<rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:media="http://search.yahoo.com/mrss/" version="2.0">
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         <title>Recipes</title>
         <link>https://www.haberkaraman.com/recipes/</link>
         <description></description><item>
			<title><![CDATA[Blumenkohl mit Hackfleisch, überbacken]]></title>
			<description><![CDATA[Zutaten
•Pfeffer
•Muskat 
•Salz (prise)
•250 ml Liter Sahne
•2 Zwiebeln
•1 Blumenkohl
•½Kg Hackfleisch
•3 Eier
•Ol fur die Form
•100g Käse, geriebener (Gouda oder Emmentaler)
•60 g Butter]]></description>
		    <content:encoded><![CDATA[Zubereitung So geht es:

1. Zunächst waschen Sie den Blumenkohl gut und in Röschen zerteilen, danach in leicht gesalzenem Wasser bissfest kochen.

2. Als nächstes das Hackfleisch mit der klein gehackten Zwiebel, Pfefer, Salz, Muskat und 1 Ei mischen und abschmecken.

3. Danach den Blumenkohl in eine vorher gut gefettete Auflaufform geben und mit Butterflocken belegen. Nun die Hackmasse langsam darauf distribuieren. Danach die Eier mit Käse und Sahne mischen und ebenfalls darüber geben.

Es ist total lecker und ist super einfach !

Zum schluss backen Sie es Im vorgeheizten Backofen bei ca.221°C 20 Min.

Guten Appeti
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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/blumenkohl-mit-hackfleisch-uberbacken-6610.jpg</image>
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			<link>https://www.haberkaraman.com/blumenkohl-mit-hackfleisch-uberbacken/47855/</link>
			<pubDate>Fri, 20 May 2022 23:14:12 +0300</pubDate>
			</item><item>
			<title><![CDATA[Wiener-Platzchen]]></title>
			<description><![CDATA[*Zutaten

°2 EL Puderzucker, gesiebt
Teigzutaten
° 50 g dunkle Schokolade
°1 Stück Eigelb, Größe. NS.
°1 Stück Eiweiß, Größe. NS.
°130g weiche Butter
°70 g Puderzucker
°2 Esslöffel Amaretto italienisches Mandelgetränk
°160 Gramm Weizenmehl
°1 Schachtel Karamellpulver
Füllungszutaten
°1 Esslöffel Amaretto, italienischer Mandellikör
°2 EL Marmelade nach Wahl]]></description>
		    <content:encoded><![CDATA[* Zubereitung des Rezepts

Zuerst die Schokolade in große Stücke schneiden und in eine Schüssel geben. Hängen Sie die Schüssel über ein Wasserbad und lassen Sie die Schokolade etwa 20 Minuten langsam schmelzen.

In der Zwischenzeit den Backofen auf 175°C (Umluft 150°C) vorheizen und zwei Backbleche mit Backpapier auslegen.
Dann Butter und Puderzucker in eine Rührschüssel geben und schaumig schlagen.

Dann das Eigelb, den Mandellikör und die geschmolzene Schokolade hinzufügen.

Nun das Mehl mit dem Puddingpulver vermischen und mit den anderen Zutaten verrühren.

Dann das Eiweiß steif schlagen und mit einem Löffel vorsichtig unter den Teig rühren.

Nun die Masse in einen Spritzbeutel mit Sterntülle füllen und 80 kleine Stücke (Ø 1,5 cm) auf die Backbleche legen.

Die Backbleche nacheinander auf die mittlere Schiene des heißen Backofens stellen und die Kekse jeweils 8-10 Minuten backen.
Die fertigen Kekse auf einem Kuchengitter auskühlen lassen. Inzwischen Marmelade mit Mandellikör glatt rühren.

Zum Schluss die Hälfte der Kekse mit Marmelade bestreichen, die andere Hälfte darauf legen und andrücken. Anschließend das Wiener Busserl 30 Minuten trocknen lassen und mit Puderzucker bestäuben.
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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/wiener-platzchen-9172.jpg</image>
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			<link>https://www.haberkaraman.com/wiener-platzchen/47850/</link>
			<pubDate>Fri, 13 May 2022 13:36:24 +0300</pubDate>
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			<title><![CDATA[Easy chicken curry]]></title>
			<description><![CDATA[This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt]]></description>
		    <content:encoded><![CDATA[Ingredients



	2 tbsp sunflower oil
	1 onion, thinly sliced
	2 garlic cloves, crushed
	thumb-sized piece of ginger, grated
	6 chicken thighs, boneless and skinless
	3 tbsp medium spice paste (tikka works well)
	400g can chopped tomatoes
	100g Greek yogurt
	1 small bunch of coriander, leaves chopped
	50g ground almonds
	naan breads or cooked basmati rice, to serve


Method


	STEP 1
	Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
	
	STEP 2
	Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-chicken-curry-6123.jpg</image>
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			<link>https://www.haberkaraman.com/easy-chicken-curry/47843/</link>
			<pubDate>Mon, 02 May 2022 16:10:20 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy carrot cake]]></title>
			<description><![CDATA[Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.]]></description>
		    <content:encoded><![CDATA[Ingredients



	230ml vegetable oil, plus extra for the tin
	100g natural yogurt
	4 large eggs
	1½ tsp vanilla extract
	½ orange, zested
	265g self-raising flour
	335g light muscovado sugar
	2½ tsp ground cinnamon
	¼ fresh nutmeg, finely grated
	265g carrots (about 3), grated
	100g sultanas or raisins
	100g walnuts or pecans, roughly chopped (optional)




For the icing


	100g slightly salted butter, softened
	300g icing sugar
	100g soft cheese


Method


	STEP 1
	Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
	
	STEP 2
	Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
	
	STEP 3
	Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
	
	STEP 4
	To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-carrot-cake-9136.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-carrot-cake-9136.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.haberkaraman.com/easy-carrot-cake/47842/</link>
			<pubDate>Mon, 02 May 2022 16:07:54 +0300</pubDate>
			</item><item>
			<title><![CDATA[Vegetarian lasagne]]></title>
			<description><![CDATA[Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them]]></description>
		    <content:encoded><![CDATA[Ingredients



	3 red peppers, cut into large chunks
	2 aubergines, cut into ½ cm thick slices
	8 tbsp olive oil, plus extra for the dish
	300g lasagne sheets
	125g mozzarella
	handful cherry tomatoes, halved




For the tomato sauce


	1 tbsp olive oil
	2 onions, finely chopped
	2 garlic cloves, sliced
	1 carrot, roughly chopped
	2 tbsp tomato purée
	200ml white wine
	3 x 400g cans chopped tomatoes
	1 bunch of basil, leaves picked




For the white sauce


	85g butter
	85g plain flour
	750ml milk


Method


	STEP 1
	To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
	
	STEP 2
	To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
	
	STEP 3
	Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
	
	STEP 4
	Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
	
	STEP 5
	Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/vegetarian-lasagne-649.jpg</image>
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			<link>https://www.haberkaraman.com/vegetarian-lasagne/47841/</link>
			<pubDate>Mon, 02 May 2022 16:04:41 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy chicken fajitas]]></title>
			<description><![CDATA[Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table]]></description>
		    <content:encoded><![CDATA[Ingredients



	2 large chicken breasts, finely sliced
	1 red onion, finely sliced
	1 red pepper, sliced
	1 red chilli, finely sliced (optional)




For the marinade


	1 heaped tbsp smoked paprika
	1 tbsp ground coriander
	pinch of ground cumin
	2 medium garlic cloves, crushed
	4 tbsp olive oil
	1 lime, juiced
	4-5 drops Tabasco




To serve


	6 medium tortillas
	bag mixed salad
	230g tub fresh salsa


Method


	STEP 1
	Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
	
	STEP 2
	Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
	
	STEP 3
	Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
	
	STEP 4
	Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
	
	STEP 5
	Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
	
	STEP 6
	To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
	
	STEP 7
	Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-chicken-fajitas-4597.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-chicken-fajitas-4597.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.haberkaraman.com/easy-chicken-fajitas/47840/</link>
			<pubDate>Mon, 02 May 2022 15:53:09 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy pancakes]]></title>
			<description><![CDATA[Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional]]></description>
		    <content:encoded><![CDATA[Ingredients



	100g plain flour
	2 large eggs
	300ml milk
	1 tbsp sunflower or vegetable oil, plus a little extra for frying
	lemon wedges to serve (optional)
	caster sugar to serve (optional)


Method


	STEP 1
	Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
	
	STEP 2
	Set aside for 30 mins to rest if you have time, or start cooking straight away.
	
	STEP 3
	Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
	
	STEP 4
	When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
	
	STEP 5
	Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-pancakes-1110.jpg</image>
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			<link>https://www.haberkaraman.com/easy-pancakes/47839/</link>
			<pubDate>Mon, 02 May 2022 15:51:20 +0300</pubDate>
			</item><item>
			<title><![CDATA[One-pan spaghetti with nduja, fennel & olives]]></title>
			<description><![CDATA[A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!]]></description>
		    <content:encoded><![CDATA[Ingredients



	400g spaghetti
	3 garlic cloves , very thinly sliced
	½ fennel , halved and very thinly sliced
	75g nduja or sobrasada paste
	200g tomatoes (the best you can get), chopped into chunks
	75g black olives , pitted and sliced
	2 tsp tomato purée
	3 tbsp olive oil , plus a drizzle
	2 tsp red wine vinegar
	40g pecorino , plus extra to serve
	handful basil , torn


Method


	STEP 1
	Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
	
	STEP 2
	Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/one-pan-spaghetti-with-nduja-fennel-olives-6258.jpg</image>
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			<link>https://www.haberkaraman.com/one-pan-spaghetti-with-nduja-fennel-olives/47838/</link>
			<pubDate>Mon, 02 May 2022 15:49:20 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy chocolate fudge cake]]></title>
			<description><![CDATA[Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win]]></description>
		    <content:encoded><![CDATA[Ingredients



	150ml sunflower oil, plus extra for the tin
	175g self-raising flour
	2 tbsp cocoa powder
	1 tsp bicarbonate of soda
	150g caster sugar
	2 tbsp golden syrup
	2 large eggs, lightly beaten
	150ml semi-skimmed milk




For the icing


	100g unsalted butter
	225g icing sugar
	40g cocoa powder
	2½ tbsp milk (a little more if needed)


Method


	STEP 1
	Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
	
	STEP 2
	Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
	
	STEP 3
	Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
	
	STEP 4
	To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
	
	STEP 5
	Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-chocolate-fudge-cake-8953.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-chocolate-fudge-cake-8953.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.haberkaraman.com/easy-chocolate-fudge-cake/47837/</link>
			<pubDate>Mon, 02 May 2022 15:47:26 +0300</pubDate>
			</item><item>
			<title><![CDATA[Thai fried prawn & pineapple rice]]></title>
			<description><![CDATA[This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month]]></description>
		    <content:encoded><![CDATA[Ingredients



	2 tsp sunflower oil
	bunch spring onions , greens and whites separated, both sliced
	1 green pepper , deseeded and chopped into small chunks
	140g pineapple , chopped into bite-sized chunks
	3 tbsp Thai green curry paste
	4 tsp light soy sauce , plus extra to serve
	300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
	2 large eggs , beaten
	140g frozen peas
	225g can bamboo shoots , drained
	250g frozen prawns , cooked or raw
	2-3 limes , 1 juiced, the rest cut into wedges to serve
	handful coriander leaves (optional)


Method


	STEP 1
	Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
	
	STEP 2
	Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/thai-fried-prawn-pineapple-rice-6468.jpg</image>
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			<link>https://www.haberkaraman.com/thai-fried-prawn-pineapple-rice/47836/</link>
			<pubDate>Mon, 02 May 2022 15:45:44 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy teriyaki chicken]]></title>
			<description><![CDATA[Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens]]></description>
		    <content:encoded><![CDATA[Ingredients



	2 tbsp toasted sesame oil
	6 skinless and boneless chicken thighs, sliced
	2 large garlic cloves, crushed
	1 thumb-sized piece ginger, grated
	50g runny honey
	30ml light soy sauce
	1 tbsp rice wine vinegar
	1 tbsp sesame seeds , to serve
	4 spring onions, shredded, to serve
	sticky rice, to serve
	steamed bok choi or spring greens, to serve


Method


	STEP 1
	Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
	
	STEP 2
	Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
	


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		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-teriyaki-chicken-5656.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-teriyaki-chicken-5656.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.haberkaraman.com/easy-teriyaki-chicken/47835/</link>
			<pubDate>Mon, 02 May 2022 15:42:05 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy classic lasagne]]></title>
			<description><![CDATA[Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella]]></description>
		    <content:encoded><![CDATA[Ingredients



	1 tbsp olive oil
	2 rashers smoked streaky bacon
	1 onion , finely chopped
	1 celery stick, finely chopped
	1 medium carrot , grated
	2 garlic cloves , finely chopped
	500g beef mince
	1 tbsp tomato purée
	2 x 400g cans chopped tomatoes
	1 tbsp clear honey
	500g pack fresh egg lasagne sheets
	400ml crème fraîche
	125g ball mozzarella , roughly torn
	50g freshly grated parmesan
	large handful basil leaves , torn (optional)


Method


	STEP 1
	Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
	
	STEP 2
	Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
	
	STEP 3
	Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
	
	STEP 4
	Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
	
	STEP 5
	Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.
	


]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-classic-lasagne-7837.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-classic-lasagne-7837.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/05/easy-classic-lasagne-7837-t.jpg"/>
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			<link>https://www.haberkaraman.com/easy-classic-lasagne/47834/</link>
			<pubDate>Mon, 02 May 2022 15:38:50 +0300</pubDate>
			</item><item>
			<title><![CDATA[Easy butter chicken]]></title>
			<description><![CDATA[Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep]]></description>
		    <content:encoded><![CDATA[Ingredients



	500g skinless boneless chicken thighs




For the marinade


	1 lemon, juiced
	2 tsp ground cumin
	2 tsp paprika
	1-2 tsp hot chilli powder
	200g natural yogurt




For the curry


	2 tbsp vegetable oil
	1 large onion, chopped
	3 garlic cloves, crushed
	1 green chilli, deseeded and finely chopped (optional)
	thumb-sized piece ginger, grated
	1 tsp garam masala
	2 tsp ground fenugreek
	3 tbsp tomato purée
	300ml chicken stock
	50g flaked almonds, toasted




To serve (optional)


	cooked basmati rice
	naan bread
	mango chutney or lime pickle
	fresh coriander
	lime wedges


Method


	STEP 1
	In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
	
	STEP 2
	In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
	
	STEP 3
	Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
	


]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/05/easy-butter-chicken-2569.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/easy-butter-chicken-2569.jpg" type="image/jpeg" medium="image"/>
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			<link>https://www.haberkaraman.com/easy-butter-chicken/47833/</link>
			<pubDate>Mon, 02 May 2022 15:35:10 +0300</pubDate>
			</item><item>
			<title><![CDATA[Chorizo & mozzarella gnocchi bake]]></title>
			<description><![CDATA[Ingredients 1 tbsp olive oil 1 onion , finely chopped 2 garlic cloves , crushed 120g chorizo , diced 2 x 400g cans chopped tomatoes 1 tsp caster sugar...]]></description>
		    <content:encoded><![CDATA[Ingredients



	1 tbsp olive oil
	1 onion , finely chopped
	2 garlic cloves , crushed
	120g chorizo , diced
	2 x 400g cans chopped tomatoes
	1 tsp caster sugar
	600g fresh gnocchi
	125g mozzarella ball, cut into chunks
	small bunch of basil , torn
	green salad , to serve



	STEP 1
	Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
	
	STEP 2
	Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
	




Tahmini okuma suresi: 2 dakika.]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/05/chorizo-mozzarella-gnocchi-bake-5589.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/05/chorizo-mozzarella-gnocchi-bake-5589.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/05/chorizo-mozzarella-gnocchi-bake-5589-t.jpg"/>
<enclosure url="https://www.haberkaraman.com/images/haberler/2022/05/chorizo-mozzarella-gnocchi-bake-5589.jpg" length="50000" type="image/jpeg"/>
			<link>https://www.haberkaraman.com/chorizo-mozzarella-gnocchi-bake/47832/</link>
			<pubDate>Mon, 02 May 2022 15:26:10 +0300</pubDate>
			</item><item>
			<title><![CDATA[Schaschliksoße wie auf dem Jahrmarkt/Kirmes]]></title>
			<description><![CDATA[Zutaten:
•5 Spritzer Tabasco
•3 Paprikaschoten
•5 bis 7 Zwiebeln
•4 EL Öl
•(1L) Hühnerbrühe
•(120mL) Honig
•(120mL) Rübenkraut
•3 EL Paprikapulver
•(80mL) Essig
•2 Tube/n Tomatenmark
•(100mL) Worcestersauce
•1 EL Currypulver]]></description>
		    <content:encoded><![CDATA[️Zubereitung:
1. Zuerst die Zwiebeln vierteln oder achteln, Paprikaschoten in dünne Streifen schneiden und beides in dem Öl kurz anschwitzen/bräunen.

2. Als nächstes mit der Hühnerbrühe auffüllen, alle anderen Zutaten dazugeben und solange köcheln lassen, bis die Zwiebeln und die Paprika weich sind.

3. Als letztes nach Belieben mit der einen oder anderen Zutat abschmecken.( Falls die Soße zu dick ist, einfach etwas Brühe dazugeben, falls sie zu dünn ist, noch Tomatenmark hinzugeben). Fertig ist es!
]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/04/schaschliksosse-wie-auf-dem-jahrmarkt-kirmes-7489.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/04/schaschliksosse-wie-auf-dem-jahrmarkt-kirmes-7489.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/04/schaschliksosse-wie-auf-dem-jahrmarkt-kirmes-7489-t.jpg"/>
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			<link>https://www.haberkaraman.com/schaschliksosse-wie-auf-dem-jahrmarkt-kirmes/47826/</link>
			<pubDate>Wed, 27 Apr 2022 04:37:22 +0300</pubDate>
			</item><item>
			<title><![CDATA[LPG Kuchen]]></title>
			<description><![CDATA[Zutaten :

Für den Boden:

250 g Butter
4 Ei(er), getrennt
250 g Puderzucker
1 Pck. Vanillinzucker
1 Prise(n) Salz
250 g Dinkelmehl, glatt
2 TL, gestr. Weinsteinbackpulver]]></description>
		    <content:encoded><![CDATA[Für die Füllung:

1 Pck. Puddingpulver, Vanille
2 EL Zucker
1/2 Liter Milch
250 g Butter
250 g Kekse, (Butterkekse)

etwas Weinbrand
Für den Guss: (Lukullusmasse)

200 g Puderzucker
3 EL Kakaopulver, feines
2 Ei(er)
250 g Kokosfett, zerlassenes
Zubereitung:

Arbeitszeit: ca. 1 Std.
Ruhezeit: ca. 2 Std.
Schwierigkeitsgrad: normal
Kalorien p. P.: keine Angabe

Den Backofen vorheizen (180°C Umluft).

Aus Butter, Eidotter, Staubzucker, Vanillinzucker und Salz eine cremige Schaummasse bereiten.
Das Mehl mit dem Backpulver mischen und unterrühren. Das Eiklar steif schlagen und unterheben.
Den Teig auf einem Backblech (25×40 cm) verteilen und ca. 20 min backen.

Puddingpulver mit Zucker und Milch zum Pudding kochen und auskühlen lassen.
Butter schaumig rühren und Pudding esslöffelweise unterrühren. Butter und Pudding müssen die gleiche Temperatur haben. Die Buttercreme auf dem Boden verteilen. Die Kekse kurz in Weinbrand tauchen und lückenlos auf der Buttercreme verteilen.

Für den Guss das Kokosfett schmelzen und abkühlen lassen. Den Staubzucker mit dem Kakao mischen, die Eier und das zerlassene Kokosfett einrühren, sodass eine dickflüssige Masse entsteht. Den Kuchen mit dem Guss überziehen und das Ganze kühl stellen.
]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/04/lpg-kuchen-1712.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/04/lpg-kuchen-1712.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/04/lpg-kuchen-1712-t.jpg"/>
<enclosure url="https://www.haberkaraman.com/images/haberler/2022/04/lpg-kuchen-1712.jpg" length="50000" type="image/jpeg"/>
			<link>https://www.haberkaraman.com/lpg-kuchen/47825/</link>
			<pubDate>Tue, 26 Apr 2022 04:42:04 +0300</pubDate>
			</item><item>
			<title><![CDATA[Apfel Schmandkuchen in 10 Minuten bereit für den Ofen]]></title>
			<description><![CDATA[✔️Zutaten:
✔️Für den Teig:
•1 Pck Vanillezucker
•100 g Zucker
•300 g Mehl
•1 TL Backpulver
•2 Eier
•150 g Butter
✔️Für den Guss:
•30 g Zucker
•250 g Schmand
•2 Eier
✔️Für den Belag:
•Drei Äpfel]]></description>
		    <content:encoded><![CDATA[️Zubereitung:

1. Als erstes den Zucker und Butter mit Vanillezucker schaumig rühren. Rühren Sie die Eier unter und zum Schluss das Mehl mit dem Backpulver vermischen. Gib den Teig in eine gefettete Springform.

2. Jetzt die Äpfel fein schälen, in kleine Stücke teilen und diese leicht in den Teig drücken. Den Kuchen bei 191° Grad 10 Min vorbacken.

3. Aus Zucker, Eiern und Schmand einen Guss rühren und diesen nach den 10 Min Vorbackzeit auf den Kuchen geben. Den Kuchen weitere ca. 40  Minuten backen. Sowas von lecker ist er !

Mit Puderzucker bestreuen. Guten Appetit️
]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/04/apfel-schmandkuchen-in-10-minuten-bereit-fur-den-ofen-2178.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/04/apfel-schmandkuchen-in-10-minuten-bereit-fur-den-ofen-2178.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/04/apfel-schmandkuchen-in-10-minuten-bereit-fur-den-ofen-2178-t.jpg"/>
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			<link>https://www.haberkaraman.com/apfel-schmandkuchen-in-10-minuten-bereit-fur-den-ofen/47824/</link>
			<pubDate>Tue, 26 Apr 2022 02:09:28 +0300</pubDate>
			</item><item>
			<title><![CDATA[Rolle gefüllt bei Vanillecreme]]></title>
			<description><![CDATA[✔️ZUTATEN:
✔️Teig:
•250 g Mehl
•125 ml Schmand
•Salz
•125 g Butter
✔️Vanillecreme:
•½ Vanille Schote
•250 Mascarpone
•4 Esslöffel Puderzucker
✔️Zusätzlich:
•Rollen Förmchen 3 Esslöffel.Zucker]]></description>
		    <content:encoded><![CDATA[️ZUBEREITUNG:

️Der Teig:

Das Backblech mit Backpapier belegen.

Zuerst muss man alle Zutaten verkneten, in Alufolie wickeln und für ca 60 minuten in dem Kühlschrank kalt stellen.

Jetzt den Teig auf einer bemehlten Arbeitsplatte ausrollen. Je dünner der Teig beim Ausrollen wird, desto besser.

Den 0,3 bis 0,5 mm dicken Teig jetzt in Längsstreifen teilen.

Die Förmchen mit Margarine oder Butter bestreichen.

 

Den Backofen auf 201°C vorheizen.

Rollen Sie Die Teigstreifen um die Förmchen , wobei Ihr dies vom dünnen zum dicken Ende hin macht.

Anschließend in Zucker wälzen.

Die Teigrollen auf das Backblech legen und im vorgeheizten Backofen bei 201° C für ca. 20-25 Min fertig backen.

 

️Die Vanillecreme:

Alle Zutaten miteinander verrühren.

Mit Hilfe einer Backspritze die Rollen mit Creme befüllen.
]]></content:encoded>
		    <image>https://www.haberkaraman.com/images/haberler/2022/04/rolle-gefullt-bei-vanillecreme-8752.jpg</image>
		    <media:content url="https://www.haberkaraman.com/images/haberler/2022/04/rolle-gefullt-bei-vanillecreme-8752.jpg" type="image/jpeg" medium="image"/>
<media:thumbnail url="https://www.haberkaraman.com/images/haberler/2022/04/rolle-gefullt-bei-vanillecreme-8752-t.jpg"/>
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			<link>https://www.haberkaraman.com/rolle-gefullt-bei-vanillecreme/47822/</link>
			<pubDate>Tue, 26 Apr 2022 01:58:09 +0300</pubDate>
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