g blanched almonds8 dates1 asian dressing
Basis: olive oil, salt, pepper, sugar
Peel the carrots into thin strips. Peel off the shallots and chop them into small pieces. Heat one tablespoon of olive oil in a wok or large pan and fry the shallots in a glassy sauce. Add the carrots and an Asian dressing. If you want to make this yourself, you will find the recipe below.
Pan everything briefly in the pan. Then put the carrots in a shallow bowl and let them cool. Roast the almonds without oil in a pan until golden brown and then chop them with the dates in rough pieces. Season the carrots with salt and pepper and finally arrange with the almond-date mixture. Add half a bunch of cilantro or finely chopped mint to the salad as desired.
Ingredients for an Asian dressing
1 garlic clove4 sprigs of mint2 tablespoons lemon juice1-2 teaspoon honey1 teaspoon garam masala (from the Asia store)
Basis: olive oil, salt, pepper
That's how it's done
Peel off the garlic clove and cut into small cubes. Then squeeze the toe with the flat side of a knife a little bit. Wash the mint and shake the leaves dry. Then pick the leaves off the branches and chop them finely. Mix garlic, lemon juice, honey, garam masala, salt and pepper and whip up the mixture with six tablespoons of olive oil for a dressing.
Tarte with apples and onions
Ingredients for two tarte flambée
20 g yeast2 red onions2 apples150 g crème fraîche4 Major stems
Basis: flour, salt, pepper, sugar
That's how it's done:
Dissolve the yeast in 200 milliliters of lukewarm water for the dough. Add half a teaspoon of sugar and 50 grams of flour and let stand for 20 minutes. In the meantime, mix 250 grams of flour with half a teaspoon of salt in a bowl and squeeze a dip in the middle. Then pour the pre-dough into the bowl and drizzle two tablespoons of olive oil over the flour. Knead everything to a smooth dough.
Divide the dough in half, make each half into a ball and cut them crosswise. Cover the dough and rest for one hour, covered. He should double his volume during this time.
In the meantime, you can prepare the surface. To do this, peel off the onions, halve them and then cut them into thin slices. Wash and quarter the apples and remove the core. Cut the pulp into thin slices. Stir the crème fraîche with salt and pepper. Wash the marjoram and shake it dry. Then pick the leaves from the stalk.
Preheat the oven to 220 degrees. Roll out the dough balls as thinly as possible and place each on a sheet of baking paper. Prick the dough with the fork several times and sprinkle it with crème fraîche. Spread the onions, apples and marjoram leaves over them and bake the tarte flambée from bottom to bottom for ten to fifteen minutes. In addition, you can distribute gorgonzola or bacon cubes on the tarte flambée.
Yogurt mousse with fresh strawberries
Ingredients for four servings
500 g whole milk yoghurt200 g cream2 vanilla sugar500 g fresh strawberries4 sprigs of mint
Foundation: sugar, lemon juice
That's how it's done:
Stir the yogurt in a large bowl until smooth. Then whip the cream together with the vanilla sugar and lift the mass under the yoghurt. Lay out a colander with a cheesecloth or a double layer of kitchen paper and place it on a bowl. Put the yoghurt cream mixture in the sieve. Let the whole thing overnight covered with cling film in the refrigerator drip.
Wash the strawberries and dab them dry. Remove the stems and quarter the fruits. Then the mint is washed and shaken dry. Pluck the leaves from the branches and set aside a few leaves. Cut the rest into fine pieces. Mix the strawberries with the mint leaves, one to two tablespoons of sugar and one to two tablespoons of lemon. Let everything pull for 20 minutes.
Pull the cling film off the yoghurt mousse and place it on a large plate. Remove the garbage and spread the marinated strawberries around the mousse. Garnish the food with the remaining mint leaves. Tip: The yoghurt can also be flavored with a juice and the abrasion of an untreated lemon or orange.
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