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. Let’s start w/ quiche pastry (I opted for a ready-to-use quiche pastry from my trusted food store) … and … Chopping the onions & the bacon, adding some pepper & thyme leaves: all is freed…
I decided to create a vegetable curry – so I went shopping & I came back w/ vegetables. Generally I’m no friend of leftovers concerning bare ingredients – I always try to use everything I buy especially when buying for a special dish. (Leftovers like to clutter up your fridge and/or your pantry … & also I don’t like to waste any food.) In this case I had no choice than buying a lot more…
Dieser Beitrag enthält Werbung – advertising. The heat wave: it’s merciless, intensifying, suffocating … After almost 2 weeks of heat I wasn’t in the mood for cooking or baking. Most of the time we has some light, fresh salad w/ fresh baguette, cold cuts, cheeses … (… and after some time for relaxing & enjoying fine weather – the heat wave was back!) When coming across delicious red currants I suddenly had an inspiration: what…
Some weeks ago I tried to work for the 1st time with conchiglioni, these giant shells to be filled with … whatever. So I still had quite a lot of this pasta in my pantry. Last time I created a filling with minced meat – totally classic approach – baked in the oven. Now I opted for a filling of vegetables – resulting in a lighter dish than back then. I had in mind to…
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 light 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 lemons in…
Another recipe I found in Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no longer available…) 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…
The Amalfi lemon… I never met any lemon as juicy, as soft, with delicate acidity… and so much flavor in the zest. Only one single 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…
Once again: as I mentioned before… I’ve got a very special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no loner available in this print!) 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…
As I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no longer in print in this version!) 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…
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 – no longer available as print!) 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…
This is the end … A savoy mess starts big – w/ a 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…