My favorites for working with pumpkin are still hokkaido and butternut. Especially for a creamy result, like soft mashed potatoes, butternut is the best choice. Above there is a butternut mash with red onions, bacon & goat cheese. Below there is another butternut mash, the sweet & spicy version with Asian flavors & ham & shrimps. Any butternut mash you serve like mashed potatoes together with meat or fish … or other vegetables, however, you…
This is just another apple cake, but it’s a very soft & fluffy & crumbly & juicy apple cake prepared in a loaf tin. The top is crispy when leaving the oven & will stay so for at least 24 h. Afterwards … it gets soft. No worries – the cake is still delicious. What do we need? There are the usual suspects like: In addition there is mascarpone … creamy silky mascarpone. (You may…
What to do w/ a giant cabbage?(I admit: normally I only buy small heads of cabbage fitting for my better half & me, but then… there were only rather big heads on offer, so I decided to prepare a small variety of coleslaw!)I ended up w/ 4 types of coleslaw! Based on the size of my cabbage I rounded up all the necessary ingredients for: However, let’s start w/ preparing the basic coleslaw…
Dieser Beitrag enthält Werbung – advertising. This sandwich is dedicated to process leftovers of fried fish fillet – whatever kind of fish: if cod, if redfish, if hake … I made this sandwich out of the moment when I happened to have some pieces of fried fish fillet in my fridge. My better half was delighted – & so I decided to do it once more for my blog w/ all the photos etc. This…
Another treat for aperitivo: I’m sure you know vitello tonnato from your frequent pilgrimages to your trusted Italian restaurant. Of course you can do it at home … well: I admit I bought the veal at my trusted food store … (You may also start from the scratch w/ preparing the veal by yourself … I skipped this task by buying ready-to-eat veal slices at my trusted food store. Belief me: otherwise it becomes…
Some time ago a cheesecake appeared on the food blog Life is full of Goodies. I noticed the mouth-watering cake at 1st in Instagram … & of course I followed the recipe on the blog. I admit: the cheesecake looked so delicious and irresistible – I had to try it! It looked so sleek & perfect, so simple & absolutely fabulous at the same time. There was no fussing around w/ elaborate decorations or icing or…
This is the destiny of an open sandwich. On one side there is the bread, on the other side there is a crisp lettuce leave – both encapsulating the inner delicacies of baked vegetables, baked eggs, melted pecorino, crisp arugula in a soft yoghurt cream! At the beginning … … there was this open sandwich where the bread & the yoghurt cream & the arugula is barely visible … Just fold 1 or 2 large…
A nice galette, a savory galette is a fast meal & may be eaten hot, warm or cold. I prefer it “warm”. Let’s start w/ the remarks of my better half: too much pastry, more tomatoes would have been better … ok: fine w/ me – next time I’ll roll out the pastry somewhat thinner, add more goat’s cheese & tomatoes.(… of course the original you read about here & now was fine & nothing…
Here we go again. Another sandwich post. Today we create a classic sandwich w/ baked vegetables! Today there is no additional frying or so required – we rely on fresh bread & add-ons at room temperature. In my fridge some leftovers of baked vegetables chilled – so now they will end up in the sandwich. I worked with baked fennel, but you may also rely on any other baked delicacy like pepper or courgette or…
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 …
Today there is another approach for a really refreshing mozzarella dip perfect for fresh baguette accompanied by crisp white wine. I found this recipe years ago at Jamie Oliver; during one of his TV shows he simply chopped & mixed everything. You know his casual style of cooking … which I really like! The result doesn’t look so spectacular, but it tastes like freshness, lightness, melting in your mouth!
When we started our trip to Southern France, end of 2022, we made a stop-over in Montpellier. If you like details: we arrived in the afternoon of 30th of December, stayed in Montpellier for New Year’s Eve and restarted to Carcassone on 1st of January. I remember that it was rather cold and rainy … except of New Year’s Day when suddenly the sun appeared on a blue sky. We then enjoyed a lazy coffee…
My standard information nowadays … We are still in Southern France resp. Northern Spain … It is hot, really hot … & for dinner it’s most of the days a cold affair: fresh bread, ham, cheese … & some dip (or more than a single dip!). So I remembered my aubergine dip … In the past: Aubergines (aka eggplant) & I – we did never become close friends. I’m fond of beautiful aubergines, but coming…
My last post was a resumé about our stay in Athens – for about 5 weeks – in 2017. It was then when found the ultimate recipe for tzatziki. Tzatziki was always one of my favored dips, but then for a start based on my experiences during our stay when I was able to do a deep dive into different versions of tzatziki and as well recreate it at our home in Athens. So now…
Avocados are very popular w/ us. I think we are no exception. Especially since we are in Southern France we like to create some avocado mess & indulge w/ fresh baguette for our dinner. Afterwards we may have some cheese … for the finish. As I already told you there is only a tiny kitchen in our home so preparing excessive meals for lunch or dinner, requiring cooking & frying & preparing a sauce &…