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 !
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! 🙂
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 🙂
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 😉
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!
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 😉
One should as a rule respect public opinion in so far as is necessary to avoid starvation and to keep out of prison, but anything that goes beyond this is voluntary submission to an unnecessary tyranny, and is likely to interfere with happiness in all kinds of ways.
Omelette ingredients (2 large servings): – 4 eggs – 1 onion – 500g new potatoes – 30-40g butter for frying – salt and back pepper – fresh chopped chives for serving Red-Bell-Pepper-Tomatoes Sauce (4 servings – also for morning toasts ;)): – 250g cherry tomatoes – 2 red bell peppers – 60g cashew nuts – 50g bread crumbs – 3 garlic cloves – salt and paprika – 1tbsp olive oil Method: 1 Sauce 1.1 Wash red bell peppers, cherry tomatoes, cashew nuts 1.2 Deseed red bell pepper 1.2 Halve cherries tomatoes, roughly cut red belle peppers and put them in the baking form 1.3 Sprinkle the vegetables with olive oil and salt 1.4 Bake for 10 minutes at 190C 1.5 Combine baked vegetables, peeled garlic cloves, cashew nuts, paprika, bread crumbs: mash in the blender until smooth 1.6 Let the sauce cool down in the fridge for at least 30 minutes 2 Omelette 2.1 Peel 1 onion and slice into pieces 2.2 Melt butter in the skillet and then fry onion until caramelised, set aside 2.3 Wash, peel and boil new potatoes for 10-15 minutes 2.4 Omelette batter: whisk 4 eggs with salt and pepper, add cut boiled potatoes & caramelised onion 2.5 Melt butter in the skillet and pour the omelette batter into it: fry at medium heat for 8 minutes 2.6 Flip the omelette with the pan if you are brave 😉 I am not brave, I put it on the plate and then returned to the skillet another side 🙂 Cook for another 2-3 minutes – ready! 3 Serve omelette with cold red-bell-pepper-tomato sauce and chopped chives!
Notes: this red-bell-pepper-tomato sauce goes perfect on a piece of white bread along with a morning coffee & morning movie 😉
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 !
Serving ingredients: – fresh parsley Method: 1 Mustard sauce: combine sauce ingredients and mix 2 Asparagus with salmon 2.1 Wash and peel white asparagus 2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water 3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
Ingredients (2 servings): – 120g boiled basmati rice – 400-600g unpeeled green peas – 10-12 medium button mushrooms – 1 tbsp olive oil – 1-2 tbsp balsamic vinegar – salt and pepper – dill for serving
Method: 1 Boil basmati rice until ready and drain water 2 Peel and wash green peas 3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them 4 Wash and chop dill 5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring 6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes 7 Serve with chopped dill and enjoy!
Filling ingredients: – 200g sour cream – 1 small red onion – 1 small zucchini – 200g smoked salmon – chopped dill for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile chop onion, slice zucchini into rounds and slice salmon into stripes 6 Remove the baking tray from the oven, spread the sour cream over the dough, then add chopped onion, zucchini and salmon slices 7 Bake Tarte Flambée for another 10 minutes at 220C 8 Serve with chopped dill! 🙂
I don’t feel particularly proud of myself. But when I walk alone in the woods or lie in the meadows, all is well.
Ingredients (2 servings): – 250g spaghetti – 10-12 button mushrooms – 1/2 bunch of parsley – 50g grated Grana Padano – 1tbsp olive oil – 1tsp salt Method: 1 Mushrooms 1.1 Remove dirt from mushrooms with a wet paper towel, then slice the mushrooms finely 1.2 Wash and chop parsley 1.3 Fry champignons for 3-4 minutes in olive oil, then add parsley and fry for another 3-4 minutes constantly stirring 2 Spaghetti 2.1 Boil spaghetti al dente in salted water, drain water 2.2 Combine spaghetti with mushrooms & parsley & grated Grana Padano: mix well 2.3 Serve and enjoy quick and delicious lunch !
“I don’t see much sense in that,” said Rabbit. “No,” said Pooh humbly, “there isn’t. But there was going to be when I began it. It’s just that something happened to it along the way.”
Dough ingredients: – 450g all purpose flour – 200ml 33% cream – 20g fresh yeast – 2 eggs and 1 egg white – 60g sugar – 8g Vanilla sugar – 1 dash of salt – 4g lemon zest – 250g raisins
Beautifying ingredients: – 1 egg yolk – 1 tbsp milk – 20g almond petals Method: 1 Dough 1.1 Pre-heat the 33% cream to 30-34C in a saucepan 1.2 Add to warm 33% cream: crushed fresh yeast and 2 tbsp sugar. Whisk until smooth and let it stay for 15 minutes covered with the cloth 1.3 Add to cream & yeast: 2 eggs and 1 egg white, sugar and Vanilla sugar, salt, lemon zest: whisk until smooth 1.4 Gradually add flour and raisins: knead a dough. Let dough stay in a warm place covered with a cloth for 30 minutes to let it raise 🙂 2 Braided bread 2.1 Separate raised dough into 5 equal parts, then form a 40cm long sausages out of each piece 2.2 Join all the sausages at top firmly with fingers, then braid them taking the left most and putting in the middle, then right most and putting it in the middle: repeat until you braid all the length through 🙂
2.3 Join the sausages in the end firmly. 2.4 Whisk an egg yolk with 1 tbsp milk and brush well the bread-to-be 2.5 Sprinkle the bread-to-be with almond petals 2.6 Let the bread raise for another 15 minutes (no cover now) and meanwhile pre-heat the oven to 180C 2.7 Bake the bread for 25 minutes on the baking paper at 180C 3 Let the bread cool down and serve with butter. Enjoy and Happy Easter!