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 !
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.
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!
You must remain. I must depart. Two autumns falling in the heart
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.
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 !
Everything can be taken from a man but one thing: the last of the human freedoms—to choose one’s attitude in any given set of circumstances, to choose one’s own way.
Ingredients (2 servings): – 250g Tagliatelle – 100ml 33% cream – 125g baby spinach – 2 small red onions – 180g Gorgonzola – sunflower oil for frying onion – black pepper for serving Method: 1 Tagliatelle: cook Al Dente 2 Spinach-Gorgonzola sauce: 2.1 Chop onions 2.2 Chop spinach 2.3 Fry onion on sunflower oil until soft, add spinach and cook at medium heat for 2-4 min 2.4 Add cream and Gorgonzola – cook at medium heat until Gorgonzola melted 3 Serving: put Tagliatelle in the plates, pour sauce on the Tagliatelle, sprinkle with black pepper and enjoy!
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.
Ingredients: – 400g minced beef – 3-4 large sweet potatoes – half a head cauliflower – 1 tsp salt – pumpkin seeds for serving Method: 1 Boil minced beef for 25 minutes in 2-2.5l salted water 2 Wash and peel sweet potatoes and cauliflower 3 Add finely chopped sweet potatoes and cauliflower to the broth with beef and boil another 15 minutes 4 Mash the soup with a blender until smooth 5 Serve the soup with toasted pumpkin seeds and enjoy !
Ingredients: – 150g ripe banana – 100g oat flakes – 50g all-purpose flour – 30g butter – [optional] 1 tbsp sugar – [optional] 30g almond flour – almond adds a special flavour to the cookies!
Method: 1 Preheat the oven to 180C 2 Grate butter and bananas (it’s easy to grate butter when roll it in flour) 3 Combine oat flakes, flour, sugar, almond flour with grated butter and bananas: mix all until smooth 4 Form rounds from dough (1 cookie from 1 tbsp dough) and out them on the baking paper 5 Bake the cookies at 180C for 16 minutes and serve with black tea with milk 🙂
Ingredients (6 pots): – 400g minced beef – 3 red bell peppers – 5-6 carrots – one large red onion – 1 glass (250ml) pearl barley – 2 tsp salt – 5-6tbsp tomato puree (pure tomatoes, not salted) – 300-350ml water in each pot
Method: 1 Grate carrots; chop bell peppers & onion 2 Combine vegetables, 1 glass not boiled pearl barley, tomato puree, salt: mix well 3 Preheat the oven to 190C 4 Distribute minced beef equally in the pots 5 Distribute vegetables & pearl barley mixture in the pots equally, over the minced beef 6 Add 300-350ml water in each pot 7 Cover the pots with lids and put in the oven for 60 minutes at 190C 8 Enjoy delicious soup!
Directions: 1 Boil carrots and eggs until ready 2 Tuna salad: combine grated boiled carrot & eggs, canned tuna, mayonnaise, chopped dill: mix well 3 Put the tun salad on the bread slices 4 Melt butter in the frying pan and toast bread slices one-side for 2-3 minutes 5 Serve warm with a cup of black coffee and enjoy your day !
Ah, Nothing is too late, till the tired heart shall cease to palpitate.
Henry Wadsworth Longfellow
Sweet potato chips ingredients (for 2 servings): – 3 large sweet potatoes – 0.5 tbsp olive oil – dash of salt
Sauce ingredients: – 100g sour cream – 80g blue cheese – chopped dill Method: 1 Sweet potato chips 1.1 Preheat the oven to 190C 1.2 Pill and cut sweet potatoes into strips 1.3 Mix potato strips with salt and olive oil and transfer on the baking paper 1.4 Bake for 30 minutes at 190C 2 Sauce: combine sour cream, blue cheese and chopped dill – mix until smooth and put the sauce in the fridge until the chips are ready 3 Serve hot sweet potato chips with a sauce from the fridge !
Ingredients (4 servings): – 6 medium potatoes – 4 medium parsnips – 6 medium carrots – 360g salmon – 300ml 33% cream – 120ml water – 125g grated Grana Padano – 1/2 tsp salt – bunch of fresh dill Directions: 1 Preheat the oven to 190C (374F) 2 Wash, peel and slice vegetables 3 Cut salmon in 1.5cm cubes 4 Combine salmon and vegetables in the baking form (~25cmx25cm), add salt, 33% cream, water and mix well: make sure that all vegetables and salmon pieces are covered with liquid 5 Bake for 40-45 minutes at 190C (374F) and serve with fresh dill!
Bien sûr je te ferai mal. Bien sûr tu me feras mal. Bien sûr nous aurons mal. Mais ça c’est la condition de l’existence. Se faire printemps, c’est prendre le risque de l’hiver. Se faire présent, c’est prendre le risque de l’absence. C’est à mon risque de peine, que je connais ma joie.
Antoine de Saint-Exupéry
Ingredients (2 servings): – 250g full grain penne – 200g gorgonzola – 100ml 33% cream – 1 small zucchini – bunch of dill for serving Method: 1 Start simultaneously boiling penne (2) and making sauce (3) 2 Boil penne al dente in salted water 3 Pour cream in the skillet, add gorgonzola cut in 2cm cubes and cook at medium heat for 5 minutes, then add grated zucchini and cook for another 5 minutes 4 Drain water from penne and add penne to the sauce: mix well and cook for another minute 5 Serve penne with fresh chopped dill 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 ! 🙂
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!
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 !
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