Gâteau au chocolat à la Pebble

Sweets for my Sweetblog1

120 g dark chocolate
100 g butter
2 eggs
2 egg yolks
120g sugar
2 tablespoons flour
some butter for greasing
sugar powder
maybe ice creme

What makes a Gâteau au chocolat? The liquid chocolate which is flowing out of the soft chocolate dough makes my day.

Ok let’s go and have 6 great Gâteau au chocolat
Preheat the oven to 250 degrees
Now, you need a pot with water – just a little bit.Annoy the water as long as it boiling – alternatively turn the stove on. You need another pot or bowl which must be smaller than the pot. In my case I use a cereal bowl.blog10

Crumble the chocolate into the bowl and melt it into the water bath – be careful with the water the chocolate should not be too hot. Just melting not cooking!!! Add the butter until it is dissolve.

Tataaataaaa Time for my friend Ken

Sometime I think I’m in love with Mr. Kenwood – the best kitchen machine I ever used.
Is it kitchen machine or food processor in English? mmmhh

Beat the eggs, yolks and sugar with the help of a food processor, beater or who has roller coaster untils it’s foamy. I used Ken and his strong arm makes it easy.blog5

blog6Slowly pure the chocolate tot he eggs.

Sieve the flour into the dough  – Otherwise the dough will have lumps and you take a little walk to the dustbin. Stirr the dough.
Grease the muffin pan (?)  with butter, at best first only one sample for the Gâteau.Now everything depends on you and your watch. Put the ramekin filled with 1 Gâteau in the oven – about 7-9 minutes. I have a silicon pan for 6 muffins but it dosen’t matter i fit is silicon or metal. After 7:30 minutes, the cake was perfect for me.

If you’ve found the right time – grease all ramekins and make the Gâteau of your life.
blog9Serve with ice crème and sugar powder



Brined green pepper – home made

gruener pfeffer
Why should I brine green pepper? It is quite easy to say – did you ever buy brined green pepper in the supermarket? It bugs so – the price is immense.
I’ll show you
The picture shows 3 jars with pepper. The smallest is the supermarket thing, the next on is 200g jar (about 8 wekks old) and the biggest is filled 400g fresh green pepper.
The costs are a little different:

  • Supermarket 50g = 3,99 €
  • Fresh green pepper 200g = 5 €
  • Fresh green pepper 400g = 8,80 €

Shoppinglist for 400g
400g fresh green pepper
3 tablespoons vinegar
4 tablespoons rum
A pinch suger
15 g salt (~ 2 teaspoons)
½ l water
That’s all

Heat the pot with water and salt until you can’t see the salt. Let a cook for 2 minutes. Be careful with the salt. Taste the water.

Rub the pepper corns from the panicle. Wash them and put in into a jar (you can even use two smaller once). Add the vinegar to the water. Take the rum or cognac and pour it over the pepper.
Now pour the salty water in the jar (to the edge). Close the jar and put it upside down for ½ hour.
Finished- there is no date of expiry –
Green pepper is awesome for a steak dinner or BBQ. The brine is wonderful for steak sauce. Have you ever try green pepper with strawberries? You should!

Something about pepper:
What is the difference between green, white and black pepper.
Well, nothing special – it is all from the same plant. Green pepper is only earlier harvest then the white one. Then they wash and rub the green pepper, so it losing his skin and it is white. Black pepper is green pepper dried for a longer time.
Hope you enjoy


Fabulous Pulled Pork with Doubles


I’ve read so many time about pulled pork and never ever cook it. It’s time to change. This recipe is from Yvette van Boven. I change only little things so it is not my recipe but it is so delicious I must post it. All you need for this recipe is time. About 6 hours – but you haven’t really much to do.
As always – the shopping list for four peoble
Pulled pork:
1,5 kg shoulder of pork
A lot of spicery, charges per item 2 tablespoons:

  • Brown sugar
  • bell pepper powder
  • 1 ½ tablespoon salt
  • ½ tablespoon cayenne pepper

That’s all – quite easy isn’t it?

For the Doubles (they come from Trinidad):
450g Flour
A pinch salt maybe two
1 teaspoon curcuma (for color only)
300 ml water
1x bag baking powder (~ 15g)
1 l oil (I used rape oil)
and 1 can of baked beans

½ small white cabbage
5 tablespoons vinegar
2 tablespoons oil
Salt & pepper

A short list for a great meal
Let’s begin:

As every time the ingredients should have room temperature.
Preheat the oven to 130 grad (~260 Fahrenheit – Mr. Google said).
Mix the spices for the pork and rub it onto/into the pork. If you have a spice injector you can used it with a little bit of oil. But don’t inject too much to the pork!

Put ½ l water into a casserole and get the pork in. Put into the oven and wait 5-6 hours.

Take the half of the cabbage and slice it into thin pieces. Put into a bowl and pour the venigra and the oil over it. No knead as long till the juice from the cabbage turn out. Salt & pepper over it – that’s all.

IMG_1219_Take a look after about 2 hours – there must always be a little bit of water in the casserole. After 4 hours the fat and juice from the pork should be in the casserole. So there is no need to poor water into it anymore.

4,5 hours later

We have quite a lot time to make the dough for the doubles.
Just mix all ingredients – maybe you don’t need as much water as I told, at first you should 250ml water – if you need more pour a little more in.  Leaf the Dough in a bowl. Wrap a towel over it and wait about 1 hour.
So far so good.
Flour the work space an slice the dough into 8 parts. Roll the dough to a size like a CD or DVD.
IMG_1222_Heat the baked beans slowly in a pot. Heat a pan with the oil. Slide the CD dough (one at the) into the really hot oil. Leave it there for 15 seconds. In my first attempt it didn’t work because I used not enough baking powder (you see it in the picture). Normally the dough “explodes” and turns into some kind of Panini, roll, bap (I don’t know the word you using for it). Take the duffballon out of the oil and take the next one.
IMG_1230Release the pork – let it in the casserole and take two forks and pulled it. Now cut the double and fill in the beans and the pulled pork.


IMG_1239_IMG_1242_Enjoy – I love it


Cod with lettuce and hot potatoes

A tough day

After a shopping tour with my husband (we call it powershopping) I was quite tiered out but happy. It was a tour to a outlet shopping mall in Bremen. We bought a lot of things: a bicycle helmet for me (if a wear it I look like a human cannonball), a lock for my new bike and so one. It’s spring and all people want to take more time outside. Wonderful, I like the spring season.
We decided to eat something lite. Fish is always a good choice. We take fresh Cotfilet (in Germany Kabeljau or Dorsch) with herbage dip, salad und tiny small hot spicy potatoes (german= Drillinge).
Something about the fish
Cot is a thankful fish – awesome tastiness  and wonderful easy to prepare. The fish has very little fat and soft but firm flesh. These fish can grow up to a meter and 40 kg weight.

Here’s the shopping list for 3-4 portions – don’t worry most off the ingredients are herbs/spices

700g Cot filet
1 teaspoon bell pepper powder
1 teaspoon Jeera
½ tablespoon cayenne pepper
½ tablespoon salt
½ tablespoon pepper (black)
6 tablespoon olive oil

herbage dip:
200g yoghurt
1 lime
½ bunch dill
½ bunch parsley
salt, pepper, sugar

1 small romaine lettuce
4 green asparagus
2-3 spring onions
1-2 red onions
4 tablespoons herb-flavored vinegar
1 tablespoon  sugar
Salt and pepper

500g small potatoes (German= Drillinge)
6-8 tablespoon olive oil
1 tablespoon bell pepper powder
2 teaspoon salt
1 tablespoon cayenne

Let’s go

Wash the fish with cold water and portioning and dry it.  Search for fishbones and take them out of the fish. Make a marinade of the spices and the oil – gently cover the cot with it. Leave the fish alone (it should become room temperature, so don’t put it the fridge).


We use the time to make our herbage dip for the fish. Wash the herbs and pick the leaves. Finely chop them. Once again washing time – now the lime takes a shower. Rub or cut off the zest und chop it finely. Take a small bowl and stir the yoghurt, herbs, limejuice and zest together. Season to taste with salt, pepper and sugar. Time to preheat the oven to 150 grad.

IMG_1165_It’s time for the salad. Wash the salad and cut it into thin rings. Peel the onions and again cut into thin rings. Clean the spring onions and… right cut them into thin rings. Cook the green asparagus for 3 minutes in salty water after this cut the asparagus into slices. Put all on a large plate. Produce a dressing with vinegar, salt and pepper. Pour over the salad just before eating.

IMG_1169_Make a marinade of spices for the potatoes. Once again wash the small potoatoes and cook them about 15 minutes (not longer) in salty water. Turn the potatoes into the marinade. They should be covered all over with it. Put the potatoes onto a baking tray and into the oven. They need about 10 minutes to be ready.

Time is ticking! You need a pan and olive oil. Heat the pan and pure in some oil. If the oil is hot put in the fish.
IMG_1183_Fry each side oft he fish 3 minutes. Pure the dressing onto the salad and stir it. Put the pan with the fish on the table (so he stays longer warm), get the potatoes out of the oven and onto a plate, get the herb sauce for the fish range.


easy, quick and tasty

Bon appetite


Burger & french fries

First things first – sorry about my english – hope you’ll understand my recipes.
Every now and then there are these days you have this desires for something hearty.


This day was such a day – I felt a great desire to fries.

Lately I  try to create everything myselfself and avoid the supermarket.
Homemade is the best for you, your friends, your family. It is simple and (sometimes) very delicious.
So the road to the French Fries in the freezer is closed.
No fear your going to love these chips and they are made really fast – promised
There were plenty of potatoes from the farmer’s market @home, but only french fries?
No way, if french fries then BURGER’s too.

Here are the ingredients for Home made Burger (XL!!!)  with french fries:

600g ground beef
1 x Onion
4x Burger Buns
4 x Slices Chestercheese
pickled cucumber slices
Ketchup, Mayo, Mustard and what else you like about covering (onions, salat, etc.)
8-10 big floury potatoes (I tryed it with waxy potatoes – it works)
1 -1,5 l Oil (rape oil works well)
1,5 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon bell pepper powder
1 TL hot bell pepper
½ TL cayenne pepper
~ 10 basil leafs
a little bit fresh parsil
2 – 4 clove of fresh garlic (2 big ones or multiple small)

Homemade fries are not magic und they can be wonderfully prepared beforehand and serve them later.
Cut the halves again lengthwise into strips. Cut the halves again lengthwise into strips. Depending on the size of the potatoes the stripes could be divided again.

Wash the potatoes thoroughly and then dry them. This is important otherwise the oil will inject the whole kitchen. Give the oil into a big frying pan and heat it up.
cold oil    oel_kalt

warm oil oel_warm

Make the wooden spoon test, the oil should be hot in the whole pan. Take a wooden spoon and dip it in the oil. Bubbles arise when the fat is hot.

Put the potatos in the hot oil – portionwise and wait about 15 minutes.The pan should be filled, the fries should not be overlap. After 15 minutes, the fish fries from the fat und drain on paper towel.


Rrepeat until all the fries are pre-cooked. The second and third time the fries take faster color. stove off –not pour the oil away, we need it later.


Put aside fries and now is Burgertime.
Mix the ground beef with spices, add the chopped onion and the chopped garlic – kneadit well. Formed 4 balls from the ground beef. Now you take a pot and push the balls flat, they should have 1.5 cm height  – Patties ready.


It is evening and my stomach growls: Time to finish the meal.
Preheat the oven up to 100 degree. Heat some oil in a large pan – roast the Patties 2-3 minutes (medium/rare) on both sides and und after turning over set uo a slice of cheese. Put them in the oven. Heat the oil for the french fries, out them in and fry them for 3-4 minutes.
Take a pan and heat butter in it, roast the buns  – you will have no mud buns Ok, I confess I bought the buns – I vow improvement! Arrange the toppings on the table. Serve the buns an the burger, put the french fries in a bowl und mix it with (spiced-) salt. Cover the burger as you like it most – guzzle


Enjoy your meal!


Senf / Mustard

Senf ist ja schon lecker, aber selbstgemachter Senf ist das Größte.


Es gibt viele Variantionen so wandelt also das Rezept ab und probiert statt Zucker Honig zu nehemen, röstet den Senf vor der Verarbeitung in der Pfanne dann wird er nussig oder nehmt andere Gewürze. Das Grundrezept eignet sich für Bockwürstchen genauso wie für Rouladen und für alle Speisen bei denen scharfer Senf gefragt ist.


Hier die Einkaufsliste:

100g Senfkörner
50 ml Weißwein
150 ml Essig (ich habe Kräuteressig genommen, es geht aber auch jeder andere)
1/2 TL Salz
1 Prise Pfeffer
60g Zucker (brauner oder weißer)
1 EL Kurkuma

Die Zubereitung ist denkbar einfach, ihr benötigt eine Küchenmaschine oder einen Mixer der Senfkörner zerhacken kann. Ich habe die Kräuter- und Gewürzmühle von Kennwood benutzt, ein guter Mixer wird es bestimmt auch tun.


Alle Zutaten in den Mixbehälter geben und ca. 6 Minuten zerkleinern lassen. Je länger desto feiner wird der Senf. In ein Glas nach Wahl abfüllen fertig. Der Senf ist scharf! Wer es weniger säuerlich mag nimmt mehr Zucker oder etwas Honig. Je länger der Senf ziehen kann desto aromatischer wird er. Man kann ihn super verfeinern – nehmt etwas Estragon und mischt ihn unter. Varitionen gibt es Tausende – lasst eurer Fantasie freien Lauf!

Guten Appetit

Minestrone à la K’ty

Was passiert wenn man seinen Mann „zwingt“ zu kochen?
Mit etwas Glück (so wie bei mir) bekommt ein kleines kulinarisches Highlight –
Minestrone à la K’ty
Einkaufsliste für 4 Personen:
4 – 6 Knoblauchzehe(n)
3 große Zwiebel(n)
4 Stangen Staudensellerie
2 große Karotten
2 große Kartoffeln
100 g Bohnen, grüne
100 g Zucchini
60 g Butter
50 ml Olivenöl
60 g Speck, durchwachsener, klein gewürfelt
1 ½ Liter Gemüsebrühe oder Hühnerbrühe
4 – 6 Tomaten
2 EL Tomatenmark
1 Bund Basilikum, frisches, fein gehackt
100 g Parmesan – Rinde
Salz und Pfeffer
50 – 70 g Spaghetti, in kleine Stücke gebrochen oder Suppennudeln
Parmesan, frisch geriebener, zum Servieren
Dazu passt: Ciabatta oder das köstliche Baguettes Parisienne (Rezepte folgen noch)
Alles begann damit dass ich am Wochenende keine Lust hatte zu kochen und auch einmal verwöhnt werden wollte. K’ty versprach einkaufen zu gehen und zu kochen. Zwei Gerichte standen zur Auswahl, er entschied sich für Minestrone, eine leckere leichte italienische Gemüsesuppe. Er war allerdings der Erste, welcher bei EHEC ausrief: „Juhuu, kein Gemüse mehr“ – somit war ich etwas verwundert über seine Auswahl.
Nach dem Einkauf ging es los.
Zunächst wurden alle Zutaten kleingeschnippelt auch der Knoblauch  (bitte nicht durch die Presse würgen).
blog minestrone 2
Alle Zutaten haben sich versammelt
blog minestrone 1
Kartoffeln, Bohnen, Karotten, etc.
Den Speck in der Pfanne mit etwas Butter und Olivenöl (Rapsöl geht auch) auslassen, anschließend Zwiebeln und Knoblauch dazugeben und mitschmorren lassen (~ 2 Minuten).
Nun den Sellerie, Kartoffeln und die Karotten in den Topf schubsen und gute 2 Minuten braten (es müssen sich Röstaromen entwickeln, also etwas Power auf die Herdplatte geben). Nach ~ 3 Minuten die Zucchini und die Bohnen (frische oder TK – keine Dosenbohnen – tut euch den Gefallen) in den Topf geben und das ganze bei geschlossenem Deckel ~ 12 Minuten brutzeln lassen (bitte auch mal umrühren).
blog minestrone 3
Speck, Zwiebeln und Knoblauch – es duftet herlich
blog minestrone 5
Alle Gemüse an Bord!
blog minestrone 4
Es ist fast geschafft. Nun noch Tomatenmark, die kleinen Tomaten, Brühe, Basilikum und die Parmesanrinde (bitte keine Parmesanstücke) in den Topf und bei geschlossenem Deckel ca. 1 Stunde köcheln lassen mit Salz und Pfeffer abschmecken ( ~ 2 – 4 Prisen Salz und frischer Pfeffer aus der Mühle). Vorsicht mit dem Salz, es kommt immer auf den Speck/Schinken und die Brühe an. Erst eine Prise Salz in den Topf dann probieren. Bitte nicht stark kochen ansonsten habt Ihr nur Gemüsematsch.
Nun heißt es warten, eine Flasche Wein öffnen (falls noch nicht geschehen) und ein Gläschen genießen.
Nach unendlichen 45 Minuten die Nudeln kochen. Entweder direkt in der Suppe oder extra.
Ich koche Sie immer extra, da die Nudeln zuviel von der leckeren Suppe aufsaugen.
blog minestrone 6
blog minestrone 7
blog minestrone 8Guten Appetit