No one’s serious at seventeen
Arthur Rimbaud
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 !
Blossom by blossom the spring begins.
Algernon Charles Swinburne
Ingredients (2 servings):
– 500g white asparagus
– 200g salmon
Mustard sauce ingredients:
– 1 tsp Dijon mustard
– 2 boiled eggs (or 2 boiled eggs)
– 3 tsp mayonnaise
– 2 tbsp lemon juice
– 2 tsp olive oil
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 !
If it rubs off, it means I’m in love
Ray Bradbury
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!
…nothing could be more pleasant than to live in solitude, enjoy the spectacle of nature, and occasionally read some book…
Nikolai Gogol
Ingredients (for 12 cabbage rolls):
– 1 pointed head cabbage (it is more tender for this recipe than white cabbage)
– 4oog minced beef
– 120g rice
– 1 red onion
– 250g mashed tomatoes (tomato passata) 🍅
– 1.5 tsp salt
– 0.5 tsp black pepper
– 200g sour cream for serving
Directions:
1 Boil rice until ready
2 Carefully separate cabbage leaves and boil them for 5-10 minutes, then transfer to a plate to cool down
3 Chop onion
4 Mix minced beef with boiled rice, chopped onion, salt and black pepper
5 Put 1-2 tbsp beef mixture on one cabbage leave and pack into a roll 🙂
6 Put cabbage rolls side to side in the saucepan and cover with water 1-2 cm above, then add mashed tomatoes: I cooked in 2 saucepans with 125g mashed tomatoes in each
7 Boil cabbage rolls for 30-35 minutes covered with a lid
8 Serve cabbage rolls with cooking broth, sour cream and chopped parsley!
No one’s serious at seventeen,
A. Rimbaud
When lindens line the promenades
Ingredients (for 2 servings):
– 180g salmon
– 100ml 33% cream
– 180g Basmati rice
– salt for boiling rice
– 1/2 tbsp olive oil for frying
Serving ingredients:
– 60g Parmesan
– 2-3 scallion sprigs
– 1/2 tsp black pepper
Method:
1 Grate Parmesan into a bowl and put in the fridge
2 Wash and cut scallion into thin rings, put in a separate bowl
3 Boil rice in salted water until ready and keep it warm while cooking salmon
4 Wash salmon and cut into 1-1.5cm cubes
5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min
6 Transfer the rice into the serving bowls and put the salmon over the rice
7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper
8 Serve !
Wheresoever you go, go with all your heart.
Confucius
Soup ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml broth from the meatballs
– 1/2 tsp salt
– 50ml 33% cream
Meatballs ingredients:
– 200-300g minced beef
– 1 bunch dill
– 1 tsp salt
– 1/3 tsp black pepper
Method:
1 Meatballs
1.1 Mix minced beef with chopped dill, salt & black pepper
1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes
1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup
2 Soup
2.1 Wash and peel carrots and potatoes
2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk
2.3 Cut carrots and potatoes into 1cm cubes
2.4 Cut broccoli into small pieces (both stalk and florets!)
2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes
2.6 Mash the soup with an immersive blender until smooth
2.7 Add 33% cream to the soup and mix well
3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂
Not knowing when the dawn will come
Emily Dickinson
I open every door.
Ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml water
– 1tsp salt
– 50ml 33% cream
Serving ingredients:
– 100g grated Cheddar
Method:
1 Wash and peel carrots and potatoes
2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk
3 Cut carrots and potatoes into 1cm cubes
4 Cut broccoli into small pieces (both stalk and florets!)
5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes
6 Mash the soup with an immersive blender until smooth
7 Add 33% cream to the soup and mix well
8 Serve the soup with grated cheddar and have a great day ! 🙂
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.
Ernest Hemingway
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 !
But shouldn’t all of us on earth give the best we have to others and offer whatever is in our power?
Hans Christian Anderson, The Complete Fairy Tales
Puree ingredients (2-3 servings):
– 3 sweet potatoes (~1200g in total)
– 100 ml 33% cream
– 1/2 large onion (~75g)
– 1 tsp salt
Fried champignons ingredients:
– 7 champignons (~300g in total)
– 1/2 large onion (~75g)
– 1 tbsp olive oil
Method:
1 Start cooking sweet potato puree (2) and champignons (3) simultaneously, then you will have a delicious lunch just in 30 minutes
2 Sweet potato puree
2.1 Peel sweet potatoes and cut them into 1cm cubes.
2.2 Chop onion
2.3 Put sweet potatoes cubes and onion into a pan: add 300-350ml water
2.4 Boil at medium heat for 15 minutes, add salt 2 minutes before ready
2.5 Remove the pan from the heat (do not drain water!) and pour in 33% cream
2.6 Mash vegetables with cream with an immersive blender until smooth
3 Fried champignons
3.1 Wash champignons and remove remaining dirt with a paper towel and cut out a small slice from their bottoms
3.2 Chop champignons and onion
3.3 Pre-heat a non-sticking skillet with some olive oil
3.4 Stew champignons and onion at medium heat for 10-15 minutes until golden
4 Serve sweet potato puree with champignons on top: decorate with a few leaves of miner lettuce
5 Enjoy the healthy lunch and have a great sunny Sunday !
If you have a garden and a library, you have everything you need.
Marcus Tullius Cicero
Pancakes ingredients (~8 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt
Serving ingredients:
– 30ml acacia honey
– 100g smoked salmon
– a few raspberries
Method:
1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with smoked salmon, acacia honey and raspberries
7 Enjoy and have a great sunny Saturday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
Without you I wouldn’t have moved this way, to speak the language of flowers.
Vladimir Nabokov
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 !
Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.
Vladimir Nabokov
Ingredients (2 servings):
– 1 Hokkaido pumpkin (Red kuri squash)
– 125g fresh baby spinach
– 150g Feta cheese
– 35g pine nuts
– salt and black pepper
– 1 tbsp olive oil for frying pumpkin
Dressing ingredients:
– 1 tbsp balsamic vinegar
Method:
1 Preheat the oven to 180C
2 Wash pumpkin, halve and de-seed it
3 Bake the pumpkin for 30-35 minutes at 200C and let it cool down
4 Peel the pumpkin and cut into 1.5cm cubes
5 Wash baby spinach and let it dry itself
6 Cut feta cheese into 0.5-1cm cubes
7 Fry pumpkin cubes in olive oil for 4-5 minutes at medium heat
8 Put the salad ingredients on the plates as follows:
8.1 Baby spinach
8.2 Warm pumpkin cubes
8.3 Sprinkle with salt and black pepper
8.4 Feta cheese cubes
8.5 Pine nuts
8.6 Sprinkle with balsamic vinegar
9 Enjoy !
See, see how the sun has moved onward while we talked. Nothing can stop it in its course.
Eiji Yoshikawa
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!
The reason for the unreason with which you treat my reason, so weakens my reason that with reason I complain of your beauty.
Miguel de Cervantes Saavedra
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 🙂
Numai daca vremea ar sta locului am putea vedea lamurit ce este etern
Mihai Eminescu
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 !
… 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.
Vladimir Nabokov
Pancakes Ingredients (for 6-7 pancakes):
– 450g zucchini
– 2 eggs
– 250ml milk
– 150g wheat flour
– 1 tbsp 🌻 oil (in batter) + 1/2 tablespoon 🌻oil for frying
– 1/2 tsp sugar
– 1/2 tsp salt
– 1/2 bunch parsley
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 !
When the first fine spring days come, and the earth awakes and assumes its garment of verdure, when the perfumed warmth of the air blows on our faces and fills our lungs, and even appears to penetrate to our heart, we feel vague longings for undefined happiness, a wish to run, to walk at random, to inhale the spring.
Guy de Maupassant
Batter ingredients (for 5-6 pancakes):
– 1/3-1/2 cup buckwheat flour
– 2 tablespoons wheat flour
– 1/2 egg
– 1 cup water (might be less or more, depends on buckwheat flour)
– 1 pinch salt
– 40g butter for frying
Filling ingredients (for filling 5-6 galettes):
– 5-6 eggs
– 80g ham
– 100g grated Gruyère cheese
– a few sprigs of green onions
Method:
1 Combine batter ingredients, mix them well and whisk until the batter is uniform
2 Grate Gruyère cheese, slice ham and put them in a fridge for a while in 2 bowls
3 Cook the pancakes
3.1 Melt butter in the skillet and pour ~1/2 cup of batter in it
3.2 Cook 2-3 minutes on one side and 1-2 minutes on another side
3.3 Repeat 2.1-2.2 for the remaining pancakes 🥞
4 Cook 5-6 eggs (as many as a number of pancakes you made) in a separate skillet with the melted butter, put them on a plate covered with a lid to keep them warm 😉
5 Warm up the pancakes in a frying pan with some melted butter and add in the middle of them the following levels:
5.1 Sliced ham
5.2 Grated Gruyère cheese
5.3 Cooked egg
6 Put the cooked galettes on the plates, and fold over their four edges
7 Garnish with chopped green onions & black pepper
8 Serve immediately and enjoy !
Hint:
Do not try to replace water by milk or butter by oil otherwise all the charm will be lost! 🙂
Sitting with her on Sunday evening — a wet Sunday evening — the very time of all others when if a friend is at hand the heart must be opened, and every thing told…
Jane Austen, Mansfield Park
Pancakes ingredients:
– 1 cauliflower head cut into florets
– 2 eggs
– 3 tablespoons wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 sprigs green onions
– 1-2 tablespoons olive oil for frying
Roquefort-garlic sauce ingredients:
– 200g sour cream
– 40g Roquefort cheese
– 3 cloves garlic
– a few branches chopped parsley
Method:
1 Wash a cauliflower head and separate into florets
2 Boil the cauliflower florets in salty water for 10 minutes, then drain water
3 Mash the cauliflower florets with eggs, flour, species, finally mix in chopped green onions
4 Line a plate with paper towels to put there pancakes afterwards to get rid of extra oil
5 Put some olive oil on a skillet and set the medium-low heat
6 Put 1 tablespoon of cauliflower batter for 1 pancake on a skillet and flatten with a spatula (my 29cm diameter skillet allows cooking 3-4 pancakes simultaneously)
7 Cook pancakes for 2-3 minutes on each side until golden, then transfer them onto the paper towels
8 While cooking pancakes, make a Roquefort-garlic sauce: mash grated garlic with sour cream, Roquefort cheese and chopped parsley
9 Serve cauliflower pancakes hot with fresh baby spinach, chopped green onions and Roquefort-garlic sauce !
You would not enjoy Nietzsche, sir. He is fundamentally unsound.
P.G. Wodehouse
Spinach Fatayer Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt
Spinach Fatayer filling ingredients:
– 120g fresh baby spinach
– 1/2 small chopped onion
– 1/4 cup chopped walnuts
– 2 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Method:
1 Preheat the oven at 220C !
2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes
3 Make a filling: combine chopped spinach & onion & walnuts & oil & salt & pepper
4 Divide dough into 8 equal pieces and form balls out of them
5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the centre of each circle
6 Lift up ends of each circle to the centre to form with your fingers rhombuses-like Fatayers 🙂
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup (see Leek-potato soup recipe here) or black coffee !
Love... to cooking ! 