Quick Coq au Vin

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can't call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

--adapted from My Recipes

2 tbsp All-purpose flour 1 tsp Dried thyme 1/2 teaspoon salt 1 handful Dried shiitake mushrooms 7 Skinless chicken drumsticks 3 tbsp Corn oil 2 Carrots, cut into bite-sized pieces 300 ml Dry red wine 100 ml Chicken broth 1 tbsp Tomato paste

1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
   
3. Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Red Wine Whole Wheat Spelt Biscotti

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.

Recipe adapted from Too Much Food

• 360 g Whole wheat spelt
  
• 1/2 tbsp Baking powder
  
• 40 g Caster sugar
  
• 1/8 tsp Salt
  
• 3/4 tsp Freshly cracked black pepper
  
• 1 tbsp Caraway seeds
  
• 300 ml Chocolate flavoured red wine
  
• 1/2 Egg white, lightly beaten
  

1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
   
2. Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
   
3. Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
   
4. Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Red Wine Spinach and Spinach Prosciutto Pizza

Spinach is low in calories yet packed full of nutrients, like vitamins, minerals and fibre, which are good for you. This is such a versatile vegetable. It can be eaten raw in salads or enjoyed cooked on its own or added to soups and other dishes. However, people who have kidney problems will have to be careful about eating this green, as "oxalates/草酸" in spinach may interfere with the absorption of "calcium/钙", as well as potentially crystallize. Find out more information of how to select, store, and enjoy spinach here.

The outbreak of the intestinal bacteria EHEC has now killed more than 10 people and hundreds of people falling ill in Germany. It is suspected that the outbreak is linked to contaminated salads and vegetables, but there has been no confirmation of the source. So to play it safe, I have prepared all sorts of leafy vegetables these days COOKED, even those greens on the pizza.

Red Wine Spinach (adapted from Essen und Trinken)

• 375 g Spinach, roughly cut into chunks
  
• 2 Shallots, finely diced
  
• 1 clove Garlic, pressed
  
• 25 g Butter
  
• 200 ml Red wine
  
• Salt and pepper to taste
  

1. Pinch off the spinach leaves and discard stems. Soak the leaves in the water for 30 minutes. Drain. Rinse and drain a couple more times until the water is clear. Drain and roughly cut the leaves into smaller chunks.
   
2. Finely chop the shallots and crush the garlic through a press. Melt the butter in a large skillet. Stir in chopped shallots and garlic over medium heat for 2-3 minutes. Pour in red wine and cook until it’s syrupy. Add in chopped spinach and cook, covered, for 2-3 minutes. Taste with salt and pepper.

Spinach Prosciutto Pizza

Fresh Tomato Pizza Sauce	Pizza
2 tsp Olive oil 1 Large onion, finely chopped 2 clove Garlic, finely chopped 1 kg Fresh tomatoes, peeled, seeded, and chopped 3 tbsp Tomato paste 1/2 tbsp Dried oregano 2 tbsp Sugar Salt and freshly ground black pepper	300 g Bread flour 1/2 tsp Salt 4 g Instant dried yeast 210 ml Water Tomato pizza sauce Mozzarella or Gruyere, grated Parmesan, grated Spinach Prosciutto Black olives Salt and freshly ground black pepper

1. Cut small x in base of each tomato. Bring a large pot of water to boil. In a large basin or container add cold water and some ice. Using a slotted spoon put a few tomatoes in the boiling water for about 20 seconds. The skin will split where the x was cut. Transfer each tomato to the prepared ice bath. After the tomato cools use fingers to pull the skin off of the tomato. Slice the tomato in quarters. Remove the seeds and chop.
   
2. Heat oil in large pan. Add in chopped onions and cook over medium heat for until transparent, about 5 minutes. Add garlic, tomatoes, paste, oregano, salt and pepper. Bring to a boil and simmer, stirring occasionally, until thick, about 30 minutes.
   
3. Stir together the flour, salt and instant yeast in the bowl of an electric mixer. Mix on low speed with the paddle attachment until the dough pulls away from the side of the bowl. Fit the mixer with the dough hook and knead the dough at the lowest speed until the dough is smooth and elastic, about 5 minutes. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
   
4. Punch dough down, divide into 2 balls, and allow them to relax for another 30 minutes. Heat up pizza stone in a 250C/500F oven. Form a 12 to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal.
   
5. Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone. Bake until the cheese and crust are golden brown, about 10 minutes.

Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood, improving circulation and purifying lungs and intestines, etc. As black fungus carries a compound called polysaccharide that inhibits tumor growth and prevent cancer. Besides this, black fungus is also rich in protein, vitamins D, B1 and B2.

If you can't find black fungus, then substitute them with any other dried fungus, like shiitake.

• 200 g Skinless, boneless chicken breast, cut into bite-sized pieces
  
• 10 Small dried black fungus (cloud ears)
  
• 1 Onion, chopped
  
• 1 clove Garlic, minced
  
• 1 tbsp Olive oil
  
• 1/3 tsp Dried thyme
  
• 2 tbsp Dry white wine
  
• Salt and freshly ground black pepper
  
• 1/2 cup Long grain and wild rice mix
  
• 120 ml Vegetable broth
  
• 25 g Parmesan cheese, grated
  
• Some cherry radish leaves, chopped

1. Cut the chicken breast into bite-sized pieces. Rinse thoroughly, and dry with paper towels. Soak black fungus in warm water until soft and completely expanded, about 20 minutes. After soaking, rinse them thoroughly and trim the gritty part. Slice each into 2-3 pieces. Peel and finely chop the onion. Peel and mince the garlic.
   
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, minced garlic, and thyme. Stir until onion is tender. Add in diced chicken and saute lightly browned. Add white wine and season with salt and pepper.
   
3. Cook until liquid almost evaporates,about 3 minutes. Stir in rice, black fungus, and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until liquid is absorbed. Stir in cheese and chopped radish leaves.

Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

• 2 Cod or walleye fillets
  
• Salt and pepper to taste
  
• 25 g Herb butter
  
• 25 g Cornflakes, crushed
  
• 25 g Breadcrumbs
  
• 2 tbsp Olive oil, plus extra for greasing
  
• 1 tbsp Fresh parsley, chopped
  
• 1 tsp Dill
  
• 2 clove Garlic, minced
  
• 2 tbsp White wine
  
• Lemon wedges, for garnish

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
   
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
   
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Zürcher Geschnetzeltes / Chicken Zurich Style

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.

Recipe adapted from Geschnetzeltes Zürcher Art

• 2 Shallots, small
  
• 400 g Chicken fillet, cut into strips
  
• 1/4 tsp White pepper powder
  
• 1/2 tsp Sweet paprika powder
  
• 3 tbsp Oil
  
• 50 ml White wine
  
• 200 ml Cream
  
• 50 ml Chicken stock
  
• Salt and pepper to taste
  
• 1 tbsp Parsley, chopped
  
• 1/2 tsp Finely grated lemon zest
  

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
   
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
   
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
   
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

Beetroot Risotto

Risotto is really delicious at any time of the day and the addition of beetroot makes this pretty much a super-food, as beetroot are a rich source of potent antioxidants and nutrients. Next time I am going to scatter some

• 200 g Cooked beetroot
  
• 1 tbsp Olive oil
  
• 1 Shallot, finely chopped
  
• 1 clove Garlic, minced
  
• 130 g Risotto rice
  
• 80 ml White wine
  
• 400 ml Hot vegetable stock
  
• 2 tbsp Parmesan, finely grated
  
• Handful of arugula

1. Puree half of the cooked beetroot and cut another half into small pieces. Ser aside. Heat the olive oil in a pan. Tip in shallot and garlic, then stir until translucent. Stir in rice until well-coated with oil. Pour in the white wine and beetroot puree. Simmer until all is absorbed.
   
2. Pour in a third of the hot vegetable stock and set the timer to 18 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and continue cooking and stirring until that has been absorbed.
   
3. Add in the rest of the stock, stir, then simmer until cooked. Remove the pan from the heat and stir in most of the Parmesan, arugula and the diced beetroot through the risotto. Serve with Parmesan and arugula scattered on top.

Mulled Wine Linzer Cookies / Spitzbuben mit Gluehweingelee

Linzer cookies based on traditional Austrian Linzertorte, are one of the common Christmas cookies in Germany. They are nutty, rich and SWEET. Traditionally they are filled with black currant jam, but any other fruit preserves can be used to fill the cookies. Rather than almonds, nuts such as hazelnuts, pecan, can be substituted to make Linzer dough.

Created in Linz, Austria in the 17th century, the Linzer torte is the world's oldest torte recipe. Tortes use nuts rather than flour as the main dough ingredient. The Linzer torte features an almond-based crust filled with black current preserves and topped with a lattice crust. In the 19th century, the Linzer torte was adapted into the present-day Linzer cookie.

Recipe adapted from Spitzbuben mit Gluehweingelee

Mulled Wine Jelly	Cookie Dough
1 Orange 100 ml Red wine 180 g Canning sugar (3:1) 2 Star anises 1 Cinnamon stick 3 Cloves	200 g Butter, cut into small pieces 100 g Sugar Pinch of salt 1 Egg yolk 150 g Ground almond 180 g Plain flour 1/2 tsp Spekulatius spice, optional Confectioners' sugar, for dusting

1. Cut the orange into halves, put the half of the orange face down on the juicer and rotate it to get the juice. Place orange juice, red wine, canning sugar, star anises, cinnamon stick, and cloves in a saucepan. Bring the mixture to a boil and simmer for about 4 minutes. Strain the jelly through a sieve. Set aside.
   
2. Beat butter, sugar, pinch of salt and egg yolk until combined. Add in ground almond, spekulatius spice and flour. Mix all the ingredients together with your hands until you have smooth dough. Flatten the dough into a 5-inch disk. Wrap the disk in plastic wrap and chill until firm, at least 1 hour.
   
3. Line 2 baking trays with parchment paper. Preheat the oven to 180C/350F. Roll out the dough into a 4mm thick round between 2 sheets of wax paper. Cut 2-inch rounds with a plain or fluted cutter and place them on the prepared trays. With half of the rounds, cut a hole from the middle of each round with a heart or flower shaped cutter.
   
4. Bake the cookies for 10-12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread mulled wine jelly thinly on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together. Fill the holes with little more jelly. Store them in your cookie box, separating the layers with waxed paper, and store for up to 2 weeks.

Pinotage Spaghetti with Arugula

The red wine gives the pasta an unique deep purple colour and a sublime, earthy flavour complemented by a handful of rich, peppery arugula and sharp, nutty Parmigiano-Reggiano.

Adapted from Food Network

• 200 g Spaghetti
  
• 350 ml South African Pinotage
  
• 1 tsp Sugar
  
• 2 tbsp Olive oil
  
• 2 clove Garlic, sliced
  
• Salt and freshly ground black pepper to taste
  
• 2 tbsp Parmigiano-Reggiano, grated
  
• 50 g Arugula
  

1. Bring a pot of salted water to a boil. Cook the spaghetti, stirring occasionally, for 5 minutes. The pasta will finish cooking in the red wine. Drain the pasta and set aside.
   
2. Add the pinotage and sugar to the pasta pot. Bring it to a boil over high heat and cook until reduced by half, about 5-8 minutes. Add in spaghetti and cook, stirring occasionally, until most of the red wine is absorbed and the spaghetti is al dente, about 3 minutes.
   
3. Meanwhile, heat a large skillet over medium-high heat. Add in olive oil, reduce the heat to medium-low and stir in garlic until golden. Turn the heat off. Add in pasta, arugula, salt and pepper, toss gently and transfer to serving plates. Sprinkle with the cheese and serve.

Thank you, Elisabeth at Food and Thrift Finds, and Joudie at Moodfood Blog, for sharing this one lovely blog award with me. And I also want to express my sincere appreciation to Gina at What's for Dinner across State Lines, and Alisha at The Ardent Epicure for thinking of me in the "Tag Game".

Braised Red Cabbage with Cider & Apples

Red cabbage, with an attractive dark purple colour and undeserved bad reputation, is Fat-Free, Cholesterol-Free, and rich in vitamin A, B, C, E. Talk about the perfect weight loss food!

My husband simply frowns on the idea of cooking him some red cabbages. He even dislike the word "Kohl or cabbage in English". He didn't touch a single bit of it. Well, take it or leave it. So red cabbage anyone?

Recipe Source: BBC Good Food

• 2 tbsp Olive oil
  
  
• 1250 g Red cabbages, quartered, cored and shredded
  
  
• 2 Apples, peeled and cored and chopped
  
  
• 1 tbsp Ginger root, finely shredded
  
  
• 2 Onion, sliced
  
  
• 1 tsp Allspice, ground
  
  
• 1 tbsp Mustard seeds
  
  
• 80 g Golden caster sugar
  
  
• 40 ml White wine vinegar
  
  
• 300 ml Apple cider©angiesrecipes
  
  

1. Heat olive oil in a large pan, add cabbage, apples, ginger, onions, allspice and mustard seeds. Cook for 5 minutes until just starting to wilt.
   
   
2. Scatter over the sugar and pour in the wine vinegar and cider. Cook, covered, over the low heat for 15 minutes, then remove the lid and turn up the heat to medium. Simmer the cabbage for about 35 minutes, stirring occasionally until all the liquid has evaporated.

Fish Piccata

"Piccata" translates to piquant or piquancy, which in one definition means tart or zesty. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon juice, white wine and capers. Fish piccata can be served with rice or pasta as a side dish.

Recipe Source: Great Chefs Cook Italian

• 2-3 Fish fillets, cut into half
  
  
• 2 tbsp Plain flour
  
  
• Salt and pepper
  
  
• 15 g Butter
  
  
• 50 ml Olive oil
  
  
• 60 ml White wine
  
  
• 1 tbsp Capers, drained
  
  
• 1 tbsp Lemon juice

1. In a shallow dish, combine the flour, a little of salt and pepper. Dredge the fish lightly in flour mixture.
   
   
2. Heat the butter and olive oil in a large skillet. Add fish and cook until fish just begins to flake. Remove fish from pan and keep warm.
   
   
3. Add white wine, lemon juice, and capers to the skillet. Stir well and heat the sauce thoroughly. Serve fish with sauce and pasta.

Spaghetti with Cape Hake Sauce

Nothing fancy. Just an ordinary but very delectable white fish and tomato sauce for pasta that works perfectly as a one-course meal.

250 g Cape hake fillet©angiesrecipes 250 g Spaghetti©angiesrecipes 45 ml Olive oil 1 clove Garlic, sliced 1 Anchovy, chopped 50 g Onion, chopped

1 tbsp Capers 8 Olives, cut into rings 1/3 tsp Dried chilli flakes 1 tbsp Fresh parsley, chopped 60 ml White wine 400 ml / 1 can Diced tomatoes with juice 1/3 tsp Dried basil

1. Rinse and dry the fish fillet. Sprinkle both sides lightly with salt and pepper. Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes.
   
   
2. In a large saucepan over low heat, gently sauté the garlic in olive oil until aromatic. Add in chopped anchovy, stirring briefly, then add in chopped onion and stir until softened. Stir in capers, olives, chilli flakes, and the parsley. Then pour in the white wine and cook until it reduces a bit. Now add in the tomatoes and bring the mixture to a boil.
   
   
3. Put the fish into the saucepan, covering with the sauce. Cook 15 minutes until it is cooked through. Flake the fish and continue to cook briefly. Drain the spaghetti and add to the sauce.

Spaghetti With Cape Hake Sauce