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 !
The Duchess! The Duchess! Oh my dear paws! Oh my fur and whiskers! She’ll get me executed, as sure as ferrets are ferrets!
Lewis Carroll, Alice in Wonderland
Ingredients (14-18 bunnies): – 110g all-purpose flour – 50g butter – 40-50g sugar – 50g chopped almond – 1 small egg – several chocolate buttons for baking 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) – do not chop too finely to make super-crusty cookies 😉 3 Mix flour, sugar and grated butter until smooth 4 Add an egg and chopped almonds: mix well 5 Roll out the dough to 0.5cm width, cut the cookies with a bunny cookie cutter, put the cookies on the baking paper. Put chocolate buttons – bunnies eyes 6 Bake the cookies for 15 min at 190C 7 Serve with a cup of black coffee and have a wonderful and sunny weekend !
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 !
The cup of tea on arrival at a country house is a thing which, as a rule, I particularly enjoy. I like the crackling logs, the shaded lights, the scent of buttered toast, the general atmosphere of leisured cosiness.
Ingredients: – 125g grated parsnip – 200g grated apples – 250g spelt flour (wheat flour is also fine, but spelt flour gives a richer taste) – 125g full cane sugar – 1 tsp cinnamon – 1/2 tsp cardamom – 1/2 tsp baking soda & 1/2 tsp vinegar – 4 tbsp cocoa powder – 50g ground hazelnuts – 50ml water – 40ml olive oil – 1 egg (one can replace the egg by 40ml olive oil for a vegetarian recipe!)
Topping ingredients: – 2 tablespoons hazelnuts
Method: 1 Preheat the oven to 180C 2 Grate peeled apples and parsnip 3 Add flour+sugar+cinnamon+cardamom+cocoa+ground hazelnuts+water +olive oil+egg: mix all well until smooth 4 Add baking soda & vinegar in the same teaspoon and mix well 5 Transfer the batter in the buttered banana bread form and bake for 45-55 minutes at 180C 6 Decorate the cake with hazelnuts halves and serve with a cup of green tea!
Keep your face always toward the sunshine – and shadows will fall behind you.
Ingredients: – 250g Rigatoni – 100g Gorgonzola – 100 ml 33% cream – 125g spinat – 1/4 tsp black pepper Method: 1 Start cooking pasta (2) and making sauce (3) simultaneously 🙂 2 Pasta 2.1 Boil pasta in the salted water al dente 2.2 Drain water 3 Spinach-gorgonzola sauce 3.1 Wash spinach 3.2 Cut gorgonzola in 2cm cubes 3.3 Melt gorgonzola in 33% cream in the frying pan 3.4 Add spinach to gorgonzola-cream sauce and cook for 3-4 minutes 4 Transfer cooked pasta to the sauce: mix well and serve warm ! 5 Tired after a long weary week – this warm pasta is what you need 😉
I wish the world were ending tomorrow. Then I could take the next train, arrive at your doorstep in Vienna, and say: “Come with me, Milena. We are going to love each other without scruples or fear or restraint. Because the world is ending tomorrow.”
Ingredients (for 20-25 cookies): – 50g grated almond – 50g butter – 75g wheat flour – 30g cane sugar – 1 tbsp sour cream – 1 pinch cinnamon – 1 pinch salt – some almond petals for beautifying Method: 1 Preheat the oven to 190C 2 Mix grated butter with sugar until smooth 3 Add grated almond, flour, cinnamon, salt & sour cream: mix until smooth 4 Fatten 1 tsp dough within the cookie cutter on the baking paper for each cookie. Decorate each cookie with almond petals 🙂 5 Bake the cookies for 10-12 minutes at 190C until golden 6 Serve the cookies with a cup of black coffee !
Notes: enjoy the cookies with your morning coffee & your favourite book. My book this morning was The Unconsoled 🙂
Salad ingredients: – 4 eggs – 150g Butterkäse or cheddar – 1 small red onion – 1-1.5 tbsp mayonnaise – a few dill sprigs for serving
Toasts ingredients: – 2 slices of ciabatta – 1 garlic clove – 2 tsp olive oil Method: 1 Salad 1.1 Hard boil eggs, cool them down in cold water, then peel 1.2 Grate cheese 1.3 Peel and chop red onion 1.3 Combine eggs+grated cheese+chopped onion+mayonnaise: mix well 2 Toasts 2.1 Pre-heat the oven to 180C 2.2 Peel and chop a garlic clove 2.3 Combine olive oil with chopped garlic 2.4 Brush ciabatta pieces with garlic olive oil and bake for 4-5 minutes at 180C 3 Salad & Toasts 3.1 Transfer the eggs salad in the cup and then on the serving plate 3.2 Serve the salad with a few dill sprigs & warm garlic toasts ! Enjoy !
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 😉
Ingredients (for 2 servings): – 2 Cubanelle peppers – 80g ham – 80g grated Cheddar – 2 eggs – 1/2 tsp black pepper – 1 tbsp olive oil Method: 1 Wash the beautiful Cubanelle peppers and accurately cut out the upper part to form the boats 🙂 2 Carefully de-seed the peppers 3 Boil in the water the peppers for 5 minutes under a lid at medium heat 4 Drain water 5 Pre-heat the pan with some olive oil for frying the peppers 6 Put the peppers in the pan 7 Put grated Cheddar and chopped ham inside the pepper boats 8 Carefully pour 1 egg in each pepper over the chopped ham and grated cheddar 9 Cover the pan with a lid and cook for 10 minutes at medium heat 10 Serve and enjoy delicious breakfast ! Notes: many thanks to Jacques Pépin for the inspiration and for making my Saturday better !
Puree ingredients (2-3 servings): – 3 sweet potatoes (~1200g in total) – 100 ml 33% cream – 1/2 large onion (~75g) – 1 tsp salt
Fried champignons ingredients: – 7 champignons (~300g in total) – 1/2 large onion (~75g) – 1 tbsp olive oil Method: 1 Start cooking sweet potato puree (2) and champignons (3) simultaneously, then you will have a delicious lunch just in 30 minutes 2 Sweet potato puree 2.1 Peel sweet potatoes and cut them into 1cm cubes. 2.2 Chop onion 2.3 Put sweet potatoes cubes and onion into a pan: add 300-350ml water 2.4 Boil at medium heat for 15 minutes, add salt 2 minutes before ready 2.5 Remove the pan from the heat (do not drain water!) and pour in 33% cream 2.6 Mash vegetables with cream with an immersive blender until smooth 3 Fried champignons 3.1 Wash champignons and remove remaining dirt with a paper towel and cut out a small slice from their bottoms 3.2 Chop champignons and onion 3.3 Pre-heat a non-sticking skillet with some olive oil 3.4 Stew champignons and onion at medium heat for 10-15 minutes until golden 4 Serve sweet potato puree with champignons on top: decorate with a few leaves of miner lettuce 5 Enjoy the healthy lunch and have a great sunny Sunday !
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 !
Filling ingredients: – 150g Camembert – 200ml sour cream – 50ml cranberry jam – a few sprigs of chives – a pinch of black pepper
Method: 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 or rectangle 4 Put the dough on the baking paper: bake at 220C for 5-8 minutes without filling 5 Remove the baking tray from the oven, spread the sour cream over it, then put the Camembert slices 6 Bake Tarte-Flambée for another 3 minutes at 220C 7 Spread cranberry jam, chopped chives and black pepper over the Tarte Flambée 8 Serve hot !
With a few flowers in my garden, half a dozen pictures and some books, I live without envy.
Lope de Vega
Salmorejo ingredients (2 servings): – 🍅🍅🍅 500g fresh tomatoes 🍅🍅🍅 – 50g-100g ciabatta or baguette crumb (soft part) – 2 garlic cloves – 1 tsp salt – 1/2 tablespoon white wine vinegar – 50ml olive oil Extra Virgin
Serving ingredients: – 100g chopped ham – a few basil leaves Directions: 1 Wash tomatoes and remove the green middle part 2 Combine in a bowl tomatoes + ciabatta crumb (add 100g crumb for a thick soup and 50g for a light one) + garlic cloves + salt + vinegar + olive oil: mash everything with a food processor or blender until smooth 3 Serve the soup with chopped ham and fresh basil leaves ! Enjoy !
Notes: 1 This soup will not leave you indifferent 😉 2 Tomatoes, olive oil & garlic quality are essential for the taste! 3 Put the soup in the fridge for 1 hour before serving if you prefer to have it cold 🙂
Directions: 1 Whisk an egg with sugar and Vanilla sugar in a large bowl 2 Pour milk and 33% cream to whisked sugar and mix will 3 Slice bread into 1cm thick pieces and half them into triangles 4 Dip bread triangles in the milky mixture both sides for 3 minutes (ideally, use a little dry bread, pain perdu 🥖) 5 Preheat the frying pan, melt some butter and sprinkle with 1 teaspoon sugar 6 Put the bread triangles on the frying pan and fry until golden ~3 minutes each side 7 Serve with fresh berries, yogurt and fresh mint leaves 8 Enjoy with a cup of black coffee and have a great day !
Cream &decorating ingredients – 125g fresh raspberry – a few mint leaves Directions: 1 Whisk butter with sugar and Vanilla sugar 2 Add eggs+sour cream to butter & sugar and whisk again 3 Mix in flour to butter+eggs+sour cream+sugar+baking soda&vinegar 4 Preheat the oven to 190C 5 Pour the batter into the buttered baking form and add fresh raspberries 🙂 6 Bake 20-25 minutes at 190C (depends on your oven, check with a wooden stick!!) 7 While the cake is being baked, make the cream: slightly whisk sour cream with sugar, then put the cream in the fridge for a while 🙂 8 Let the cake cool down, then pour the cream over the cake and put the baking form in the fridge overnight (best of all, for 14 hours) 9 Serve with fresh raspberries and mint 🙂
Ingredients (for 12-14 pancakes): – 2 stalks (200g) rhubarb – 120g flour – 90g milk – 50g sugar – 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!) – 1 egg – pinch of salt – 1 tablespoon sunflower oil – [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method: 1 Peel washed rhubarb and cut it into 20-30mm width pieces 2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit 3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉 4 Carefully mix in rhubarb slices in the batter 5 Preheat a skillet over a medium heat, add some sunflower oil 6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed) 7 Transfer the pancakes onto the paper towels to get rid of extra oil 8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint: Sour & sweet combination makes these pancakes truly delicious 😉
Show not what has been done, but what can be. How beautiful the world would be if there were a procedure for moving through labyrinths.
Ingredients (for 2 servings): – 180g salmon – 100ml 33% cream – 300g durum wheat semolina pasta (ideally, Italian Pasta Superior Semola) – 3 garlic clothes – 80g Parmesan – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1/2 tablespoon olive oil for frying
Method: 1 Grate Parmesan into a bowl and put in the fridge for now 2 Cut salmon into 1.5cm cubes 3 Chop garlic into 0.5cm cubes 4 Simultaneously start boiling pasta (5) and cooking salmon (6) 5 Boil pasta in the salty water until ready and drain the water 6 Cook salmon for 5 minutes in olive oil with garlic, then add 33% cream and stew for another 5 minutes 7 Put the pasta in the frying pan with salmon for 1 minute, carefully mix and transfer to the serving plates 8 Sprinkle pasta with grated Parmesan, add black pepper and serve immediately !
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 !
As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.
Jane Austen, Pride & Prejudice
Ingredients (2 servings): – 2 large red bell peppers – 6 baby potatoes – 1 small onion – optional: 60ml 33% cream – 400ml water or chicken broth – 0.5 tsp salt – 25g green unsalted raw pistachios – green onions for serving
Method: 1 Roughly chop peeled potato, de-seeded bell peppers & onion 2 Finely grate pistachios 3 Boil potato in a broth for 5 minutes 4 Add bell peppers & onion, simmer for another 10 minutes 5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth 6 Garnish with chopped green onions & grated pistachios
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 !