Category Archives: rec

fried potatoes with cilantro

and yet another meze dish: cut 500g potatoes in small cubes and fry in olive oil.  meanwhile pestle 2-3 cloves of garlic with 1/2 tsp sea salt thoroughly, until it becomes a thick paste. chop half a bundle of fresh coriander. when the potatoes are done, transfer them on a plate. put the garlic-salt paste and the coriander into the pan and heat for a few minutes. put the potatoes back into the pan, stir well and season, if needed, with some more salt and black pepper. can be served lukewarm or cold.

zucchini fritters

here comes the next meze dish: grate 500g zucchini and mix with 1/2 tsp salt, let it stand for about 15 minutes. meanwhile chop 1 bundle of italian parsley and cut two shallots finely. transfer the grated zucchini onto a sieve and press a bit to remove excessive liquid. mix zucchini with parsley and shallots, add 50g feta cheese crumbles, 2 eggs and 50g flour. stir well and season with salt and black pepper. fry the fritters in olive oil for about 4 minutes on each side (using ≈1 tbsp dough apiece).

meat balls with feta cheese filling

one item from our meze table: mix in a bowl 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp cumin, 1/2 onion, finely diced, 2 tbsp chopped and toasted pine nuts, 2 tbsp chopped parsley, 2 tbsp breadcrumbs, and one egg.  add 250g minced meat and knead well. cut about 150g feta cheese in little dices (1.5-2 cm edge length). form little meat balls around the cubes and fry in olive oil.

tarte au citron

tonight we had guests and once again i made the incredible veggie soup, this time with carrots, potatoes, fennel, hamburg parsley and peas. tarte au citron was the desert.

to make a tarte au citron has been a plan for quite some time. i did some research on the internet and found an amazing number of possible variations, finally ending up at david lebovitz’ lemon tarte recipe. the interesting part here is the tarte dough, as it is done in a very uncommon way: first you boil the butter and some other ingredients in the oven for some time, and then add  the flour – which makes for quite a bubbling and sputtering experience. (i don’t want to repeat the full recipe here, go check out the french pastry dough).  i modified the filling of the tarte a bit, using 100ml lemon juice plus 50ml orange juice, 100g sugar, lemon zest, 3 eggs and 50g butter. after the custard was cooked i added also 2tbsp crème fraîche. the filling is still quite tart (i did not pay attention to this detail while reading the recipe), but with some raspberry sauce it was very nice. next i’ll give the almond version a try.

piroshki? empanadas? poğaça?

the request for dinner today was “something stuffed with vegetables”. for the yeast dough i used 500g flour, 100ml lukewarm milk, 100 ml sun flower oil, about 70ml lukewarm water, 1 tsp salt, 20g fresh yeast. i had two different fillings: one with 200g leaf spinach, sautéd with one clove of garlic, and 100g feta cheese. the second filling was made from two tomatoes, cooked with olive oil and origan for about 20 minutes, 100g feta cheese and 3 tbsp tomato paste. served with yoghurt mixed with chive, parsley, salt and black pepper.

mushroom potato spinach quiche

here i made for the first time a real pâte brisée out of this book and i must say that the extra effort (i.e. 1 hour cooling time, fraiser, again 30 minutes cooling time, blind-baking) was really worth it. very delicate pastry, not at all stale like your ordinary shortcrust sometimes. i used for a 23cm baking pan 200g flour, 80g cold butter, 1/4 tsp salt and 3 Tbsp cold water. the filling was made like this: cut one potato in small cubes, fry in 2 Tbsp olive oil for about 10 minutes. add about 10 medium-sized mushrooms, finely sliced,  and one peeled clove of garlic. sauté with closed lid for 5 minutes. add about 200g leaf spinach (i used the frozen stuff) and saute for another 10 minutes or until the spinach is done. remove garlic clove, season with salt & pepper. prepare about 1 cup of grated cheese – i used some parmesan and two slices Edam. in a seperate bowl, whisk together 3 eggs, 3 Tbsp of cream cheese (well, i just found it in the fridge and thought it might fit) and about 1/2 cup of milk. mix the cheese first with 1 tsp flour, then add as well. pour the vegetables on the meanwhile blind-baked pastry, and then the egg-cheese-milk-mix. bake at 175° for about 35 minutes or until golden brown and set.

spicy carrot salad

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.

pasta with zucchini, thyme and lemon juice

after the pancake disaster this morning i was not in the mood for any further experiments. so we had one of our all time classics for dinner. it’s easy and very fast: cook the spaghetti. at the same time fry some grated parmesan cheese in olive oil, deglaze either with white wine or some of the water the pasta is cooking in. add zucchini and thyme, let it simmer for a few minutes (until the spaghetti are done). add another ladle of the – generously salted! – pasta water and the juice of half a lemon. strain the spaghetti and mix with the sauce. ready to eat – with more parmesan and freshly ground black pepper. for two and a half people we had 230g spaghetti, about 50g of parmesan and 3 small zucchini.

something similar, but with tomatoes, is described in detail here.

freestyle asian

freestyle asian

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.