Henze knocks everything into the pan
A frying pan can do more than just fry sausages or fried eggs. Christian Henze shows just how "pan-tastic" this cooking utensil is. He spent over a year fine-tuning his pan recipes. The result is quick, simple and amazingly varied dishes.
What do professional chefs actually do when they're hungry? Eat, of course. Stupid question! But what do they eat? I can well imagine (and consider such "lapses" to be humanly understandable) that a professional chef might grab a quick bite of fast food on the go, far away from his own kitchen, before he falls over with hunger. After all, in some places you can find delicious currywurst at the stall, which has been a source of comfort not only for Tatort detectives. But what does a professional chef eat at home after work? Home cooking or gourmet cuisine? All you really want to do is put your feet up. Most of the master chefs seem to agree: it has to be quick and it has to taste good! And if the delicious food doesn't make the scales go crazy, but your own soul - then you are (eating) happy.
Christian Henze is also a gourmet who meets all these requirements for after-work cooking: fast, tasty, light and happy. He doesn't need much - apart from the ingredients, all he needs is a pan. In his latest cookbook of the same name, Henze shows what he "simply pans up". The book, subtitled "Einfach köstlich" (Simply delicious), has been published by Becker Joest Volk Verlag. 78 recipes show how unlimited variety can be achieved without any stress. Lovers of simple, quick recipes that make you really happy and satisfied will get their money's worth here. Clearly - currywurst fans are not left empty-handed with Christian Henze: Here, currywurst comes with an oriental twist. You'll also be surprised by "fried potatoes 2.0", for which you don't even need a pot to boil potatoes. If you like it more exotic, you can really show off, sometimes a guest comes over for an after-work feast: how about "Salmon parcels with spicy peanut sauce", "Crunchy oyster mushroom wrap with wasabi mayo" or "Pita thaler with honey bacon and avocado"? It all sounds like a lot of work, but in fact you only need just under half an hour to prepare them.
Finding a pan made easy
If you like cooking (like me), you certainly don't like washing up (like me). Well, most of the dirty dishes go in the dishwasher. But the sharp chef's knives, wooden boards and coated pans? Better not! Recipes that don't require a lot of pots and pans are very welcome: Henze's first reach is always for the pan. "Nothing is easier, nothing is quicker and nothing tastes better to me," says Christian Henze. For him, cooking in a pan is the epitome of roasted flavors and variety. That suits me very well, I also love my pans. It took me a long time to find the "pan of my heart".
The way there was via "inexpensive" products whose coatings were soon not worth their price. "Buy nice, buy twice", as the English say. We know the saying too, and in the end I didn't just buy twice, but three and four times over the years and paid for it. I now have a large and a medium-sized coated frying pan, for which I had to dig deep into my pockets, but which have now been doing their job for a very long time without any loss of quality. The duo is completed by a really heavy cast iron pan, bought over 30 years ago in the Czech Republic - and much loved for preparing steaks and roast potatoes.
If you are still undecided about which type of pan to choose, Christian Henze will help you decide in this book. He briefly and clearly lists the properties, advantages and disadvantages of the various pans, as well as the different base types: Non-stick pans, cast iron pans, stainless steel pans, aluminum pans and enameled pans.
One pan is better than one pot
Cooking everything in one pot and bringing it to the table - that's fast cooking for smart chefs. And a universally popular family meal. But One Pan goes beyond the successful One Pot trend, because many dishes simply turn out even better in a pan. "The ingredients are crisp and fresh, prepared to perfection and on the table without any detours," writes the author. Christian Henze presents a selection of new, contemporary and quick dishes that require nothing more than a single non-stick frying pan - and sometimes even a lid. "Einfach in die Pfanne" comprises four chapters: express, light, hearty, with batter and sweet. All the dishes don't take much time, and you don't have to spend a quarter of an hour on the express recipes: "Neither the frozen pizza nor the delivery service is quicker than the recipes in this chapter, but nowhere near as tasty. I promise you: it's 10 minutes perfectly invested - maximum!" says the author.
Christian Henze writes in his foreword "Pfanntastisch": "It is always a special concern of mine to put unusual dishes on the plate. I have spent over a year developing, testing and refining these special recipes for use in a normal non-stick pan. Today I promise you: These dishes are easy to fall in love with. Simply place the hot pan with a saucer on the table - just like in grandma's day. That's the start of a relaxed meal with guaranteed success. It can be light or hearty, depending on your mood. Browse through this cookbook at your leisure and be inspired by the fantastic photos and delicious recipes."
Veggie shakshuka with cottage cheese (easy and express)
Preparation time 10 minutes plus approx. 5 minutes cooking time; vegetarian, gluten-free
Nutritional values per portion: 321 kcal, F 21 g, KH 10 g, B 3 g, EW 22 g
Preparation:
Wash, clean and chop the pak choi. Wash the cauliflower and chop into small pieces. Wash the cherry tomatoes, pat dry and cut in half.
Wash and clean the radishes and cut into small wedges. Peel the garlic cloves and cut into thin slices.
Heat the olive oil in a pan and sauté the prepared vegetables for 1-2 minutes. Stir in the tomato purée and tomato purée, bring to the boil, then season with salt, pepper, sugar and Tabasco sauce.
Crack the eggs and slide them directly into the vegetable sauce. Spread the cottage cheese in blobs in the spaces between the eggs. Put the lid on and cook over a low heat for about 5 minutes until the egg whites are set but the yolks are still runny.
In the meantime, wash the rocket and shake dry. Sprinkle the finished shakshuka with rocket and serve straight from the pan.
Paella pan 2.0 with chicken and prawns (simple and easy)
Preparation time 15 minutes plus 15-18 minutes cooking time
Nutritional values per portion: 750 kcal, F 29 g, KH 67 g, B 1 g, EW 46 g
Lactose-free, gluten-free, free from refined sugar
Preparation:
Peel and finely dice the onion. Peel and chop the garlic cloves. Cut the chicken into 2-3 cm pieces. Skin the chorizo and cut into thin slices. Deseed the chili, wash and cut into rings. Cut along the back of the prawns and remove the intestines. Wash and drain the prawns.
Heat the olive oil in a pan and sauté the onions and garlic until translucent. Add the chicken and chorizo and fry briefly.
Add the chili rings, saffron powder, paprika powder and cinnamon. Stir in the rice and deglaze with white wine. Pour in the grape juice and bring to the boil. Add the prawns and simmer gently without the lid for 15-18 minutes until the rice is cooked al dente, adding a little more hot water if necessary. Finally, season to taste with salt and pepper.
Serve from the pan with lemon wedges for drizzling.
Fluffy mango cake with white chocolate (simple and sweet)
Preparation time 15 minutes plus 25 minutes cooking time
Nutritional values per piece: 411 kcal, F 20 g, KH 46 g, B 1 g, EW 8 g; vegetarian
Preparation:
Line a not-too-large pan (Ø approx. 24 cm) with baking paper and fold to shape, cutting off any overhanging edges. Set the baking paper aside for now.
Place the eggs, sugar, vanilla sugar and salt in a bowl and whisk with a hand mixer for 3-4 minutes until frothy.
Gently melt the butter in a pan and remove from the heat. Stir the rum and melted butter into the foamy mixture. Mix the flour and baking powder
and fold loosely into the batter. Finally, work in the milk.
Clean and heat the pan. Place the prepared baking paper in the pan and pour in the batter evenly. Immediately put the lid on, set to a fairly low heat (level 3 of 12) and bake for 15 minutes.
In the meantime, dice the mango and roughly chop the chocolate.
After the baking time, spread the mango pieces and chocolate over the surface of the pastry and bake, covered, for a further 10 minutes until the cake is cooked through and the chocolate has melted.
Lift the mango cake together with the baking paper onto a cake plate and dust lightly with powdered sugar. Cut away the baking paper and serve warm or cooled as desired.
Tip: The mango cake tastes great both warm and cold. It goes well with a cup of coffee or tea.
Heidi Driesner wishes you "Pfanntastic" success.
After working tirelessly on his pan recipes, Christian Henze shares his favorite after-work dishes in his cookbook "Pan-tastic". These quick and tasty dishes are primarily prepared using a frying pan, such as "Salmon parcels with spicy peanut sauce" or "Crunchy oyster mushroom wrap with wasabi mayo".
Currywurst fans will also be delighted with Henze's interpretation, which includes an oriental twist. When choosing a frying pan, Henze emphasizes the importance of finding a quality pan that suits one's preferences and needs. In his book, he helps readers make an informed decision by outlining the advantages, disadvantages, and properties of various pan types.
Source: www.ntv.de
