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Baked Bifteki with Metaxa Sauce

The name derives from the beefsteak but describes something completely different – bifteki, the Greek minced steak. With this recipe, everyone can now bring a piece of Greece into their home.

Ingredients for 6 people

– 2kg mixed minced meat
– 5 tomatoes
– 1 small onion
– 1/2 head of garlic
– 1 egg
– 250g goat cheese
– approx. 350g gratin cheese
– 250ml broth
– 400ml cream
– Salt
– Pepper
– paprika powder

Preparation

  1. Place the ground beef in a large bowl. Season the meat with enough salt and pepper and mix it with the egg.
  2. Cut the garlic and onion into small pieces and add them to the meat mixture.
  3. Cut a cross in the stalk of the tomatoes and briefly place them in boiling water. Then the tomatoes are peeled. Two of the tomatoes are cut into small cubes and also added to the meat mixture. Now mix everything together.
  4. Form 12 small patties from the mass.
  5. The cheese is cut into 12 roughly equal pieces. A piece of goat cheese is pressed into each meatball.
  6. The meatballs are placed in a casserole dish and sprinkled with the gratin cheese. Finally, they are baked in the oven at about 180° for about an hour.
  7. For the sauce, you first need 250ml broth.
  8. The three already peeled tomatoes are added to the broth and mashed with a hand blender.
  9. First season with salt, pepper, and paprika powder. You can also add garlic if you like.
  10. Now add the cream to the sauce and taste it again, as the cream can soften the spices.
  11. Finally, add a shot of Metaxa (sherry is also suitable if necessary) to the sauce and let everything boil again. If the sauce is too thin, you can thicken it with flour or cornstarch.

Useful additional knowledge

Simple side dishes such as rice or boiled potatoes go particularly well with the gratinated bites. But Greek patatas keftedes are also great.

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Food

Tagliatelle with Smoked Salmon al Salmone

A wonderful, simple, Italian pasta dish that is an absolute highlight despite fewer ingredients. The smoked salmon gives the food a very special taste. The parsley makes the food wonderfully fresh.

If you want to conjure up a real meal for connoisseurs in a hurry, this is the right dish for you. The smoked salmon gives this pasta sauce a very special taste. Despite fewer ingredients, the recipe has a certain “something” and is also well suited if, for example, you need something quick after work.

Ingredients for 4 persons

– 400g of tagliatelle
– 200g smoked salmon
– 200g sour cream
– 1 large onion
– olive oil
– 1/2 bunch of parsley
– Salt
– Pepper

Preparation

  • Wash the parsley, pat dry, and cut it into small pieces. Then peel and finely chop the onion. Cut the salmon into thin strips.

  • Cook the pasta in plenty of salted water until al dente.
  • Meanwhile, sauté the onions in the olive oil, add the salmon and fry briefly (about 3 minutes).
  • Add the sour cream and let it simmer for about 3 minutes over low heat. Season with salt and pepper and add 3-4 tablespoons of the pasta water.
  •  Drain the noodles briefly, place them on plates and pour the sauce over them to serve, and sprinkle with parsley.
  • If you want, you can sprinkle the pasta with Parmesan, for example.
  • Serve with a crisp green salad and a dry white wine.
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Food

Leg of Venison with Berries

A wonderful game dish, especially for the upcoming holidays, which is easy to cook and tastes delicious.

Ingredients for 4 persons

  • 500 ml of red wine
  • 4 tablespoons of red wine vinegar
  • 100 g of lingonberries
  • 5 juniper berries
  • 1 tsp thyme
  • 1.5 kg Boneless deer veal leg, cooked finely chopped
  • 2 onions
  • 100 g celery
  • 2 carrots
  • Salt
  • Pepper
  • 3 tablespoons clarified butter
  • 1 teaspoon tomato paste
  • 100 g of crème fraîche

Preparation

Bring the red wine, vinegar, 200 ml water, cranberries, and spices to a boil in a saucepan and allow to cool. Remove the skins and sinews from the meat, pour the stock over it and marinate for 48 hours. Peel and dice the onions, celery, and carrots. Remove the meat from the marinade and pat dry. Strain the marinade, and reserve it with the berries.

Preheat the oven to 160 0C (140 0C for a fan oven). Rub the meat with salt and pepper and sear on all sides in the hot clarified butter. The coarsely chopped bones are also roasted.

Add the vegetables and tomato paste to the roast and stew them briefly, pouring over half the marinade. Cook the leg of venison in the oven for about 1 hour and 30 minutes, basting it with the roast stock and the remaining marinade from time to time.

Take the leg out of the roaster and keep it warm. Remove the chopped bones from the roasting stock. Puree the stock, strain, and mix with the crème fraîche and cranberries. Simmer for 10 minutes. Serve with the meat.
You can serve it very well with dumplings and red cabbage.

Recipe info

  • Preparation time: approx. 30 minutes (+ marinating time 48 hours)
  • Preparation time: cook for approx. 1.5 hours
  • Calorific value per portion: approx. 358 kcal
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Cooking Tips

Warm up Fries: With These 3 Options, They Taste Freshly Made

If you overestimated your hunger and there are a few fries left over, you can reheat them later. Various methods allow you to make the fries taste freshly made.

Warm up fries properly: 3 ways

But you don’t have to throw away the soft fries. You can reheat them so that they taste freshly made again. There are several methods you can use to do this:

In the Airfryer: First switch on the Airfryer and let it warm up. Then fill it halfway with the leftover fries and fry them for about three minutes. Give the mixture a good stir and heat it up for another three minutes.
In the oven
On the stovetop: Start by heating about 3 tablespoons of oil in a pan. This is suitable for example

Which of the three methods appeals to you the most and which fries you like best, of course depends on your individual taste. But before you throw away the fries or eat them cold, try these options out and see for yourself.

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Food

Leg of Lamb Stuffed with Gorgonzola and Spinach

Connoisseurs appreciate lamb because of its typical taste and the particularly tender yet robust structure. As a naturally produced product, lamb is increasingly in demand among consumers.

Ingredients for 4 to 6 people

  • 750g spinach leaves
  • 80g of pine nuts
  • 200g of Gorgonzola
  • 2 tbsp breadcrumbs

  • 2 eggs (class S)
  • Salt
  • black pepper
  • 1 leg of lamb (2kg net, have the butcher remove the bone)
  • 250 ml lamb stock
  • 1.5 kg very small potatoes
  • 12 small tomatoes
  • 2 sprigs of rosemary
  • 200 g Italian butter cheese

Preparation

  1. Clean the spinach, sort, and wash thoroughly in cold water several times. Pour into a saucepan. Allow collapsing in a closed saucepan over medium heat. Drain in a colander. Then squeeze out portions in a tea towel and chop coarsely.
  2. Roast the pine nuts in a pan without fat until golden brown. Let cool down. Debark the gorgonzola and chop roughly. Knead the spinach, gorgonzola cubes, pine nuts, breadcrumbs, and eggs in a bowl. Season the farce generously with salt and pepper.
  3. Remove the thick layer of fat from the leg of lamb with a sharp knife, save part of the fat and later place it in the juice pan with the leg. Slice the leg of lamb open and place, skin side down, on the work surface.
  4. Make a deep slit in the thick muscle of the leg on both sides, working from the inside out. Pepper and salt the meat.
  5. Place the prepared filling in the center of the leg and flatten. Sew everything together with large stitches using a lace needle and kitchen twine.
  6. Place the leg with the pieces of fat in the juice pan of the oven and cook in the preheated oven at 160°C for 75 minutes on shelf position 2. After 10 minutes of cooking time, pour in the lamb stock.
  7. Meanwhile, peel the potatoes and score the top of the tomatoes with a cross. After 1 hour, wrap the potatoes around the leg and salt. Place the sprigs of rosemary in between. Turn the potatoes from time to time. After 40 minutes add the tomatoes.
  8. Take the leg out of the oven, remove the kitchen twine, place the leg on an ovenproof dish, and top with the butter cheese cut into strips. Crust lightly under the grill.
  9. Slice the leg and serve with the potatoes and tomatoes.

Useful additional knowledge

The platters should be preheated as the meat tastes best while hot.

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Food

Plum Cake with Sprinkles

Heat the butter (150 g) together with the sugar (150 g) in a saucepan (until the butter has melted), stir well several times, and allow to cool slightly.

Put egg yolks (3 pcs.) and flour (300 g. ) in a mixing bowl; Mix briefly with the blender. Add the butter-sugar mixture (and vanilla flavoring if needed) and mix with the mixer just until a crumbly dough is formed. Put 3/4 of the crumbs in a greased springform pan and press into a dough base with a spoon.

Spread the halved plums (550g.) close together (should not overlap) on the pastry base and cover with the remaining crumbles. possibly Sprinkle some sugar over the plums before they crumble if they are a bit sour. Bake at 180 degrees for 45-50 minutes. If necessary (in good time) cover the cake with aluminum foil if the crumbles are getting too brown.
Enjoy your meal!

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Lifestyle

Heat Water With a Saucepan or Kettle? This Saves You Energy and Costs in The Household

When boiling water, everyone uses a different variant. It is interesting whether you save more energy and costs if you use the kettle or if the saucepan is more economical.

Where does the water boil faster and more energy-efficiently?

Water is traditionally boiled either in a kettle or in a saucepan. But the question of what actually saves more energy and thus costs can usually be answered off the bat.

If you take a look at the time aspect, you might think: If you heat the water in a saucepan, it will take a lot more time. With the kettle, on the other hand, the water is usually heated in just a few minutes. A fallacy would now be that it is more economical to use the kettle. Because the bill was often made without modern induction cookers. Induction cookers heat water just as quickly as the kettle.

According to Stiftung Warentest, the kettle is the best choice when you compare the time, energy requirements and energy costs. The basic prices of 0.27 euros/kWh for electricity and around 0.07 for gas were used. The differences to the induction hob are minimal: while the kettle took an average of 3 minutes and 18 seconds to boil the water, the induction hob needed 4 minutes and 36 seconds. The energy requirement of the kettle was 115 Wh, that of the induction cooker 123 Wh; the corresponding energy costs amounted to 3.1 cents per liter for the kettle and 3.3 cents per liter for the induction hob. The differences seem minimal at first, but add up over time, so that you can save money with the kettle in the long run.

The relevance of the amount of water

If you only want to boil a small amount of water, for example for tea, it is advisable to use the kettle. The Öko-Institut points out other advantages of the kettle compared to the saucepan: it saves time, is easy to use, does not have to be monitored and is therefore safer. In addition, kettles are very cheap to buy. You should not use a metal kettle: These are not particularly energy-efficient, as they store the energy and therefore more is needed to boil the water. It is also important to descale the kettle regularly; this saves you time and energy.

If you have an induction cooker with a boost function at home, the water can usually be heated just as quickly as with a kettle. However, the stove is usually very expensive to buy; Although you can save energy by cooking on an induction stove, the initial costs are usually not covered by using it to boil water.

It is important that you do not use the kettle before boiling large quantities of water, for example for pasta or other food: If you first boil the water in the kettle and then tip it into the saucepan, you suffer a double loss of energy.

Conclusion

To save time and energy, the kettle is worth it; especially in small amounts. If you are dealing with larger quantities, you should not pour them out, but heat the water in the saucepan right away.

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health

Remove splinters: With These Tricks it Works

Splinters under the skin are easier to remove with simple home remedies. This is how it works and you should pay attention to this.

Tweezers, baking soda and warm water will help

The splinter can usually be removed with tweezers. It is important here that it is sterile so that no germs get under the skin. You should also disinfect your hands beforehand. Some dexterity is required to grip with the tweezers. If you’re too rough, the splinter can break up into smaller pieces that are even more difficult to remove. Important: Do not push the splinter out, as this will push it even deeper under the skin. However, some splinters are so small that other means are required.

The first home remedy of choice is baking soda. To remove the splinter with baking soda, you will need 1 tablespoon of baking soda, 1 band aid or gauze bandage, and some water. The water needs to be mixed with the baking soda to form a paste-like liquid and then applied over the splinter. Cover the treated area with a plaster or gauze bandage for a few hours. Either the splinter has dissipated or you can now pull it out more easily with tweezers.

You can also detect splinters better with warm water. Place the injured area in a bowl of warm water several times a day. The splinter is easier to see when it is swollen, so that you can then remove it with the tweezers.

Other home remedies: tape and olive oil

The adhesive tape solution is also worth trying. For this you need strong adhesive tape, which you stick to the affected skin area. Then pull the tape off in the direction in which the splinter comes out of the skin. Ideally, it then sticks to it and is no longer in your finger. If you’d rather skip this more painful method, you might want to try olive oil. If you let this soak into the skin for a few minutes, you can better grab the splinter with the tweezers.

The bottle method is ideal for fingertip splinters. To do this, fill a bottle with hot water up to about one centimeter below the bottleneck. Then press your fingertip on the opening of the bottle. The warm water pushes the splinter out of the skin and can then be pulled out with tweezers.

If you have successfully removed the splinter, you should clean the wound again with disinfectant or alcohol. If no home remedy has served its purpose and your skin has been reddening for a long time around the splinter, you should have the whole thing looked at by a doctor. Incidentally, it sometimes helps to simply get a second person to help you pull out the splinter.

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Food

Potato and Cabbage Casserole with Meatballs

It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.

Ingredients for 4 persons

  • 750 g small potatoes
  • 1 roll from the day before
  • 250 grams of carrots

  • 600 g pointed cabbage
  • 1 onion
  • Salt
  • 400 g mixed mince
  • 1 egg
  • Pepper
  • 1-2 tbsp oil
  • 1/8 liter of milk
  • ½ tsp vegetable broth
  • 150 g double cream cheese
  • 2 teaspoons light sauce thickener
  • 4-6 sprigs of thyme and chervil
  • 75 g Gouda

Preparation

  1. Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
  2. Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
  3. Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
  4. Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
  5. Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
  6. Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.

Useful additional knowledge

Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.

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Food

Emerald Salad with Ham

Looks very nice on the festive table. It is easy to prepare and tastes very good.

Ingredients

  • 200 grams of ham
  • 3 eggs (size M)
  • 150 g mushrooms (canned)
  • 100g Parmesan
  • 1 medium onion
  • 100 ml mayonnaise
  • 1 cucumber
  • Salt

Preparation

  1. Slice the ham.
  2. Boil eggs.
  3. Chop the onion.
  4. Grate parmesan.
  5. Slice the cucumber.

Preparation

  1. Braise onion in vegetable oil.
  2. Fry the mushrooms lightly until golden.
  3. Mix everything except cucumbers, and add mayonnaise.
  4. Form mounds of lettuce mixture on a flat plate.
  5. Start at the top and insert the cucumber slices so that the salad gets a rose shape.
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