O, soare balcanic, revărsat peste văile şi dealurile moldave, o, acele iubiriscurte, scînteietoare, istovitoare, cît de mult aduceţi voi în scurta noastră trecere pe acest pămînt, şi cît de mult luaţi cu voi pentru a nu le mai întoarce niciodată…
Ingredients (4 servings): – 750g turkey breast – 12 apricots – 6 tomatoes – 2 red onions – 1 tsp paprika – 0.5 tsp cinnamon – 1 tsp sugar – 1 tsp vinegar – 0.5 cup water – 2 tbsp water – 250g golden millet
Method: 1 Cut turkey in 1-2cm cubes 2 Peel and chop onion 3 Wash and slice tomatoes and apricots 3 Preheat two skillets and melt 1 tbsp butter in each: put turkey cubes on one skillet and chopped onion on another, cook for 5 minutes 4 Add to onion: chopped tomatoes, sugar, paprika and cinnamon – stew for 5 minutes at medium heat slightly stirring 5 Add to turkey: onion-tomatoes-spices mixture – stew for 10 minutes at medium heat 6 Add to turkey & Co: apricot slices, vinegar, water and salt: stew for 10 minutes at medium heat – done! 7 Serve turkey with cooked golden millet and enjoy!
Filling ingredients: – 500g very fresh strawberries – 1.5tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix 1.3 Add a small egg and knead the dough 2 Filling 2.1 Wash, dry with a towel and slightly chop strawberries 2.2 Add sugar to strawberries and mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten 3.4 Distribute the strawberry filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 30-35 minutes at 190C 3.7 Put the cake in the fridge overnight 3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉
Ingredients (2 servings): – 250g Tagliatelle – 200ml 33% cream – 200g Gorgonzola – 250g cherry tomatoes Method: 1 Boil Tagliatelle in salted water Al Dente and drain the water 2 Cut Gorgonzola in 2cm cubes 3 Pour 33% cream in the skillet and add gorgonzola cubes 4 Cook at medium heat gorgonzola in cream until it is melted 5 Add Tagliatelle and halved cherry tomatoes to gorgonzola sauce and cook for another minute 6 Serve and enjoy your day ! 🙂
Filling ingredients: – 400g new potatoes (weight unpeeled) – 150g Feta cheese – 1/2 tsp black pepper
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – chopped tomatoes for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Peel potatoes and boil until ready: drain extra water 2.2 Combine potatoes with feta and black pepper: mash until smooth 3 Flatbread 3.1 Preheat the oven to 200C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put 1-2tbsp filling in the middle of each round 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread both sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden and serve warm! 4 Enjoy with a cup of coffee and a good company 😉
No one’s serious at seventeen When lindens line the promenade.
Ingredients (4 servings): – 300g chicken breasts – 2 eggs – 3 cucumbers – 70g walnuts – 14 prunes – 2 tbsp mayonnaise – 1/2 tsp salt Method: 1 Boil chicken breasts until ready and chop 2 Boil eggs until ready and chop 3 Wash and chop cucumbers, prunes and walnuts 4 Combine chicken, eggs, cucumbers, prunes, walnuts and season with salt & mayonnaise: serve !
I cannot say whether things will get better if we change; what I can say is they must change if they are to get better.
Georg Christoph Lichtenberg
Batter ingredients: – 360ml milk – 130g flour – 3-4 tbsp sugar – 4 eggs – 1 pinch of salt – 50g butter for frying
Applesauce ingredients: – 4 apples – 100ml water – 2 tbsp lemon juice – 1/2 tsp cinnamon – 8g Vanilla sugar – 1 tbsp sugar Method: 1 Applesauce: 1.1 Wash, peel and cut apples 1.2 Put into the skillet 4 apples, 100ml water, 2 tbsp lemon juice, 1/2 tsp cinnamon, 8g vanilla sugar, 1tbsp sugar: boil until apples are soft ~10 minutes 1.3 Mash the apples with a blender until smooth 2 Kaiserschmarrn 2.1 Whisk 4 egg whites with a pinch of salt for 4-5 minutes 2.2 Combine 130g flour, 3 tbsp sugar, 4 yolks, 360ml milk and mix until smooth 2.3 Combine egg whites with the rest of dough and carefully mix 2.4 Preheat the skillet with 50g butter 2.5 Pour the batter on the skillet and cook for 7-8 minutes at medium heat 2.6 Carefully flip the batter – do not worry, it will not be perfect anyway 🙂 2.7 Separate flipped part into 2x3cm pieces with forks and cook for another 3-4 minutes 2.8 Serve Kaiserschmarrn with powdered sugar and applesauce !
The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.
Filling ingredients: – 5 medium apples – 100g chopped walnuts – 3tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda + vinegar in the same teaspoon and mix in to flour&sugar&butter 1.3 Add an egg and knead the dough 2 Filling 2.1 Wash, peel and grate apples 2.2 Wash, dry and chop walnuts 2.3 Combine grates apples, chopped walnuts and sugar: carefully mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first of dough into 28cm diameter buttered baking form and flatten 3.4 Distribute the filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 35-40 minutes at 190C 3.7 Let the cake cool down and sprinkle with sugar powder 3.8 Enjoy the cake one Sunday morning with your favourite detective movie and a cup of strong black coffee !
But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese or quark – 80g sugar – 4 tbsp olive oil – 1 egg – 1 pinch salt – 1/2 tsp butter for buttering the baking form
Filling ingredients: – 300g berries mix (blackberries, raspberries, strawberries, blueberries), I used frozen ones – sugar to taste Method: 1 Filling 1.1 Wash (unfreeze) berries and let them dry for 20-30 minutes 1.2 Add 20-40g sugar and mix (I do not add sugar to the filling as the cake is sweet enough without it but one can add some sugar!) 2 Dough and cake 2.1 Preheat the oven to 200C 2.2 Mix dough ingredients and knead the dough 2.3 Separate the dough into 2/3 (for the base part) and 1/3 (for the upper part) 2.4 Roll out 2/3 dough part into 20cm round and put in the buttered form 2.5 Put the berries mixture over the dough 2.6 Roll out 1/3 dough and cut 1cm width stripes out of it. One can also make some decorations with a cookie cutter 🙂 2.7 Put the stripes over the berries mixture 2.8 Bake the cake at 200C 25-35 minutes 2.9 Sprinkle with sugar powder and serve with a cup of green tea !
The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.
Ingredients: – 125g grated parsnip – 200g grated apples – 250g spelt flour (wheat flour is also fine, but spelt flour gives a richer taste) – 125g full cane sugar – 1 tsp cinnamon – 1/2 tsp cardamom – 1/2 tsp baking soda & 1/2 tsp vinegar – 4 tbsp cocoa powder – 50g ground hazelnuts – 50ml water – 40ml olive oil – 1 egg (one can replace the egg by 40ml olive oil for a vegetarian recipe!)
Topping ingredients: – 2 tablespoons hazelnuts
Method: 1 Preheat the oven to 180C 2 Grate peeled apples and parsnip 3 Add flour+sugar+cinnamon+cardamom+cocoa+ground hazelnuts+water +olive oil+egg: mix all well until smooth 4 Add baking soda & vinegar in the same teaspoon and mix well 5 Transfer the batter in the buttered banana bread form and bake for 45-55 minutes at 180C 6 Decorate the cake with hazelnuts halves and serve with a cup of green tea!
Night is always darker before the dawn and life is the same, the hard times will pass, every thing will get better and sun will shine brighter then ever.
Soup ingredients (2 servings): – 350g parsnip (weight unpeeled) – 350g baby potato (weight unpeeled) – 100ml 33% cream – 400ml chicken broth or water – 1 tsp salt
Baked vegetables ingredients: – 3 small carrots – 1 parsnip (~100g) – 1/2 tsp salt – 1/3 tsp black pepper – 1 tbsp olive oil Method: 1 Soup 1.1 Wash and peel potatoes and parsnip 1.2 Chop potatoes and parsnip into 0.5-1cm cubes 1.3 Boil the vegetables in 400ml chicken broth or water for 15 minutes 1.4 Add 33% cream + salt: mash with an immersive blender 2 Vegetable chips 2.1 Pre-heat the oven to 200C 2.2 Wash and peel carrots and parsnip 2.3 Cut vegetables into thin strips 2.4 Put the vegetables stripes on the baking paper, sprinkle with olive oil & salt 2.5 Bake for 20 minutes 3 Serve and enjoy delicious and healthy lunch !
Notes: 1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂 2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !
Method: 1 Cake 1.1 Preheat oven to 180C 1.2 Whisk sugar with eggs for 3-5 minutes 1.3 Slowly add flour to whisked sugar+eggs 1.4 Add baking soda & vinegar in the same teaspoon, cocoa powder: mix well 1.5 Pour the batter on the baking paper in the baking form ~25x35cm 1.6 Bake for 20-25 minutes at 180C 1.7 Let the cake cool down and cut into 1.5cm cubes 2 Mascarpone cream: mix in a bowl Mascarpone with 33% cream and sugar 3 Dessert 3.1 Cut pears into 1cm cubes 3.2 Put in the glass level by level: 3.2.1 cocoa cake cubes 3.2.2 Mascarpone cream 3.2.3 pears cubes and repeat the levels again 🙂 3.3 Put the dessert into the fridge overnight and … enjoy with morning coffee ! Happy New 2021 Year !
Fruit ingredients: – 100g dried cranberries – 50g dried apricots – 50 g raisins – 100ml juice mixture (elder+grapes+orange+apple juices) – 5g spices mixture (cinnamon+clove+ginger+orange zest) – 1-2 tbsp wheat flour Method: 1 Preheat the oven to 180C 2 Fruits 2.1 Wash and chop dired fruits 2.2 Soak dried fruits for 10-20 minutes in juice mixture with spices mixture 3 Batter 3.1 Combine sugar+vanilla sugar+salt+butter: mix well until smooth 3.2 Add 2 eggs and whisk 3.3 Add milk and flour: mix well until smooth 3.4 Add orange zest and baking soda with vinegar in the same teaspoon: mix well 4 Cake 4.1 Drain extra liquid from the fruits in the separate bowl (we will need this liquid yet!) 4.2 Mix dried fruits with 1 tbsp of flour 4.3 Add dried fruits to the batter and mix well 4.4 Pour batter into the buttered baking form 4.5 Bake at 180C for 40-50 minutes 4.6 Remove the cake from the oven: cover it with a juice mixture with a brush 4.7 Sprinkle the cake with powdered sugar 5 Serve ! 🎄🎄🎄Merry Christmas!🎄🎄🎄
At Christmas I no more desire a rose Than wish a snow in May’s new-fangled shows
Ingredients (2 servings): – 2 conference pears – 50g Feta or Gorgonzola cheese – 6 walnuts – a few dill sprigs – 2 tsp acacia honey Method: 1 Pre-heat the oven to 180C 2 Wash the pears, half them and de-seed 3 Cut Feta cheese in cubes 4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C 5 Serve warm pears with walnuts, dill sprigs and acacia honey. 6 Enjoy and have a great Sunday!
Notes: be careful, this recipe has an aroma of a holiday season 😉
I sincerely hope your Christmas…may abound in the gaieties which the season generally brings…
Potato pancakes ingredients (12-14 pancakes): – 10 medium mashed potatoes – 2 small eggs – 1 chopped onion – 2 tbsp wheat flour – 1 tsp salt – 1/3 tsp black pepper
Apple compote ingredients: – 2 apples – 4-6 tbsp lemon juice
Method: 1 Apple compote 1.1 Wash and de-seed apples 1.2 Chop the apples 1.3 Cook the apples with lemon juice at medium heat until tender in the pan for 4-6 minutes 1.4 Mash the apples until smooth with an immersive blender 2 Potato pancakes 2.1 Peel the potatoes and boil them until ready 2.2 Batter: mix well mashed potatoes & chopped onion & salt & pepper & eggs & flour 2.3 Pre-heat the non-sticking skillet with one olive oil 2.4 Fry 1 tbsp batter for each pancake for 2-3 minutes each side 2.5 Put the ready pancake on the paper towel to get rid off extra oil 3 Serve potato pancakes with a warm apple compote and fresh miner’s lettuce !
Directions: 1 Filling: combine chopped beet greens with Feta & cream cheese & black pepper 2 Dough 2.1 Combine dough ingredients and knead the dough. 2.2 Let the dough stay in a warm place for 1 hour 3 Pies 3.1 Pre-heat the oven to 220C 3.2 Separate the dough into 4 equal parts with a knife 3.3 Roll out with hands a ~20 cm diameter disk out of one of dough pieces 3.4 Put 1/4 of the filling in the middle of the disk 3.5 Gather the sides up sealing the edges tight with the fingers in the center altogether 3.6 Turn over the dough with a filling and gently!flatten into a ~20 cm diameter disk 3.7 Cut out with a knife a small (~0.5-1cm diameter) circle in the middle of the pie to let the air go through while baking 3.8 Put the pie on the baking paper: bake for 20 minutes at 220C until golden 3.9 Repeat 3.3-3.8 for the left pieces of dough 4 Serve hot with a cup black coffee and enjoy with friends ! Without friends the pleasure will be totally lost.
Without you I wouldn’t have moved this way, to speak the language of flowers.
Ingredients (2 servings): – 2 chicken breasts – 1 large quince – salt and pepper
Serving ingredients: – small bunch of fresh rucola – 1 tbsp balsamic vinegar Method: 1 Preheat the oven to 180C 2 Wash well and de-seed quince. Then cut into 0.3-0.5cm width slices 3 Wash chicken breasts and dry with paper towel 4 Put the chicken breasts in the baking form and make wide cross cuts to fit in the quince slices 5 Pepper and salt the chicken 6 Put the quince slices into the cuts 7 Bake for 30 minutes at 180C 8 Serve with fresh rucola and do not forget to sprinkle with balsamic vinegar 😉 9 Have a wonderful day !
Soup ingredients (2 servings): – 1 medium or 2 small broccoli heads – 4-6 baby potatoes – 1 small onion – 400ml vegetable or chicken broth – 1/2 tsp salt
Tartines ingredients: – 6-8 pieces of Ciabatta – 100g cream cheese (e.g. Almette) – 1/2 bunch chopped chives – 1/4 tsp black pepper – 4-8 cherry tomatoes for decoration
Method: 1 Soup: 1.1 Cut the washed broccoli with stalks & the peeled potatoes into 1-2cm cubes 1.2 Chop the onion as well. Yes, I often do this in sunglasses 😉 1.3 Put the vegetables into the boiling broth and cook for 15 minutes at medium heat 1.4 Add salt and blend the soup until smooth 2 Tartines: 2.1 Combine cream cheese with chopped chives and black pepper: mix well 2.2 [Optional] Bake slightly brushed with olive oil Ciabatta slices at 200C for 5-7 minutes. Let them cool down. 2.3 Butter the cheese mixture on the Ciabatta slices 2.4 Decorate with the cherry tomatoes halves 3 Serve and enjoy!
Serving ingredients: – 200ml sour cream Method: 1 Prepare dough: 1.1 Add olive oil in the middle of flour heap and mix oil with flour 1.2 Stir in boiled water into the oily flour and knead the dough 1.3 Let the dough rest for 15 minutes 1.4 Separate the dough into 4 equal parts with a knife. Form ~1.5cm diameter “sausage” out of each part with your hands 1.5 Cut each “sausage” into 1cm width pieces and roll out each piece into a ~5cm diameter round 2 Prepare the filling: 2.1 Wash and de-seed the plums. Separate the plums into halves. 2.2 Cut each plum half into ~6 thin slices 2.3 Combine plum slices with 2 tbsp sugar and mix well 3 Make Vareniki: 3.1 Put 3-5 plum slices into each round, fold the round into a half-moon and pinch all the edges together strongly with fingers. Be careful: these plum slices are very naughty… 3.2 Put Vareniki into boiling water and cook for 5 minutes at medium heat 3.3 Serve warm with sour cream and enjoy !
See, see how the sun has moved onward while we talked. Nothing can stop it in its course.
Ingredients (2 servings): – 180g salmon – 2 fresh quinces – 120g white rice mixed with wild rice – 3 garlic cloves – 2 tbsp butter for cooking quinces – 1tbsp olive oil for cooking salmon – a few sprigs of parsley for serving – 1/4 tsp salt – 1/4 tsp black pepper Method: 1 Salmon: 1.1 Wash salmon and absorb extra water with paper towels 1.2 Chop garlic cloves 1.3 Cook it for 4-5 minutes each side until golden in olive oil 1.4 Add chopped garlic cloves to the skillet 2 minutes before salmon is ready 2 Quinces: 2.1 Wash quinces and de-seed them 2.2 Slice quinces into 0.3-0.5 cm width pieces 2.3 Melt butter in the skillet 2.4 Stew quince slices for 15 minutes in butter at medium heat 3 Rice: boil it per instruction in salty water 4 Serve cooked salmon and quinces over the boiled rice: season with salt & pepper and decorate with chopped parsley 5 Enjoy!
Filling ingredients: – 150g Camembert – 200ml sour cream – 50ml cranberry jam – a few sprigs of chives – a pinch of black pepper
Method: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into a 3mm height oval or rectangle 4 Put the dough on the baking paper: bake at 220C for 5-8 minutes without filling 5 Remove the baking tray from the oven, spread the sour cream over it, then put the Camembert slices 6 Bake Tarte-Flambée for another 3 minutes at 220C 7 Spread cranberry jam, chopped chives and black pepper over the Tarte Flambée 8 Serve hot !
Filling ingredients: – 20 chopped plums without stones – juice of 1/2 lemon – 80g sugar
Method: 1 Preheat the oven to 180C 2 Combine filling ingredients and put them into a battered baling form 3 Combine batter ingredients and mix them to crumbles 🙂 4 Sprinkle crumbles over the filling 5 Bake the cake 40-55 minutes until golden at 180C 6 Serve with fresh mint !
Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.
Nikolai Gogol, Christmas Eve
Dough ingredients (~70 Pelmeni = 4-6 portions): – 3 cups (1 cup = 250ml) wheat flour – 170ml warm water – 1 tablespoon 9% vinegar – 2 and 1/2 tablespoons olive oil – 1/2 teaspoon salt
Filling ingredients (~70 Pelmeni = 4-6 portions): – 250g minced beef – 250g minced pork – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 onion or 1 bunch of chopped chives
Serving ingredients (for 2 portions): – 200g sour cream – 2 teaspoons butter – 1/2 bunch dill or 1/2 bunch parsley Method: 1 Knead a dough from dough ingredients and transfer it to the fridge in a covered bowl for 30 minutes 2 Combine minced meat (no extra water!) + salt + black pepper + finely chopped onion or chives: mix everything well with a fork 3 Separate dough into 6 equal pieces: form a 1.5cm diameter sausage from each piece 4 Cut each sausage into 1cm width pieces and roll out each piece into a 5cm diameter round 🙂 5 Put 1 teaspoon filling into each round, fold the round into a half-moon and pinch all the edges together strongly with fingers, do it two times. Then pull together two corners and pinch strongly with fingers again. 🙂 6 Boil Pelmeni for 5 minutes in boiling water (at least 3 minutes after Pelmeni are floating on the top) and serve with sour cream, butter and fresh chopped parsley or dill 7 Enjoy !
Serving ingredients (4 portions): – 2 small onions – 100g ham – 2 garlic cloves – 1 bunch chives
Method: 1 Combine boiled (no extra water!) mashed potatoes+egg+flour+salt and mix well to a dough 2 Separate dough into 6 equal piece: form a 1.5cm diameter sausage from each piece 3 Cut the sausages into 1cm width dumplings taking a ~60 degrees angle with respect to the sausage 🙂 4 Boil dumplings for 4 minutes in salted water, then transfer them to a plate 5 Chop ham, onion and garlic 6 Pre-heat a non-sticking skillet: fry the dumplings & onion at medium heat until golden 7 Add ham and chopped garlic to the dumplings: fry for 2 minutes at medium heat 8 Serve the dumplings hot with chopped chives and … enjoy!!
Notes: Kopytka means “little hooves” in Polish and refer to the appearance of these potato dumplings, which are formed in the shape of hooves:-)
Ingredients (for 6 toasts): – 6 slices rye bread or baguette – 100g creamy goat cheese – 2 garlic 🧄 cloves – 24 red grapes 🍇 – 12 hazelnuts – 50g corn salad for serving – 6-7 sprigs green onions for serving – 1-2 tbsp olive oil for toasts
Directions: 1 Toast rye bread slices with or without olive oil 2 Rub upper part of toasts with garlic 3 Butter goat cheese on the toasts on the garlic side 4 Sprinkle the toasts with sliced hazelnuts, halved grapes and chopped green onions 5 Serve with corn salad and enjoy !
With a few flowers in my garden, half a dozen pictures and some books, I live without envy.
Lope de Vega
Salmorejo ingredients (2 servings): – 🍅🍅🍅 500g fresh tomatoes 🍅🍅🍅 – 50g-100g ciabatta or baguette crumb (soft part) – 2 garlic cloves – 1 tsp salt – 1/2 tablespoon white wine vinegar – 50ml olive oil Extra Virgin
Serving ingredients: – 100g chopped ham – a few basil leaves Directions: 1 Wash tomatoes and remove the green middle part 2 Combine in a bowl tomatoes + ciabatta crumb (add 100g crumb for a thick soup and 50g for a light one) + garlic cloves + salt + vinegar + olive oil: mash everything with a food processor or blender until smooth 3 Serve the soup with chopped ham and fresh basil leaves ! Enjoy !
Notes: 1 This soup will not leave you indifferent 😉 2 Tomatoes, olive oil & garlic quality are essential for the taste! 3 Put the soup in the fridge for 1 hour before serving if you prefer to have it cold 🙂
Chicken with vegetables ingredients (4 servings): – 300g chicken breast – 500g tomatoes 🍅 – 1 red bell pepper – 1 green bell pepper – 1 onion – 2 teaspoons paprika – 1 teaspoon salt – 3 garlic 🧄 cloves – olive oil for frying Potato pancakes ingredients (2 servings): – 9 medium potatoes – 1 tablespoon potato starch – 1 teaspoon salt – 1/2 teaspoon black pepper – olive oil for frying
Directions: 1 Start cooking chicken stew (2) and potato pancakes (3) simultaneously to serve them hot 🙂 2 Chicken stew: 2.1 Cut chicken breasts into 1cm cubes, combine with salt and put aside in a bowl 2.2 Cut bell peppers, onion and tomatoes 🍅 into 1cm pieces 2.3 Fry chicken cubes for 10 minutes with olive oil until golden at medium heat 2.4 Add cut vegetables and 2 teaspoons paprika to chicken: stew for another 15 minutes 2.5 Add grated garlic and mix well: done! 3 Potato pancakes: 3.1 Wash and peel potatoes 3.2 Grate one half of potatoes and mash in a blender another half 3.3 Combine grated and mashed potatoes: drain extra liquid through a strainer or cloth 3.4 Combine potatoes with salt, pepper and starch 3.5 Preheat a non-sticking frying pan with some olive oil 3.6 Put 1 tablespoon of potato batter on the frying pan for each pancake-to-be: make it flat and round with a tablespoon 3.7 Fry pancakes at a medium heat until golden approximately 3-4 minutes each side 3.8 Transfer the pancakes on paper towels to absorb extra oil for a couple of minutes 4 Serve potato pancakes & chicken hot. Decorate with chopped fresh green onions!
Directions: 1 Marinated beef: 1.1 Wash beef, remove extra water with paper towels 1.2 Slice beef into 2-4mm width pieces: the thinner the better! 1.3 Mix in a large bowl beef slices, vinegar, salt, black pepper, sliced onion 1.4 Put the bowl in the fridge for 2 hours, then get rid of onion 🙂 2 Cook rice in salted water, keep it warm 🙂 3 Green beans: 3.1 Trim ends of washed green beans 3.2 Boil green beans in salted water for 5 minutes. Then drain extra water. 4 Cooking beef slices: 4.1 Pre-heat frying pan, add some olive oil 4.2 Fry beef slices for 10 minutes at medium heat, stirring occasionally 4.3 Add green beans and cook for another 5 minutes 4.4 Add grated garlic 🧄🧄🧄 and cook for another minute continuously stirring 5 Serve hot with rice and chopped parsley and green onions !
Directions: 1 Whisk an egg with sugar and Vanilla sugar in a large bowl 2 Pour milk and 33% cream to whisked sugar and mix will 3 Slice bread into 1cm thick pieces and half them into triangles 4 Dip bread triangles in the milky mixture both sides for 3 minutes (ideally, use a little dry bread, pain perdu 🥖) 5 Preheat the frying pan, melt some butter and sprinkle with 1 teaspoon sugar 6 Put the bread triangles on the frying pan and fry until golden ~3 minutes each side 7 Serve with fresh berries, yogurt and fresh mint leaves 8 Enjoy with a cup of black coffee and have a great day !
Serving ingredients: – 150g sour cream – a few mint leaves
Directions: 1 Prepare berries compote: 1.1 wash and deseed berries add put to the pot 1.2 add water+sugar+starch 1.3 boil the berries mixture for 4 min. continuously stirring 1.4 put the pot aside and keep at room temperature 2 Boil poppy seeds with milk for 5 minutes: add milk little by little continuously stirring so that by the end all the milk is absorbed 🙂 3 Cook cottage cheese pancakes: 3.1 Combine cottage cheese+wheat flour+semolina+sugar+eggs+boiled poppy seeds: mix everything well until smooth 3.2 Put on a separate plate 3 tablespoon flour for forming the pancakes 3.3 Preheat non-sticking skillet, add some sunflower oil 3.4 Tricky part to make very gentle pancakes: take a little bit of batter (yes, it is viscous), form a round, roll it in flour and put on the skillet 🙂 3.5 Fry pancakes until golden each side ~3-4 minutes at the medium heat 4 Serve cottage cheese pancakes (or Syrniki) with berries compote and sour cream 5 Enjoy !
Ingredients (for 4 stuffed peppers): – 4 red bell peppers – 450g minced beef – 90g pearl barley – 7 small tomatoes 🍅 – 1/3 bunch dill – 1 small onion (to adda flavour to the broth!) – 1 teaspoon salt – 1/2 teaspoon black pepper – 100g sour cream for serving
Directions: 1 Pre-cook pearl barley: boil for 12 minutes, then drain extra water 2 Mix minced beef with chopped dill & pre-cooked pearl barley & salt and black pepper 3 Wash red bell peppers, carefully remove the top part and de-seed 4 Stuff well red bell peppers with the meat mixture 🙂 5 Wash and cut tomatoes into 1cm cubes, peel small onion: put cut tomatoes and an onion into a large pot 6 Carefully put the stuffed peppers to the same large pot with the tops from bell peppers One can put them either horizontally or vertically, the main point is to be able to cover them with the water afterwards. 7 Add to the pot water to cover all the peppers: cook at medium heat for 40 minutes, but evacuate the onion from the pot after 10 minutes of cooking 🙂 8 Serve with sour cream and half a soup ladle of broth !
Buns dough ingredients (for 9 large or 18 small buns): – 250ml milk – 450-500g wheat flour – 21g fresh yeast – 100g sugar – 1 egg – 80g butter – 1 pinch salt
Buns poppy seeds filling ingredients: – 150g poppy seeds – 60g sugar – 50-100ml milk for boiling poppy seeds – 1 egg yolk for beautifying Directions: 1 Prepare the dough: 1.1 Add crushed fresh yeast & 2 tablespoons sugar to warmed up milk to 30-35C: mix well until sugar and yeast are dissolved. Leave the mixture for 15 minutes 1.2 Melt butter, cool it down till 25-30C. Mix in the butter to the milk with yeast, then add 1 egg + 100g sugar + 1 pinch salt: whisk everything until smooth 1.3 Mix in flour in small amounts continuously stirring. Leave the dough rest for 30 minutes covered with a cloth 1.4 Knead the dough with a stretch and fold technique for 7 minutes. Add some more flour if the dough is too sticky. Put the dough under the cloth for another 30 minutes 2 Prepare poppy seeds filling: 2.1 Boil poppy seeds for 5 minutes in milk and let them cool down 2.2 Join poppy seeds with 60g sugar and crumble them with a blender 3 Prepare the buns 3.1 Roll out the dough to 35x30cm rectangular. The dough height should be ~0.5cm 3.2 Distribute the poppy seeds filling on the rectangular and … fold the rectangular to the half along the long side 3.3 Cut the halved rectangular into ~1-3cm strips (thin strips for thin rings). Convolve each strip 5-7 times and join the edges to make a ring or snail or whatever your imagination is saying to you. Repeat for all strips 🙂 3.4 Put the rings on the baking paper to rest for 15 minutes under the cloth (make sure there is at least 3cm distance between them) and pre-heat the oven to 180C meanwhile 3.5 Whisk an egg yolk with 1 tablespoon water and put a little bit on each bun avoiding poppy seeds parts 3.6 Bake the buns for 30 minutes at 180C 4 Serve with milk or Kefir 🙂
Cream &decorating ingredients – 125g fresh raspberry – a few mint leaves Directions: 1 Whisk butter with sugar and Vanilla sugar 2 Add eggs+sour cream to butter & sugar and whisk again 3 Mix in flour to butter+eggs+sour cream+sugar+baking soda&vinegar 4 Preheat the oven to 190C 5 Pour the batter into the buttered baking form and add fresh raspberries 🙂 6 Bake 20-25 minutes at 190C (depends on your oven, check with a wooden stick!!) 7 While the cake is being baked, make the cream: slightly whisk sour cream with sugar, then put the cream in the fridge for a while 🙂 8 Let the cake cool down, then pour the cream over the cake and put the baking form in the fridge overnight (best of all, for 14 hours) 9 Serve with fresh raspberries and mint 🙂
Strange fits of passion have I known: And I will dare to tell, But in the Lover’s ear alone, What once to me befell.
Ingredients (for 4 open sandwiches): – 4 slices Ciabatta (yes, Italian bread is essential, otherwise all is lost!) – 3-4 fresh tomatoes – 125g Mozarella – 10g pine nuts – fresh basil leaves
Directions: 1 Rinse and dry basil leaves 2 Toast a little Ciabatta slices 3 Toast pine nuts until golden (no oil! no butter!) 4 Wash and slice tomatoes 5 Lay on the Ciabatta pieces: basil leaves, mozzarella slices, tomato slices, pine nuts 5 Sprinkle with a few drops of olive oil 6 Enjoy !
… everything I felt a connection with a rectangle of framed sunlight was dominated by a single passion. If my first glance of the morning was for the sun, my first thought was for the butterflies it would engender.
Sour cream sauce ingredients: – 1/2 bunch dill – 200ml sour cream Directions: 1 Peel zucchini, grate them, place grated zucchini in the colander, cover with a plate to let them drain for 1 hour 2 Chop parsley and dill 3 Prepare a batter: combine milk+flour+sugar+salt+🌻 oil+eggs: mix well and whisk until batter is fully combined 4 Mix in the batter chopped parsley together with grated zucchini 5 Preheat a non-sticking skillet with a little bit of 🌻 oil (no more oil will be needed!) 6 For each pancake pour 1 soup ladle of batter into the skillet 7 Cook pancakes until golden ~2 minutes on each side 8 Make sour cream sauce: combine sour cream with chopped dill 9 Serve !
OkroshkaIngredients (2 servings): – 400ml Kefir – 200ml water – 100g chicken breast meat – 4 baby potatoes – 2 small eggs – 150-200g cucumbers – 150-200g radish – 1/2 bunch dill – 1 teaspoon salt – 1 tablespoon sugar
Directions: 1 Boil chicken breast meat; let it cool down; dice the meat into 1cm cubes 2 Peel baby potatoes; cut into 1cm cubes; boil until ready; drain well and let them cool down 3 Boil 2 eggs, let them cool down, peel and dice into 0.5cm cubes 3 Chop dill 4 Cut radish and cucumber into strips 5 Mix in a large bowl cold (from the fridge) Kefir with water, salt, sugar, chopped dill 6 Add to the bowl eggs, radish, cucumbers, potatoes, chicken and carefully mix 7 Serve immediately !
Method: 1 Cook pancakes with you favourite recipe! I like the following one: 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously mixing 1.4 Mix in 1 tablespoon sunflower oil 1.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook pancakes until golden ~2 minutes on each side 1.8 Keep the cooked pancakes warm covered with a lid on a separate plate 2 Mix blue cheese sauce ingredients in bowl 🙂 3 Serve pancakes with smoked salmon slices & the blue cheese sauce & chopped green onions 4 Enjoy ! … and let the black coffee flavour enter you room and inspire you for great doings 😉
Method: 1 Preheat the oven to 220C 2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes 3 Make a filling: 3.1 combine chopped spinach & salt: mix well with the hands for 3-4 minutes to get juice from spinach 3.2 add feta & walnuts & oil & pepper to the spinach & salt, mix well 4 Divide dough into 8 equal pieces and form a ball out of each of them 5 Roll out each ball into a 8-10cm diameter circle: put 1 teaspoon of a filling in the centre of each circle 6 Lift up ends of each circle to the centre to form Fatayers with your fingers 7 Put the Fatayers on the baking paper: bake for 15 minutes at 220C 8 Serve with black coffee and lemon slices !
Ingredients (4 small sandwiches): – 50g Roquefort cheese – 10 strawberries – 4 slices of rye bread – a few sprigs of greens onions
Method: 1 Slice and toast rye bread pieces 2 Wash and chop green onions 3 Wash and slice strawberries 4 Butter Roquefort cheese over the rye bread pieces, put over strawberries pieces & decorate with chopped green onions 5 Enjoy !
Tea is at four; but any of you are welcome at any time!
J.R.R. Tolkien, “The Hobbit”
Pancakes ingredients (10-12 pancakes): – 2 eggs – 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour – 2 pinches of salt – 1 tablespoon sugar – 500ml Kefir (hint: Kefir makes the pancakes especially tender!) – 1 tablespoon sunflower oil for batter – 1/2 tablespoon sunflower oil for frying
Rhubarb compote ingredients: – 200g peeled chopped rhubarb – 4 tablespoons sugar – lemon juice from 1/3 lemon – 2 tablespoons water
Method: 1 Make rhubarb compote: 1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl 1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes 1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat 1.4 Cover the compote with a lid to keep it warm! 2 Cook pancakes with you favourite recipe! I like the following one: 2.1 Whisk 2 eggs with salt & sugar 2.2 Pour Kefir in the whisked eggs 2.3 Gradually add wheat flour continuously mixing 2.4 Mix in 1 tablespoon sunflower oil 2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 2.6 Pour 1 soup ladle of batter into the skillet for one pancake 2.7 Cook pancakes until golden ~2 minutes on each side 2.8 Keep the cooked pancakes warm covered with a lid on a separate plate 3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!
Beatifying ingredients: – 8 strawberries – 12 mint leaves
Method: 1 Sponge cakes: 1.1 Preheat the oven to 190C 1.2 Whisk the eggs + sugar + vanilla sugar for 2-3 minutes 1.3 Stir in flour and finely mix 1.4 Pour the batter into the buttered muffin forms: bake for 25 minutes at 190C 1.5 Remove the cakes from the oven and let them cool down 1.6 Cut cooled down cakes into the upper and lower halves 2 Chocolate-strawberry icing: 2.1 Wash and slice the strawberries; wash 12 mint leaves 2.2 Melt chocolate + butter + 33% cream 2.3 Put each top cake half into the melted chocolate butter -> put on a separate plate 2.4 Decorate with strawberries&mint and put the cakes tops for 1 hour in the fridge 🙂 3 Filling cream: 3.1 Keep the butter at room temperature for 40 minutes 3.2 Whisk all the filling ingredients 3.3 Put the filling cream in the fridge for 30 minutes 3.4 Put the cream in between lower and top cakes halves, then join the halves 4 Put the cakes in the fridge overnight and & get prepared for a great coffee-break ! 😉
Panna Cotta Ingredients: – 300ml 33% cream – 150ml milk – 90g sugar – 1g vanilla – 1/3 tsp agar agar powder – 100g strawberry
Serving ingredients: – 100g strawberry
Method: 1 Slice washed strawberries and put them in the glasses 2 Combine in a pan milk+33% cream+sugar+vanilla+agar agar powder 3 Warm up the mixture until boiling constantly stirring 4 Set the pan aside for 3 minutes 5 Pour the creamy mixture from the pan into the glasses over the strawberries 6 Put the glasses in the fridge for 2 hours or overnight and enjoy Panna Cotta with fresh strawberries and … wonderful mood !
Hints: 1 Some agar agar powders are different from others. One might need to make a first try to adjust agar agar amount 🙂 2 Before serving let Panna Cotta stay a little bit outside the fridge, it is tastier when it is not completely cold !
Method: 1 Preheat the oven to 180C 2 Make the batter: whisk eggs with sugar, then carefully mix in the flour 3 Pour the batter into the buttered baking form 4 Peel rhubarb and slice it into ~0.5cm pieces and put them over the batter 5 Bake the cake for 25-30 minutes at 180C (check if it is ready with a wooden stick, it should come out clean) 6 Remove the cake from the oven and let it cool down 7 Whisk the egg whites with sugar until firm peaks for 5-10 minutes 8 Carefully put the whisked egg whites over the cake and bake for 30 minutes at 120C 9 Remove the cake from the oven and let it cool down 10 Serve with fresh strawberries !
Hint: 1 Meringue can stick to the baking form if you do not let the cake cool down before putting whisked egg whites on it 😉
Show not what has been done, but what can be. How beautiful the world would be if there were a procedure for moving through labyrinths.
Ingredients (for 2 servings): – 180g salmon – 100ml 33% cream – 300g durum wheat semolina pasta (ideally, Italian Pasta Superior Semola) – 3 garlic clothes – 80g Parmesan – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1/2 tablespoon olive oil for frying
Method: 1 Grate Parmesan into a bowl and put in the fridge for now 2 Cut salmon into 1.5cm cubes 3 Chop garlic into 0.5cm cubes 4 Simultaneously start boiling pasta (5) and cooking salmon (6) 5 Boil pasta in the salty water until ready and drain the water 6 Cook salmon for 5 minutes in olive oil with garlic, then add 33% cream and stew for another 5 minutes 7 Put the pasta in the frying pan with salmon for 1 minute, carefully mix and transfer to the serving plates 8 Sprinkle pasta with grated Parmesan, add black pepper and serve immediately !
Method: 1 Peel and wash potatoes, cut them into 1cm cubes 2 Boil potatoes cubes for 10 minutes, drain the water and let them cool down 3 Knead a dough from the dough ingredients and divide it into 4 equal parts 4 Make a 1.5cm diameter sausage out of each piece of dough 5 Cut each sausage into 0.7cm-width gnocchi and put them on a floured plate 6 Gorgonzola sauce: 6.1 Toast the pine nuts without oil until golden, put them in a bowl aside 6.2 Wash baby spinach and let it dry 6.3 Melt Gorgonzola in 33% cream on a frying pan 6.4 When Gorgonzola is melted, add spinach to the frying pan: simmer for 4 minutes 7 Put gnocchi in a boiling salted water, cook for 4 minutes 8 Drain the water and carefully mix the gnocchi in the Gorgonzola sauce: gnocchi are ready ! 9 Decorate gnocchi with toasted pine nuts and green onions !
Method: 1 Make sponge cakes: 1.1 Preheat the oven to 180C 1.2 Whisk eggs with sugar and finely mix in flour 1.3 Put the dough in the buttered baking form and bake for 25-30 minutes 1.4 If you want to make mini-cakes, fill muffin cups to a 1/4-1/3 height since we will need a space for cream! 2 Wash strawberries and let them dry 3 Make custard cream 3.1 Put butter in the bowl and let it wait while we are making 3.2 and 3.3 3.2 Whisk for 2 minutes milk+sugar+egg+flour (if you are not afraid of making a super-tasty custard cream, add 2g vanilla sugar, but it will add a little darker tint to the custard) 3.3 Pour the mixture from 3.2 into a saucepan and warm it over middle heat constantly stirring until it gets thicker 3.4 Remove the cream from the heat, then quickly and finely mix in butter 3.5 Let the custard cream cool down 4 Put the custard cream on the cakes, decorate with halved strawberries and put in the fridge overnight to let the custard cream penetrate the cakes and make them delicious 😉 5 Have a great weekend !
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese – 80g sugar – 5 tablespoons olive oil – 1 egg – 1 pinch salt – 1/2 teaspoon butter for buttering the muffin form
Filling ingredients: – 2 small apples finely sliced
Beautifying ingredients: – 1 egg yolk
Method: 1 Knead the dough from dough ingredients and let it rest for 30 minutes in the fridge (cover it with a plate) 2 Preheat the oven to 200C 3 Divide the dough into 2 equal parts 4 Cut out a 10x10cm square of a white paper 5 Roll off the first piece of dough to be a 20x30cm rectangular 6 Using the 10x10cm paper square, cut out 6 squares from the dough 7 Repeat 5 and 6 for the second piece of dough 8 Put the 12 dough squares in the 12 buttered muffin form baking cups 9 Finely slice the apples and put them beautifully in the middle of each bag 10 Whisk a yolk in a glass and yolk all apple-bag-edges 11 Bake 25-30 minutes at 200C 12 Enjoy the Apple-Bags some Saturday morning with a cup of black coffee on a balcony when sun is shining, when cherry trees are blossoming and everything will be well!
Now, Watson, there is cocoa ready in the next room. I must beg you to hurry, for we have a great day before us.
Sir Arthur Conan Doyle
Ingredients (4 servings): – 1 cup (1cup = 250ml) wholegrain flour – 100g butter – 1/4 cup sugar – 1/4 cup cocoa – 30g orange zest
Method: 1 Preheat the oven to 180C 2 Dough: mix flour, butter, sugar and cocoa 3 Form cookies from the dough & put them on a baking parchment 4 Decorate the cookies with orange zest 5 Bake for 25 minutes at 180C and enjoy with a cup of strong black coffee 😉
‘Curiouser and curiouser!’ cried Alice (she was so much surprised, that for the moment she quite forgot how to speak good English)
Lewis Carroll, Alice in Wonderland
Ingredients (for 2 servings): – 100g du fromage de Roquefort – 6 prunes – 2 large slices of rye bread – 1 small onion – 1 tbsp olive oil – 1 tsp vinegar
Method: 1 Spread the cheese on the rye bread slices with a knife 2 Cut an onion into thin half rings and soak them in olive oil with vinegar for 5 minutes 3 Put the onion half rings over the cheese 4 Put the chopped prunes slices over the onion half rings 5 Serve with a vegetable soup !
Method: 1 Crumble Savoiardi biscuits in a bowl 2 Make Mascarpone cream: mix Mascarpone + 33% cream + sugar 3 Peel grapefruits & remove membranes: cut each grapefruit slice in 3 pieces 4 Arrange in the glass the following layers: 4.1 Savoiardi crumble/ Mascarpone cream/ grapefruit pieces 4.2 Repeat 4.1 until the glass is full with the colorful layers, then serve !
As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.
Jane Austen, Pride & Prejudice
Ingredients (2 servings): – 2 large red bell peppers – 6 baby potatoes – 1 small onion – optional: 60ml 33% cream – 400ml water or chicken broth – 0.5 tsp salt – 25g green unsalted raw pistachios – green onions for serving
Method: 1 Roughly chop peeled potato, de-seeded bell peppers & onion 2 Finely grate pistachios 3 Boil potato in a broth for 5 minutes 4 Add bell peppers & onion, simmer for another 10 minutes 5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth 6 Garnish with chopped green onions & grated pistachios
Ingredients (2 servings): – 130g canned tuna fish – 120g Almette or another soft creamy cheese – 1/2 chopped onion – 1/2 finely chopped dill bunch – 1 teaspoon lemon juice – 1 teaspoon mayonnaise – pinch of salt & a bit of black pepper – 6-8 triangle slices of rye bread – one sprig of green onions for serving
Method: 1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper 2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉 3 Put the tuna mixture on the slices, enjoy it and have a greatSunday !
Do not be angry with the rain; it simply does not know how to fall upwards
Ingredients (for 2 servings): – 2 ripe avocados – 6 slices of rye bread (it is really tastier with rye bread) – 125g cream cheese (e.g., Almette) – 4 sprigs of green onions – 2 tsp of lemon juice – 1/3 tsp salt – 1/4 tsp black pepper
Method: 1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese 2 Prepare 6 triangle slices of rye bread and toast them 3 Put the avocado mixture on the toasts 4 Serve with chopped green onions and enjoy !
Method: 1 Make Mascarpone cream: mix Mascarpone with sugar & 33% cream: don’t make it too liquid ! 🙂 2 Brew a really strong black coffee ! 3 Pour brewed coffee in a plate and let it cool down 4 Now put in the glasses layer by layer (you might use less or more Savoiardi biscuits depending on how high Mascarpone layers you would like to have): 4.1 Savoiardi biscuits dipped each side for 1 second in a coffee-plate 4.2 Mascarpone cream, return to 4.1 if the glass is not full yet 😉 5 Decorate with cocoa on top 6 Put Tiramisu in a fridge overnight 7 Enjoy Tiramisu with a nice old-style black&white movie !
Les paroles d’amour, qui sont toujours les mêmes, prennent le goût des lèvres dont elles sortent.
– Guy de Maupassant
Ingredients (for 2 servings): – 4 slices of whole grain rye bread (it’s way tastier with rye bread than with wheat one !) – 100g soft goat cheese – 25g dried cranberries – 1/3 cup chopped walnuts – 20g miner’s lettuce for serving
Method: 1 Put soft goat cheese on the rye bread slices 2 Put dried cranberries and chopped walnuts over the goat cheese 3 Serve with miner’s lettuce and enjoy it some Sunday morning when spring is about to come and everything is about to change … and with a nice book 😉
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries.
Noi leggeveamo un giorno per diletto Di Lancialotto, come amor lo strinse; Soli eravamo e senza alcun sospetto Per più fiate gli occhi ci sospinse Quella lettura, e scolorocci il viso; Ma solo un punto fu quel che ci vinse.
Filling ingredients: – 2 eggs – 50g sugar – 200g cottage cheese (or ricotta as in original Italian recipe!) – 1 tablespoon orange zest (or lemon zest as in original Italian recipe!) – 1 pinch salt
Method: 1 Knead the dough from dough ingredients and put it in the bowl to the fridge for 1 hour 2 Make a yellow mixture: whisk egg yolks with sugar for 3 minutes, then add orange zest and cottage cheese and mix all well 3 Make a white mixture: whisk egg whites with salt for 5 minutes 4 Join yellow and white mixtures and gently mix 5 Preheat the oven to 180C 6 Cut out a 10x10cm piece from a white paper 7 Roll out the dough to be a 20x30cm rectangular 8 Using 10x10cm paper square, cut out 6 squares from our dough 9 Put the dough squares in the 6 buttered muffin form baking cups 10 Add the filling to the middle of each dough squares 11 Join the four angles of each square in the middle of each pie 12 Bake the pies at 180C for 30 minutes and at 160C for 10 minutes 13 Cool the pies down for 30 minutes 14 Serve with powdered sugar and enjoy with a cup of green tea !
Notes: – Soffioni Abruzzesi = Dandelion of Abruzzo from Italian. These cakes are especially popular in the region of Abruzzo during Easter holiday 🙂
“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert
Soup ingredients (for 2 large servings): – 600g parsnips – 250g potatoes – 1 small onion – 200ml milk or 33% cream – 1 tsp salt Beetroot chips ingredients: – 1 large beetroot
Method: 1 Let’s first make beetroot chips: 1.1 Preheat the oven to 160C 1.2 Peel one beet root and cut 1mm width slices of it 1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C 2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water 3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender 4 Garnish the soup with root beet chips and black pepper 5 Enjoy !
Directions: 1 Toast oats and chopped almonds ~2-4 minutes until golden at medium heat (no oil, no butter) 2 Sprinkle washed blueberries over the yoghurt 3 Sprinkle warm toasted oats and almonds over the yoghurt 4 Enjoy and have a great day !
Notes: it was 6 AM in the morning and the day seemed to be starting wonderfully
Method: 1 Filling 1.1 Wash spinach and pre-cook it for 15 minutes, then drain extra water 1.2 Chop salmon and pre-cook it for 5-10 minutes in water, drain extra water 1.3 Whisk sour cream and eggs together in a separate bowl 1.4 Grate cheese in a separate bowl 2 Dough 2.1 Mix flour, grater butter, salt and water: knead the dough 2.2 Pre-heat the oven to 200C 2.3 Roll out dough to 32cm round 2.4 Put rolled out dough into 32cm buttered baking form 2.5 Make in the dough small holes for airing 2.6 Pre-bake for 10 minutes at 200C 3 Quiche 3.1 Spread the pre-cooked salmon & spinach onto the pre-baked dough base 3.2 Pour sour-cream-eggs mixture over the salmon & spinach 3.3 Sprinkle uniformly the grated cheese and black pepper over the filling 3.4 Bake the quiche for 25-30 minutes at 200C until golden 3.5 Enjoy and have a great Sunday!
Serving ingredients: – 1 tbsp chopped parsley – 1/2 tbsp olive oil Method: 1 Remoulade 1.1 Chop onion, parsley and cucumber 1.2 Hard-boil and chop eggs 1.3 Mix well all remoulade ingredients and put it in the fridge for 10 minutes 2 Potatoes 2.1 Peel and boil potato 2.2 Mix boiled potato with chopped parsley and olive oil: ready for serving! 3 Plaice fillet 3.1 Whisk an egg in a plate 3.2 Put bread crumbles in a separate plate and mix with salt 3.3 Preheat some olive oil in the skillet 3.4 Dry plaice fillet with a paper towel 3.5 Toss plaice fillet first in eggs, then in bread crumbles, then put on the skillet 3,6 Fry plaice fillet for 3-5 minutes each side until golden at medium heat 4 Serve!
One should as a rule respect public opinion in so far as is necessary to avoid starvation and to keep out of prison, but anything that goes beyond this is voluntary submission to an unnecessary tyranny, and is likely to interfere with happiness in all kinds of ways.
Omelette ingredients (2 large servings): – 4 eggs – 1 onion – 500g new potatoes – 30-40g butter for frying – salt and back pepper – fresh chopped chives for serving Red-Bell-Pepper-Tomatoes Sauce (4 servings – also for morning toasts ;)): – 250g cherry tomatoes – 2 red bell peppers – 60g cashew nuts – 50g bread crumbs – 3 garlic cloves – salt and paprika – 1tbsp olive oil Method: 1 Sauce 1.1 Wash red bell peppers, cherry tomatoes, cashew nuts 1.2 Deseed red bell pepper 1.2 Halve cherries tomatoes, roughly cut red belle peppers and put them in the baking form 1.3 Sprinkle the vegetables with olive oil and salt 1.4 Bake for 10 minutes at 190C 1.5 Combine baked vegetables, peeled garlic cloves, cashew nuts, paprika, bread crumbs: mash in the blender until smooth 1.6 Let the sauce cool down in the fridge for at least 30 minutes 2 Omelette 2.1 Peel 1 onion and slice into pieces 2.2 Melt butter in the skillet and then fry onion until caramelised, set aside 2.3 Wash, peel and boil new potatoes for 10-15 minutes 2.4 Omelette batter: whisk 4 eggs with salt and pepper, add cut boiled potatoes & caramelised onion 2.5 Melt butter in the skillet and pour the omelette batter into it: fry at medium heat for 8 minutes 2.6 Flip the omelette with the pan if you are brave 😉 I am not brave, I put it on the plate and then returned to the skillet another side 🙂 Cook for another 2-3 minutes – ready! 3 Serve omelette with cold red-bell-pepper-tomato sauce and chopped chives!
Notes: this red-bell-pepper-tomato sauce goes perfect on a piece of white bread along with a morning coffee & morning movie 😉
Serving ingredients: – fresh parsley Method: 1 Mustard sauce: combine sauce ingredients and mix 2 Asparagus with salmon 2.1 Wash and peel white asparagus 2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water 3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
Ingredients (2 servings): – 120g boiled basmati rice – 400-600g unpeeled green peas – 10-12 medium button mushrooms – 1 tbsp olive oil – 1-2 tbsp balsamic vinegar – salt and pepper – dill for serving
Method: 1 Boil basmati rice until ready and drain water 2 Peel and wash green peas 3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them 4 Wash and chop dill 5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring 6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes 7 Serve with chopped dill and enjoy!
Filling ingredients: – 200g sour cream – 1 small red onion – 1 small zucchini – 200g smoked salmon – chopped dill for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile chop onion, slice zucchini into rounds and slice salmon into stripes 6 Remove the baking tray from the oven, spread the sour cream over the dough, then add chopped onion, zucchini and salmon slices 7 Bake Tarte Flambée for another 10 minutes at 220C 8 Serve with chopped dill! 🙂
I don’t feel particularly proud of myself. But when I walk alone in the woods or lie in the meadows, all is well.
Ingredients (2 servings): – 250g spaghetti – 10-12 button mushrooms – 1/2 bunch of parsley – 50g grated Grana Padano – 1tbsp olive oil – 1tsp salt Method: 1 Mushrooms 1.1 Remove dirt from mushrooms with a wet paper towel, then slice the mushrooms finely 1.2 Wash and chop parsley 1.3 Fry champignons for 3-4 minutes in olive oil, then add parsley and fry for another 3-4 minutes constantly stirring 2 Spaghetti 2.1 Boil spaghetti al dente in salted water, drain water 2.2 Combine spaghetti with mushrooms & parsley & grated Grana Padano: mix well 2.3 Serve and enjoy quick and delicious lunch !
“I don’t see much sense in that,” said Rabbit. “No,” said Pooh humbly, “there isn’t. But there was going to be when I began it. It’s just that something happened to it along the way.”
Dough ingredients: – 450g all purpose flour – 200ml 33% cream – 20g fresh yeast – 2 eggs and 1 egg white – 60g sugar – 8g Vanilla sugar – 1 dash of salt – 4g lemon zest – 250g raisins
Beautifying ingredients: – 1 egg yolk – 1 tbsp milk – 20g almond petals Method: 1 Dough 1.1 Pre-heat the 33% cream to 30-34C in a saucepan 1.2 Add to warm 33% cream: crushed fresh yeast and 2 tbsp sugar. Whisk until smooth and let it stay for 15 minutes covered with the cloth 1.3 Add to cream & yeast: 2 eggs and 1 egg white, sugar and Vanilla sugar, salt, lemon zest: whisk until smooth 1.4 Gradually add flour and raisins: knead a dough. Let dough stay in a warm place covered with a cloth for 30 minutes to let it raise 🙂 2 Braided bread 2.1 Separate raised dough into 5 equal parts, then form a 40cm long sausages out of each piece 2.2 Join all the sausages at top firmly with fingers, then braid them taking the left most and putting in the middle, then right most and putting it in the middle: repeat until you braid all the length through 🙂
2.3 Join the sausages in the end firmly. 2.4 Whisk an egg yolk with 1 tbsp milk and brush well the bread-to-be 2.5 Sprinkle the bread-to-be with almond petals 2.6 Let the bread raise for another 15 minutes (no cover now) and meanwhile pre-heat the oven to 180C 2.7 Bake the bread for 25 minutes on the baking paper at 180C 3 Let the bread cool down and serve with butter. Enjoy and Happy Easter!
The Duchess! The Duchess! Oh my dear paws! Oh my fur and whiskers! She’ll get me executed, as sure as ferrets are ferrets!
Lewis Carroll, Alice in Wonderland
Ingredients (14-18 bunnies): – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg – several chocolate buttons for baking Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – do not chop too finely to make super-crusty cookies 😉 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Roll out the dough to 0.5cm width, cut the cookies with a bunny cookie cutter, put the cookies on the baking paper. Put chocolate buttons – bunnies eyes 6 Bake the cookies for 15 min at 190C 7 Serve with a cup of black coffee and have a wonderful and sunny weekend !
“But I don’t want to go among mad people,” Alice remarked. “Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.” “How do you know I’m mad?” said Alice. “You must be,” said the Cat, “or you wouldn’t have come here.”
Ingredients: – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – this is important to chop almonds not too finely to make crusty cookies 🙂 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Form cookies out of the dough and put on the baking paper: bake 15 min at 190C 6 Serve with a cup of black coffee and have a wonderful Sunday !
…nothing could be more pleasant than to live in solitude, enjoy the spectacle of nature, and occasionally read some book…
Ingredients (for 12 cabbage rolls): – 1 pointed head cabbage (it is more tender for this recipe than white cabbage) – 4oog minced beef – 120g rice – 1 red onion – 250g mashed tomatoes (tomato passata) 🍅 – 1.5 tsp salt – 0.5 tsp black pepper – 200g sour cream for serving Directions: 1 Boil rice until ready 2 Carefully separate cabbage leaves and boil them for 5-10 minutes, then transfer to a plate to cool down 3 Chop onion 4 Mix minced beef with boiled rice, chopped onion, salt and black pepper 5 Put 1-2 tbsp beef mixture on one cabbage leave and pack into a roll 🙂 6 Put cabbage rolls side to side in the saucepan and cover with water 1-2 cm above, then add mashed tomatoes: I cooked in 2 saucepans with 125g mashed tomatoes in each 7 Boil cabbage rolls for 30-35 minutes covered with a lid 8 Serve cabbage rolls with cooking broth, sour cream and chopped parsley!
Spring was moving in the air above and in the earth below and around him, penetrating even his dark and lowly little house with its spirit of divine discontent and longing.
Ingredients (for 20 pancakes): – 2 eggs – 1 cup (200ml) milk – 250g flour – 1/2 tsp baking soda + 1/2 tsp vinegar – 8g Vanilla sugar – 1/2 tsp salt – 4 apples – sunflower oil for frying – powdered sugar or jam or honey for serving Directions: 1 Apples 1.1 Wash apples and remove the apples core carefully with a knife: first from the top, then from the bottom and then the remaining hard parts in the middle keeping the apple unbroken 1.2 Cut apples in 0.8-1cm width rings 2 Batter 2.1 Whisk eggs with milk, then add flour & sugar & salt: mix well until smooth 2.2 Add baking soda and vinegar in the same teaspoon to the batter and mix 3 Pancakes 3.1 Preheat two skillets with sunflower oil: it’s quicker to cook with 2 skillets! 3.2 For each pancake soak the apple ring well in a batter and put on the skillet: fry each side until golden for 2-3 minutes 3.3 Since there is little sugar in the pancakes, serve them with powdered sugar or honey or marmalade! 4 Enjoy!