Roasted or braised Pork Knuckle it’s a traditional dish in German and Czech cuisines. Usually they serve it with a braised cabbage, roasted potato and of course with lots of beer. For me it was a real challenge to cook this huge 10 pounds pice of meat. It wasn’t actually a knuckle it was almost a half of the leg! But the result is totally worth the efforts!

At first you have to boil the knuckle in a big stock pot filled with beer, broth, vegetables and herbs. Specially for this incredible dish I bought giant 24 quart stock pot, but you can of course buy much smaller knuckle! 

Beer Braised Pork Knuckles with Honey-Mustard Glaze

By voloshyna, May 6, 2013

• Total Time: 35 minutes
• Prep Time: 30 minutes
• Cook time: 5 hr 30 minutes

Ingredients:

• For the boiling: -
• pork knuckle - 10 lb, the amount of the rest ingredients depends on the size of knuckle
• beer, good amber or dark ale - 80 oz, not Guinness or stout
• vegetable broth - 80 oz
• salt - to taste, about 3/4 cup or more
• black pepper - 2 tbsp
• bouquet garni -
• celery stalks - 5-6
• medium onion - 1, pilled
• medium carrots - 2, pilled
• medium bell peppers - 2, cut into 4 pieces
• parsnip - 1, pilled
• brown sugar - 1/4 cup
• unpiled garlic cloves - 5
• For the glaze: -
• Dijon mustard - 1 cup
• honey - 1/2 cup
• caraway seeds - 1 tbsp
• garlic - 3-4 cloves

Instructions:

Put the knuckle in a stock pot and fill with all the ingredients for boiling, season to taste with a salt. Bring to a boil over a high heat, then reduce the heat an cook for about 3 hours, of until the meat will become tender and a little bit separates from the bone. Preheat oven to 325F. Mix together all the ingredients for the glaze. Transfer the knuckle into a deep roasting pan add 2 cups of the liquid, that remains from the boiling. If you want, you can rub the meat with a salt. Brush the pork knuckle with a half of the glaze and cover with a foil. Roast for 1 1/2 hour, until the meat is tender.  Then brush with a remaining glaze and minced garlic and roast uncovered on 375 F, for 20-25 minutes or until the skin of the meat is golden brown and crisp. Remove meat from the oven, cover with a foil and let to rest for about 20 minutes. Then serve and enjoy!

I cooked this soup about a month ago and now finally can share this really yummy recipe with you guys! It’s very healthy and low-cal, enjoy it and do not worry about loosing shape. 100% vegan!

Make your day brighter!

Thai pumpkin soup

By voloshyna, December 12, 2012

Ingredients:

• coriander - 1/4 tsp
• dry mustard - 1/2 tsp
• vegetable oil - 2 tbsp
• large yellow onion - 1 (finely chopped)
• small fresh red chili pepper - 1 (chopped)
• pilled and diced pumpkin - 2 pounds
• red Thai curry paste - 1 tsp or to taste
• vegetable broth - 3 cups
• coconut milk - 1 can (14 oz)
• grain sea salt - to taste
• coconut cream - 1/4 cup (for non-vegan heavy cream)
• finely fresh cilantro - 1/2 cup
• chilli powder - to taste

Instructions:

In a medium saucepan, heat oil over medium heat. Add coriander, fresh chili pepper and dry mustard, stir for 20 sec. Then add onion and cook until soft.  Stir in vegetable broth, coconut milk, and pumpkin, salt to taste; bring to a boil. Cook until pumpkin softens. Blend the soup, in a blender until smooth. Bring it back to a boil, pour coconut cream or heavy cream and remove from the heat. Serve hot, topped with fresh cilantro leaves and chilli powder.

Chilly autumn weather inspired me to cook this hot, aromatic cream soup. And even if there is a rain behind my window, this soup can always make me warm and happy.

Tomato cream soup

By voloshyna, November 7, 2012

• Total Time: 45 minutes
• Prep Time: 10 minutes
• Cook time: 35-40 minutes

Ingredients:

• cherry tomatoes, cut in half lengthwise - 4 pounds
• extra virgin olive oil - 2 tbsp
• basil - 10 leaves with stalks (leaves picked, stalks finely chopped)
• minced garlic - 2 cloves
• vegetable broth - 1 cup
• heavy whipping cream - 1/2 cup + more for serving
• salt - to taste
• freshly ground black pepper - to taste

Instructions:

Cut the tomatoes in halves. Mix them with minced cloves of garlic, olive oil, chopped basil stalks and 1/4 of a basil leaves. Season with salt and pepper. Try to choose the best olive oil, it gives a unique flavor for all of your dishes. Put the tomatoes evenly on a baking sheet, bake in a preheated 350 F oven for about 20 minutes. The reason for doing this is so that their flavor becomes intense and concentrated. Pour tomatoes with a juice to the medium saucepan. Add broth, the rest of basil leaves, bring to a simmer. Simmer until tomatoes begin to fall apart, about 10 minutes. Transfer soup to a blender and blend until smooth. Return soup to the stove over low heat and stir in cream. Taste and adjust salt and pepper as desired.