Am I an avid pizza baker? Honestly, not really … I like pizza, but there is a brilliant pizzeria not far from our home where you may order pizza by phone, just pop around & grab it. Nevertheless sometimes I’m in the mood for a homemade pizza … When starting w/ homemade pizza there are 2 points to clarify: Concerning the pizza crust it’s generally possible to do a rectangular pizza or a round one…
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…
Imagine a wonderful creamy butternut sauce for pasta … then add some crunchy arugula to the mess! The butternut squash – by roasting in the oven – will transform softly into a pasta sauce accompanied only by some bacon & nutmeg … of course we also need a strong cheese.
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…
… & 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…
In the south – we are now in Northern Spain … & when roaming on my blog I found this recipe which I adapted somewhat for a dinner. (I worked w/ tortellini, Spanish bacon, white onions … & it was fine!) However, let’s start w/ a streamlined version of the original recipe! My very 1st encounter w/ one-pot-pasta: my better half & I got a food & wine basket as a present from friends containing…
Back now from Belgium for about 3 weeks & entangled in preparing the planned move. Did I mention that we lived in our house for about 20 years … a spacious house … enabling us to fill it w/ furniture, framed pictures, memorabilia, books, DVDs … whatever. We plan systematically – starting w/ a list of all our possessions, small & big … deciding what to do. Is it still ok, working, useful? Do we…
Dieser Beitrag enthält Werbung – advertising. Usually I compose my lasagna adding layers of pasta, tomatoes, meat, vegetables, cheese … I put it in the oven & about 30 min later there is a delicious sizzling lasagna waiting to be cut into pieces to end up on a plate. This time I prepared a lasagna that is meant to rest for about some hours – or even better for a day – before served. I…
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. Let’s start w/ the obvious! Today is one of these grey days – last week we had lots of them w/ lots of rain. Now it’s getting really cold. During the coming days it’ll be below zero day & night, however, almost no snow. (This – the lack of snow – may be horrible if you crave for a walk in crisp white snow surrounded by snow filled trees…
Dieser Beitrag enthält Werbung – advertising. Pizza or quiche? I love pizza & I love quiche. So suddenly an idea grow in my mind: Why not combine pizza & quiche? The outcome? In certain way it’s a mess, however, a delicious mess. Soft & juicy. Totally Italian w/ the texture of a quiche. I made 2 approaches which differ mainly in the amount of tomato pulp I spread onto the pizza pastry.…
Dieser Beitrag enthält Werbung – advertising. I got another idea when roaming Giulia Scarpaleggia’s cookbook about Tuscany based on her food blog Jul’s Kitchen. It’s this absolutely delicious & substantial tart you may serve together w/ green salad or any mixed salad as well as cheese platters or a cold meats selection or any roasted meat… When planning a buffet think of such a tart – it’s more interesting than only plain bread… well:…
Dieser Beitrag enthält Werbung – advertising. To disclose the vhm shortcut: v is vegetables, h is herbs & m is meat. We are preparing a classic meat loaf w/ lots of vegetables & lots of fresh Mediterranean herbs: a meat loaf you may enjoy hot, warm or cold as well. I got my inspiration from this cookbook* out of the foodblogger’s universe which combines traditional German cooking w/ Mediterranean flavors… …
Dieser Beitrag enthält Werbung – advertising. What means all’ amatriciana? Wikipedia says it’s simply pasta w/ tomatoes, bacon & pecorino from the Italian town of Amatrice – made w/ spaghetti. My travel companion wrote that it’s one of the distinguished pasta dishes of Roman cuisine… made w/ bucatini. During our Rome adventure I had bucatini all’ amatriciana for dinner: it was delicious! Back home I decided to give it a try in my kitchen……