germinnesotanliving

A Dash of Minnesotan and a Sprinkle of German

Spicy Tomato Soup with Olives and Capers February 16, 2013

Filed under: soup,tomato — germinnesotan @ 9:29 pm

I came across this post on Pinterest, I believe, the other day.  It is in Polish.  My Polish starts and stops with a couple of basics like “Good Day” and “Thank you”.  The picture had me convinced, so I called in my Polish friends for a little help.  KK was on the ball and had it translated for me in less than two shakes.

I don’t want to discredit anyone with posting this recipe, so here is the link to the Polish site where I found it:  http://zmyslywkuchni.blogspot.de/2013/02/pomidorowka-lubego-rocznica.html

I, however, made two changes to the recipe and it was great!  With the onions and garlic, I browned some ground meat – 1 pound (I had ground pork) and instead of a red chili, I used a teaspoon of cayenne pepper.  I am not a person who likes really spicy food, so with the teaspoon of cayenne pepper, it was perfect.  Even my husband who says I usually under-season, said the soup was perfectly seasoned.

This recipe makes 4 servings.

2 T of olive oil + some to sprinkle soup
1 onion, peeled and chopped small
1 clove of garlic, peeled and chopped small 
1 red chili, chopped small (remove seeds if you do not like spicy dishes)
Ca. 1 liter of tomato passata (Italian tomato mash)
Ca. 1 liter vegetable broth
4 T of black olives, chopped in half or smaller (I used as many as I felt I wanted in my soup)
3 TS of capers, chopped medium
salt
freshly grounded black pepper 
pinch of sugar
handful of basil leaves (tear into pieces plus some to decorate soup)
ca. 200g of your favorite pasta- we used farfalle

Fry onion and ground meat in a large pot with 2 TS of olive, until onion gets soft – ca. 5 minutes. Add garlic and chilli and fry 1 minute. Add tomato passata and broth, stir and bring to a boil. Cover the pan and boil for ca. 10 minutes. 

While the soup is boiling, cook  the pasta al dente. Put the pasta into bowls.

Add olives, capers pinch of sugar, pepper, salt to suit your taste. Boil 3 more minutes and turn heat off.

Tear basil or chop it and add to the soup. Stir. The soup is best served with pasta, basil leaves and sprinkled with olive oil.

Like the picture from the link of the Polish recipe, I also used Farfalle (Bowtie) pasta.  I can imagine this recipe would also be good with baguette for dunking in the soup or such.  I will try that next time.

Enjoy!

Advertisements
 

So many decisions, too early in the day! October 1, 2012

Filed under: blueberries,breakfast,brunch,cake,coffee time — germinnesotan @ 10:39 am

I love a German breakfast!  Germans love their breakfast – it’s the most important meal of the day.  Granted they don’t have a breakfast like what I am about to describe everyday, this is what the weekend breakfast (or brunch, depending on when you get out of bed) may look like.  There is so much to choose from it makes it hard to decide what to put on my fresh rolls (some may call them buns): cheeses, sliced meats, spreads (like liverwurst) jams, jellies, chocolate spread.  To go along with all that one can also choose from yougurt, müsli, cereal, juice, coffee, tea and milk.  Let’s not forget the soft boiled egg either, which is more likely to be found on the table on a Sunday.

On special occasions we can add CAKE to the assortment of already hard-to-choose-from deliciousness !  Yes, cake for breakfast!  In an ideal world, my husband would have cake everyday for breakfast.  He loves cake!

Another thing about German’s, even though they may like cake for breakfast or at coffee time, they don’t like their sweets too sweet.  That’s why in most of my recipes, you will notice I don’t add as much sugar as always called for.

Recently, I found a recipe on Pinterest for Buttermilk-Blueberry Breakfast Cake.  It looked amazing!  Waiting for a chance to try it out, I finally had company for breakfast one morning and tried it.  It was heavenly!  Although mine didn’t look quite like the original (I misread the blueberries and flour part), it tasted great!  It was kind of like a blueberry muffin without the hassle of muffin cups/tins.  I have made it 3 or 4 more times since for other breakfast guests, brunch and coffee time.   The link above is the original recipe from alexandra’s kitchen.  She has allowed me to share it with you, as well as my changes to the recipe and a German translation (to follow).

This is my 3rd time making this recipe!

Here is my version of Buttermilk-Blueberry Breakfast Cake:

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup (or just a little less) + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries) (I used 1 cup white flour and 1 cup whole wheat)
2 tsp. baking powder
1 tsp. kosher salt
1 cup frozen
½ cup buttermilk
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9 1/2-inch round baking dish (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return baking dish to the oven for a couple of more minutes. (Note: Baking times may vary depending on your oven.) Let cool at least 15 minutes before serving.

Enjoy!