EUROPEAN BURGER SPECIALITY

miencuisine:

Wanna try out a really awesome and sophisticated Burgerrecipe? Try this one :) XX MIENCUISINE

Originally posted on MIENCUISINE:

This if for all the lazy university days.

Do you know these days? You don´t know what happened yesterday, you roughly know what happens tomorrow and so you just hang out and let life happen to you today. I love those days. They don´t feel stressed out but yet you managed to do a lot. You realize you just called an old friend, learned with your fellow students or had time to talk to your parents. As our Masters degree is closer to come and our intake is going to split all around the world, I highly appreciate those afternoons where we hang out, cook and talk about everything & nothing. We switch to english, to different cultures, different backrounds. But we share one thing in common that is the shared time of the moment and all differences are forgotten. I´ll miss those days.

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This Burger is fuckig awesome. You…

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YOU LOVE TO TRAVEL I LOVE TO COOK

This is for you Pauline.

I met Pauline, or “Popo” how Flore and I call her during my semester abroad in Paris. We would regularly go out, buy macarons and talk about boys and other girls stuff.

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Pauline and me, Paris 2013

Short, we had a blast in Paris but started soon to have deeper conversations about what we want to do with our lives and what our passions are. For me it was always cooking, for her it was always traveling. So our ways parted after my semester abroad in 2011 but we stayed in contact, meeting in Frankfurt, Paris and London.

For me it was always cooking, for her it was always travelling

Right now I live in Bangalore, doing my semester abroad for my Masters programme and she took a year of for traveling the world with her boyfriend Anthony. Meeting in India never came to my mind till she asked me to do so. 

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Me, Pauline & Anthony, celebrating her birthday at Déja Vu – Restobar in Bangalore, 2014

So we met in Bangalore having streetfood and conversations together. Their passion for traveling and mine for cooking just seemed to match each other perfectly. So one day we invited friends to our place from France, Switzerland, Norway, Germany and of course India. One of my friend these days never had Pasta bevore in his life! So you can imagine we had a multiculti and fun evening.

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A classic Bolognese with unusual ingredients

So Pauline, when you read this lines I hope you know even if you are far from the eye it doesn’t mean you are not close to my heart.

Keep following traveling the world and with that following your passions. We will meet during our adventures and share our experience.

If you want to have a look at Paulines & Anthonys Blog:

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Anthony & Pauline

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For the recipe:

A CLASSIC UNCLASSIC BOLOGNESE

For me cooking in India is quite a challenge, as I seldom find all the ingredients, that I need. So instead of minced beef (India, Cow, Holy – pretty complicated) I simply bought minced goat. It looks different and the taste derivates a little from the Bolognese we know – but some guests even said they wouldn’t have noticed it, when I would not have told them. Anyway it broadend my mind that you can cook a classic dish with an unusual ingredient and yet create something awesome new. Let’s be braver in the kitchen! Or like Simone and I used to say: “Plus de courage!”

What do you need?

  • Fussili PastaIMG_9028
  • Goat Minced Meet (1 package per 2 persons)
  • Tomato Purée (1 can per 2 persons)
  • Cream (50ml per person)
  • Garlic
  • Onions
  • Tomatoes (1 per person)
  • Ginger, only some slices
  • Carrots (1 per 2 persons)
  • Salt & pepper & sugar
  • Olives for the sauce (optionally)
  • Bay leaves for the sauce
  • Chillis (fresh or dried)
  • 1 bottle of white wine
  • Italian herbs (rosemary, parsley, basil etc.)
  • Friends you love and whom you love to cook for
  • Butter & Olive oil

What do you do?

Peel, Cut and prepare the carrots/onions/garlic/chilli/tomatos/ginger and fry them in butter & olive oil. When they are ready (onion pieces have to be slightly brown) salt, pepper and sugar it and adjust water to cook it (better put everything in another pan, as you can use the current one for frying the meet!)

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Then fry the meet till it’s crispy brown. When it is finished deglace it with white wine, add all the herbs you want to add and fill the two pans together. Now add the cream and look if you need to salt or pepper it more. Adjust the olives and the bay leaves. Let it simmer over several hours and if you want it to tase perfectly, let it get cold over night and reheat it the next day.

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If you want, you can make some garlic break. (Fry the pieces in butter, olive oil, garlic and adjust some herbs as rosemary)

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Pauline is a sweetypie and made us french crèpes with Nutella.

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Enjoy!

BRUSCHETTA

miencuisine:

So this was one of the first recipes I posted. They are one of my favorite snacks, super easy and even more yummy than pizza (I know I am promisisng a lot here!) Try it out! :) XX MIENCUISINE

Originally posted on MIENCUISINE:

This is for you Mone.

I will always think of you, Berlin, FFM, legendary New Years Eve´s nights and everything we went through together with the girls when I cooked this Bruschetta.

Ok, so this recipe is pretty easy but extremely delicious and even better than Pizza.

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What do you need?

  • Garlic
  • Tomato Paste
  • Baguette
  • Butter (never EVER use magarine) & olive oil
  • Cherry Tomatoes (only if you like tomatoes and are not a tomato-phobic as my good friend Pascal)
  • Mozarella
  • Fleur de Sel & fresh Pepper
  • Dry basil

Cut the bread in 2cm pieces and fry them, together with the chopped garlic, the butter and the olive oil till they are golden brown. Here you can already put some of the dry basil, the salt and the pepper on them if you like. Fry both sides.

When both sides look like beautiful gold bars of bread you can apply…

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SOUTH WESTERN BEAN DIP BY AVRIL

This is from Avril.

I met Avril at University – we had a lecture together (I think it was HR Management) and I liked him immidiately. He was very open minded, funny and fresh. As he lived in Hallgarten, such as me, we would hang out with each other. Once I had some leftovers there from the food I made and offered him some. All he said was that he cannot eat so much calories but ended up eating the whole plate. Avril was always fun to be with and it’s really sad to not have him anymore in Germany. Here is his yummy Bean Dip! It looks healthy and delicious so give it a try!

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“Growing up I have always loved Mexican food and it wasn’t until I got to college when I started making food for my self I realized how amazing making Mexican dishes can be. I stumbled upon this recipe at a dinner party. When I first tasted this Mexican bean dip I was in love and I had to make it for my self. Fortunately, I was able to get the recipe from my friend and with some additional ingredients I made it my own. So pull up a set, serve yourself a bowl and enjoy because this recipe is a sure crowd pleaser”

- Avril

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What do you need?

For the salad:

  • 2 cans (15 oz each) black beans, drained, rinsed
  • 1 can (15 oz) dark red kidney beans, drained, rinsed
  • 1 can (11 oz) no-salt-added whole kernel sweet corn, drained Cooked and sliced chicken breast 1 cup chopped green bell pepper (1 medium) 1 cup chopped red bell pepper (1 medium) 1/2 cup sliced red onions (8 medium) 1/4 cup chopped fresh cilantro

For the dressing:

  • 3 tablespoons white wine vinegar or cider vinegar 3 tablespoons olive oil 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper

What do you do?

Step1 in large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended. Step2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 1 hour to blend flavors.

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Avril and me on our boats trip, 2014

DÉJA VU RESTAUBAR – RETRO BAR IN MODERN INDIA WITH TRADITIONAL FOOD

This if for you Raghunandan.

Since one month I now live in Banaglore. Thanks to Suraj I met really nice Indians, like my close Buddy Nitin. Nitin introduced me to Raghu who owns an adorable restaurant on Bannaghatta road – willing to try all sorts of indian food he invited Gunnar and me to give indian cuisine a try. It was literally the best I ate since I´m here and we couldn´t stop enjoying it.

So thank you for beeing a generous host – and a fun friend to be with.

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So if you want to meet this place and experience this awesome food, check this place out:

Deja Vu resto-bar , 5th floor, Gopalan innovation mall

Bannerghatta Main Road ,Bangalore 

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Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

miencuisine:

I never really baked I am more the “cooker”. But always purchasing Cupcakes is less fun than trying it out for myself onetime. Sooo I will try this one!

Originally posted on foodlikecake:

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.

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Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.

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Enjoy!

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MIEN´S TRUFFLE PASTA

This is for you Marvin.

Favorite food for favorite people – every person who knows me well knows about the fact that my favorite recipe is my Truffle Butter. I started to like Truffle Pasta around the age of 18 – we used to go to Frankfurt´s Hot Spot Garibaldi where I smelled the Truffle and the warm Parmesan Cheese from the people next to me. After that I got addicted to it but also wanted to integrate this recipe in my “food-mind-set” and even more than that: I made it my mission to bring this recipe into perfection making it even more delicious than in every top restaurant selling Truffle dishes. Over the years I improved in this task and today I couldn´t be happier with it. So it´s my favorite dish of all. Thinking about whom I could dedicate this to a lot of persons plopped in my mind who loved the dish as much as I do. But I thought about whom I love the most and who is – according to my favorite dish – my favorite person of all.

And that is you Marvin. I love you with all my heart. Instead of Joey answering “I want girls on bread” to Rachel´s priority-question (“it´s like Sophie´s choice!”) I can only say that I might even like you more than my favorite dish.

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What do you need?

  • 1 Parmesan CheeseIMG_8484
  • 1/2 Pecorino Cheese
  • 50 g. of butter per person (yup doesn´t make slim)
  • 100 g. of cream
  • Brown truffles (of course you can also buy white truffles, but in case you´re not a fancy Princess Consuela Banana Hammock eating gold and riding your flying pony I advise you to buy the more affordable version)
  • Fleur de Sel & fresh pepper
  • Olive oil
  • Truffle oil (beware that there is good and bad truffle oil. Make sure to use one with a strong aroma)

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What do you do?

Let the butter get room temperature. Cut 3/4 of both cheeses and insert the pieces in a moulinet, together with the cream. Mix it together with the butter and insert some olive oil. Salt and pepper the butter (which should be light yellow now) till it fits your taste. When the butter is finished you add 90% of the truffle oil (250 g. the min. to adjust to the butter) and prepare the pasta. (Baby, I know you prepare the Tagliolini - but I prefer filled Pasta with porcini, truffles or/and  mascarpone).

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Take every plate and create a “bed of Parmesan” meaning you slice the Parmesan & the Pecorino (remember: the remaining 1/4). Now you arrange the Pasta in a nice way on the plate and apply some of the butter on the pasta.

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While the butter slowly melts you add some drops of truffle oil on every dish, some pepper, some salt and again some of the Parmesan/Pecorino. Serve it with some wine and white bread such as ciabatta so you can dip it in the melted, warm butter.

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Enjoy!

HAM & CHEESE SANDWICH FOR CHILDREN & CHILDISH ALDULTS

This is for the child in you.

Yup, Birthday Parties, the first Pyjama Parties at your friends places where magically the same food always tasted different compared to home and many other locations where small snacks were provided were: AWESOME. Mostly the food was rather low in nutrition but the child in you didn´t care. The child in you didn´t eat with guilt it´s crisps, the child in you didn´t count any calories, the child in you just enjoyed what was on the plate. When I remember my childhood I remember lots of fruits & vegetables (Brussels Sprout – UGH, Gross!) but also sport events where I would eat without guilt but happiness in my heart. One of this dishes we loved was the popular Ham & Cheese Sandwich. It´s nothing sophisticated, super easy and super yummy. Break up with your rules & your weighing scale for today and make place for some food that brings easiness back.

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What do you need?

  • Toast (as many slices as you want!)
  • Cheese (Slices: I prefer Fol Epi as Patricia always claims it´s the best)
  • Tomatoes (1/2 tomato per sandwich)
  • Salad (TBH I don´t even know the name of this salad, it´s just a normal salad, right?)
  • Mustard
  • Butter
  • Sliced ham (1 slice per sandwich)
  • Ketchup
  • Some Salt & Pepper (if you like)

What do you do?

Toast the Bread. Butter & salt it (only a little salt) and spread some of the mustard on the bread.

IMG_6975 Arrange the ham, the tomato and the cheese in a way you see it in the pictures.

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But the whole thing in the oven for approximately 15 min at 150 degrees.

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The sandwich is finished when the cheese is melted and it´s NOT YET DARK. Haha seriously, you cannot make it wrong. If you like you can serve it with a simple salad.

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Enjoy!

TOMATO MINT EGGPLANT WITH MINCED MEAT & PARMESAN

This is for you, Düsseldorf.

From may to september I called Düsseldorf my new home. It was the place where I slept, where I worked, where I cooked. So after my work at L´Oréal I would catch up with my boyfriend to cook our dinner and this eggplant recipe was one them. Düsseldorf I will always remember your    random yellow lights for pedestrians (why, just why?), the nice atmosphere at the Kasematten, the yummi food but mainly the people I met in that time.

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What do you need?

  • 1 eggplant per person
  • 1 package of minced meat per person
  • A bunch peppermint
  • 1-2 onions
  • 5 cloves of garlic
  • Salt & Pepper
  • Olive oil & butter for frying
  • Parmesan & mozzarella
  • Tomato sauce (just take mashed tomatoes with pieces or without – as you prefer)

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What do you do?

Cut the eggplant into slices and fry them in the pan together with some garlic cubes but without any extra oil till they almost get dark brown. Take them out of the pan and fry the meat together with the cubed onions and garlic (adjust here some butter and olive oil). Now take the meat out of the pan and adjust in the pan the tomato sauce. Salt & pepper it so it suits your taste.

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Arrange the eggplants of the iron sheet like this: The first layer is tomato sauce, the second layer is eggplant with 1 mint leave per slice and some parmesan, the third layer is the meat and so on. When you are finished the last layer is mozzarella cheese. Just look at the pictures if there are any confusions left.

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I really hope you give this awesome dish a try – the peppermint gives the whole dish some extraordinary taste.

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Enjoy!

NOSTALGIC BLUE CHEESE GNOCCHI

This is for you Europe.

Since more that a week I now live in Bangalore with my “BFF” Gunnar. I am fascinated by Bangalore, it´s traffic “rules”, the people, the mentality…and the food. To be honest despite of being a lover of the indian cuisine (chicken masala: yummy!) I find it difficult to adapt to such a new way of eating (Spoons instead of fork & knife – or simply hands) every day. So as much as I look forward for this crazy different culture and its kitchen I miss my mommy’s food or simply a slice of german bread with butter & salt. One of the latest dishes I made was one pasta recipe my mum always used to make. As our Meenakshi Mall doesn´t offer the ingredients I am used to cook with I have to adapt to new eating mentalities and be nostalgic about food I´ll be missing for the next months.

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What do you need?

  • 1 package of gnocchi for 2 persons is plenty enough
  • 1 blue cheese (250 g)
  • 1 package of cream (250 ml)
  • Fresh pepper
  • Walnuts to sprinkle on top of the dish (unless you are allergic to nuts like Marvin)
  • Some butter

What do you do?

Well this dish is one of the easiest and cheapest recipes I know so don´t worry, you barley can do it wrong.

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Put some butter in the pan and melt the blue cheese in it – it may go faster if you cut it in pieces before – and insert the cream without boiling the sauce. In the meantime boil the water for the gnocchi and let them simmer till they are ready (for the advised 2 or 3 minutes as the package indicates). Arrange everything on a plate and scatter fresh pepper and some crushed walnuts and be prepared to have some yummy in your tummy.