originally Katja came up with the recipe I'm going to present today. Since the first time she's cooked it in the theater's office kitchen it became one of my favourite winter dishes: cabbage stew with potatoes, lentils and a hint of tomato. Yummy! :)
how did you spend your weekends? Hopefully good? I had a very lovely one including some cozy wine drinking at a friends' apartment, a trip to the Feschmarkt at Ottakringer Brauerei and a wonderful afternoon dinner with delicious tabbouleh and yummy cake.
I also want to share a sweet delight today: semolina slices with apple sauce. Those are a perfect dessert as they are very tasty with their coat of breadcrumbs and coconut plus they are easy to make. :)
today I want to share a vegetarian recipe for stuffed peppers. Personally I think that the cold autumn weather virtually screams for more colour on the plate, which is why I went for red and orange bell peppers.
I hope all of you enjoyed a wonderful weekend with your loved ones! I actually spent two beautiful days including a romantic dinner with my lovely boyfriend, a long overdue coffee chat with a good friend who finally moved back to Vienna (welcome back, my dear Kerstin!) and a really good ballet performance with choreographies by William Forsythe.
My Monday was very nice too! Among other things I prepared a really good green salad with figs and camembert, which I want to share with you today. :) Here comes the recipe!
I love this time of the year - I love the mushroom season. Besides chanterelles my absolute favourites are king oyster mushrooms. Some days ago I bought some for dinner and David and I made the most delicious and really simple mushroom dish with polenta sticks and green salad. Here comes the recipe. :) What you'll need (for 2 persons)
250g polenta
1 l vegetable stock
salt
nutmeg
pepper
2 tablespoons grated Parmesan cheese
20 g butter
olive oil
200g king oyster mushrooms
3 garlic gloves
2 spring onions
(tamari) soy sauce
green salad
salad dressing of your choice
How it works
We start out with the polenta. Pour the vegetable stock into a pot, add the salt, some grated nutmeg, pepper and the butter and bring everything to boil. Stir in the polenta with an eggbeater and cook it up. Then add the Parmesan, turn down the heat, and let the polenta expand for about 10 minutes. Stir regularly to prevent the polenta from scorching.
Put the polenta into a rectangular pan (we used our baking dish) and let it cool down completely. This will take about an hour. Now you can go and watch an episode of your favourite TV show or something or bake a cake like I did (more on this soon)... ;)
Cut the mushrooms and the garlic gloves into thin slices and chop the spring onions. Heat up some olive oil in a pan and gently roast the mushrooms for a few minutes. Add the garlic gloves and spring onions for two more minutes and deglaze everything with soy sauce. Salt and pepper to taste and put the pan aside.
Turn the baking dish upside down and cut the now cold and stiff polenta into sticks. Heat up some olive oil in a pan and roast the polenta sticks for a few minutes until they are warm and a little crispy on the outside.
Conclusively dress the green salad with a dressing of your choice (we made a simple dressing with cider vinegar, salt, pepper and olive oil) and you are ready to serve.
after talking so much about the good Italian food and the amazing Italian pastries I thought it might be fair to offer an actual recipe.
As I mentioned in my last post our host Isabella was my personal Queen of Cakes. She baked different cakes (all very good) during our stay, but I fell mostly for the torta caprese, an extremely delicious chocolate-almond-cake. Luckily, Isabella was kind enough to share her recipe with me, which I am now going to share with you. :)
What you'll need
170g butter
170g dark chocolate
5 eggs
150g sugar
400g almonds
1 tablespoon cocoa powder
20g baking powder
1 espresso cup Amaretto
How it works
Start by melting the the butter and the chocolate over a pot of boiling water.
Beat the eggs and the sugar until frothy.
Add the melted chocolate-butter-mixture and then one by one all the other ingredients using a mixer.
Cover a springform pan with wetted baking paper. Fill it with the batter and put into the pre-heated oven (170°C). After 45 minutes lower the heat and continue baking for another 15 to 20 minutes.
today David and I went to Vienna's third bike picnic at Galopprennbahn Freudenau, an old race track in Vienna. It's a lovely event where one dresses in retro British outfits (for the tweed ride), relaxes on picnic blankets and meanwhile listens to Charleston and Lindy Hop. :)
However, as the name already suggests it's a picnic. Therefore I decided to make a portion of tasty egg spread with curry to take with us on the race track. Here comes the recipe:
What you'll need (for 2 hungry persons)
4 eggs
2 spring onions
2 tablespoons curd
2 tablespoons sour cream
1 teaspoon curry powder.
salt
How it works
Boil the eggs for about 10 minutes.
Peel the eggs. Cut them and the spring onions into small pieces.
Put the eggs in a bowl, add the curd, the sour cream and the curry powder and mix well. Then add the spring onions.
Put the egg spread on a slice of bread and enjoy! :)
I hope you all had a beautiful week and an even better weekend so far! :)
I just made the best corn fritters with oven-roasted tomatoes and of course I want to share the recipe with you. I made these fritters for the first time myself and they are really easy to make, you won't need longer than half and hour to prepare them and they simply taste wonderfully. :) What you'll need
(small) tomatoes on the vine
450g canned corn
2 spring onions
3 eggs
100g flour
2 garlic cloves
1 handful of fresh basil
salt
pepper
vegetable oil
salad
lemon
blueberries
vinegar
How it works
We start with the oven-roasted tomatoes:
Put the tomatoes into a baking dish. Cut the garlic and the basil in small pieces and give them to the tomatoes. Add salt, pepper and olive oil and roast the tomatoes for about 15 minutes at 180°C in the oven.
For the fritters drain the corn well and put it aside. Whisk the flour and the eggs, then add the corn and the cut spring onions and flavour the mixture with salt and pepper.
Heat up some oil in a pan and fry the fritters (1 tablespoon of the corn mixture per fritter) for 2-3 minutes on both sides until they are golden brown.
As a side dish I decided to make a nice salad with corn salad and blueberries. I simply mixed the salad with the berries and added some salt, pepper, lemon juice, vinegar and oil. Yummy! :)
Enjoy!!
Have a great day!
Yours,
Tulip
PS: If you want to add some protein to the dish I would
recommend either chicken or if you want to stay vegetarian fried smoked
tofu.
sorry for the long break, but we had a crazy week at work with this year's season finale (and season finale party ;)...
Today I want to share one of my favourite (sweet) summer recipes with you: baked elderflowers with maple syrup. At this time of the year you can find elderflowers almost everywhere in Austria. I got mine from Steinhofgründe as Katja was so nice pick a bag full for me at one of her evening runs. What you'll need (for 4 persons)
(about 10-12) elderflowers (try to mix bigger and smaller ones)
300ml soy milk (or normal milk)
150g spelt flour
2 tablespoons baking powder
1 tablespoon maple syrup for the dough
vegetable oil (I used canola oil but any kind of vegetable oil will do)
maple syrup
How it works
Put the elderflowers heads down into a bowl of water for a few minutes and carefully wash the stems. For the dough mix the soy milk, the spelt flour, the baking powder and the maply syrup with an eggbeater. Stir well!
Heat up the oil in a pan. Pull the elderflowers through the dough and put them into the hot pan.
When the dough starts to get solid you can cut of the long green stems of the elderflowers. Flip the elderflowers and bake until both sides are golden brown.
Put the elderflowers on a plate and sweeten then with maply syrup. Done! :)
I hope all of you had a great Sunday so far! :)
If you're looking for an easy, warm and summerly dessert that tastes like heaven I might have the right recipe for you... ;) The basic idea is to pot-roast apricots, peaches and oranges and combine them with roasted coconut flakes, cashew nuts and a delicious marcarpone cream with fresh basil. Yes, you guessed right, this is no recipe for fans of calorie counting but in any case it's delicious!
What you'll need
8 apricots (fresh or canned)
4 peaches (fresh or canned)
30g fresh ginger
2 organic oranges (organic is important as we'll use the orange zest as well!)
1 organic lemon
20-30g maple syrup
ca. 30g cashew nuts
ca. 20g coconut flakes
2 handful of fresh basil leaves
250g mascarpone
1 tablespoon maple syrup
How it works
For the basil mascarpone cream combine the basil leaves with the mascarpone and add one tablespoon of maple syrup. Blend everything with a hand-held blender.
Wash the peaches and the apricots, cut them into half and remove the stones. Peel the ginger and cut it into small pieces. Wash the orange and the lemon using hot water and peel them with a sharp knife. Cut the fruit into half and press out the juice.
Heat up the maple syrup in a pan and add the apricots, peaches and ginger. After a few minutes add the citrus fruit's zest and juice and boil slowly. Allow the juice to reduce, then turn around the fruit, add 50 ml water and continue boiling until the juice gets a syrup-like consistence.
Roast the coconut flakes in a dry pan for a few minutes.
Serve the fruit together with the roasted coconut flakes and the basil mascarpone cream and enjoy! :)
yesterday a dear friend of mine, Romana (she also recommended these books for you some months ago), came to dinner. As we wanted to impress her a little bit David and I chose to cook a really good vegan cauliflower curry and a really nice dessert with oranges, peaches and apricots. The recipe for the curry is again out of "Von der Schale bis zum Kern" by Bernadette Wörndl - I know we keep coming back to this one but it's simply a wonderful cookbook! However, as I didn't have all the ingredients at home I had to change the recipe a little bit but it turned out really tasty nevertheless. Here comes my version... :)
What you'll need (for 4 persons)
1 cauliflower plus leaves
6-8 medium-sized potatoes
2 spring onions
3 cloves of garlic
2 tablespoons curcuma
1 teaspoon mustard seeds
2 tablespoons curry
vegetable oil
ca. 50 g cashew nuts
ca. 2 cm fresh ginger
400ml vegetable stock
400ml coconut milk
salt
pepper and/or chili
1 tablespoon maple syrup
3 tablespoons olive oil
curcuma of your choice
How it works
Cut the cauliflower in little florets and the leaves in small pieces. Peel the potatoes and quarter the potatoes. Don't throw away the peelings - you'll need them for the potato crisps! Cut the spring onions, the garlic and the ginger into small pieces and brown them together with the mustard seeds, the curcuma and the cashews in vegetable oil for a few minutes.
Add the cauliflower, the potatoes and the curry and fill up with stock and coconut milk. Let the curry cook for about 20 to 25 minutes over a low heat. Add the cauliflower leaves and cook for another 5 to 10 minutes. Add salt and pepper/chili to taste.
In the meantime put a sheet of baking paper into a baking dish and spread the potato peels over the paper. Add salt, pepper, curcuma, maple syrup and olive oil and mix everything well with your hands. Put the potatoes into the oven at 200°C and roast them for about 20 to 30 minutes until they are crisp.
Put the curry on a deep dish and spread the crips over it. Enjoy! :)
I hope you enjoy such a lovely Sunday as I do! The sun is shining beautifully in Vienna and I've spent most of the day reading. I finished Kristopher Jansma's wonderful book "The Unchangeable Spots of Leopards" today and can really recommend it, if anyone is in search of a good read. :)
Of course beautiful spring days also deserve delicious spring food! That's why I'll share a recipe for a very tasty asparagus quiche with tomatoes and mozzarella today. Yummy!
What you'll need...
...for the dough
100g butter
250g flour
1 egg
a pinch of salt
a little water
...for the filling
ca. 350g green asparagus
3 tomatoes
125g mozzarella
a handful of fresh basil
2 eggs
50g cream
125 ml milk
1 tablespoon crème fraîche
50g grated parmesan
salt
pepper
nutmeg
How it works
For the dough combine the flour with the butter and rub between your fingers until the mixture becomes crumbly. Then add the salt, the egg and the water and knead the mixture into a ball of short pastry. Put the dough into the fridge and let it rest for an hour.
In the meantime wash the asparagus and cut it into 2 to 3 cm long pieces. Blanch them for about 3 minutes. Cut the tomatoes crosswise, blanch them in boiling water for one minute and peel them. Then cut them into cubes. Do the same with the mozzarella and cut the basil into small pieces.
Stir the eggs with the cream, the milk, the crème fraîche and the parmesan and flavour with salt, pepper and nutmeg.
Preheat the oven to 170° C. Roll the pastry and line the baking pan with it (as I don't have an actual quiche dish I used a regular baking dish and that worked just as well). Prick several times with a fork and bake the dough for 10 minutes.
Take out the dough and fill it with the asparagus, the tomatoes, the mozzarella and the basil. Pour the egg-milk-cream-mixture over the vegetables.
Put some aluminium foil on the baking dish and bake the quiche for 30 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes until the quiche becomes golden brown. Take out the quiche and let it cool down for 5 minutes. Enjoy!! :)
Have a wonderful Sunday!
Yours,
Tulip
PS: Music while writing this post: Comedian Harmonists "Wochenend und Sonnenschein" ("Weekend and Sunshine")
Today I want to share my favourite seafood recipe with you. I love Jamie Oliver's version, because the combination of seafood, dried tomatoes and fresh lemon juice just gives it the perfect mediterranean touch :)
Ingredients
455 g spaghetti
sea salt
freshly ground black pepper
extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
400 g seafood (deep-frozen or fresh)
1 small wineglass white wine
2 heaped tablespoons sun-sried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
juice and zest of 1 lemon
optional: 2 handfuls rocket, roughly chopped and/or some basil
I'll just share Jamie Olivers original recipe instructions with you: Cook your spaghetti in a large pan of salted
boiling water according to the packet instructions. Meanwhile, heat 3
good lugs of extra virgin olive oil in a large frying pan and toss in
the garlic and chilli. As the garlic begins to colour, add the seafood
and sauté them for a minute. Add the white wine and the tomato purée and
simmer for a couple of minutes. When the pasta is ready, drain it in a
colander, reserving a little of the cooking water. Toss the spaghetti
with the sauce, squeeze in the lemon juice, add half the chopped rocket,
adding a little of the reserved cooking water if you want to loosen the
sauce a bit, and correct the seasoning. Divide between 4 plates and
sprinkle with the grated lemon zest and the rest of the rocket leaves.
this morning I was in the mood for a sweet little Saturday breakfast, so I decided to make pancakes. But I didn't want to make plain ones, therefore I chose to combine them with bananas and thereby give them a little tropical note. You can also sprinkle coconut flakes over the pancakes if you want them to taste even more like sunshine and beach. ;)
What you'll need (for 2-3 persons)
200 g flour (I used spelt flour)
1 teaspoon baking powder
1 egg
a pinch of salt
milk (I used soy milk and it worked just as fine as with cow's milk)
1 banana
coconut flakes (if you want)
How it works
Separate the egg and whisk the egg yolk, the flour, the baking powder and the salt. While whisking add milk in short sips until you'll get a creamy mixture.
Beat the white egg until stiff and fold it into the mixture.
Heat oil in a pan and fry the pancakes for about 2-3 minutes from every side. Before turning the pancakes put some pieces of banana onto them.
Put some sugar (or honey or maple syrup) and coconut flakes on your pancakes and enjoy! :)
Hello you lovely people,
Tulip and Lily is a personal lifestyle blog, where I share DIY-ideas, tasty and healthy recipes, as well as fashion pics and stories around places I love.
I hope you enjoy reading!
Yours,
Steffi
