Primarily fried rice is recycling leftovers into a light & hearty & fast & easy dish for weeknight dinners. Of course you can start fried rice from the scratch adding selected this & that items trying to get a mix of meat & fish/seafood & vegetables w/ matching spices … In a nutshell: there are many ways to do your “fried rice w/…“ – if starting from the scratch or relying on the leftovers in…
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…
I remember my very 1st true carrot cake: it was during a USA holiday trip many years ago somewhere in Northern California in a small diner – rather late in the evening – when it turned out that only carrot cake was left for dessert. It wasn’t a simple cake it was a 3-layer structure w/ lots of frosting & minced walnuts … it was just delicious! To set the record straight from the beginning:This…
The Fast & The Furious … Delicious – Asian style soups! I created Asian flavored stock (see post) & realized some Asian soup based on my home-made version of Asian flavored stock: you see – all is getting very Asian & very fast. You remember that I always get a lot of stock – Asian flavored or not – so that I decided to blog about 2 more approaches to fast Asian soups. We are dealing…
As before I happened to lay hands on beef for making soup (once more!) – so I decided (once more!) to use this beef for a basic stock, however, this time w/ lots of Asian flavors. What to do w/ such a stock?I used it for an Asian soup … you know: one of these bowls filled w/ vegetables, noodles & some delicacies. (My next post will show 2 more Asian soups!). Let’s start w/…
Let’s proceed to the next basic cooking event: a beef broth & some ideas on simple consommé … or light soups … just a bowl filled w/ hot broth & some vegetables you’d like for a weeknight snack! Why do I keep myself busy w/ producing a beef broth? In general I’d rely on my trusted food store where there are different ready-to-use stocks (available as beef, chicken, duck, lamb, vegetable …) … I’d grab…
All started w/ a pumpkin, a superb Hokkaido. (As you might know by now Hokkaido is my favorite pumpkin – next comes butternut.) In my trusted food store I got a Hokkaido of 1600 g which resulted in 1350 g after trimming & scraping out the seeds & the soft mess. What to do w/ such a lot of pumpkin? For a start I decided to bake the Hokkaido in my oven – only w/ some…
I had a fine butternut sitting on my kitchen desk for some days & decided to try an approach for a soup w/ lots of vegetables. I had some carrots, some frozen peas & some spring onions. What else? There was some bacon in my fridge & I thought it might be a fine add-on concerning the flavour. … & of course I had some of this dark green, intensive pumpkin seed oil for the…
Another one pot pasta approach: this time we don’t use any Mediterranean herbs, but seafood flavours & cream for an absolutely creamy finish. Imagine you are coming home after a stressful day in the office or in your shop … This heavenly pasta dish will take you less than half an hour!
We are back in Germany! It’s October now & suddenly it’s rainy, cold, stormy – sometimes the sun reappears resulting in some warming feeling … but then suddenly the temperature drops again … & raindrops keep falling on your head. That’s exactly the time for a hot soup keeping you warm & comfortable! I remembered my very first approaches to create creamy pumpkin soup … so here’s the recipe for 4 small bowls of soft…
We are still in Southern France – and sometimes I reinvent a recipe from my blog. This time … Do you imagine that in Southern France there are lots of types of frying sausages? Honestly, I was surprised at the variety. There are thin sausages, thick sausages, short & longer than a meter … also gentle seasoned as well as really hot – and all spicy variations in between. So we often bought some sausages…
Dieser Beitrag enthält Werbung – advertising. Sometimes I’m old-fashioned. I’ve got a notebook – a notebook w/ pages made of paper, a cardboard cover … where I gather recipes, most of them are ripped out pages from any magazines fixed w/ sticky tape. Honestly, most of them rest there until my notebook is exhausted & I decide to straighten up (i. e. next step is trash). Well – in our digital world my last notebook…
Dieser Beitrag enthält Werbung – advertising. Naked cakes are in. Why? Quite easy: you only need to create some layers of cake & a delicious filling. Just distribute the filling over the cake layer, take the next cake layer & repeat. You don’t need to care for a final icing all around the cake or even elaborate decorations by using a piping bag – which is mostly the crucial point (at least in my view!).…
Dieser Beitrag enthält Werbung – Advertising. Some time ago on her blog eat in my kitchen Meike Peters (I wrote about her books) presented a perfect recipe for parmigiana di melanzane. I decided to try it & announced likewise alongside. My better half, not a real aubergine lover, thought about it & asked if we might add some pasta … So I grabbed not only aubergines, tomato sauce & cheese, but also some lasagne sheets…
Dieser Beitrag enthält Werbung – adverstising. Hello … I’m back from an almost 5-weeks-break resp. time-out resp. downtime or whatever-you-may-call-it. Mid of December I decided spontaneously to have a long break over the years to relax, to think about my blogging, to plan the next year … & of course manage Xmas stress. (It didn’t matter that we are living in Corona times – Xmas & family challenges didn’t slow down. Only New Year’s Eve…