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 …
I made a tortilla – straightforward (see photo on top). Then I decided to substitute pasta for potatoes. And I ended up w/ a 2nd tortilla (see photo below). Meaning: if you like a side dish like a tortilla you may work the same process, but either have potatoes or pasta as a filler. … & I didn’t perform any show by throwing the tortilla in the air etc. – all is quick & dirty,…
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/…
Some years ago I posted a Shakshuka recipe – I think it’s time & appropriate to renew the post & add some simplifications fitting into our present-day life. Back then I stated: Shakshuka is everywhere!Then Shakshuka was some sort of It-meal because it seemed that any food blogger had just stumbled across Shakshuka. Then I created some Shakshuka from the scratch – today I live w/ some simplifications. Both versions will be found in this…
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. A tomato tart – resp. any savory tart – isn’t finger food although it’s perfect for nibbling. It may pass for a complete meal although merely a simple one. A tart is ready to be eaten…
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 sooner said than done … I assembled some ingredients on my kitchen counter: … & here we go!
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 about a quick leftover potato salad?No sooner said than done. I had about 400 g of potatoes, maybe almost 500 g. Somewhat too much for 2 people, I thought, but actually you’ll never have too much potato salad in…
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 –…
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…
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…
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 …
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…
For my baking I used my baking dish for 6 small Bundt cakes. I preheated my oven to 160° C fan.