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Buckwheat Pancakes with Ham, Cheese and Egg

Inspired by the French “crêpe complete” these easy to make buckwheat pancakes are loaded up with Comté cheese, ham and a fried egg making them perfect for a weekend brunch. They are made with a mix of regular and buckwheat flour, milk, buttermilk and eggs. The perfect combination for savoury toppings.

What is the difference between pancakes, crêpes and galettes?

Normally in France the crêpes are the sweet pancakes filled with Nutella or something sweet and served as a dessert. Savoury pancakes on the other hand are filled with cheese and ham and pretty much anything, and are called galettes. Galettes are usually made with buckwheat flour, whereas crepes with regular flour. Both are very thin, like British (English) pancakes and larger than the American version. And what differs them from fluffy American pancakes (also called flapjacks) is that there is no leavening agent (like baking powder or baking soda) used. So essentially these are pancakes, served like a French galette.

Pfannkuchen auf den ELAX LeMax

Putting LeMax to the test

If you are a regular reader, then you may have already seen my other recipes using the LeMax electric tabletop ceramic grill (check out my YouTube channel to see the videos!). Its large surface gives you the flexibility to cook so many different types of dishes. More than imaginable. So this was an opportunity to put its breakfast and brunch making abilities to the test. American silver dollar pancakes are cinch as you can cook many at time, but you can also prepare thin English or French style pancakes as well!

Buchweizen Pfannkuchen mit Schinken, Käse und Spiegelei von ELAG LeMax Tischgrill

Buchweizen Pfannkuchen mit Schinken, Käse und Spiegelei von ELAG LeMax Tischgrill

Buckwheat Pancakes with Ham, Cheese and Egg with the ELAG LeMax grill

Cooking buckwheat pancakes with LeMax: the basics

Thin French-style pancakes are the ideal thing to cook on the LeMax ceramic grill, as it has a large smooth surface which allows you to space to cook large and small pancakes alike. The most important thing for the perfect pancake is to have the surface fully heated. Then lightly grease the surface, then, working quickly, drizzle the batter in a circle and with the underside of a large spoon, quickly spread the batter in a circle towards the outside, until it reaches 16-17 cm in diameter. This is the perfect size for pancakes with filling, otherwise 14-15 cm is perfectly fine.

When the pancake is ready to be flipped, it will start to pull up along the edges and some pockets of air will start to develop in the middle. Flip the pancake, with large spatula (two is better for larger crepes). Cook the second side till golden. It’s that easy and no harder than making small American-style flapjacks!

Buckwheat Pancakes with Ham, Cheese and Egg
Filling ideas for savoury pancakes

The beauty of a making savoury pancakes is that you can fill them with a number of tasty combinations. The traditional bretonne galette is it is filled with ham, cheese and gruyere cheese, but there are a number of tasty options. Some ideas:

  • Baby spinach and feta
  • Smoked salmon, creme fraiche, squeeze of lemon
  • A couple thin slices of pear and blue cheese
  • Sautéed mushrooms and onions, plus a dollop of creme fraiche
  • A mix of types of cheese
  • Fried potatoes, ham and cheese
  • Or simply top with a handful mesclun greens and a drizzle of balsamic creme

Buchweizen Pfannkuchen mit Schinken, Käse und Spiegelei von ELAG LeMax Tischgrill
5 from 1 vote
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Buckwheat Crêpes with Ham, Cheese and Egg

A simple and delicious recipe for savory buckwheat pancakes (inspired by traditional French galette). Filled with ham and cheese and topped with a fried egg, you can't go wrong!
Course Breakfast
Category French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 pancakes
Calories 212 kcal
Autor Elle

Ingredients

For the pancake batter:

  • 2 tablespoons butter plus more for greasing the cooking surface (30 g)
  • 65 g buckwheat flour
  • 60 g flour
  • ½ teaspoon sea salt
  • 250 ml organic milk (reduced-fat)
  • 180 ml organic buttermilk
  • 3 large eggs

For the filling:

  • sliced ham (I like smoked ham or “Landschinken”)
  • 80 g Comté cheese grated (or other hard cheese such as Gruyere)
  • 1 egg per galette

Method

For the pancake batter:

  1. Melt two tablespoons butter and set aside to cool slightly.
  2. In a mixing bowl, whisk together the flours, salt, milk, buttermilk, butter, and eggs until very smooth and no clumps (otherwise use a handheld mixer or blender). Let the batter sit for at least 1 hour at room temperature.

    Important: the batter needs to rest for at least an hour, so that the starches can absorb some of the liquid, so plan accordingly or make the batter and refrigerate it overnight and let it sit at room temperature for at least 30 minutes before preparing the pancakes.

For the galettes:

  1. Preheat the oven to 300°F / 150°C. This is where you'll keep the pancakes warm while you make the others.

  2. Preheat a table grill (or a large, non-stick skillet) to medium-high heat (setting 8 on the LeMax grill) for 5 minutes. To test if it's hot enough, throw a few drops of cold water on the hot surface. The drops should sizzle immediately.
  3. Coat the surface with a small dab of butter (1 teaspoon or so) and use a folded paper towel to wipe away any excess.
  4. In a circular motion, pour 1/4 -1/3 cup (60-80 ml) of the batter onto the hot surface and use the back of a spoon to spread the batter out into an even layer (16-17 cm in diameter). Cook until the edges start to pull away from the pan and the centre starts to “bubble” away from the surface, about 2 minutes. (see video)

  5. Using one or two spatulas, carefully flip and cook the other side until golden brown, about 1 minute. While is is cooking, top the centre of the thin pancake with slices of ham and a small handful of grated cheese. When the other side of the crepe is golden too, fold in the sides and the ends. Transfer to a baking sheet and keep it in the oven to keep warm while you make the others.
  6. If the grill surface starts to get too dry, add another dab of butter.
  7. Continue preparing the rest of the galettes. Once they are done, grease the surface of the grill once again and fry eggs, sunny-side up, until white is no longer translucent and edges have crisped. (3-5 minutes, depending on how you like them).
  8. Top each galettes with a fried egg, serve and enjoy!

Notes

  • If you prefer to serve pancake on their own, topped with fruit or a sprinkle of sugar, you can also prepare them all in one go. Lay each crepe on a large plate and repeat until you’ve gone through all of the batter (stacking the crepes on the plate).
  • I like to do 4 galettes for adults and the rest of the batter as traditional pancakes for kids to enjoy.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

 

Many thanks to ELAG Products GmbH for sponsoring this Buckwheat Pancakes with Ham, Cheese and Egg recipe.

Cappuccino Shortbread with Dark Chocolate

It just isn’t Christmas without Cappuccino Shortbread. That’s what my family would say. These delicious cookies make an appearance every year without fail. Okay, shortbread, what’s not to love? Add a little coffee flavor and chocolate…yum!

This Canadian favorite was originally invented by a fellow Vancouverite, a caterer named Jane Bailey. It was brought to fame by former food editor for the Vancouver Sun who then republished it in the newspapers cookbook. And in my family, this has been has been baked ritually every year around Christmas time for decades. One that get passed along again and again.

The original recipe is pretty simple. Butter, sugar, flour, cornstarch, vanilla and finely ground instant coffee. My version uses caffeine free instant barley coffee, natural beet sugar and arrowroot powder (my go-to starch of choice). I also choose to chill the dough prior to forming it into cookies, as this reduces some of the spread. If your butter gets too soft, or you beat it with the sugar too long, you’ll experience a little extra spread. But happily no sacrifice on flavor!

„Cappuccino“ Shortbread with dark chocolate

Vacation in Canada

So even if I won’t make it back to my home country for Christmas this year, I can enjoy something that reminds me of them. And well, unless you are headed to the mountains for a little snow and skiing, I think summer is when you want to enjoy all that Canada has to offer. Nature galore!! So if you are interested in planning a vacation to Canada in the new year, here is great source for more information:


You’ll need an Electronic Travel Authorization (ETA) which as of March 15th 2016 is required for EU foreign nationals (as well as a number of other countries) prior to travelling to Canada. Definitely information we all need prior to planning a trip! Especially when planning one without the help of a travel agent. Good thing is that it’s tied your passport and valid for 5 years (unless of course your passport expires beforehand). A big thank you to VisumAntrag.de for enlightening me on this. On their website you will also find information on other country travel requirements. Something that makes planning ahead a lot easier without the risk of an expected surprise as you are about to take off!

Happy planning and I hope you enjoy these cookies!

Looking for other family cookie recipes?

Then try …

„Cappuccino“ Shortbread Kekse mit dunkler Schokolade Rezept
5 from 1 vote
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Cappuccino Shortbread with Dark Chocolate

A family favorite Canadian recipe for chocolate dipped cappuccino shortbread. Simple and delicious!
Course Cookies
Category Baking
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 85 kcal
Autor Elle

Ingredients

  • 1 cup butter, at room temperature
  • 1/2 cup fine sugar, I use beet sugar
  • 1/8 teaspoon vanilla powder
  • 4 teaspoons barley coffee (or instant coffee, finely ground)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup arrowroot powder (or other starch of choice)
  • 150 g dark chocolate, melted

Method

  1. In a large bowl, cream the butter and sugar together (max. 1 minute). Beat in instant coffee and vanilla.
  2. In a second bowl, sift together the flour and arrowroot powder. Add it to the butter mixture and mix together using your hands. Continue kneading it together until it forms a dough. (the mixture is quite dry at first and takes a few minutes to knead into a ball).
  3. Mould the dough into a ball, cover with plastic wrap and refrigerate for 1 hour (or overnight).
  4. Preheat the oven to 325°F / 165°C and line a baking sheet with parchment paper.
  5. Mould the dough into the shape of coffee beans, using 2 teaspoons dough for each cookie.
  6. Using the back of a knife, press a slight indent, lengthwise, across the top of each cookie (not too deep, otherwise the cookies will spread too much).
  7. Transfer the cookies to the prepared baking sheet and bake in the preheated oven for 15 minutes. Remove and slide the parchment paper onto wire racks to cool the cookies.
  8. Meanwhile, melt the chocolate in a double boiler. Dip one end of the cookies in the chocolate. Place on plates lined with parchment paper and refrigerate.
  9. Once chocolate has hardened, serve and enjoy!

Notes

  • Be sure not to cream the butter too long as this will fill it with air bubbles which can result in the shortbread spreading too much while baking. It should be smooth, rather than fluffy.
  • I bake the cookies one batch at a time in the middle of the oven as this produces best results. Otherwise, it is important to rotate and switch places of the baking sheets to ensure two sheets of cookies bake evenly.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

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Many thanks to Digital Visa Systems B.V. for sponsoring this Cappuccino Shortbread recipe.

Grilled Ling Fish & Cabbage with a Buttermilk-Dill-Sauce

This grilled ling fish recipe has to be one of the easiest and quickest ways to prepare a delicious tasting meal in less than 30 minutes. Ling fillets are grilled to perfection on a glass-ceramic grill in mere minutes, along with wedges of winter cabbage and sweet vine-ripened cherry tomatoes. Together the fish and cabbage are topped with my absolute favorite sauce for fish — a buttermilk, Dijon mustard, dill sauce. And it is spectacular. Trust me!

What does ling fish taste like?

If you aren’t already familiar with ling fish, well, I can tell you this is the fish to try, even if you aren’t a big fan of fish. Let’s just call it “chicken of the sea”. Ling’s flesh is firm, tender and moist, with large flakes and it has a mild, pure flavor. It’s neutral flavor is similar to cod, and the flesh firm and flaky like that of lobster. Because of this, it is one I like to make for kids, plus it is nearly boneless and holds it shape well, making to great for pan frying, steaming or grilling.

LeMax Grilled Ling Fillet & Cabbage with a Buttermilk-Dill-Sauce
Grilling ling fillet with LeMax

This was the perfect fish to put to the test with my LeMax glass-ceramic grill. Using a glass grill means you don’t need a lot of fat, which with pan fried fish is often the case. The surface is practically non-stick which means very little fat is needed when cooking. And if you are preparing a fatty fish, like salmon, you could actually do without! For this recipe, I simply brushed both sides of the fish lightly with olive oil, seasoned them with salt and pepper and then added them to the LeMax grill which was also only lightly brushed with cooking oil.

LeMax Tischgrill mit Fisch, Kohl und Tomaten

Grilled Ling Fillet & Cabbage with a Buttermilk-Dill-Sauce (LeMax Tischgrill Rezept)
Benefits of using a glass-ceramic grill

The benefit of using the LeMax for grilling fish isn’t only the reduction of fat, but its large surface allows you to prepare a complete meal in one go. Whether you want to prepare a meal for two or four. It’s easy to grill 4 fish fillets as well as vegetable sides on it’s spacious surface. What’s great is, that the sides of the grill can be used to keep the vegetables warm as you prepare the rest of the meal. Meaning, you could grill the cabbage first, move to to the sides to keep warm while you cook 4 or 6 fish fillets.

Or, if you are cooking for a crowd, you can easily prepare the side dishes in the oven or on the stove and use the LeMax grill to prepare enough fish fillets to feed the whole crowd in one go! It only takes 3-4 minutes per side and tastes like a restaurant quality masterpiece!

Gegrillter Lengfisch & Kohl mit Buttermilch-Senf-Dill-Soße mit LeMax Grillplatte
Grills aren’t just for fish or meat, try grilling cabbage too!

Ever try grilled cabbage? Well it’s time you did! Grilled cabbage tastes great on its own or as a side dish. You can grill it in wedges or as “steaks”, and enjoy it warm or at room temperature.

  • A small cabbage works best here: it makes the right sized wedges serving as a side.
  • Slice the wedges so the root stays intact. This is important! You’ll want the cabbage to stay together on the grill, so don’t cut off the root. Grill until tender and lightly charred, about 6 minutes per side.

Gegrillter Lengfisch & Kohl mit Buttermilch-Senf-Dill-Soße
5 from 1 vote
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Grilled Ling Fish & Cabbage with a Buttermilk-Dill-Sauce

Ling filet together with grilled cabbage and and buttermilk-dill-sauce is a delicious meal that only takes minutes to prepare.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 552 kcal
Autor Elle

Ingredients

For the fish and vegetables:

  • 1 small green cabbage
  • 2 ling fish fillets (à 200 g) (or other firm white fish fillet)
  • 200 g vine cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • sea salt and fresh ground pepper, to taste
  • heat resistant oil, for the grill

For the buttermilk dressing:

  • 100 ml organic buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unseasoned rice wine vinegar (Japanese)
  • 4 tablespoons extra-virgin olive oil
  • 1/2 small bunch fresh dill, chopped (3 tablespoons)

Method

  1. Remove the fish from the refrigerator at let come to room temperature for 15 minutes (up to 30 minutes). This helps ensure even cooking. Brush each side of fish fillets lightly with oil and season with salt and pepper. Set aside.
  2. Meanwhile, remove any loose, tough outer leaves from the cabbage, and cut into 8 evenly sized wedges, leaving the stem in tact. Do not remove the stalk or inner core. Lightly brush the wedges with oil and season with salt and pepper.
  3. To prepare the dressing, in a small bowl or serving carafe, add the buttermilk, mustard, vinegar, oil and dill and whisk together until well combined. Set aside.
  4. Preheat a table grill (or a large, non-stick skillet) to medium-high heat (setting 10 on the LeMax grill. Once hot, reduce heat to setting 9). Brush the grill lightly with heat resistant oil.
  5. Place the cabbage wedges on the grill and grill until the edges of each layer are lightly browned and the cabbage is beginning to soften, about 6 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (I prefer mine fairly crisp still, cook longer if you may prefer it more well-done.)
  6. After flipping the cabbage to cook the other side, place the fish fillets and the cherry tomatoes on the grill. Cook the fish for 3 minutes per side, until easily flakes with a fork.(cooking time will depend on the thickness of the fillets).
  7. Transfer the fish, cabbage wedges and cherry tomatoes to serving plates. Drizzle the dressing over the fish and the wedges and serve immediately. Enjoy!

Notes

  • Depending on how soft you like your cabbage, you could cook both longer. If you like the tomatoes very soft, then add then shortly after placing the cabbage on the grill. Once they have reached the desired softness, then can be moved to the outer edges of the LeMax grill to be kept warm.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Grilled Ling Fillet & Cabbage with a Buttermilk-Dill-Sauce recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

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Many thanks to ELAG Products GmbH for sponsoring this Grilled Steak Salad with Balsamic Glaze recipe.

Celery-Root Potato Latkes with Herbs

Whether its celery-root potatoes latkes, zucchini puffers, or potato pancakes, they are all one of those delicious dishes that just don’t get enough love. They are simple to make, super delicious and so very satisfying. Something we should enjoy more often! And let’s just say, they have a lot more to offer than Sunday pancakes — they are packed with goodness too!

This version of latkes (or puffers for that matter) are made with herbaceous celery root, a little potato (for its umami qualities), fresh herbs and aromatics like garlic and onion. Chickpea flour is my choice, firstly because I love its flavor and secondly it gluten-free, which means its a friendly choice for anyone who needs to avoid gluten. Crispy on the outside and hearty and soft within, these delicious golden “pancakes” can be served with a dollop of apple sauce or crème fraîche for a deliciously light meal. They’re also kid-friendly, and ideal for snacking, breakfast (or brunch) and beyond!

Celery-Root Potato Latkes with Herbs

Testing the LeMax® electric grill for the perfect celery-root potato latkes

This latkes recipe was the perfect chance for me to once again test out my ELAG LeMax tabletop grill. You might already be familiar with this indoor (and outdoor) glass-ceramic grill since it’s been at home in my kitchen for a few years now. Maybe you remember when I first introduced it with Grilled Eggplant, Tomato, Halloumi and Bulgur Salad or when we made Grill-Pizza with the kids. It’s the perfect thing to put to use when you need a large cooking surface, want to skip using the oven or simply want to save some time.

Rösti / Latke recipe with ELAG LeMax tabletop grill

Rösti Rezept kochen mit ELAG Lemax Tischgrill

Putting the LeMax grill surface to use

What I particularly love about using a tabletop grill for this type of recipe is that it makes it so easy to cook a full batch of latkes in one go. And if I want to double up the recipe, that’s easy too — only two rounds instead of multiple ones or having to use more than one frying pan (whilst keeping the previous rounds warm in the oven). Cook. Serve. Enjoy. And with the glass-ceramic surface you barely need any oil. Yes, less fat! You only need to brush the surface with enough to coat it and you are ready to go. You can expect even heating, with no sticking in “hot spots” — an absolutely perfect gentle, low fat cooking.

Rösti / Latke recipe with ELAG LeMax tabletop grill

Tips for cleaning the LeMax glass ceramic tabletop grill

Keeping your LeMax as good as new is easy. While the surface is still warm, use a scraper or spatula to remove any excess food debris. Then once the surface is cool, apply a little glass-ceramic stovetop cleaning solution or a scouring liquid. Using a standard kitchen sponge, with the coarse side, scrub the surface to remove any cooking residue. The surface is scratch resistant, so it’s fine to apply pressure when cleaning. Just be careful not to use the scratchy side of the sponge on the aluminum, as it will scratch. After you have cleaning away or grease or residue, wipe with surface lean with a kitchen cloth, and finally with a kitchen towel or paper towel. Good as new!

And if you are still wondering what the LeMax experience is like, then give it a try. It can be used for anything from grilling, frying, baking and anything in between. Whether it’s pancakes, pizza, steaks or vegetables. Produced in Germany, it really can bring your cooking experience to the next level! Check out my video to see for yourself!

Sellerie-Kartoffel-Rösti mit Kräutern
5 from 1 vote
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Celery-Root Potato Latkes

Easy to make, these potato latkes with celery root are a delicious addition to any breakfast or brunch table. Packed with goodness and on the table in no time at all.
Course Side Dish
Category German
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 9 Latkes
Calories 58 kcal
Autor Elle

Ingredients

  • 250 g peeled celery root
  • 100 g peeled potato
  • 1 small yellow onion
  • 1 large garlic clove, minced
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped dill
  • 2 large eggs, lightly beaten
  • 3 tablespoons chickpea flour (or other flour type)
  • Sea salt and pepper, to taste
  • high-heat cooking oil for brushing the grill surface

To serve:

  • Crème fraîche or apple sauce

Method

  1. Using the large holes of a box grater or shredding disk of a food processor, grate the celery root, potato, and onion. Transfer the shredded vegetables to a clean tea towel (or cheese cloth) and twist tightly to wring out the liquid as possible (this step yields the crispiest latkes). Transfer the grated vegetables to a medium bowl.
  2. Add the garlic, herbs, flour and a generous pinch of salt and pepper to the bowl. Mix well to combine. Add the eggs and mix again until well incorporated.

  3. Form the celery-potato mixture into balls and set aside on a cutting board.
  4. Heat the table grill (or a large, non-stick skillet) to medium-high heat (setting 9 on the LeMax grill). Brush the grill with oil.

  5. Place the celery-root potato latkes on the preheated grill and with a spatula press them down to flatten them. Reduce the heat slightly (setting 8 on the LeMax grill) cook until golden and crisp, about 4-5 minutes per side.

  6. Serve hot with crème fraîche or applesauce (or both!). Enjoy!

Notes

  • These celery-root potato latkes are great served for breakfast with smoked salmon, a fried egg or for a light lunch with a simple salad (like red cabbage and arugula with a drizzle of olive oil and freshly squeezed lemon juice).

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

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Many thanks to ELAG Products GmbH for sponsoring this Celery-Root Potato Latkes with Herbs recipe.

Whole Fish from the Grill — Grilled Sea Bream

Whole Fish from the Grill — Grilled Sea Bream

Preparing a whole grilled fish may sound intimidating but with a little know-how it’s actually very easy. Whole seam bream is a fantastic choice for the simplest of grilling preparations – all you need is olive oil, salt, and pepper. The taste is so simple and pure that you can serve it just as it is.

But why slap a whole fish on the grill? Because it simply tastes better. Cooking a whole fish with the bones, skin and all keeps the fish moist and seals in the flavor, plus the direct heat does wonders for the skin, crisping it up, making it also something of a delicacy to be savoured.

And you don’t need a BBQ or a grill basket to grill a whole fish right on your stovetop! With this recipe, I’ll show you just how easy it is to prepare a whole fish using a grill plate. And don’t forget to check out the video too!

Whole Fish from the Grill — Grilled Sea Bream

Grilling indoors made easy with ELAG

You may have already seen my video on how to grill the perfect steak on your stove top using a grill plate. Well, actually, whole fish isn’t that much different. I have been testing my new ELAG 4-zone induction stovetop along with the ELAG grill plate and am discovering more and more methods for cooking things that I thought were only reserved for outdoor grilling…or the oven. And fish was no exception, so let me share with you my experience and tips for making the best ever grilled sea bream.

Whole Fish from the Grill — Grilled Sea Bream on induction stovetop with grill plate
A cast iron grill plate gives great results

First of all you want steady controlled heat, which is why cast iron is the way to go. And when it comes to stovetops, my new induction stovetop offers the perfect distribution of heat since it has square cooking areas, which can also be fused together for an even larger cooking zone. This opens up so many more possibilities: square, rectangular, odd-sized and oversized pans can finally be put to proper use. And when you are grilling fish on your stove, rectangular is the way to go! The fish can lie flat and cook evenly, just as it would on a barbecue.

Grilled Sea Bream on induction stovetop with grill plate

Whole Fish from the Grill — important tips

First of all, a question in most everyone’s mind is how do you stop the fish from sticking to the grill if you aren’t using foil or a grill basket. Well, the answer is actually easy. Here are some more tips:

  • Make sure you brush the grill plate with a little oil
    Use the freshest fish possible
  • Lightly rub the skin of the fish with oil before seasoning it
  • Move the fish as little as possible and only flip once
  • The most important thing if you want to cook a whole fish from the grill is to let the fish cook undisturbed until the skin crisps up. And this makes the most amazing crisp skin that can be eaten as well. Arguably the best part!

Sea bream flavor

If you are a fan of sea bass, you should be a fan of the sea bream as well. It has a very wonderfully delicate, clean and fresh flavor, and satisfyingly meaty texture that can handle a variety of different cooking methods. But arguably, my favorite is on the grill!

How to buy fresh fish

When buying sea bream, it should have clear eyes, a firm, shiny and even colored flesh and most definitely, smell like the ocean and not at all fishy. Your fish monger will be able to remove the fins, descale and gut your fish for you. If they don’t offer, just ask them to do this for you.

What to serve with fresh fish

Some of my favorite things to serve with this grilled whole fish include:

  • Naturally, a nice salad, tossed in my go-to French dressing.
  • Or some sort of steamed or oven-roasted vegetables or a mix of both
  • Perhaps some good crusty bread
  • And of course a nice crisp glass of dry white wine
Ganzer Fisch vom Grill — Gegrillte Dorade
5 from 1 vote
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Whole Fish from the Grill — Grilled Sea Bream

How to grill whole fish? It's easier than you think and tastier than imaginable. And can be done indoors, on your stovetop in a few easy steps. Serves 1-2 persons, depending on side dishes and appetite.

Course Fish
Category Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 131 kcal
Autor Elle

Ingredients

  • 1 whole sea bream (500 g), scaled and gutted
  • Olive oil, for drizzling
  • Salt and freshly ground pepper
  • 1 teaspoon butter
  • A couple fresh flat-leaf parsley sprigs
  • A couple fresh tarragon sprigs
  • Lemon slices

Method

  1. Remove the fish from the fridge about 10–15 minutes before cooking. Rinse and pat the fish dry with a paper towel.
  2. Preheat your grill plate (or grill pan) to medium-high heat and lightly brush with high-heat cooking oil. It is hot enough, when it starts to lightly smoke.

  3. Meanwhile, with a sharp knife, lightly score the fish two or three times on each side by making diagonal cuts just into the flesh. Drizzle both sides of the fish with olive oil and season with salt and pepper. Tuck the parsley and tarragon sprigs in cavity of the fish, along with the butter and 2 slices of lemon.

  4. Place the fish on the grill plate and cook until seared a deep golden brown on the bottom, about 5 minutes. Important: resist the urge to move the fish as it cooks until the skin has browned and crisped otherwise it will stick!
  5. Rotate the fish 90 degrees to create cross-hatch grill marks. Continue to cook for 3-4 more minutes, until the skin is thoroughly browned.

  6. Gently flip the fish to cook on the other side. Cook for 5 minutes, until it easily releases from the grill. Rotate the fish 90 degrees to create cross-hatch grill marks and cook 3-4 minutes until skin is thoroughly browned.

  7. To check doneness, you can look in the belly of the fish near the spine. If the flesh is cooked and the juices are bubbling, the fish is done. If the fish is still pink, then reduce the heat of the grill and cook another 2-3 minutes. (alternatively, you can check doneness if it flakes at the thickest part when probed).
  8. Transfer the fish to a serving plate. Remove from the grill and serve with the potatoes and steamed vegetables for a wonderfully tasty and healthy dinner. Enjoy!

Notes

  • Feel free to use your favorite mix of herbs for this recipe. And if you like garlic, go ahead and add some slices too!
  • Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Carefully turn fish and cook for another 7 to 8 minutes.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Whole Fish from the Grill — Grilled Sea Bream recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

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Grilled Steak Salad with Balsamic Glaze

Gegrilltes Steak mit Salat und Balsamico-Glasur

Seasoned strips of grilled steak elevate a simple salad to entree salad status. Romaine leaves are tossed in a Dijon-balsamic dressing, along with grapes, cherry tomatoes and avocado. Then comes a layer of sliced steak, topped with a shallot-balsamic glaze and lastly, crumbled blue cheese. A fully loaded salad. And a delicious one — that’s easy enough to make any night of the week. With simple seasonings and a brief sear on a stovetop grill plate, dinner is ready in under 30 minutes!

Steak isn’t something I often make, so I can tell you that I had one happy teenager as I worked to find the best method for cooking a perfectly tender, juicy steak. And the bonus, it was a great way to get kids to eat salad — naturally without the blue cheese. So let me share with you my experience testing the ELAG induction cooktop and tips for grilling steak indoors.

Gegrilltes Steak mit Salat und Balsamico-Glasur

Grilled steak is quick and easy to prepare

There are no special techniques or pieces of cooking equipment, no long waiting periods or arduous prep steps. All you need is a cast iron grill plate or grill pan, a steak, sea salt, pepper, and oil.

Steak Grillen mit ELAG Induktionkochfeld und Grillplate
A cast iron is the way to go

A cast iron grill plate making grilling indoors a cinch. And although my new new induction stovetop has the ability to create large zones for cooking, you don’t have to put the whole grill plate to use to enjoy its benefits. And of course, what better way to do this than to grill steak — the very thing that is synonymous with grilling.

Once heated up to temperature, you can sear meat quickly to lock in flavour and moisture while also giving it those iconic griddle marks. Plus the more you use your cast iron grill plate or grill pan, the better its natural patina will become to help enhance its searing capabilities. This also means you don’t need to rely on a lot of fat either.

Tips for grilling the best steak indoors

First of all, it’s important to let the steaks sit at room temperature for 30 minutes (max 1 hour), before grilling them to ensure even cooking.

Preheat the grill plate

The key to a delicious, juicy steak is heat. And since those signature sear marks come from a sizzling hot pan, the ELAG grill plate is the way to go. With my induction stove top, the entire grill surface is evenly heated, in one big square, (or rectangle if you use the decide to combine the zones) which makes it easy to grill two steaks simultaneously, ensuring even cooking.

The heavy surface of the grill area gets extremely hot, making it perfect for grilling steak indoors. You’ll want to preheat your pan over medium-high heat for at least 5 minutes. You’ll know it’s hot enough when it starts to smoke. Now you’re ready to sear!

Seasoning

When making steak, you want to make sure it’s well-seasoned. Salt and pepper are all you need here. I use coarse sea salt, as it’s meant to season the steak and not draw out the moisture. I use half a teaspoon, but feel free to double this!

Sear the steak

Place the steak onto the grill plate, applying pressure with tongs (or a steak press), and cook, undisturbed, until it’s easily moved. This takes between one and two minutes. Flip the steak and cook for another 2-3 minutes, pressing slightly to ensure even contact with the skillet.

Steak Grillen mit ELAG Induktionkochfeld und Grillplate

Get that signature cross-hatch

To get the signature “diamond” sear pattern or cross-hatch, place the steak on a 45-degree angle to the grates. After 1 minute use the tongs to give it a quarter turn, Flip to and repeat.

Cook to desire degree of doneness

Depending on the thickness of the cut and personal preference, your steak could take anywhere from 1 1/2 minutes per side to 3 minutes per side.

Rest the steak

Resting meat is one of the most important steps. Let your steak rest for five minutes before slicing or serving it. This allows the meat to relax and the heat and juices to redistribute.

Gegrilltes Steak mit Salat und Balsamico-Glasur

What are your experiences cooking steak indoors using cast iron?

Any further tips? Let me know in the comments below!

Gegrilltes Steak mit Salat und Balsamico-Glasur
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Gegrillte Steak Salat mit Balsamico-Glasur

A grilled steak salad made on a stovetop cast-iron grill plate is a delicious and simple way to enjoyed a BBQ favourite anytime of year.
Course Main Course
Category American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 544 kcal
Autor Elle

Ingredients

For the glaze:

  • 1 tablespoon extra-virgin olive oil
  • 60 ml balsamic vinegar (4 tablespoons)
  • 2 small shallots, finely chopped
  • 1/2 teaspoon soft brown sugar

For the grilled steak:

  • 2 sirloin steak (ca. 350 g, at least 2cm thick)
  • 1/2 teaspoon each salt and pepper
  • oil for grill

For the salad:

  • 125 g cherry tomatoes, sliced in half
  • 1/2 avocado, thinly sliced
  • handful seedless red grapes, sliced in half
  • 50 g or more Gorgonzola or Roquerfort cheese, crumbled
  • 1 small head romaine lettuce, roughly chopped (4 generous handfuls)

For the salad dressing:

  • 1/2 tablespoon grainy Dijon mustard
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

Method

  1. Let steak stand at room temperature for 20-60 minutes to bring the steak to room temperature.

Prepare the balsamic glaze:

  1. Add olive oil, vinegar, shallots, and sugar to skillet; simmer until reduced to glaze, stirring often, about 1-2 minutes.

Grill the steak:

  1. Season your steak well with salt and pepper. It makes all the difference.
  2. Heat the grill plate (or cast iron grill pan) on medium-high heat until it is very hot (for 5-7 minutes). As soon as the grill starts to smoke, it is hot enough. This high heat is what gives the steak a gorgeous char without overcooking it.
  3. Brush the grill lightly with a high-heat frying oil (or the steak itself). Place the seasoned steak on the grill and cook for 2 minutes, undisturbed, then flip the steak and let it cook 2-3 more minutes for medium-rare.
  4. Transfer to cutting board; let stand 5 minutes.

Prepare the salad:

  1. While the steak is resting, whisk the salad dressing ingredients in a small bowl.
  2. In a large serving bowl, toss the romaine lettuce with the dressing until evenly coated. Top with the tomatoes, grapes and avocado slices.
  3. Thinly cut slice steaks crosswise. Arrange slices atop salad and drizzle with balsamic glaze. Finally, scatter the crumbled blue cheese on top. Season with a little more salt and pepper and serve. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

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Many thanks to ELAG Products GmbH for sponsoring this Grilled Steak Salad with Balsamic Glaze recipe.

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Paella with Prawns and Chorizo

Paella with Prawns and Chorizo

Paella! With this delicious prawn and chorizo paella recipe you can enjoy Spanish cuisine at home! It’s surprisingly straightforward to make — as in really EASY — and is full of flavorful ingredients including sweet red peppers, artichokes and peas. But you can load up this famous saffron-infused rice dish with anything your heart desires!

Paella mit Garnelen und Chorizo; Kochfeld Rezept

ELAG induction cooktop test for making paella

You don’t need a paella pan to cook paella, a large skillet will do, but I do recommend using one, especially if you are using an induction stove top like mine. This was the perfect way for me to test the infusion zone function for my ELAG cooktop. For both the grill plate and using a 34 cm paella pan which needs quite a big “cooking zone”. ELAG’s “FusionTechnology” allows you to combine two cooking zones to form a continuous surface, creating a large cooking zone. It’s super easy to activate and gives you the ability to use many more sizes and types of pan for use, including grill plates and oven roasting pans (making it really easy to prepare gravy directly in the roasting pan!). And of course, perfect for cooking paella on the stovetop!

What’s also cool about the fusion zone is that it will only heat up the surface area where the pan is placed. And when you remove the pan from the cooking area, the power supply stops immediately. This is a natural energy saver which also makes for easy clean-up of any splatters which never get a chance to bake on to the surface. Easy cleaning is definitely a bonus!

ELAG induction cooktop, cooking Paella with Prawns and Chorizo
ELAG Induktionskochfeld, vorbereitung von Paella und Chorizo und Garnelen auf dem Grillplatte

ELAG cooktop with Paella with Prawns and Chorizo
Tips for making a Spanish paella

Using the right pan

If you are preparing this Spanish rice dish for two to four people, you can cook easily cook it on the stovetop. In my opinion, I think it’s worthwhile getting an authentic paella pan, since they are really inexpensive (11€). But, if you don’t have one, then use a large, deep, non-stick frying pan. Ideally it should be both shallow and wide to allow the liquid to evaporate quickly, and the base should be thin since thicker bases retain heat which could lead to overcooking. A round-bottomed wok is definitely not a good choice for this type of recipe.

Ingredient tips

  • Always use medium-sized rice such as Arroz Bomba or Arroz Calasparra paella rice (“arroz” means rice in Spanish), or risotto rice like arborio or carnaroli.
  • Be generous with the oil; this keeps the rice separated and distributes the flavour evenly.
  • Saffron is signature to making paella and giving it its warm yellow color and delicate flavour. Yes, it’s expensive, you only need a pinch.
  • Chorizo apparently is not traditionally part of this dish, but it adds tons of flavor, so not be skipped!
  • Artichokes add a lovely, briny flavor. I like to use quality marinated artichokes from a local delicatessen or farmers market but canned ones are also fine.
  • I like frozen peas for a pop of color, but green beans are also a great choice.

ELAG cooktop Paella with Prawns and Chorizo

The no-stir method for preparing paella

Paella isn’t all that different to risotto when it comes to ingredients, but there is one thing that is different. It involves a lot LESS stirring. In fact, stirring is discouraged as it activates the starches! This is a really important point! Unlike risotto, it should NOT be creamy. There is literally no stirring done in the last 20 minutes. And this is the secret to developing a golden crust on the bottom, something called the soccarat (meaning “to toast lightly”). It’s the best part of the paella as it gives the dish a smoky, almost nutty flavour. But there is a fine line between a golden crust and a burned one. And this is why I really love making paella with my new ELAG 4-zone induction stovetop — the heat penetrates the entire surface of the pan, with no warmer or cooler spots and the temperature is maintained precisely, without any slow build of hotness, and won’t change until you tell it to. Something that is key to ensuring a successful paella recipe!

Looking for other ideas with rice?

How about try my recipe for Vegetable Jambalaya (Creole One-Pot Rice Dish) or Vegetable Fried Rice (Nasi Goreng).

Paella mit Garnelen und Chorizo; Kochfeld Rezept
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Paella with Prawns & Chorizo

An easy to make stovetop paella recipe. This traditional Spanish one-pot rice dish is great for serving guests and also makes for great leftovers. Serves 4 generously.
Course Main Course
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 687 kcal
Autor Elle

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 4 small yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 sweet pointed red pepper, chopped
  • 1 x 400 g can organic diced tomatoes
  • sea salt, to taste
  • 2 teaspoons smoked paprika pimentón dulce (alternatively sweet paprika)
  • A good pinch of saffron threads
  • 2 cups Spanish paella rice (or risotto rice, such as Arborio or Carnaroli) (400 g)
  • 1 cup dry white wine (250 ml)
  • 3 cups chicken stock, heated (plus more if needed) (750 ml)
  • 1 x 400 g can artichoke hearts, drained and quartered (see tips)
  • 1 cup frozen peas (150 g)
  • 300 g chorizo, sliced (4 small sausages)
  • 10 jumbo tiger prawns, deveined, in their shells
  • 3 tablespoons chopped flat-leaf parsley, to garnish
  • 1 lemon, cut into wedges, for serving

Method

  1. Heat the oil in a 34 cm paella pan over medium heat. Add the onions and sauté until soft, stirring often, for 5-6 minutes.
  2. Stir in the garlic and red pepper. Before it begins to color, add salt to taste, smoked paprika, and saffron. Stir well and cook for 2 minutes. Add the rice, stir well and cook until well coated and glossy (1 minute).
  3. Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.

  4. Let it cook another 20 minutes at medium heat. (if needed add a little broth to keep the rice submerged until the rice on the top is al dente).
  5. Meanwhile, in the last 10 minutes, slowly heat a grill plate, to cook chorizo and prawns.

  6. Brush lightly with oil, then add the chorizo and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Halfway through, add the prawns to same grill plate, and cook, turning occasionally, until cooked through, about 2 minutes per side, depending on size (if using a skillet, cook the chorizo and prawns in batches).

  7. Top the paella with the chorizo and prawns. Let paella rest 5 minutes, covered with a large piece of foil (or lid if you a big one) before you dig in.
  8. Top with parsley and season with sea salt. Serve with lemon wedges. Enjoy!

Notes

  • I like to use marinated artichokes from my local farmers market or delicatessen (4 whole hearts, quartered)
  • The rice at the bottom of the pan will develop a golden crust. This is called soccarat (meaning “to toast lightly”) and is the best part of this dish.
  • I recommend also garnishing this traditional rice dish with a little lemon zest and add a squeeze of lemon before serving.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Paella with Prawns and Chorizo recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

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Many thanks to ELAG Products GmbH for sponsoring this Thai Red Curry with Grilled Pineapple-Prawn-Skewers recipe.

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Thai Red Curry with Grilled Pineapple-Prawn-Skewers

Thai Red Curry — delicious, bold Thai flavours and a creamy red curry sauce that is so good you can put anything in it and it will be amazing! This is a simple red curry with vegetables is taken to the next level served with grilled pineapple and black tiger prawns skewers. They cook up so quickly, are full of flavor and compliment this dish perfectly.

This is the easiest and most flavorful homemade Thai red curry you will ever make in just 35 minutes! The sauce is to die for.

Thai Red Curry with Grilled Pineapple-Prawn-Skewers

Tips for making this Thai red curry

  • First of all, have your ingredients prepped before you start cooking. This dish is quick to make, so things move quickly. Especially if using induction, as it evenly heats cookware almost instantly once it is placed on the “cooking zone”. I’d say the response time easily matches that of a gas burner. If you prepare all your ingredients beforehand, you can focus on cooking and save more time in the end.
  • The secret is in the aromatics, like onion, ginger and garlic — use plenty of them.
  • Rely on a good quality store-bought red curry paste (or you can make your own). My go-to red curry paste is from Alnatura.
  • Choose an organic full-fat coconut milk for its creamy richness.
    Stirring in just a little bit of Thai fish sauce (or rice vinegar) and unrefined muscovado raw cane sugar adds tons of complexity to the flavor which shouldn’t be skipped.
  • I like zucchini, yellow squash and red pepper for this version, but feel free to change up the vegetables. You could try broccoli, cauliflower, or mushrooms. Or add some fall elements like diced Hokkaido or butternut squash or even sweet potato (these of course require a longer cooking time).
  • Prawns and pineapple are a fantastic combo, but you could also use mango or switch out the prawns for chicken or a firm-fleshed fish or even tofu.

Rohe Ananas-Garnelen Spießen auf ELAG Grillplate
Thai Red Curry with Grilled Pineapple-Prawn-Skewers

Tips for grilling the pineapple-prawn skewers

I use a cast iron grill plate on my stovetop. This is especially practical with my my new ELAG 4-Zone Induction Cooktop as it has a fusion zone which makes it easy to heat the entire surface of the grill plate, and if I am doing batch cooking or cooking for a crowd I can use my biggest deep stewing pan and cook over two “cooking zones” as well. Super practical.

When using a cast iron grill plate, be sure to heat cast iron slowly and gradually increase the temperature before starting to grill the pineapple-prawn skewers. This will ensure even heat distribution when searing them and results in tastier, tender, juicy prawns! Note, that they will initially stick to the pan (that’s okay!) but once the exterior has seared they’ll release from the pan naturally. Once you can move them around easily, flip them all over onto the opposite side. Depending on how jumbo your prawns are this takes about 2 minutes per side.

Thai Red Curry with Grilled Pineapple-Prawn-Skewers

Induction cooktops: more than just for grilling

Speaking of induction, I have to say that at first I was a little intimidated by switching to a new cooktop. Especially one with new technology. But it’s been an absolute pleasure. It has precise temperature control and there are so many cool features that just aren’t offered with a standard stovetop. Like a timer function. And how the timer works is that it actually shuts off power to the cooking, not something that just beeps like a kitchen timer. This is fantastic when I prepare my morning coffee and hop in the shower. It also has a “booster” setting which will use more power initially to bring the pan up to boil. I especially like this for getting the soy milk for my coffee heated quickly! And there’s the “keep warm” function. Something that I use often when trying to get everyone gathered to the table. So I have to say, with every day as I experiment with using these new features, I get more and more exciting about all the possibilities.

Happy cooking! I hope you enjoy this Thai red curry with grilled pineapple-prawn skewers as much as we do!

Looking for other Thai recipe inspiration?

Try one of these delicious recipes:

Rotes Thai Curry mit gegrillten Ananas-Garnelen Spießen
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Thai Red Curry with Grilled Pineapple-Prawn-Skewers

A simple and flavour-packed Thai red curry that’s ready in less than 35 minutes! Served with grilled pineapple-prawn skewers this makes a delicious mid-week meal.

Course Main Course
Category Thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 467 kcal
Autor Elle

Ingredients

For the Thai red curry:

  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon freshly peeled and grated ginger
  • 1 large clove garlic, minced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 1 large pointed red pepper, thinly sliced
  • 1 x 400 ml can organic coconut milk
  • 2 tablespoons Thai red curry paste (or more)
  • 1 tablespoon brown sugar (muscovado raw cane or palm sugar)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Thai fish sauce
  • chopped fresh cilantro, to garnish

For the prawn skewers:

  • heat resistant oil for brushing the grill plate
  • 12 black tiger prawns, deveined and peeled
  • sliced pineapple or mango pieces
  • olive oil
  • sea salt and freshly ground pepper

To serve:

  • Steamed rice, rice noodles or grain of choice

Method

  1. To prepare the prawn skewers: thread the shrimp onto a skewers, alternating with the pineapple. Brush with a little olive oil and season with salt and pepper. Set aside.

  2. Heat the olive oil in a large non-stick skillet (or wok) over medium to medium-high heat. Add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly until fragrant, about 30 seconds.

  3. Add the zucchini and red pepper and continue cooking until softened, about 4-5 minutes longer.
  4. Stir in the red curry paste and stir-fry for another minute. Add the coconut milk, sugar, fish sauce and lime juice and stir until well combined.
  5. Meanwhile, gradually heat the grill plate (or grill pan) over medium heat. Increase the heat medium-high, and lightly brush the grill with oil. Place the skewers on the grill and cook for 2 minutes, then turn and cook for an additional 2-3 minutes, until cooked through.

  6. Serve the curry over steamed rice and sprinkle with cilantro. Garnish with the pineapple-prawn skewers and enjoy!

Notes

  • I like to serve this dish with brown short grain rice, which takes about 40-45 minutes to cook, so this needs prepared before you start cooking the curry.
  • If you are serving this with jasmine or Thai rice, also be sure to prepare the rice first, since it will take more time.
  • If serving with rice noodles, you can start preparing them while the curry is simmering so that it will be done around the same time.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Thai Red Curry with Grilled Pineapple-Prawn-Skewers recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

Advertisement

Many thanks to ELAG Products GmbH for sponsoring this Thai Red Curry with Grilled Pineapple-Prawn-Skewers recipe.

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels

This easy and classic tomato risotto is one of my favourite ways to enjoy sweet, juicy vine-ripened tomatoes while they are still in season. Here they are blistered on a grill plate which intensifies their flavour and brings out their rich sweet juices before they are added to the risotto. Which is served topped with grilled zucchini goats cheese parcels — adding a little bit of luxury to your meal with this simple recipe.

Tomato risotto as a flavorful main or side dish to grilled vegetables, fish or meat

I enjoy this risotto as a meatless main dish, but it also makes a great side dish for just about anything you want to grill on the side. Whether it be prawns, a fish filet or other protein of choice. Speaking of grilling, my favourite new method for stovetop grilling is with the use of a grill plate on my new ELAG 4-Zone Induction Cooktop. It’s the perfect way to bring some of those tasty flavors associated with outdoor grilling indoors.

Risotto kochen auf dem ELAG 4-Zonen Induktionskochfeld mit GrillplatteRisotto kochen auf dem ELAG 4-Zonen Induktionskochfeld mit GrillplatteTomaten-Risotto Rezept mit frischen Tomaten & Zucchini-Ziegenkäse-PäckchenZucchini-Ziegenkäse-Päckchen

Benefits of using a grill plate

If you are using a grill plate that sits on your induction cooktop you can create different zones with your griddle, from hot to warm. This will allow you to cook at more precise temperatures and keep your food warm while other items may still be cooking. This is exactly what I did when blistering the tomatoes, while the risotto continued to cook. And once I was ready to grill the zucchini parcels I was able to heat up the grill side of the plate. Its precise heat controls led to a great – and delicious – ending.

Tomaten-Risotto Rezept mit frischen Tomaten & Zucchini-Ziegenkäse-Päckchen

Ingredient tips for the best tomato risotto

  • TOMATOES: Get the best tomatoes you can. In summer, that’s easy. Looks for vine-ripened cherry or mini roma tomatoes. I used a colourful medley of locally grown tomatoes in mine.
  • BROTH: I prefer to use chicken broth in my risottos as I find they are more flavorful. Homemade is best, but an organic bouillon cube is also a good choice. For vegetarians use vegetable broth and don’t forget to also choose a vegetarian parmesan.
  • WINE: Use any dry white wine you like to drink. I find Reisling to be a good choice for cooking. If you’d rather not use wine at all, simply replace with an equal amount of broth and maybe a squeeze of lemon for a little acidity.
  • Arborio or Carnaroli RICE: Definitely use a risotto rice here.

Zucchini-Ziegenkäse-PäckchenTomaten-Risotto Rezept mit frischen Tomaten & Zucchini-Ziegenkäse-Päckchen

Other risotto recipes you might like:

Tomatenrisotto Rezept mit
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Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels

A flavourful tomato risotto with vine-ripened cherry tomatoes blistered on a grill plate. Served with grilled stuffed zucchini parcels for a decant meal. It’s hearty enough for a vegetarian main, or can also be served a flavorful side dish to grilled fish and meats. Serves 4 as a main, or 8 as a side dish.
Course Main Course, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 704 kcal
Autor Elle

Ingredients

For the zucchini parcels:

  • 1 large zucchini or summer squash, sliced into ribbons with a mandoline
  • 100 g goat’s milk cheese, sliced into 4 pieces

For the grilled tomatoes:

  • 500 g vine-ripened cherry or grape tomatoes
  • Heat resistant oil for lightly coating the grill plate

For the risotto:

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, finely diced
  • 4 large cloves garlic, minced
  • 1/2 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 1/2 cups risotto rice (Arborio or Carnaroli) (300 g)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika (sweet)
  • 1/2 cup dry white wine
  • 6 cups chicken or vegetable broth, warmed (1,5 litre), plus more if needed
  • 1 tablespoon butter
  • 1/3 cup freshly grated parmesan (35 g)
  • sea salt and pepper, to taste

To garnish (optional)

  • Fresh basil leaves
  • Toasted pine nuts
  • More freshly grated parmesan

Method

To prepare the zucchini parcels:

  1. Grab 4 zucchini ribbons and layer them to make a star (see photo above). Place one round of the goats cheese onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and cheese.
  2. Make the risotto: In a large deep skillet (or wok), heat the olive oil over medium heat and add the onions. Saute until golden about 10 minutes. Add garlic and thyme leaves, saute 2 more minutes until fragrant.

  3. Add the rice, saute 1 minute, stirring. Then add the cayenne and paprika; stir to combine. Add the white wine and cook, stirring, until reduced.

  4. Add a ladle or two of the warm broth (enough to cover the rice), stir and bring to a simmer. Simmer, stirring until most of the liquid is absorbed. Continue adding broth 1 ladle at a time, letting the rice absorb it slowly, stirring often over medium heat, until the rice is al dente, yet creamy, about 20-25 minutes.
  5. Meanwhile, blister the tomatoes: use a silicon-brush to coat your grill plate (or cast-iron skillet) with a little oil and heat the smooth side of the grill plate to medium-high heat for 2 minutes, then medium heat. Add tomatoes (whole) and sear, turning occasionally, until they burst and soften, about 7-8 minutes, reducing heat as necessary. Turn heat off.

  6. Grill the zucchini parcels: heat the grill side of the grill plate (also coated with a little oil) over medium heat. Place the zucchini parcels on the grill plate and grill for 2 minutes on one side, then gently flip and reduce heat to medium-low. Continue to grill until lightly golden and cheese warmed.

  7. Finish off the risotto: Stir in the butter and parmesan. Then add the tomatoes and stir, until well incorporated. Stir until well combined. Season generously with salt and pepper. Taste, adjust seasoning as needed.

  8. Serve immediately as a flavorful vegetarian main, topping with the cheese filled zucchini parcels and additional garnish of basil, parmesan or pine nuts, if desired. Enjoy!

Notes

  • Depending on how creamy you like your risotto, you will need between 6-6 1/2 cups of broth. I used 6. If you need a bit more liquid to finish cooking the rice, you can also use a bit of warm water instead.
  • Feel free to serve with grilled prawns, fish or meat if desired.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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Roasted Hokkaido Pumpkin with Feta – The Perfect Fall Side Dish

It’s fall, and you know what that means: warm sweaters and thick, fuzzy socks and well… everything pumpkin! And roasted butternut squash is definitely one of my favorite cold-weather comfort foods, just like apple pie is for others. Yep, I’ve been a member of the winter squash and pumpkin fan club for quite some time! I love using it in simple dishes that really show off its incredible, sweet flavour, like this simple roasted hokkaido pumpkin with almonds, feta and lemon recipe. The combination is simply DELISH!

Roasted Hokkaido Pumpkin with Feta - The Perfect Fall Side Dish

Hokkaido pumpkin is full of good-for-you nutrients

Plus this recipe is full of lots of good-for-you vitamins! Hokkaido winter squash is a rich source of antioxidants and vitamin C, which means it is great at fighting ace-ecelerating free-radicals as well as for helping to build clear beautiful skin. Plus it is loaded with fiber, which aids in digestion, while also keeping you full for longer.

Hokkaido-Kürbis

Hokkaido-Kürbis geröstet mit Feta, Mandeln, Kräuter, Zitrone Rezept vegetarische Beilage

Roasted Hokkaido Pumpkin with Feta - The Perfect Fall Side Dish

Roasting vegetables with avocado oil — the new kid on the block!

Oils, oils, oils. When it comes to cooking oils, there are oh so many to choose from. Yes, we all know and love olive oil, but it’s definitely not the only one you should be using. Like olive oil, avocado oil is high in monounsaturated fat (plus vitamin E, which is beneficial for your immune system especially as we enter cold season) and can be used as a replacement for olive oil in almost anything. Plus it has a high smoke point, which makes it great for frying, sautéing, and grilling.

When compared to coconut oil, it is also loved by the clean-eating community and surrounded by that same health food halo, but consider it better thanks to it’s neutral flavor. Plus it’s not chemically processed like canola and vegetable oil. Of course, it’s a bit more expensive than those more processed oils, but if you’re interested in avoiding refined foods, want a higher smoke point, and don’t mind the splurge, then this is a great alternative.

Roasted Hokkaido Pumpkin with Feta - The Perfect Fall Side Dish

Winter squash makes a good vegetarian side dish

Winter squash becomes tender and sweeter when roasted making it a delicious side for a holiday dinner. You can pair this with a traditional Christmas dinner or serve this as part of a vegetarian menu. I love the combination of ingredients here and it is so easily adaptable. You do not absolutely need to use butternut squash for this dish to work. You can use this exact same technique with basically any kind of winter squash.

Looking for more delicious pumpkin or winter squash recipes?

Then try one of these delicious recipes:

5 from 1 vote
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Roasted Hokkaido Pumpkin with Feta

A healthy and delicious recipe for roasted Hokkaido pumpkin with feta, almonds and herbs. This recipe is a terrific side dish for any holiday meal. Vegetarian and gluten-free.

Course Side Dish
Category Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Autor Elle

Ingredients

  • ca. 1,3 kg Hokkaido pumpkin, seeds removed and cut into bite-sized pieces (no need to peel)
  • 25 g ground almonds
  • 100 g feta cheese, finely chopped or crumbled
  • 1 small bunch flat-leaf parsley, finely chopped
  • 6-8 fresh sage leaves, finely chopped (ca. 1 teaspoon)
  • finely grated zest from 1 organic lemon
  • 2 garlic cloves, minced
  • a pinch of red pepper flakes (or to taste, I like 1/8 teaspoon)
  • sea salt and freshly ground pepper, to taste
  • 2-3 tablespoon avocado oil (or olive oil)
  • freshly squeezed juice from 1/2 lemon
  • 3 tablespoon slivered almonds, lightly toasted

Method

  1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.

  2. Place the Hokkaido pumpkin pieces flat on the prepared baking sheet.

  3. In a small bowl, mix together the ground almonds, feta, parsley, sage, lemon zest, garlic and chili flakes. Add a small pinch of salt (the feta is plenty salty) and freshly ground pepper, to taste.

  4. Toss the pumpkin pieces in the avocado oil (I do this directly on the baking sheet). Spread in an even layer and then sprinkle with the feta-herb mixture evenly on top.

  5. Transfer the baking sheet to the pre-heated oven and bake for 25-30 minutes, until the pumpkin is tender when poked with a knife. Remove from the oven and drizzle with the freshly squeezed lemon juice.

  6. Transfer to a serving plate and sprinkle with the toasted almonds. Finally, garnish with fresh parsley and a little more feta cheese (optional).

  7. Serve immediately and enjoy warm!

Notes

  • You can also use Butternut Squash instead of Hokkaido pumpkin.The great thing about Hokkaido pumpkin is that you can eat the skin too. So anyone who has struggled with cutting a butternut squash will understand how important that piece of the puzzle is. 😉
  • This dish also tastes great served at room temperature. 

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Here’s a vegetarian grilled eggplant, tomato, halloumi and bulgur recipe that even meat lovers will go crazy for!

Anyone who has had grilled halloumi together with eggplant and tomatoes will know what I am talking about. It’s an awesome tasting combination — one of my favorites for summer grilling.

LeMax Tischgrill, Kontaktgrill, Elektrogrill,
LeMax Grill

Grilling all year round

When the company ELAG asked me if I would be interested in testing out one of their tabletop grills I jumped at the chance. How great is it, in the midst of winter, to be able to bring some of those reminiscent summer feelings back alive?

And just like that…happy times, happy times!

Grilling skills? Who needs them? Really, truly, actually…with a traditional BBQ you need a second person helping you. Otherwise, you are running in and out the door, to the kitchen and back again, over and over again. With this baby, it’s tabletop, it’s anywhere you want it to be. No lonely grilling moments required. 🙂

Auberginen und Halloumi gegrillt mit Bulgur mit LeMax Grill, Kontaktgrill, Tischgrill

German-made quality

As a product designed and produced in Germany (amazingly—not China!), the LeMax grill undoubtably upholds to the reputation of German engineering. Think of it as the BMW of electric grills. Without the hefty price tag of course! The cool thing about it is that rather than mimicking a BBQ as we know it, it is like a big square heating element. Imagine being able cook directly on your ceramic or induction stove, without the need for a skillet. You just cook directly on the surface, and because there are no crooks and crannies, there is no risk of any fluids seeping into them. No messy clean up. No messy dripping to think about.

Another cool thing is, is that the surface is non-porous, meaning it doesn’t absorb a thing. Why is that important? It means you don’t need a lot of fat to cook with — H E A L T H Y ! And since I am on a roll here, another thing I truly loved was that you can cut into whatever you are cooking directly on the surface (!!), so unless, of course, you are using diamonds, it won’t scratch. Do you know how many pans I have ruined by cutting a little too deep (for the 100th time, jeez when will I learn?)? Yeah, so I was pretty blown away by this product. Pancake Sunday’s will never be the same — and that’s a good thing!

Auberginen und Halloumi gegrillt mit Bulgur mit LeMax Grill, Kontaktgrill, Tischgrill
Grilling using the LeMax Electric Table Grill

Auberginen und Halloumi gegrillt mit Bulgur mit Tomate, Petersilie, Zitronensaft,

So back to my excitement of reliving summer…well, it all starts with halloumi, saganaki’s star. Think of it as the hardest feta you’ve ever encountered. Dense it is. But grill or fry it and it gets a nice golden crust on the exterior and becomes tender on the inside. All the while holding it’s shape. It’s fantastic for grilling. We can thank the folks in Cyprus for it. Together, eggplant, tomato, halloumi and bulgur with lots of sunshiny lemon, fresh parsley and toasted pine nuts, really work their magic. Enjoy!

Grilled Eggplant, Tomato, Halloumi and Bulgur Salad
5 from 1 vote
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Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Here’s a vegetarian grilled eggplant, tomato, halloumi and bulgur salad recipe with lots of lemon, fresh parsley and toasted pine nuts. Healthy and easy.

Course Salad
Category Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 421 kcal
Autor Elle

Ingredients

  • 1/2 cup bulgur (100 g)
  • 2 medium eggplants, cut into 2 cm rounds
  • 200 g cherry tomatoes, halved
  • extra virgin olive oil
  • 150 g halloumi cheese sliced about 2 cm thick
  • sea salt and freshly ground pepper, to taste
  • 1-2 tablespoons extra virgin olive oil
  • freshly squeezed juice of 1 lemon
  • sumac seasoning
  • chopped flat-leaf parsley, to garnish
  • 1/3 cup pine nuts, toasted (35 g)

Method

  1. Place eggplant slices on paper towels; sprinkle each side with salt. Let stand for 30 minutes to release some of the water.
  2. To cook the bulgur, combine 1⁄2 cup medium-grain bulgur and 1 1/2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. Cover and set aside.
  3. NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgar. Cover with plastic wrap and let stand until water is absorbed, about 30 minutes.
  4. Meanwhile, heat up your grill or electric grill (I so LOVE this!) to medium-high. Press the eggplants between paper towels to absorb the excess moisture. Brush both sides with olive oil and place on the grill.

    NOTE: You’ll want to grill the eggplant for about 5 minutes per side until the texture is soft throughout.

  5. After 5 minutes turn over the eggplant slices, and spread the tomatoes out on the grill, skin side down. Add the halloumi to the grill. Flip the halloumi after 2 minutes. Once cooked, cut the slices in half.
  6. Transfer the cooked bulgur to a large bowl or platter, add the eggplant, halloumi and tomatoes. Toss gently together. Drizzle with olive oil and lemon juice. Season with salt and pepper, and sprinkle with a little sumac.
  7. Garnish with parsley and pine nuts. Serve warm and enjoy!

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German Style Kale (Grünkohl mit Pinkel)

When cooked properly, this typical Northwest German dish has a nice savory taste that complements the robustness of the sausages and potatoes that are served with it. It’s something you often see served at the Christmas markets around Germany. The variety of sausage you’ll get with it depends on the region and depending on where you are, you may even get a cut of smoked pork with it. There are countless recipes for Grünkohl, with each region having their own special ingredient or cooking method. The recipe is simple enough, although a little planning is needed since this curly kale stew needs to simmer for at least 1 1/2 hours for the flavors to fully develop.

German Style Kale (Grünkohl mit Pinkel) Basically, you blanch curly kale leaves, then chop them up and simmer them in a broth consisting of onions, some schmalz (rendered pork fat–essential for the flavor!), along with smoked pork, and seasonings of salt, pepper and whatever your spice of choice may be, whether it be mustard seeds, allspice or bay leaves.Grünkohl will typically be served with smoked bacon, Mettwurst or Pinkel sausages (the exact recipe of these sausages differs from butcher to butcher and they like to keep their recipes secret!), or a salted smoked cut of pork called Kasseler. Or all four.

It may not be the prettiest of dishes and is considered an acquired taste for some, but personally I find it quite delicious. Enjoy!

German Style Kale (Grünkohl mit Pinkel)
4 from 2 votes
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German Grünkohl with Pinkel and Kochwurst

Grünkohl this typical Northwest German dish has a nice savory taste that complements the robustness of the Pinkel and Kochwurst sausages and potatoes that are served with it.
Course Main Course
Category German
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Autor Elle

Ingredients

  • 1- 1,5 kg fresh curly kale, washed, stems trimmed off
  • 4 tablespoons schmalz (rendered duck or pork fat)
  • 3 yellow onions, chopped
  • 250 g piece of smoked streaky bacon, preferably cut with the rind from the butcher (geräucherter Bauchspeck)
  • 1 teaspoon raw cane sugar
  • pinch of ground nutmeg
  • 2 tablespoons Dijon mustard (or other medium spicy mustard)
  • 2 cups beef broth (500 ml)
  • sea salt and freshly ground pepper, to taste
  • 3 tablespoons fine cut oats
  • 4 Kielbasa sausages
  • 4 smoked Kaszanka, also known as Groats sausage (Pinkelwurst)
  • 750 g small boiling potatoes

Method

  1. Working in batches, blanch the kale in a pot of boiling lightly salted water for about 3-4 minutes. Using a slotted spoon, transfer the kale to a large bowl of ice cold water; let cool, then drain. Squeeze out as much excess water as possible and transfer kale to a cutting board. Coarsely chop.
  2. In a wok or very large skillet, heat 2 tablespoons of schmalz over medium heat, add the smoked bacon, cook for 3 minutes, then turn and add the onions. Cook for 3 minutes more, then add the kale.
  3. Stir in the sugar, nutmeg, mustard and broth and season with a generous amount of salt and pepper. Bring to a boil, then reduce the heat to low. Simmer, covered, for 1 hour, stirring occasionally. Add the oatmeal and stir until combined. Cook for 30 minutes more, adding more broth if necessary, so that the kale does not dry out.
  4. Meanwhile, cook potatoes in a large pot of boiling salt water. Boil for 15 minutes or until slightly tender, yet firm in the middle; drain and rinse under cold water until cool enough to handle. Peel potatoes and set aside.
  5. Cook the sausages in a large pot of boiling salt water for 15 minutes.
  6. While the sausages are cooking, heat the remaining schmalz in a large non-stick skillet over medium heat. Add the potatoes and cook, over high heat until the potatoes are golden brown; about 8-10 minutes. Season with salt and pepper.

    NOTE: Remove the smoked streaky bacon piece from the pan with Grünkohl. Using a knife, separate the meat from the fat and mix it in with the kale. Discard the fat.

  7. Serve the potatoes and sausages alongside the “Grünkohl”. Don't forgot the mustard, you'll want this for the sausages. Enjoy!

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