As soon as the thermometer drops below 10°C I start longing for soup. It is already half year ago that my sister served us this particular soup (that’s when I made this picture) but since fall started I cooked it already more than once.
It is an easy and fast dinner, especially when I come home freezing. Then I just need about 10 min in the kitchen and a warming soup is ready. Served with a slice of Baguette or a piece of Bread and I’m a happy person again.
We spent our summer holidays this year near Plön. The landscape is very beautiful there and we enjoyed it so. And we fell in love with the small farmers market in Plön. We bought regional cheese from Ulrikes cheese monger with the great assortment of cheese and fresh fruits and vegetables from an organic farm nearby and we fell in love with the fresh fig pecorino ravioli sold from a small pasta manufactory. They had other great combinations as well (zucchini-sesame or porcino) but the combination of fig and pecorino was gorgeous! We bought them at every market day (twice a week) and even stopped for them on our way back home.
Home again we decided to create a recipe similar to them. Our variation is not a perfect copycat but has its own character. But the ravioli taste divinely, the sweetness of the figs is balanced by the hearty pecorino and both are enclosed by the creaminess of the mascarpone. To let their taste stand out, we served them only with some brown butter and grated pecorino and with a bowl of salad as side. That’s enough for a good meal!
We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.
So we decided to cook wild garlic gnocchi when we meet to cook together with my sisters family. And this time we were not lazy when making gnocchi (like we are when we make ricotta gnocchi) and form them first to little balls and then roll them over a fork to got the authentic look. Petra linked a great Video showing the method very well. And when one is forming the dough into small balls and two a rolling the balls over a fork, the gnocchi are fast done.
We ate them with a mushroom ragout, it was a delicious dish and a great day with the family!
Since weeks I was dreaming of oven baked Dampfnudeln. When I was a kid my mum would bake them for lunch regularly. But my love don’t like sweet stuff as main dish and so I make them seldom nowadays. But I love them still so much, especially the slightly sticky, sweet bottom which the dampfnudel gets because they are baked in a milk-butter-sugar mixture.
And so I decided to bake them only for me!
This time I made them with sweet starter and some yeast and they turned out great. Soft and light as air they rose really high. Served with some plum butter or vanilla custard this is a great lunch for people with a sweet tooth.
To blog about todays lunch is not really necessary because I posted the recipe for Ofenschlupfer, the swabian kind of bread pudding, already more then two years ago. But on the other is this my favourite leftover bread recipe and I’m pretty sure that we are not the only ones who are left with more then one or two slices of leftover bread after the holidays. I collected a slice Pandoro and some leftover New years pretzel for this, but old buns are although great for this.
I cut everything into thin slices, put it in a casserole and soaked it with a mixture of milk, egg and sugar. After baking for 45 minutes I had a great meal without a lot of hassle, something that is perfect when I still have to struggle with my lingering cold!
I know, I know … there is already more than one recipe for Pizzadough on this blog. But this dough is so simple and good, I had to post this recipe as well.
It is a “What I have in the cupboard” recipe, when I was to lazy to go to the pantry to fetch another bag of wheat flour. So I used some leftover spelt flour instead. I mixed the dough and folded it for some times, and put it then in the fridge, similar to the Wurzelbrot or the baguette recipe. Very easy!
When I came home the next evening after a long workday, I started to prepare our pizza. And when I stretched the dough to a flat square I realized what a great idea it was to add some spelt. The spelt flour made the dough very easy to handle and to strech in form, while the long and cold fermentation creates a great flavour and big air bubbles in the dough during baking.
I complained here about my piping bag with which piping always was a pain.The Christkind seems to read my blog, too and so I found a new, strong one with nice tips under the christmas tree.
And so I needed a niece recipe for the first test of the new piping bag. After thinking about it for a while I remembered that we had not had Pommes Duchess for quite some time because piping needed always a lot of time and strength.
And so I boiled some potatoes, mashed them and mixed the mash with egg.
Drum whirl, entry of the new piping bag…
Before I could realize it, all of the pommes duchess were piped, perfectly easy and fast. And once again the saying proofed true that good tools make your life easier. Thank you, dear Christkind for this great present!
I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rhön and Hohelohn. It is made of a Bread dough which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.
I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.
This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!
I eat vegetarian and my boyfriend like vegetarian food, too, so we seldom buy meat for him. But sometimes he like to find some meat on his plate. A favourite of him is Fleischkäse (also called Leberkäse) but he seldom buy it.
But when we saw the recipe “Fleischkäse für Jedermann” at chefkoch.de we decided to try it for dinner (I got some homemade smoked tofu burgers). We tweaked the spices in the recipe a little bit, but over all we sticked to the recipe.
It is an easy recipe, the ground meat has to be kneaded with the kitchen machine until it gets smeary, then its placed in a baking pan and baked for an hour.
The boyfriend like the Fleischkäse very much and we have now a lot of slices in the freezer, so he can eat fried Fleischkäse when ever he liked
Heike wished for fried potatoes for her Blog-Birthday. I liked fried Potatoes in all variations, made of raw potatoes or cooked and cooled potatoes.
When my boyfriend asked for fried potatoes for supper it was the perfect moment to hit two birds with one stone. I could make him happy with delicious fried potatoes and could also participate at Heikes Blog event.