...and the recipes

Here, a few of the new recipes I tried out for the party:

Aioli - a great, garlic-y, bread dip, which is how it’s served in almost every restaurant in Spain, but also great alongside fish or veggies.

·         4 cloves garlic, minced

·         2 egg yolks

·         1 cup extra virgin olive oil

·         2 teaspoons lemon juice

·         salt to taste

·         ground black pepper to taste

Directions:
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

Zwetschgendatschi (Plum Streusel Kuchen/Cake) – I love this, and it’s surprisingly easy!  It's great for a bunch of people, and like pizza it tastes great the day after.

·         1 kg plums, washed and sliced in halves

·         250 g + 150 g butter

·         150 g + 150 g sugar

·         1 pkg. vanilla sugar (probably equiv. 1 tsp. vanilla)

·         Pinch of salt

·         5 eggs

·         400g + 200 g flour

·         1 pkg. baking powder (equiv. to 5 leveled tsps)

·         5-7 T milk

Directions:

Mix 250 g butter, 150 g sugar, vanilla and salt until creamy.  Individually add each egg and stir.  Mix in 400g flour and baking powder and add milk as you stir.  Spread dough onto a greased cookie sheet or baking pan (35x40cm).  The place plums, closely together onto the dough, in rows, covering the dough.

For the streusel, mix 200 g flour, 150 g sugar and 150 g butter first with mixer and then with your hands until the dough is crumbly.  Spread streusel evenly over the plums.

Bake in a pre-heated oven at 175 C (350 F) for 40 minutes.  Stand to cool.  Serve with whip cream if desired.

Basil Pesto Toasts – these little baguette toasts are so tasty even with nothing on them!  And the pesto topping is also great with baked potatos or as a dip.

·         Baguette

·         Olive oil

·         2/3 c. mayo

·         ½  c. basil pesto

·         2 garlic cloves, minced

·         Salt to taste

·         ½ c. parmesan, shredded

Directions:
First, slice baguette in 1-inch slices, lay out on a baking sheet, drizzle with olive oil and bake at 200 C (400 F) until golden brown.  Turn once.
Mix the remainder of ingredients, except the parmesan, in a mixing bowl.  Spoon mixture onto each of the cooled toasts, top with parmesan.  Bake for 6-8 minutes and then broil quickly until the pesto bubbles.  Serve immediately.

Spinat Blätterteigtaschen (Spinach Pockets) – so yummy!

·         1 pkg. (6 sheets) phyllo pastry

·         500 g. chopped spinach

·         1 medium onion, diced

·         1 clove garlic, minced

·         2 T. olive oil

·         Pinch of salt

·         Pinch of pepper

·         150 g. feta cheese, cubed

·         Flour for rolling the dough

·         1 egg for dough glaze

Directions:
Add onion and garlic to heated olive oil and fry until glassy.  Add spinach, cover and let steam for 3-4 minutes.  Add salt and pepper.  Roll out each phyllo sheets onto a floured surface and fold in half.  Into the middle spoon spinach mixture and feta cheese.  Brush the edges of sheet with egg and fold the sheets from each side into the middle, pressing the edges together.  Brush the each pocket with egg and place onto baking sheet.  In a 400 C (400 F) pre-heated oven bake for approx. 15 minutes until golden brown.  Serve warm.