Tag Archives: food

Broccoli-Cheddar-Potato Casserole

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We love to work with seasonal vegetables in the kitchen. You know the vegetables have not travelled thousands of kilometres to reach you and you can spend more money on quality and can save on transportation cost.

These days you can find broccoli almost everywhere. It has a full flavour and is very nutritious.

Today we want to share a casserole recipe with you: Broccoli Potato Cheddar Casserole. The casserole can be served as a side dish with chicken or as a main course with a salad of your choice.

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What you need (serves 3 as a side dish or 1,5 as a main course)

150g Potatoes

190g Broccoli

20g Onion

100g Sourcream

15g Butter

20g Cheddar

Salt, pepper, oregano to taste

Seperate the florets of the broccoli and boil firm to the bite, boil potatoes and cut in thick slices, crush the garlic, cut onions in small cubes, and grate the cheese.

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Mix sourcream, onion, salt, pepper, garlic and oregano.

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Fold the sauce in the potatoes and broccoli seperately.

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Stack the potatoes and broccoli alternately into the tray.

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Top with the cheddar and bake in the oven at 180C for about 30 minutes or till golden brown.

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…and enjoy!

Secure Your Seat: Cooking Workshops

Join us for a cooking workshop at Sainik Farms.

on Saturady we’ll cook up a vegetarian meal with egg….

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on Sunday, we’ll savour a 3-course meal with meat….

sunday-workshop

 

How to make Apple Strudel

Apple Strudel is one of Austria’s most famous desserts. We decided to share the recipe with you so you can try your hands on baking and enjoy a little bit of Austria in your kitchen too.

dough-ingredients

Strudel Dough

300g flour

30g oil

A pinch of salt

150g water

Knead all the ingredients in a dough mixer or by hand into a soft, well-worked dough. Cut into halves, keep in a bowl, brush with some oil to keep it moist, cover with a slightly wet cloth and keep aside.

apple-ingredients

That’s what you need for the filling

Juice of 2 lemons

Approx.. 100g sugar (depending on how sour your apples are)

1,75kg peeled and thinly sliced apples

100g raisin

100g chopped walnuts

Cinnamon to taste

200g butter roasted breadcrumbs

unsalted butter for brushing on the dough

Icing sugar for garnishing

Mix apples, sugar, raisins, walnuts, and cinnamon make sure you do not break the apple slices.

How to make the Strudel

fill-and-roll

Use flour on your working surface. Roll half the dough to a about 10cm broad and 20cm long. Then pull and stretch the dough by hand. The dough needs to be so thin that you can read a newspaper through it.

Cut off the slightly thicker edges of the dough. Brush the dough with butter, then sprinkle half of the roasted breadcrumbs and half of the apple filling across the length of the dough (about 1/3 of the width). Wrap on the sides and roll the dough to a Strudel.

Repeat with the other half of the ingredients.

brush-and-bake

Put the strudel on a baking tin, brush some more butter on top and bake at 180C for 60 minutes.

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For serving cut the strudel in portions and sprinkle with icing sugar. Enjoy!

Looking for gourmet catering? Get in touch for an offer.

Contact us:

+91-98 188 955 46 or maya@ernas.at

Happy Holi & Easter

Easter Box-framed

This year, Holi and Easter, the two festivals I associate with colors and happiness are celebrated only two days apart from each other.

Holi hai!!! is already over and Happy Easter is just about to come.

As an appreciation for your patronage and as a token of gratitude – just because, we are adding a Happy Holi & Easter Surprise Box/Bag to every order we send out.

Corn Choco Betroot Lollipop-framed

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The surprise wouldn’t remain a surprise if we’d tell you here on a public forum, but we decided to give you sneak-preview with this corn-oats-choco-beetroot flakes lollipop. The beetroot flakes are our attempt to make Holi and Easter colourful with natural colors.

Enjoy the holidays, look within what is important and enjoy good food!

Yours,

Maya
for the Team at Erna’s Gourmet

Presenting Our Very First Baby: Erna’s HerbButter

Presenting: Our Very First Baby: Erna's HerbButter

Back in 2007, I was doing my morning yoga to relax my nerves due to work-related stress. Suddenly it struck me that that’s what I wanted to do: Herb Butter…

Erna’s first product was born: a butter infused with fresh garden-herbs.

With big plans I decided to launch Erna’s HerbButter in the market and went to Khan Market, Vasant Vihar and all the places that would love my butter.

Alright, that’s how it went 99 times out of 100: I go into the shop, ask to talk to the owner, who most of the times sits at the cash counter. (I had learned after a few years in India, that people love to be called Sir, Madam, didi, bhaiya, uncle, aunty)

“Sir, would you like to keep this product?”

“What is it?”

“Sir, it is a herb butter made to a traditional Austrian recipe.” Inevitably I got a blank look back. No, not because he was not impressed with the herb butter or he didn’t know a HerbButter.

My Austrian accent simply distorted the word “butter”. His thought-process was visible: did she speak Hindi, English, German, French, what?

The next look clearly stated: What is this woman up to?

My dear friends started giving me accent brush-ups – to no avail. An Upper Austrian accent can be neutralized into an Austrian accent but it will inevitably fail you when selling butter to a shop keeper in the poshest markets of New Delhi.

I’ve given up on improving my accent and still love Erna’s very first product: Erna’s HerbButter!

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