“A box without hinges, key, or lid,
Yet golden treasure inside is hid.”
― J.R.R. Tolkien, The Hobbit, or There and Back Again
Ingredients:
– 4 eggs
– 3 large garlic clothes
– 1/2 bunch dill
– 3 tsp mayonnaise
– 1/3 tsp salt
Method:
1 Boil eggs, peel them, cut in halves and carefully remove yolks
2 Combine eggs yolk, mayonnaise, finely chopped dill and salt and put the mixture in the eggs halves
3 Serve cold
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 🙂
May the wind under your wings bear you where the sun sails and the moon walks.
J.R.R. Tolkien
Aubergine stripes ingredients:
– 2 aubergines
– olive oil for baking aubergines
– chopped parsley for serving
Filling ingredients:
– 150g (baked) walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water
Method:
1 Preheat the oven to 200C (400F)
2 Slice aubergines lengthways into 4mm thick stripes, put on the baking paper and brush well with olive oil
3 Add walnuts halves over the aubergines: bake them together for 25min at 200C (400F)
4 Combine and blend the filling ingredients (including baked walnuts) until smooth: put 1tsp of the filling on each aubergine stripe and roll the stripes up
5 Serve cold with chopped parsley !
You must remain. I must depart.
Yosa Buson
Two autumns falling in the heart
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 !
Ah, Nothing is too late, till the tired heart shall cease to palpitate.
Henry Wadsworth Longfellow
Sweet potato chips ingredients (for 2 servings):
– 3 large sweet potatoes
– 0.5 tbsp olive oil
– dash of salt
Sauce ingredients:
– 100g sour cream
– 80g blue cheese
– chopped dill
Method:
1 Sweet potato chips
1.1 Preheat the oven to 190C
1.2 Pill and cut sweet potatoes into strips
1.3 Mix potato strips with salt and olive oil and transfer on the baking paper
1.4 Bake for 30 minutes at 190C
2 Sauce: combine sour cream, blue cheese and chopped dill – mix until smooth and put the sauce in the fridge until the chips are ready
3 Serve hot sweet potato chips with a sauce from the fridge !
Glück gibt es nur, wenn wir vom Morgen nichts verlangen und vom Heute dankbar annehmen, was es bringt – die Zauberstunde kommt doch immer wieder.
Hermann Hesse
Ingredients (2 servings):
– 2 ripe bananas
– 2 full tsp cocoa powder
– 300g natural 3.5% yoghurt
– 100g fresh raspberries
– fresh mint leaves
Method:
1 Combine and mash with blender: bananas+cocoa+yoghurt
2 Transfer banana mousse in glasses
3 Serve with fresh raspberries and fresh mint leaves!
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 !
“…Absorbed in the new scents, the sounds, and the sunlight…”
― Kenneth Grahame, The Wind in the Willows
Absorbed in the new scents, the sounds, and the sunlight…
― Kenneth Grahame, The Wind in the Willows
Dough ingredients:
– 1 cup (1cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt
Filling ingredients:
– 200g fresh baby spinach
– 1 small onion
– 1/4 cup walnuts
– 3 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper
Method:
1 Preheat the oven at 220C
2 Combine flour+salt+warm water in a bowl: knead a dough for 3-5 minutes
3 Make a filling: combine finely 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 middle of each circle
6 Lift up ends of each circle to the center to form with your fingers rhombuses-like Fatayers, like on the photo 😉
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup or black coffee !
Далече от брегов Невы,
А.С. Пушкин
Теперь я вижу пред собою
Кавказа гордые главы.
Над их вершинами крутыми,
На скате каменных стремнин,
Питаюсь чувствами немыми
И чудной прелестью картин
Природы дикой и угрюмой;
Ingredients:
– 1 aubergine
– 3 garlic cloves
– 50g walnuts
– 200g fresh cream cheese
– [optional] 40g sesam for serving
– 1 bunch parsley
– 1/2 tsp salt
– 1/3 tsp black pepper
Method:
1 Wash aubergine, dry it and cut into 1cm width strips
2 Bake aubergine strips on a backing paper for 20 minutes at 180C
3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper
4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame]
5 Serve with cherry tomatoes and fresh parsley !
Love... to cooking ! 