Ingredients (for 2 servings): -250g pasta (Fusilli) – 180g Gorgonzola – 100ml 33% cream – 2-3 small young beetroots
Method: 1 Boil pasta Al Dente in salted water 2 Mix in the skillet chopped gorgonzola, 33% cream and chopped beetroot: cook until smooth (3-4 min) at medium heat 3 Transfer the cooked pasta to the sauce in the skillet: mix well and serve ! Sprinkle with black pepper for taste !
Method: 1 Grate Parmesan into a bowl and put in the fridge 2 Cut salmon into 1.5cm cubes 3 Chop garlic into slices 4 Simultaneously start boiling water for pasta and cooking salmon 5 Boil pasta in the salty water until ready, drain the water 6 Cook salmon for 5 min in olive oil, medium heat; add 33% cream and cook for another 5 min; add garlic slice and cook for another minute 7 Put the pasta in the frying pan with salmon for 1 min, carefully mix and transfer to the serving plates 8 Serve Paccheri with black pepper, grated Parmesan and chopped greens !
Goulash ingredients: – 400g beef – 5 onions – 1.5 tbsp paprika – salt and pepper to taste – sunflower oil for frying onion – 3 tbsp flour for the sauce
Knedlíky ingredients: – 500g potatoes – 150g flour – 50g semolina – 2 eggs – 1/2 tsp salt Method: 1 Goulash 1.1 Cut beef in 2-3cm pieces 1.2 Chop onion and fry for 4 min in sunflower oil 1.3 Add beef and cook for 1.5 hours, add water when needed 1.4 Add 3 tbsp flour, mix well and cook for another 30 minutes, add water when needed 2 Knedlíky 2.1 Mix boiled potatoes, flour, semolina and salt: mix well 2.2 Form two sausages 5cm diameter 2.3 Put the sausages in the boiling water, covering the sausages, boil for 20 minutes at medium heat 3 Serve Goulash with Knedlíky and dill!
May the wind under your wings bear you where the sun sails and the moon walks.
J.R.R. Tolkien
Aubergine stripes ingredients: – 2 aubergines – olive oil for baking aubergines – chopped parsley for serving
Filling ingredients: – 150g (baked) walnuts – 2-3 garlic cloves – 1/2 tsp salt – 1/4 tsp black pepper – 1 bunch dill – 1/4 cup warm water
Method: 1 Preheat the oven to 200C (400F) 2 Slice aubergines lengthways into 4mm thick stripes, put on the baking paper and brush well with olive oil 3 Add walnuts halves over the aubergines: bake them together for 25min at 200C (400F) 4 Combine and blend the filling ingredients (including baked walnuts) until smooth: put 1tsp of the filling on each aubergine stripe and roll the stripes up 5 Serve cold with chopped parsley !
Method: 1 Peel and cut vegetables and put aside 2 Mix meatballs ingredients and form meatballs with hands, dip each meatball in flour and put on the plate 3 Boil 1.5-2l water, add 1 tsp salt and meatballs: cook for 20min, medium heat 4 Add vegetables to the soup and cook for another 20min, medium heat 5 Serve with chopped parsley !
What really knocks me out is a book that, when you’re all done reading it, you wish the author that wrote it was a terrific friend of yours and you could call him up on the phone whenever you felt like it. That doesn’t happen much, though.
Method: 1 Preheat the oven to 220C 2 Filling: combine all filling ingredients and mix well with the hands 3 Dough: combine all dough ingredients in a bowl: knead the dough 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 tsp 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 (sprinkle with Provence herbs or pepper or a little of olive oil): bake for 18 minutes at 220C 8 Serve with a cup of black coffee or black tea !
Chicken nuggets ingredients: – 350g chicken breast – 2 red bell peppers – 200g canned pineapple (weight without juice) – 2 eggs for batter – 1 tsp chilli 🌶 pepper powder for batter – 1/2 tsp salt for batter – sunflower oil for frying
Pineapples-red bell pepper sauce – 3-4 tbsp all-purpose flour for batter – 1 tbsp liquid honey for the sauce – pineapple juice from the can with pineapples for the sauce – 3 garlic clothes Method: 1 Chop chicken breast in 1.5 cm cubes 2 Combine and mix well eggs, salt, chilli pepper powder in 1 plate and put flour in another plate for dipping 3 Preheat two skillets (skillet 1 for chicken nuggets, skillet 2 for the sauce) and add some sunflower oil 4 Dip each chicken breast piece once in eggs mixture, once in flour, again in eggs mixture, again in flour – transfer to skillet 1 and fry for 4-5 minutes until golden 5 Fry red bell pepper stripes and pineapple pieces in skillet 2 for 4-5 minutes 6 Transfer chicken nuggets to red bell peppers and pineapples, add pineapple juice and cook for 6-7 minutes 7 Add chopped garlic and honey: cook for another 2 minutes 8 Serve with chopped dill or parsley!
Method: 1 Wash and dry spinach leaves 2 Put in blender all pancakes batter ingredients: mash until smooth 3 Preheat a skillet, add 1/3 tbsp sunflower oil (needed only in the beginning) 4 For each pancake pour 1 ladle of batter on the skillet – fry at medium heat until bubbling, turn the pancake over and cook until golden 5 Serve pancakes with soft cheese, smoked salmon and fresh dill ! Enjoy !
I cannot fix on the hour, or the spot, or the look or the words, which laid the foundation. It is too long ago. I was in the middle before I knew that I had begun.
Jane Austen
Ingredients (4-6 servings): – 320g salmon – 1 head broccoli – 6 medium carrots – 8 medium potatoes – chopped dill for serving – salt to taste Method: 1 Peel and cut/chop vegetables 2 Cut salmon in pieces 3 Put chopped vegetables and salmon in the saucepan, add water to cover the vegetables and salmon pieces, add salt to taste 4 Cook for 20-25 minutes after boiling, serve with fresh chopped dill!
Method: 1 Combine chopped turkey breast, chopped pineapples, egg, grated cheese, flour, grated garlic and salt/pepper: mix until smooth 2 Preheat the skillet, add sunflower oil: pour 1tbsp of batter for each pancake-to-be. Fry 5-6 min each side or until golden, medium heat 3 Switch to minimum heat and cook pancakes under the lid for 10 min 4 For the sauce combine and mix sour cream, chopped garlic, chopped parsley/dill 5 Serve!
Filling ingredients: – 200g sour cream – 1 large pear – 100g Brie – 10 walnuts – liquid honey for serving – black pepper for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4 mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile slice pear, cut Brie and slightly chop walnuts 6 Remove the baking tray from the oven, spread the sour cream over the dough, add sliced pear, brie pieces and chopped walnuts 7 Bake Tarte Flambéefor another 7-8 minutes at 220C 8 Sprinkle with black pepper and honey, enjoy !
Method: 1 Melt butter in the skillet, add chopped sage, cook at middle heat for 8 min, add chopped garlic and cook for another 2 min 2 Boil pasta in salted water Al Dente, drain water and transfer to the skillet with butter & sage: cook for 2 min 3 Serve with grated parmesan and enjoy !
So comes snow after fire, and even dragons have their endings.
J.R.R. Tolkien
Ingredients: – 3-4 middle potatoes – 3-4 middle carrots – 4 eggs – 200g chicken breast – 150g ham – 250g canned green pea – 5-6 pickles – 1/3 bunch green onions + 1/3 bunch parsley – 3-4 tbsp mayonnaise to taste – salt/pepper to taste
Method: 1 Dice boiled potatoes, carrots, eggs, chicken breast and combine with diced ham, diced pickles, chopped green onions and parsley 2 Add mayonnaise and spices, mix well and put for 1 hour in the fridge 3 Serve ! Merry Christmas !
Additional ingredients: – 3-4 tbsp flour for dipping Syrniki – sunflower oil for frying – honey for serving Method: 1 Mix batter ingredients until smooth 2 For each Syrnik, dip 1 tbsp batter in flour, form a round with fingers and put it on the wooden board 3 Pre-heat sunflower oil in the skillet: fry Syrniki 2-4 min each side until golden: transfer them on paper towels to absorb extra oil 4 Serve warm with honey ! Have a nice day !
Ingredients (2 servings): – 250g pasta – 2 small red onions – (already boiled) beef, chopped – butter for frying – salt, papper – tomatoes for serving Method: 1 Chop onion and fry it in butter until golden 2 Add chopped (already boiled) beef: fry for 5 minutes 3 Boil pasta al dente, drain water and mix pasta with beef and onion 4 Serve with fresh tomatoes!
I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga”, and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata”.
Garlic sauce ingredients: – 200g sour cream – 3 tsp mayonnaise – 3 garlic cloves – parsley Method: 1 Boil potatoes 2 Potatoes-batter: combine boiled potatoes, chopped onion, eggs, flour, paprika powder and salt – mix well until smooth 3 Preheat the skillet with some sunflower oil 4 For each pancake drop 1 tsp of potatoes-batter in bread crumbs and fry for 2-3 minutes each side, medium heat until golden 5 Garlic sauce: mix sour cream, grated garlic, mayonnaise and chopped parsley 5 Serve pancakes hot with garlic sauce and chopped parsley !
You must remain. I must depart. Two autumns falling in the heart
Yosa Buson
Veggie chips ingredients (for 2-3 servings): – 6-8 medium potatoes – 4 large carrots – 2 beetroots – 1 tbsp sunflower oil – Herbes de Provence to taste – salt to taste
Blue Sauce ingredients: – 200g sour cream – 125g blue cheese (Saint Agur blue) – chopped dill and parsley Method: 1 Preheat the oven to 190C 2 Pill and cut veggies into thin strips 3 Mix veggie strips with Herbes de Provence, salt and sunflower oil: transfer to the baking paper 4 Bake for 50-60 min at 190C 5 Blue cheese sauce: combine sour cream, blue cheese, chopped dill & parsley: mix until smooth. Put the sauce in the fridge until the chips are ready 6 Serve veggie chips with a blue cheese sauce !
When I am not reading Kafka I am thinking about Kafka. When I am not thinking about Kafka I miss thinking about him. Having missed thinking about him for a while, I take him out and read him again. That’s how it works.
László Krasznahorkai
Ingredients: – 200g salmon – 1 Kohlrabi – 4 medium potatoes – 4 medium carrots – 1 red onion – dill for serving – 1 tsp salt Method: 1 Pill vegetables, chop vegetables and salmon into 1-2 cm cubes 2 Put vegetables and salmon in a pan, add water to cover + 1cm more, add salt: cook at medium heat 18 minutes after boiling 3 Serve with chopped dill !
Method: 1 Filling: mix sugar and almond 2 Doughand cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute 2/3 the filling evenly on the dough 2.6 Cut the dough into 5×5 cm squares, fold them into triangles 2.7 Transfer the triangles on the baking paper and distribute on them the remaining filling 2.8 Bake the cookies 20-25 minutes until golden ! 2.9 Serve with black tea in the morning and do something kind.
Method: 1 Filling: mix sugar and cinnamon 😉 2 Dough and cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, salt, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute the filling evenly on the dough 2.6 Roll the dough into a pipe 2.7 Cut the pipe into cookies-to-be, about 7mm width 2.8 Transfer the cookies-to-be on the baking paper and bake 20-25 minutes until golden at 200C ! 2.9 Serve with black coffee. Enjoy. Life is wonderful. 😀
