I just love quick and healthy meals that can be cooked in one big pot. For this stir-fry meal, the rule applies as well. The Vienna sausages make the meal a bit more interesting and combine really well with the fresh and sweet cherry tomatoes. Serve it with a side-salad and, if you like, some bread. Enjoy! 🙂
(enough for 4 people)
1 small eggplant
2 medium-sized onions
2 small zucchinis
250 g mushrooms
450 g cherry tomatoes
4 Vienna sausages
salt, pepper, pot-herbs, fresh chives
How to Make It
Wash the eggplant and slice it. Put the slices on a big plate and sprinkle salt on each of them. Let the slices sit there for 15-20 minutes. The salt draws out some of the water and bitter principles in the eggplant. When the time is up, take some paper towels and carefully dab the salt and the water away. Dice the slices.
Peel and dice the onions.
Wash the zucchinis and cut them into pieces.
Clean the mushrooms and cut them into pieces.
Heat up 3-4 tablespoons of olive oil and fry the diced onions in it.
Add the zucchinis, the eggplant, and the mushrooms. Fry everything and stir regularly.
While the vegetables are frying, wash the cherry tomatoes and halve them.
Cut the Vienna sausages into even slices.
After frying the vegetables for 5-8 minutes, add the cherry tomatoes and the Vienna sausages. Stir everything and continue to fry.
Season everything with salt, pepper, pot-herbs, and fresh chives.
Turn off the heat when everything is cooked.
Serve with a side-salad and some bread if you want.
I have been re-discovering arugula and so it did not take long for me to put it on pizza. 😛 You can spice up this classic version by using pesto alla Genovese instead of the standard tomato pizza sauce. It works nicely with the aromatic ham.
This pizza takes a bit longer to prepare, but the effort is absolutely worth it! Depending on how much curry powder you add, the chicken pieces can become quite spicy, giving this pizza an interesting twist. The caramelized onion provides a sweet note to the whole affair.
I am a big pasta fan and spaghetti carbonara is one of my comfort foods, especially when my husband cooks it. The creamy sauce contains a lot of “delicious points” and makes (almost) everything seem better straight away. We always have it with a nice glass of white wine, too.
(enough for 3 people)
2 onions (1 red, 1 white)
300 g chanterelles (we used frozen ones)
150 g diced bacon
600 g cream
200 g sour cream
275 g spaghetti (we used spaghetti made from wholegrain spelt)
3 eggs (1 per person)
How to Make It
Peel the onions and chop them into pieces.
Sauté them in a pan with a bit of olive oil.
Add the chanterelles and fry them as well.
Add the diced bacon and fry it as well.
Add salt, pepper, and any other herbs you like. We used fresh parsley.
Lower the heat and add the cream and the sour cream. Let the sauce simmer, stir occasionally.
Boil water and cook the spaghetti according to instructions.
Whisk the eggs in a separate bowl until they are fluffy.
Once the pasta is done, drain it thoroughly and return it to the pot. Pour the eggs onto the pasta and mix it all. Make sure to be quick about it so that the egg does not solidify in chunks.
I have made this roll repeatedly over the years whenever I have been asked to contribute a dish to a potluck dinner or brunch. It even became a signature dish of sorts for the Christmas party at my last job and I am proud to say that there were never any leftovers. 🙂 You can prepare it in advance and it is usually popular because of the fresh taste.
400 g spinach (fresh or frozen)
150 g cream cheese
300 g salmon in slices
salt, pepper, nutmeg
How to Make It
Separate the yolk from the egg whites.
Beat the egg whites until they are stiff and put the to the side.
Preheat the oven to 170° C.
Fill the yokes, the spinach, and the spices into a blender. Blend everything until you have a paste.
Carefully fold the egg whites into the paste.
Line a baking tray with baking parchment. Spread the spinach-egg-paste onto the tray.
Bake the paste for 15 minutes in the oven. Let it cool down afterwards.
Once the spinach sheet has cooled down, spread the cream cheese on top of it. If you like, season it again.
Place the slices of salmon on top of the cream cheese.
Carefully roll up the spinach sheet. Make sure the roll is tight.
Wrap the roll in kitchen paper to soak up any excess moisture. Let the roll rest for at least an hour (better overnight) in the fridge.
Last week, the husband and I celebrated a major relationship milestone – 10 years together, 2 of them married – and decided that we would celebrate, Corona be damned. So, we cooked together and opened a bottle of our wedding wine. It was a wonderful way to spend some meaningful time together and honor our relationship.
What are your anniversary traditions? Is there a must-have food you absolutely need to have because it is tied to a special memory?
(For 2 people)
500 g veal (250 g per person)
250 g mushrooms
2 bunches of asparagus
1 large sweet potato/yam
1 mid-sized onion
2-3 cloves of garlic
salt, pepper, nutmeg; garden herbs, if you like (we used thyme and rosemary)
How to Make It
Preheat the oven to 180° C.
Peel the yam and cut it into pieces. Put the pieces in a bowl, season them with salt, pepper, and nutmeg and pour 1-2 tablespoons of olive oil over them. Stir everything to make sure that the yam pieces are properly covered in oil and spices. Pour the yam pieces onto a baking tray.
Wash the asparagus spears and peel the lower third. Cut off the dry ends. Put the asparagus on the baking tray as well, season them carefully.
Put the baking tray in the oven and let the yam and the asparagus cook for 10 minutes.
In the meantime, clean the mushrooms and cut them into pieces. Wash the eggplant and cut it into pieces.
As you did with the yams, put the mushroom and eggplant pieces in a bowl, season them with salt and pepper and add a bit of olive oil (2-3 tablespoons). Stir to make sure the pieces are properly seasoned.
Take the baking tray out of the oven. Pour the mushroom and eggplant pieces onto it, stir it all, and put the tray back into the oven. Let the veggies cook for 20-30 minutes, depending on how soft you like them.
Take the meat out of the fridge and, on a separate plate, season it with salt, pepper, and any other herbs you like. We used a mix of thyme and rosemary.
Peel the onion and the clvoes of garlic and chop both into pieces.
About 5-10 minutes before the veggies are done, heat up a pan and pour a bit of olive oil in it. Sauté the onion and the garlic, take them out, put them aside, and keep them warm.
Then fry the meat from both sides, making sure that it stays soft and juicy on the insides.
Serve the veggies and the meat on a plate. Garnish the meat with the onion and garlic. We also recommend candles, a nice red wine, and some romantic music for atmosphere. 🙂
Empanada is a typical Spanish dish originating in the northern region of Galicia. Since my husband is Spanish, this dish has become a bit of a classic in our house and I thought I would share our recipe with you. Empanadas come in many different flavors, but they all have in common that a delicious filling is wrapped in a bread-like dough – hence the name (“empanada” literally translates to “enbreaded”).
It takes between 2-3 hours to make (including the time in the oven), but the taste is definitely worth the wait. Give it a try and let me know on Twitter or Instagram what you think!
500g wheat flour
1 teaspoon salt
40 ml white wine (if you like; otherwise replace with oil and water)
Mix the wheat and the salt together. Add the eggs and the butter and mix. Add the white wine and the olive oil. Mix again.
In a separate container, dissolve the fresh yeast in lukewarm yeast water. Slowly add it to the flour-egg-butter-mix.
Mix the dough for 5-10 minutes until you have a homogeneous mass.
Oil a bowl, put the dough in it, cover it, and let it rest in a warm spot for 1 to 1½ hours. The dough should double its volume.
While the dough rests, you can start preparing the filling.
2 mid-sized onions
2 cloves of garlic (or more, if you like)
4 bell peppers (2 of them green, the rest as you like)
400g (canned) chopped tomatoes
350g (canned) tomato purée
170g green olives
3 hard-boiled eggs
300g of canned tuna
Making the Filling
Peel and chop up the onions and cloves of garlic into fine pieces.
Sauté them in a bit of olive oil in a big pot or pan.
Chop up the bell peppers and add them to the onions and garlic in the pan. Fry for 12-15 minutes until they are crunchy. Make sure not to burn them, so you may have to add a bit more oil.
Add the chopped tomatoes and the tomato purée to the mix. Boil for another 15 minutes until the liquid is almost gone and the sauce has become highly condensed.
Cut the olives into thin rings. Then cut the hard-boiled eggs into pieces.
Once the sauce has become condensed, add the olives, the eggs, and the tuna.
Mix it all and season it with salt, pepper, and any other spices or herbs you want.
Making the Empanada
You need an additional egg.
Knead the dough one more time, then divide it into two parts and form two balls with your hands. Let the two balls rest in separate places for another 10-15 minutes. The doughs should rise again a little bit.
Oil a baking tray and preheat the oven to 180° C.
Roll out the first ball of dough between two pieces of baking parchment until it is slightly bigger than the baking tray. This will be the bottom half of the empanada. Peel off one sheet of baking parchment, place the dough onto the baking tray, and peel off the other sheet of baking parchment.
Spread the filling generously on top of the rolled-out dough. Leave a bit of room on the margins.
Roll out the second ball of dough between two pieces of baking parchment until it is roughly the same size as the baking tray. This will be the bottom half of the empanada. Peel off one sheet of baking parchment, place the dough onto the baking tray, and peel off the other sheet of baking parchment.
Join the top and bottom halves of the empanada by sticking the layers of dough together. The filling should be completely enclosed by the dough on all sides.
Crack an egg and mix it. Take a brush and paint the top of the empanada with the egg. With a fork, poke some holes into the empanada.
Put the baking tray into the oven and bake for 35-40 minutes at 180° C. The top should be a delicious golden-brown.
We eat this pasta salad quite often, especially in spring and summer when the weather is nice outside and we do not quite feel like eating “proper” warm meals. The salad is also a great addition to any buffet and brunch.
Let me know in the comments below or on Instagram and Twitter if you tried the salad. I would love to hear from you!
(enough for 4 people)
For the Salad
250g of pasta
250g of goat cheese
180g of dried tomatoes
160g of fresh lettuce
160g of black olives
optional: 150g of dried salami
For the Dressing
90-100ml of olive oil
2 tablespoons of mustard
1 tablespoon of honey
3 teaspoons of pepper
2 teaspoons of seasoned salt (preferably with herbs)
optional: additional fresh garden herbs
How to Make It
Boil the pasta according to the instructions on the package. Once the pasta is done, rinse it in cold water to prevent it from becoming mushy later. Put the pasta in a big bowl.
Cut the goat cheese and the dried tomatoes into pieces and add them to the bowl.
Add the olives to the bowl.
Wash the lettuce, dry it, and cut it into pieces. Add it to the mix in the bowl.
Optional: If you like, you can also add dried salami to the salad. Just cut it into pieces and add it to the mix.
Prepare the sauce and add it the salad. Mix it in well.
The pasta salad tastes best when you let it marinade in the sauce for a few hours. If necessary, add more salt and/or pepper afterwards.