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…
A crispy piece of lasagna: it’s comfort food from the best! If you like your lasagna less crispy just take it our of the oven some minutes earlier … The mozzarella will be really chewy, however, all is fine under the mozzarella i. e. inside the lasagna! Although we need quite a lot of ingredients it’s a surprisingly easy & fast pasta dish. Let’s start w/ the vegetables … 1st step: preheat the oven to…
The 1st step … The Businesswoman’s Kitchen has got a new look! It took me some weeks thinking about a new look, designing some new look, looking for a solution – i. e. a new theme – and finally plunging into the cold water by applying it. Of course I’m not finished with anything … there remains a lot of fine tuning – even maybe some major adjustments. So be surprised what happens during the…
This is a chocolate cake. A simple chocolate loaf.(It’s a chocolate cake w/ chopped pistachios which are optional.) Is this a healthy cake? Maybe you’ve already made an educated guess … This isn’t a brand-new post – I published it about 4 years ago. Then I’d like to present a recipe for chocolate cake & some insights – my very own! – about healthy food in general & especially about posts featuring the It-word healthy.…
Once I noticed some mouth-watering photos of aubergine involtini i. e. you cut an aubergine lengthwise into thin slices, roast them in the oven, fill some ricotta or whatever inside & roll them up. Then the involtini are placed in a casserole w/ some tomato sauce on the bottom & grated cheese on top & baked. I decided to give it a try. Pondering how to proceed I stumbled across some details. How to manage…
This winter we had an especially grey & dull time (my private experience). The sky was so grey (most of the time), the days were grey & filled w/ rain (too often), it was cold & humid about 5° C (… & sometimes below zero) – and we had some snow (for about 3 days!). I felt winter blues … In addition … after living in the Mediterranean area for most of 2023 I missed…
It was on a birthday party night when I tried hummus for the very 1st time … everybody seemed enthralled by hummus, the new star of dip paradise. Well, hmmm … I wasn’t fond of hummus at all. It was tasteless & mealy. Okay: it was many years ago … the hummus era had just started. I always give any innovations in food universe a 2nd go – or even a 3rd go, or a…
It’s mid of November: all over the internet food blogs indulge in Xmas cookies, Xmas cakes, Xmas whatever – Xmas dinner suggestions didn’t surface until now. I’m not so ready for this Xmas business at the moment … I think some fresh & easy to prepare weeknight dinner is also appropriate. I also didn’t start any Xmas baking so far. I’m not in Xmas mood so early in November – although everywhere in food stores…
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…
… & my series of pasta dishes continues while we are still in Northern Spain! I learnt from Juls’ Kitchen that „pasta w/ meatballs“ originally isn’t Italian, but an American invention (same as for Alfredo, chicken parmigiano …), however, there’s also some pasta recipe from Jul’s granny creating very tiny meatballs. Inspired by this post I started my own version of pasta w/ meatballs. I managed to create some creamy pasta w/ lots of pesto…
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).…
We are still in Northern Spain … & there is a great offer of courgettes! So I remembered my post for courgettes in soffrito – no sooner said than done … (Although it’s an Italian recipe it’ll work fine in Spain.) Some time ago … my better half & I planned to do a roasted chicken … & I meditated on what to cook as a partner to the meat. Both of us opted for…
Another day – another approach to one-pot-pasta! Today we are dealing w/ pasta in a thickened mix of fish, tomatoes & onions flavoured w/ thyme. Even now in Northern Spain a one-pot-pasta dish is one of my favorites – because it’s so easy & there are only few ingredients … no issues w/ availability of more extraordinary input into my pan. In my oldest Italian pasta cookbook (Vincenzo Buonassisi’s Nudel & Nudel – have a…