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!

10157281_10202024466916682_4847251612483373219_n

“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

10174879_10152563318038072_1164108450396773827_n

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.

10267765_10152563318648072_8345457451448463279_n

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.

IMG_8869

-

IMG_8870 -

IMG_8871

-

IMG_8874

-

IMG_8876

-

IMG_8879

-

IMG_8881

-

IMG_8886 IMG_8888 IMG_8887

-

IMG_8889

-

IMG_8890

-

IMG_8898

-

IMG_8902

-

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 

FACEBOOK

IMG_8908

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.

IMG_1818

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.

IMG_1822

Enjoy!

View original

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.

IMG_8483

IMG_8477

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)

IMG_8476

-

IMG_8483

-

IMG_8481

-

IMG_8485

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).

IMG_8475

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.

IMG_8470

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.

IMG_8490

-

IMG_8472

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.

IMG_7004

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.

IMG_6991

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

IMG_6995

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.

IMG_7007

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.

IMG_7592

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)

IMG_7581

-

IMG_7575

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.

IMG_7583

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.

IMG_7588

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

IMG_7595

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.

IMG_7619

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.

IMG_7617

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.

PASTA IN “WALDPILZRAHMSAUCE” WITH BEEF STRIPES IN WINE SAUCE

This is for you Adrian.

I wasn´t always a food blogger – in fact I was just a really bad cooker. Being dependent hungry kids with no clue how to prepare food in a way that you could actually eat it, my brother Adri and I were talented enough to make instant food (clap! clap!). We always ate “5 Minuten Terrine in Waldpilzrahmsauce” until I grew up and decided to spend more time in the kitchen for my dishes than 5 minutes. We lived apart, we lived together – my way of cooking changed, and you´re far from the eye but as you´re close to the heart you can still inspire me and my recipes – even with such “recipes” we applied back than. Talking about simplicity: I always cook with love as I am convinced it tastes only really delicious if you do – thinking of you makes this process pretty easy.

I love you!

IMG_7258

What do you need?

  • “Wellenspätzle” or Tagliatelle
  • A bunch of parsley
  • Button Mushrooms
  • Shiitake
  • Oyster mushrooms
  • Yellow boletes
  • Chanterelles
  • 1 Steak per person (take whatever you like)
  • White & red wine for deglazing the sauce
  • Cream
  • Crème fraîche
  • Onions/shallots
  • Garlic
  • Butter
  • Salt & fresh pepper
  • 3 bay leaves

IMG_7250 IMG_7249

What do you do?

Cut and fry the onions & garlic with the mushrooms and deglaze them with some white wine. In another pan you prepare the steaks: 3 min per side and deglaze them with red wine with bay leaves. Cut it into slices and use the pretty ones for the decoration (those who are still bloody in the middle). While you start cooking the pasta you put the cream & the crème fraîche in the sauce (Mix the boiling of the mushrooms and those of the steak) and add some seasoning like salt & pepper. When the pasta is finished you apply the sauce, some parsley, the “pretty” steak pieces and fresh pepper. YumYum!

IMG_7260

IMG_7265

My note for my roomate Phil.

ITALIAN ANTIPASTI FOR GERMAN MAFIA aka KLÜNGEL

This is for you Phil.

“Mien, I found the perfect apartment for you. It´s close to the , you´ll reach your current working place in less than 15 minutes and you will love your roommate in spe” – Knaddl, my cousin was optimistic; I had to move in here. Luckily her powers of persuasion were high enough to encourage me visiting Phil´s place and meeting him and his friends. From the very first moment I felt comfortable in his close group of friends and told him I would love to move in. So for preventing misunderstandings from the very first moment on, I explained him my bad habits: “I like to listen to the same song over and over again! I can be super messy – but ironically I love tidiness! I can be annoying as hell, but I can cook pretty well!” he seemed to be fine buy all this (till now) and I held my promise. So this antipasti he ate in the kitchen is one of many dished yet to come. Good job Knaddl!

IMG_7243

What do you need?

  • 5 glove of garlic
  • A bunch of parsley
  • 1 onion
  • 1 eggplant
  • 3 hungarian paprika
  • 1 chili pepper
  • Fleur de Sel & fresh pepper
  • Olive oil & butter
  • 250 ml yoghurt (natural)
  • 1/2 cucumber

-

  • IMG_7239

-

IMG_7232

-

IMG_7234

-

IMG_7233

-

IMG_7231

-

IMG_7229

-

IMG_7228

-

What do you do?

Cut the eggplant & the paprika in slices and the onions in quarters. Now you can be spontaneous: Put them in the oven, fry them in the pan – throw them on your grill, up to you. Normally, I don´t have a barbecue in my kitchen, so I fried them in a pan (as always: in butter and olive oil). Adjust chopped garlic & 1/2 chili pepper and fry them. At the same time, you prepare the sauce: Simply mix yoghurt, chopped cucumber and 1/2 chili pepper, salt & pepper and some olive oil. Arrange everything on a plate and add some parsley. Now gain all the credits from your roommates – you´re welcomed.

IMG_7242

 

FILLED PAPRIKA WITH MINCEMEAT & ZUCCHINI – ON BUTTERED RICE BED

This is for you Nana.

Nana and I met years ago in FFM. We found out month after we became close friends – than even our grandfathers were friends. Staying at her place we always sat in the kitchen talking about boys and stuff and her mother cooked – wich we celebrated. I remember the delicious chicken, your red cat, the electric salt mill which I used in the morning for my dark bread & butter breakfast (which I love) and pj parties on your bed (BTW do you still have this crazy pictures?). Thank your for these beautiful memories my Lilifee & Sun Delight.

Your Hazelnut Moon.

IMG_7108

What do you need?

  • 4 paprika (1pp)
  • Rice (as much as you like pp, I always use basmati rice but Clothilde prefered yasmin rice so we took yasmin #TeamYellowPressure)
  • Colorful chili ropes (3-5)
  • Sugar & Salt & fresh pepper
  • Tomatejuice (pressed tomatoes around 4 packages)
  • 200ml Cream or cream fraîche
  • 3 bay leaves
  • 1 zucchini
  • 1 onion
  • 1 shallot
  • A bunch of thyme and pasley
  • 3 carrots
  • 6 slices of cheese (1 per paprika + 2 for the filling) we took old gouda but as always..take the one you prefer
  • Red or white wine for deglacing

IMG_7095

IMG_7090

IMG_7093

What you do:

As always: We peel & cut (preparation phasis). Onions, garlic, tomatoes, zucchini, chili – everything in small pieces and *hop* in the pan (I always fry in butter AND olive oil). Parallel fry the meat (do yourself a favor and adjust always a little meat over time otherwise the leaving water will cause more a cooking than frying). Deglace everything with wine. You can use white or red, just take what you have there. When everything is fried you but it in a bowl, adjust the cheese, thyme and the pasley and salt & pepper it.

IMG_7099 IMG_7100

Finished? Now prepare the paprika. “Behead” them and fill them with the filling and top everything with 1 slice of cheese. Parallel you can start to prepare their tomato bath tube. Therefor you simply warm up the tomato juice, adjust salt, sugar and pepper (if you like dried broth) the bay leaves and the cream. Here your creativity is crucial – if you prefer more sugar or adjusting other ingredients like rosemary you´re free to do so. Now place the paprika in a way you make sure they don´t tilt over. Important? Not too much tomato juice! Otherwise your dish drowns in juice … we don´t want that. Close the whole pan with its lid and prepare the rice (just follow the instructions on the back side). I prefer my paprika al dente but Clothilde prefers them well-well-through so guess what? Yes we made the well-through, of course. While slowly simmering you have to time dinner to be ready between 30- 45 minutes. Yup, not really fast food. But it´s worth it.

IMG_7111 IMG_7108

Okay, now you simply put the rice on the place, adjust some butter & salt & pepper – adjust elegantly the paprika and pour the sauce around it. Now you only pepper it a last time, adjust some pasley so it pleasents the eye. If you want to make your company perfect you should give Nana a call but I hope the dish will be sufficient anyway. Enjoy!

IMG_7104

-

IMG_7123

-

IMG_7122