I admit I prepare the roast potatoes in a simple way … & I start always w/ 1 kg because this fits nicely on a baking tray. Some olive oil, some dried rosemary, some salt & pepper – ready for the oven. The beginnings of this dish – some years ago … It’s unpleasant outdoors: rainy, cold – although no longer freezing cold … So let’s grab some small potatoes & prepare delicious roast potatoes…
What to do w/ leftovers? For a dinner event during weekend I prepared lots of oven-baked vegetables. It was delicious accompanied by some chicken filled w/ lemons & rosemary, a generous mix of fresh basil leaves & pressed garlic under the skin for especially flavoring the chicken breasts. (Maybe you think that the vegetables accompanied the chicken …) We all enjoyed the dinner …, however, some of the oven-baked vegetables remained on their plate afterwards…
The Italians invented aperitivo. When staying in Milan as well as in Rome some years ago we were happy about aperitivo. It starts in late afternoon & let you have some wine or Spritz or cocktails together w/ a selection of savory bits & bites usually presented as a buffet. Until early evening you may indulge in drinks & food … You get prosciutto, salame, green & black olives, marinated vegetables, small tramezzini, pizza bits, salads ……
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/…
All’ ammiraglio … Let this melt on your tongue! We are dealing w/ a very simple & very easy spaghetti dish – quick & dirty! … it looks so innocent! Be careful: it’s really hot & burns like hell inside you, wakes you up, heats you up … & leaves you feeling full & happy w/ the world – even if it’s hot still in the evening! I found this recipe years ago in one…
Suppose you need a batch of vegetables for a roast or a BBQ or whatever. How to prepare it w/o too much trouble aka effortless? You simply start w/ a casserole packed w/ vegetables like in the photo above. About 30 min later after a oven session … you get a casserole w/ a delicious mix of soft vegetables. How to achieve this? (I think you’ve noticed that I make it short today … It’s…
My very 1st encounter w/ one-pot-pasta: my better half & I got a food & wine basket as a present from friends containing among others a package w/ Italian pasta, dried porcini, dried Mediterranean herbs & finely grated parmesan. The instruction said: Put 1000 ml water and 5 tbsp olive oil in a pot or pan, add all ingredients except the parmesan, bring it to a boil and let it cook for about 10 min.…
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…
In the past: Aubergines (aka eggplant) & I – we did never become close friends. I’m fond of beautiful aubergines, but coming to preparing them I vividly remember some bitter, salty tastes, some rather undone oily vegetable … So I always tried to forgo aubergines. I was working hard on Pasta alla Norma,(and I am still!), however, until now there wasn’t any outstanding success. (Especially my better half wasn’t convinced of the test series …)…
We won’t need so many ingredients: … and pasta – big rigatoni!
So we start w/ a bunch of beautiful fresh green beans … (no changes so far!) The main point I adjusted the salad was not creating my very own tuna cream, but relying to a cup of rilette de thon which I smoothened w/ some liquid cream. It worked well!
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…
Fortunately there is always pasta & vegetables & some additional delicacies to prepare quick & dirty pasta dishes – like pasta w/ broccoli. What do we need?
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…