Method: 1 Cook pasta al dente in salted water; drain water 2 Pesto: combine basil leaves, cashew nuts, garlic cloves, olive oil, lemon juice, salt and pepper and mash with a blender until smooth 3 Combine pesto sauce with pasta, carefully mix and serve
Method: 1 Preheat the oven to 180 C. 2 Cut aubergines into stripes 0.5 cm length and transfer on the baking paper. 3 Sprinkle aubergines with olive oil and salt. Transfer the baking tray in the oven for 20-30 minutes until slightly golden. 4 Grate garlic, cut Gorgonzola into cubes, cut cherry tomatoes into rounds. 5 Transfer garlic, then tomatoes’ rounds, then Gorgonzola cubes on the aubergines’ stripes. 6 Bake for another 10 minutes, sprinkle with black pepper and parsley. Serve with fresh baguette.
Ingredients (for 2 servings): – 1 small Red kuri squash – 120g Camembert – the crema di balsamico and olive oil for serving – salt, pepper
Method: 1 Divide squash into 4 parts and bake for 40min at 180C 2 Sprinkle with salt, pepper, cover each squash piece with camembert slices and bake for another 10 min 3 Sprinkle with crema di balsamico & olive oil and serve!
May the wind under your wings bear you where the sun sails and the moon walks.
J.R.R. Tolkien
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 !
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 !
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 !
I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga”, and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata”.
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
Yosa Buson
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 !
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 !
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 !
Ah, Nothing is too late, till the tired heart shall cease to palpitate.
Henry Wadsworth Longfellow
Sweet potato chips ingredients (for 2 servings): – 3 large sweet potatoes – 0.5 tbsp olive oil – dash of salt
Sauce ingredients: – 100g sour cream – 80g blue cheese – chopped dill Method: 1 Sweet potato chips 1.1 Preheat the oven to 190C 1.2 Pill and cut sweet potatoes into strips 1.3 Mix potato strips with salt and olive oil and transfer on the baking paper 1.4 Bake for 30 minutes at 190C 2 Sauce: combine sour cream, blue cheese and chopped dill – mix until smooth and put the sauce in the fridge until the chips are ready 3 Serve hot sweet potato chips with a sauce from the fridge !
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.
Hermann Hesse
Quarkkäulchen ingredients (for 10 Quarkkäulchen): – 300g boiled potatoes – 300g cottage cheese – 1 small egg – 100g all purpose flour – 2-3 tbsp flour for forming Quarkkäulchen – 1 tbsp olive oil for frying
Cherry compote ingredients: – 300g frozen cherries without stones – 50ml water – 1 tbsp cornstarch – 1 tbsp brown sugar Method: 1 Quarkkäulchen 1.1 Mix boiled potatoes, cottage cheese, egg and flour until smooth 1.2 Put some flour on a separate bowl 1.3 Form 1cm width 6-7cm diameter Quarkkäulchen with your hands using the flour from the plate 1.4 Preheat olive oil in the skillet 1.5 Fry each Quarkkäulchen until golden each side for 3-4 minutes at medium heat 2 Cherry compote: transfer in the skillet washed cherries, water, cornstarch and sugar: mix well and cook for 7-10 minutes at medium heat 3 Serve Quarkkäulchen with warm cherry compote !
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock
J.R.R. Tolkien
Dough ingredients (for 4 flatbreads 25cm diameter): – 300 g flour – 250 ml Kefir – 1/2 tsp baking soda – 3/4 tsp salt
Filling ingredients: – 50 g scallion – 250 g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
Method: 1 Filling: 1.1 Wash, peel and chop chanterelles, onion and leek 1.2 Pre-heat the skillet with butter and fry onion 3-4 min, add chanterelles and cook for 10 min 1.3 Add chopped leek, salt and cook for another 10 min 2 White sauce: 2.1 preheat olive oil in the skillet, add 3 tbsp flour: mix well 2.2 Pour milk to flour & oil: cook 2-3 min until smooth constantly stirring, add grated cheese and cook for another 2-3 min: sauce is ready! 3 Cannelloni: 3.1 Preheat the oven to 190C 3.2 Fill cannelloni with filling (I used chopsticks for that) 3.3 Transfer filled cannelloni in the baking form and pour the white sauce over them 3.4 Bake cannelloni for 30-35 min at 190C until golden & serve with fresh greens!
It’s no use going back to yesterday, because I was a different person then.
Lewis Carroll
Ingredients (2 servings): – 3 fresh corn cobs – 9 middle (~6cm length) potatoes – 1 tsp salt – 400-500 ml water – bunch of green onions for serving Method: 1 Wash corn cobs and wash & peel potatoes 2 Cut corn kernels off cobs with a knife 3 Cut potatoes in 2-3cm pieces 4 Cook potatoes & corn kernels for 15-20 minutes in salted water 5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate 6 Mash the rest of soup with an immersive blender 7 Serve the soup with chopped green onions and boiled corn kernels!
Ingredients (3-4 portions): – 3 cucumbers (270g) – 1 small red bell pepper (200g) – 1 small yellow bell pepper (120g) – 700ml tomato juice unsalted – 2 garlic cloves (10g) – 100g wholegrain rye bread pulp – 20ml virgin olive oil – 1/2 tsp salt – 100g Feta for serving Method: 1 Wash and chop cucumbers and bell peppers 2 Peel, wash and grate garlic 3 Mash with a blender 2/3 chopped cucumbers and bell peppers+bread pulp+olive oil+tomato juice+grated garlic cloves+salt until smooth 4 Serve the soup with the remaining chopped cucumbers & bell peppers and with crushed Feta cheese 5 Enjoy – it’s a perfect soup for a hot summer day !
One should as a rule respect public opinion in so far as is necessary to avoid starvation and to keep out of prison, but anything that goes beyond this is voluntary submission to an unnecessary tyranny, and is likely to interfere with happiness in all kinds of ways.
Omelette ingredients (2 large servings): – 4 eggs – 1 onion – 500g new potatoes – 30-40g butter for frying – salt and back pepper – fresh chopped chives for serving Red-Bell-Pepper-Tomatoes Sauce (4 servings – also for morning toasts ;)): – 250g cherry tomatoes – 2 red bell peppers – 60g cashew nuts – 50g bread crumbs – 3 garlic cloves – salt and paprika – 1tbsp olive oil Method: 1 Sauce 1.1 Halve cherries tomatoes, cut red bell peppers and put them in the baking form 1.2 Sprinkle the vegetables with olive oil and salt: bake for 10 minutes at 190C 1.3 Combine baked vegetables, peeled garlic cloves, cashew nuts, paprika, bread crumbs: mash in the blender until smooth and put it in the fridge for 30 min 2 Omelette 2.1 Peel 1 onion and slice into pieces 2.2 Melt butter in the skillet and then fry onion until caramelized, set aside 2.3 Wash, peel and boil new potatoes for 10-15 min 2.4 Omelette batter: whisk 4 eggs with salt and pepper, add cut boiled potatoes & caramelised onion 2.5 Melt butter in the skillet and pour the omelette batter into it: fry at medium heat for 8 minutes 2.6 Flip the omelette with the pan and cook for another 2-3 minutes 3 Serve omelette with cold red-bell-pepper-tomato sauce and chopped chives!
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 😉
Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbread before baking – fresh dill 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 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozzarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the center and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee
Love... to cooking ! 