When temperatures suddenly skyrock up to 30° C (or even more!) we’ll need ice cream … to survive. I think about a simple, fresh & refreshing ice cream, a no-churn type – easy to create … also because I don’t have an ice cream maker. The result is a refreshing lemon ice cream – my better half always is delighted about. What do we need? How much lemon flavor do we need?I had 3 organic…
Another recipe I found in Vincenzo Buonassisi’s pasta cookbook (published in the 70s) is the fusion of pasta with lots of peppers, also a very simple recipe for which the cookbook is known. I imagined the process and had the idea of a one-pot-pasta process. (Buonassisi didn’t think of any one-pot-pasta dishes in his cookbook – I think it’s a modern way to cook pasta.) So I made some changes to adapt the recipe. Especially…
The Amalfi lemon… I never met any lemon as juicy, as soft, with delicate acidity… and so much flavor in the zest. Only one Amalfi lemon will suffice for a cake – trust me. … and I decided to combine this extraordinary lemon flavor with fresh blueberries. I started with a long rectangular tarte baking tin with loose bottom which I oiled carefully. Later in the oven I put a sheet of baking parchment under…
Once again: as I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood … I found a recipe for a simple pasta omelette … thought about … and decided to…
As I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to the essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood … When roaming the book … I got intrigued by a simple approach to spaghetti with tomato sauce…
It’s time for another simple home-made cake. I started with my square baking tin, to be filled with dough – I wanted a fluffy, juicy cake to be cut into square pieces to accompany my espresso sessions. Nothing too fancy and too tricky to prepare… In my fridge I found an organic orange… I thought about brushing orange syrup all over the cake when leaving the oven to enhance the juiciness… so it became an…
In my assembly of cookbooks there is a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to the essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood … (As a rule the recipes start with 500 g pasta as the basis!) Browsing the cookbook I…
This is the end … A savoy mess starts big – w/ this big big savoy cabbage – & finally becomes a soft, juicy mess of savoy, cream, meat balls, bacon & onions … In Germany we call this mess just „Durcheinander“ – (hotchpotch). The basis may be a savoy cabbage, however, it may also be a white cabbage or Brussels sprouts or … whatever vegetables are available – typically during autumn & winter. You…
… and now another soft cake with fruit … I started with the well-tried chocolate cake – and added morellos. The mix of chocolate flavor & morellos is just great. Enjoy!
Last March my better half & I went to Majorca for the whole month. We enjoyed an easy stay enjoying daily life, occasional trips across the island … and we also liked to visit beaches. To be honest it was rather cold and rainy sometimes, we didn’t walk or even dash into the water even if there was some blue sky … In general the beaches were empty – almost no people, nearly no tourists,…
I’ve seen conchiglioni bakes every now and then … Conchiglioni are a type of pasta you won’t stumble about in any supermarket, but then I found a packet of these “big” pasta shells. So I pondered how to start … a pasta bake. I decided to start simply with a Bolognese style filling, lots of sauce and on top lots of cheese. To be honest cooking the conchiglioni was easy, filling the soft shells (only…
Another change: I started with the basic fluffy & moist batter for another square cake. Instead of apples or morello cherries I worked with pears. The pears were on top & a 2nd layer of slices was inside covered with batter. Pears are fine with chocolate – so I added some cocoa to the batter. Well, it worked fine … I got a delicious chocolate flavor – and the pears were soft, but didn’t melt…
I read about Boeuf Bourguignon in Julia Child’s cooking bible & started thinking how to do it – a modest version of course. Instead of a dutch oven I decided to do it in my slow cooker meaning that I prepare the ingredients, put everything in my slow cooker & start the high temp program. Afterwards the slow cooker will sit in a corner on my kitchen counter daydreaming … no need for any stirring…
I’ve changed some ingredients, but the result … I started with a very soft apple cake: now there are morellos replacing the apples. Also the cream was substituted in order to create a lemon flavor. There was an unexpected result: the morellos sank to the bottom because of the soft cake batter … So I created a cake with a solid layer of fruit on the bottom slightly covered by batter. … and I turned…
Out of a moment I had the idea for a simple dessert – a lemon tiramisu. Well, behind was a bottle of Limoncello (almost empty) and a glass of lemon curd (also only half-full). So I grabbed a small container, a package of sponge fingers and started mixing some Greek yoghurt with Limoncello and lemon curd. The mess was in the fridge for about 2 h – and it was fine. The sponge fingers will…