You must remain. I must depart. 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 !
When I am not reading Kafka I am thinking about Kafka. When I am not thinking about Kafka I miss thinking about him. Having missed thinking about him for a while, I take him out and read him again. That’s how it works.
Ingredients: – 200g salmon – 1 Kohlrabi – 4 medium potatoes – 4 medium carrots – 1 red onion – dill for serving – 1 tsp salt Method: 1 Pill vegetables, chop vegetables and salmon into 1-2 cm cubes 2 Put vegetables and salmon in a pan, add water to cover + 1cm more, add salt: cook at medium heat 18 minutes after boiling 3 Serve with chopped dill !
Method: 1 Filling: mix sugar and almond 2 Doughand cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute 2/3 the filling evenly on the dough 2.6 Cut the dough into 5×5 cm squares, fold them into triangles 2.7 Transfer the triangles on the baking paper and distribute on them the remaining filling 2.8 Bake the cookies 20-25 minutes until golden ! 2.9 Serve with black tea in the morning and do something kind.
Method: 1 Filling: mix sugar and cinnamon 😉 2 Dough and cookies 2.1 Preheat the oven to 200C 2.2 Grate butter into the flour 2.3 Add cottage cheese, salt, egg yolk: mix until smooth and knead the dough 2.4 Roll our the dough until 4-5mm height 2.5 Distribute the filling evenly on the dough 2.6 Roll the dough into a pipe 2.7 Cut the pipe into cookies-to-be, about 7mm width 2.8 Transfer the cookies-to-be on the baking paper and bake 20-25 minutes until golden at 200C ! 2.9 Serve with black coffee. Enjoy. Life is wonderful. 😀
I wish it need not have happened in my time,” said Frodo. “So do I,” said Gandalf, “and so do all who live to see such times. But that is not for them to decide. All we have to decide is what to do with the time that is given us.
Pancakesingredients (16 pancakes): – 700g potatoes – 100g cheese – 1 big red onion – 2 tbsp flour – 2 tbsp breadcrumbs – salt and pepper to taste – sunflower oil for frying
Garlic sauce ingredients: – 200g sour cream – 1 tbsp mayonnaise – 2-3 minced garlic cloves Method: 1 Combine grated raw potatoes, grated cheese, chopped onion, flour, breadcrumbs, salt, pepper: mix until smooth 2 Preheat the skillet with sunflower oil 3 One tbsp batter for one pancake: fry 3-4 minutes each side until golden, medium heat, transfer on paper towels to absorb extra oil 4 Garlic sauce: mix sour cream, mayonnaise and minced garlic 5 Serve warm pancakes with the sauce and enjoy !
It grew cooler and even a little darker (but not much) with the coming of the night. The sky was cloudless; it was still early in July, and pretty far north; in the darkest part of that night, you would have needed pretty good eyes to read, but for all that, I have often seen it darker in a winter mid-day.
Dough ingredients: – 1 and 1/2 cup all-purpose flour -170g butter -1/4 tsp salt – 1/3 cup cold water Filling ingredients (I changed a little original recipe): -1/4+1/3 cup sugar -3 tbsp grated almonds -3 tbsp all-purpose flour – 500g prune plums+200g peaches (weight with stones) -3 tbsp butter
Directions: 1 Dough 1.1 Grate butter in flour, add salt and mix well 1.2 Add cold water, mix well and knead the dough 1.3 Roll out the dough into an oval 0.5cm width and transfer it in the baking paper to rest, make a filling meanwhile 2 Filling 2.1 Cut in stripes plums and peaches 2.2 Mix in a bowl 1/4 cup sugar + grated almonds + flour 3 Galette 3.1 Preheat the oven to 200C 3.2 Spread the sugar-almonds-flour mixture in the dough within 4 cm from the edge 3.3 Put the plums/peaches stripes on the sugar-almonds-flour mixture, top with remaining 1/3 cup sugar and chopped 3 tbsp butter 3.4 Bake galette for 50-60 minutes at 200C 3.5 Let the galette cool down and enjoy !
Do you wish me a good morning, or mean that it is a good morning whether I want it or not; or that you feel good this morning; or that it is a morning to be good on?
Ingredients: – 180ml Kefir – 1 large ripe banana – 1 cup (200ml) oatmeal – 1 egg – dash of salt – 1/3 tsp cinnamon – sunflower oil for frying Method: 1 Preheat a skillet, add some sunflower oil 2 Combine grated banana with Kefir, oatmeal, an egg, salt and cinnamon: mix well until smooth 3 Pour 1 tbsp of batter for 1 pancake, fry until golden both sides, medium heat 4 Serve with fresh fruits and enjoy !
Pancakes ingredients: – 4 fresh corn cobs – 2 eggs – 3-4 tbsp all-purpose flour – 1/2 tsp salt – 1/4 tsp black pepper – sunflower oil for frying
Basil sauce ingredients: – 1/2 bunch fresh basil chopped – 4 tsp mayonnaise – 1-2 cloves garlic chopped Method: 1 Wash corn cobs, cut corn kernels off cobs with a knife 2 Combine corn kernels with eggs, flour, salt, black pepper, mix well until smooth 3 Preheat 2 skillets, add sunflower oil, keep medium heat 4 Add 1 full tbsp of corn-batter for 1 corn-pancake: fry 2-3 minutes each side until golden 5 Transfer ready pancakes on the paper towels to absorb extra oil 6 Basil sauce: combine chopped basil, mayonnaise and chopped garlic and mix 7 Serve warm corn pancakes with the basil sauce and enjoy !
Everything can be taken from a man but one thing: the last of the human freedoms—to choose one’s attitude in any given set of circumstances, to choose one’s own way.
Ingredients (2 servings): – 250g Tagliatelle – 100ml 33% cream – 125g baby spinach – 2 small red onions – 180g Gorgonzola – sunflower oil for frying onion – black pepper for serving Method: 1 Tagliatelle: cook Al Dente 2 Spinach-Gorgonzola sauce: 2.1 Chop onions 2.2 Chop spinach 2.3 Fry onion on sunflower oil until soft, add spinach and cook at medium heat for 2-4 min 2.4 Add cream and Gorgonzola – cook at medium heat until Gorgonzola melted 3 Serving: put Tagliatelle in the plates, pour sauce on the Tagliatelle, sprinkle with black pepper and enjoy!
Method: 1 Cream: mix mascarpone with sugar and 33% cream until smooth 2 Brew black coffee (I use French press) and let it cool down 3 Put in the glass casserole dish (mine is 10cmx20cm) layer by layer: – six Savoiardi biscuits dipped one side for 2 sec in coffee – Mascarpone cream 4 Decorate with cocoa on top and put Tiramisu in a fridge overnight 5 Enjoy next morning !
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.
Ingredients: – 400g minced beef – 3-4 large sweet potatoes – half a head cauliflower – 1 tsp salt – pumpkin seeds for serving Method: 1 Boil minced beef for 25 minutes in 2-2.5l salted water 2 Wash and peel sweet potatoes and cauliflower 3 Add finely chopped sweet potatoes and cauliflower to the broth with beef and boil another 15 minutes 4 Mash the soup with a blender until smooth 5 Serve the soup with toasted pumpkin seeds and enjoy !
Il y a des fleurs partout pour qui veut bien les voir.
Pancakes ingredients (14-16 pancakes): – 5/4 cup wheat floor – 1/2 cup buckwheat flour (it gives to pancakes a wonderful color and taste) – 0.5l Kefir – 0.3l milk (combination of milk & Kefir gives a special taste to the pancakes) – 2 eggs – 2 tsp sugar – dash of salt – 1 tbsp sunflower oil – 1/2 tbsp sunflower oil onto the skillet for the first pancake Filling ingredients: – 500g minced beef – 2 small red onions – 300g tomato purée – 2 tomatoes – 1 zucchini
Method: 1 Pancakes 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir and milk in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously stirring 1.4 Mix in 1 tbsp sunflower oil 1.5 Preheat the skillet with 1/2 tbsp sunflower oil 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook each pancake until golden ~2 min each side 1.8 Keep the pancakes warm covered with a lid 2 Filling 2.1 Fry chopped onion in sunflower oil 2-3 min, add minced meat and fry another 10 min, medium heat 2.2 Add chopped zucchini, tomatoes, tomato purée and stew for 10-15 min 3 Serving 3.1 Put the 1-2tbsp filling on one half of each pancake and roll the pancakes out 3.2 Serve with sour cream with grated garlic and enjoy!
Ingredients (2 servings): – 2 eggs – 4 wholegrain bread slices – 2 tbsp milk – 2 tbsp cane sugar – 1 tbsp butter Method: 1 Whisk eggs with milk and sugar 2 Melt butter on the frying pan and toast bread slices on one side 3 Turn bread slices and pour in eggs mixture, continuously tossing until ready (1-2 minutes) 4 Serve with fresh berries!
There is no duty we so much underrate as the duty of being happy. By being happy we sow anonymous benefits upon the world.
Ingredients (for 12 delicious muffins): – 1 and 1/4 cup flour (1 cup=200ml) – 1/2 tsp baking soda + 1/2 tsp vinegar – dash of salt – 1 egg – 2/3 cup cane sugar – 8g vanilla sugar – 1/4 cup sunflower oil – 1/2 cup milk – 1/3 cup chopped walnuts – 1 cup diced rhubarb
Topping ingredients: – 1/2 tbsp butter -2-3 tbsp cane sugar – 1/2 tsp cinnamon Method: 1 Preheat oven to 180C 2 Butter muffin form 3 Bowl 1: mix flour+salt+baking soda+vinegar 4 Bowl 2: whisk egg with sugar and vanilla sugar, then add oil and milk and whisk until smooth 5 Combine dry ingredients from Bowl 1 with ingredients from Bowl 2 and mix well until smooth 6 Add chopped walnuts and diced rhubarb: mix well 7 Pour the batter into 12 muffin forms 8 Bowl 3: mix melted butter with sugar and cinnamon and put this mixture on top of each muffin to be 9 Bake muffins for 25 minutes at 180 C, let them cool down and enjoy with a cup of coffee !
Until he extends the circle of his compassion to all living things, man will not himself find peace.
Dough ingredients: – 200g all purpose flour – 75g buter – 75g cane sugar – 1 egg Filling ingredients: – 500g quark – 125g butter – 225g cane sugar – 200g 33% whipping cream – 200g sour cream – 3 eggs Method: 1 Dough: mix all dough ingredients (it is easy to grate butter dropping it in flour) and knead the dough, set it alone 2 Filling 2.1 Whisk eggs with sugar & butter (it is easy to first grate butter dropping it in sugar) 2.2 Add quark and sour cream: mix until smooth 2.3 Add whisked separately whipping cream and carefully mix 3 Cake 3.1 Preheat the oven to 180C 3.2 Distribute the dough evenly on the buttered baking form 3.3 Add filling 3.4 Bake for 60 minutes at 180C 4 Serve it cold with black coffee and let wonderful thing hurry into your life! We all need it and let it be so.
Filling ingredients: – 250g potatoes (weighed boiled) – 150g Feta cheese – 4-8 dried tomatoes – 1/2 tsp black pepper – 1 tbsp olive oil for brushing the flatbreads before baking – sesame seeds Method: 1 Dough 1.1 Crush yeast into ~35C water, add 1 tbsp sugar: mix well and leave the mixture for 15 min 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 min 2 Filling 2.1 Peel potatoes and boil until ready: drain extra water 2.2 Combine potatoes, feta, chopped dried tomatoes 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 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 accurately flatten into 15cm round. 3.5 Brush each flatbread both sides with olive oil and put on the baking paper 3.6 Sprinkle each flatbread with sesame seeds 3.7 Bake for 15-20 minutes at 200C until golden and serve warm! 4 Enjoy with a cup of black tea 🙂
Method: 1 Dough 1.1 Boil sweet potatoes and mash until smooth 1.2 Warm up water to 35C, add crushed fresh yeast & sugar: whisk until smooth and leave in a warm place for 15 min 1.3 Add flour, salt, mashed potatoes and knead a dough: leave in a warm place under cloth for 50 min 2 Bread rolls 2.1 Preheat the oven to 200C 2.2 Separate dough into 10 equal parts 2.3 Form a ball from each dough part and put on the baking paper 2.4 Brush the top each ball with milk and sprinkle with sesame seeds 2.5 Leave in a warm place for 20 min 2.6 Bake the bread rolls at 200C for 25-30min 3 Enjoy the bread rolls (best warm) – they are perfect for sandwiches !
Ingredients (6 pots): – 400g minced beef – 3 red bell peppers – 5-6 carrots – one large red onion – 1 glass (250ml) pearl barley – 2 tsp salt – 5-6tbsp tomato puree (pure tomatoes, not salted) – 300-350ml water in each pot
Method: 1 Grate carrots; chop bell peppers & onion 2 Combine vegetables, 1 glass not boiled pearl barley, tomato puree, salt: mix well 3 Preheat the oven to 190C 4 Distribute minced beef equally in the pots 5 Distribute vegetables & pearl barley mixture in the pots equally, over the minced beef 6 Add 300-350ml water in each pot 7 Cover the pots with lids and put in the oven for 60 minutes at 190C 8 Enjoy delicious soup!
Directions: 1 Boil carrots and eggs until ready 2 Tuna salad: combine grated boiled carrot & eggs, canned tuna, mayonnaise, chopped dill: mix well 3 Put the tun salad on the bread slices 4 Melt butter in the frying pan and toast bread slices one-side for 2-3 minutes 5 Serve warm with a cup of black coffee and enjoy your day !
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.
Nikolai Gogol, Christmas Eve
We used to make Pelmeni on Christmas Eve, all the family was gathered together. One of Pelmeni was “lucky one”, made with a different filling from the others – the person who will get the “lucky” Pelemen’ is supposed to be lucky throughout the year!
Dough ingredients (~70 Pelmeni = 4-6 portions): – 3 cups (1 cup = 250ml) wheat flour – 170ml warm water – 1 tbsp 9% vinegar – 2 and 1/2 tbsp sunflower oil – 1/2 tsp salt
Serving ingredients (for 2 portions): – 200g sour cream Method: 1Dough: 1.1 combine dough ingredients and knead the dough for 5-7 min 1.2 leave the dough under the cloth while making the filling 2Filling: combine minced meat, spices, grated butter: mix well until smooth 3 Pelmeni 3.1 separate dough into 6 equal parts and form a 1.5cm diameter sausage from each part 3.2 cut each sausage into 1cm width pieces 3.3 roll out each piece into a ~7cm diameter round 3.4 put 1 tsp filling into each round 3.5 fold the round into a half-moon, pinch all the edges together strongly with fingers; then pull together two corners and pinch strongly with fingers 3.6 boil Pelmeni for 5 min after boiling and serve with sour cream 4 Enjoy !