Method: 1 Grate Parmesan into a bowl and put in the fridge 2 Cut salmon into 1.5cm cubes 3 Chop garlic into slices 4 Simultaneously start boiling water for pasta and cooking salmon 5 Boil pasta in the salty water until ready, drain the water 6 Cook salmon for 5 min in olive oil, medium heat; add 33% cream and cook for another 5 min; add garlic slice and cook for another minute 7 Put the pasta in the frying pan with salmon for 1 min, carefully mix and transfer to the serving plates 8 Serve Paccheri with black pepper, grated Parmesan and chopped greens !
Goulash ingredients: – 400g beef – 5 onions – 1.5 tbsp paprika – salt and pepper to taste – sunflower oil for frying onion – 3 tbsp flour for the sauce
Knedlíky ingredients: – 500g potatoes – 150g flour – 50g semolina – 2 eggs – 1/2 tsp salt Method: 1 Goulash 1.1 Cut beef in 2-3cm pieces 1.2 Chop onion and fry for 4 min in sunflower oil 1.3 Add beef and cook for 1.5 hours, add water when needed 1.4 Add 3 tbsp flour, mix well and cook for another 30 minutes, add water when needed 2 Knedlíky 2.1 Mix boiled potatoes, flour, semolina and salt: mix well 2.2 Form two sausages 5cm diameter 2.3 Put the sausages in the boiling water, covering the sausages, boil for 20 minutes at medium heat 3 Serve Goulash with Knedlíky and dill!
May the wind under your wings bear you where the sun sails and the moon walks.
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 !
Method: 1 Peel and cut vegetables and put aside 2 Mix meatballs ingredients and form meatballs with hands, dip each meatball in flour and put on the plate 3 Boil 1.5-2l water, add 1 tsp salt and meatballs: cook for 20min, medium heat 4 Add vegetables to the soup and cook for another 20min, medium heat 5 Serve with chopped parsley !
What really knocks me out is a book that, when you’re all done reading it, you wish the author that wrote it was a terrific friend of yours and you could call him up on the phone whenever you felt like it. That doesn’t happen much, though.
Method: 1 Preheat the oven to 220C 2 Filling: combine all filling ingredients and mix well with the hands 3 Dough: combine all dough ingredients in a bowl: knead the dough 4 Divide dough into 8 equal pieces and form a ball out of each of them 5 Roll out each ball into a 8-10cm diameter circle: put 1 tsp filling in the centre of each circle 6 Lift up ends of each circle to the centre to form Fatayers with your fingers 7 Put the Fatayers on the baking paper (sprinkle with Provence herbs or pepper or a little of olive oil): bake for 18 minutes at 220C 8 Serve with a cup of black coffee or black tea !
Chicken nuggets ingredients: – 350g chicken breast – 2 red bell peppers – 200g canned pineapple (weight without juice) – 2 eggs for batter – 1 tsp chilli 🌶 pepper powder for batter – 1/2 tsp salt for batter – sunflower oil for frying
Pineapples-red bell pepper sauce – 3-4 tbsp all-purpose flour for batter – 1 tbsp liquid honey for the sauce – pineapple juice from the can with pineapples for the sauce – 3 garlic clothes Method: 1 Chop chicken breast in 1.5 cm cubes 2 Combine and mix well eggs, salt, chilli pepper powder in 1 plate and put flour in another plate for dipping 3 Preheat two skillets (skillet 1 for chicken nuggets, skillet 2 for the sauce) and add some sunflower oil 4 Dip each chicken breast piece once in eggs mixture, once in flour, again in eggs mixture, again in flour – transfer to skillet 1 and fry for 4-5 minutes until golden 5 Fry red bell pepper stripes and pineapple pieces in skillet 2 for 4-5 minutes 6 Transfer chicken nuggets to red bell peppers and pineapples, add pineapple juice and cook for 6-7 minutes 7 Add chopped garlic and honey: cook for another 2 minutes 8 Serve with chopped dill or parsley!
Method: 1 Wash and dry spinach leaves 2 Put in blender all pancakes batter ingredients: mash until smooth 3 Preheat a skillet, add 1/3 tbsp sunflower oil (needed only in the beginning) 4 For each pancake pour 1 ladle of batter on the skillet – fry at medium heat until bubbling, turn the pancake over and cook until golden 5 Serve pancakes with soft cheese, smoked salmon and fresh dill ! Enjoy !
I cannot fix on the hour, or the spot, or the look or the words, which laid the foundation. It is too long ago. I was in the middle before I knew that I had begun.
Ingredients (4-6 servings): – 320g salmon – 1 head broccoli – 6 medium carrots – 8 medium potatoes – chopped dill for serving – salt to taste Method: 1 Peel and cut/chop vegetables 2 Cut salmon in pieces 3 Put chopped vegetables and salmon in the saucepan, add water to cover the vegetables and salmon pieces, add salt to taste 4 Cook for 20-25 minutes after boiling, serve with fresh chopped dill!
Method: 1 Combine chopped turkey breast, chopped pineapples, egg, grated cheese, flour, grated garlic and salt/pepper: mix until smooth 2 Preheat the skillet, add sunflower oil: pour 1tbsp of batter for each pancake-to-be. Fry 5-6 min each side or until golden, medium heat 3 Switch to minimum heat and cook pancakes under the lid for 10 min 4 For the sauce combine and mix sour cream, chopped garlic, chopped parsley/dill 5 Serve!
Filling ingredients: – 200g sour cream – 1 large pear – 100g Brie – 10 walnuts – liquid honey for serving – black pepper for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4 mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile slice pear, cut Brie and slightly chop walnuts 6 Remove the baking tray from the oven, spread the sour cream over the dough, add sliced pear, brie pieces and chopped walnuts 7 Bake Tarte Flambéefor another 7-8 minutes at 220C 8 Sprinkle with black pepper and honey, enjoy !
Method: 1 Melt butter in the skillet, add chopped sage, cook at middle heat for 8 min, add chopped garlic and cook for another 2 min 2 Boil pasta in salted water Al Dente, drain water and transfer to the skillet with butter & sage: cook for 2 min 3 Serve with grated parmesan and enjoy !
Ingredients (2 servings): – 250g pasta – 2 small red onions – (already boiled) beef, chopped – butter for frying – salt, papper – tomatoes for serving Method: 1 Chop onion and fry it in butter until golden 2 Add chopped (already boiled) beef: fry for 5 minutes 3 Boil pasta al dente, drain water and mix pasta with beef and onion 4 Serve with fresh tomatoes!
Garlic sauce ingredients: – 200g sour cream – 3 tsp mayonnaise – 3 garlic cloves – parsley Method: 1 Boil potatoes 2 Potatoes-batter: combine boiled potatoes, chopped onion, eggs, flour, paprika powder and salt – mix well until smooth 3 Preheat the skillet with some sunflower oil 4 For each pancake drop 1 tsp of potatoes-batter in bread crumbs and fry for 2-3 minutes each side, medium heat until golden 5 Garlic sauce: mix sour cream, grated garlic, mayonnaise and chopped parsley 5 Serve pancakes hot with garlic sauce and chopped parsley !
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 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 !
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!