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 🙂
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 !
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!
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 ! 🙂
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!
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 !
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!