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.
What you need (serves 3 as a side dish or 1,5 as a main course)
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.
Mix sourcream, onion, salt, pepper, garlic and oregano.
Fold the sauce in the potatoes and broccoli seperately.
Stack the potatoes and broccoli alternately into the tray.
Top with the cheddar and bake in the oven at 180◦C for about 30 minutes or till golden brown.
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.
A pinch of salt
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.
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 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
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.
Put the strudel on a baking tin, brush some more butter on top and bake at 180◦C for 60 minutes.
For serving cut the strudel in portions and sprinkle with icing sugar. Enjoy!
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“Eat your salad, finish the spinach, try the soup!” memories of your childhood? Catching yourself telling the same to your own kids now? Still waiting for them to start liking those super-healthy vegetables?
Let’s face it: health is just the fantastic outcome or the aim, but it generally fails to be persuasive as an argument.
Here are some tips and tricks how you can out-smart yourself 😉
- Kids love what they are used to and not what is tasty to them. Serving a new vegetable or dish repeatedly helps kids to get used to the look, texture, and taste.
- You are a role-model. When you want your junior to eat something, it helps when you eat the same veggie or dish yourself – with joy, pleasure and delight.
- Better than cooking different meals for the wide range of palates available in your family, involve your children in the shopping process. If you can’t take them to the market, let them choose which vegetables you should bring. It teaches your kids to take decisions and they’ll look forward to the vegetables they chose.
With Erna’s Gourmet you can create an edgy difference to your children’s vegetables:
…serve cucumber and carrots pieces with Erna’s Hummus.
… make a sandwich: spread Erna’s Rucola Spread on multigrain bread, add sliced red, green and yellow capsicum and enjoy!
Visit us on http://www.ernasgourmet.com
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