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.

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!

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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

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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!

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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!

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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

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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.

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FILLED PAPRIKA WITH MINCEMET & 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.

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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

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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.

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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.

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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!

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CRAWFISH SPAGHETTINI IN WHITE WINE PARMESAN SAUCE

This is for you Gabriele.

This weekend I finally managed to visit my best friend Patricia in Munich again. I met “Patz” in summer 2008, where I also met her parents. I remember Gabi, her mother, made this awesome Crawfish spaghetti and I recooked it in my own interpretation style. Thank you, Gabriele, for showing me this dish, being always nice and hospitable to me and enriching my life with your crazy daughter.

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What do you need?

  • Spaghettini
  • A bunch of dried tomatoes
  • A bunch of cherry tomatoes
  • 1 Parmesan
  • 1 bottle of white wine
  • Salt & pepper
  • Truffle oil
  • Tomato paste
  • 2 shallots or one onion
  • 1/2 clove of garlic
  • Olive oil and butter
  • 1 package of scampi
  • 4 packages of crawfish
  • 250 ml Cream & 250 ml Crème fraîche
  • 1-3 bay leaves

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What do you do?

Cut and fry the dried tomatoes, the shallot and the garlic (in butter and olive oil). Adjust the crawfish and the scampi and wait till they´re ready. Now you deglace everything with white wine, tomatoe paste and adjust the cocktail tomatoes (cut them in halves before) and the bay leaves.

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Haul out the scampi (you need them lateron for the decoration), adjust the cream & the crème fraîche and salt it. Shave the whole parmesan and insert it into the sauce. Eventually you have to adjust more white wine. Let it all simmer for some time and prepare the spagettinis, when they are finished prepare everything on a plate, adjust the left over parmesan, the fresh pepper and some truffle oil on every plate as well as the scampi  – et finit!

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BRESAOLA CARPACCIO

This is for me.

Yes, you heard it right. Since I left my university and started to work I start so much valueing my spare time. Just beeing alone from time to time feels so rare right now that I cannot be hedonistic living in the day, no I have my alarm (which I normally never have!), have my routines and come home late where it´s hard to motivate myself to cook, blog or anything else. No wifi didn´t make it easier. So I really thought whom to dedicate this recipe to- but I have for every single friend a recipe even if it´s not posted yet. So I got this one thing for me -which is fine? I´m always praying here to celebrate the relationship with your friends but more over I want so say here: Work on the relationship with yourself, every day.

As it´s the only one you know and you will know, all your life.

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“Why Bresaola?”, “WHY not?”. For all those who love the classical Carpaccio – here is my alternative if you don´t have the patience to freeze and cut the meat on your own and the next restaurant is too far away. So if you like the classical type of Carpaccio, you will definitely love this.

What do you need?

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  • 1 package of Bresaola (captain obvious)
  • 1 bunch of aragula salad
  • olive oil & Crèma di Balsamico
  • celery
  • A handfull of pine nuts
  • Salt & fresh pepper
  • 1/2 lemon

What do you do?

Wash and dry the salad, warm up the pine nuts (no extra fat, as they release their fat when heated) and cut the celery into small pieces. Now arrange the bresaola the way to do it for the classic carpaccio, arrange the salad, press the lemon, adjust the pine nuts, salt & pepper it – some olive oil and the balsamic – that´s it.

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I don´t know what you´re doing tonight, but I´m just hanging with a friend this evening. While others go out we decided to do both something we enjoy, me blogging he playing games. Just being alone with each other is sometimes the best yet.

With many people you can talk, with little you can keep silent.

The slogan of the company I´m working for currently is “Because I´m worth it”. Did you recognise it? It´s very beautiful, but not only in an outwardy cosmetic term. We should be there for others – always. But also we should always be there for ourselves.

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MEDITERRANEAN TURKEY WITH ZUCHINI-FETA-CHEESE-MOUSE BY FELIX

This is from Felix.

Felix and I studied at the EBS together, here we met the very first week of our semester, here we got wasted the very last week of our semester. At Toni´s Ambtskeller we were nostalgic concerning the end of our semester, talking about our intake, love and of course.. great food.   As I love the combination of bacon & fresh sage he told me about his awesome recipe with turkey hen. I never cooked with turkey hen so it´s for me as new as for you. Now that I left my beloved Oestrich-Winkel and I have nearly no time in Düsseldorf to cook I´m more than happy Felix sent me his recipe. I miss Oewi even more now.

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If you’re a friend of meat mixed with nice seasonings and fresh vegetables, then this will absolutely fit your demand. Easy and delicious, just try it!“-FELIX

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What do you need?

  • Turkey Hen filets (as much as you like to eat)
  • Serano ham (according to the filets, 1 slide per piece)
  • Green Pesto
  • Salt & fresh pepper
  • A bunch of fresh sage
  • A bunch of cocktail tomatoes
  • 1 zucchini
  • 1 piece of feta cheese
  • Olive oil & butter to fry everything
  • 1-2 onions

What do you do:

At first preheat the oven to 180 degrees. Now you marinate the turkey hen in salt, pepper and the pesto and wrap it in its new fancy serano ham coat. Roast it quick and hot in the pan and adjust the sage leaves. Put everything (plus the cocktail tomatoes & the cuttet onions) casserole and let it braise for 25 minutes. Parallel you fry the zucchini in the pan (just take the same one you used for the meet) and adjust the feta so it melts over the vegetable.

Now arrange everything together .. et voilà!

 

 

CREAMY LEMON-SALMON PASTA

This is for you Annie.

You don´t only support me with my candy-contest in a very creative way, give me a place to stay in Düsseldorf when I´m going to L´Oréal, no you are my friend and always nice and helpful. I really like you as we are so different but I feel you like and value me the way I am without trying to change me. I hope you´ll always stay that tolerant and nice and never change.

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So basically Annie and I met for studying Butler, Kant, Nietzsche, Bentham and James for our last Master exam at the EBS and needed to cook something. I didn´t want to do Caprese as I already have that in my blog nor Pesto pasta so we decided to make Salmon pasta.

When I prepared them I realized this is the first PASTA recipe in my blog, wuhu! I coudn´t believe it, as I lovvve pasta so here we go!

What do you need:

  • Pasta (I always prefer tagliatelle)
  • 300 gram Salmon
  • 1/2 lemon
  • Fleur de Sel & fresh pepper (THX Robin for borrowing the pepper so spontaneous)
  • Crème fraîche 
  • Cream
  • White wine
  • Butter

What do you do?

So you cut & fry the salmon in butter and deglace it with the pressed lemon and a some wine. Adjust the Crème fraîche & the cream and salt the sauce. Parallel you cook the pasta and arrange all on a plate. Now only the pepper is missing – Good appetite!

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EASTER BUNNY CHOCOLATE CAKE BY HENNY

This is from Henny.

I met Henny last semester over my “Maggots” (Vici & Fofo) and also on a running dinner Pascal was organizing (the dude who doesn´t like raw tomatoes) and envy her this semester for traveling around the world where as I am chilling here in Oestrich-Winkel. I always like to follow her nice pictures of traveling, like her trip through Paris, Monacco, St Tropez, Cannes, Morocco, Casablanca, Marrakesch and the sahara desert.Yup but Oewi was fun, too. After in return following my blog she realized I have a lack when it comes to sweet recipes and sent me her recipe for her Easter Bunny Cocolate Cake! I really think it looks great and when exams are over I´ll try to bake it!

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“For everyone who wants to get rid of too many easter eggs and easter bunnies or anyone else who loves chocolate and caramel it is the perfect sunday afternoon cake!”      

- HENNY

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What do you need?

For the dough:

  • 250 g butter
  • 250 g remnants of Easter eggs and bunnies
  • 150 ml Espresso
  • 225 g flour
  • 1 tsp baking powder
  • 250 g cane sugar / brown sugar
  • 2 tablespoons of cocoa powder
  • 100 ml buttermilk
  • 4 eggs

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  • 200 g white sugar
  • 75 ml cream Double (cream works also)
  • 50 g butter
  • ½ sea salt

For the Chocolate ganache:

  • 50 g chocolate (Easter Bunny)
  • 50 ml Cream Double

 

 What do you do?

First of all you should start with the salted caramel. Put sugar and 50 ml of water in a pot at very low temperature until the sugar is melted. When it reaches a golden clear creamy stage, which takes a while, you can take the pot of the oven and put the cream and butter as well as the salt into it. For the cake you need to heat your oven to 150 degree.
1. Put chocolate, pinch of salt, espresso and butter into a pot and heat it up until it is completely melted. 2.Mix flour, baking powder, sugar, cocoa in a large bowl. 3. Mix the Buttermilk and the 4 eggs to the melted butter chocolate cream. 4. Mix everything together with the flour mixture. Afterwards it goes into a cake mold and goes for about 1 hr in the oven. In the meanwhile you prepare the ganache which is also very easy. Just heat up the Cream double and pour it over the chocolate and wait till the chocolate is melted.When the cake is done it needs to cool down for a bit, afterwards you slice it in the middle that you have two bases. The first base gets the caramel and a little bit of the ganache, than you put the second base on top. For the topping you use the hand mixer to make the ganache more creamy. Finally you spread the fluffy ganache all over the cake. If you like you can even put some white chocolate rasps.

Happy (belated) Eastern!

 

MINI-PAK CHOI FROM CHINATOWN

This is for my parents.

Sorry for always raiding your fridge when I´m home. The last time I went to my parents I stole their last Mini-Pak Choi which we all like a lot. I don´t know when my family started their passion for this asian vegetable, but I definitely begun loving them when I had something like a date in London and the guy introduced me to China Town and its restaurants where we were eating Crispy Canton Duck with pancakes and curbed Baozi. Along my new London-favorite-Menu I tried the first time ever the Mini-Pak Choi. Back in germany i made a little jump of happiness when I discovered them in the super market. So I tell you how it´s done how I do them.

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What do you need?

  • 1 package of -big surprise- Mini-Pak…wait for it… Choi
  • 1 Apple
  • 1 tbl spoon of soy sauce
  • 1 tbl spoon of white wine
  • 1 tea spoon of honey
  • Olive oil & butter
  • Fleur de Sel & fresh pepper
  • Dried Chili

What do you do?

You cut the apple and fry the one half together with the Pak Choi in the pan (in butter and the dried chili). Make sure the bottom of the Pak Choi is getting fast warm than the top (as it´s very sensitive). Adjust the salt and deglace everything with the honey, whine & soy sauce  (process will be 15 min in total). Arrange it on a plate with the remaining raw apple, adjust olive oil & pepper and there you go my little hobby cook.

Nam nam nam, i miss London. Damn.