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Steak, Green Beans and Hasselback Potatoes on Mother’s Day

Steak, Green Beans and Hasselback Potatoes on Mother’s Day
Steak, Green Beans and Hasselback Potatoes on Mother’s Day

Hello Everybody!!

I hope you all had a great weekend! I was at my parents house, spending a lot of time in the kitchen 🙂 My goal was to make a great mother’s day lunch for my parents and me, my two grandmas and grandpa. Of course I started preparing on saturday, but got really sabotaged as I found myself persuaded to do another cake for my mum to bring to a barbecue and to prepare lunch and dinner that day too. Oh my 😉 The end of it was that I didn’t start preparing the cake that I intended to make in the first place until late afternoon!!

But actually I didn’t mind much. My mom was so very happy this weekend, at least a bit because I made all this, that it was totally worth it 😉 The only thing I wished I did different was that I didn’t take much pictures!! Especially the dinner of  my Speedy Shrimp Pasta my father and me had on saturday was soooo awesome!! I thought it was already on the blog, so I wouldn’t need it, but this time I used frozen shrimps and homemade tagliatelle which made it sooo much better even!!

So what did we have for Mother’s Day lunch then? You might have guessed, as the title says it:

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

Beef steak prepared by my father, green beans the way I love to eat them, hasselback potatoes with lots of fresh herbs and a yummy wild garlic butter with all that! And for ‘dessert’ we had a Strawberry Oreo Cheese & Cream Cake (in Germany we say Torte for this type of cake!). It was sooo delicious!!

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

And you know what?! You will get the recipe for ALL of that!! And it even will be printable!! As you can see I installed a new feature on my blog which makes it possible for you to print the recipe only – and not all of the other things I am saying nor the big pictures. How do you like that?! 🙂

Steak, Green Beans and Hasselback Potatoes on Mother's Day
 
Prep time
Cook time
Total time
 
Easy to prepare but soo yummy!! Perfect for any kind of holiday meal!
Author:
Recipe type: Meat Main Dish
Serves: 6
Ingredients
Wild Garlic Butter
  • 125g (1/2 cup) softened butter
  • 200g wild garlic
  • salt
Herby Hasselback Potatoes
  • 16-18 small potatoes
  • fresh herbs (I used rosemary and lemon thyme)
  • coarse sea salt
  • 5 tablespoons olive oil
Steaks
  • 6 beef steaks
  • olive oil
  • salt, pepper and a sprinkle of fresh thyme
Green Beans with Tomatoes
  • 750g frozen green beans
  • 4 big tomatoes
  • 55g (1/4 cup) butter
  • very herby salt (or normal herb salt with extra herbs)
Instructions
Wild Garlic Butter
  1. Chop wild garlic very finely. Mix with butter and salt to taste. Put on a piece of baking paper and form into a roll and put in the fridge to cool down. This is best prepared a day ahead.
Herby Hasselback Potatoes
  1. Preheat oven to 200°C (375° F). Brush and wash your potatoes thoroughly. Take a sharp knife and cut into the potato far but not through. It has to be attached a little! Make more of those incisions about 2-3 mm apart. To make sure not to cut through the potato you can hold your knife peak downwards like a landing airplane! Once you touch your cutting board with the peak just stop cutting.
  2. Chop your herbs very finely. Seperate the cuts of the potatoes a little bit with your fingers and sprinkle herbs in. Arrange all potatoes on a baking tray covered with baking paper and drizzle with olive oil. Sprinkle sea salt on top.
  3. Bake your potatoes in the middle rack for about 35-40 minutes. You have to have a look how crispy you want them!
Steaks
  1. About 2 hours before you want to cook them take the steaks out of the fridge and let them reach room temperature. Brush them with oil and sprinkle with salt and pepper. When your potatoes are ready turn the oven off and start cooking the meat.
  2. We used a griddle (electric grill with two griddle pans pressed together) to cook the steaks as I was occuping the pan with the beans. So preheat whatever you are using and once it is really hot put the steaks in. They only need like 3 minutes on each side! You want the insides to be rose. Put the steaks on a plate, sprinkle with just a little of finely chopped thyme and put them in the turned off oven (where your potatoes are - you are just using the left over heat) for a few minutes until you are finished with the beans.
Green Beans with Tomatoes
  1. Put green beans in a large pan on high heat and cover with a lid. Meanwhile chop your tomatoes in chunks. Once the beans are thawed remove the lid and continue heating the beans on high heat and stir. When the beans are warm and most of the water is evaporated add the tomatoes. At the time the tomatoes start to soften turn the heat off and add the seasoning and butter and stir until the butter is melted. You can add more salt or herbs if you feel the need to.
  2. Serve immediately and dig in!! 🙂

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

The recipe for the Strawberry Oreo Cheese & Cream Cake will be in the next post!

Beef steak, hasselback potatoes, green beans and wild garlic butter recipe for mother's day by ginger, lemon and spice

Have a nice week!

~ Kathrin 

Mini Pavlovas with Lemon Curd, Raspberries and Chocolate

Mini Pavlovas with Lemon Curd, Raspberries and Chocolate
Mini Pavlovas with Lemon Curd, Raspberries and Chocolate

Hello everybody!!

My very first giveaway is over and very soon  this cute and roomy Apple Pouch will be sent to a new owner!

Who is it you ask?

I used random.org to draw the lucky winner: Congratulations to Ariane from arifra83!! 

Apple Pouch Giveaway by gingerlemonandspice

She said she would use this pursie to store all the small things a woman needs during a day  🙂

 

But all of you that weren’t so lucky – don’t be sad!! There will be another giveaway sometime for sure! And for now you can take a teensy bit of your time and make those tender and delicious Mini Pavlovas. They aren’t difficult to make but look  and taste so decadent and sophisticated! A very special treat for you or your loved ones. Or make them for your mother on mother’s day?

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

Mini Pavlovas

adapted from Donal Skehan

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

 

 

 

 

 

 

 

 

Ingredients:

Meringue:

250g powdered sugar

4 egg whites (maybe left from making Creamy Lemon Curd?)

2 teaspoons corn flour

1 teaspoon white vine vinegar (I used white balsamico)

 

Filling:

500g cream, whipped (if you like with some cinnamon)

250g raspberries and/or optional lemon curd (I had bananas with the lemon curd version)

Chocolate shavings*

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

 

Directions:

1. Preheat your oven to 150°C and put baking parchment on two or three baking trays. Then place the sugar and the egg whites in a bowl and mix until white and stiff. This takes at least 10 minutes! Lucky you if you have a stand mixer, if not take some patience and use your electric hand mixer 🙂 The mixture is ready if you can form peaks and they stay stiff! Fold in corn flour and vinegar gently with a rubber spatula.

2. Take about one tablespoon of the mixture, put it on a baking tray and flatten out a little. This is your first mini disc! Repeat until all the batter is used up. You should have about 14-16 discs. I made mine a little on the very flat site, I guess you could leave them a little thicker and use only 2 discs to make the staples later!

3. Bake them for 45 minutes and then open the door of the oven a little and let them cool down completely. Meanwhile prepar the filling!

4. Assamble the Mini Pavlovas by stacking a meringue disc, a tablespoon of cream and some raspberries and maybe some lemon curd and repeat. I made two different kinds – One with cinnamon cream and raspberries and one with plain cream, bananas and lemon curd. Sprinkle the chocolate shavings on top!

5. Enjoy immediately after snapping a picture or two 😉

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

* How to make chocolate shavings:

Take one bar of dark chocolate and a very big knife. ‘Shave’ the chocolate from the bottom of the chocolate bar with the big knife. For some people it is easier to press the chocolate liying on a table with one short side to their belly and shave towards their body. It would be good to wear a clean apron if you try this 🙂

This is a video which shows kind of what I mean: http://www.youtube.com/watch?v=K6NjcsdvgwM

Have fun trying this yourself!

Donal Skehan's Mini Pavlovas with Raspberries, Chocolate and Lemon Curd by ginger, lemon & spice

~ Kathrin