just pasta savoury delights
pasta all’amatriciana – my way
What means all’ amatriciana? Wikipedia says it’s simply pasta w/ tomatoes, bacon & pecorino from the Italian town of Amatrice – made w/ spaghetti. My travel companion wrote that it’s one of the distinguished pasta dishes of Roman cuisine … made w/ bucatini. During our Rome adventure I had bucatini all’ amatriciana for dinner: it was delicious!Back home I decided to give it a try in my kitchen … (after consulting my cookbooks …) Starting…
sweet delights
mousse au chocolat – the pure approach
During the last weeks I started – again – with creating Mousse au Chocolat. I think it’s one of the best desserts during cold autumn and even colder winter. There are lots of versions out there in cookbooks, on food blogs … especially concerning flavoring the chocolate mess. My approach is a pure one – almost a pure one – concentrating on chocolate, overwhelming chocolate. So my main ingredients are: It doesn’t take much time…
savoury delights with rice
fried rice w/ everything
Primarily fried rice is recycling leftovers into a light & hearty & fast & easy dish for weeknight dinners. Of course you can start fried rice from the scratch adding selected this & that items trying to get a mix of meat & fish/seafood & vegetables w/ matching spices … In a nutshell: there are many ways to do your “fried rice w/…“ – if starting from the scratch or relying on the leftovers in…
savoury delights sweet delights
thyme & lemon – sweet & savory
Shortbread time: we are approaching sweet & savory shortbread today – both linked by the flavours of lemon & thyme. Twice we’ll get these wonderful crumbly texture of shortbread almost melting in our mouths … once together w/ coffee (or espresso!), once w/ wine or long drinks … The procedure doesn’t change: shortbread is shortbread is shortbread …
travelling
walking the crown of aigues-mortes
Imaging a square with a side length of about 400 m. Inside there are streets and alleyways lined with houses, some places … all in a checkerboard pattern. In Southern France this type of city is called bastide. The square resp. the bastide is bordered by a high wall with impressive defense towers and 10 gates. A village in this area was mentioned for the first time about 100 B. C. It expanded into a…
salads savoury delights
an array of coleslaw
What to do w/ a giant cabbage?(I admit: normally I only buy small heads of cabbage fitting for my better half & me, but then… there were only rather big heads on offer, so I decided to prepare a small variety of coleslaw!)I ended up w/ 4 types of coleslaw! Based on the size of my cabbage I rounded up all the necessary ingredients for: However, let’s start w/ preparing the basic coleslaw…
sweet delights
a new toy for little cakes
There are 6 small Bundt cakes coming out of my new toy – isn’t it great! Have a look at the gleaming new baking tin … Of course I had to test it asap! I stuck to the recipe attached to the packaging concerning the amounts of butter, flour, eggs … only reducing the amount of sugar by about 20%. So don’t let’s waste precious time: let’s take off!
savoury delights
autumn quiche
In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. So what do we need for this special quiche?
travelling
another abbey … also about 900 years old
There’s a long & winding road – at least for the last part of the route – from coast level to L’Abbaye Saint Félix de Montceau resp. the ruins … The abbey was founded in the 11th century and abandoned end of the 18th century when it became state-owned. Only parts have survived until nowadays. The main entrance to the church is in the shade – and well locked. Inside there are some events every…
savoury delights
a short trip with hokkaido
It’s autumn now & it’s pumpkin time. So I started working with my favorite pumpkin – the Hokkaido pumpkin. I like this pumpkin very much because of its size which fits for 2-4 servings, its delicate flavor and the easy way of preparation because you don’t need any peeling – all will get soft at the end. This is a basic recipe – so it’s a very short post. I started with cleaning the pumpkin…
travelling
an abbey … 900 years old
Almost 900 years ago almost in the midst between Béziers and Montpellier the abbey Sainte-Marie de Valmagne was founded and thrived for the next centuries. Of course after 1789 the abbey was desecrated and became a state property. Nevertheless the abbey was preserved and sonn became a famous vineyard. It is a historic landmark attracting lots of tourists as well as oenophiles. A tour of the abbey always will lead to the wine shop ……
sweet delights
autumn apple cake – french approach
We are back in Germany – a cold Germany compared to our weeks in Southern France. After having settled down again in our home I thought about what to cook and to bake – and I decided to do an apple cake. Also because there are beautiful fresh and juicy apples around now – crispy and sour which is fine for an apple cake. (Of course three of these Boskoop beauties were too much for…
savoury delights
mashed fish sandwich
Dieser Beitrag enthält Werbung – advertising. This sandwich is dedicated to process leftovers of fried fish fillet – whatever kind of fish: if cod, if redfish, if hake … I made this sandwich out of the moment when I happened to have some pieces of fried fish fillet in my fridge. My better half was delighted – & so I decided to do it once more for my blog w/ all the photos etc. This…
just pasta
straight tomato cannelloni
Some time ago I made simple cannelloni – simple classic cannelloni w/ meat & tomato sauce & melted cheese on top. I think it isn’t anything fancy with these cannelloni: there are no extraordinary ingredients (e. g. special rare Italian cheese or so), there are no modern add-ons (e. g. any gluten-free pasta or so) … or whatever! So let’s start & share the recipe! I happen to have a wonderful casserole able to house…