This is for you Nana.

Nana and I met years ago in FFM. We found out month after we became close friends – than even our grandfathers were friends. Staying at her place we always sat in the kitchen talking about boys and stuff and her mother cooked – wich we celebrated. I remember the delicious chicken, your red cat, the electric salt mill which I used in the morning for my dark bread & butter breakfast (which I love) and pj parties on your bed (BTW do you still have this crazy pictures?). Thank your for these beautiful memories my Lilifee & Sun Delight.

Your Hazelnut Moon.


What do you need?

  • 4 paprika (1pp)
  • Rice (as much as you like pp, I always use basmati rice but Clothilde prefered yasmin rice so we took yasmin #TeamYellowPressure)
  • Colorful chili ropes (3-5)
  • Sugar & Salt & fresh pepper
  • Tomatejuice (pressed tomatoes around 4 packages)
  • 200ml Cream or cream fraîche
  • 3 bay leaves
  • 1 zucchini
  • 1 onion
  • 1 shallot
  • A bunch of thyme and pasley
  • 3 carrots
  • 6 slices of cheese (1 per paprika + 2 for the filling) we took old gouda but as always..take the one you prefer
  • Red or white wine for deglacing




What you do:

As always: We peel & cut (preparation phasis). Onions, garlic, tomatoes, zucchini, chili – everything in small pieces and *hop* in the pan (I always fry in butter AND olive oil). Parallel fry the meat (do yourself a favor and adjust always a little meat over time otherwise the leaving water will cause more a cooking than frying). Deglace everything with wine. You can use white or red, just take what you have there. When everything is fried you but it in a bowl, adjust the cheese, thyme and the pasley and salt & pepper it.

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Finished? Now prepare the paprika. „Behead“ them and fill them with the filling and top everything with 1 slice of cheese. Parallel you can start to prepare their tomato bath tube. Therefor you simply warm up the tomato juice, adjust salt, sugar and pepper (if you like dried broth) the bay leaves and the cream. Here your creativity is crucial – if you prefer more sugar or adjusting other ingredients like rosemary you´re free to do so. Now place the paprika in a way you make sure they don´t tilt over. Important? Not too much tomato juice! Otherwise your dish drowns in juice … we don´t want that. Close the whole pan with its lid and prepare the rice (just follow the instructions on the back side). I prefer my paprika al dente but Clothilde prefers them well-well-through so guess what? Yes we made the well-through, of course. While slowly simmering you have to time dinner to be ready between 30- 45 minutes. Yup, not really fast food. But it´s worth it.

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Okay, now you simply put the rice on the place, adjust some butter & salt & pepper – adjust elegantly the paprika and pour the sauce around it. Now you only pepper it a last time, adjust some pasley so it pleasents the eye. If you want to make your company perfect you should give Nana a call but I hope the dish will be sufficient anyway. Enjoy!





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