Sensual Delights: Multicolored Coleslaw

10 February 2008

Multicolored Coleslaw

We have been shopping today and I remembered the recipe from Jamie's latest book (Jamie at home) for coleslaw. Luckily, I could get lots of crunchy veggies for and gave it my own twist. Unfortunately, I don't have a food processor yet, so it was pure manual labor (took me probably 1 hour) but it was absolutly worse it.

Here my version of it (and you can at least feed 4 people with it): 1/2 small red cabbage, 1/2 small cabbage, 1 fennel bulb, 1 red onion, 1 shallot, 1 parsnip, 3 carrots, 250 g yoghurt, 2 tablespoon mayonnaise, 1 tablespoon honeymustard, fresh chives, parsley, mint, fresh black pepper, salt

I loved how the mint and fennel works in it, amazing.

Cut (or process) everything in julienne slices, mix it together and you are done. We made same oven-baked potato wedges to go with it, that we spiced with some mustard seeds, chili, pepper, salt etc.

Yummi - I will buy a food processor next weekend - you bet!

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Noch mehr Kuchen

Mohn-Kirsch-Marmorkuchen

1 Glas Sauerkirschen (Abtropfgewicht 370 g)

1 Apfel

1 El Zitronensaft

4 Eier

150 g Zucker

1 P Vanillin-Zucker

175 g zerlassene, abgekühlte Butter

350 g Mehl

150 ml Milch

30 g Mohnsamen

1 P. Backpulver

2 El Puderzucker

1. Kirschen in einem Sieb gut abtropfen lassen, evtl. mit Küchenpapier trocken tupfen.

2. Apfel schälen, entkernen und grob raspeln, mit Zitronensaft beträufeln.

3. Eier mit Zucker und Vanillin-Zucker schaumig schlagen.

4. Butter langsam unterrühren, kräftig weiter schlagen.

5. Langsam Mehl unterrühren und Milch hinzugeben.

6. Teigmenge halbieren, unter die eine Häfte den Apfel mischen.

7. Die zweite Häflte mit Mohn mischen.

8. Apfelteig in eine gefettete Form (Rohrboden 24cm) geben und Mohnteig darauf schichten.

9. Kirschen vorsichtig in den Mohnteig plumpsen lassen.

10. Bei 180°C ca. 1 h backen

11. Nach dem erkalten mit Puderzucker bestäuben.

Limonaden-Kuchen (Saftkuchen m. Kirschen)

1 Tasse = 150 ml

1 Glas Sauerkirschen (185 g Abtropfgewicht)

4 Eier

2 Tassen Zucker (= 300 g)

1 Tasse Speiseöl (= 150 ml)

3 Tassen Weizenmehl (= 300 g)

geriebene Zitronenschale

1 Tasse Rote Limonade (= 150 ml)

1/2 P. Backpulver

Puderzucker

1. Sauerkirschen gut abtropfen lassen.

2. Eier mit Zucker schaumig schlagen.

3. Öl langsam hinzufügen, weiter rühren.

4. Mehl langsam untermischen.

5. Zitronenschale und rote Limonade unterrühren und Backpulver hinzufügen.

6. In eine Kastenform füllen.

7. Bei 180 °C ca. 1 h backen

8. Kuchen abkühlen lassen und mit Puderzucker bestäuben.

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