I had recently written from my short trip to Barcelona. And also from the great tapas restaurant and the spinach salad. In spite of its simplicity, I remember it so much that I had to try it directly. Basically, it only consists of 4 components, but they are all so tasteful and make a great combination! I can not really make quantities, because you just take what you have there and where you feel like it ... For the caramelized hazelnuts, I first roasted a handful of hazelnuts at 200 ° C for about 10 minutes in the oven and She then put directly into a dishcloth and rubbed off the skins. Heat about 2 tbsp sugar in a saucepan with heavy bottom until the sugar has dissolved. Immediately add the hazelnut kernels and caramelise while stirring until golden yellow. Then put on a plate and let cool, if necessary, break apart. I simply washed 2 big hands full of fresh young spinach leaves for 2 persons, tossed them dry and split them into bowls. In that case, I had used a young Spanish goat hard cheese on a piece (Cabra Semicurado) and a total of about 100 g. Works with safety also with feta, ...

Spinach salad with goat cheese and caramelized hazelnuts

I had recently written from my short trip to Barcelona. And also from the great tapas restaurant and the spinach salad.
In spite of its simplicity, I remembered it so much that I had to try it out directly.
Basically, it only consists of 4 components, but they are all so tasteful and make a great combination! I also can not really quantify, because you just take what you have there and where you feel like it ...

For the caramelized hazelnuts I first roasted a handful of hazelnuts at 200 ° C for about 10 minutes in the oven and then put them directly in a dishcloth and rubbed off the skins.
Heat 2 tbsp sugar in a heavy-bottomed casserole until the sugar has dissolved. Immediately add the hazelnut kernels and caramelise while stirring until golden yellow. Then place on a plate and let cool, break apart if necessary.
I've just washed 2 big hands full of fresh young spinach leaves for 2 people, In that case, I had a young Spanish goat hard cheese in one piece ( Cabra Semicurado ) and a total of about 100 g . Works with certainty also with Feta, Manchego or similar. Goat or sheep's cheese . Finely chop the cheese and sprinkle with the hazelnuts over the spinach.
For the vinaigrette, I usually use 1 El Balsamico rosso , in which I use dissolve about 1/2 Tl honey , then 1/2 Tl coarse sea salt . Add pepper and stir with a good olive oil (about 2-3 tablespoons oil ), stirring vigorously.
vinaigrette over the salad and serve immediately.
A really tasty, sweet-salty-spicy-mild combination as a tasty appetizer!

As expected, the summer in our climes was only briefly introduced. But that does not matter, because then at least there is something warm, delicious, the soul and the damp fingers warm - homemade custard! There's nothing as simple as homemade vanilla pudding without Tütenkram and E-numbers. I swear, it is really ratzfatz and it just tastes incredibly delicious. And most of the things you have in ...

Chapata with poolish Whole kitchen in your salty proposal of the month of November invites us to prepare a classic of Italian cuisine, ciabatta. According to Wikipedia, the ciabatta or chapata is a white bread made from very young wheat flour from Italian cuisine. It was invented by Arnaldo Cavallar in the 80s. Since the end of the 1990s it has b...

Comfy spot for American breakfast & lunch fare in a quaint diner setting with Coca-Cola memorabilia....

There are just days when I do not really feel like being in the kitchen forever. Either I really have to get up to study or I want to sit outside in the sun and read a book. Or I'm out all day. Sometimes it just has to go fast and I still want to eat something warm. Since I'm not a big pasta fan, noodles usually fall away and I tend to grab something like the quick tomato quiche. Today on offer: q...