I saw barbecued bean burgers often in the last days. First I read a recipe in the organic magazine Schrot und Korn and the picture looked so delicious. Next Erin of Naturally Ella posted a recipe for Blackbean Burger. And now I had problem I could not decided which recipe I like most. Both had small details I like more in one recipe then in the other and the other way round. So I did what I always do in situations like this: I use both recipe as inspiration and create my own recipe.

The weather was bad last Saturday so we did no barbeque but bake the patties in a pan. That worked fine, too.  I freeze the leftover patties so we can barbecue spontaneously when the weather is fine again. mehr…

The oven was broken this week (he is repaired now, but I will tell about this later) but luckily we own the small pizza oven Alfredo and could bake our Dinnete!

Dinnete is the swabian variation of Tarte Flambee. It is a flatbread topped with sour cream and onions, potatoes, bacon or cheese. We decided to try a combination of thin potato slices, onions and cheese.

My boyfriend look a little bit unhappy when I told that I would like to top the Dinnete with potato slices, but the taste of the baked Dinnete won him over.

This is a recipe we will bake again!

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… or the pizza dough who wanted to be a bread.

I just planed to bake a simple pizza. But after JT’s delicious rustic bread I though that I should try another pizza dough variation with Sourdough and Poolish. And after kneading I could already feel how good the result would be. The gluten structure was very nice and the dough rose very good. After folding the dough the first time I knew this dough has to become a bread.

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Wild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.

And I like wild garlic very much, so I was very happy when I found some in our Greenbag last week. Instantly I began to plan what to cook with it.

We had no homemade ravioli for a long time, so we decided that we would like to have some wild garlic ravioli. But when I check our fridge I realize that we had only two eggs left and that was the amount I needed for the dough. So I needed a filling without egg. Looking around in the kitchen I saw some bread that was going to become stale on the counter. Some months ago I bookmarked a recipe for ravioli with a bread filling on Mestolo (and I have not cooked it untill now). I take the inspiration for the filling there and mix a filling containing bread, wild garlic and a little bit cream. I soak the bread before in hot water to soften it.

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A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.

I have to admit that it was the mustard that make me curious about this recipe at Smitten Kitchen. Mustard in a Tarte? That sounds good! And it tastes good!

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Wenn I saw these beautiful Potatoes at Tastespotting I fell in love on the first sight. She was so beautiful with her slices fanned out. So I checked the recipe and realized that this elegant Potato is easy to prepare, too! I decided to use the recipe on Good Mood Food, which was the simplest recipe. You need only some potatoes, butter, coarse sea salt, a knife and a wooden spoon. mehr…

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Wie schön, wenn man bei der Suche nach einer Inspiration für das Abendessen über ein so tolles Rezept stolpert. Chaosqueen hat den Gemüsekuchen bei Barbara direkt in zwei Varianten  entdeckt und war von der einfachen Herstellung und dem Geschmack ganz begeistert. Ursprünglich kommt das Rezept von Sammelhamsters Blog.

Also schnell mal die Gemüsekiste sondiert: Sellerie, Pastinake, Möhre und Brokkoli, das passt vom Geschmack gut zusammen und gibt auch optisch eine ansprechende Mischung. Da ich keine Sonnenblumenkerne hatte, wurden diese kurzerhand durch Sesam ersetzt.

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Kochrezepte sind auf meinem Blog ja eher rar. Das liegt nicht daran, das hier nicht auch gekocht wird, sondern eher daran, dass Kochen alltäglich ist, während Backen für mich Hobby und Entspannung ist. Doch dieser Stamppot hat einen eigenen Eintrag verdient!

Das Rezept dafür war irgendwann im letzten Jahr in meiner Biogemüse-Abotüte.  Da ich Kartoffelpüree in jeder Form liebe, war es ein Rezept, dass ich sofort probieren musste. Seitdem machen wir dieses Rezept immer wieder gerne, denn es ist lecker und braucht bei der Zubereitung nicht viel Zeit.

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Es ist eindeutig Herbst: im Supermarkt gibt es Weihnachtsgebäck (ein Anblick, der mich im September graust) und in den Regalen liegen wieder die verschiedensten Sorten Kürbis. Über die Kürbisse freue ich mich immer, denn die esse ich wirklich gerne. Heute habe ich damit Kürbis-Gnocchi gekocht, nach dem Rezept von Nicole Stich von Delicious Days.

Zwei Änderungen habe ich allerdings gemacht: den Kürbis habe ich mit dem Mixer pürriert, da mir das Prozedere mit Kartoffelpresse zu umständlich war. Meine zweite Anderung war, dass ich anstatt Mehl Typ 405 Mehl Typ 1050 verwendet habe. Der Grund dafür ist einfach: Ich hatte es gerade zur Hand

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Ich liebe schnelle Rezept. Da wir beide berufstätig sind und oft lange arbeiten, ist es dann schön, wenn das Abendessen schnell und unkompliziert ist. Das Rezept der Zitronenspagetti stammt aus der Juliausgabe der Schrot & Korn, in der man viele schöne Rezepte für die Feierabendküche findet.

Im Original sollten es eigentlich Tagliatelle sein, doch im Vorratsschrank fand sich statt dessen Spagetti. Doch auch diese sind für die frische Soße gut geeignet. Ein perfektes Essen für warme Sommertage, da schnell gekocht und schön leicht und erfrischend. O-Ton meines Schatzes: “Ungewöhnlich, aber lecker!”

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