Featured

Creamy Salmon and Rice: quick and delicious lunch !

No one’s serious at seventeen,
When lindens line the promenades

A. Rimbaud
Creamy Salmon and Rice

Ingredients (for 2 servings):
– 180g salmon
– 100ml 33% cream
– 180g Basmati rice
– salt for boiling rice
– 1/2 tbsp olive oil for frying

Serving ingredients:
– 60g Parmesan
– 2-3 scallion sprigs
– 1/2 tsp black pepper

Method:
1 Grate Parmesan into a bowl and put in the fridge
2 Wash and cut scallion into thin rings, put in a separate bowl
3 Boil rice in salted water until ready and keep it warm while cooking salmon
4 Wash salmon and cut into 1-1.5cm cubes
5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min
6 Transfer the rice into the serving bowls and put the salmon over the rice
7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper
8 Serve !

Featured

Cottage Cheese Cake with Berries !

But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.

Henryk Sienkiewicz

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 !

Featured

Simple and Delicious Parsnip-Apple Chocolate Cake with Hazelnuts !

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.

P.G. Wodehouse, The Code of the Woosters

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!

Featured

Parsnip-Potato Cream Soup with baked vegetable chips: quick and healthy lunch !

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.

Ernest Hemingway
Parsnip Potato Cream Soup with vegetable chips recipe

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 !

Featured

Pears-Mascarpone Dessert !

No one’s serious at seventeen
When lindens line the promenade.

A. Rimbaud
Pears-Mascarpone Dessert Recipe

Cocoa cake ingredients:
– 1 tbsp cocoa powder
– 75g sugar
– 5g Vanilla sugar
– 80g wheat flour
– 3 eggs
– 1/2 tsp baking soda & 1/2 tsp vinegar

Cream ingredients:
– 250g Mascarpone
– 2 tbsp 33% cream
– 2 tbsp sugar

Fruits ingredients:
– 2 Conference pears

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 !

Featured

Christmas Cranberry-Apricot-Raisin Cake !

Not believe in Santa Claus! You might as well not believe in fairies!

 Francis P. Church
Christmas Cake

Dough ingredients:
– 150g wheat flour
– 70g sugar
– 4g Vanila sugar
– 70g butter
– 2 eggs
– dash of salt
– 1/2 tsp baking soda + 1/2 tsp vinegar
– 50ml milk
– 4g orange zest

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 !🎄🎄🎄

Featured

Baked Pears with Feta, Walnuts and Honey !

At Christmas I no more desire a rose
Than wish a snow in May’s new-fangled shows

William Shakespeare

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 😉

Featured

Potato Pancakes with Homemade Apple Compote

I sincerely hope your Christmas…may abound in the gaieties which the season generally brings…

Jane Austen

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 !

Featured

Ossetian pie Tsakharadzhin with beet greens !

You can cut all the flowers but you cannot keep Spring from coming.

Pablo Neruda
Ossetian pie Tsakharadzhin with beet greens

Dough ingredients (for 4 pies 20cm diameter):
– 500g wheat flour
– 400ml Kefir
– 10g dry yeast
– 2 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 100g beet greens
– 150g Feta cheese
– 150g fresh cream cheese
– 1 pinch black pepper

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.

Featured

Chicken baked with Quince !

Without you I wouldn’t have moved this way, to speak the language of flowers.

Vladimir Nabokov
Chicken Baked with Quince

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 !

Featured

Broccoli Soup with Cream Cheese Tartines: quick and healthy lunch !

The robb’d that smiles, steals something from the thief;
He robs himself that spends a bootless grief.

William Shakespeare
Broccoli Cream Soup

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!

Featured

Vareniki with Plums or Colțunași !

Iar când te văd zâmbind copilăreşte,
Se stinge-atunci o viaţă de durere,
Privirea-mi arde, sufletul îmi creşte.

Mihai Eminescu
Vareniki with Plums or Colțunași

Dough ingredients (all ingredients for 4 servings = ~30 Vareniki):
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt

Filling ingredients:
– 15 middle plums
– 2 tbsp sugar

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 !

P.S. inspired by Romanian friends! 🙂

Featured

Salmon with Quince and Rice: quick and delicious lunch !

See, see how the sun has moved onward while we talked. Nothing can stop it in its course.

Eiji Yoshikawa
Salmon with Quince and Rice

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!

Featured

Perfect Saturday Breakfast: Yoghurt, Raspberries with Toasted Oats and Nuts !

He found himself wondering at times, especially in the autumn, about the wild lands, and strange visions of mountains that he had never seen came into his dreams.

J.R.R. Tolkien
Perfect Saturday Breakfast: Yoghurt, Raspberries with Toasted Oats and Nuts !

Ingredients (2 servings):
– 300ml natural 3.8% yoghurt
– 250g fresh mashed raspberries
– 60g oats
– 30g chopped cashew nuts

Method:

1 Wash and mash fresh raspberries until smooth
2 Toast (dry fry, no oil) oats and chopped cashew nuts until golden for ~2-4 minutes
3 Arrange in glasses the following levels: natural yoghurt, mashed raspberries, warm toasted oats and nuts. Repeat the levels 🙂
4 Serve and enjoy !

Featured

Homemade Tarte Flambée with Camembert and Cranberry Jam

Badger hates Society, and invitations, and dinner, and all that sort of thing.

Kenneth Grahame, The Wind in the Willows
Tarte Flambée with Camembert and Cranberry Jam

Dough ingredients:
– 220g wheat flour
– 1 egg yolk
– 2 tablespoons olive oil
– 100ml water
– 1 pinch salt

Filling ingredients:
– 150g Camembert
– 150g cream cheese
– 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 (yes, without filling!)
5 Remove the baking tray from the oven, spread the cream cheese over it, then put the Camembert slices
6 Bake our Tarte-Flambée-To-Be for another 3 minutes at 220C 🙂
7 Spread cranberry jam, chopped chives and black pepper over the Tarte Flambée
8 Serve hot !

Featured

Plum Oats Crumble !

Green was the silence, wet was the light,
the month of June trembled like a butterfly

Pablo Neruda, 100 Love Sonnets
Plum Oats Crumble

Batter ingredients:
– 175g flour
– 100g oat flakes
– 100g butter
– 55g sugar
– 4g Vanilla sugar
– 2 lemons zest

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 !

Featured

Pelmeni: Dumplings with Beef and Pork !

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
Pelmeni

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 !

Featured

Potato Dumplings “Kopytka” with Ham and Onion !

But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.

Henryk Sienkiewicz, Quo Vadis
Polish Dumplings Kopytka

Dumplings ingredients (4 portions):
– 2 cups (1 cup=250ml) boiled mashed potatoes
– 1 cup wheat flour
– 1 egg
– 1 teaspoon salt
– 1-2 tablespoons olive oil for frying

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:-)

Featured

Delicious Garlic Toasts with Goat Cheese, Hazelnuts and Grapes !

The reason for the unreason with which you treat my reason, so weakens my reason that with reason I complain of your beauty.

Miguel de Cervantes Saavedra
Garlic Toasts with Goat Cheese, Hazelnuts and Grapes

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 !

Featured

Spanish Soup Salmorejo: perfect for hot days !

With a few flowers in my garden, half a dozen pictures and some books, I live without envy.

Lope de Vega
Spanish Soup Salmorejo

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 🙂

Featured

Chicken in Hungarian Style with Potato Pancakes !

Úgy szép az élet, ha zajlik.

Hungarian proverb
Chicken in Hungarian Style

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!

Featured

Beef with Green Beans: perfect lunch or dinner !

The journey of a thousand miles begins with a single step.

Lao Tzu
Beef with Green Beans

Side dish ingredients (all ingredients for 2 servings):
– 120g rice
– 1 teaspoon salt
– 400g green beans

Beef & marinade ingredients:
– 350g beef
– 1 onion
– 3 garlic cloves
– 1 teaspoon salt
– 1-2 tablespoons vinegar
– 1/2 teaspoon black pepper
– olive oil for frying

Serving ingredients:
– 1/2 bunch parsley
– 1/2 bunch 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 !

Notes: inspired by Restaurant Style Beef and Broccoli Recipe

Featured

Breakfast French Toasts with Berries and Yogurt !

It was the middle of winter, and the snow-flakes were falling like feathers from the sky, and a queen sat at her window working, and her embroidery-frame was of ebony.

Brothers Grimm
French Toasts with Berries and Yogurt

Ingredients (for 2 servings):
– 6-7 slices of white bread (which makes 12-14 bread triangles)
– 1 egg
– 40g sugar (for soaking toasts) + 1 tablespoon sugar (for frying toasts)
– 200ml milk
– 50ml 33% cream
– 1 teaspoon Vanilla sugar
– 20-50g butter for frying toasts

Serving ingredients (for 2 servings):
– 100g raspberries
– 100g bromberries
– 100g yogurt
– fresh mint leaves

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 !

Carpe diem, quam minimum credula postero

Odes (Horace)
Featured

Vanilla Cottage Cheese Pancakes with Poppy Seeds and Homemade Cherry-Red Currant Compote !

Curiosity is insubordination in its purest form.

Vladimir Nabokov
Cottage Cheese Pancakes

Pancakes ingredients (for 16-18 small pancakes = 4 portions):
– 500g cottage cheese
– 3-6 (for batter) + 3 (for forming pancakes) tablespoons wheat flour
– 2 tablespoons spelt semolina
– 2 tablespoons sugar
– 4g Vanilla sugar
– 2 eggs
– 50g poppy seeds
– 50-80ml milk
– 6-8 tablespoons sunflower 🌻 oil for frying

Compote ingredients:

– 80g cherry 🍒
– 50g red currants
– 3 tablespoons water
– 2 tablespoons sugar
– 1 tablespoon starch

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 !

Featured

Red Bell Peppers Stuffed with Beef and Pearl Barley !

Numai daca vremea ar sta locului am putea vedea lamurit ce este etern

Mihai Eminescu
Red Bell Peppers Stuffed with Beef and Pearl Barley

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 !

P.S. inspired by Romanian friends 🙂

Featured

Poppy Seed Buns !

‘There you are! It only needed a little more energy,’ said Karlson. ‘Now just put on the coffee, and set a nice little tray and get out a few little buns…’

Astrid Lindgren, Karlson flies again
Poppy Seed Buns

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 🙂

Featured

Summer Raspberry Cake and… The Beatles of course !

But when I get home to you
I find the things that you do
Will make me feel alright

The Beatles
Raspberry cake

Batter Ingredients:
– 190g wheat flour
– 2 eggs
– 4g Vanilla sugar
– 100g sugar
– 100g butter
– 50g sour cream (>=26% fat)
– 175g fresh raspberry
– 1/2 teaspoon baking soda + 1/2 teaspoon vinegar

Cream ingredients

– 400g sour cream (>=26% fat)
– 100g sugar

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 🙂

Featured

Tomato, Mozzarella and Fresh Basil Sandwiches !

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.

William Wordsworth
Tomato, Mozzarella and Fresh Basil Sandwiches

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 !

Featured

Very Green Zucchini Pancakes with Sour Cream Sauce !

… 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.

Vladimir Nabokov
Zucchini Pancakes

Pancakes Ingredients (for 6-7 pancakes):
– 450g zucchini
– 2 eggs
– 250ml milk
– 150g wheat flour
– 1 tbsp 🌻 oil (in batter) + 1/2 tablespoon 🌻oil for frying
– 1/2 tsp sugar
– 1/2 tsp salt
– 1/2 bunch parsley

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 !

Featured

Cold Soup Okroshka with Kefir !

‘Tis dark by now. He gets into a sleigh.
The cry “Way, way!” resounds.
With frostdust silvers
his beaver collar.

Eugene Onegin, Nabokov’s translation
Okroshka

Okroshka Ingredients (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 !

Notes: traditionally Okroshka is served with Kvass, but it is tasty with Kefir as well 

Featured

Wheat-Buckwheat Pancakes with Salmon and Blue Cheese-Dill Sauce !

The fresh smell of coffee soon wafted through the apartment, the smell that separates night from day.

Haruki Murakami
Buckwheat pancakes with salmon

Pancakes ingredients (10-12 pancakes):
– 2 eggs
– 3/4 cup wheat flour
– 1/4 cup buckwheat flour (it gives pancakes a special taste & colour !!)
– 2 pinches salt
– 1 tablespoon sugar
– 500ml Kefir (hint: Kefir makes pancakes especially tender !)
– 1 tablespoon sunflower oil for batter
– 1/2 tablespoon sunflower oil for frying

Blue cheese sauce ingredients (2 servings):
– 120g grated blue cheese
– 80g sour cream
– 1 bunch of chopped dill

Serving ingredients (2 servings):
– 100g smoked salmon
– 4-5 chopped green onion sprigs

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 😉

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Spinach and Feta Fatayer

Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.

Lao Tzu
Spinach and Feta Fatayer

Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 90g fresh baby spinach
– 90g Feta cheese
– 1/4 cup chopped walnuts
– 1 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

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 !

Featured

Strawberry-Roquefort Sandwich !

After moral poisoning, one requires physical remedies and a bottle of champagne.

Stendhal, The Red and the Black
Strawberry-Roquefort Sandwich

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 !

Featured

Pancakes with Rhubarb Compote !

Tea is at four; but any of you are welcome at any time!

J.R.R. Tolkien, “The Hobbit”
Pancakes with Rhubarb compote

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!

Featured

Bouchée cakes with chocolate icing: as in my favourite bakery !

“But I don’t mind some cake-seed-cake, if you have any.”
“Lots!” Bilbo found himself answering, to his own surprise

J.R.R. Tolkien
Bouchée Cakes

Sponge cakes ingredients (all ingredients for 12 cakes):
– 3 eggs
– 70g flour
– 60g sugar
– 2g Vanilla sugar

Filling cream ingredients:
– 50g butter
– 2 tablespoons sugar
– 2g Vanilla sugar
– 2 tablespoon water
– 2 tablespoons wheat flour

Chocolate icing ingredients:
– 50g dark (>=50%) chocolate
– 50ml 33% cream
– 20g butter

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 ! 😉

Featured

Strawberry Panna Cotta !

“Honey or condensed milk with your bread” he was so excited that he said, “Both,” and then, so as not to seem greedy, he added, “but don’t bother about the bread, please.”

A.A. Milne, Winnie the Pooh
Strawberry Panna Cotta

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 !

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Saturday pleasures: Rhubarb Meringue Cake !

Most of the dandelions had changed from suns into moons.

Vladimir Nabokov
Rhubarb Meringue Cake Recipe

Sponge cake ingredients (19cm diameter baking form):
– 2 eggs
– 2/3 cup wheat flour
– 2/3 cup sugar
– 3g Vanilla sugar
– 1 stalk rhubarb (150-200g)

Meringue ingredients:
– 2 egg whites
– 4 tablespoons sugar

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 😉

Featured

Paccheri con Salmone !

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.

Umberto Eco
Paccheri con Salmone Recipe

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 !

Featured

Homemade potato gnocchi with spinach-gorgonzola sauce !

It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words, like ‘What about lunch?’.

A.A. Milne
Potato Gnocchi with Spinach-Gorgonzola sauce Recipe

Gnocchi ingredients:
– 400g baked or boiled potatoes
– 1 egg
– 80g wheat flour
– 1g salt
– 1g pepper

Sauce ingredients:
– 100g Gorgonzola
– 100ml 33% cream
– 125g baby spinach
– 30g pine nuts
– 4 sprigs green onions

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 !

Featured

Strawberry custard mini-cakes !

“What day is it?” asked Pooh.
“It’s today,” squeaked Piglet.
“My favorite day,” said Pooh.”

A.A. Milne
Strawberry Custard Cakes Recipe

Mini-cakes ingredients:
– 2 eggs
– 1/2 cup sugar
– 1/2 cup flour

Custard cream ingredients:
– 1 egg
– 300-350ml milk
– 75g sugar
– [optional] 2g vanilla sugar
– 20g flour
– 30g butter

Strawberries ingredients:
– 400g strawberries

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 !

Featured

Saturday Apples Pleasures !

The world is full of magic things, patiently waiting for our senses to grow sharper.

W.B. Yeats
Apple Pies Recipe

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!

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Chocolate cookies for a perfect coffee-break !

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
Chocolate cookies

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 😉

Featured

Sandwich au Roquefort !

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
Sandwich au Roquefort Recette

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 !

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Grapefruit Vanilla-Mascarpone dessert !

All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered.

Kenneth Grahame, The Wind in the Willows
Grapefruit-Mascarpone Dessert Recipe

Ingredients (2 servings):
– 2 grapefruits
– 200g Mascarpone
– 50ml 33% cream
– 2 tbsp sugar
– 4g Vanilla sugar
– 6 Savoiardi biscuits

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 !

Featured

Red Bell Pepper Soup with Pistachio !

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
Red Bell Pepper Soup Recipe

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

Featured

Rye-bread tuna sandwiches !

Ce fut le temps sous de clairs ciels…

Paul Verlaine
Rye-bread tuna sandwiches

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 great Sunday !

Featured

Avocado sandwiches for a rainy morning

Do not be angry with the rain; it simply does not know how to fall upwards

Vladimir Nabokov
Avocado Sandwiches Recipe

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 !

Featured

Homemade Tiramisu !

I love you as certain dark things are to be loved,
In secret, between the shadow and the soul.

Pablo Neruda, 100 Love Sonets
Homemade Tiramisu

Ingredients (2-4 servings):
– 250g Mascarpone
– 100ml 33% cream
– 2 tablespoons sugar
– 10-14 Savoiardi biscuits
– 150ml strong black coffee
– 1 tablespoon cocoa for serving

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 !

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Goat cheese cranberry sandwiches with walnuts for the perfect weekend !

Les paroles d’amour, qui sont toujours les mêmes, prennent le goût des lèvres dont elles sortent.

– Guy de Maupassant
Goat Cheese Cranberry Sandwiches

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 😉

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Avocado whole grain toasts with miner’s lettuce !

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.

― Kenneth Grahame, The Wind in the Willows
Avocado whole grain toasts

Ingredients (for 2 servings):
– 4 slices wholegrain bread
– 2 large avocados
– 50 g miner’s lettuce
– salt and pepper
– 1/2 tablespoon olive oil for frying eggs

Method:
1 Mash avocado with salt and pepper and put on toasts from whole grain bread
2 Cook eggs on olive oil and put on the toasts over avocado puree
3 Serve with fresh miner’s lettuce and enjoy !

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Italian pastry Soffioni: easy and delicious !

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.

– Dante
Soffioni

Dough ingredients:
– 150g wheat flour
– 1 egg
– 40g sugar
– 25g olive oil
– 1 pinch salt

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 🙂

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Creamy parsnip soup with beetroot chips !

“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

Parsnip Soup Recipe

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 !

Featured

Avocado breakfast is always a great idea !

You can cut all the flowers but you cannot keep Spring from coming.

Pablo Neruda
Avocado Toasts

Ingredients (for 2 servings):
– 3 small avocado
– 150g cream cheese (e.g., Almette cheese)
– multigrain bread (at best, home-made but in any case multigrain!)
– 6 cherry tomatoes
– parsley/dill for serving
– 1 tsp salt

Method:
1 Mash avocado pulp, cheese, black pepper and salt
2 Butter avocado-cheese mixture on multigrain bread
3 Decorate with parsley and cherry tomatoes

Very Quick Homemade Pizza with Buffalo Mozzarella and Tomatoes !

“And what if the abbot finds us?”
“We will pretend to be a pair of ghosts”

Umberto Eco
Pizza with Mozzarella and Tomatoes

Dough ingredients:
– 1 and 1/2 cup (1 cup=250ml) wheat flour
– 1/2 cup water
– 1 tbsp olive oil
– 1/2 tsp salt

Sauce ingredients:
– 300ml mashed tomatoes
– 1 tsp olive oil
– salt and pepper

Filling ingredients:
– 200g buffalo mozzarella (it’s very tasty!)
– 50g Grana Padano

Serving ingredients:
– 1/2 bunch of scallion for serving

Method:

1 Preheat the oven to 220C
2 Combine dough ingredients and knead the dough
3 Roll out the dough to the 3-5mm width round
4 Put the dough round on the baking paper and bake for 8 minutes at 220C (no filling yet)
5 Sauce: mix mashed tomatoes, 1 tsp olive oil, salt and pepper
6 Distribute the sauce evenly over the baked dough round
7 Add mozzarella slices and sprinkle with grated Grana Padano
8 Bake the pizza for 10-15 minutes
9 Sprinkle with scallion and and enjoy !

Notes: I tried this recipe today and loved it – the dough is really easy to make, overall cooking time is less than 30 minutes but the result is delicious 🙂

Rye Pies with Cabbage and Feta Filling !

We must go on, because we can’t turn back.

R.L.S.

Dough ingredients (for 16 pies):
– 1/2 cup (1 cup = 250ml) wheat flour
– 1/2 cup(1 cup = 250ml) rye flour – rye flour gives a delicious not to this pies!
– 150g cottage cheese or quark
– 1 tbsp sugar
– 4 tbsp olive oil
– 1 egg
– 1/2 tsp salt

Filling ingredients:
– 150g fresh cabbage – yes, it should be fresh!
– 50-100g Feta
– 1/2 tsp salt
– 1/3 tsp black pepper

Method:
1 Filling
1.1 Cut cabbage into 3cm long and 0.5cm wide stripes
1.2 Cut feta into 0.5 cm cubes
2 Dough & forming the pies
2.1 Mix all dough ingredients and knead the dough
2.2 Separate the dough into 2 equal pieces
2.3 Roll out one of dough pieces into 32cm round
2.4 Separate the round into 8 triangles
2.6 Put 1-2 tsp cabbage and 2-3 cubes feta on each triangle
2.7 Sprinkle with salt and pepper
2.8 Roll each triangle into an envelope
2.9 Repeat 2.3-2.8 for the second piece of dough
3 Baking the pies
3.1 Preheat the oven to 200C
3.2 Put the cabbage-pies-to-be on the baking paper
3.3 Bake for 25-30 minutes at 200C
3.4 Serve with a cup of black coffee and enjoy with your favourite black and white Japanese movie. My movie this morning was Uruwashiki Saigetsu 😉

Spinach and Feta Envelopes !

Youth is happy because it has the capacity to see beauty. Anyone who keeps the ability to see beauty never grows old.

Franz Kafka

Dough ingredients (for 16 envelopes):
– 1 cup (1 cup = 250ml) flour
– 150g cottage cheese or quark
– 1 tbsp sugar
– 4 tbsp olive oil
– 1 egg
– 1 pinch salt

Filling ingredients:
– 150g spinach
– 100g Feta
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/3 tsp black pepper

Method:
1 Filling
1.1 Wash spinach and cook it for 3-5 minutes, then drain extra water
1.2 Cut feta into 0.5 cm cubes
2 Dough & envelopes
2.1 Mix all dough ingredients and knead the dough
2.2 Separate the dough into 2 equal pieces
2.3 Roll out first piece of dough into 32cm round
2.4 Separate the round into 8 triangles
2.5 Make 3 small vertical cuts within each triangle
2.6 Put 1 tsp spinach and 2-3 cubes feta on each triangle
2.7 Sprinkle with a bit of lemon juice, salt and pepper
2.8 Roll each triangle into an envelope
2.9 Repeat 2.3-2.8 for the second piece of dough
3 Baking
3.1 Preheat the oven to 200C
3.2 Put the spinach envelopes on the baking paper
3.3 Bake for 25-30 minutes at 200C
3.4 Serve with a cup of black coffee one nice Saturday morning and enjoy with your favourite black and white detective movie 😉

Shrimps Toasts !

“An diesem Ort, in Travemünde, dem Ferienparadies, wo ich die unzweifelhaft glücklichsten Tage meines Lebens verbracht habe, Tage und Wochen, deren tiefe Befriedigung und Wunschlosigkeit durch nichts in meinem Leben … zu übertreffen und in Vergessenheit zu bringen war, an diesem Ort gingen das Meer und die Musik in meinem Herzen eine ideelle, eine Gefühlsverbindung für immer ein…”

Thomas Mann


Ingredients (for 12 small toasts):
– 160g small shrimps
– 12 Ciabatta slices
– 12 cabbage slices
– 1/3 lemon
– 2-3 tbsp mayonnaise
– 1/2 tbsp olive oil for cooking shrimps

Method:
1 Slice 12 ciabatta pieces
2 Butter every ciabatta piece with mayonnaise
3 Put a cabbage leave over each piece
4 Fry shrimps until golden and put warm over the cabbage leaves
5 Finely slice a lemon and put the slices over the shrimps
6 Enjoy the toasts with your best friend and a cup of coffee 😉

Warm Avocado-Potato Salad with Dijon Mustard !

Heard melodies are sweet, but those unheard, are sweeter

John Keats

Ingredients (2 large servings):
– 8-10 medium potatoes
– 2 avocados
– 1 red onion
– 1 tsp Dijon mustard
– 2-3 tsp mayonnaise
– salt and black pepper

Method:

1 Peel and wash potatoes and avocados
2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water
3 Peel and cut avocados
4 Peel and chop red onion
5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix
6 Spice with salt and pepper, serve warm !

Potato Zrazy with Minced Beef !

When the heart speaks, the mind finds it indecent to object.

Milan Kundera, The Unbearable Lightness of Being
Potato Zrazy with minced beef

Dough ingredients (3-4 servings):
– 1kg (weight unpeeled) potatoes
– 2 eggs
– 6-8tbsp flour
– 1 bunch scallion
– 1/2 tsp salt
– 1 tbsp olive oil for frying

Filling ingredients:
– 300g minced beef
– 1/2 tsp salt
– 1/2 tsp black pepper

Sauce ingredients:
– 200g sour cream
– a few sprigs chopped scallion

Method:

1 Beef filling
1.1 Cook minced beef for 40 minutes in salted water
1.2 Drain the broth in another pan
1.3 Mix boil beef with black pepper and salt
2 Potato dough
2.1 Wash and peel potatoes
2.2 Cut potatoes into 2cm cubes
2.3 Boil potato cubes for 20-25 minutes in salted water
2.4 Drain water and mash potatoes
2.5 Combine mashed potatoes+2eggs+6-8tbsp flour+1/2tsp salt+chopped scallion: mix until smooth
3 Zrazy (Potato Cutlets)
3.1 Preheat the non-sticking skillet with some olive oil
3.2 Shape a flat round out of potato dough and put beef filling in the middle: enclose with a second potato round 🙂
3.3 Fry each potato dumpling 3-4 minutes each side
3.4 Absorb extra oil with paper towels
4 Serve Zrazy (Potato Cutlets) with sour cream mixed with chopped scallion
5 Enjoy !

Quick and Simple Gorgonzola and Spinach Pasta !

Keep your face always toward the sunshine – and shadows will fall behind you.

Walt Whitman
Gorgonzola and Spinach Pasta

Ingredients:
– 250g Rigatoni
– 100g Gorgonzola
– 100 ml 33% cream
– 125g spinat
– 1/4 tsp black pepper

Method:

1 Start cooking pasta (2) and making sauce (3) simultaneously 🙂
2 Pasta
2.1 Boil pasta in the salted water al dente
2.2 Drain water
3 Spinach-gorgonzola sauce
3.1 Wash spinach
3.2 Cut gorgonzola in 2cm cubes
3.3 Melt gorgonzola in 33% cream in the frying pan
3.4 Add spinach to gorgonzola-cream sauce and cook for 3-4 minutes
4 Transfer cooked pasta to the sauce: mix well and serve warm !
5 Tired after a long weary week – this warm pasta is what you need 😉

Simple Broccoli Cream Soup with Beef Meatballs !

Wheresoever you go, go with all your heart.

Confucius
Broccoli Cream Soup with Beef Meatballs

Soup ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml broth from the meatballs
– 1/2 tsp salt
– 50ml 33% cream

Meatballs ingredients:

– 200-300g minced beef
– 1 bunch dill
– 1 tsp salt
– 1/3 tsp black pepper

Method:
1 Meatballs
1.1 Mix minced beef with chopped dill, salt & black pepper
1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes
1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup
2 Soup

2.1 Wash and peel carrots and potatoes
2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk
2.3 Cut carrots and potatoes into 1cm cubes
2.4 Cut broccoli into small pieces (both stalk and florets!)
2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes
2.6 Mash the soup with an immersive blender until smooth
2.7 Add 33% cream to the soup and mix well
3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂

Broccoli-Carrot-Potato Cream Soup: perfect with Cheddar !

Not knowing when the dawn will come
I open every door.

Emily Dickinson
Broccoli Cream Soup: perfect with Cheddar Recipe

Ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml water
– 1tsp salt
– 50ml 33% cream

Serving ingredients:
– 100g grated Cheddar

Method:

1 Wash and peel carrots and potatoes
2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk
3 Cut carrots and potatoes into 1cm cubes
4 Cut broccoli into small pieces (both stalk and florets!)
5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes
6 Mash the soup with an immersive blender until smooth
7 Add 33% cream to the soup and mix well
8 Serve the soup with grated cheddar and have a great day ! 🙂

Quick Almond Cookies !

I wish the world were ending tomorrow. Then I could take the next train, arrive at your doorstep in Vienna, and say: “Come with me, Milena. We are going to love each other without scruples or fear or restraint. Because the world is ending tomorrow.”

Franz Kafka
Almond Cookies Recipe

Ingredients (for 20-25 cookies):
– 50g grated almond
– 50g butter
– 75g wheat flour
– 30g cane sugar
– 1 tbsp sour cream
– 1 pinch cinnamon
– 1 pinch salt
– some almond petals for beautifying

Method:

1 Preheat the oven to 190C
2 Mix grated butter with sugar until smooth
3 Add grated almond, flour, cinnamon, salt & sour cream: mix until smooth
4 Fatten 1 tsp dough within the cookie cutter on the baking paper for each cookie. Decorate each cookie with almond petals 🙂
5 Bake the cookies for 10-12 minutes at 190C until golden
6 Serve the cookies with a cup of black coffee !

Notes: enjoy the cookies with your morning coffee & your favourite book. My book this morning was The Unconsoled 🙂

Simple Pilaf with Chicken cooked in oven !

One kind word can warm three winter months

Japanese proverb
Pilaf with Chicken in the oven

Ingredients (4 servings):
250g rice
– 400g chicken breast
– 5 (~390g unpeeled) medium carrots
– 2 small red onions
– 3 tbsp sunflower oil
– 1.5 tsp salt
– 0.5 tsp black pepper
– a few parsley sprigs for serving

Method:

1 Wash rice and soak in water for 30 minutes
2 Grate carrots and chop onions
3 Wash chicken breasts and absorb extra water with paper towels
4 Cut chicken breast into 0.5-1 cm pieces and fry
5 Fry chicken pieces with sunflower oil for 10 minutes at medium heat
6 Add carrots, onion, salt, pepper to the chicken: stew for another 15 minutes
7 Preheat the oven to 200C
8 Drain water from the rice
9 Boil 1.5l water in the teapot
10 Put in the four ceramic pots (I have 0.5l pots):
10.1 Chicken with vegetables
10.2 Rice ~2-3 tbsp per pot
10.3 Pour boiled water in each ceramic pot to cover the rice ~1cm
11 Cook the Pilaf in the oven for 40 minutes with covered lids
12 Serve with chopped parsley and enjoy ! 🙂

Egg Salad with Garlic Toasts: quick and delicious !

Curiosity is insubordination in its purest form.

Vladimir Nabokov

Salad ingredients:
– 4 eggs
– 150g Butterkäse or cheddar
– 1 small red onion
– 1-1.5 tbsp mayonnaise
– a few dill sprigs for serving

Toasts ingredients:
– 2 slices of ciabatta
– 1 garlic clove
– 2 tsp olive oil

Method:
1 Salad

1.1 Hard boil eggs, cool them down in cold water, then peel
1.2 Grate cheese
1.3 Peel and chop red onion
1.3 Combine eggs+grated cheese+chopped onion+mayonnaise: mix well
2 Toasts

2.1 Pre-heat the oven to 180C
2.2 Peel and chop a garlic clove
2.3 Combine olive oil with chopped garlic
2.4 Brush ciabatta pieces with garlic olive oil and bake for 4-5 minutes at 180C
3 Salad & Toasts
3.1 Transfer the eggs salad in the cup and then on the serving plate
3.2 Serve the salad with a few dill sprigs & warm garlic toasts ! Enjoy !

Biscotti: Italian almond biscuits for Sunday morning !

If you pressed me to say why I loved him, I can say no more than because he was he, and I was I.

Michel de Montaigne
Biscotti

Ingredients (for 12 Biscotti):
– 130g wheat flour
– 78g sugar
– 4g Vanilla sugar
– 1 egg
– 1/2 tsp orange zest
– 1/2 tsp rum or Amaretto
– 1/2 tsp baking soda & 1/2 tsp vinegar
– 63g almonds

Method:

1 Pre-heat the oven to 180C.
2 Wash almonds and dry with paper towels.
3 Combine in a bowl: flour + sugar + Vanilla sugar + egg + orange zest + rum.
4 Add to the dough baking soda in the same teaspoon as vinegar: knead the dough.
5 Mix the almonds in the dough and distribute uniformly.
6 Form ~3cm width & ~30cm length log from the dough and put it on the baking paper.
7 Bake the log for 20min at 180C until golden.
8 Remove the log from the oven and let it cool down for 5 min. Do not turn off the oven.
9 Cut the log with diagonal cuts into 1.5cm width Biscotti.
10 Put Biscotti back on the baking paper and bake for 5-10 minutes.
11 Enjoy Biscotti some nice Sunday morning with a cup of black coffee and your favourite Christmas movie. Would it be this, this, this, this or this movie? 😉