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 !
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 !
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 !
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 !
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 the great lesson of ‘Beauty and the Beast,’ that a thing must be loved before it is lovable.
Chesterton, G. K.
Ingredients: – 250g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 25g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar – 30g dry cherries Method: 1 Preheat the oven to 220C 2 Combine flour, sugar, salt and grated butter: mix until smooth 3 Add an egg, milk, then add baking soda and vinegar in the same tsp: mix until smooth 4 Mix in dry cherries 5 Roll out the dough to 1cm height 6 Cut the scones-to-be in triangles and transfer to the baking paper 7 Bake for 15 minutes at 220C or until golden 8 Enjoy with a cup of black tea !
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 !
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 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 ! 🙂
Beautiful days do not come to you. You must walk towards them.
Ingredients (for 12 muffins): – 150g flour – 8g Vanilla sugar – 52g sugar – 50g butter – 1 egg – 40g chocolate buttons – 1tsp baking soda + 1tsp vinegar – 250g fresh red currant berries Method: 1 Preheat the oven to 180C 2 Whisk an egg & sugar & vanilla sugar in Bowl1 3 Grate butter to the flour in Bowl2 4 Join Bowl1 & Bowl2 content, add baking soda&vinegar in the same teaspoon: mix well until smooth 5 Add half of berries to the batter & mix well letting berries to give juice to the batter! 6 Add the rest berries & add chocolate buttons: mix well 7 Transfer the batter in the 12 buttered muffin tin cups: bake at 180C for 25-30 minutes 8 Enjoy with a cup of black coffee !
Filling ingredients: – 500g very fresh strawberries – 1.5tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix 1.3 Add a small egg and knead the dough 2 Filling 2.1 Wash, dry with a towel and slightly chop strawberries 2.2 Add sugar to strawberries and mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten 3.4 Distribute the strawberry filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 30-35 minutes at 190C 3.7 Put the cake in the fridge overnight 3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉
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 😉
“But I don’t want to go among mad people,” Alice remarked. “Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.” “How do you know I’m mad?” said Alice. “You must be,” said the Cat, “or you wouldn’t have come here.”
Ingredients: – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg Method: 1 Pre-heat the oven to 190C 2 Chop almond to 0.2-0.5cm pieces (I used pre-chopped 1cm x 0.3cm almond stripes from the shop) – this is important to chop almonds not too finely to make crusty cookies 🙂 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Form cookies out of the dough and put on the baking paper: bake 15 min at 190C 6 Serve with a cup of black coffee and have a wonderful Sunday !
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 !