Filling ingredients: – 150g sour cream – 2 small onions – 100g smoked salmon – 1 red bell pepper – chopped parsley for serving Directions: 1 Preheat the oven to 200C 2 Mix dough ingredients and knead the dough for 3-4 minutes 3 Roll out the dough into an oval, 3-4mm height 4 Put the dough on the baking paper and bake at 200C for 8 min 5 Chop onion, paprika and salmon 6 Spread the sour cream over the baked dough base, then add chopped onion, paprika and salmon slices 7 Bake Flammkuchenfor 10 minutes at 200C 8 Serve with 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 !
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 !
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 ! 🙂
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 😉
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 !
Method: 1 Cake 1.1 Preheat oven to 180C 1.2 Whisk sugar with eggs for 3-5 minutes 1.3 Slowly add flour to whisked sugar+eggs 1.4 Add baking soda & vinegar in the same teaspoon, cocoa powder: mix well 1.5 Pour the batter on the baking paper in the baking form ~25x35cm 1.6 Bake for 20-25 minutes at 180C 1.7 Let the cake cool down and cut into 1.5cm cubes 2 Mascarpone cream: mix in a bowl Mascarpone with 33% cream and sugar 3 Dessert 3.1 Cut pears into 1cm cubes 3.2 Put in the glass level by level: 3.2.1 cocoa cake cubes 3.2.2 Mascarpone cream 3.2.3 pears cubes and repeat the levels again 🙂 3.3 Put the dessert into the fridge overnight and … enjoy with morning coffee ! Happy New 2021 Year !
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 !
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 !
Directions: 1 Marinated beef: 1.1 Wash beef, remove extra water with paper towels 1.2 Slice beef into 2-4mm width pieces: the thinner the better! 1.3 Mix in a large bowl beef slices, vinegar, salt, black pepper, sliced onion 1.4 Put the bowl in the fridge for 2 hours, then get rid of onion 🙂 2 Cook rice in salted water, keep it warm 🙂 3 Green beans: 3.1 Trim ends of washed green beans 3.2 Boil green beans in salted water for 5 minutes. Then drain extra water. 4 Cooking beef slices: 4.1 Pre-heat frying pan, add some olive oil 4.2 Fry beef slices for 10 minutes at medium heat, stirring occasionally 4.3 Add green beans and cook for another 5 minutes 4.4 Add grated garlic 🧄🧄🧄 and cook for another minute continuously stirring 5 Serve hot with rice and chopped parsley and green onions !
… 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.
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 !
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…
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 !
Show not what has been done, but what can be. How beautiful the world would be if there were a procedure for moving through labyrinths.
Umberto Eco
Ingredients (for 2 servings): – 180g salmon – 100ml 33% cream – 300g durum wheat semolina pasta (ideally, Italian Pasta Superior Semola) – 3 garlic clothes – 80g Parmesan – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1/2 tablespoon olive oil for frying
Method: 1 Grate Parmesan into a bowl and put in the fridge for now 2 Cut salmon into 1.5cm cubes 3 Chop garlic into 0.5cm cubes 4 Simultaneously start boiling pasta (5) and cooking salmon (6) 5 Boil pasta in the salty water until ready and drain the water 6 Cook salmon for 5 minutes in olive oil with garlic, then add 33% cream and stew for another 5 minutes 7 Put the pasta in the frying pan with salmon for 1 minute, carefully mix and transfer to the serving plates 8 Sprinkle pasta with grated Parmesan, add black pepper and serve immediately !
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 !
Method: 1 Preheat the oven to 180C 2 Whisk sugar with eggs for 3 minutes 3 Mix in flour and cocoa to whisked sugar&eggs, then add baking soda&vinegar 4 Pour the dough on the baking paper in a large baking form 5 Bake the cake for 25-30 minutes at 180C, remove it from the oven and let it cool down 6 Cut the cake with your favorite cookie cutters 😉 7 Make the Mascarpone cream: whisk 33% cream and sugar & Mascarpone 8 Put Mascarpone cream on the cakes and decorate with raspberries & mint leaves 9 Put the cakes in the fridge overnight 10 Enjoy it next morning with a cup of green tea and have a great day ! 🙂
Method: 1 Make Mascarpone cream: mix Mascarpone with sugar & 33% cream: don’t make it too liquid ! 🙂 2 Brew a really strong black coffee ! 3 Pour brewed coffee in a plate and let it cool down 4 Now put in the glasses layer by layer (you might use less or more Savoiardi biscuits depending on how high Mascarpone layers you would like to have): 4.1 Savoiardi biscuits dipped each side for 1 second in a coffee-plate 4.2 Mascarpone cream, return to 4.1 if the glass is not full yet 😉 5 Decorate with cocoa on top 6 Put Tiramisu in a fridge overnight 7 Enjoy Tiramisu with a nice old-style black&white movie !
“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert
Soup ingredients (for 2 large servings): – 600g parsnips – 250g potatoes – 1 small onion – 200ml milk or 33% cream – 1 tsp salt Beetroot chips ingredients: – 1 large beetroot
Method: 1 Let’s first make beetroot chips: 1.1 Preheat the oven to 160C 1.2 Peel one beet root and cut 1mm width slices of it 1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C 2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water 3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender 4 Garnish the soup with root beet chips and black pepper 5 Enjoy !
Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.
Nikolai Gogol, Christmas Eve
Vareniki dough ingredients: – 260g wheat flour – 130ml water – 30ml olive oil – 1/2 tsp salt
Vareniki filling ingredients: – 250g potato – 1 large onion – 1/2 tsp salt
Method: 1 Add olive oil in the middle of flour heap and mix 2 Stir in boiled water into the oily flour 3 Let the dough rest for 15 minutes 4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt 5 Fry chopped onion till gold and add to potatoes-puree 6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth 7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass 7.1 repeat 7 with the rest dough until no dough is left 🙂 8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle 9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length) 10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes 11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving) 12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !
Love... to cooking ! 