this is the most elaborate carrot salad i ever made, and actually kind of an own invention (after browsing here and there). first roast 1.5 Tbsp sesame seed, set aside. cut 1/2 onion in tiny dices. mix juice of half a lemon with half a cup orange juice. finely grate a small piece of ginger (2cm?) into the juice. roast cinnamon, cilantro, cumin, black pepper (approximately 1/4 tsp each) and 1/2 tsp black onion seed for a few minutes. deglace with the juice. add 1 Tbsp honey. pour the mixture on the diced onion. then add half a cup raisins and half a cup chopped cashew nuts. add 4 Tbsp sun flower oil, stir well. grate 3-4 large carrots into the dressing. season with some more black pepper and salt. add 1 Tbsp parsley and the roasted sesame seeds. let it stand for at least 30 minutes. the result of it was assessed to be the highlight of the month. ha.
and yes, i have noticed the stains but you please try out by yourself polishing a filled glass on the inside while a two year old is rampaging around the table.
i was not able to make it to the party today, but prepared something to bring along: once again the raspberry swirl cheesecakes. i used only 150g sugar (which is way enough) and only 340g cream cheese (thanks to ph.ila.delphia for shrinking their package size!). oh, and the base is not made from oreos but othellos. i didn’t bother with the swirl part, and actually you might call this version also reminds-me-of-disgusting-skin-disease-cheesecakes. nevertheless they are great, and every time i make them somebody asks for the recipe.
yes, they seem to look ok, but were actually quite horrible. it turned out that the combination between the flapjack recipe in this book and the idea to add grated pears (from here) does not work. they remained practically uncooked inside, even after maybe 12 minutes. destroying transforming them into something kaiserschmarrn-like didn’t help either. so we ended up eating leftover sandwich bread with honey.
more precisely: scrambled eggs with mustard and a bit cream cheese, tomatoes and cress
a new asian food shop has recently opened in our neighbourhood and yesterday i went to check it out. i got fresh cilantro, ginger, 4 pak choi and noodles (3.50 – quite cheap i think) and got inspired by this post (in german) for the following “somehow asian” dish:
sweat finely chopped ginger, garlic and onion for a few minutes in sunflower oil, add diced sweet potatoe and a cup of vegetable stock, let it simmer for another few minutes. add small strips of a carrot and celery stalks, some cilantro, a tsp kurkuma and after yet another few minutes four more cups of vegetable stock. next comes a can (400 ml) of coconut cream. then the white parts of the pak choi, sliced, and finally the green parts, also sliced. season with 2 tsp sugar and salt to taste. served with asian instant noodles and fresh cilantro. some chili would have been nice, but was omitted since we had a little eater at the table. who liked it, by the way.
actually it was more like a banana cake, mostly following this recipe (in german): melt 80g margarine with about 120g sugar and put in a bowl, add 180g ground almonds, 120g flour and 2 tsp baking soda. mix in 80ml lukewarm milk (or soy drink if you want to go for the vegan version), 3 mashed bananas and finally 50g chopped chocolate. bake at 160° for about 45 minutes. i found it a tiny bit to sweet but at least another batch of leftover ingredients from christmas baking is gone.
we had guests on sunday evening, and this is what we ate:
grilled peach salad with bresaola, replacing the peaches with pears and the rocket with lamb’s lettuce. having tested the original before i must say that both versions are really on a par.
parmigiana di melanzane, with a recipe from the silver spoon. and while you may find the picture not particularly appetizing i can still assure you it was great. that being said from someone who usally hates eggplants.
and finally chocolate blancmange with caramel-orange-sauce.
there is no picture from the most impressive part of the meal (at least from my point of view): i managed to bake ciabatta for the first time, using this recipe (in german).
i made this cherry cake (recipe in english) and just before it was completely gone we took a picture. which means the cake lived for about 8 hours.
i didn’t wanted to cook, but was somehow talked into. so i came up with stirred mushrooms, which were seasoned with salt, thyme and lemon juice. at the end i put two slices of cheese (cut in smaller pieces) on top of it and let them melt. served on buttered bread, with parsley and black pepper. and – tada – “this was exactly what i was hoping for!!!”. you’re welcome.
this is an incredibly delicious veggie soup, with a recipe i found here (in german).
first roast a tbsp of anise seed and a finely chopped piece of ginger (3cm +x) in some sun flower oil. add diced vegetables and stew for a few minutes. add 1.25l vegetable stock and simmer at medium heat for about 15 minutes. add 125ml orange juice and simmer again for 5-10 minutes. season with salt and pepper.
served with orange segments, smoked tofu that has been fried with some sesame seeds, chopped parsley, olive oil and freshly ground black pepper.
it’s dead easy, and as long as you stick with the anise-ginger-orange part, it works with almost every combination of vegetables. for the soup pictured above we used a rather simple mix of 3 carrots, 3 potatoes, 100g baby peas and 1 zucchini. had an equally great result with carrots, parsnip, sweethart cabbage, peas, potatoes and leek.
more inspiration and photos here.