All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered.
Method: 1 Crumble Savoiardi biscuits in a bowl 2 Make Mascarpone cream: mix Mascarpone + 33% cream + sugar 3 Peel grapefruits & remove membranes: cut each grapefruit slice in 3 pieces 4 Arrange in the glass the following layers: 4.1 Savoiardi crumble/ Mascarpone cream/ grapefruit pieces 4.2 Repeat 4.1 until the glass is full with the colorful layers, then serve !
Method: 1 Preheat the oven to 200C (reduce it to 100C when putting meringues to bake) 2 Whisk egg whites with sugar and vanilla sugar for 5-10 minutes until strong peaks 3 Add orange zest and carefully mix it in, then separate whisked whites mixture into 2 halves and add cocoa only to one to give them different color ! 4 Now start putting whisked whites on a parchment paper in small portions. I used a cookie cutter to give them a nice shape. Well, it takes time, but with a help of 2 teaspoons one can manage it perfectly 😉 5 Put our meringues-to-be in the oven and bake for 1.5 hour at 100C 6 Do not open the oven! At best, leave the meringues rest there overnight (-: 7 Enjoy it with a cup of strong black coffee some nice and sunny Monday morning !
Ingredients (2 servings): – 130g canned tuna fish – 120g Almette or another soft creamy cheese – 1/2 chopped onion – 1/2 finely chopped dill bunch – 1 teaspoon lemon juice – 1 teaspoon mayonnaise – pinch of salt & a bit of black pepper – 6-8 triangle slices of rye bread – one sprig of green onions for serving
Method: 1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper 2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉 3 Put the tuna mixture on the slices, enjoy it and have a greatSunday !
Do not be angry with the rain; it simply does not know how to fall upwards
Vladimir Nabokov
Ingredients (for 2 servings): – 2 ripe avocados – 6 slices of rye bread (it is really tastier with rye bread) – 125g cream cheese (e.g., Almette) – 4 sprigs of green onions – 2 tsp of lemon juice – 1/3 tsp salt – 1/4 tsp black pepper
Method: 1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese 2 Prepare 6 triangle slices of rye bread and toast them 3 Put the avocado mixture on the toasts 4 Serve with chopped green onions and enjoy !
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 !
Les paroles d’amour, qui sont toujours les mêmes, prennent le goût des lèvres dont elles sortent.
– Guy de Maupassant
Ingredients (for 2 servings): – 4 slices of whole grain rye bread (it’s way tastier with rye bread than with wheat one !) – 100g soft goat cheese – 25g dried cranberries – 1/3 cup chopped walnuts – 20g miner’s lettuce for serving
Method: 1 Put soft goat cheese on the rye bread slices 2 Put dried cranberries and chopped walnuts over the goat cheese 3 Serve with miner’s lettuce and enjoy it some Sunday morning when spring is about to come and everything is about to change … and with a nice book 😉
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one’s ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries.
Ingredients (for 2 servings): – 4 slices wholegrain bread – 2 large avocados – 50 g miner’s lettuce – salt and pepper – 1/2 tablespoon olive oil for frying eggs
Method: 1 Mash avocado with salt and pepper and put on toasts from whole grain bread 2 Cook eggs on olive oil and put on the toasts over avocado puree 3 Serve with fresh miner’s lettuce and enjoy !
“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert
Soup ingredients (for 2 large servings): – 600g parsnips – 250g potatoes – 1 small onion – 200ml milk or 33% cream – 1 tsp salt Beetroot chips ingredients: – 1 large beetroot
Method: 1 Let’s first make beetroot chips: 1.1 Preheat the oven to 160C 1.2 Peel one beet root and cut 1mm width slices of it 1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C 2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water 3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender 4 Garnish the soup with root beet chips and black pepper 5 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.
Nikolai Gogol, Christmas Eve
Vareniki dough ingredients: – 260g wheat flour – 130ml water – 30ml olive oil – 1/2 tsp salt
Vareniki filling ingredients: – 250g potato – 1 large onion – 1/2 tsp salt
Method: 1 Add olive oil in the middle of flour heap and mix 2 Stir in boiled water into the oily flour 3 Let the dough rest for 15 minutes 4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt 5 Fry chopped onion till gold and add to potatoes-puree 6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth 7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass 7.1 repeat 7 with the rest dough until no dough is left 🙂 8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle 9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length) 10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes 11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving) 12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !
Love... to cooking ! 