It was love at first sight, at last sight, at ever and ever sight.
V.N.
Ingredients:
– 110g canned sprats
– 3 eggs
– 2tsp mayonnaise
– black pepper powder
– chopped parsley
– fresh bread rolls
Method:
1 Boil eggs
2 Combine cut boiled eggs, sprats, mayonnaise, black pepper powder and chopped parsley: mash with a fork
3 Transfer the sprats-salad on the fresh bread rolls and enjoy immediately ! Black coffee goes along perfectly 🙂
When you see a good move, look for a better one.
Emanuel Lasker
Ingredients (for 2 servings):
– 1 small Red kuri squash
– 120g Camembert
– the crema di balsamico and olive oil for serving
– salt, pepper
Method:
1 Divide squash into 4 parts and bake for 40min at 180C
2 Sprinkle with salt, pepper, cover each squash piece with camembert slices
and bake for another 10 min
3 Sprinkle with crema di balsamico & olive oil and serve!
Donwell was famous for its strawberry-beds, which seemed a plea for the invitation: but no plea was necessary; cabbage-beds would have been enough to tempt the lady, who only wanted to be going somewhere. She promised him again and again to come – much oftener than he doubted – and was extremely gratified by such a proof of intimacy, such a distinguishing compliment as she chose to consider it.
“Emma” by Jane Austen
Dough ingredients:
– 60g flour
– 60g sugar
– 4 eggs
– 3 egg yolks
Filling ingredients:
– 250g 33% whipping cream
– 250g fresh strawberries
– 8g Vanilla sugar
– 1 tsp sugar
Method:
1 Dough
1.1 Preheat the oven to 200C
1.2 Mix sugar with eggs and egg yolks and whisk them for 5 minutes
1.3 Add flour and whisk for another minute until smooth
1.4 Pour the dough on the baking paper in the 30x35cm baking form
1.5 Bake for 12-14 minutes until golden: remove from the oven
1.6 Carefully remove the baking paper (place on “new” baking paper sheet and remove the “old” one from top): roll the cake with the new baking paper sheet and let it cool down for 10 minutes
2 Filling
2.1 Wash and dry fresh strawberries
2.2 Mash 70g strawberries with sugar and vanilla sugar
2.3 Chop the rest 180g strawberries into 0.5cm pieces
2.4 Whip the cream until firm and carefully mix with mashed and chopped strawberries – beautiful filling ready!
3 Cake
3.1 Unroll the cake and put the strawberry filling on 3/4 of the cake
3.2 Roll the cake with the filling
3.3 Put the strawberry roll for 2 hours in the fridge
3.4 Enjoy 😉
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 !
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 !
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 !
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 🙂
But when I get home to you
The Beatles
I find the things that you do
Will make me feel alright
Batter Ingredients:
– 190g wheat flour
– 2 eggs
– 4g Vanilla sugar
– 100g sugar
– 100g butter
– 50g sour cream (>=26% fat)
– 175g fresh raspberry
– 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Cream ingredients
– 400g sour cream (>=26% fat)
– 100g sugar
Cream &decorating ingredients
– 125g fresh raspberry
– a few mint leaves
Directions:
1 Whisk butter with sugar and Vanilla sugar
2 Add eggs+sour cream to butter & sugar and whisk again
3 Mix in flour to butter+eggs+sour cream+sugar+baking soda&vinegar
4 Preheat the oven to 190C
5 Pour the batter into the buttered baking form and add fresh raspberries 🙂
6 Bake 20-25 minutes at 190C (depends on your oven, check with a wooden stick!!)
7 While the cake is being baked, make the cream: slightly whisk sour cream with sugar, then put the cream in the fridge for a while 🙂
8 Let the cake cool down, then pour the cream over the cake and put the baking form in the fridge overnight (best of all, for 14 hours)
9 Serve with fresh raspberries and mint 🙂
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 !
As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.
Jane Austen, Pride & Prejudice
Ingredients (2 servings):
– 2 large red bell peppers
– 6 baby potatoes
– 1 small onion
– optional: 60ml 33% cream
– 400ml water or chicken broth
– 0.5 tsp salt
– 25g green unsalted raw pistachios
– green onions for serving
Method:
1 Roughly chop peeled potato, de-seeded bell peppers & onion
2 Finely grate pistachios
3 Boil potato in a broth for 5 minutes
4 Add bell peppers & onion, simmer for another 10 minutes
5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth
6 Garnish with chopped green onions & grated pistachios
I love you as certain dark things are to be loved,
Pablo Neruda, 100 Love Sonets
In secret, between the shadow and the soul.
Ingredients (2-4 servings):
– 250g Mascarpone
– 100ml 33% cream
– 2 tablespoons sugar
– 10-14 Savoiardi biscuits
– 150ml strong black coffee
– 1 tablespoon cocoa for serving
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 !
It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.
― Charles Dickens, Great Expectations
Ingredients (for 2 servings):
– 2 large sweet potatoes
– 1 onion
– 400ml water or chicken broth
– 60ml cream 33%
– 10 leaves fresh baby spinach for serving
– 30g almond petals for serving
– 1/2 tsp salt
– 1/2 tsp pepper
Method:
1 Cut sweet potatoes into ~2x2x2cm pieces
2 Cut onion into ~0.5×0.5×0.5cm pieces
3 Boil sweet potatoes in chicken broth for 10 minutes (add as much chicken broth as required to cover the sweet potatoes pieces)
4 Add onion to the broth and boil for another 5 minutes, then remove the saucepan from the oven
5 Blender the soup, add salt and pepper
6 Stir in cream and serve with fresh baby spinach, almond petals and black pepper !
Love... to cooking ! 