Little Ginger Cakes with Caramelsauce

Until now, my year was a little bit of unhealthy. I was ill a long time and couldn`t go to the sports, what annoyed me a lot. The weather here in Germany was a catastrophy - the winter didn`t want to leave at all, and everybody`s mood sank to the ground.
In wintertime, I always eat more, and in combination with "no sports" and "ill", this is not a good idea, even if the food was mostly healthy.
But there was also Easter and some birthdays, and I got used to too much sweets.
A week ago (I am finally healthy, yey!) I felt, my body doesn`t like all that anymore.
I remembered a good advice of a cook (could be Jamie Oliver) who said: Eat sweets ONLY when you made them with your own hands!
After a week without any sweet, I wanted to allow myself something, so I decided to bake some little cakes with ginger, because I knew: this recipe isn`t that sweet.

After this one week without "supermarket"sweets, I already taste the "sweetness-factor" differently. The supermarket sweets seem too sweet. So these cakes are superbe, if you search for something not that heavy.
You can surely leave out the caramel sauce, but this one is not that sweet, too!

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Little Ginger Cakes with Caramelsauce

(9 flat muffins)

Cakes:
> 2 Tbsp chopped candied ginger
> 1 tsp ginger, grounded

> 90 grams butter, soft
> 2 tsp fine grated orangepeel
> 60 g brown sugar, soft (Muscovado is the best choice)
> 75 grams creamy honey
> 2 eggs
>100 ml milk
> 150 grams flour
> 1 tsp baking powder

Caramel Sauce:
> 125 ml cream
> 75 grams brown sugar

Preparation:
> Preheat oven to 180°C / 350°F
> Prepare muffin tin or something with a similar size: grease and sprinkle with flour
> Mix chopped candied ginger with a bit of the flour and stir, until the pieces do not stick together anymore.
> Combine butter, sugar, orangepeel and honey with a handmixer until smooth & creamy
> Add eggs and mix, too.
> Fold in well the flour, baking powder and ginger (candied and grounded) with a spoon
> Add slowly milk while mixing.

> Fill muffin tin with dough.
> put into oven for about 12 minutes - FINITO!

> For the sauce, combine cream and sugar and heat it softly until the sugar dissolves. Then increase heat and let cook for 6-8 more minutes. Let cool down a little bit and spread over the cakes.

If you want, sprinkle with sesamseeds or some nuts.

Coalfish India

We always try to establish some kind of "fish-day" - in many german parts, friday is the traditional one.
the "older" people still hold this tradition up. But the younger ones don`t. Well, Timo and me, we do not manage it, too. I am living in a harbour city but eat too less fish. I want to change that!

I made this one, because I found this package of green rice I bought in a wonderful store in Tübingen, South of Germany. I was just curious about. I mean, it has a beautiful vibrant color! Very special!
But: choose normal rice for that.There was no preparing advice on the package, so I cooked it like normal rice. It was really clingy after that. Still tasted okay, but not what I wanted.

Fish fits wonderful to rice, and I have this great korma paste recipe from Jamie Oliver.
(>> http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes)
I make always more and freeze it. So I had a great dish to prepare quickly after work.

So, if you want to have some light fish with oriental spices, try this!


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Coalfisch Karma Korma

serves 2

Ingredients
> 2 x 180-200 grams coalfish filet (with or without skin)
> 1 TBSP korma paste (I do it myself, the recipe is from
> 2 green onions
> Olive oil
> 100 ml coconut milk
> some parsley or coriander leaves to sprinkle
> a little bit of chili
> 1 lemon, bio
> basmati rice for 2 (~150 grams dry rice)

Preparation:
First, prepare the rice:
>> Wash the rice in a sieve until the water coming out is clear (if it doesn`t , the rice gets clingy).
>> Heat some water in a pot, add a bit of salt and put rice into boiling water. If the rice is starting to "dance", let it cook for 5 minutes, then strain it.
>> Put water into pot again, a few centimeters high. Let boil and reduce heat until it simmers.
>> Put the sieve with the rice above and cover with aluminium foil. Then let it simmer for about 10 minutes.

Prepare the fish:
>> Heat big pan at medium heat.
>> Cover one side of the coalfish (if it has skin: on the fleshside) with half of the korma paste
>> Add a bit oil to the hot pan and put fish with the korma side down into it.
>> When it gets a bit of color after 4-5 minutes, turn and let fry for 5 more minutes.
>> Heat pan more and add green onions, the other half of the korma paste, coconut milk and chili.
>> Let cook a few minutes until the fish begins to fall apart.
>> If necessary, add lemonjuice to the sauce.

>> Put rice on plates, add fish and douse with sauce. Sprinkle with some green onions & parsley/coriander.
Serve with lemon pieces.