i wanted to make rolls for breakfast, but did not manage to get up in time. so we had scones, which are really quick and easy to make. i followed this recipe with minor modifications – i replaced the 140ml 1.5%milk with a mixture of 2tbsp crème fraîche and 3.5% milk and baked them at a lower temerature (200°). and since my cookie cutter is only 4 cm in diameter we got not only 6 scones, but 16 mini-scones. they were delicious, and reminded me of holidays in Ireland back in … 1998.
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.
more precisely: scrambled eggs with mustard and a bit cream cheese, tomatoes and cress
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.
called it “carrot bolognesa”, which resulted in disappointed eaters. “this has nothing at all to do with bolognesa!” ok, now we call it vegetable sauce (or gravy? whatever.) with the only vegetable ingedients being carrots and tomatoes.