Samosas with Shrimp Filling

It's been awhile since my last post. The last few months I was to lazy to write down the recipes and to edit the photos. At least I kept up with the photographing, so there is a great deal of material.
And now I try to work through my backlog. There is a lot to come.

I have this recipe from a magazine and it just took me a few years to actually try it out.

All in all I'm lease call pinit.js only once per page --> not really a big fan of the filling. The mint taste was just to much for me. And I'm unsure about the chickpeas. I never tried them before. They smell strange.

But I positively love the dough. Easy to make and tastes great. I already have some ideas for other fillings I could try out.

_____________________________________________________

Samosas with Shrimps

Dough

300 g flour
1 1/4 tsp salt
6 g dry yeast
1 tbsp oil
3/4 cup cold water

1. Combine all the ingredients in a big bowl.
2. Use dough hooks on the hand mixer and mix everything for about 5 minutes.
3. Shape the dough to a ball, put it back in the bowl and sprinkle it with a little flour.
4. Cover the bowl with plastic wrap and a clean towel.
5. Let the dough raise for 6-7 hours.

Filling

100 g cauliflower
1 scallion
3 tbsp sesame
120 g shrimps
1 bunch of parsley
3 leafs of mint
2 garlic cloves
1/2 lemon
100 g cooked chickpeas, tin
2 tbsp olive oil
1 tsp salt
1/8 tsp pepper flakes
1/4 tsp cumin
1/8 tsp pepper

1. Clean the cauliflower and cut it into really small florets.
2. Boil some water in a sauce pan and cook the cauliflower in it for about 2 minutes.
3. Pour it in a colander and leave it for later.
4. Toast the sesame without oil in a frying pan.
5. Wash and dry the shrimps and cut them into small pieces.
6. Mince the parsley and the mint.
7. Strip the garlic and it chop into rough pieces.
8. Squeeze the lemon and collect the juice.
9. Wash and dry the scallion and slice it into thin rings.
10. Put the chickpeas, the garlic, the oil, the lemon juice and 2 tbsp water in a bowl and blend it together.
11. Season the mash with the salt, the pepper flakes, the cumin and the pepper.
12. Add the sesame, the cauliflower, the shrimps, the scallion and the herbs and mix everything together.

To Assemble

1. Put baking parchment on a baking sheet. Slide the sheet in the middle rail of the oven and another sheet in the bottom rail. Pre-heat the oven with the sheets to 240°C/465°F.
2. On a lightly floured surface roll out the dough until it's about 5 mm thin.
3. Cut the dough into squares with a side length of about 12 cm.
4. Put about 1 tbsp of the filling on the squares.
5. Brush some water along the edge of the squares and fold them into triangles. Squeeze the edge shut with a fork.
6. Prepare 1/3 cup of water.
7. Take out the hot baking sheet with the baking parchment and put the turnovers on it.
8. Put the sheet back into the oven.
9. Take the water and carefully tip it onto the sheet at the bottom. Close the oven door as quickly as you can, so the steam doesn't escape.
10. Bake it for 12-15 minutes.
11. Put the turnovers on a cooling rack for a few minutes.

Bon appétit!!

Carrot-Orange Soup with Shrimps

I got these recipe from the Frankfurter Book Fair. They were handig out samples in edible soup bowls.

Of course they were rather stingy with the shrimps. But really the original recipe didn't demand all that many, especially if you consider the amount of the soup. So I changed it up to my taste. Less soup, more shrimps.

_____________________________________________________

Carrot-Orange Soup with Shrimps

1 leek

800 g carrots

200 g potatoes, floury

200 ml orange juice, more according to taste

500 ml vegetable broth

120 ml milk, more according to taste

500 g shrimps

1 garlic clove

olive oil

salt

pepper

curry

1. Wash the shrimps and dab them dry. Cut the shrimps into smaller pieces.

2. Peel the garlic clove and mince it.

3. Heat some oil in frying pan. Fry the shrimps with the garlic. Leave them for later.

4. Cut the green leafs and the root of the leek. Wash it thorougly and dry it.

5. Cut the leek into ca.0,5 cm thick slices. Put them in a big sauce pan.

6. Peel the carrots and the potatoes.

7. Cut the carrots into thin slices and add them to the leek.

8. Cut the potatoes into rough relatively small pieces. Put them into the sauce pan.

9. Add some oil and season with salt and pepper. Fry the vegetables for a few minutes. Make sure you don't let the leek scorch.

10. Add the vegetable broth and the 200 ml orange juice.

11. Cover the sauce pan and let it simmer over a medium-high heat for 20-25 minutes.

12. Take the sauce pan of the stove. Blend the vegetables with a blender shaft.

13. Add the milk and blend it in. Depending on how thin you like your soup you can add more milk and/or orange juice.

14. Season with salt, pepper and curry.

15. Add the shrimp to the soup and stir it in.

Bon appétit!!