Aufwand: mittel<\/i><\/span><\/h4>\n200g Mungobohnen<\/span>
2 Eier<\/span>
1 kleiner Apfel<\/span>
1 Mair\u00fcbe<\/span>
100g Bauchspeck<\/span>
200g Sauerkraut<\/span>
1 EL Honig<\/span>
Salz, Pfeffer<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
<\/span>
<\/span><\/div>\n\n
Zubereitung<\/span><\/h3>\nF\u00fcr dieses Rezept m\u00fcssen die Mungobohnen bereits am Vortag in ausreichend Wasser eingeweicht werden. Am n\u00e4chsten Tag werden sie dann nocheinmal gut gewaschen und in frischem Wasser f\u00fcr etwa 30 Minuten gekocht.<\/span>
<\/span>W\u00e4hrend die Bohnen kochen, bereiten wir die F\u00fcllung f\u00fcr die Cupcakes vor. Daf\u00fcr werden der Speck und die Mair\u00fcbe in 1×1 cm gro\u00dfe St\u00fccke geschnitten. Au\u00dferdem wird ein kleiner Apfel fein gehachelt. Der Speck wird in einer Pfanne angebraten. Sobald er eine br\u00e4unliche F\u00e4rbung bekommen hat, werden die Mair\u00fcben beigegeben und die Hitze reduziert. Auch der Apfel kann nun hinzugef\u00fcgt werden. Die Mischung sollte nun noch mit der Restw\u00e4rme etwas d\u00fcnsten.<\/span>
<\/span>Nun sollten auch die Bohnen bereit sein. Diese werden mit einem Stabmixer oder \u00e4hnlichem zu einem Brei p\u00fcriert. Um diesen Vorgang etwas zu vereinfachen kann man etwas Wasser hinzuf\u00fcgen. Der Brei wird nun mit reichlich Salz und Pfeffer abgeschmeckt.<\/span>
<\/span>Als n\u00e4chstes wird das Sauerkraut zubereitet. Dieses kommt einfach mit etwas Wasser, einem EL Honig und etwas Salz in einen Topf mit Deckel und wird f\u00fcr etwa 15 Minuten ged\u00fcnstet.<\/span>
<\/span>W\u00e4hrenddessen vollenden wir den Teig f\u00fcr die Cupcakes. Zun\u00e4chst werden 2 Eier in Eigelb und -wei\u00df getrennt. Das Eiwei\u00df wird zu Schnee geschlagen und beiseite gestellt. Das Eigelb wird cremig geschlagen und anschlie\u00dfend mit dem Bohnenbrei vermengt. Zuletzt wird der Eischnee sanft untergehoben, sodass eine fluffige Masse entsteht.<\/span>
<\/span>Im letzten Schritt wird ein Muffin-Blech mit dem Teig gef\u00fcllt. In die Mitte kommt eine Portion des Speck und R\u00fcben Gemisches. Nun kommen die Cupcakes bei 200\u00b0C f\u00fcr etwa 20-30 Minuten in das Backrohr. Danach m\u00fcssen die Cupcakes nur noch mit dem Sauerkraut-Topping best\u00fcckt werden und es kann serviert werden!<\/span>
<\/span>
<\/span> <\/p>\nLasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<\/p>\n
\n
<\/span>This week I decided to cook something completely different and tried one of the recipes I had in mind, but wasn’t sure if the result would be edible ;). The result are these Bean Cupcakes <\/span> which are mainly influenced by the austrian and african cuisine. <\/span>
<\/span><\/p>\nIngredients <\/span><\/span><\/span><\/h3>\nEffort: medium<\/i><\/span><\/h4>\n <\/span>
200g Mung beans<\/span><\/span> 2 eggs<\/span><\/span> 1 small apple<\/span><\/span> 1 May turnip<\/span><\/span> 100g smoked pork belly<\/span><\/span> 200g sauerkraut<\/span><\/span> 1 tbsp. honey<\/span><\/span> salt, pepper<\/span><\/span><\/p>\n<\/div>\n
<\/p>\n
<\/span><\/h3>\nPreparation (2 Persons<\/span>)<\/span><\/h3>\n\n
For this recipe we have to soak the mung beans for around 12 hours. So be prepared to start with this the day before cooking. At the next day you have to wash the beans and cook them in fresh water for around 30 minutes.<\/span><\/p>\nMeanwhile we will prepare the filling of the cupcakes. Therefor we have to cut the pork belly and the turnip into cubes. The apple has to be grated. Afterwards we roast the pork belly within a pan till it turns a bit brownish. Then add the turnips and reduce the heat. After a while turn off the heat and add the apple aswell.<\/span><\/p>\nAfter that also the beans should be ready for being blended. To simplify this step you can add a bit of water. The resulting puree is seasoned generously with salt and pepper.<\/span><\/p>\nNow we are ready to prepare the sauerkraut topping. Put it into a pot with a bit of water, one tbsp. of honey and some salt and let it braise for around 15 minutes.<\/span><\/p>\nMeanwhile we will finish the dough for the cupcakes. Therefor we have to separate the eggs into yolk and eggwhites. The latter are beaten till they are stiff. The yolks are stirred. As soon as they look creamy add the bean puree and mix everything together. Now add the beaten egg whites and mix everything together gently.<\/span><\/p>\nFor the last step we need a muffin tin. This is filled with the cupcake dough. In the middle of each cupcake you have to add a bit of the pork belly and turnip mixture. Bake the cupcakes for 20-30 minutes at 200 \u00b0C. Afterwards put the sauerkraut on top of them and serve the dish still hot!<\/span>
<\/span><\/p>\n<\/div>\n
<\/span>Enjoy it \ud83d\ude42 !<\/span><\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Um mal wieder etwas Abwechslung zu bekommen, habe ich beschlossen wiedermal etwas zu experimentieren. Daraus wurden diese Bohnencupcakes, die haupts\u00e4chlich Einfl\u00fcsse aus der \u00f6sterreichischen und afrikanischen K\u00fcche haben. Zutaten (2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[21],"tags":[],"yoast_head":"\n
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<\/a>