TRUFFLED BEETROOT CARPACCIO

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This is for you, Carpaccio-lovers.

I don’t know how you feel, but I just love carpaccio. While thinking about the traditional carpaccio with very thin slices of beef filet and arugula salad my mouth is watering and my heart is making a little jump. But there are so much more creative carpaccios that deserve some recognition, like the BRESAOLA CARPACCIO, the FENNEL CARPACCIO I already posted,  or the following I would like to introduce to you. Let me know how you liked it, I just felt in love with the taste (and the colorful look!) immediately and when my tongue tasted the combination of hearty bacon with fresh cucumber, elegant goat cheese with truffles and crispy beetroot I was totally committed to this variety of tastes.

What do you need?

  • IMG_21421/2 fresh or already cooked Beetroot per person (remember it’s a starter)
  • 1-2 spoons pp of high qualitative olive oil (extra vergine) & some drops of truffle oil
  • 1 spoon of goat cheese
  • 1 slice of cucumber and bacon pp
  • 1 parmesan
  • Some pine nuts & some parsley

What do you do?

Peel the beetroot (only if you bought fresh beetroot), if you bought shrink-wrepped there is no need for peeling. I prefer my carpaccio crispy, but if you prefer the tender version, you can precook the vegetables for some time.

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Cut the beetroot into slices as you see it in the pictures. If you don’t have a sharp knife, you can also use a breadcutting machine. Arrange them on the specific plates and already adjust the olive oil and if you want some (just a little!) vinegar as well as salt & pepper.

Mix the goat cheese with some salt, pepper and truffle oil and build a cucumber-nest which you fill with the cheese.

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Cut and fry the bacon and also the pine nuts (separately, the pine nuts just need some minutes in the pan and no added fat!).

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Cut the parmesan cheese in very thin slices and arrange if, together with the cucumber-nest with bacon and the pine nuts on the carpaccio.

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Simply add some fresh pepper and parsley and you are finished with a perfect looking, awesome tasting dish.

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HAPPY BIRTHDAY!

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As yesterday was my birthday I had some friends over for a few drinks, a little dancing and yes of course food. My little variation of easy-to-eat dishes may be an inspiration for you planing your next party. Let me know whether you need any informations towards the recipes!

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Plums wrapped in bacon

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Plums wrapped in bacon

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Welcome soup (Carrot-Tuna)

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Cheese plate (my favorite one is the goat cheese with honey)

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Carpaccio with Serano Ham 

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Sausage Plate

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Salami Sticks

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No dinner without decoration

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Hungry all over again!

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Also, I never go without candles

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Caprese

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Caprese

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Pasta-Salad

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Sideways

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Front view

IMG_1936More cheese

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Avocado filles with shrimps in home made cocktail sauce and red pepper

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And some grapes finally.

Sooo… I am grateful for the friends that surround me, the man I love and the parents who come over to my place to bring me a cake, a hug and be with me on my birthday.

I have nothing to wish for.

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PORK LOIN WITH CARAMELIZED CARROTS

This is for Family.

Dinner with Family. If you ever cook for your family you know pleasing everyone’s taste isn’t easy. But here is a dish everybody will like. My mum for example loves potatoes, I love caramelized carrots and my brother and my dad love meat.

Invite your family and cook for them!

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What do you need?

  • IMG_18831-2 pork loins
  • 1 bunch of carrots
  • 1 bottle of white wine
  • 1 bottle of red wine
  • 1 spoon of honey
  • Fleur de Sel & fresh pepper (reddish and black)
  • Thyme
  • Garlic
  • Onions
  • Butter & olive oil
  • 3 spoons of sugar
  • 1-2 Crème Fraîche
  • Nolly Prat

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What do you do?

Peel the carrots and onions according to the picture and marinate the meat with oil, garlic salt & pepper. Heat up a pan with butter and sugar but don’t stir it till it’s lightly brown (to caramelize it). Insert the carrots and let them fry for around 2 hours at medium height, while deglacing them with wine (red & white) and honey. Also salt (as they lose a lot of salt) and pepper them.

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Cut the Steak into pieces and fry them with butter and oil in the pan. Deglace the meat with Nolly Prat.

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When the meat is fine, you adjust some Crème Fraîche and serve it together with the carrots.

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My mum also made a french apple cake and some cappuccino as dessert.

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Yuuuuuum.

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GLORIOUS GARLIC SOUP

This is for you Fanningberg.

Since more than 10 years my family and I visited the Fanningberg in Austria for skiing. This year however, would be our last time at the place we always stayed as it closed. Really sad about this fact I enjoyed the last time the ski region and the local food. One dish I always loved was the traditional garlic soup, which I cooked myself the same day as I returned. Here is my recipe and the pictures of that specific soup.

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What do you need?

  • 1 bulb of garlic
  • 2 onions
  • 3 potatoes
  • 1 crème fraîche
  • 1 bottle of cream
  • Pepper (reddish & black)
  • Salt
  • 1 bottle of white wine
  • 1 bunch of root vegetables
  • Olive oil & butter
  • Some chives
  • 3 bay leaves

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What do you do?

You need 2 pans, as you will prepare the root vegetables different than the rest. Peel, Cut and fry the vegetables in butter & olive oil. In the one pan you fry the garlic/onions/potatoes and in the other the root vegetables. Deglace both with white wine, insert some bay leaves in the pan of the root vegetables and adjust in both pans some water to let it simmer for 2 hours. Pour the pan content  with the root vegetables through a sieve and pour this broth in the pan with the garlic. Mix everything together, adjust crème fraîche, salt and black pepper. Eventually you need to adjust some more wine. Now whip the cream, prepare the plates and adjust some of the cream/red pepper/cut chives. Serve with some bread.

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FRESH PEPPER

This is for you, people who cook only with fresh ingredients.

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Have you ever seen fresh pepper? If you are so lucky to have, I must admit I have never been fortunate enough. One day my dad called me in the kitchen and showed me what you are seeing in the pictures. He told me it was fresh pepper. I must tell you, I always try to only use fresh ingredients and obtain knowledge on its origin. But pepper? I kind of never thought about it.

It was just there.

My father explained me, that one of his patients had a pepper tree in her garden in Spain.

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I think it is beautiful and this pepper remembered me to always ask where are the food and the ingredients that we eat and use coming from?

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SPINACH SALAD WITH CRISPY GOAT CHEESE

miencuisine:

MY FRIEND FROM WINEGENIUS <3

Originally posted on MIENCUISINE:

This is for Lucas from Wine Genius.

Fancy Food comes along best with exquisite wine and good company – that is the perfect harmony for me to celebrate an ideal meal. Lucas is Co-founder & CEO of the Wine start-up Wine Genius, where you can buy high sophisticated wines from all around the world but of course also those of our beloved Rheingau. So basically Lucas brought the wine (Riesling) and I prepared the food – but together we made the perfect combination for what you need to enjoy the perfect summer dish. In the following I would like to introduce to you to my Spinach Salad with Crispy Goat Cheese and why we choosed the Riesling Herrnsheimer Schloß (of winery Neumer) to be the best friend and companion of this romantic dish. Enjoy!

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So what do you need?

  • 1 bag of fresh spinach salad
  • 2 goat cheeses

View original 497 more words

FONDUE & FEUERZANGENBOWLE

This is for you Heinz Rühmann.

Watching the “Feuerzangenbowle” while preparing a “Feuerzangenbowle” is not only delicious and sociable, it is our families tradition. Once a year we would prepare it with fresh oranges, lemon, cinnamon and cloves. The caramelized sugar and the red wine remember on german “Glühwein” you try at the christmas markets but this bowl tastes much better. It is the same bowl my family prepares the Fondue for Christmas or NYE or another social event.

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For the meet we buy beef and chicken, but I personally prefer beef over chicken.

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The sauces you can buy but I advise to make them easily by yourself. I prefer less but high quality sauces over a broad range of whats-o-ever-sauces. We prepare sour cream, dill, salt and pepper.

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For the evening watch some movies of Heinz Rühmann and prepare the bowl.

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LEEK SOUP WITH CRISPY BACON

This is for you 9gag.

Being addicted to 9gag for years, it is impossible to ignore the communities fascination for bacon. As they focus mostly on fat burgers, I prefer my bacon more elegantly, as an ad on to my favorite dishes. Like for this leek soup. It is healthy, yummy, easy to made and some wiped cream with bacon is not going to be missed #WOW #SUCHFOOD #MANYSOUP #SOYUM #WOW.

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What do you need?

  • 1 packages of bacon
  • 1 leed
  • Garlic
  • Ginger
  • White wine
  • Olive Oil
  • Salt & fresh pepper
  • Whipped cream
  • 1 onion
  • Sour Cream
  • Philadelphia
  • Dark bread
  • Some peas for decoration

What do you do?

Cut all the vegetables. Fry the garlic, onion, leek, ginger in butter and olive oil and cook them for 2 hours or longer (Deglace them with white wine). Fry the bacon and cut it into pieces. Cut the bread into slices and apply the Philadelphia and some bacon on it. If you want you can cook some pies for decoration. Now try the soup, adjust some cream and salt and pepper and mix it till it is creamy and no pieces are left. Serve it with the bread.

#WOW

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GINGER CARROT SOUP WITH TUNA

This is for you Vienna.

Vienna is the next big city I am moving to after finishing my Master thesis. Finding it pretty hard to say good bye I also enjoy the anticipation of moving in with my boyfriend and opening a new chapter of my life. We cooked this dish together for a friend and I felt the tuna gave the famous carrot ginger soup an extra taste you shouldn’t miss.

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What do you need?

  • Carrots. Looots of Carrots.IMG_1842
  • Ginger
  • Thyme
  • Salt & red pepper
  • Cream
  • Sour Cream /  “Schmand”
  • Crème fraîche
  • Philadelphia
  • Tuna in can (oily)
  • Gouda
  • Dark bread
  • Butter & olive oil
  • 1 lemon

What do you do?

Peel, Cut and fry the carrots and fry them in butter/oil. Cook them for an hour so they get soft and you can purée them. Adjust some pepper, salt when this is done and apply some whipped cream, crème fraîche and sour cream. Insert as much ginger as you like. For the bread you mix the Philadelphia & tuna and apply some of the lemon, salt & pepper. Cut the bread into slices and apply the gouda bevore you put it in the oven. When they are warm and guests waiting on the table you apply some of the tuna paste, some tyme and pepper. Serve it with the soup – here you are welcomed to insert the tuna paste which is left over in the soup. Serve the soup with the bread, some fresh wipped cream, thyme and pepper. We had this dish in Vienna with white wine.

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THE PERFECT STEAK

This is for you men.

Cooking is for women? No way. Cooking is preparing food and therefore a matter for us all. I am not cooking as I see my duty as “future-to-be-housewife” where cooking shall be the no #1 skill. Cooking to me is fun, meditation and making other people happy. But I have to admit there a female and male dishes. As woman prefer light and creative meals man mostly prefer a bloody steak. Which in my eyes is fine – I love my steak bloody, too. So why not cook something everybody is happy with?

Crispy rosemary potatoes and sweet thyme carrots are the perfect significant other for the male steak.

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What do you need?

  • 1 beef steak per person
  • Garlic leaves
  • Onions
  • Red wine
  • Butter & Olive oil
  • Salt & Pepper
  • Mustard
  • Sugar & honey
  • Carrots
  • Potatoes
  • Thyme

What do you do?

Marinate the steak the following: Mustard, honey, olive oil, pepper, garlic, rosemary, onions, red wine & salt. Peel the carrots and caramelize them in the pan with sugar & honey. Fry them in butter, garlic & onions and deglace them with red wine. Salt, pepper them and apply some rosemary.

Cut the potatoes into halves (small ones), apply salt in the inner side, pepper and rosemary. Put them in the oven at around 160 degree. Fry the steak for 1-min each side and deglace it with red wine.

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