Fenchel-Zwiebel-PizzaFennel-Onion-Pizza

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Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.

Fennel-Onion-Pizza

 I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.

Fennel-Onion-Pizza

 After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because…  well it’s Italian.

The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.

Fennel-Onion-Pizza

Vor einem Jahr: Gemüse mit Quinoa

Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.

Fennel-Onion-Pizza/p>

 I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.

Fennel-Onion-Pizza

 After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because…  well it’s Italian.

The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.

Fennel-Onion-Pizza

One year ago: Vegetables with Quinoa

Pasta mit PilzenMushroom Pasta

Update: Für das deutsche Rezept nach unten scrollen!

There is not much to say about this dish. It’s easy and quick. It’s light. It’s one of those dishes, that are great for evenings, when you don’t want to stand in the kitchen for an hour or even a half. Just because you don’t want. Or because you are that hungry, that you cannot concentrate on something else than being hungry. Well that’s me… sometimes.

Mushroom Pasta

 It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

Mushroom Pasta

 As I have nothing more to say about this wonderful emergency dish, I recommend you to have a look in Shauna’s new cookbook, which I just received as a belated Christmas gift. As I’m flipping through the sites and looking at recipes like „potato-mushroom-tart“ or „chicken braised in red-wine“ or „chocolate-peanut butter brownies“, I’m really glad I already prepared some of the dinner tonight. Because hungry cooking is not my kind of style, as you already may’ve guessed. Anyway the cookbook is full of delicious recipes, which are in addition to that all gluten-free – naturally or intended. Altogether great compositions.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

Mushroom Pasta

Vor einem Jahr: Heidelbeer-Buttermilch-Panna Cotta

There is not much to say about this dish. It’s easy and quick. It’s light. It’s one of those dishes, that are great for evenings, when you don’t want to stand in the kitchen for an hour or even a half. Just because you don’t want. Or because you are that hungry, that you cannot concentrate on something else than being hungry. Well that’s me… sometimes.

Mushroom Pasta

 It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

Mushroom Pasta

 As I have nothing more to say about this wonderful emergency dish, I recommend you to have a look in Shauna’s new cookbook, which I just received as a belated Christmas gift. As I’m flipping through the sites and looking at recipes like „potato-mushroom-tart“ or „chicken braised in red-wine“ or „chocolate-peanut butter brownies“, I’m really glad I already prepared some of the dinner tonight. Because hungry cooking is not my kind of style, as you already may’ve guessed. Anyway the cookbook is full of delicious recipes, which are in addition to that all gluten-free – naturally or intended. Altogether great compositions.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

Mushroom Pasta

One year ago: Blueberry and Buttermilk-Panna Cotta

Kürbis-Apfel-SuppeWinter Squash-Apple-Soup

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8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this squash-apple-soup helps. And it’s fast and easy done. Especially if you are using a squash, that softens in minutes.

Winter Squash-Apple-Soup

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a red kuri squash. red kuri squash softens fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a squash soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

Winter Squash-Apple-Soup

Vor einem Jahr: Apfeltarte

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this pumpkin-apple-soup helps. And it’s fast and easy done. Especially if you are using a pumpkin, that softens in minutes.

Winter Squash-Apple-Soup

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a hokkaido. Hokkaido’s soften fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a pumpkin soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

Winter Squash-Apple-Soup

One year ago: Apple Tart

Tomaten und ÄpfelTomatoes and Apples

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Summer ending and autumn beginning. That is what tomatoes and apples are standing for, right now. That is how I feel. I’m yearning for the warm summer air and long nights, but I also like when it rains all day and the sky is cloudy. It’s a good excuse to cozy up and eat meals, that warm from inside. And it’s a good excuse to drink glühwein, yet. Yeah, I already had my first  some days ago…

Tomatoes and Apples

For enjoying the last summer bits and preserving it until autumn and winter, make some good old homemade pasta/pizza sauce and can it. It’s a bit of work chopping all the tomatoes, but the rest is just easy going. And there’s definitely no need to  peel the skin off them! I made sauce of 2 kilos of tomatoes and it looked a lot in the pot. But afterwards it ended in 5 jars. That’s good, don’t get me wrong. But if you have access to a lot tomatoes, don’t be shy or scared of the amount, you will be rewarded with a lot of yummy pasta sauce, that will bring you through the summer-less seasons.

Tomato Sauce

For enjoying the first autumn bits, I give you a simple apple compote on the way, which can be spiced up with your favourite spices or made with additionally pears. This compote is just perfect as a topping on arroz con leche, creams or the flan tart, I will post next time. It can also used as a filling for a sweet snack made of puff pastry or enjoyed with pancakes. Make a lot, it disappears fast!

Apple Compote

Diese Rezepte sind nur Richtlinien. Lasst Zutaten weg oder fügt andere hinzu, wenn ihr möchtet.

Wenn ihr Pastasauce einmachen wollt, müsst ihr vorher die Gläser und Deckel sterilisieren. Hier gibt es gutes und sehr witziges Video darüber und wie man ganze Tomaten einmacht.

Tomatoes

 

Summer ending and autumn beginning. That is what tomatoes and apples are standing for, right now. That is how I feel. I’m yearning for the warm summer air and long nights, but I also like when it rains all day and the sky is cloudy. It’s a good excuse to cozy up and eat meals, that warm from inside. And it’s a good excuse to drink glühwein, yet. Yeah, I already had my first some days ago…

Tomatoes and Apples

For enjoying the last summer bits and preserving it until autumn and winter, make some good old homemade pasta/pizza sauce and can it. It’s a bit of work chopping all the tomatoes, but the rest is just easy going. And there’s definitely no need to peel the skin off them! I made sauce of 2 kilos of tomatoes and it looked a lot in the pot. But afterwards it ended in 5 jars. That’s good, don’t get me wrong. But if you have access to a lot tomatoes, don’t be shy or scared of the amount, you will be rewarded with a lot of yummy pasta sauce, that will bring you through the summer-less seasons.

Tomato Sauce

For enjoying the first autumn bits, I give you a simple apple compote on the way, which can be spiced up with your favourite spices or made with additionally pears. This compote is just perfect as a topping on arroz con leche, creams or the flan tart, I will post next time. It can also used as a filling for a sweet snack made of puff pastry or enjoyed with pancakes. Make a lot, it disappears fast!

Apple Compote

Note: That is just a guideline. Feel free to add and leave things, how you prefer it.

If you want to can the pasta sauce, you need clean jars with lids, that you’ve sterilized before. Here’s a really good and also funny video about sterilizing jars and canning whole tomatoes from The Bitten Word. They put it in a nutshell.

 

 

Tomatoes

 

 

 

Bruschetta Bruschetta – perfect summer snack

 Update: Für das deutsche Rezept nach unten scrollen!

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

Bruschetta

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

 

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

Bruschetta

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

Überbackene Tofunocken mit TomatensauceTofuballs with Tomato Sauce

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Überbackene Tofunocken mit Tomatensauce

Since I’m really a bit out of time… with EVERYTHING, I hardly find the time to blog.

Actually I want to write about icecream, but I haven’t seen through the photos yet and some are still on the camera waiting to be downloaded.

Actually I have to learn. Don’t say something! Foodmicrobiology… Right. Slightly unmotivated, but interested. That’s what I am at the moment. Difficult mixture. But if you could see how much it is to learn and how slooooowly I’m getting forward…

Actually I really would like to give you the recipe of the cake in the kitchen. Freshly baked, warm and smelling of lemons all the way through. Mmmh yummy. It’s an old recipe of my grandma. And I would tell you, but it’s for work tomorrow and it’s not nice to cut one piece out. People would ask where the one piece is gone. And if I say then „Oh I had to photograph it.“, they would think I’m gone crazy. The other way would only be… well I could’nt wait and ate the piece. So no options for me. And for you. Until I bake it again. Or if there’s a rest tomorrow. Haha, you don’t know my collagues at work ;)!

Actually I have promised some people out there, that I will post that recipe soon, because it’s so delicious. Even if you don’t like tofu! Ok, that was about 6 weeks ago.

Actually the time has come to share this recipe with you, which I adapted from the lovely book Meine Sonnenküche by Virginie Besançon. It’s a book full of vegetarian recipes from the region of south France or just with the typical ingredients. First I just wanted the book, because of it’s pictures ;). But what I really like, is that there are recipes with ingredients typical for every season.

Überbackene Tofunocken mit Tomatensauce

I know there are lot of people out there, who say „urgh tofu, don’t eat/like it“. But believe me, try this recipe and you will be surprised , how good tofu can taste. And it’s not just the taste, that is convincing, it’s also the texture of the balls. The balls come along with a tasty tomatoe sauce a la provençal. I made my own one, but you can also use bought one in glasses or your canned own one, if you have.

Überbackene Tofunocken mit Tomatensauce

tofuballs with tomato sauce

Since I’m really a bit out of time… with EVERYTHING, I hardly find the time to blog.

Actually I want to write about icecream, but I haven’t seen through the photos yet and some are still on the camera waiting to be downloaded.

Actually I have to learn. Don’t say something! Foodmicrobiology… Right. Slightly unmotivated, but interested. That’s what I am at the moment. Difficult mixture. But if you could see how much it is to learn and how slooooowly I’m getting forward…

Actually I really would like to give you the recipe of the cake in the kitchen. Freshly baked, warm and smelling of lemons all the way through. Mmmh yummy. It’s an old recipe of my grandma. And I would tell you, but it’s for work tomorrow and it’s not nice to cut one piece out. People would ask where the one piece is gone. And if I say then „Oh I had to photograph it.“, they would think I’m gone crazy. The other way would only be… well I could’nt wait and ate the piece. So no options for me. And for you. Until I bake it again. Or if there’s a rest tomorrow. Haha, you don’t know my collagues at work ;)!

Actually I have promised some people out there, that I will post that recipe soon, because it’s so delicious. Even if you don’t like tofu! Ok, that was about 6 weeks ago.

Actually the time has come to share this recipe with you, which I adapted from the lovely book Meine Sonnenküche by Virginie Besançon. It’s a book full of vegetarian recipes from the region of south France or just with the typical ingredients. First I just wanted the book, because of it’s pictures ;). But what I really like, is that there are recipes with ingredients typical for every season.

tofuballs with tomato sauce

I know there are lot of people out there, who say „urgh tofu, don’t eat/like it“. But believe me, try this recipe and you will be surprised , how good tofu can taste. And it’s not just the taste, that is convincing, it’s also the texture of the balls. The balls come along with a tasty tomatoe sauce a la provençal. I made my own one, but you can also use bought one in glasses or your canned own one, if you have.

tofuballs with tomato sauce

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

Gemüse mit QuinoaVegetables with Quinoa

Update: Für das deutsche Rezept nach unten scrollen!

Gemüse mit Quinoa

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

Gemüse mit Quinoa

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

Gemüse mit Quinoa

vegetables with quinoa

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

vegetables with quinoa

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

vegetables with quinoa

Selbstgemachte GemüsebouillonpasteHomemade Bouillon Paste

 Upate: Für das deutsche Rezept nach unten scrollen!

Selbstgemachte Gemüsebouillonpaste

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

Selbstgemachte Gemüsebouillonpaste

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

Selbstgemachte Gemüsebouillonpaste

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

Selbstgemachte Gemüsebouillonpaste

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

Selbstgemachte Gemüsebouillonpaste

homemade bouillon paste

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

homemade bouillon paste

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

homemade bouillon paste

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

homemade bouillon paste

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

homemade bouillon paste