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 !
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 !
Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
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!
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 !
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 😉
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill 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 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 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 two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
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!
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 !
Filling ingredients: – 200g sour cream – 2 small red onions – 150g Feta cheese – 100g black olives – black pepper Directions: 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 4 Put the dough on the baking paper: bake at 220C for 8 minutes without a filling 5 Meanwhile chop red onions, feta cheese and olives 6 Remove the baking tray from the oven, spread the sour cream over the baked dough, then chopped onion, chopped feta cheese and finally chopped olives 7 Bake Tarte Flambée for another 10 minutes at 220C 8 Sprinkle with black pepper and serve 🙂
Serving ingredients: – 1/2 bunch of scallion for serving Method: 1 Preheat the oven to 220C 2 Combine dough ingredients and knead the dough 3 Roll out the dough to the 3-5mm width round 4 Put the dough round on the baking paper and bake for 8 minutes at 220C (no filling yet) 5 Sauce: mix mashed tomatoes, 1 tsp olive oil, salt and pepper 6 Distribute the sauce evenly over the baked dough round 7 Add mozzarella slices and sprinkle with grated Grana Padano 8 Bake the pizza for 10-15 minutes 9 Sprinkle with scallion and and enjoy !
Notes: I tried this recipe today and loved it – the dough is really easy to make, overall cooking time is less than 30 minutes but the result is delicious 🙂
Heard melodies are sweet, but those unheard, are sweeter
Ingredients (2 large servings): – 8-10 medium potatoes – 2 avocados – 1 red onion – 1 tsp Dijon mustard – 2-3 tsp mayonnaise – salt and black pepper Method: 1 Peel and wash potatoes and avocados 2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water 3 Peel and cut avocados 4 Peel and chop red onion 5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix 6 Spice with salt and pepper, serve warm !
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 !
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 😉
Directions: 1 Filling: combine chopped beet greens with Feta & cream cheese & black pepper 2 Dough 2.1 Combine dough ingredients and knead the dough. 2.2 Let the dough stay in a warm place for 1 hour 3 Pies 3.1 Pre-heat the oven to 220C 3.2 Separate the dough into 4 equal parts with a knife 3.3 Roll out with hands a ~20 cm diameter disk out of one of dough pieces 3.4 Put 1/4 of the filling in the middle of the disk 3.5 Gather the sides up sealing the edges tight with the fingers in the center altogether 3.6 Turn over the dough with a filling and gently!flatten into a ~20 cm diameter disk 3.7 Cut out with a knife a small (~0.5-1cm diameter) circle in the middle of the pie to let the air go through while baking 3.8 Put the pie on the baking paper: bake for 20 minutes at 220C until golden 3.9 Repeat 3.3-3.8 for the left pieces of dough 4 Serve hot with a cup black coffee and enjoy with friends ! Without friends the pleasure will be totally lost.
Serving ingredients: – pomegranate seeds – parsley Method: 1 Prepare Pkhali ingredients: 1.1 Peel aubergines and cut into ~1cm cubes 1.2 Chop onion 1.3 Slice champignons 1.4 Peel garlic cloves 1.5 Keep the walnuts for 5 minutes in hot water (to soften them a little), then dry them with a paper towel 2 Cook champignons, onion and aubergines 2.1 Fry chopped onion and sliced champignons for 7 minutes at medium heat with some olive oil 2.2 Add aubergine cubes and cook for another 15 minutes or until aubergines are soft 3 Combine cooked champignons, onion and aubergines with garlic, softened walnuts, cardamom, salt, pepper, and vinegar in a bowl: mash until smooth with an immersive blender 4 Put the bowl in the fridge for at least 2 hours 5 Take the bowl from the fridge and form with fingers ~2cm diameter balls. 6 Put the balls on the plate and decorate with pomegranate seeds and parsley: serve, it’s a really delicious appetiser !
Notes: you can use the same recipe as a delicious pate for the sandwiches 😉
Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.
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 !
Serving ingredients: – 200ml sour cream Method: 1 Prepare dough: 1.1 Add olive oil in the middle of flour heap and mix oil with flour 1.2 Stir in boiled water into the oily flour and knead the dough 1.3 Let the dough rest for 15 minutes 1.4 Separate the dough into 4 equal parts with a knife. Form ~1.5cm diameter “sausage” out of each part with your hands 1.5 Cut each “sausage” into 1cm width pieces and roll out each piece into a ~5cm diameter round 2 Prepare the filling: 2.1 Wash and de-seed the plums. Separate the plums into halves. 2.2 Cut each plum half into ~6 thin slices 2.3 Combine plum slices with 2 tbsp sugar and mix well 3 Make Vareniki: 3.1 Put 3-5 plum slices into each round, fold the round into a half-moon and pinch all the edges together strongly with fingers. Be careful: these plum slices are very naughty… 3.2 Put Vareniki into boiling water and cook for 5 minutes at medium heat 3.3 Serve warm with sour cream and 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.
Filling ingredients (all ingredients for 4 servings = ~30 Vareniki): – 500g new potatoes – 200g champignons – 1 onion – 1 carrot – 1 tsp salt – 1/2 teaspoon black pepper
Dough ingredients: – 260g wheat flour – 130ml water – 30ml olive oil – 1/2 tsp salt
Serving ingredients: – a few sprigs of green onions – 200ml sour cream
Method: 1 Prepare the filling: 1.1 Wash champignons, remove dirt from them with a paper towel and cut a thin slice off the bottom 1.2 Stew on olive oil chopped onion with grated carrot for 5 minutes 1.3 Add chopped champignons to onion & carrot and stew for another 10 minutes 1.4 Put the frying pan aside and let it cool down 1.5 Boil for 15 minutes peeled potatoes. Then mash them with 1 tsp salt. 1.6 Combine mashed potatoes with fried champignons and mix them well. 2 Prepare dough: 2.1 Add olive oil in the middle of flour heap and mix oil with flour 2.2 Stir in boiled water into the oily flour and knead the dough 2.3 Let the dough rest for 15 minutes 2.4 Separate the dough into 4 equal parts with a knife. Form a ~1.5cm diameter sausage out of each part 2.5 Cut each sausage into 1cm width pieces and roll out each piece into a ~5cm diameter round 3 Make Vareniki: 3.1 Put 1 tsp filling into each round, fold the round into a half-moon and pinch all the edges together strongly with fingers. Put Vareniki on the floured plate. 3.2 Put Vareniki into boiling water and cook for 5 minutes at medium heat 3.3 Serve immediately with sour cream, chopped green onions, miner’s lettuce and grated carrot !
Notes: one can make several servings of Vareniki (e.g., during a rainy weekend) and put them uncooked in the freezer. And then… enjoy the benefits of quick & delicious lunch during the week! 🙂