Hackbraten mit Speck & Ei (English version on the bottom)

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Ein frohes neues Jahr wünsche ich Euch allen! Neues Jahr, neues Jahrzehnt, ja, sogar eine “neue” Sprache auf diesem Blog. Ich habe eine kleine Umfrage auf Instagram sowie bei Familienangehörigen und Freunden gemacht – es stellt sich heraus, viele würden meine Texte und Rezepte gerne auf Deutsch lesen. Somit werde ich dieses Jahr versuchen Texte in Englisch und Deutsch für Euch zu schreiben.

Apropos neues Jahr – ich hoffe Ihr seid alle gut in das Jahrzehnt gestartet. Bei mir und meinem Verlobten war es ein ruhiger Rutsch dieses Jahr, genauso wie ich es liebe. Wir haben tagsüber noch die Wohnung umdekoriert und vieles umgestellt und zum Abend hin habe ich dann einen Hackbraten mit Speck und Ei, sowie Kartoffelbrei und eine Bratensosse gemacht. Es war köstlich!

Somit möchte ich Euch auch gar nicht allzu lange auf die Folter spannen, hier geht es direkt zum Rezept:

Für einen Gugelhupf Hackbraten braucht Ihr folgendes:

– 1kg gemischtes Hackfleisch
– 4 Mittelgrosse Zwiebeln
– 10 kleine / medium Eier
– etwas Kokosöl (oder Backspray)
– 6 Scheiben Volkorntoastbrot
– 2 EL Olivenöl
– 300g durchwachsener Speck
– 5 EL mittelscharfer Senf
– Salz & Pfeffer

Schritt 1
Zu erst sollte das Toast in einer Schüssel kaltem Wasser eingeweicht werden und der Ofen auf 180°C Unter-und Oberhitze vorgeheizt werden. 6 von den 10 Eiern könnt Ihr bereits hart kochen (ca. 7 Minuten). Danach werden diese abgeschreckt und gepellt.

Schritt 2
Während die Eier noch kochen, könnt Ihr die Backform mit etwas Kokosöl einfetten. Nun nehmt Ihr die Speckstücke und legt die komplette Backform damit aus. Es sollten keine freien Bereiche mehr zu sehen sein.

Schritt 3
In einer grossen Schüssel, mischt das Hackfleisch, 4 Eier, die Zwiebeln (klein gewürfelt), das Olivenöl, das eingeweichte Toast (klein gezupft und ausgedrückt) und den Senf zusammen – am besten mit den Händen. Gleichzeitig könnt Ihr die Mischung anständig mit Pfeffer und Salz würzen – für diejenigen die es schärfer mögen, etwas Chilli Pulver ist auch willkommen.

Schritt 4
Nun könnt Ihr ca ⅔ des gemischten Hacks in die mit Speck ausgelegte Backform füllen. Ihr solltet das Gemisch ruhig etwas andrücken und es nicht zu locker lassen. Desto mehr Luft dazwischen ist, desto eher kann der Hackbraten später zerfallen. Danach legt Ihr die 6 hartgekochten Eier auf die Fleischmischung und bedeckt diese mit dem restlichen Drittel. Auch hier solltet Ihr schauen, dass das Fleisch gut festgedrückt wird.
Danach kommt der Hackbraten für ca 75 Minuten in den Backofen – am besten auf mittlerer Höhe auf ein Rost. Nach der Backzeit solltet Ihr dem Hackbraten gute 15 Minuten Zeit geben um abzukühlen bevor Ihr diesen stürzt.

Meat Loaf with Bacon & Egg

Happy New Year to you all! I hope you had the utmost fantastic start into the new decade. My fiancé and I both took it rather easy, redecorated and reorganised our apartment during the day and in the evening of New Years Eve I decided to make us a good old fashioned meat loaf with bacon and egg – joined by smashed potatoes and a good brown sauce.

Due to several friends, family members and followers (instagram) having requested more German on my social media pages, I have decided to give it a try here on the blog, too. Also, I’ll be honest, I somewhat missed writing in German (although I feel I need some more practice!)

So here comes the recipe!
What you need:

– 1kg minced meat
– 4 medium onions
– 10 small / medium eggs
– a little bit of coconut oil
– 6 pieces of brown toast
– 2 tablespoons of olive oil
– 300g thinly cut bacon
– 5 tablespoons medium spicy mustard
– salt & pepper

Step 1
First of all, make sure to soak the toast in a bowl of cold water. Then, pre-heat the oven to 180°C (heat from above and beyond) and boil 6 of the 10 eggs in hot water until they are hard (approximately 7 minutes). Once the eggs are boiled, you can go ahead and peel these.

Step 2
Whilst the eggs are still boiling, you can already start and oil the inside of the baking dish to make it less sticky later on. Then, line the baking dish with the thinly sliced bacon – making sure there are no spots missed.

Step 3
In a large bowl, mix the minced meat, the onions (cut into small cubes), 4 raw eggs, the mustard, the olive oil and the toast (ripped into small pieces and squeezed out) all together with your hands. Make sure to add a good amount of salt and pepper – and, if you like it spicy, feel free to add chilli flakes.

Step 4
Now you can add around ⅔ of the mixture into the baking dish (laid out with bacon), add the six boiled eggs into it carefully, and then finish off by covering these with the rest of the mixture. Make sure the meat mixture is rather tight in the dish, so that you avoid it breaking later on. Now you can place it into the pre-heated oven and bake it for around 75 minutes. Once it is fully baked, give it around 15 minutes to cool down before turning it over and taking out the meat loaf – ready to serve!

Guilt-free desserts

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There is something so sweet about it. Something that warms up your soul and satisfies every cell of your body. Yes, I am talking about chocolate. Recently, I have become obsessed with the taste of chocolate and the feeling of satisfaction it leaves you with. Of course, next to snacking on the unhealthier version from time to time (normal chocolate, or worse, M&Ms), I try reaching for the rather guilt-free and healthy version whenever possible. On Saturday I had a friend over for dinner (salad) and made him this tasty guilt-free chocolate mousse for dessert. He wouldn’t believe me when I told him it was mainly avocado and bananas he was eating right then and there. I’ve shared the recipe before, so I will link it again here for you. The salad was absolutely amazing as well – I paired it with some avocado, egg, chicken, and mango; which really gave it that last fresh kick it needed. Especially now that summer is coming (slowly but surely I hope!) I love mixing in fresh fruit and especially berries into my meals. It’s just so satisfying and refreshing. Tomorrow I will have another friend over for dinner before we head out for some drinks and then come back in (a sleep-over; yay!). I will most likely make that chocolate mousse again because 1) I love it and 2) she is the biggest chocolate lover I have ever met in my life (typical Swiss hehe). So it will be interesting to see whether she enjoys the healthy version or whether she needs the real chocolate one to satisfy her cravings. I am still unsure what to make for dinner as such – and am thinking of going for a salad again – but do you have any ideas? I’ve become quite boring with my food choices lately. :)

Fueling Food

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Oh, the past weeks have been emotional – devastating! It’s when suddenly all seems to pile on top of each other and no matter what you do and how hard you try, some things are just not under your control. I felt helpless and a bit left alone – and by no means was I actually left alone. It’s times like these I am so, so thankful for having my lovely family and best-est friends around me and supporting me no matter what. As the saying goes, its important to value those not only supporting you in times of happiness and fame, but those catching you when you fall, feel deprived and when things are not going as straight as planned.

One thing that I learned, and a lot of thanks goes to my mother here, is to fuel the body especially during those times when the energy is really needed. It goes without saying that food is super important and that we are what we eat – we want to try and do our best everyday. So: stay focused even when you feel your worst! Of course, I am nowhere near perfect nor the healthiest eater. Looking back a few years, I remember stuffing myself with the most unneeded foods ever when in a sad or bad position in life. I have learnt from that and try, as soon as I notice I am not on top of my own game anymore (and that happens to everyone once in a while) to fuel my body with extra vitamins and nutrients. I make sure to eat fruit and vegetables everyday, go rather for a salad or quinoa base with chicken rather than the unhealthy fries. I started working out again at the gym, and in combination with the food I am finally finding my balance again – emotional and as well as in general. That is not to say I’ve found the perfect way to eating healthy my life long, but it sure put me back on track. And let’s not lie, I did steel some fries from my friends plate the other night and do enjoy my one (or two, or three) glass of wine on the weekend – in the end, we only live once.

Now I am sitting in my hotel room in London after having landed only a couple of hours ago. My dinner wasn’t quite as pretty on a plate but very delicious indeed. I got myself a quinoa salad with chicken from around the corner as I didn’t quite feel that I wanted to go outside. Instead I am working on some more emails tonight, trying to catch up on work, and going to bed early. Tomorrow my 2-day conference starts and I can already see myself arriving back in Zurich exhausted Wednesday night – though I am looking forward to these days. Another reason to try an fuel myself a bit better than usual! Other than that my week ahead is not all too spectacular, it’s really about work most of these days. I will try to catch up on my studies again and get into the routine to finally finish off my thesis which is due this summer. Yet, I am definitely looking forward to the weekend – lots of fun activities are planned; including yummy dinners!

*salad with egg, chicken, avocado and a vinegar and oil dressing

Guaca Everywhere

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You might have noticed that I love using avocado whenever I have the possibility. Be it as a substitute for butter, smashed on a piece of toast or simply in form of a good guacamole – you cannot go wrong with avocado. Imagine one would be allergic – is that even possible? I think it would be my nightmare come true. Either way; as you might remember I had a dinner with a few girls at my place a couple of weeks ago (before I started my travels). Speaking of travels – it feels so good being back at home with the loved ones!

For one of the starters I had made these eggs filled with guacamole. Simple, tasty, quick in the making – and super cute! For 8 halves you (obviously) need 4 eggs, round about one medium sized avocado, some salt, pepper, lemon juice, hot paprika pulver and perhaps a little onion. Once you have boiled the eggs and let them cool off, carefully cut them in half and take out the egg yolk. Add the yolk with the mashed avocado, add a little pepper, salt, the juice of half a lemon, and if you like, a small onion (cut into small pieces). Mash up the whole thing and add whatever ingredient you feel is needed to making it taste as good as you can. Carefully fill the egg-white halves and sprinkle a little paprika pulver on top – eh voila; off you go and present it to your guests.

I love making this little treat as a snack on the side or even as a topper for a good green salad. Nevertheless, don’t underestimate the power of an egg-avocado guacamole – it is SO filling. My friends and I snacked on these together with the homemade sweet potatoe and pumpkin/hokkaido chips (recipe here) and were basically full. Going over to the main meal was already a heavy task given we were so full – and we actually never made it to the dessert (which got eaten a day later). I’ll present the two courses to you shortly, too – and will also post a couple more footage from my trip.

Today and tomorrow is mostly office and admin work. There is so much to catch up on and so many emails to go through. Thursday I’ll be leaving to Geneva for a night, enjoying a lovely (business) dinner event and going to some meetings. I love these kinds of dinners – they have them every couple of weeks in different cities – and they are absolutely great for networking within the industry. I may have time to write another post on the train so do stay tuned!

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Cloud Bread Breakfast

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Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.

Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!

What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.

What you need

3 eggs
3 tablespoons of cream cheese (lactose free, if needed)
1 tablespoon of agave syrup (or honey, if you like)
a hint of cinnamon (around ½ – 1 teaspoon)
½ teaspoon baking powder (gluten free, if needed)

What to do

1) Pre-heat the oven to 150°C
2) Separate the egg whites from the yellow and place them in two different bowls
3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well
4) Now whip up the egg-white until stiff
5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together
6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less.
7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color.
8) Once done, you can take them out and let them cool off for a couple of minutes

The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!

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