Schlagwort-Archive: Shop around the world

Shop around the world – Dessert-edition

Mmm – desserts!

Teddy hosts this month‘ culinary blog hop.

I love desserts. It’s a rare day when a dessert is offered and I decline one – but it has happened …

Usually I am with the SWEET-dessert-brigade. But today I want something else, for all those who are not into the sugar-variety:

Gorgonzola-pears (serves two)

2 ripe pears

1 kg about 2 € – though they are now in season and could be less – but you only need two – which is about 400 g, if you choose big ones, and 300 g, when you are not so greedy. That leaves you with 0,80 € (of course you can also buy only ONE big one – about 200 g)

1 table spoon lemon juice, I always have a lemon in my storage – but I found an organic lemon direct juice – costs about € 1,25 – but you need only a table spoon, approx. a tenth of that – that is 0,13 €

1 table spoon chopped walnuts – 100 g cost 9,49 – but you only need about a half of the packet (depends on the size of your pears, of course) 4,75 € (the priciest item here)

40 g Gorgonzola (or more if you chose big pears) – or any other mild, creamy blue cheese

I chose Galbani Gorgonzola Cremosa – priced around 2 Euro for 150 g – you need a third of that 0,77 €

20 g butter – a knob of butter from the fridge – costs about 0,20 €

For decoration purposes 4 blue grapes – but if you cannot stand grapes, leave them out.

Peel the pears, half them, core them and take the stem out (all of it, even the stringy white parts). Then smother the pears in lemon juice. Roll the outside part of the pears in walnuts.

Mix cheese and butter, fill into an icing (or piping) bag and pipe it into the pear halves (there should be a big hole where the core was). Halve the grapes and decorate.

The sweetness of the pears and the savoury filling make a nice change from those puddings/desserts we usually spoil ourselves with in my cooking group.

This comes to a total of 6,65 €. For two. But you only make effort for a dessert when you have something special, the rest of the days it is ready bought ice-cream or a ready bought dessert …

For the US-readers:

7,83 Dollar – just in case you wondered.

20 g are about 0,7 ounces – we don’t bother with cups here.

It should be cheaper in the States: You have way cheaper walnuts, haven’t you? Those were the main cost-source in this recipe. And you can choose any kind of mild, creamy blue cheese, it doesn’t have to be Gorgonzola, though then those pears would not be Gorgonzola pears but Blue Cheese pears.

As I have taken it from a cookbook (bad, bad Fran) I should at least give the source:

Lukullisches für zwei Personen, by Karin Brüchmann. A gem of a book but the English speaking world is left in the dark, that is why I dared to bring it on my blog. I have done all the translation and I am very willing to give Ms Brüchmann her due – I love her book and can only recommend, if you are able to understand German, to buy it, but it’s only available as a used book now!

 

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Shop around the world – Dessert

One of those sweet dishes, my grandma made for a real meal instead of just making it a dessert, was Grießbrei – semolina porridge.

In springtime she usually cooked a rhubarb compote with it and served that as sauce.

semolina porridge

200 g semolina (Weichweizengrieß) – cost about  0,18 €

2 tablespoons of butter – about 0,13 €

5 tablespoons of sugar (if you like it less sweet, leave one out) – about 0,05 €

and 6 small cups of milk (about 750 ml) – I chose organic milk, 0,90 €

For the rhubarb compote I bought four stalks of rhubarb, added two tablespoons of sugar (about 0,03 €) and some water – plus a teaspoon of potato starch (half a kilo cost 1,59 €, but you only need about 5 to 10 g) and a dash of vanilla extract.

I paid for a little more than 300 g 2,22 € (Kilo-price: 6,99 €)

I peeled the rhubarb, cut away the undesirable ends and cut it into small chunks, which I put into a pot, together with the sugar and let it cook, till the rhubarb was tender. I stirred the vanilla extract and some water into the starch till it reached a swampy, mushy state, where it is a liquid one moment and changes into two phases, one firm, one watery, the next … This I stirred, and stirred it in, when the rhubarb was done. Then you have to let it cook for another minute, so that the starch gets cooked!

rhubarb compote

After that, remove from heat and put it into a bowl.

The semolina porridge is even easier. Heat milk with butter and sugar, when butter is molten, stir in semolina – keep stirring. Have an eye on it, it gets thicker over time, so when you think it might end up too thick, add a little more milk, not too much!

Stir it until bubbles form, then let it rest away from the heat for a minute or so – you want the semolina cooked, it takes a little time, but not as much as a risotto!

Pour it into another bowl or directly into the soup plates and add rhubarb compote. (You can use the compote of every fruit you like, of course, but rhubarb is the first fresh thing in the spring that is kind of fruity!)

All in all: 1,26 € for the semolina porridge (which can be cooked the day before and stored cool), and about 2,30 € for the rhubarb compote – 3,56 €

 

Shopping around the world (Salad)

To join in on Bacon’s and Fozzymum’s Shopping around the world:

Here my friends I share with you a rice-salad, that comes in layers, I found it on chefkoch.de . (German website)

You need 200 gramm rice and boil that.

Red and green bell pepper

1 leek or a big bunch of chives (which I prefer)

2 cans of tangerines

1 table-spoon of curry powder, 1 table-spoon of sweet paprica powder

I divert from the original recipe here: I do not use 300 ml Miracel Whip, I use 150 ml yoghurt and 150 ml mayonnaise

(go ahead and make your own mayo, why not?)

Salt

While boiling the rice (with salt) prepare the vegetables, cut the bell peppers in small cubes (do not mix colours!) and the leek in fine rings. Let the tangerines drip (it’s just sugar water anyway).

Part the rice in thirds – one third of the rice you mix with the paprica powder, one third you mix with the curry powder (add curcuma if not yellow enough), leave one third of the rice white.

Then you take a glass bowl, put in the red rice, add the green bell pepper  cubes, white rice and red bell pepper cubes, add curry rice and finish with tangerines atop of that.

Pour the mayo-joghurt-mix (I usually put in finely cut chives there and avoid the raw leek) over this and let it seep through over night (or at least 4 hours) in the fridge.

Voila, something cool and tasty and a little sweet and even vegetarian (not vegan, there is milk in the yoghurt and egg in the mayonnaise or in the Miracel Whip)

Can you do it vegan? Yes, you have to replace the mayonnaise with a vegan variety. And no yoghurt – or a vegan yoghurt (for example from Alpro, but make sure it is sugar free). I prefer the vegetarian variety, though, with egg and yoghurt.

So now for the money:

1 Euro = 1,099 Dollar

1 kg rice – 1,69 (I buy the loose variety as I like to be able to just cook 1 portion – half a cup) – 200 gr 0,34 Euro

bell pepper mix of three: 1,29 – 2 needed makes 0,86 Euro

bunch of chives – uhm, you got me there … let’s say about an Euro though it really depends, you might even have it planted in your garden

2 small cans of tangerines, 0,98 Euro

500 g jar of organic yoghurt 1,89 Euro – 0,57 Euro

500 ml jar of mayonnaise 0,79 Euro – 0,24 Euro

salt and spices I had in my stash

That makes about 4,39 Euros – serves four – and in American Dollars it is 4,83 Dollar.

1,21 Dollar per serving. Not bad …

 

And calories? 360 kcal. Way less than a pizza!