Sunday, March 16, 2014

Apple Poppy Seed Coleslaw

We luckily have spring on our side right now. Temperatures are up again and some even started the BBQ season. My balcony is not yet ready for bbq-ing but my fridge definitely is. When planning my weekend lunches ahead I usually also check the weather forecast. Today I was in the mood for a savory tart. I went for a French classic; quiche lorraine and needed a more funky salad to go with. As the flavors of the quiche are rather neutral I wanted to bring in some daring combinations as a side dish. While browsing the other day I found a similar recipe, which I chose to adapt according to my preferences. In terms of vinegar I dared to put a little extra to it. But you'll find out later on. 

Coleslaw is one of my favorite salads. I remember that on summer nights my mom sometimes prepared savory tarts with coleslaw as a side. But it was always the classic coleslaw. So yet again I share with you another childhood classic; a savory one this time. Over the years I already tried several recipes, but let me give you one good advice. The secret of a good coleslaw lies in the mayonnaise you choose. A good quality mayonnaise, or even better a home made one, is the key to success. Apples give your salad a little extra and are a good counterweight to the cabbages' acidity. 

For 6 servings you'll need:

160g shredded white cabbage
120g shredded red cabbage
90g grated carrots
1 apple (Granny Smith style)
4 tbsp mayonnaise
3tbsp olive oil
1tbsp apple vinegar
1 1/2 tbsp poppy seeds

Whisk together the shredded cabbages and the grated carrots. Cut the apple into small slices and add to the vegetables. In a small bowl mix the olive oil, vinegar, mayonnaise until you get a homogenous vinaigrette. Add the poppy seed and the juice of one lemon and whisk again.

Pour the vinaigrette over the vegetables and stir with a spatula until salad and sauce are well combined. Cover the bowl with cling film and refrigerate for at least one hour. 


Monday, March 3, 2014

Honey Cookies

Even though February was a rather productive month in terms of cooking, I didn't manage to transform the effort into blog posts. On one hand this is due to several family lunches where my folks were way too pressed to taste the meals, meaning no time for the usual photo shooting. On the other hand I went on holidays and worked long hours so that the cooking mainly took place in the evenings.  And we all know that natural light still remains the best for good food photography. 

I realized that I was talking about making cookies for quite a while now. I guess there are just too many recipes I want to try. But I can reassure you, I bought a beautiful cookie jar last week, so I will have to bake cookies way more often in order to keep it filled. I will have to keep up with the rhythm of the advent season. With some of my friends we usually organize a big baking session several days before Christmas to make at least 4-5 different types of cookies. I think I will have to organize another session to ensure a certain variety in this newly bought cookie jar. 

These pure honey cookies will please everyone who loves honey. The taste is intense yet not too heavy. I always dip my cookies into the milk and especially for these cookies the taste can be described like a honey explosion in your mouth. I took them to work today and the feedback was very good. I could save some for a meeting tomorrow morning but I am sure they won't survive any longer than that. 

For around 30 cookies you need:

100g butter
300g flour
100g honey
55g brown sugar
1 egg
2 tsp baking powder
2 tsp vanilla sugar
4 tbsp milk

Preheat the oven to 180°

Whisk all the dry ingredients together. Then add the egg, butter and the honey. Mix until you get crumbly dough. Add the milk and knead until the dough is smooth. Roll the dough out on your work surface and cut the cookies out with a cookie cutter. Place them on a baking sheet and bake for 10 to 12 minutes until they are golden brown. 

Let the cookies cool down for an hour.


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