Cooking & Recipes

Browned-butter, Lemon, and Caper Biscotti

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Browned-butter, Lemon, and Caper Biscotti

These are straight from the super-fabulous Martha Stewart’s Hors d’Oeuvres Handbook. I bought the book (which was first printed in 1999) since someone recommended it as a good ressource on how to plate and arrange food, and on gereral food styling for photography (and they were right), but the recipes are excellent for entertaining nibbles as well – just what you would expect from the doyenne of stylish entertaining. Browned-butter, Lemon, and Caper Biscotti Ingredients 8 tablespoons unsalted butter, cut into 8 pieces (1 stick) = 110 g 2 1/2 cups all-purpose flour 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons baking powder 2 1/2 teaspoons kosher salt 2 large eggs 1/3 cup milk 3 tablespoons olive oil, plus 1 teaspoon 1/4 cup capers, drained, roughly chopped 1 lemon,…

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White Chocolate Cherry Tart

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White Chocolate Cherry Tart

Sometimes, you see a recipe, and at first glance you know: this is a winner. Just like this one. Printed in OLIVE magazine, Nov. 2010, the recipe is taken from Gregg’s Favourite Puddings by MasterChef juror Gregg Wallace. The original recipe uses black or red cherries, instead I substituted morello cherries from my mom’s garden, which were just perfect combined with the smooth creamy richness of the white chocolate ganache. Recipe: White chocolate cherry tart Ingredients PASTRY 175 g plain flour, plus extra for dusting 1/2 tsp ground cinnamon 125 g unsalted butter, chilled and diced 25 g golden caster sugar FILLING 2 eggs 40 g golden caster sugar 150 g white chocolate, finely chopped 300 ml double cream 450 g black or red cherries, or use 2 x 425…

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Amaretti Chocolate Cake

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Amaretti Chocolate Cake

A very simple yet elegant no-bake chocolate mousse cake. The recipe was printed in OLIVE magazine courtesy of The Tommyfield in London, where this is served as one of the fav desserts of the customers.   Amaretti chocolate cake Ingredients 125 g amaretti biscuits, crushed,vplus extra to crumble on top 125 g digestive biscuits 75 g unsalted butter, at room temperature 30 cardamom pods, crushed 175 ml whole milk 400 g 75% dark chocolate 1 shot espresso (30ml) 800 ml double cream 4 tsp icing sugar (optional) Instructions Put half the amaretti biscuits and all of the digestive biscuits in a bowl and add the softened butter, mix well. Line the bottom of a 25 cm loose-based cake or tart tin with baking parchment, add the biscuit mix, press down…

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Dum aloo, sweet and spicy new potatoes

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Dum aloo, sweet and spicy new potatoes

Summer, it seems, was a Wednesday in May, right now there is a steady downpour, and my roof terrace looks like a pond – high time for some warming comfort food. This is perfect with tiny new potatoes, which don’t need peeling, just a thorough scrub. Dum aloo, sweet and spicy new potatoes     Portionen: 4 Zutaten about 30 small new potatoes 2 tbsp ghee, or coconut oil 5-6 green cardamom pods 1 tsp cumin seeds 1 cinnamon stick, or cassia bark 2 bay leaves 3-4 cm fresh ginger, grated 400 g can cherry tomatoes, or chopped tomatoes 1 tsp sugar salt and pepper 1 serrano chile 3 tbsp chopped fresh coriander Zubereitung Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and…

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Skinless Gyoza

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Dinner last night. (And a great way to sneak half a head of cabbage into your food without really noticing.) Full list of ingredients at the end of the vid. The video is fun to watch, too – especially the kid in the background Print PDF

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Mocha Kahlúa Cake

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Mocha Kahlúa Cake

I am not an avid baker, and ususally I don’t buy cookbooks on an impulse, either – especially not when it comes to baking books. But searching for a Kahlua Torte I came across Lisa is Cooking, staring at the Mocha Kahlua Cake, drooling, and the Oatmeal Maple Bars didn’t exactly improve my condition. The recipes are from The Greyston Bakery Cookbook. Reading the reviews to the book on Amazon, I was hooked – and bought the book. Not my worst idea, to tell the truth. The intro to the recipe for the Mocha Kahlúa Cake reads This luscious cake is great way to celebrate the birthday of a coffee-lover. Which was exactly what I was looking for… Now, since I don’t bake often, I don’t own 3 8-inch cake…

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Slow-Cooker Mexican Pork with Gorditas

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Slow-Cooker Mexican Pork with Gorditas

A simple meal for a cheap pork roast and a pretty lazy day. (Or a pretty busy one, the pork simmering away in the slow-cooker while you have mind and hands free for something else). Pair with storebought corn (or flour) tortillas for an even easier meal. My inspiration was this recipe for shredded pork tacos at My Colombian recipes, plus gorditas by Jamie Oliver. Slow-Cooker Mexican Pork with Gorditas serves 6 Pork 4 pounds of pork shoulder 1 cup water 1 onion, chopped 3-4 garlic cloves 3 scallions, chopped 1/2 cup red bell pepper, chopped 1/2 cup green pepper, chopped 1 teaspoon ground cumin 1/4 teaspoon chile powder Salt and pepper Jalapeño-Cilantro Sauce 1 cup crema fresca or creme fraiche 2 tablespoon mayonnaise 1 jalapeño pepper 1 cup fresh…

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Lemon Curd Ice Cream

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Lemon Curd Ice Cream

A perfect winter treat. Lemon Curd Ice Cream Ingredients 3 egg yolks 55 g caster sugar 300 ml (full-fat) milk 200 g creme fraiche 200 g lemon curd (store-bought or homemade) Instructions Slowly heat the milk in a saucepan, bringing it to the boil. Use a separate mixing bowl to beat the yolks and sugar together and while still beating, add the milk from the pan. Return to the heat, keep stirring until the mixture forms a film over the back of the spoon. Remove from the heat and allow to cool. Do not allow the mixture to boil or it will separate. Chill in the refrigerator. In a bowl mix the lemon curd and creme fraiche and stir in the chilled custard. Churn in your ice cream maker. Number…

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Spinach, Hokkaido Squash & Sweet Potato Curry

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Spinach, Hokkaido Squash & Sweet Potato Curry

So, there was this leftover piece of raw hokkaido squash in my fridge… and I was craving something with a whole lot of vegetables. Finally, I used a Spinach & Sweet Potato Curry from BBC Good Food as inspiration. While the editors of OLIVE magazine paired this with store-bought naan, I have opted for freshly-made naan.   Spinach, Hokkaido Squash & Sweet Potato Curry This serves 3-4 (with bread) 1 orange-fleshed sweet potato, cut into chunks a piece of hokkaido squash, similar in size / weight to the sweet potato, cut into chunks 250 g spinach, washed & roughly chopped 4 naan bread, warmed through 500 ml coconut milk 1 onion, finely sliced 3 tablespoons Biryani curry paste, depending on how hot you like your curry chopped cilantro, optional, for…

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Haw-Sin-Sauce

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Haw-Sin-Sauce

During a long walk at the Baltic Sea coast, I was greeted with hawthorn shrubs galore. Hawthorn is one of the common wild plants in Northern Germany, in some areas cultivated as bushes along fields and meadows to serve as a windbreaker. The red berries are edible, and can be used for jams and sauces. I knew I had a recipe for a haw-sin sauce from a River Cottage episode stored away somewhere, and dug out my smartphone to google “Fearnley-Whittingstall +haw-sin sauce”. Luckily, I found a list of the ingredients, so I knew how much to forage. Usually we have a small linen bag or something like that in our backpacks. Harvesting the berries was easy because they were abundant. (The lovely illustration of a hawthorn plant on the…

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