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 !
Ingredients (for 6 muffins): – 1 egg – 42g sugar – 8g Vanilla sugar – 60g milk – 50g sunflower oil – 100g all purpose flour – 2 tbsp cocoa powder – 1/2 tsp baking soda + 1/2 tsp vinegar Method: 1 Preheat the oven to 190C 2 Butter muffin form cups 3 Combine an egg with sugar and vanilla sugar: whisk for 3-4 minutes 4 Add milk, oil, flour: mix well until smooth 5 Add baking soda and vinegar in the same teaspoon: mix well 6 Put 2 tbsp batter in a separate cup and add there 2 tbsp coca powder and 1 tsp milk 7 Pour the main part of batter in 6 muffin forms, decorate tops with cocoa batter 8 Bake for 20 minutes at 190C and serve with a cup of cocoa! Great morning is awaiting you 😉
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 !
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 !
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 !
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!
O, soare balcanic, revărsat peste văile şi dealurile moldave, o, acele iubiriscurte, scînteietoare, istovitoare, cît de mult aduceţi voi în scurta noastră trecere pe acest pămînt, şi cît de mult luaţi cu voi pentru a nu le mai întoarce niciodată…
Ingredients (4 servings): – 750g turkey breast – 12 apricots – 6 tomatoes – 2 red onions – 1 tsp paprika – 0.5 tsp cinnamon – 1 tsp sugar – 1 tsp vinegar – 0.5 cup water – 2 tbsp water – 250g golden millet
Method: 1 Cut turkey in 1-2cm cubes 2 Peel and chop onion 3 Wash and slice tomatoes and apricots 3 Preheat two skillets and melt 1 tbsp butter in each: put turkey cubes on one skillet and chopped onion on another, cook for 5 minutes 4 Add to onion: chopped tomatoes, sugar, paprika and cinnamon – stew for 5 minutes at medium heat slightly stirring 5 Add to turkey: onion-tomatoes-spices mixture – stew for 10 minutes at medium heat 6 Add to turkey & Co: apricot slices, vinegar, water and salt: stew for 10 minutes at medium heat – done! 7 Serve turkey with cooked golden millet and enjoy!
One should as a rule respect public opinion in so far as is necessary to avoid starvation and to keep out of prison, but anything that goes beyond this is voluntary submission to an unnecessary tyranny, and is likely to interfere with happiness in all kinds of ways.
Omelette ingredients (2 large servings): – 4 eggs – 1 onion – 500g new potatoes – 30-40g butter for frying – salt and back pepper – fresh chopped chives for serving Red-Bell-Pepper-Tomatoes Sauce (4 servings – also for morning toasts ;)): – 250g cherry tomatoes – 2 red bell peppers – 60g cashew nuts – 50g bread crumbs – 3 garlic cloves – salt and paprika – 1tbsp olive oil Method: 1 Sauce 1.1 Wash red bell peppers, cherry tomatoes, cashew nuts 1.2 Deseed red bell pepper 1.2 Halve cherries tomatoes, roughly cut red belle peppers and put them in the baking form 1.3 Sprinkle the vegetables with olive oil and salt 1.4 Bake for 10 minutes at 190C 1.5 Combine baked vegetables, peeled garlic cloves, cashew nuts, paprika, bread crumbs: mash in the blender until smooth 1.6 Let the sauce cool down in the fridge for at least 30 minutes 2 Omelette 2.1 Peel 1 onion and slice into pieces 2.2 Melt butter in the skillet and then fry onion until caramelised, set aside 2.3 Wash, peel and boil new potatoes for 10-15 minutes 2.4 Omelette batter: whisk 4 eggs with salt and pepper, add cut boiled potatoes & caramelised onion 2.5 Melt butter in the skillet and pour the omelette batter into it: fry at medium heat for 8 minutes 2.6 Flip the omelette with the pan if you are brave 😉 I am not brave, I put it on the plate and then returned to the skillet another side 🙂 Cook for another 2-3 minutes – ready! 3 Serve omelette with cold red-bell-pepper-tomato sauce and chopped chives!
Notes: this red-bell-pepper-tomato sauce goes perfect on a piece of white bread along with a morning coffee & morning movie 😉
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 😉
No one’s serious at seventeen 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 !
I cannot say whether things will get better if we change; what I can say is they must change if they are to get better.
Georg Christoph Lichtenberg
Batter ingredients: – 360ml milk – 130g flour – 3-4 tbsp sugar – 4 eggs – 1 pinch of salt – 50g butter for frying
Applesauce ingredients: – 4 apples – 100ml water – 2 tbsp lemon juice – 1/2 tsp cinnamon – 8g Vanilla sugar – 1 tbsp sugar Method: 1 Applesauce: 1.1 Wash, peel and cut apples 1.2 Put into the skillet 4 apples, 100ml water, 2 tbsp lemon juice, 1/2 tsp cinnamon, 8g vanilla sugar, 1tbsp sugar: boil until apples are soft ~10 minutes 1.3 Mash the apples with a blender until smooth 2 Kaiserschmarrn 2.1 Whisk 4 egg whites with a pinch of salt for 4-5 minutes 2.2 Combine 130g flour, 3 tbsp sugar, 4 yolks, 360ml milk and mix until smooth 2.3 Combine egg whites with the rest of dough and carefully mix 2.4 Preheat the skillet with 50g butter 2.5 Pour the batter on the skillet and cook for 7-8 minutes at medium heat 2.6 Carefully flip the batter – do not worry, it will not be perfect anyway 🙂 2.7 Separate flipped part into 2x3cm pieces with forks and cook for another 3-4 minutes 2.8 Serve Kaiserschmarrn with powdered sugar and applesauce !
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 !
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!
Filling ingredients: – 200g sour cream – 1 small red onion – 1 small zucchini – 200g smoked salmon – chopped dill for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile chop onion, slice zucchini into rounds and slice salmon into stripes 6 Remove the baking tray from the oven, spread the sour cream over the dough, then add chopped onion, zucchini and salmon slices 7 Bake Tarte Flambée for another 10 minutes at 220C 8 Serve with chopped dill! 🙂
I don’t feel particularly proud of myself. But when I walk alone in the woods or lie in the meadows, all is well.
Ingredients (2 servings): – 250g spaghetti – 10-12 button mushrooms – 1/2 bunch of parsley – 50g grated Grana Padano – 1tbsp olive oil – 1tsp salt Method: 1 Mushrooms 1.1 Remove dirt from mushrooms with a wet paper towel, then slice the mushrooms finely 1.2 Wash and chop parsley 1.3 Fry champignons for 3-4 minutes in olive oil, then add parsley and fry for another 3-4 minutes constantly stirring 2 Spaghetti 2.1 Boil spaghetti al dente in salted water, drain water 2.2 Combine spaghetti with mushrooms & parsley & grated Grana Padano: mix well 2.3 Serve and enjoy quick and delicious lunch !