Fried potatoes, or Bratkartoffeln is one of the classics of the german cuisine. When visiting Bavaria, chances are you’ll have it on your plate sooner or later. I guess my luck then because it’s one of my favourite dishes, even though I haven’t cooked it in a while. Continue reading
It’s been a while since my last post. Longer than I wanted, but the last week was pretty rough on us. We had three different medical conditions in the house and it got even more hectic towards the end of the week. Due to the sleepless nights and pains we even forgot the pancake day! So when the weekend came, we wanted to take it easy. Continue reading
We didn’t do anything fancy culinary wise for a while. Either we ate something at work and skipped the cooking for the evening, or we just went out. But at some point your wallet just doesn’t share your enthusiasm. Continue reading
My last post is over a week overdue and I feel awful. A fine foodbloger I am. Coming home from work much later doesn’t really leave much time, or energy, to try something new. Especially when you realise you still have to do the shopping. But that is a part of being an adult, right? We press the butt cheeks together and deal with it. Continue reading
January is over. Well, it’s nothing. Except for some it’s the end of their resolutions. And how about yours? My happiness jar is consequently getting fuller and other promises I made to myself are also, laboriously, kept. And yet I found one more resolution to keep. 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 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
Merry Christmas! Since yesterday in my kitchen reigns good known chaos again. The smells intersperse with each other, the sweet smell of the chocolate and gingerbreads and onions, mulled wine, fresh parsley and other spices. The sounds of Tchaikovsky’s Nutcracker coming from the living room round the christmassy atmosphere in my house. It’s time to wrap the presents, but before I disappear under the wraping papers and ribbons, I wanted to post this recipe yet. It’s a little variation of a mushroom soup I usually make, but tastes very good! It can easily serve as one of the dishes on your christmas table. It definitely will on mine.To serve four you need:
handful of dry mushrooms
3 tbsp vegetable oil
1 tbsp butter
1 small parsley
3 grains of allspice
2 bay leaves
1tbsp of parsley
salt and pepper
Put the mushroom in a bowl, pour the water and let it soak for few hours. Drain off the mushrooms, but save the water in which they were soaking, move to a pan. Heat it up, let the water evaporate, add 1 tbsp of oil and chopped onion and cook together for few minutes. Add the butter and salt and continue cooking until the mushrooms are soft. Move from the stove.
In another pot heat up 2 tbsp of oil, add the cut vegetables. Fry for few minutes, then pour 1L of boiling water. Bring to boil, add potatoes, cut in small cubes, and the spices and cook over medium heat until the vegetables are soft. In the middle of the cook time pour the water in which the mushroom soaked along with the mushrooms. Salt and pepper to taste. Pour onto a plate and add 1tbsp of cream.If you expect more than four guests, simply double the ingredients.
I’m probably late again. Can’t really say why, but the first Advent caught me without the tree or any christmas decorations whatsoever. I have a feeling I’m the only one not talking about christmas yet. To my defence I can say I’ve been to the christmas market. Actually 4, but since in Munich every city district has its own christmas market, you will stumble upon a few, whether you want it or not. But more about later!
My next recipe isn’t very christmassy either, but it’s good for any occasion and any season. It’s also a very practical idea when you don’t really know what to do with that old paprika :)
To serve 4 you need:
2 paprikas (red or red and yellow)
400g grated cheese
chive and parsley to garnish
Preheat the oven to 180º. Wash the broccoli, cut in florets and boil for few minutes.
Cut the onion, paprika and champignions. Oil a heat resistant dish and fill with the broccoli, so the florets are tight placed at the bottom. Sprinkle with cheese. Place the paprika on top and sprinkle the cheese again. Place the onion on top, cover with cheese, then distribute the champignions. Cover with cheese, put the lid on, and bake for 30min. Sprinkle with fresh herbs before serving.
I know, I know, Halloween is admittedly behind. It’s over a week now, but if you still have some pumpkin flesh or purre left from the carving, and don’t really know what to do with it, then this recipie is perfect for you! Well, if you don’t, but you want to try something else than pumpkin soup, I’m sure there are still places where you can get it. This pudding is perfect as a little snack. Or as a little desert to surprise your guests.
250g Hokkaido pumpkin
2 egg yolks
3 tbsp vanilla sugar
1 pinch of cinnamon
Tsp of grated lemon skin
water, oil and ramekins.
Clean the pumpkin, remove the seeds and cut into small cubes. Place in a pot and stew for 20 minutes. In the meantime, preheat the oven to 180 degrees.
Put 80g sugar in a small pot and caramelize it until golden brown. Once it’s done, pour it into previously oiled ramekin.
Mix the rest of the sugar, 40g, with the egg yolks and the egg and whisk it. Mix cream, milk and the vanilla sugar in a pot and bring to boil and pour to the egg and sugar mixture, stirring as you do it.
Press the mixture through a sieve, to make sure you don’t have any lumps in it, and then mix it with the pumpkin purre. Mix well and add grated lemon skin and a pinch of cinnamon. Pour the mixture into the forms.
Put the forms on a casserole form or a baking tray (with the edges a little bit higher) and fill half the casserole form with boiling water. Put the whole in the oven and bake for 30min.