Rhubarb Kuchen

My mum's Apfelkuchen turned Rhubarb Kuchen 

Beat:

2 eggs

1/4 sugar

Mix: 

1 1/2 flour

1 1/2 tsp b.p

a pinch of salt

Heat oven to 350 F

Other ingredients:

3/4 cup Milk

Add enough milk to make a thick batter.

Pour the thick batter into a greased metal tray, or use a piece of parchment at the bottom (much easier) 

The baked result is a layer of dough/batter that is very thin/flat so spread it out using a spatula, my mother always made it in a flat baking tray type pan. Spread it nice and evenly.

Fruit: Apple, peeled, cored and sliced thinly or in this case Rhubarb, cut into thin 1/4 inch rings

Layer the thin slices of apple leaving a small edge (kind of like a pizza but thinner) 

To make the crumb topping

Ingredients:

1/2 cup butter, softened 

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2/3 cup all-purpose flour + a tbsp if needed

1 teaspoon ground cinnamon  (I use the real Sri Lankan Ceylon cinnamon)

Pinch or grating of ground nutmeg

Mix all the dry ingredients and add the butter, using your fingers press them together to create little crumbs. 

Lay the crumb mixture over the fruit in an even layer and bake for 30 minutes in a  preheated 350 F oven.

#Herbamare Zesty - Shakshouka

Day 2 of the Herbamare challenge and I'm using AVogel's Herbamare Zesty in this Middle Eastern fave, Shakshouka !

Such a simple and delicious recipe, and I think the perfect dish to use Herbamare Zesty!

Zesty is as yummy as our favourite Herbamare Original with the addition of chillli and horseradish, both giving it a nice punch of flavour, almost like that secret ingredient that you just can't put your finger on, it isn't really spicy or hot so don't be discouraged from trying it!

I'm making this Shakshouka using duck eggs but use whatever eggs you prefer.

Ingredients: 

-1 can of san marzano whole tomatoes, drain the liquid sauce and use only the whole tomatoes

(if you'd like to use fresh tomatoes then by all means chop a bunch up in rough cubes)

-3 tbsp olive oil

-1 medium red onion

-2 medium cloves garlic

Optional ingredients that I didn't use today:

Green bell pepper 

Parsley

3-4 eggs (I used duck eggs)

Start by heating the olive oil in a pan and sauteeing the onion on medium heat until translucent, then add the garlic until fragrant and add your whole tomatoes (or fresh chopped) 

If you're adding green bell pepper you would sautee it with the onion*

At this point season generously with AVogel Herbamare Zesty and let the tomatoes cook down and release the liquid. You want a bit of sizzling to happen at the bottom of the pan, that makes for the best roasted flavour. Cover and let the steam escape from the lid but cook on medium low for a while.

When you're almost ready to serve simply make a small indent into the tomato and drop your eggs in, continue to cook on medium with the lid off until your eggs are cooked to your liking.

I used 3 eggs but you can do up to 4 with one can of tomato. 

Don't forget to season the egg with a little more of the #Herbamare Zesty and enjoy with flat bread and salad as a breakfast, lunch or dinner entree!

AVogel How do you Herbamare?

It's officially June!  That means it's time for the AVogel Herbamare challenge.

They asked a handful of Canadian Food Bloggers "How do you Herbamare?" and this June, in my upcoming posts I'm going to share with you all how I responded to that question using the delicious seasoning salts.

Herbamare is such a versatile product that you can literally use it on EVERYTHING!

Just as salt enhances the flavour of foods of ingredients it's sprinkled on Herbamare adds an extra savoury punch with all those delicious dehydrated infused vegetables.  It's a truly unique, all natural and interesting product and I hope you all give it a try.

Head to your local health food store or health isle at the supermarket and test it out, let me know what you think.

Don't forget to hashtag #Herbamare on facebook, twitter, Instagram and other means of social media to participate and see my posts as well as the other bloggers using Herbamare. 

Now for this recipe.

This recipe is in two parts and the first part must be made the day before, however it's super simple so just boil 'em and forget about it. 

Ingredients:

Medium to Large Russet potatoes (as many as you wish)

Wash the potatoes and boil in a large pot of salted water until tender, just until a knife can be inserted easily. 

Drain and cool, now place in the fridge overnight. 

The next day: 

Gently slice the potatoes with a sharp knife in wedges, leave the skins on.

Remaining ingredients:

AVogel Herbamare Original

Olive oil

2 tbsp finely chopped fresh parsley

1 1/2 tsp Garlic butter or evoo or homemade version 

(Homemade garlic evoo/butter) 

Grate a ton of garlic and sautee in some butter and evoo in a small saucepan. When it smells like garlic bread it's ready, remove from heat and chill in fridge, you can use this in many recipes. 

Heat the oven to convection roast or bake on 420 F and toss all the wedges of potato with some EVOO until well coated. 

Lay flat on a piece of parchment on a large baking sheet. 

Sprinkle Herbamare Original generously over all the potatoes, bake until crispy and brown, you may need to flip them half way through if you're not using convection roast setting in your oven. 

Once they're all brown place them in a bowl and add the garlic butter/evoo with the parsley. Toss until they are all coated and serve immediately!

Feels like Summer :D

Watermelon Juice!
Love, love, love it! It's all the rage but I've been making it for the last couple of summers. Super easy

Blitz a bunch of watermelon flesh in a blender.
Run the juice through a sieve to strain out the lumps and crushed seed
Pour in glasses, and enjoy!
Add a splash of lemon or lime if you want or turn in into a mojito ;)

Mango salsa! I just adore mangoes, they've been some of my favourite fruit since my early days growing up in Pakistan.
They've consistently maintained their delicious taste even when other fruits have become tasteless these days *sad*

Easy mango Salsa, perfect to accompany some chicken or beef tacos!

2-3 mangoes, peeled and flesh cubed

juice of 1 lime

1/2 red onion, finely diced

A big sprig of cilantro, chopped

Salt 

It's that easy!
Add some strawberry in for a variation.

A delicious trick for Lasagna is to throw on some blue cheese, I used Blue Haze here from Country Cheese Company and the tang really balances out that richness from all the cheese and sauce, just what I've been looking for!  Inside this lasagna is a layer of oven roasted zucchini and eggplant between red meat sauce and creamy white sauce with layers of smoked fontina. So good!

Roasted vegetables:

 (chop zucchini and eggplant in medium sized cubes, toss with salt, let it sit for about 30 minutes, squeeze out excess liquid, drizzle with EVOO from Olive That! and bake on 400 until nice and roasted)

Cilantro Dressing:

This is perfect on ANYTHING

Lots of fresh cilantro

Lemon Juice

EVOO

Salt
Fresh garlic

Blitz! And enjoy on warm boiled or roasted potatoes or for a "Fancier" option, fish!
A couple of drops of Styrian Gold Pumpkin Seed Oil. MMMM... 

.. and last but not least, the humble Celery, I forget how perfect (and healthy) a snack if can be.

Dip in some Lebneh turned into a quick little sauce with the addition of lemon juice and fresh garlic, sprinkled with Aleppo peppers, healthy and delicious!