Alle Artikel in: REZEPTE

cherry-cake

Tray-baked Cherry Cake

In my opinion, cherries are the epitome of summer. In spring, cherry trees – and fruit trees in general – play a major role with their blossoms, and in summer everybody loves their fruit. I still remember when my parents and I spent our holidays in Tuscany when I was a kid. We rented a small apartment on a farm for a couple of days, and even though my memories are not that comprehensive anymore because of my young age, I still remember the cherry harvest that took place at that time. Huge fruit meadows with cherry trees, the crowns full with dark, juicy fruits. Sights like these stuck in my head and cause an emerging of the summer feelings, even if it has been a long time since then. Cherries are versatile deployable fruits. They are great used in cakes and desserts, it is possible to preserve them, and combined with duck breast, for example, they make a perfect sweet component in savory dishes. Today’s recipe is an easy tray-baked cherry cake. I made …

bulgur-salad

Bulgur Salad with Bell Paprika

A friend of mine organized a barbecue party this weekend, and I wanted to bring a salad that I have never made yet: a salad with bulgur. I very often read about bulgur in the past and was always a bit curious about its taste, but somehow I have never tried it yet. Luckily, I could change that this weekend. The bulgur salad was a welcome change at the buffet and didn’t have to hide. The tomato paste, combined with grape molasses and lemon juice, gives the salad a very special sweet-sour aroma. I restricted myself to onions, spring onions, and bell pepper, but of course, you can try other vegetables, too. Bulgur Salad with Bell Paprika Source: own creation Yield: 1 salad bowl Ingredients 500 g bulgur 2 bell pepper 5 spring onions 1 red onion (medium size) 150 g double-concentrated tomato paste 50 ml lemon juice 30 ml grape molasses 120 ml oil 40 finely chopped parsley salt pepper Instructions Chop the onion, cut the bell peppers into small cubes and slice the …

quiche-lorraine

Quiche Lorraine

Quiche lorraine for me is one of THE typical dishes of the French kitchen. Everybody knows croissants, tarts, madeleines, quiches and everything else where only the sound of the word is enough to bring up thoughts and feelings of the French cuisine and pastry art. I didn’t try many French recipes yet. Quiche lorraine is one of these few, but it is definitely one of my favorites. I have made it a couple of times yet, and every time it just turned out to be perfect. For me, the most difficult part is the preparation of the shortcrust, which I do not like to make at all. But as soon as this phase is passed, this recipe is not difficult at all. The dough needs to rest in the fridge for about 2 hours, which assures that it is possible to roll out the dough properly afterward. Admittedly this dish is completely unsuitable for vegetarians and vegans. The topping of the quiche lorraine consists of cheese, cream, and ham. I also recommend not to count …

pasta-with-fennel

Sicilian Pasta with Fennel

The recipe for this pasta with fennel I found in one of my cookbooks some time ago. It caught my attention immediately because of the used ingredients, which seem to not mesh at all. Nevertheless, I immediately wanted to try it. The combination of fennel, currants, and anchovies sounded so weird that I was sure I would either love this dish or hate it. After finally trying it I just loved the result. Especially the sweet nuance of the raisins, combined with the very salty aspect of the anchovies, makes this pasta dish quite unique. The fennel with its freshness adds another important aroma, and all three together are just perfect. Complementary flavors are something I like very much. Everybody knows how the strong, aromatic flavor of some cheese gets supported by some grapes. Very often fig mustard or sweet and sour chutneys are used in this context, too. I love to sprinkle some honey on top of my cheese, provided that it is a cheese with strong flavors, like mountain cheese. The concept of …

beet_salad

Beet Salad with Chickpeas

Today’s beet salad is a typical result of using leftovers and vegetable scraps from the fridge. I made the experience, that these kind of dishes are either great or inedible, so, fortunately, in this case, I loved the result. The combination of the sweet apple and slightly austere beets is just great, and the feta and tuna add two more completely different flavors to that salad. Beside that, thanks to the tuna, cheese, and chickpeas, you will not end up being hungry. Concerning preparing salad dressing, I am probably the laziest person on earth. This is why there are only four ingredients necessary to get the salad dressing done. If you are more of a dressing-making-person than I am, feel free to make your own experiments, but for me, this combination worked well. There are already so many different flavors in the salad that it is completely fine for the dressing to play a minor role. Beet Salad with Chickpeas Source: own creation Yield: 1 Ingredients For the salad 2 small/ 1 big beets, peeled …

chocolate-chip-muffins

Chocolate Chip Muffins

There are so many recipes for chocolate chip muffins available right now on the internet that it is almost oversaturation and unmanageable. Everywhere you can read „the best recipe of the universe“, which is promising the easiest and tastiest chocolate chip muffins, that – on top of that – is exceptionally inventive. Apparently, there isn’t any reason to publish more recipes for chocolate chip muffins, right? I am asking this question because despite the huge range of available recipes, I tried a lot of them and the result didn’t fulfill my expectations at all. The great characteristics of muffins are, that it is possible to prepare them super fast, usually, the dough is very easy to make and there are hundreds of variations possible. Concerning all these things muffins are just unbeatable. Today’s recipe was developed after one of the attempts where I didn’t like the result. It was developed by trial and error, and all experiences I made with the recipes mentioned above were used to get the result I wanted. I will not …

Pita Bread

The first memory I have of pita bread I made when I was still a child. At this time there was this great Greek snack stand in our town, where you could get gyros served in pita bread. This snack stand doesn’t exist anymore, but I never forgot the delicious gyros, not least because of the pita bread it was served in. Honestly, the concept of bread which can be filled with whatever you like, without loosing half of the filling is just ingenious, isn’t it? I always thought that there has to be some secret in the baking process to ensure that the bread evolves that hollow space in the middle. It turned out that I was wrong, there is nothing special you have to do to achieve this result. I was completely surprised that even my first attempt to make pita bread on my own turned out to be that good. Pita Bread Source: The Lebanese Kitchen by Salma Hage Yield: 6 pita bread Ingredients 150 ml lukewarm water ½ cube fresh yeast …

Lebanese-pumpkin-stew

Lebanese Pumpkin and Chickpea Stew

Hand on heart: Cooking together is so much more fun than cooking alone, isn’t it? Unfortunately I do not have many occasions to cook with somebody else. This is why I’m always very looking forward to visiting my parents. My Mom is a very passionate cook, and although I am not one of those persons who started to love cooking at a very young age, she somehow passed on that passion to me. Concerning the cooking together thing, she shares my opinion, so we try to prepare something preferably neither she nor I have cooked yet. This time we decided to make a Lebanese butternut stew. The Middle Eastern Kitchen is just one of my favorites. This love slowly evolved over the last couple of years, but now it is a fixed component of my regular kitchen routine. Lebanese Chickpea Stew Source: The Lebanese Kitchen by Salma Hage Yield: 4 Ingredients 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, minced 2 tsp curry powder 1 carrot, sliced 1 small butternut pumpkin, peeled and …

Porridge with Pomegranade, Grapes and Walnuts

By now breakfast is almost my favorite meal. Especially at the weekend, there is enough time to celebrate the beginning of the day with an extensive breakfast. In my case, I love to eat my breakfast in bed, accompanied by a good book. Some time ago I detected something new: porridge. „Something new“ in this context means that I had heard of it before, but somehow never concentrated on making my own porridge. The classic variation is – as far as I know – only made with a few ingredients and is refined with some butter and/or honey. I prefer porridge with some fruit and nuts. As porridge is eaten warm, the aroma of the fruit distributes very well in the porridge and gives it a perfect flavor. Concerning the porridge itself I prefer using oats, but probably other grains (or pseudo grain) work as well. The possibilities to refine your porridge are just endless. My favorite version is the one I’m presenting today, but I also tried apple and cinnamon. Hazelnuts and almonds also …

pesto-bread

Flower-Shaped Pesto Bread

I’m sure everybody of you knows these occasions when you are planning a nice party or dinner with your friends and everybody is asked to bring something to eat. One of these occasions was the annual Christmas dinner of my pottery class. If there is no official list to prevent that the same food is made by more than one person, choosing what to prepare can be really challenging. Nobody wants a buffet which is not varied. I decided to make flower shaped pesto bread this year. I had seen stuff like that on the internet before and was always thrilled with the look of this kind of bread. It is suitable to every kind of food, no matter if it is salad, soup, or grilled meat. In the beginning, I was a bit scared by the beautiful shape of these bread, but as it turned out it is not difficult at all. Flower Bread with Pesto Source: http://www.chefkoch.de/rezepte/2576581403793589/Pestobrot.html Yield: 1 flower bread Ingredients 600 g flour 300 ml lukewarm water 1 cube fresh yeast …