Archive for the 'recipes : everyday' Category
| Salmon Tartare KISS |  |
Jan 23rd, 2009 |
I spent my last coins for a small piece of sushi quality salmon and only minutes later started preparing the simplest salmon tartare you could imagine…
| Roasted bell pepper risotto dating chorizo cubes |  |
Dec 23rd, 2008 |
But the best thing about this risotto was the shortcut I learned in the process: Haven’t we all cursed the roasted/grilled bell peppers during the tedious procedure of peeling their charred skin?
| For chilly winters - Semifreddo of burnt almonds |  |
Dec 2nd, 2008 |
When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.
| Back to work - Basler Brunsli |  |
Nov 27th, 2008 |
But I’m not trying to steal the spot light from the real discovery this afternoon, my colleague Maike’s cookies: the Basler Brunsli she had baked using her grandma’s recipe.
| 3-pepper Spaghetti Carbonara - Roscioli inspired |  |
Nov 2nd, 2008 |
What got me intrigued though was the pasta, as many of the pasta dishes on their menu stood out by their exotic seasoning and especially the use of different peppercorns. Which, back home, inspired me to spice up my own Carbonara in a similar way…
| Favorite cake no. 99: with yeast, schmant and lots of cherries |  |
Sep 29th, 2008 |
But then I also do have a very weak spot for easy sheet cakes. Usually prepared for a larger crowd, they were regulars on our table during my childhood. One of the nicest traditions. I do thank my grandma for her unwritten law that there had to be at least one home baked cake each weekend.
| Is it meat, or a mean plant? |  |
Sep 18th, 2008 |
Sometimes colloquial food names can give foreigners a major headache. Fleischpflanzerl. Fleisch- What? The Bavarian term for fried meat balls or patties is definitely one of them.
| Muesli bread - dried fruits' favorite hideaway |  |
Jul 22nd, 2008 |
I streamlined Petra’s recipe a little bit, because the last time I prepared this tasty bread, I was running out of time. Nevertheless it tasted deee-li-cious.
| The-Salad-You-Must-Make |  |
Jun 11th, 2008 |
This nutty goddess of a bulgur salad, mixed with cranberries and a hint of lemon has made my weekend. Well, Friday evening. Saturday afternoon. And even the grey and cloudy Sunday morning became a friendlier one while…
| Semolina love affair |  |
Apr 15th, 2008 |
One of the most satisfying moments in a kitchen has to be the successful attempt to (re)create a dish from scratch, without a recipe & no ingredients given, merely the recollection of what it tasted like when you enjoyed it. A dish for instance that you had at a restaurant or a store-bought something rather.
| Stack 'em! |  |
Apr 5th, 2008 |
When I was a kid, my mum often asked me in the morning what I wanted to have for lunch after school and chances were high that my first or second choice would have always been thin pancakes filled with jam and cinnamon sugar – it was nonnegotiable, from my point of view.
| How to poach an egg - differently |  |
Mar 20th, 2008 |
One small detail in his book struck me the most – he had used an ingenious method to poach an egg. In case your Easter plans warrants a poached egg, why not try this for yourself?
| Tomato soup, variety and such |  |
Feb 29th, 2008 |
A really good tomato soup will always have a front row seat in my virtual “I hope nobody is watching me licking the soup bowl clean” – list. Quite likely, a well done tomato soup will even outrun the most comforting potato soup as well as a bowl …
| Cookie this |  |
Dec 17th, 2007 |
Spotting Mav’s cookie recipe (herself inspired by Camilla), the sloppy piles on my desktop all of sudden became less important… Christmas cookie baking was overdue! Totally overdue. My annual routine…
| Brussels sprouts all over! |  |
Nov 20th, 2007 |
Little miniatures of their larger cabbage brothers, it’s hard to not love these leafy green cuties – but not quite impossible. They were my childhood’s nightmare, an acquired taste coming at costs I wasn’t will to pay.
