Have you also learned that secret from the river; that there is no such thing as time? That the river is everywhere at the same time, at the source and at the mouth, at the waterfall, at the ferry, at the current, in the ocean and in the mountains, everywhere and that the present only exists for it, not the shadow of the past nor the shadow of the future.
Quarkkäulchen ingredients (for 10 Quarkkäulchen): – 300g boiled potatoes – 300g cottage cheese – 1 small egg – 100g all purpose flour – 2-3 tbsp flour for forming Quarkkäulchen – 1 tbsp olive oil for frying
Cherry compote ingredients: – 300g frozen cherries without stones – 50ml water – 1 tbsp cornstarch – 1 tbsp brown sugar Method: 1 Quarkkäulchen 1.1 Mix boiled potatoes, cottage cheese, egg and flour until smooth 1.2 Put some flour on a separate bowl 1.3 Form 1cm width 6-7cm diameter Quarkkäulchen with your hands using the flour from the plate 1.4 Preheat olive oil in the skillet 1.5 Fry each Quarkkäulchen until golden each side for 3-4 minutes at medium heat 2 Cherry compote: transfer in the skillet washed cherries, water, cornstarch and sugar: mix well and cook for 7-10 minutes at medium heat 3 Serve Quarkkäulchen with warm cherry compote !
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said.”
Notes: this a very gentle morning cake, not too sweet and perfect for cosy breakfast with a cup cocoa and in a nice company – you will enjoy it! 😉
Dough ingredients: – 80g butter – 160g flour – 1 egg – 1tbsp cane sugar – 1/2 tsp soda + 1/2 tsp vinegar Filling ingredients: – 400g cottage cheese – 70g 33% cream – 4tbsp cane sugar – 2 eggs – 1tbsp cornstarch Serving ingredients: – some blueberries – fresh mint leaves – 1/2 tsp powdered sugar Method: 1 Dough 1.1 Whisk egg with sugar 1.2 Grate butter, mix with flour and add to the egg and sugar 1.3 Add soda and vinegar in the same teaspoon: mix well 2 Filling 2.1 Whisk eggs with sugar 2.2 Add cottage cheese, cream and cornstarch: mix well until smooth 3 Cake 3.1 Preheat the oven to 180C 3.2 Transfer the dough to the buttered baling form (I used 30cm diameter resulting in a thin layer of filling) 3.3 Bake for 30-40 minutes at 180C 3.4 Leave the cake in the oven for 1 hour after switching off the heat – do not open the oven door! 3.5 Put the cake in the fridge overnight – it will become very gentle in the morning!) 3.6 Serve cold with a cup of cocoa and enjoy ! 🙂
The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.
Vladimir Nabokov, Selected Letters
Zapekanka ingredients (4 servings): – 500g cottage cheese – 2 eggs – 2 tbsp flour – 2 tbsp semolina – 2 tbsp sugar – 1/2 tsp baking soda + 1/2 tsp vinegar in the same teaspoon Cherry compote ingredients (4 servings): – 300g frozen cherries without stone – 1 tbsp cornstarch – 50-70ml water Serving ingredients (4 servings): – 200g sour cream – fresh mint leaves Method: 1 Zapekanka 1.1 Preheat the oven to 190C 1.2 Batter: combine cottage cheese, eggs, flour, semolina, sugar, baking soda and vinegar: mix well with a fork until smooth 1.3 Transfer batter to the buttered baking form and bake for 30-40 minutes until golden at 190C 2 Cherry compote 2.1 Transfer in the skillet washed cherries, water and cornstarch: mix well and cook for 5-7 minutes at medium heat 3 Serve Zapekanka with warm cherry compote and cold sour cream ! Enjoy ! 🙂
City sidewalks, busy sidewalks Dressed in holiday style In the air there’s a feeling of Christmas
I always tried Trdlo when being in Prague! Today I ventured to cook it myself – Christmas aroma filled up my kitchen and brought back some nice memories, flavour of frozen snowy morning and sparkling garlands. I can’t wait for Christmas eve to come to enjoy Trdlo again with a cup of cocoa.
Filling ingredients: – 20-40g grated butter for buttering carton rolls – 60g brown sugar – 1tbsp grated nuts or walnuts – 1tbsp cinnamon Method: 1 Filling 1.1 mix in a cup sugar, cinnamon and grated nuts 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 1tbsp sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, salt: whisk well 2.3 Add flour constantly mixing, knead a dough and leave in a warm place under cloth for 30 min 3 Trdlo 3.1 Preheat the oven to 190C 3.2 Knead dough with a stretch and fold technique for 2-3 min and separate into 10 equal pieces 3.3 Form a long 0.8cm diameter rope out of each dough piece 🙂 3.4 Wrap paper towel carton rolls with a baking paper: butter baking paper with fingers 3.5 Wind up a dough rope around a buttered paper towel carton roll 3.6 Butter Trdlo surface with fingers before rolling in nuts-cinnamon-sugar mixture 3.7 Roll well each Trdlo in nuts-cinnamon-sugar mixture 3.8 Bake Trdlos for 15 minutes at 190C: serve hot!Jingle bells-jingle bells…
Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
The world is full of magic things patiently waiting for our senses to grow sharper.
Syrniki ingredients (2 servings or 10 small pancakes): – 500g cottage cheese – 1 egg – 4 tbsp flour for dough + 2 tbsp flour for forming – 1 tbsp semolina (to make them more gentle!) – 8g Vanilla sugar – 1/2 tbsp cane sugar (put 1-2 tbsp sugar if you like it sweet) – 30-40g dark chocolate – 1tbsp sunflower oil for frying
Serving ingredients: – 200g sour cream – fresh mint leaves Method: 1 Combine cottage cheese, egg, flour, semolina, Vanilla and cane sugar: mix until smooth and leave to rest for 10 minutes to let semolina increase in size 2 Prepare 2 tbsp flour on the plate: form in hands each pancake with 1 tbsp dough putting inside 1 piece of chocolate and rolling in the flour to form round shapes. 3 After all pancakes are formed, preheat a bit of sunflower oil in 2 skillets for 3-4 minutes 4 Fry pancakes 3-4 minutes each side at medium heat 5 Serve pancakes hot with sour cream, fresh mint leaves and a cup of black tea with a piece of lemon!
Notes: Syrniki are very popular in my hometown, I made them today with chocolate filling – it’s a delicious combination of gentle cottage-cheese taste with a bit of dark chocolate reminding me my childhood 🙂
Beautifying ingredients: – 10ml milk – 1 egg yolk Method: 1 Filling 1.1 mix sugar & cinnamon 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 20g sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, remaining 20g sugar, salt: whisk well 2.3 Add flour constantly mixing: mix until smooth and leave in a warm place for 30 min 3 Cinnamon rolls 3.1 Preheat the oven to 180C 3.2 Knead dough with a stretch and fold technique for 4-5 min and roll it out to ~40×40 cm 3.3 Butter the dough with grated butter from the bowl 3.4 Distribute evenly sugar & cinnamon mixture 3.5 Roll the dough up and cut in 5cm width buns 3.6 Put the buns on the baking paper 3-4cm aside from each other 3.7 Brush the buns with milk-yolk mixture 3.8 Bake the buns for 25-30min at 180C until golden! 3.9 They are wonderful for breakfast 😉
Method: 1 Filling: 1.1 Wash, peel and chop chanterelles, onion and leek 1.2 Pre-heat the skillet with butter and fry onion 3-4 min, add chanterelles and cook for 10 min 1.3 Add chopped leek, salt and cook for another 10 min 2 White sauce: 2.1 preheat olive oil in the skillet, add 3 tbsp flour: mix well 2.2 Pour milk to flour & oil: cook 2-3 min until smooth constantly stirring, add grated cheese and cook for another 2-3 min: sauce is ready! 3 Cannelloni: 3.1 Preheat the oven to 190C 3.2 Fill cannelloni with filling (I used chopsticks for that) 3.3 Transfer filled cannelloni in the baking form and pour the white sauce over them 3.4 Bake cannelloni for 30-35 min at 190C until golden & serve with fresh greens!
It’s no use going back to yesterday, because I was a different person then.
Ingredients (2 servings): – 3 fresh corn cobs – 9 middle (~6cm length) potatoes – 1 tsp salt – 400-500 ml water – bunch of green onions for serving Method: 1 Wash corn cobs and wash & peel potatoes 2 Cut corn kernels off cobs with a knife 3 Cut potatoes in 2-3cm pieces 4 Cook potatoes & corn kernels for 15-20 minutes in salted water 5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate 6 Mash the rest of soup with an immersive blender 7 Serve the soup with chopped green onions and boiled corn kernels!
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock
Ingredients: – 225g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 17g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar Method: 1 Preheat the oven to 220C 2 Bowl1: whisk well an egg with milk, sugar, Vanilla sugar: pour in a Bowl2 1tbsp of mixture for brushing the scones 3 Bowl3: grate butter into the flour, add salt 4 In Bowl1 join ingredients from Bowl1 & Bowl3, add baking soda and vinegar in the same teaspoon: mix everything well until smooth 5 Roll out the dough to 1cm height 6 Cut the scones-to-be with your favourite cookie cutter 7 Transfer the scones-to-be on the baking paper and brush with the mixture from Bowl2 8 Bake the scones for 15 minutes at 220C or until golden 9 Enjoy with a cup of black tea or coffee if you, like me, don’t trade your morning coffee for anything. Serve with blackcurrant jam! 🙂
Donwell was famous for its strawberry-beds, which seemed a plea for the invitation: but no plea was necessary; cabbage-beds would have been enough to tempt the lady, who only wanted to be going somewhere. She promised him again and again to come – much oftener than he doubted – and was extremely gratified by such a proof of intimacy, such a distinguishing compliment as she chose to consider it.
Filling ingredients: – 250g 33% whipping cream – 250g fresh strawberries – 8g Vanilla sugar – 1 tsp sugar Method: 1 Dough 1.1 Preheat the oven to 200C 1.2 Mix sugar with eggs and egg yolks and whisk them for 5 minutes 1.3 Add flour and whisk for another minute until smooth 1.4 Pour the dough on the baking paper in the 30x35cm baking form 1.5 Bake for 12-14 minutes until golden: remove from the oven 1.6 Carefully remove the baking paper (place on “new” baking paper sheet and remove the “old” one from top): roll the cake with the new baking paper sheet and let it cool down for 10 minutes 2 Filling 2.1 Wash and dry fresh strawberries 2.2 Mash 70g strawberries with sugar and vanilla sugar 2.3 Chop the rest 180g strawberries into 0.5cm pieces 2.4 Whip the cream until firm and carefully mix with mashed and chopped strawberries – beautiful filling ready! 3 Cake 3.1 Unroll the cake and put the strawberry filling on 3/4 of the cake 3.2 Roll the cake with the filling 3.3 Put the strawberry roll for 2 hours in the fridge 3.4 Enjoy 😉
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 Preheat the oven to 180C 2 Dough: mix all ingredients in a bowl (baking soda+vinegar at the last step) 3 Pour the dough into a buttered muffin form 4 Decorate muffins with oat flakes and bake for 30-35 minutes at 180C 5 Serve with Kefir or black coffee ! 🙂
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 !
Serving ingredients: – 250g sour cream – 1 small red onion – 1tbsp butter Method: 1 Combine flour, grated feta cheese, cottage cheese and egg: knead the dough 2 Separate the dough into 4 equal parts 3 Form a 1.5cm diameter sausage from each part of dough 4 Cut out each sausage into 1cm width dumplings and set them aside 5 Pre-heat butter in the skillet and fry chopped red onion until golden 6 Transfer the dumplings into the boiling water and cook for 4 minutes at medium heat 7 Transfer the dumplings to the skillet with fried red onion: mix and cook for another 2-3 minutes 7 Serve the dumplings with sour cream !
Method: 1 Preheat the oven to 200C 2 Combine minced beef with salt, eggs, Italian herbs and flour: mix well until smooth 3 Form meatballs with your hands and put them in the baking form (no oil needed!) 4 Bake meatballs for 40-45 minutes at 190-200C 5 White sauce: mix grated garlic with sour cream 6 Serve meatballs with red & white sauces and enjoy ! 🙂
Beautiful days do not come to you. You must walk towards them.
Ingredients (for 12 muffins): – 150g flour – 8g Vanilla sugar – 52g sugar – 50g butter – 1 egg – 40g chocolate buttons – 1tsp baking soda + 1tsp vinegar – 250g fresh red currant berries Method: 1 Preheat the oven to 180C 2 Whisk an egg & sugar & vanilla sugar in Bowl1 3 Grate butter to the flour in Bowl2 4 Join Bowl1 & Bowl2 content, add baking soda&vinegar in the same teaspoon: mix well until smooth 5 Add half of berries to the batter & mix well letting berries to give juice to the batter! 6 Add the rest berries & add chocolate buttons: mix well 7 Transfer the batter in the 12 buttered muffin tin cups: bake at 180C for 25-30 minutes 8 Enjoy with a cup of black coffee !
Ingredients (3-4 portions): – 3 cucumbers (270g) – 1 small red bell pepper (200g) – 1 small yellow bell pepper (120g) – 700ml tomato juice unsalted – 2 garlic cloves (10g) – 100g wholegrain rye bread pulp – 20ml virgin olive oil – 1/2 tsp salt – 100g Feta for serving Method: 1 Wash and chop cucumbers and bell peppers 2 Peel, wash and grate garlic 3 Mash with a blender 2/3 chopped cucumbers and bell peppers+bread pulp+olive oil+tomato juice+grated garlic cloves+salt until smooth 4 Serve the soup with the remaining chopped cucumbers & bell peppers and with crushed Feta cheese 5 Enjoy – it’s a perfect soup for a hot summer day !
There was a strange rumour in Highbury of all the little Perrys being seen with a slice of Mrs. Weston’s wedding-cake in their hands: but Mr. Woodhouse would never believe it.
Ingredients: – 150g flour – 140g cottage cheese – 75g butter – 2 eggs – 8g Vanilla sugar – 60g sugar (you can add more if you like it sweet!) – 1 dash of salt – 1/2 tsp baking soda + 1/2tsp vinegar – 6 large sour plums – 200g raspberries – 50g almond petals for decoration Method: 1 Preheat the oven to 180C 2 Wash plums and raspberries and let them dry 3 Bowl 1: whisk well sugar+Vanilla sugar+eggs+salt 4 Bowl 2: grate butter to the flour, then add cottage cheese: mix everything well 5 Combine content of Bowl1 and Bowl2: add in the same teaspoon soda and vinegar and mix everything well 6 Slice plums 7 Pour the batter into the baking form over the baking paper 8 Sprinkle plums stripes and raspberries over the batter 9 Bake the cake for 45 minutes at 180C, then sprinkle almond petals and bake another 10 minutes 10 Put the cake in the fridge overnight and enjoy the cake in the morning with a cup of black coffee and with the best friend 😉
Yesterday, I was sad, tomorrow I may be sad again, but today I know that I am happy. I want to live on and on, delighting like a pagan in all that is physical; and I know that this one lifetime, however long, cannot satisfy my heart.
Method: 1 Filling 1.1 Wash dried apricots and prunes, dry them and cut each dried fruit into 3 stripes 1.2 Grate walnuts 2 Dough 2.1 Grate butter into the flour 2.2 Add cottage cheese, sugar, salt, egg yolk: mix until smooth and knead the dough 2.3 Put the dough into the fridge for 30 minutes 2.4 Roll our the dough until 3mm height 2.5 Cut out the dough into 5×5 squares, then cut each square diagonally into 2 triangles 3 Kifli cookies 3.1 Preheat the oven to 200C 3.2 Distribute grated walnuts on the dough triangles evenly 3.3 Put 3 dried fruits stripes in the middle of each triangle 3.4 Fold each dough triangle into the croissant (Kifli) 3.5 Bake the Kifli cookies for 20-25 minutes until golden 3.6 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!