Monday, July 9, 2018

Vegan Raspberry-Chocolate-Muffins

Here we go, some yummy vegan muffins with one of the best combination of ingredients: dark chocolate and raspberries. Why not make a vegan cake once in a while, it really tastes just as good as a cake made in the classic way but you don't need eggs, milk, cream, butter etc.. You don't even need plant drinks like almond or soy milk and can replace it with water instead.
Sketchnote recipe is in German again, but should be understandable:
225 g sugar, 300 g flour, 150 ml oil,  1 pinch of salt, 250 g of plant milk or water, 3 tea spoons baking powder, 4 spoons cocoa, if you wish you can add a bit of dark chocolate as well, I did because it adds this great surprise in the middle of the muffin. 
Mix everything apart from raspberries and chocolate. Fill the muffin tray with one third of the mix, then add raspberries and chocolate pieces, fill up with the rest of the good stuff. Put in the oven for about 20 minutes, temperature 180 Celsius.

Friday, April 27, 2018

New ideas - doodles for recipes

Everybody is taking pictures of what they are eating or cooking nowadays - don't you think? This is why I am returning to a more old school and creative way and discovered sketch note recipes by different authors in the net. Right now I am still learning - I found a great doodle course for beginners from Adam Sicinski. Please drop by and have a look, it is awesome. At the same time I am still trying out different pencils and drawing techniques. It is such a great way of relaxing and creating something at the same time. So here is my sketch note recipe for a plant-based potato-lentil-soup.
Vegan, soy-free, gluten-free, low fat and healthy. Great to prepare ahead and freeze. I like to add some fresh herbs before eating like parsley, coriander or chives.
Recipe is in German, but I think it is quite understandable.
The basis is a vegetarian broth made of onions, garlic and as much vegetable as you can find - I put my leftovers and cut offs always in one of the drawers in the freezer and make a big pot when it is overflowing.
Then you just have to add a part of potatoes and red lentils, cook for about 15-20 minutes and then blend everything. Add salt, horseradish and other spices and enjoy.

Tuesday, June 20, 2017

Coconut rice

Leftovers - always inspiring for new dishes. So I want to recommend another podcast  (A taste of the past) that I listened to. No recipe from there but it reminded me that we had fantastic savoury coconut rice in the Caribbean part of Costa Rica. So I wanted to try that out. There were a couple of large coconut pieces left, some of the white and red rice, I paired with Zaalouk the day before and some frozen and cooked squid pieces I had from am meal some time ago.
Olive oil
1-2 gloves of garlic
1 large onion
chili to taste

Make your base with olive oil, garlic, onion and chili, add coconut, rice and squid - add water or something else like juice or wine - I added water and a touch of gin which provides an interesting counter point to the coconut. Rum would be great as well

Sunday, June 18, 2017


Hello again, some new input for cooking - finally. I have discovered a new podcast which is about cooking - like the format because it is very entertaining, with good tips and various stuff, paleo, vegan, ketogenic - hadn't even heard this last one before.
So I got inspired by the recipe for Zaalouk, a Moroccon recipe. As I heard in the podcast, these are the ingredients: Garlic, shallots, olive oil, eggplant, diced tomatoes - very ripe or canned -, salt,
turmeric, cumin, paprika, black pepper, cilantro and parsley.
More or less it went like this:
make your base with olive oil, minced garlic and diced shallots, add diced eggplant and let it simmer with a medium low temperature. - It takes some patience because the eggplant needs time to take up the oil and get cooked, maybe even 30 minutes, add the rest and let it simmer for another 10 minutes. With a fork, mash the whole mixture up, so there will still be texture but not large pieces of eggplant
Since I still have frozen eggplant here which I brought from Italy, I took up the idea at once.
Here is what I did:
1 onion
1 cup of wild garlic
olive oil
1 eggplant
1 can of italian cherry tomatoes
chili powder
Zaalouk with home made spelt flour bread and white and red rice with avocado

I was a bit disappointed because it somehow seemed to bland for me, I would have thought that it is more interesting - and I am not talking about spiciness from the chili. Maybe it was the absence of garlic and the wild garlic wasn't strong enough in taste or just not enough, who knows.
So the next day, I cooked it some more, with a little water added, lots more of turmeric and cinnamon. I mashed it some more with a food processor and added a generous sprinkle of lemon.
Next time I would even add more of these spices, maybe roast the cumin in a pan first. However, it is a great vegan  and gluten-free dish to eat with some rice or couscous or use it as a spread on some toasted bread.
For the whole procedure, why don't you listen to this podcast. It is called harvest eating and really worth listening to.

Thursday, November 24, 2016

Stew season again

Fall is the right time for soul food like stews. Still with lots of vegetables..
This time I mixed chick peas, fennel and cauliflower.
Start with a large pot and roast onions and garlic in olive oil (like always), add carrots, leek and celery in dices until they have a roasty aroma.
If you wish to add some meat, this is the right time to do so, possibly two or three different kinds of it, otherwise the vegan version is perfectly fine, too.
Fill up with water and add chilies to taste. 
I cooked all the other ingredients separately. It is a little more effort and more to clean up, but this way you have better control of the cooking times and maybe you want to do a different combination next time.
This is what I added to the mix:
Cauliflower, cooked in salt water, about 10 minutes
Chick peas which were soaked in cold water for 24 hours, cooking time about 30 minutes
Pearl barley, about 30 minutes in salt water
Fennel and scallions, diced small, about 10 minutes

In the end, add as much of everything as you like and keep up all your options for different combinations - don't forget: sprinkle with lots of chopped parsley and some grated Pecorino cheese

Wednesday, November 23, 2016

Carbonara is easy to make

Spaghetti Carbonara - or in this case Bavette Carbonara is one of those dishes you can throw together in 15 minutes when you arrive home late or don't have much time to cook. Always better to cook yourself than to get some processed convenience food from the supermarket.
The original Carbonara was made with "guanciale - pork cheek", salt, pepper, eggs and pecorino cheese - so no cream is added!!
This is my variety - since I don't always have pork cheek at home, I added diced smoke-dried meat to a small diced onion in a spoonful of olive oil. Roast slowly while waiting for the pasta water to boil. When the pasta is ready, add it directly to the mix in the pan and add two or three eggs directly. Stir the whole mix until the eggs are mixed up with the rest and serve with lots of chopped parsley.

Clementine jelly

I have been to Italy, recently, and brought loads of vegetable and fruit. Sometimes it is easy to exaggerate when you see all the good aromatic stuff, unfortunately in Germany there is much less sun and much more rain. So I had a whole box of clementines which were going to rot (of course also not treated, so they won't last in eternity like those from the supermarket - which is a good sign, of course). Last year - and also this year - I made quince jelly which was great to eat on toast or also with a spicy cheese. So this time it will be clementine jelly:
clementines non treated
jam sugar

Squeeze the clementines and add peel to taste if you like the more bitter variety, the jam sugar indicates the proportion of sugar and juice. I prefer to add less sugar so I usually take the 2:1 version, 2 parts juice, 1 part sugar.
Be sure to have your jars ready, sterilized in hot water.
Boil the juice with the sugar in a pot and stir for about 10 minutes. Then fill them in the jars directly and put the jars on top for about 10 minutes.
Done - great gift also to bring along for friends and family.