tag:blogger.com,1999:blog-38362886967561607262011-12-17T01:16:45.248+01:00Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.comBlogger1981100tag:blogger.com,1999:blog-3836288696756160726.post-32904503704639116582010-09-16T00:50:00.000+02:002011-11-21T01:41:44.627+01:00

I have recently "discovered" plantains and this recipe is awesome! 

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-53777254041617441542010-08-15T00:45:00.000+02:002011-10-20T00:50:21.216+02:00

Black Forest cake, or as it is called in German Schwarzwälder Kirschtorte, is one of my favorite cakes. Chocolate, cherries, cream and kirsch are meant to be together! And the kirsch is a must, without it you cannot really call it a Black Forest cake...and the more the better. I found a recipe at the website of a company selling traditional clothes from Schwarzwald. They also have a

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-84042944581222644172010-07-15T20:16:00.007+02:002011-09-20T00:08:35.445+02:00

Champurrado is another Mexican drink made with cacao beans that is really amazing. The difference from the Mexican hot chocolate is that ground corn is used to thicken it up (the same corn flour used to make tortillas) and it is not as sweet as the hot chocolate. If you have Mexican chocolate discs you can easily make champurrado by adding some corn flour until you have slightly thick

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-2452893735573584572010-06-16T20:17:00.008+02:002011-08-15T20:30:17.353+02:00

Lentils with spätzle is an old traditional Swabian dish (south west Germany) and it has become my favorite lentil recipe. Well, not exactly the traditional dish but rather an updated version of it. I found the recipe at the website of the organic food company Rapunzel and it is somewhat modernized version of the traditional dish. These lentils have a touch of apple juice, apple balsamic, cloves

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-64015574788331978572010-05-12T21:19:00.016+02:002011-04-13T21:50:17.281+02:00

Hofpfisterei is my favorite bakery here in Munich. They make amazing breads, sweet breads, danishes, cookies...just name it. Their breads are organic sourdough breads and they have so many variates. I love them all.And their poppy seed streusel and hazelnut-braid, oh my oh my, addiction for ever and ever.

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com2tag:blogger.com,1999:blog-3836288696756160726.post-91287948641745534162010-05-09T17:26:00.026+02:002011-04-13T21:48:27.259+02:00

Never return from Mexico without chocolate. I live by this rule. These are Mexican drinking chocolates I got when we were on the visit last time. Two are bought in a supermarket, one at the market and one at the airport. I liked three of them, but the fourth one (the largest disk) not so much as it was too sweet.And I finally bought the traditional chocolate whisk, molinillo. The Mexican hot

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-87125477597036098312010-05-05T22:09:00.023+02:002011-04-08T03:22:10.903+02:00

I really love the taste of carob. My grandmother makes an amazing carob-apple cake, but here comes a simple carob crêpes recipe. As carob is naturally sweet I only spread a super thin layer of my favorite crepe-filling, and right now that would be dulce de leche.Carob crêpesmakes 101 large eggpinch of salt1/2 tbsp sugar2 tbsp carob powder8 tbsp flour (I use spelt)3 dl milkBeat the egg, add

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-80444909188312219492010-05-01T21:20:00.024+02:002011-03-23T03:24:54.984+01:00

Ebersberg is a small town in Bavaria, about 30 kilometers south of Munich, and on the 1st of May the inhabitants of this small town gather to erect the Maypole (Maibaum in German). The tradition goes way back in time and if you are in this part of the world 1st of May it is definitely a great experience.This maypole was about 30 meters tall and it was erected by some 30 men with a help of a

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-15870395115411197152010-04-28T21:32:00.017+02:002011-03-17T04:01:48.711+01:00

When you order enchiladas in Mexico you will get tortillas covered in chili sauce, filled with chicken (or beef, or beans...) and topped with some cream and cheese. There are tons of varieties.But traditionally enchiladas had no filling, tortillas were simply dipped in the chili sauce and served. And that is how I like enchiladas the best as well. Fillings are good, but a corn tortilla with a

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-91724660967604622662010-04-25T21:09:00.011+02:002011-03-15T23:51:03.742+01:00

It is end of April and this weekend we were lucky enough to have a great weather and the first barbecue of the year. Loves it!The first barbecue of the season has started quite light with some Pimiento de Padrón and Halloumi.Pimiento de Padrón is a Spanish type of pepper. It looks like chili and sometimes it is as spicy as chili, but usually it is quite mild in taste. In Spain it is fried in

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-53725195231973658242010-04-21T22:33:00.024+02:002011-03-10T01:37:09.258+01:00

Here is my vegetable/oriental version of the Swedish sandwich cake. Avocado and coriander give it a delicious touch of Mexico and eggplant the cute round form.Vegetable smörgåstårtaserves 26 slices bread2 tbsp hummus4 thick slices of roasted eggplant1/2 avocado1 tbsp chopped fresh coriander1 tsp lemon juicesalt and pepperfor decoration4 tbsp hummus1/2 slice roasted eggplant2 slices avocadosome

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-72592356576352306172010-04-18T20:43:00.016+02:002011-02-05T05:47:57.050+01:00

Oaxaca cheese is the cheese used when making quesadillas. It is named after Mexican state of Oaxaca which is famous for its very rich and amazing gastronomy.This semi-soft cheese becomes soft and stringy when melted, it is less salty than your average cheese and it has a very mild flavor. And that is exactly what you need when making quesadillas, a cheese that gives you the texture but does not

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-9914111897128775282010-04-16T21:41:00.031+02:002011-02-05T04:41:05.544+01:00

Long live goat milk and all awesome things you can make with it!Goat Cheese Gnocchifrom NY Timesserves 2225 gr fresh goat cheese1 large egg1/4 C flour (or more)sea saltcaramelized onion2 tbsp butter1 big onion, thinly slicedspinach1/3 C vegetable stock1/2 tsp fresh thyme leaves50 gr butter1 C spinach50 gr grated parmesanground black pepperPut cheese, egg and pinch of salt in a bowl and whisk

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-16726559765571837242010-04-11T14:43:00.048+02:002011-01-27T16:24:17.065+01:00

Smörgåstårta means "sandwich cake" in Swedish, and it is exactly what its name suggests: a big sandwich that looks like a cake. But delicious and fancy looking sandwich that is. White sandwich bread is used to create cake layers and it is filled with creamy mayonnaise-based mixture to which shrimps, or smoked salmon, roast-beef, eggs...have been added. And decoration is as important, it just has

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-32629477663378344142010-04-07T21:40:00.029+02:002011-01-22T03:28:17.508+01:00

I love refried pinto beans but these burgers are very close behind. I replaced bulgur with couscous but I can see these made with millet or quinoa, as well.Bean and couscous burgersadapted from Epicuriousserves 41/2 C chopped onion, divided1/2 C couscousabout 1,5 C water (or less, depending on type of couscous)1 C pinto beans, cooked3/4 C walnuts2 garlic cloves1/2 C packed fresh cilantro1,5 tbsp

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-59723615065825537002010-04-02T12:05:00.034+02:002011-01-18T16:19:54.635+01:00

Kaiserschmarrn is a traditional Austrian dessert...and a perfect Sunday breakfast if you ask me. It is made of a fluffy pancake that is split with fork into small pieces and it is served with apple or plum sauce. Super delicious!Every Bavarian restaurant has Kaiserschmarrn on their menu and they can be very different in taste and texture. Some are light, some are dense, some are egg-y, some are

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-22542930922499955622010-03-28T22:31:00.043+02:002010-05-09T21:40:42.531+02:00

When we lived in Shanghai there was a restaurant that served the most amazing Vietnamese spring rolls, ever. So when I came across the recipe that reminded me of those I just had to make it. And the rolls were super delicious, fresh and very summery. I filled the spring rolls with fresh vegetables and veal cutlet. But feel free to use what ever vegetable or meat you like the most.Vietnamese style

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-56548490076689506072010-03-26T21:11:00.012+01:002010-05-02T11:11:41.628+02:00

recipe from The Kitchenserves 24 eggs1 tsp butter4 tsp creamsalt and pepperfresh herbssmall saucepanHeat the saucepan over low heat, very low heat. My cooker has a scale from 0,5 to 3 and I cook the eggs on 1. Add the butter and let it melt. In a small bowl beat the eggs thoroughly. Whisk in the cream.Pour the eggs in the saucepan, stirring frequently cook for about 15 minutes. The first 10 min

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-52242936679119737502010-03-21T18:03:00.018+01:002010-04-29T21:05:19.192+02:00

I really had no idea it was this easy to make mayonnaise. I usually never use mayonnaise but now I needed it for a recipe and decided to make it myself. It went excellent, it is very simple. But lots of whisking is necessary so take your time.Mayonnaiserecipe from Gourmet makes about 1 C (2,5 dl)1 large egg yolk (room temperature)1/2 tsp Dijon mustard1/4 tsp salt3/4 C oil ( I used organic

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-88453639881262292662010-03-17T21:48:00.018+01:002010-04-25T21:32:08.165+02:00

Recently I wrote about the pumpkin seed oil and since then I have been looking for more recipes where I could use this amazing oil. And I found the pumpkin seed recipe: spätzle. Both the seeds and oil are used, and I also sprinkled the roasted pumpkin seeds over the dish. Fabulous. I also bought new spätzle maker. It is so much better than my old one as the dough does not have anywhere to escape

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-16068490013712071422010-03-14T18:29:00.014+01:002010-04-11T14:59:10.874+02:00

The only way I can eat gorgonzola is when cooked with creamy polenta or in a pasta sauce. I really love how how it tastes then. When I make gorgonzola with polenta I add it at the end and let it melt completely. 50 gr gorgonzola per person is how I like it the best.Polenta with gorgonzolaserves 2 1,5 dl polenta about 7 dl milk100 gr gorgonzolasalt and pepper1/2 dl chopped walnutsPut the milk in a

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-55259625170964644452010-03-11T19:42:00.016+01:002010-05-09T21:40:57.312+02:00

recipe adapted from Eve enough for a salad for 2 people 1,5 tbsp vinegar1 tsp Dijon mustard4 tbsp olive oil1 garlic clove2 tsp red peppercornsPut the vinegar in a small bowl, add mustard and blend well with a whisk. Add slowly oil, whisking constantly until you have used all the oil. The vinaigrette will become thicker in consistency.Crush the peppercorns, press the garlic clove, add to the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-6892006730842661362010-03-07T19:56:00.034+01:002010-04-07T21:40:19.677+02:00

This is the pie I needed milk ricotta for, Bosnian spinach pie. Actually all over the Balkans you can find a variety of this pie, shaped differently but filled with spinach, cheese or some kind of creamy diary. This pie is actually type of a strudel but much thinner and differently shaped.The best is to use fresh spinach, it gives the best consistency and it does not make the pie too much wet.

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-14378864079036290392010-03-03T21:36:00.027+01:002010-04-05T20:46:21.933+02:00

Italian ricotta is made of whey that is left after making other types of cheese. Milk ricotta, on the other hand, is made straight from the milk. I do not know if technically milk ricotta can be called ricotta, but it was the right type of cheese I needed for a pie I was making.Milk ricotta is grainy, does not melt when cooked and I wanted exactly that kind of cheese for my spinach pie. I was

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-84475501219120444502010-02-28T21:12:00.012+01:002010-04-04T14:16:03.633+02:00

Pumpkin seed oil is very Austrian thing. Recently we were in Vienna and one morning for breakfast we had scrambled eggs that were drizzled with the pumpkin seed oil. I was instantly hooked. Some drops of the pumpkin seed oil took the eggs to another level. Completely.Pumpkin seed oil is made of roasted pumpkin seeds so the taste is very intense. I have now a small bottle in my fridge and am using

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com2tag:blogger.com,1999:blog-3836288696756160726.post-22217953945275103052010-02-24T21:21:00.024+01:002010-04-03T21:33:06.134+02:00

I wrote down the recipe for this banana bread from a bag of Gold Medal whole wheat flour when we lived in Shanghai. It is an excellent recipe for a moisty banan bread that I have been using ever since. Sometimes I use spelt flour instead of whole wheat, sometimes I use olive oil or virgin coconut oil, recipe is quite adaptable. I also use muscovado sugar and less of it. 1 cup and a 1/4 is just

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-58486829541600681322010-02-21T17:08:00.019+01:002010-04-11T15:01:11.687+02:00

I love polenta, pumpkin, smoked tofu and tomatoes. So when I saw the recipe that has all of them in one dish I had to make it. And I did not get disappointed, love the dish. I have also made it with creamy polenta and it was as delicious, if not more.Polenta and pumpkinrecipe adapted from Schrot & Kornserves 22 dl milk2,5 dl water1,5 dl polenta2 tsp dried salvia100 gr raclette cheese200 gr

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-29264929114057625602010-02-19T17:40:00.031+01:002010-03-30T21:58:38.101+02:00

Millet is a grain that contains lots of vitamins and no gluten, and that makes it a very nutritious and healthy grain. The taste is quite neutral so I use it in many dishes where I usually would have used rice. And just as rice you can make it in sweet or savory dishes.Millet with vegetablesrecipe adapted from Eve serves 2some olive oil 1 small onion1 garlic clove1 carrot1/2 leek1/2 red pepper1

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-33799411322167944002010-02-14T15:37:00.016+01:002010-03-23T21:17:09.117+01:00

Nanaimo bar is a Canadian cake and I thought it would make a perfect Valentine's cake this year. Olympics have started, Canada is the host, Nanaimo bar is made with chocolate and a cake with chocolate is a must on the Valentine's. I found the recipe at the website of the City of Nanaimo and I followed the recipe almost to the point. I just did not use as much sugar, 2 dl was sweet enough, and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-73264890587095365212010-02-10T21:20:00.015+01:002010-03-16T21:28:41.043+01:00

recipe adapted from Fine Cookingserves 24 medium potatoes 200 gr mushroomssome olive oilsalt and pepperdressing150 gr creme fraicheabout 3 tbsp orange juice2 tsp lemon juice2 scallionssalt and pepperHeat the oven to 200 C. Peel potatoes and cut in 1 cm cubes. Toss with some olive oil, salt and pepper. Roast for about 20 minutes. In the meantime clean the mushrooms, toss with oil, salt and pepper

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-61333547542408001732010-02-07T20:56:00.011+01:002010-03-14T18:19:19.988+01:00

5th of February is World Nutella Day. I like Nutella, although these days it does not find the place on the breakfast table as much as it did when I was a child. These days I appreciate more discovering new ways of using it. At the Christmas market in 2008 I discovered crepes with Nutella and amaretto...wow!And these oatmeal and coconut balls (chokladbollar) are kind of a new recipe. They are

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-76759790192512360142010-02-03T21:32:00.023+01:002010-03-11T20:46:59.472+01:00

Since we left Shanghai I have not been cooking as much Chinese as I would like to. Strudel & Co. have overwhelmed me these days. But this tofu recipe from Fine Cooking is on the menu when the crave is there. Delicious!Red-cooked tofurecipe from Fine Cookingserves 22 scallions2 carrots1,5 dl chicken broth3 tbsp soy sauce2 tbsp dry sherry1/2 tbsp minced ginger1 tsp sugarground black pepper300 gr

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-83073692656710888392010-01-31T21:22:00.011+01:002010-03-07T19:59:46.169+01:00

recipe from BBC Good Foodmakes 6 nests 1 medium onion100 gr mushrooms1 garlic clove15o gr chicken liver2 tbsp brandy3 tbsp bread crumbssmall bunch of fresh parsley1/2 dl raw almonds6 slices Schwarzwald hamChop the onion and cook in a bit of olive oil until soft. Chop the mushrooms and add to the onion, cook until the mushroom liquid has evaporated. Add finely chopped garlic, blend everything

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-13837120891189773892010-01-27T21:43:00.019+01:002010-03-07T19:59:07.625+01:00

Good old knäckebröd. I made it for the first time. This recipe is using sourdough, so the taste is very intense. It really does taste like sourdough. If you do not like that you can replace the sourdough with yeast. Any kind of flour can be used as well, do dare to experiment.Knäckebrödrecipe from DN makes 9 rounds 1 dl rye sourdough (or 15 gr yeast)2 dl water4 dl rye flour3 dl flour (I used

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-220394991550175102010-01-24T22:15:00.014+01:002010-03-07T19:59:28.524+01:00

Fish tacos can be made with any type of white flaky fish. And fish it self can be prepared any way you like it fried, baked, steamed. Add some fresh tomato salsa (pico de gallo), tortillas and all together gives more than perfect fish tacos...pure addiction!Fish tacosserves 2 400 gr white flaky fish (I used cod)2 limessome chili2 garlic cloves, mincedsalt and pepper10 tortillas (10 cm in diameter

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-6185529328138242732010-01-22T09:02:00.016+01:002010-02-28T13:43:02.635+01:00

These roasted almonds are a great winter snack. Sweet or salt, they are always welcome when watching TV or a movie. And the Olympics are just around the corner as well! You can roast 250 grams of blanched almonds and when done make one half salty and the other half sweet. Salty almondsrecipe adapted from Schrot & Korn125 gr blanched almonds1 tsp olive oil1 tbsp honey maple syrup (or honey)1 tsp

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-65978434755100088642010-01-17T19:35:00.034+01:002010-02-26T19:57:16.684+01:00

I have become the biggest Strudel-fan ever. I love it. The dough is so fun to make, you can fill it with whatever you want and it is always amazing. I found the recipe for this apple strudel at the website of the Bavarian TV. I was curious about it as brown butter and sour cream are used in the filling and the strudel is baked in vanilla-milk.It is a wonderful recipe, this strudel is like an

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-65694841529413363902010-01-13T11:40:00.020+01:002010-02-24T21:17:52.600+01:00

I have always been insecure when making choux pastry. It is a tricky one. But then I saw a post at The Kitchen and I felt so inspired and motivated by the recipe that I decided to finally get over my choux pastry fear.The things I used to find very hard was the consistency of the dough and the baking it self. Now I have learned to beat all the eggs together, then add in separate additions until

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-74897131827263634802010-01-10T18:26:00.009+01:002010-02-21T19:04:57.638+01:00

Sweet potatoes, salad and Black Forest-ham make these stackers. They are easy to prepare, delicious and they look pretty too.Sweet potato stackersadapted from BBC Good Foodsweet potatoes (should be long and thin)salt, pepper and olive oilsome salad leavescouple of slices of Black Forest hamHeat oven to 180C. Peel the potatoes and slice in 1 cm thick disks. Toss with oil, salt, pepper and bake for

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-59304086653720185412010-01-08T15:08:00.016+01:002010-02-20T13:30:00.844+01:00

In the recent years Swedish knäckebröd (crispbread) has become very popular in the rest of the Europe (world?). Here in Germany you can buy it in every supermarket, there are many different variations, but like with the most things there is difference between knäckebröd and knäckebröd. Let me tell you about the true knäckebröd. The true knäckebröd is simple, ingredient list is short, taste is

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-15458799057911166652010-01-06T23:36:00.021+01:002010-02-19T20:17:44.733+01:00

Amaranth is one of my favourite foods, you can do so much with it, it is delicious and super healthy. I found the recipe for this amaranth souffle at the website of a Californian company called "Rancho Gordo". They produce many great foods and amaranth is one of them.This souffle is really wonderful and the best thing is that you can twist the recipe with different spices and herbs. I also make

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-15315207656943414102009-12-31T18:08:00.016+01:002010-02-06T21:56:26.852+01:00

I was inspired by the post "Baked eggs in potato skins" over at The Kitchen. I scooped the round zucchini, seasoned with salt and pepper and baked at 200C for about 20 minutes. The zucchini should be somewhat soft. I cracked one egg in each zucchini and returned to oven for about 15 minutes more. You can check with a toothpick if the egg yolk has been cooked to your liking. When done, season once

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-52619387613552158122009-12-27T14:01:00.013+01:002010-02-20T13:30:49.669+01:00

Tomatillo is a vegetable native to Mexico and it is used when making green salsa. Although it looks smiliar to tomato it is nothing like tomato. It taste is tart and fresh, it is not juicy, rather spongy and it has many small seeds. The thin husk is peeled before use. If I would compare the taste to any another vegetable it would be the green pepper, but at the same time it does not have the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-82812398320208305232009-12-23T12:14:00.046+01:002010-01-29T22:54:15.851+01:00

I have been wanting to make poppy strudel since forever and when I saw this recipe in the food-magazine Essen und Trinken I knew the moment had come. I love poppy seed, taste is so special, so different, and oh so delicious. And poppy seed with sour-cherries just cannot be wrong.To use poppy seed in baking is very Central and Eastern European thing. There are many different cakes, cookies and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-39117134248153888612009-12-20T17:58:00.014+01:002010-01-23T15:28:06.362+01:00

adapted from BBC Good Foodserves 21 can chickpeas (about 400 gr)1 garlic clove3 tbsp olive oil5 tbsp vegetable stock (or water)200 gr baby spinachsalt and pepperHeat olive oil in a pan, add chopped garlic and cook until fragrant, without browning. Rinse chickpeas under water, drain and together with the vegetable stock add to the garlic. Cook until chickpeas are warmed through, about 15

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-24190660895615778992009-12-16T21:23:00.031+01:002010-01-08T18:51:37.226+01:00

There are many many different types of tacos in Mexico and this is one of them, beef tacos. The key to these tacos is to use chuck-cut of beef, because it is marbled with tissues and fat which melt during the braising (about 2 hours) and give the meat its strong beef-flavour. The meat is amazingly soft and juicy as well. And the salsa is as important as the meat (if not more). With meat tacos

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-5080729074659441732009-12-13T22:45:00.029+01:002009-12-31T17:36:40.845+01:00

Every year on December 13th Saint Lucia is celebrated in Sweden. Traditionally a white-dressed woman with candles in her hair is chosen to be Lucia and she is followed by girls and boys who all sing Lucia songs. Every region, city, school, kindergarten chooses Lucia each year. There is also one offical Sweden Lucia.And as most traditions Lucia comes with traditional food as well. Saffron buns (

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-78350344501009300682009-12-09T13:13:00.023+01:002009-12-29T18:00:18.613+01:00

I found the recipe for this stew in BBC Good Food (Dec. 2008). It was supposed to be a tagine but I do not have one so I call it stew instead. And what a stew this is! It is exotic (for me), delicious and a perfect winter dish. I have made it with lamb and beef with excellent results.Stew with lamb, dates and sweet potatoesrecipe from BBC Good Foodserves 2 1 onion1 tsp chopped ginger400 gr cubed

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-25788472642926260982009-12-06T18:51:00.024+01:002009-12-27T19:24:18.661+01:00

This was supposed to be a tart, but I left out the pastry so it became a delicious salmon, dill and potato gratin. I used sour cream (10% fat) instead of cream (32 % fat). The reason is in the parentheses. And as the most potato dishes is best eaten right away.Salmon, dill and potato gratinserves 4adapted from BBC Good Food400 gr potatoes3 dl sour cream2 eggs3 tbsp chopped dill + for

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-51544612606935522212009-12-02T20:33:00.049+01:002009-12-23T12:10:16.841+01:00

Lately I have been into sauerkraut. More than usual I would say, as living in Germany makes it very easy to get to know new ways of preparing and eating sauerkraut.So this is another dish with cooked sauerkraut, pan fried potato dumplings (Schupfnudeln mit Sauerkraut). It is a typical dish from south of Germany, Schwabia.Potato dumplings are basically gnocchi that are rolled and pan-fried until

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-50249638237147305892009-11-30T11:30:00.014+01:002009-12-21T19:51:32.941+01:00

When I see brussels sprouts on the market I know winter has arrived. I love brussels sprouts and this is probably the most simple and super delicious way of preparing them. I found this recipe in Good Food magazine (Dec. 2008), it was not actually a recipe, more like a tip.Steamed Brussels sproutsserves 2, side dish400 gr brussels sproutssome olive oil (or butter)freshly grated nutmegsaltRemove

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-63518587065311987502009-11-29T11:10:00.029+01:002009-12-20T13:31:47.307+01:00

I have attacked my pile of food-magazines and am cooking everything I find interesting. The recipes I find super delicious will be published on the blog. I have mostly BBC Good Food magazines but there are couple of Gourmet, Fine Cooking, Bon Appetit and one Essen & Trinken (German).And to manage to go through the whole pile I am not buying any more food magazines until I am done with my existing

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-56982922473447270112009-11-28T15:04:00.041+01:002009-12-11T17:57:56.817+01:00

Flautas are Mexican rolled, deep-fried tacos and they are beyond delicious! They can be made with various fillings and one of the classical is potato and chorizo.Mexican chorizo is a raw pork sausage that is spiced with dried chilies, cumin, paprika...but as it is hard to find it here in Munich I made flautas with Spanish chorizo. And my boyfriend, who is Mexican, said that these flautas taste

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-4682135214529548542009-11-27T17:26:00.017+01:002009-12-09T15:01:32.316+01:00

Beluga lentils are one of my favourite lentils. The taste is wonderful, earthy and they only need 2o minutes to be done, which for a legume is a very short time. Just put them in a sauce pan, cover with water and cook on a low temperature for 20 minutes, no pre-soaking needed. They do loose some of their black magical colour when cooked, but the taste compensates for the colour loss.I found this

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-48536509121012462592009-11-21T12:57:00.027+01:002009-12-06T18:47:18.110+01:00

This week I got to think of rose hip soup and I had to make it. Rose hip soup is Swedish traditional soup made of dried rose hips and eaten with almond cookies. It is usually sold ready-to-eat or as powder where you only need to add water and cook shortly.But for my immediate crave here in Munich I was only able to find rose hip marmalade. So I simply made the soup with the marmalade, and yes it

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-75123597875005083182009-11-16T17:11:00.018+01:002009-11-29T15:21:51.472+01:00

I have been curious about the recipe for "big pancake" since I saw the recipe last winter at The Kitchen. It looked like a tasty addition to the weekend breakfast. I have tried making the pancake with 2 eggs (left) and 4 eggs (right), keeping the amount of milk and flour the same (1/2 cup).And my boyfriend and I though that the pancake made with 2 eggs is best eaten with sweet things and the one

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-10015941571100169602009-11-14T17:19:00.021+01:002009-11-27T19:32:50.477+01:00

I have grown up eating sauerkraut every winter and I love it. Served as a salad to a hearty winter stew is a true comfort food to me. However I have never eaten cooked sauerkraut, but here in the south of Germany it is quite common. So when I found recipe for sauerkraut soup in a magazine called Eve I had to try it.The recipe comes originally from a book called "33 magical soups" written by

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-45490650053148362112009-11-07T21:01:00.025+01:002009-11-21T12:30:13.527+01:00

I have had a third of a jar of tahini (sesame paste) in my fridge for way to long time now. I use it only when making hummus so my use of it is quite limited. But in order to finally finish off that tahini jar I wanted a brand new hummus recipe. And I found it!Hummus recipe I found on BBC Good Food calls for roasted red peppers. How delicious does not that sound? The recipe actually does not call

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-70712466557573638332009-10-31T20:40:00.022+01:002010-01-27T15:54:07.124+01:00

Last winter I made savory pumpkin strudel so this winter it was turn to make sweet pumpkin strudel.Hokkaido is the pumpkin in question, no surprise here!And as this pumpkin is delicious as it is I thought a bit of cinnamon, ground hazelnuts and sugar would be more than enough to add to the filling.So the only thing left to "play" with was the strudel dough. I decided to add the spices I usually

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-44296297239224854432009-10-25T19:44:00.014+01:002009-11-17T20:47:07.314+01:00

Small deviation from my Hokkaido-theme. I wrote about manchego cheese and quince paste tapas from Spain. The tapas was delicious, but I wanted to try serving the manchego cheese with slices of cooked quince. So as soon as the first quince were on the market I did it.I cooked one quince and when it was cold I cut it in thin slices and served with manchego. Loved it! Quince slices are less sweeter

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-60420544525349239322009-10-20T18:38:00.026+02:002009-11-17T20:46:48.896+01:00

Yes, Hokkaido is my latest obsession. Last week I had Hokkaido, either at home or at work, every single day. It was prepared differently every time and I am still not tired of it.I got the idea to make this custard after eating pumpkin pannacotta. I loved it, but I thought custard pumpkin could be easier, faster to make and probably more healthy alternative.My idea was very simple, to add steamed

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-43192163134873432592009-10-11T17:01:00.018+02:002009-11-17T20:46:48.897+01:00

The fall is here and so are the pumpkins. I love pumpkins, and this fall Hokkaido pumpkin is my favourite pumpkin. Hokkaido is amazing, no matter how you prepare it it turns out delicious. It is Japanese and it is named after Hokkaido-island in Japan. I have never been to Japan but friends of ours who have say that Hokkaido island is really beautiful and its big agricultural area makes it quite

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-42117692537745162082009-10-04T14:16:00.032+02:002009-11-17T20:46:48.898+01:00

Today is the "Cinnamon bun Day" in Sweden. Yes, there is a day in Sweden when you celebrate the cinnamon bun, i.e. bake/buy and eat/give away as much as you can.Swedish cinnamon buns are made of sweet yeast dough that is filled with cinnamon, butter, sugar and sprinkled with nib sugar.But as the pumpkin season is here I decided to twist the recipe just a tiny bit. I added steamed Hokkaido pumpkin

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-18839035679278767372009-09-30T17:59:00.011+02:002009-11-17T21:00:24.579+01:00

These chocolate truffles are very Swedish. They are handmade in Sweden and filling is made with cloudberry. Cloudberry is a berry that likes the very North of the Northern Hemisphere and for that reason it can be found in the woods in Nordic countries. Have you ever tried Finnish Cloudberry liquor? Super sweet and super delicious!

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-44188442160863514442009-09-19T12:59:00.018+02:002009-11-17T20:47:31.070+01:00

This is another, very delicious and easy to make, tapas that we had in Spain: roasted red peppers with capers. I am not quite sure how the one we tasted was prepared so this is my try on it. I used lime juice but I believe in original one vinegar was used.Red peppers with capersserves 24 red peppers2 tbsp olive oil1 garlic clove, finely minced1 tbsp capers in oiljuice of 1/2 limesaltPreheat the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-29048045644257189942009-09-09T20:55:00.012+02:002009-11-07T18:59:42.367+01:00

Pan de higo, or fig bread is another Spanish delicacy that is made with dried figs, almonds and anise. It is a tasty winter snack that is very easily made at home. I have not tried to make it at home yet, but I think blending dried figs with some ground almonds, anise seeds, or even better anise liquor gives the same result. And rolling the fig mixture into small balls, adorning with an almond

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-88466341993071643482009-09-04T21:25:00.030+02:002009-11-17T20:48:18.276+01:00

Something else I bought in Spain were green tomatoes. I have always been curious about fried green tomatoes but I have never seen them at the market. In Spain you can see them pretty much everywhere. I do not know how Spanish people prepare them but I was firmly determined to fry them. I found the recipe at Epicurious and after reading Wikipedia article I changed the recipe a bit. Green tomatoes

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-21371314512844379322009-08-30T21:22:00.015+02:002009-11-07T18:59:42.367+01:00

This is another tapas (small Spanish "snack", usually eaten before dinner) we got to try in Spain. It is Spanish Manchego cheese that is eaten with a sweet paste made of quince. We brought with us two huge pieces of each and I cannot get enough of it. The cheese is made of sheep´s milk, it is mild in flavour and it is a wonderful companion to the quince paste. In general I just love everything

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-87151779634619132492009-08-23T19:16:00.020+02:002009-11-17T20:31:00.842+01:00

When you add shrimps and coriander to the Mexican style mango you get the most amazing summer starter! Or you can also add some cooked rice and you will have a wonderful summer main.Marinade and vinaigrette are made with the same ingredients, so you just need to mix everything together and divide between two bowls, one for the shrimp marinade and other one for the vinaigrette.Shrimps with mango

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-54183650044007767402009-08-16T19:48:00.012+02:002009-11-17T20:32:26.399+01:00

Woodland strawberry grows in the woods and it is the queen of all berries. It is very tiny so the taste is very concentrated, flavorful, sweet and different to the taste of the regular strawberry.My boyfriend who is Mexican has never tried the woodland strawberry and that had to be changed. As we live in Europe right now and woodland strawberry grows here I bought two plants at the market and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-37457775047923719702009-08-07T11:22:00.024+02:002009-11-17T20:31:29.484+01:00

This is the most simple and the most amazing way of preparing tomatoes. It is the Spanish way, and Spanish know their tomatoes.They were served to us as tapas at one of the many tapas bars we visited in Spain this summer.After some 45 minutes in the oven the taste of the tomato gets concentrated and the garlic transfers into a roasted mushy divine. Loves it!Oven tomatoes and garlicserves 24 small

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-74275737276886782132009-08-02T17:00:00.018+02:002009-11-17T20:32:26.400+01:00

When I returned to check on the rapeseed it was gone. The farmer had done his harvest.I did find couple of straws on the side of the road and this is how the seeds look like when ready for harvest:I cannot imagine how many of these tiny seeds you need to get one litre of rapeseed oil. I would have loved to find out and to continue the story about how the cold pressed rapeseed oil is made, but

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-90675367309694073252009-07-26T14:30:00.020+02:002009-11-17T20:31:53.490+01:00

Mango seasoned with salt, chili and lime is typical street food in Mexico. Whole mango is peeled and cut to look like a flower, seasoned and sold on a stick.Incredibly delicious, but as it is a bit tricky to eat whole mango on a stick I decided to cut it in cubes for this homemade version.Cut each side around the mango bone so that you have two nice mango halves. Now cut cubes in each side, try

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-75042324946650373542009-07-19T17:18:00.033+02:002009-11-17T20:46:48.899+01:00

I love cherries. They are one of my favourite fruits. As a kid I have spent many summers sitting up in the cherry tree, picking and eating. The coolest thing was to eat the cherry-pit as well...not so cool anymore.Cherries can be sweet (left) or sour (right) in taste, and there are many variates of each sort.Sweet cherries are meaty in texture, they are less juicy than the sour cherries and it is

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-25555734756144634482009-07-12T11:34:00.038+02:002009-11-17T20:46:48.908+01:00

When I saw the recipe for Mexican chocolate pudding in Gourmet I had to make it. I love everything about Mexican chocolate, it is too perfect. And this pudding recipe is using almond milk so I was very curious about how it will influence the flavour. And what can I say, excellent influence!I have changed the recipe just a bit, I used muscovado sugar and less of it, I added more cornstarch and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-5646405299373565842009-07-04T10:39:00.023+02:002009-11-08T17:15:09.795+01:00

Rapeseed is continuing to grow. A month later and beautiful yellow flowers are gone but pods are much bigger. The seeds are already visible but completely green. I guess it will take some more weeks and a lot more sun to get these ready for oil pressing.I was checking the world statistic of rapeseed production and Germany is actually at the 4th place. Speaking of statistics ¨The Food and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-82608831010426215752009-06-27T12:17:00.026+02:002009-11-07T19:13:08.567+01:00

This week it looks like the summer has disappeared for a while. Temperatures have dropped down to 15 degrees and it is really cold for June (well, almost July). Not good at all. But the cold summer days would feel even colder if it wasn't for a Mexican drink called atole that can cure any cold summer day!Atole is warm drink that is made with water, thickened with Mexican corn flour and flavoured

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-37952212973875196522009-06-16T17:53:00.017+02:002009-11-17T20:47:56.106+01:00

Currywurst is German national dish from Berlin. It is basically pork sausage that is fried in oil, sliced and served with curry-tomato sauce and curry powder. On the side you can find either french fries or bread roll, ketchup and/or mayonnaise.It is so popular in the entire country that it is ranked top 5 favourite dish of the German. Bavaria might be kingdom of the sausages but Berlin

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-21710300517425922362009-06-08T19:50:00.024+02:002009-11-17T20:46:48.909+01:00

I wrote about semolina soup dumplings before and now it was time to test the sweet version of these dumplings. They are made of wheat semolina but I bought some buckwheat semolina and decided to use it instead.Last time I made soup dumplings by soaking semolina in butter and egg, but sweet dumplings are made by cooking semolina in milk and adding egg when cooled. Just like when cooking semolina

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-36745666760941066742009-06-01T12:11:00.018+02:002009-11-08T17:15:09.795+01:00

The first strawberries of the year have arrived and this year we were lucky enough to be able to visit a strawberry filed for some strawberry picking!It was tons of fun, and strawberries were too perfect: red, ripe, juicy, flavourful and sweet. I always go for small strawberries because the taste is more concentrated than in bigger strawberries. Smaller one ripen faster as well, and having fully

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-28527924598832139382009-05-25T17:39:00.019+02:002009-11-07T19:10:12.955+01:00

Summer is here, and what doesn't fit better if not a refreshing colourful smoothie!Summer smoothieserves 22 green kiwi fruits2 yellow kiwi fruits2 handfuls of frozen raspberries4 ice cubesagave syrupPeel the green kiwi fruits, slice, put into a blender with 2 ice cubes and blend until smooth. Add some agave syrup if you like. Divide between two glasses. Do the same with the yellow kiwi fruits and

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-66916618824414341572009-05-21T19:53:00.032+02:002009-11-07T18:47:28.949+01:00

Second year of my little blog has passed and I am continuing to explore our amazing world, through the kitchen. Maybe somewhat slowly, but I am loving and enjoying every step of it. I hope you do too!For this birthday celebration I decided to make quesadillas with mini asparagus. Normal size asparagus is very German but this mini asparagus not so much. I have seen it only in one food shop so far,

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com1tag:blogger.com,1999:blog-3836288696756160726.post-22602737385110929702009-05-18T19:27:00.017+02:002009-11-08T17:16:09.758+01:00

This is the plant that the rapeseed oil (canola) is made of. It looks very pretty when it blossoms, fields are covered all with yellow, super pretty. The stalks have also oblong, very thin pods and inside these pods grow small seeds from which the oil is extracted.I live very close to one of these fields so I will try to follow up its growing process.In cooking I only use cold-pressed (

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-67426372184403372182009-05-11T16:45:00.008+02:002009-11-07T21:03:54.161+01:00

If you have ever wondered:a) how much Vitamin C is hiding in one apple?b) how much grams is 1 cup of chocolate chip?c) how much iron there is in 2 tbsp of Nutella?look at Wolfram Alpha, new knowledge engine!answers:a) 13%b) 168gc) 1,62mg, or 9% of your daily iron intake...not bad Nutella, not bad at all!

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-42880476503324750632009-05-04T19:42:00.016+02:002009-11-07T19:10:38.818+01:00

I have been experimenting with the strudel dough for a while and this is one of the results. I re-made the German Zwiebelkuchen by using the strudel dough instead of the yeast dough. I think I like this version better.Onion cake on strudel doughserves 4 400 gr onion2 dl sour cream1 egg1,5 tbsp flour50 gr smoked ham1 tsp caraway seeds1 tsp saltfor the strudel dough2 dl flour1,5 tbsp oilpinch of

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-64083585148798031802009-04-27T20:06:00.016+02:002009-11-07T19:10:55.008+01:00

For me white asparagus is more like another vegetable than a relative to the green asparagus. Or maybe is the other way around, I do not know. In any case they are very different in taste, green one being far superior in taste.White asparagus grows under the soil so lack of sun makes it white and its skin needs to be peeled as well. It tastes the best when is boiled and served with pan fried new

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-23640664179049598162009-04-20T20:35:00.020+02:002009-11-07T19:10:55.009+01:00

Germans are mad about asparagus. And at this time of the year everything in this country is about asparagus (Spargelzeit).Every year there are asparagus festivals that celebrate the "royal vegetable", as Germans call it.I was watching on the news that at one of the festivals young beautiful woman was chosen to be "Asparagus Queen", and she got the honour of harvesting the first asparagus of the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-4226937720321347942009-04-11T13:06:00.041+02:002009-11-17T20:34:42.809+01:00

I have been to Slovenia couple of times and I love that country. People are amazing, the country is beautiful and it has everything you could ask for: Alps, lakes, rivers and sea.When it comes to the cuisine, it is delicious, diverse and very Slovenian. The diversity comes with the influence from Austria, Italy and the Balkans and makes Slovenian cuisine quite unique.The buckwheat is typical for

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com2tag:blogger.com,1999:blog-3836288696756160726.post-6596264890220696302009-04-06T18:08:00.009+02:002009-11-07T19:06:04.958+01:00

Chocolate and thyme, I never thought that this combination could be so delicious. And addition of flax seeds, which are rich in omega 3, makes this chocolate a nice new addition to the ever expanding world of chocolate.

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-59351469951343141612009-03-30T16:53:00.018+02:002009-11-17T20:46:48.910+01:00

To me arrival of the rhubarb means spring is finally here! There are two different types of rhubarb that I know about and that I use differently. The rhubarb on the left side on the picture is the most common one and as it has some woody strings I usually peel it, cut it in smaller pieces and use in pies and cakes. I also freeze this rhubarb for later use.The rhubarb on the right side is from my

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-54174325631762921062009-03-24T20:30:00.021+01:002009-11-07T18:55:01.586+01:00

These soup dumplings were one of my favourite food when I was a kid, but I cannot remember when I ate them last. Luckily they are very popular in this part of Europe so I have kind of rediscovered them.Something that was complete new to me was that here in Germany these dumplings can even be prepared as a dessert. I just bought some buckwheat semolina and will definitely give it a try.Semolina

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-75976478232126246772009-03-18T17:32:00.021+01:002009-11-07T21:03:05.410+01:00

This is a perfect salad to welcome the spring! It is fresh, fabulous and you just want more of it. Feel free to make it with different vinaigrette.Fresh zucchini saladserves 22 small zucchinisjuice of 1 lime3 tbsp olive oil1 red chili, finely sliced1 tbsp chopped coriander10 cherry tomatoes, halvedsalt and pepperbit of cressMix oil, lime juice, coriander, chili, salt and pepper. Slice the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-52059661919704107522009-03-15T18:15:00.054+01:002010-01-27T15:54:07.125+01:00

I have been curious about Bramley apples for a very long time, and finally I got a chance to cook with them. Bramley apples are British and almost all UK recipes, where apples are included, call for Bramley apples.They even have their own webpage where they are described as "superior to other dessert apples when cooked". The webpage has some great recipes as well. So what can put these apples to

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-19236244768887228192009-03-12T17:16:00.010+01:002009-06-28T17:24:34.646+02:00

...asparagus, rhubarb, asparagus, rhubarb, rhubarb, asparagus, rhubarb, asparagus, rhubarb, asparagus, rhubarb, asparagus, rhubarb, asparagus...I cannot decide which one I am looking forward more...rhubarb, asparagus, rhubarb, asparagus, rhubarab, rhubarb, asparagus, rhubarb, asparagus, rhubarb, asparagus, rhubarb, asparagus, rhubarb...

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-77939829989535961362009-03-08T20:39:00.025+01:002009-11-07T19:06:29.048+01:00

It looks like a cheesecake but it is not. It is a piece of English white Stilton cheese dotted with cranberries. I love it. It is creamy but at the same time it crumbles easily, the taste is mild and cranberries are slightly sweet. And on a piece of your favourite cracker becomes a true English delicacy.Crackers45 crackers, 5x5 cm1 dl kamut flour3 tbsp buckwheat flour1 tbsp olive oilpinch of

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-32733236225227399862009-03-05T18:04:00.025+01:002009-11-21T12:32:52.203+01:00

Refried beans have the most confusing name a dish can have, ever. The first time I heard " frijoles refritos", as they are called in Mexico, I got a picture of beans that have been fried twice, with lots of oil (deep-frying amount of oil) involved. Makes no sense, I know.And their English translation, refried beans, did not make it any easier neither. But one day after watching how they were

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-47583321426181172102009-03-01T21:26:00.027+01:002009-11-17T20:46:48.912+01:00

This is an amazing cake, it is definitely in my top 3 favourite cakes. In Mexico it is called "Pastel de elote", and it is made of sweet corn.It is a very delicious, moist cake and the best part is that because of the natural sugar of the sweet corn the cake is made with only 3 tbsp of sugar. If you are not on the sweet-side then you can use even less than 3 tbsp.The trick is to use fresh or

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-19465743805631316972009-02-25T19:04:00.021+01:002009-11-07T18:59:04.329+01:00

And this is what Mexican people do when they have some old tortillas at home, they make chilaquiles, for breakfast.Chilaquiles are made of old tortilla wedges that are simmered in a tomato-chili salsa until soft and topped with chicken, Cotija cheese and Mexican crema....perfection.Traditionally tortilla wedges are deep fried but I simply do not do it, instead I dry them in the oven until hard. I

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-90770883907279424182009-02-21T13:01:00.024+01:002010-01-27T15:54:07.126+01:00

Pumpkin and fresh sage are a perfect match. And adding sour cream and hazelnuts makes this strudel a perfect-pumpkin-strudel.I used sour cream but I believe any kind of creamy cheese like, ricotta, mascarpone, quark, will work fine as well. Semolina takes up all extra moisture that the pumpkin and cheese release when baking.Phyllo dough can be used as well but homemade strudel dough is easier to

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0tag:blogger.com,1999:blog-3836288696756160726.post-89161251522444959752009-02-18T17:41:00.026+01:002010-01-27T15:54:07.126+01:00

Strudel comes from Austria and the most popular version of strudel is with apples, Apfelstrudel. But strudel can be filled with both sweet and savoury, fruits and vegetables, meat and tofu...I have even heard about the strudel filled with sauerkraut, have not seen it yet but as soon as I do, I will document.The dough and the shape is what makes it a strudel. The dough is slightly thicker then the

Milahttp://www.blogger.com/profile/00057898881140008401noreply@blogger.com0