After being sick for three weeks in a row, I decided I had to boost my immune system and that it was about time I had some vitamins in my system. So I got myself a new toy (juicer)
By now I am addicted to juicing and I couldn´t leave my house in the morning without my freshly juiced green in my bag.
I feel so much better and have all that energy and funnily enough it changed my whole way of nourishing me. Suddenly I have cravings for avocado salad, fresh tomatoes and mozzarella, sage risottos, crunchy broccoli etc… (recipes to come)
- Romano salad
- 1 green apple
- 1 cucumber
- A few white grapes
- Maca and/or guarana and/or spirulina
It´s official: it´s spring!
And with spring comes my need to eat delicious light and homemade food.
So it seemed quite obvious to create my own little garden (on my balcony): tomatoes, sage and basil…
Can´t wait for the tomatoes to grow.
As usual easy to make and my alltime favourite when you have unexpected guests.
Who doesn´t have bacon, eggs and cheese at home?
- flaky pastry
- 300g of diced bacon
- 200g (or more) of grated gruyere
- 3 eggs
- 1/2 l of milk
- salt and pepper
Here it goes:
Preheat the oven to 200°C. Put the flaky pastry in the form and stab it with a folk. I like flaky pastry because it is lighter but if you want the recipe for the original quiche dough, just ask me. Put the form in the oven. If you can, put some beans in the form to avoid the pastry forming bubbles (please remember to take out the beans before adding the bacon and cheese). Leave it there for 5-10 minutes.
In the meantime scramble the eggs, add the milk, salt and pepper and a tiny bit of nutmeg. Put the bacon dices into a frying pan and cook them until they are crispy. Then put them in the form, sprinkle on the cheese and drown it all in the egg-milk mixture. Now put it in the oven for 25-35 min until the cheese is golden brown.
Note: A quiche is always better when reheated because it is easier to cut. Don’t expect to have nice regular parts when freshly out of the oven. And if you want to go for a more creamy version, replace half of the milk with single cream.
PS: Besides what everybody thinks, Quiche Lorraine does NEVER have onions in it.
I´m sitting at uni and thinking about everything I could cook when getting home because I am hungry!!!
Anyway, I used to be a very basic cook. I´ve always loved to eat but never have I enjoyed cooking so much until I saw Sophie Dahl´s cooking show.
Besides on having a soothing and mesmerizing effect on me ; let´s face it, it´s really girly…. I just love the way she treats food 8love her kitchen too). Like every basil leaf or lemon is a treasure but you suqeeze every drop out of it to get all it´s essence…
Well, I´d better stop romanticizing lemon squeezing and get back to my class.
I hope you get as hooked as I am and enjoy getting all ´sensual´in your kitchen.
PS: Maybe I should mention that there are 6 episodes and each has a special purpose/topic:
1) selfish 2) romance 3)nostalgia 4) melancholy 5)escapism 6)celebratory
What´s better than a sunday brunch ?
I love scrambled eggs but I also like to try something new.
- 3 eggs
- 2 tomatoes
- grated cheese
- salt and pepper
Here it goes:
Scramble the eggs and add salt and pepper. Take little silicon muffin forms or a muffin tray. Put in a slice of bacon, a few tomatoe dices and cheese. Add the eggs and put into the oven (preheated at 180°C ) for 10 minutes.
Have a relaxing sunday
For Lukas… as requested
I told you last week, that I have decided to have a healthy breakfast every day. But as breakfast isn´t always easy for me, I find a liquid version always works.
After doing a lot of research on super foods this is what I ended up with:
Just mix everything with a blender.
I love this shake because it contains: vitamins A, B, B1, B6 and E, calcium, zinc, iron, magnesium, beta-carotene, protein, minerals, fibres, Omega 3, 6 and 9, antioxydants…
Seriously, that´s ore vitamins in one shake than used to eat in a month.
But I would like to remind you that this shake is specially adapted to my needs. If you are lacking in iron you should add super foods which will increase your iron intake. Or if you need more vitamins you can add more fruit… or yogurt for more protein.
More links to this topic:
PS: In order to gain time in the morning, I blend all the cereals, goji berries and almonds in advance an keep them in a glass jar.
It is cold and therefore a perfect time for comfort food.
One of my all-time favourites is roast chicken with rosemary potatoes.
- 1 chicken
- 1kg potatoes
- Dijon mustard
- Olive oil
- Guerande salt (or sea salt)
- Fresh pepper
Here it goes:
- Preheat the oven at 225°C.
- In a bowl, mix a bit of oil, honey, mustard, salt, pepper and rosemary until it becomes a homogeneous cream.
- Put the chicken into a huge gratin form and rub it with your seasoning (also the inside of the chicken!). When you are done, put little pieces of butter onto the chicken and put it in the oven.
- Now peel the potatoes and cut them into tiny cubes or wedges if you prefer. Put them in a big bowl, splash some olive oil, salt and rosemary on them and stir them with a big spoon until they are all seasoned.
- Get the chicken out of the oven and place the potatoes around it and put it all back into the oven.
- Every now and then you should stir the potatoes so they can cook in the chicken´s juice, as well as splash a bit onto the chicken so it stays moist.
If you are cooking with upper and lower heat, you should turn around the chicken at least once so it gets golden brown and crispy on both sides. Altogether the chicken and the potatoes should remain in the oven for at least 45 min (cooking time may vary according to your oven or the size of the chicken)
This chicken tastes best with mayonnaise. If you feel brave and want to make it yourself beat two egg yolks with salt and mustard until very thick and light yellow. Add 250 ml of oil drop by drop while still beating until it gets the texture and the taste you are looking for. If you want, you can also add a little bit of lemon juice or use olive oil. Takes you about 5 minutes.
It´s warm, it´s creamy, it´s delicious.
Here it goes:
Boil the water with the stock cube in it. Add the diced pumpkin and the bay leaf. Boil till the pumpkin gets soft (ca 20 minutes). Then add a little bit of milk (makes the soup creamier) , pepper and if needed… salt. Take out the bay leaf, then blend the soup till it gets the texture you are looking for. If needed you can add a little milk to make it more liquid.
When ready to serve, add a teaspoon of crème fraiche, a hint of pumpkin seed oil and fresh pepper.