Onion Cake – A German Favorite

Onion cake is a traditional meal in Germany which has its peak time of popularity in late summer when the first wines of the year get onto the market. You’ll get it nearly everywhere then. Try it, then you’ll know why we love it so! Here’s how I make it.

Ingredients

For the dough

• 375 g flour
• ½ tsp. each salt and ground black pepper
• 1 packet instant yeast (for 500 g flour)
• 1 tbsp. sugar
• ¼ l lukewarm low-fat milk
• 60 g soft margarine (fat reduced), melted and slightly cooled down

For the filling

• 4 tbsp. olive oil
• 1 kg onions, sliced thinly
• 3 eggs
• freshly ground black pepper, salt
• 1 tsp. ground caraway
• 4 tbsp. sour cream
• 150 g lean bacon, diced

Instructions

Firstly, prepare the dough:

1. Sift the flour into a large bowl and mix it with salt and pepper.
2. Press a hollow into the middle, put yeast and sugar in and mix them with a few spoons of milk to create a pre-dough. Cover the bowl with a wet cloth and let it stand for 15 minutes.
3. Then, add the remaining milk and margarine and work to a smooth dough that’s not sticky any more. Put it back into the bowl, cover it again and allow it to rise for another half an hour.
4. Cover a baking tray with baking paper, roll out the dough on flour and place it onto the tray. Push up the edges.

Whilst the dough rises, you can start preparing the filling:

1. Heat the olive oil in a large pot or pan and stew the onions until tender. Allow them to cool down a bit.
2. Mix the eggs, spices and sour cream with a whisk until you get a smooth mixture.

Now put your onion cake together:

1. Preheat the oven on 190° C.
2. Spread the onions on the dough, pour the egg mixture over and sprinkle the bacon on top.
3. Allow the onion cake to rise for a couple of moments.
4. Bake it for about 30 minutes.

Serves 4.

Tips

• You can replace the caraway with cumin. It gives the onion cake a different, very interesting flavor.
  
• Onion cake tastes great hot and cold. You can prepare it a day or two in advance, keep it in the fridge and then warm it in the microwave.
• It's also great as a starter, but then you will need only half the recipe (or simply feed twice as much people).

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Quick Pepper And Olive Salad With Feta

This is an ultra quick starter that looks impressing. You can also use it as a side dish, for example with meat and potatoes, or double the recipe and serve it with pasta as a vegetarian main course which is especially nice on a hot summer day.

Ingredients

• 1 large yellow, red and green pepper, sliced thinly
• 1 tsp. olive oil
• 2 tbsp. pickled green pepper corns
• 150 g pickled green olives
• 120 g low-fat feta cheese, diced
• 2 tsp. thyme
• 1 tbsp. red wine vinegar
• some leaves of lettuce or another green salad

Steps

1. Mix peppers, oil, pepper corns, olives and feta in a large bowl.
2. Add thyme and vinegar and mix well.
3. Serve the pepper and olive salad on a layer of lettuce.

Serves 4-6.

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Rachael Ray Appetizers - Recipes For Party Appetizers From Rachael Ray

By Jenny Myers

Rachel Ray is a known television anchor and a renowned chef. She is most famous for her 30 minutes recipes. She believes in healthy yet intriguing cooking. That is the reason why her talk show does not only talk about food but also health & weight loss. Her guests on the show are medical & health experts like Dr. Nicholas V. Perricone and Dr. Mehmet Oz.

Here is a recipe by Rachel Ray for a party appetizer:

Ingredients
Chocolate Cakes

• Unsalted butter - 1 1/2 cup or 3 sticks (cut it in to pieces)
• Coffee - 1 cup (freshly brewed)
• Water or milk - 1/2 cup
• Dutch-process cocoa - 3/4 cup (unsweetened)
• All-purpose flour - 3 cups
• Granulated sugar - 3 1/4 cups
• Baking powder - 3/4 teaspoon
• Fine salt - 3/4 tea spoon
• Baking soda - 1/2 tea spoon
• Sour cream - 3/4 cup
• Eggs - 3 (large sized at room temperature)
• Pure vanilla extract - 1 1/2 tea spoons
• Confectioners' sugar (dusting)

Chocolate Coconut Glaze

• Semi sweet chocolate - 6 ounces (finely chopped)
• Canned unsweetened coconut milk - 1/2 cup
• Corn syrup - 1 - 2 table spoons
• Unsweetened coconut chips / shredded coconut - 1 1/2 cups (lightly toasted)

Directions

1. Take 12 pieces of cup jumbo muffin tins.
2. Pre heat the oven at 350 degrees F. Now line the muffin tins with the large cup cake liners.
3. Add butter, water, coffee and cocoa in the microwave safe bowl. Cover it with a plastic wrap. Now Microwave it on 'HIGH'. Wait until the butter melts. It would happen in like 2 minutes. Now whisk to mixture.
4. Next, whisk the flour along with granulated sugar, salt, baking powder & baking soda using a large bowl. Next, beat sour cream along with the eggs & vanilla in the small bowl.
5. Now, whisk hot cocoa mixture in to dry ingredients. Stir these in the sour cream mixture you have just made to combine them. Remember do not over mix.
6. Now divide this batter in all the 12 muffin tins that you had prepared before. Remember, just fill in the tin up to 3/4 way full, that is 2/3 cup per cup cake).
7. Finally bake the cup cakes until the toothpick inserted at the center comes out clean. This would take around 30 minutes.
8. Now cool these in the tin on the rack. Now remove from liners & return the cakes to the rack.
9. For glazing put the chocolate in the medium bowl. Boil the coconut milk & corn syrup. Stir them constantly. Now pour these over the chocolate. Let it stand for around 10 minutes. Again stir it until it gets smooth. Spread 1 table spoon of warm glaze equally over all the cakes. Scatter the coconut on the top. Dutch-process cocoa is a better option that natural cocoa in terms of taste.

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Article Source: http://ezinearticles.com/?expert=Jenny_Myers

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Noodle And Mushroom Soup

Soups are great when it's cold and you need to get some warmth. This vegetarian recipe is quick and easy to make, low in fat and really tasty.

Ingredients

• 2 ½ spring onions, cut into thin rings
• 190 g canned chick peas (drained)
• 250 g mushrooms, sliced
• 2 ½ garlic cloves, crushed
• 1 ¼ tsp. freshly ground ginger
• 1 ¼ l vegetable stock
• 190 g soup noodles

Steps

1. Briefly roast spring onions, chick peas and mushrooms in a little oil for a few minutes al dente.
2. Add garlic and ginger and stir-fry for another minute. Then add the vegetable stock and bring to boil. (It goes quickest when you boil the water with the kettle and just mix it with the stock before adding it to the veggies.)
3. Add the noodles and cook about 3 minutes until they are soft. Serve immediately.

Serves 4.

Tip
If you want to use it as a starter, simply make half a recipe.

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Quick Cheesy Meal of Beer-Cheese Soup and Onion and Mushroom Grilled Cheese Sandwich

By Linda Carol Wilson

Cheese lovers who need a quick meal; here is one for you. This Beer-Cheese Soup is table ready in less than a half hour. The grilled sandwiches only take a matter of minutes to prepare.

BEER-CHEESE SOUP

• 2 1/2 cups water
• 1 cup beer
• 3/4 cup small shell macaroni, uncooked
• 1/2 tsp instant chicken bouillon granules
• 1/2 tsp minced dried onion
• 1/2 tsp dried basil
• 3 to 4 dashes hot pepper sauce
• 1/4 cup cold water
• 2 tbsp all-purpose flour
• 2 cups cubed pasteurized process cheese spread

In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.

Serves 4.

ONIONS & MUSHROOMS GRILLED CHEESE SANDWICH

• 1 medium to large onion, thinly sliced
• 2 tbsp butter
• 1 cup sliced mushrooms
• dash of salt
• 1 tsp berry-balsamic vinegar
• 4 slices medium thick sliced cheese
• 8 slices sourdough bread
• 1 tsp melted butter

In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.

Makes 4 sandwiches.
Enjoy!

For more quick recipes, visit http://grandmasquickfixrecipes.blogspot.com. For Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Quick and Easy - Part 6 - Asparagus Soup

By Frank Ernhart

When preparing fresh asparagus for using in a recipe, mot cookbooks and also many TV chefs tell you to snap off the bottom part of the stalk because it's usually tough and contains hard fibers. Most of these people also discard the leftover pieces. As a great believer in the Benjamin Franklin's quote that I think comes from his Poor Richard's Almanac which is "Waste not, want not", I am hard put to discard anything that can be used.

I realize the more flavorful part of the asparagus is towards the tip, but the bottom also still has lots of flavor. This recipe is very simple, easy, and quick to make (did I mention also delicious). It's also good for vegetarians, so long as you don't (contaminate) the dish by adding an animal source product like butter. You could replace the butter with olive oil, or leave it out. I add a small amount of butter here to enhance the flavor of the soup. The commercial soup companies are more likely to make cream of asparagus soup, and you could do the same by adding a little milk. This makes the soup a little thinner, and since I prefer thicker soups, I did not add milk. I should also mention that I use distilled water for health reasons, but if you trust your tap water you could use it just as well.

Ingredients

• 1 dozen asparagus ends (bottom ends), rinsed in cold water
• 1 pat of butter
• 2 cups of water (or stock)
• salt and pepper to taste

Instructions

1. Cut the asparagus stalks into 1/2" long pieces and put in a small saucepan.
2. Add boiling water, and butter, then turn to simmer until insides of pieces are tender (about 10 minutes.)
3. Remove from heat and put all in a food processor and puree'.
4. Pour back into the saucepan and reheat, then serve piping hot with crackers

Hope you enjoy it as much as we did! - Frank

About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

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Cheesy Salad Plate

If you want a special meal, it's even more important that the individual courses are as quick and easy to prepare as possible. Here's a salad starter that you can prepare very quick so that you don't have to spend too much time in the kitchen. Rather enjoy the party!

Ingredients

• 12 slices of white bread
• ca. 500 ml oil for frying
• 400 g feta or goat cheese
• 120 g mixed salad leaves
• 250 g cherry tomatoes
• 1 tbsp. white wine vinegar
• 3 tbsp. olive oil
• ½ tsp. mustard
• ¼ tsp. salt
• freshly ground black pepper to taste

Steps

1. For the croutons, cut the white bread into cubes. Heat oil in a small, deep pot. It has got the right heat when bubbles emerge around the stick of a wooden spoon. Fry the bread cubes in several portions until brown. Then let them drain on some layers of paper towel to remove most of the oil.
2. In the meantime, tear the salad leaves into pieces. Cut the tomatoes in half and the cheese into cubes.
3. For the dressing, mix vinegar, olive oil, mustard and salt.
4. Mix the salad with cheese, tomatoes and dressing. Sprinkle with pepper and arrange the croutons on top of it. Serve immediately.

Serves 4.

Tip
If you don’t want to fry because it’s too much fat for you, you can leave the croutons or simply toast the bread and then cut it into cubes. You can also use it as a main course instead of a starter. Simply double the recipe, or serve some meat or pasta with the above recipe.

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Soups And Starters - Creative Meals With Little Work

Soup is my favorite if I know tomorrow I won’t have much time to cook. Lots of soup recipes are done really quickly. You can use anything to put in. Make sure it contains lots of veggies to give you those essential vitamins and minerals your body needs, but you can also add meat or sausages. I also sometimes put rice or soup noodles in instead of potatoes. Dumplings are also a great “additive” but usually a bit time consuming to make. Preparing lots of them in advance and then deep freezing them until you want to use them could be an option. You can also cut those left-over pancakes and put them in the soup.

Soups are great left-over users and the sky is the limit for your creativity. You can make hundreds of soups without repeating yourself. That is what makes them so great. Another big plus: Most soups can be prepared in advance and either stored in the fridge or deep freezer. When you then need them, you just need to defrost them or heat them up. If a certain soup requires a bit more work, cook enough for two meals and then deep freeze half of it for later.

A very basic but yet delicious and filling soup is this one: 1 ¼ liter of chicken or vegetable stock plus 750-1000g of vegetables cut into small pieces. Remember that vegetables like mushrooms or marrows are usually done quicker than hard veggies like potatoes and carrots, so if you mix them cut the quicker ones into bigger and the ones that take longer into a bit smaller pieces. It takes you just a few minutes to prepare the stock if you boil the water with the kettle, and the veggies are soft after about 15-20 minutes of simmering in the stock. If you like it hearty, you can add some sausages or meat balls to the soup 5-10 minutes before it’s done. They just need to warm up. If you cook them too long, they will just lose their taste. Season with spices of your choice. Serves 4.

Yes, you can also use soups as starters. If you don’t have much time, you most likely won’t have a starter. But maybe it’s a special day and you would like one. That’s why soups are great. You can prepare it some time in advance and then deepfreeze it until you need it. There you got a starter without hassle. But there are also lots of other starters that you can prepare quickly.

After all, if you safe one hour or more on preparing the main course, why not spoiling yourself with a three-course meal? Starter, main meal, dessert - all done in the time you used to work just for an ordinary supper. How does that sound? It is possible! If you consider that you spend easily one and a half hours in the kitchen for making supper, just imagine what your magic hands could create if you had a starter, dinner and dessert recipe that just take half an hour each, for the most! That’s why there are soup, starter and dessert recipes here...

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