Hungry? Crispy toast … a creamy spinach-cheese-bacon mess … a baked egg still soft … Sometimes when it’s only me & myself for lunch I like to prepare some simple toast: easy to assemble, fast to prepare, but appeasing my appetite w/o working like a stone in my stomach afterwards. (Furthermore these toasts are also welcome for my better half & me during weekend breakfasts … in varying designs.) All starts always w/ a nice…
It’s time for another quiche. Some time ago I bought Meike Peters’ 365 The Cookbook. From the idea it’s covering a whole year w/ recipes – day by day. I’m pretty sure it was a huge challenge, but in the end this comprehensive book dedicated for home cooking emerged. I’m always a little vague concerning my approaches for the pastry shell of any quiche or tart. In general you can work w/ different pastry shells…
Another lemon cake: today we’ll get a moist lemon cake loaded w/ lemon flavour (aka zest & juice!) & topped w/ a creamy lemon sugar icing. Seems simple & plain, but it’s far more than a small pound cake … … latest exit point now: anybody who doesn’t like lemons may stop to read on!
I came across this simple treat years ago when watching Jamie Oliver in one of his early TV shows: Panettone in a bread & butter pudding provides a flavorful basis loaded with raisins & candied lemons & candied oranges – so you only need to add eggs & milk & … I started w/ a medium size panettone of about 500 g bought in my trusted food store. At first I thought about using the whole…
A rough remoulade?It’s a self-made, handmade, home-made remoulade: everything is mixed w/ a spoon or an egg whip, chopped w/ my own hands … so it’s a little far away from any store-bought remoulade which tends to be more smooth … Despite all this handiwork it’s a fast remoulade, a simple approach which may present your very own idea of remoulade flavour. So let’s get started …
What is this all about? At the moment we are in Northern Spain near Barcelona … so the classic Spanish tortilla is part of the menus. I always liked tortilla since I made the 1st acquaintance of it in a holiday trip on Formentera – decades ago! So I unearthed my post on tortilla … which introduces also a tortilla w/ pasta! Let’s resume … I made a tortilla – straightforward (see photo on top).…
Every now & then I stumble across a recipe about a spaghetti tart or bake or … What I mean is a dish – served warm as well as cold – where cooked spaghetti are mixed with meat or vegetables or cheese or whatever & become covered by a mix of cream & eggs ready for a session in the oven. The result is some sort of quiche/tart/frittata … which may be cut into slices…
Is there any surprise in a potato salad? Yes: you may add Mediterranean herbs for a delicious summer & holiday flavour … Some years ago I made this potato salad rather spontaneously because suddenly all the rainy weather in Germany cleared up & sun came back w/ fine temperatures fit for some last BBQ events in the garden. … & a real bit potato salad is always one of the best companions around (together w/…
We are still in Southern France in the region of Carcassonne … Saissac means – first of all – Le Château de Saissac resp. the medieval fortifications i. e. the ruins of it. (You may walk the site – unfortunately we went on a weekday when it was closed. So we’ll come back soon.) The ruins are surrounded by a village as ancient as the site – and furthermore there are some sorts of more…
We are in Southern France, living for 4 months in a small house in Carcassonne. As I told you already: the kitchen is small & the kitchen equipment is limited. So cooking is somewhat of a challenge … However, what fits is Shakshuka. … & you may prepare it for breakfast as well as for dinner! (We almost never have lunch here, but of course it’s also a delicious simple lunch!) Some years ago I…
I wrote about this tomato tart some years ago … & in the meantime I made a lot of tarts similar to this very 1st approach. So now I like to re-write the recipe based on my experiences so far. Additionally … at the moment I like quick & dirty (aka easy!) dishes for my life in Southern France. One of my experiences is – at the moment – that a small kitchen w/ a…
As always during the last weeks I’m in a hurry because of the endless preparations for our planned move. Nevertheless I need to empty my pantry … so baking some sweet delight is always on my agenda. When checking my pantry I found a bottle of limoncello – this very nice Italian lemon liqueur. The bottle was almost empty, but … soon I had the idea of some muffins w/ limoncello. A quick affair. No…
As I already announced – we’re planning to move. The present state of preparation involves a lot of discussing, clearing up, clearing out … So we are busy. Busy often means that cooking & baking get a raw deal. Some days ago I realized that it was about lunch time w/o having prepared anything … What about sandwiches? However, when peering into my fridge some leftover cooked potatoes caught my eye. So I thought: what…
Summer is in its way … autumn will come. The sweetness of summer fruit may be preserved & create desserts for some months. It may be combined w/ fluffy muffins, plain vanilla muffins w/ intense orange flavour. That’s just what I tried to create. There is some red fruit compote – in Germany it’s called Rote Grütze. Some compote will end up on a bowl & a muffins will dive into this red deliciousness. Let’s…
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 –…