I don’t watch cooking shows very often. They always make me so hungry and a little bit jealous of how perfect and organised it all looks on the screen. Of course I’m aware of the many takes and hours it all requires, but still. Continue reading
I have been thinking about vegan burgers for a while now. I think mostly because lately I’ve seen such beautiful cauliflowers in the shop and was looking for an excuse to buy it. Well, and so I bought it. I also bought some rucola, potatoes and fresh parsley. Continue reading
I like to cook. I think by now I stressed it enough. Sometimes, when I feel especially adventurous I would experiment in the kichen with whatever I have in the fridge. Other times I would reach for some old cookbook or a magazine, where the pictures are just too good and even looking at it would make my stomach grumble. But there is one thing no cookbook or magazine will tell you: Continue reading
A little chaos arrived to my kitchen lately. Something about not being able to get the right ingredients from the shops or something. Well, it does happen sometimes. It resulted in turning the menu a little bit upside down and checking in my cupboards for an alternative. Continue reading
It was cold, dark and late when it started to snow. Nothing spectacular, at first. You wouldn’t know the first flakes from some white dust in the air. We stayed up and watched, hoping the real winter with lots of snow is finally here. It wasn’t until the next day that Munich turned into a white kingdom. Continue reading
I like to experiment in the kitchen. Always have. Mixing the ingredients with only the idea of what may come up. Most of the times it’s something good, with very inviting smell, forcing my stomach to grumble. Sometimes.. Continue reading
You probably know the feeling, when you’re immersed in something to the degree that you forget about the whole world out there. And there is nothing wrong with that. The trouble begins once you get back to reality, and realise that you’re not just hungry – you’re starving! Ordering some food seems to take ages then, and even frozen pizza lasts forever until they are done! Toasts seem like a valid option. But if you want something more, then this is something for you! This ragout can be prepared with either salmon, as I did, or chicken.
Serves 4 and takes ca 15min. You need:
500g pasta (tagliatelle or spaghetti)
2 tbsp lemon juice
5-6 big champignions
1 tbsp butter
150g tomatoes (fresh or from a can)
1 tbsp honey or sugar
150g crème fraîche or cream
salt and pepper
fresh basil to garnish Skin the salmon, wash and cut into ca 3cm big cubes. Sprinkle with lemon juice. In the meantime, boil the water for pasta and prepare it in accordance to the packaging.
Peel the onion and cut into fine stripes. Clean the champignions and quarter.
Melt the butter in a pan, add the salmon cubes and saute for few minutes from all sides. Salt and pepper to taste, then move the salmon to a bowl.
Use the same pan to sear the onion and champignions. Add the tomatoes and cook for ca 4 minutes. Season with salt and pepper and the honey. Let it cook for few minutes, add crème fraîche and the salmon to the sauce and stir.
Garnish the pasta and the salmon ragout with fresh basil leaves and serve.
I don’t bake cakes very often. Somehow I got it in my mind that it’s not really my strength. I think it happened after I tried one yogurth cake which, after endless attempts, was still far from being well baked. Well, we all meet our nemesis one day, right? But contrary to that yogurth cake, there is one that never fails me. It’s this chocolate cake. To be honest I totally forgot about it. Until recently when I was looking for my old notebook, I found a carefully written recipe for this cake my friend has given me. And although I made it quite a few times since then, it neer lost its “mhmm” efect.
Preparation time: 10min bake time: 25min You need:
200g milk chocolate
80g plain flour
2tbsp of sugar for the caramel
Preheat the oven to 200º. In a pan melt the chocolate with butter until soft. Set aside.
Beat the eggs and sugar in a bowl, then add the flour. Stir until smooth. Slowly pour the chocolate to the mix and stir. Pour the mix to a tart form and put in the oven. Bake for 25min.
Put the sugar in a pan and heat it up until it starts to caramelise. Using a spoon pour a little bit of the caramel, making forms you want, over prepared baking sheet or tin foil. Leave it aside to cool. When the caramel is firm scoop it and decorate the cake before serving.
Pasta! Whether fussili, conchiglioni, penne, tagliatelle or spaghetti, I don’t know anyone who wouldn’t like it. I heard once an opinion that it’s an italian fast food, and true to that, it doesn’t take long to cook. It also comes in multiple variations- vegetables, chicken, minced meat or fish, tomato, cream sauce or something else. As something posh or when you don’t want to be bothered with cooking, the possibilities are endless. I think I could just go on and on. Intead I want to present you a little bit different way of how to serve a seemingly inconspicuous pasta dish in a way even Jamie Oliver would be proud of.It serves 2.
250g tagliatelle or spaghetti
300g minced meat
4-5 big champignions (optional)
2 garlic cloves
1tsp cayenne pepper
parmesan or mozzarella
Cook the pasta according to directions on the packaging. In the meantime peel the onion and chop it, peel the mushrooms and cut in cubes. Heat a little bit of oil in a pan, add the onion and fry for a minute. Add the mushrooms, the minced meat and the spices and cook. When the meat is ready add the chopped garlic and let it cook on small heat for a minute. Mix well before pouring in the passata. Cook on small heat for few minutes.
Preheat the oven to 180º. When the pasta is ready, on a baking tray or a tart form, form 4- 6 pasta nests using fork. Make sure the middle is a little bit hollow. Divide the meat between the nests using a tablespoon, then pour the rest of the sauce over. Grate some parmesan and place the tray in the oven for 15min.
When ready, carefully place on a plate, garnish with more parmesan and basilikum and serve.
So, the January came. Happened only few days ago, but I already get the feeling it will pass by pretty fast. Luckily for us it started as painlessly as it gets. Getting back to reality after the break, on the other hand, is something different. But coffee can be a help here.
But whether you’re not ready to let go of the festive spirit or you’re already moved on, I want to present you these little potatoe pancakes. They are quite a thing here in Germany and probably the whole eastern Europe. They can be served with an apple mousse, sugar or with a sauerkraut. My variation however gives this old recipe a new light. Not only because I used sweet potatoes unlike the original recipe based on the normal ones.
Makes about 12 small pancakes. Takes ca 20min.
3-4 sweet potatoes
1 tbsp flour
1 tbsp lemon juice
pinch of salt
200g cream cheese
handful of rucola
Peel the potatoes and grate on a grater with small mesh. Whisk the eggs and add to the potatoes. Mix well and add the flour and lemon juice.
Heat a little bit of oil in a pan and put a spoonful of the potatoe mix. Form a pancake form using a fork and fry about 1min from each side.
Garnish ready pancakes with a spoonful of cream cheese and stripes of salmon or rucola or both. Sprinkle with chive and serve.