Alle Artikel mit dem Schlagwort: vegetarian

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 …

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 …

pancakes with blueberries

American Pancakes with Hot Blueberries and Honey

American pancakes differ from the German pancake variation („Pfannkuchen“). They are smaller than their German cousins but thicker. The German ones are traditionally not eaten at breakfast but are main dish or a dessert (especially in Austria, where they are called „Palatschinken“). You can make them sweet or savory. My grandmothers prepare them with jam and sugar, with wild blueberries (a specialty from the Bavarian Forest), thin apple slices or bacon. Today’s recipe is not dedicated to these Variations, these I will post at another time. Now I will occupy myself with the smaller American ones. American pancakes for a long time were something that I only knew from movies and television series. For example from the movie „Practical Magic“, in which the commissioner prepares cactus-shaped pancakes for the kids of Sandra Bullock. Or O.C. California, where Seth always talks about doing a pancake tour through America like in „On the Road“. So it has been only a couple of years since I tried American pancakes the first time. I experimented with several recipes until …

English Tea Cake

English Tea Cake

There are only a few weeks left until Christmas, and like always there is already a huge run on everything baking related. Some days ago there were many more people looking for baking ingredients than usual, but at least nothing was sold out. This year went by so fast, so I decided to enjoy all the benefits of this contemplating pre-Christmas period. I began with my personal celebration last Sunday on first advent, because this seemed to be just the perfect day to begin with my Christmas-related baking. Usually, I start with some typical cookies. Many different cookie variations look great combined on a plate and they are great as little presents and stored in suitable containers cookies remain fresh at least until Christmas. This year, I decided to begin with a cake that I wanted to try for quite a long time and which is just perfect for this time of the year because of its ingredients. It is very easy to make, because it is a pound cake, so only one bowl is …

Lentils with Leek and Pumpkin

Lentils with Leek and Baked Pumpkin

This recipe was created by the necessity to get rid of some ingredients that had kind of a dreary existence in my fridge. Somehow it became much better than expected and is very easy to make. It can be prepared in advance if you want to take it to work in order to heat it up. Beside that, it is a perfect example for using mostly seasonal vegetables, it contains no meat* and therefore causes no guilty conscience at all (for all of you who think about the impact of their food). Lentils with Leek and Baked Pumpkin Source: own creation Yield: 2 Ingredients pumpkin: 1 small or medium Hokkaido pumpkin 1 tsp sweet paprika powder leek: 2 leeks, using the white parts 250 ml vegetable bouillon 200 g red lentils 2 tbsp butter 7 tbsp cream 3 tsp hot mustard ½ bunch of parsley salt pepper Instructions Preheat the oven to 180°C. Cut one small or medium Hokkaido pumpkin in halves, remove the seeds and bake the halves until soft. Sprinkle with sweet paprika …

Duchess Potatoes

Duchess Potatoes

I noticed recently that I only posted very few recipes for side dishes yet. Today I am taking the opportunity and dedicate this post to my mother’s duchess potatoes. During my last visit to my parents, my mother prepared duck breast with sour cherry sauce and duchess potatoes. I had wished for this side dish because until then I only knew duchess potatoes from pictures and they look so delicious that I really wanted to try them. Now I know that they taste as great as they look like, and I hope you will enjoy them as much as I did. The recipe is designed a bit intuitive because the number of potatoes determines the amount of the other ingredients. Duchess Potatoes Source: my mother’s recipe Ingredients potatoes milk butter (about 1 tbsp) 1 egg yolk 1 pinch of grounded nutmeg salt Instructions Peel the potatoes and boil them in salt water until soft. Preheat the oven to 200°C. Use a potato ricer to mash the potatoes. Heat up milk and add it to the …

Tarte Flambée

Tarte Flambée with Pumpkin, Onions and Mushrooms

I like hearty food. Hearty in this sense does not mean that the food is automatically fat and indigestive. Hearty means good, seasonal ingredients are combined, that the taste is more important than the actual look of the dish. Of course, the meal is supposed to look tasty, but also a bit rustic. All these criteria are fulfilled by today’s recipe. It is just perfect for every season, depending on the season and the individual taste it is possible to vary the topping and this si the reason why you have endless possibilities. So what do you want more? Tarte Flambée with Pumpkin, Onions and Mushrooms Source: own creation Yield: 6 tarts flambées For the dough: 450 g spelt flour 1 yeast cube 1 tsp salt ½ tsp sugar 225 ml lukewarm water For the topping: Ca. 150 g sour cream ½ small Hokkaido pumpkin 2 small red onions Preheat the oven to 180°C. Cut one small Hokkaido pumpkin in halves, remove the seeds and bake the halves until soft. Remove the pumpkin from the …

Pirohi_with_Poppyseed_Filling

Pirohi with Poppyseed Filling

I have always been fascinated by everything Eastern European. I don’t know where this fascination comes from, but I remember that already when I was a kid I imagined smoggy mountains, Dracula-like castles on piercy mountain tops, vast prairies, huge forests and magnificent architecture. Unfortunately I haven’t travelled to many of these countries I have in mind when talking about Eastern Europe (only Ukraine, Bulgaria, Hungary and Czech Republic so far), but the experiences I made did not change my interest. There are so many different aspects to explore, there is so much tradition which is lived daily and the landscape is so diverse that it probably takes a lifetime to get a comprehensive picture. Of course on very important aspect of this culture is the food. I remember me and some fellow students of mine preparing Wareniki somewhere in Western Ukraine while doing an excursion to visit remnants of virgin forests. We were told that only if we are able to make this dish, we are allowed to marry. I do not know how …

spelt rolls

Spelt Rolls with Yoghurt

A couple of months ago I started my first attempt to bake bread. Making my own bread was always something I didn’t have enough confidence because I don’t have a bread oven and there are so many theories about using the right flour, etc. Beside that, Germany and all its bakeries provide such a huge amount of different breads, that there wasn’t any urge to bake my own bread. Someday I started to collect bread-recipes on my “Bakery”-board on Pinterest and that was the first time I started to think about baking bread. Since then I tried some different kinds of bread and bread rolls, some came out great, others I have to try again. I still have some difficulties to cope with sourdough, so I mainly rely on recipes based on yeast yet. This post deals with bread rolls I made the last time I visited my parents. They are great because the dough is prepared in the evening, rests overnight and is ready for the oven in the morning before breakfast. In other …

Lentil_Dal

Lentil Dal with Seasoned Basmati Rice and Yogurt

Talking about Asian cuisine, Indian is definitely one of my favourites. All Indian Recipes I tried so far are characterized by the numerous ingredients that are necessary to accomplish the whole dish. On the contrary, the recipe I am presenting today is very easy, requires only a few ingredients that can be bought just everywhere. In addition, it is just perfect to prepare for work as it can be warmed up easily. I usually serve it with basmati rice and yogurt. I didn’t prepare the rice just plain this time, but added some cloves and cardamom to enhance the flavor. The yogurt reduces the pungency and adds a fresh component to the dish. Lentil Dal Source: own creation Yield: 2 Ingredients Dal: 150 g Pardina-Lentils ½ tsp turmeric powder 1 garlic clove 1 red onion 2 medium sized tomatoes ½ tsp ground cumin seeds 2 tbsp butter oil ½ tsp crushed chili pepper 1 tsp Garam Masala salt pepper plain yogurt for serving Rice: 250 g Basmati rice vegetable oil 1 pinch of salt 2 …