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 😉
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 😉
“But I don’t want to go among mad people,” Alice remarked. “Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.” “How do you know I’m mad?” said Alice. “You must be,” said the Cat, “or you wouldn’t have come here.”
Ingredients: – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – this is important to chop almonds not too finely to make crusty cookies 🙂 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Form cookies out of the dough and put on the baking paper: bake 15 min at 190C 6 Serve with a cup of black coffee and have a wonderful Sunday !
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 !
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.
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 !
Notes: 1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂 2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !
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 !
At Christmas I no more desire a rose Than wish a snow in May’s new-fangled shows
Ingredients (2 servings): – 2 conference pears – 50g Feta or Gorgonzola cheese – 6 walnuts – a few dill sprigs – 2 tsp acacia honey Method: 1 Pre-heat the oven to 180C 2 Wash the pears, half them and de-seed 3 Cut Feta cheese in cubes 4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C 5 Serve warm pears with walnuts, dill sprigs and acacia honey. 6 Enjoy and have a great Sunday!
Notes: be careful, this recipe has an aroma of a holiday season 😉
Ingredients (for 2 servings): – 2 Cubanelle peppers – 80g ham – 80g grated Cheddar – 2 eggs – 1/2 tsp black pepper – 1 tbsp olive oil Method: 1 Wash the beautiful Cubanelle peppers and accurately cut out the upper part to form the boats 🙂 2 Carefully de-seed the peppers 3 Boil in the water the peppers for 5 minutes under a lid at medium heat 4 Drain water 5 Pre-heat the pan with some olive oil for frying the peppers 6 Put the peppers in the pan 7 Put grated Cheddar and chopped ham inside the pepper boats 8 Carefully pour 1 egg in each pepper over the chopped ham and grated cheddar 9 Cover the pan with a lid and cook for 10 minutes at medium heat 10 Serve and enjoy delicious breakfast ! Notes: many thanks to Jacques Pépin for the inspiration and for making my Saturday better !
Ingredients (for 6 sandwiches): – 6 Ciabatta slices – 60g Camembert – 30ml cranberry jam – a few miners lettuce leaves Method: 1 Slice 6 pieces of Ciabatta 2 Slice Camembert 3 Put Camembert slices over Ciabatta slices and sprinkle with cranberry jam 4 Serve for breakfast with miners lettuce leaves and a cup of black coffee ! 5 Have a great week !
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.
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 !
Method: 1 Sponge cake: 1.1 Pre-heat the oven to 180C 1.2 Whisk 3 eggs & 80g sugar 1.3 Add cocoa powder & flour: mix well 1.4 Add baking soda & vinegar: mix well 1.5 Transfer the batter into the buttered 25x25cm baking form 1.6 Distribute the cherries over the dough 1.7 Bake at 180C for 20-25 minutes (test whether it’s ready with a wooden stick) 1.8 Let it cool down 2 Mascarpone layer: 2.1 Combine mascarpone layer ingredients: mix them well with a fork! 🙂 2.2 Put the mixture in the fridge until the cake cools down 2.3 You will get so beautifulDonau Welle waves caused by the cherries sinking in the batter… I do not have them on the photo since I flipped the cake upside down, pity. :-b 3 Butter the mascarpone layer on the cake. I distributed mascarpone only on half a cake (see photo). Distribute it overall if you aim for a thinner layer 🙂 4 Chocolate icing: 4.1 Melt chocolate & butter in 33% cream constantly stirring the mixture 4.2 Pour the icing quickly but carefully over the Mascarpone layer 5 Put the cake in the fridge overnight 6 Enjoy the cake the next day if you have a special occasion for such a cake, of course 😉 Or if falling autumn leaves make you think about sunny days by the Danube…
Filling ingredients: – 150g Camembert – 200ml sour cream – 50ml cranberry jam – a few sprigs of chives – a pinch of black pepper
Method: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into a 3mm height oval or rectangle 4 Put the dough on the baking paper: bake at 220C for 5-8 minutes without filling 5 Remove the baking tray from the oven, spread the sour cream over it, then put the Camembert slices 6 Bake Tarte-Flambée for another 3 minutes at 220C 7 Spread cranberry jam, chopped chives and black pepper over the Tarte Flambée 8 Serve hot !
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 !
Serving ingredients: – 1/2 bunch of chopped chives – 1/2 teaspoon black pepper
Directions: 1 Prepare the dough: 1.1 Pour warm (35C) water into the large bowl, add crusted fresh yeast and stir well with a whisk until smooth, let it rest for 15 minutes 1.2 Add salt+olive oil+150g wheat flour into the bowl: stir well with a whisk until smooth 1.3 Add remaining 150g flour into the bowl and knead the dough. It will be slightly sticky (add a bit more flour when needed): let the dough peacefully rest and rise for 1 hour in a warm place under a cloth 🙂 2 Prepare the filling meanwhile: 2.1 Wash and de-seed the beautiful Cubanelle peppers 🌶 Then cut them … in rings 🙂 2.2 Grate goat cheese 2.3 Wash leek well, trim the root of, slice the leek into rings 3 Cook the pizza: 3.1 Pre-heat the oven to 220C 3.2 Roll out the dough into the circle of baking form diameter (and a bit more if you want to make edges) 3.3 Transfer the dough to the oiled baking form 3.4 Distribute evenly sour cream over the dough 3.5 Distribute peppers and leek rings. Do it beautifully in an artistic manner. 3.5 Spread the grated goat cheese over the vegetables 🌶🌶🌶 3.6 Put the baking form in the oven for 25-30 minutes at 220C 3.7 Serve ! …with chopped chives & black pepper 4 Enjoy with a classic black & white detective movie !
… 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 !
Method: 1 Cook pancakes with you favourite recipe! I like the following one: 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously mixing 1.4 Mix in 1 tablespoon sunflower oil 1.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook pancakes until golden ~2 minutes on each side 1.8 Keep the cooked pancakes warm covered with a lid on a separate plate 2 Mix blue cheese sauce ingredients in bowl 🙂 3 Serve pancakes with smoked salmon slices & the blue cheese sauce & chopped green onions 4 Enjoy ! … and let the black coffee flavour enter you room and inspire you for great doings 😉