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…
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…
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…
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…
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…
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…
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 like vegetables roasted on a baking tray in my oven with just some herbs and olive oil. However, when I realized that there wasn’t enough stuff in my fridge for a standard oven session I decided to throw together all the rests in a casserole and to add some canned Italian tomatoes as well as some meatballs. The mix went into the oven and … a delicious dinner dish was ready rather soon. A…
During the last weeks … months I was working on pizza. I love pizza. Either I eat pizza at my favorite Italian restaurant or I order pizza & pick it up from the restaurant. Or I make my own pizza at home. (I admit that there is another option: buying frozen pizza, but honestly – no frozen pizza can keep up w/ pizza from restaurant … & definitely not with a home-made pizza. I remember…
Let’s start w/ the obvious! Today is one of these grey days – last week we had lots of them w/ lots of rain. Now it’s getting really cold. During the coming days it’ll be below zero day & night, however, almost no snow. (This – the lack of snow – may be horrible if you crave for a walk in crisp white snow surrounded by snow filled trees under a clear blue sky –…
I prepared all the ingredients for a shepherd’s pie, filled 3 containers up to the rim, baked the mess & put it all in my freezer. So for the next weeks I can rely on something in my freezer giving us a nice dinner – in which all we have to do is defrosting & reheating. I used 3 containers made of glass w/ a tight fitting lid. The containers are about 15 × 15 cm…
This morning I was shopping. Food shopping. So this morning I checked the fridge & the pantry, made some mental notes & started for my trusted food store. In my mind I pondered about what to do for lunch … For little lunches at home we prefer something fast to prepare, light & delicious. We often decide on vegetables pimped w/ cheese or whatever meat is in our fridge. (Or pasta!!!) In my trusted food…
It’s summer time. All people think about BBQ dreaming of perfect sausages & steaks – or whatever. Also substantial or less substantials salads are in vogue. Nobody thinks about a roast … in a kitchen … needing long hours … However, I bought a beef package (100% organic) processed from happy cows somewhere in Bavaria weeks ago. All portions went straight in our freezer. Amongst others there were beef roulades which hang around since then.…