It was a very hot summer day … a juicy savoury sandwich with baked apricots seemed a good approach – although you’ll need the oven … Also I decided to add some bits and bobs depending on the stock in my fridge. I made quite a lot of baked apricots & used them for an open sandwich, but most of the rest ended up w/ Greek yoghurt for breakfast … I had about 500 g…
I’m obsessed w/ lemon cake. (I’m sure you noticed my passion before …)Each time when I come across a recipe for some lemon cake I think about recreating it in my kitchen. So this time I read about a version w/ olive oil & ricotta. The result is fabulous: a soft & fluffy cake, lots of lemon flavor & a freshness from the moist consistence. I stored the cake on my kitchen counter, covered –…
During May in 2016 we cruised Tuscany for almost 3 weeks indulging in the green rolling hills & their vineyards & olive groves, in the cities from the 1400s & 1500s – and of course in Florence! (…not to mention lots of Italian food & wine…) For many years I wanted to visit Tuscany, but it never happened – always another destination seemed more important or the season seemed wrong. To be honest: except for…
This is a very short post. First of all it’s mid of May & we’ve got some sort of a heat wave – it’s about 30° C! Therefore cooking or balking something for long hours isn’t so attractive. Secondly a heat wave cries for easy refreshing dishes – like salads. My better half & I are very fond of leaf salads. We like it not only during summer or heat waves, but throughout the whole…
It’s a simple & easy pasta dish.(To add some flavorful edge also quite a lot of lemon juice & lemon zest found its way into the pasta bowl.) Do we need a recipe? Is it worth a post?Yes, because there are these great soft roasted pine nuts all over the pasta – freshly roasted just minutes before added. There is also freshly grated Parmesan, fluffy & creamy at the same time, delivering a sharp edge…
We are now full in the rhubarb season … & I like to give you a recipe for an easy rhubarb dessert. (I admit that I posted this recipe years ago, but it hasn’t lost any of its deliciousness!) For this dessert rhubarb is transformed into rhubarb compote, which I often prepare in order to have 2-3 tablespoons together w/ banana & yoghurt for breakfast. My rhubarb dessert is simply made w/ sponge, mascarpone cream…
Is a pizza w/o tomatoes really a pizza? I think it is a pizza, because I didn’t intend to create any new type of quiche or tarte flambée. Except of the lack of tomatoes the rest fits in a traditional pizza creation. The tomatoes – if like a tomato sauce or tomato pesto or fresh tomatoes?I simply substituted ricotta for tomatoes. So the basic creaminess of the pizza remained & the ricotta mingled w/ the…
A highlight: I found rhubarb in my trusted food store. The rhubarb season started w/ delicious fine delicate rhubarb stems – all red. (I admit I like this fresh young rhubarb & its brilliant red color!) So I spontaneously bought some rhubarb … & started thinking what to do with it. Of course the very 1st step is to cook the rhubarb & create some sort of rhubarb mess aka compote. After some roaming of…
What to eat? I wasn’t up for any elaborate cooked meal, but longed for some freshness on my table. Well … tomatoes are definitely best in summer, however, tomatoes are available all year round in my trusted food store. So w/ spring in the air let’s try the ultimate summer treat: insalata caprese. (We call it just caprese.) There are red tomatoes, white cheese & green basil leaves. As long as you can organize fresh,…
So: What are oranges in cake? For the orange I worked with: (Of course you may substitute orange juice for orange liqueur, although he flavor will change a little.) … & what is the ultimate partner of orange flavor? It’s dark chocolate. The result was simply good: a fluffy moist cake w/ the combined flavors of orange & chocolate. So let’s get started …
Time for pizza – home-made pizza. Out of the moment I decided on pizza for lunch for the 2 of us relying on whatever I had in my pantry resp. fridge. I hadn’t any pizza pastry coming out of a pizza pastry mix or any prepared pizza out of a chiller cabinet – so I decided to make my own pizza pastry. … & for the filling: So I started … While the pizza pastry…
Since Xmas I have a new toy: a new baking tin. It’s a classic one concerning the size, however, there is no non-stick coating. So I studied the instruction & decided to work exactly as recommended – meaning to use butter generously for the baking tin & finish w/ flour. (To prevent becoming this last step a mess I worked over my sink when adding the flour, shaking the baking tin & turning it upside…
Last year I wasn’t in the jam business. (It’s mainly because the year before, i. e. 2020, I was a real big jam cooker during summer working w/ strawberries, apricots, raspberries, red currants … So I had a lot of jam jars waiting in my pantry to be opened.) When starting in 2022 I realized that there was no more home-made jam – so out of a moment I decided to cook jam. Which jam?…
For my baking I used my baking dish for 6 small Bundt cakes. I preheated my oven to 160° C fan.
It was beginning of autumn when I tried a clafoutis w/ cherries i. e. morello cherries. Of course there weren’t any more morello cherries in the market so I relied on a jar filled w/ already pitted morellos (only slightly sugared!). Morellos are great in a clafoutis, however, I think you may also work w/ plums or blueberries or raspberries … More coming soon – at least in my home. Clafoutis is a quick dessert…