Lebenslustiger.com (Entries tagged as recipes)

Scallion Soup

nospam@example.com (Lebenslustiger) — Wed, 03 Oct 2012 07:46:00 +0000

Honestly - I'm a bit embarrassed by the profanity of this post...

Since spring I wanted to tell you, that scallion soup is my absolute favorite soup and when I saw fresh local scallions again the last two weeks at farmers market, i thought "O.k. - now or never!"

Must be the second harvest cycle - the scallions don't look that perky and bright green like the spring ones do, but they are still delicious.

Maria from Austria "taught" me, how to make the soup. I would have never gotten the idea to just use plain scallions as the single ingredient for a soup.

Of course I know french onion soup with bread and melted cheese - but that's different.

Scallions soup is so much simpler - it's almost genius!

It's literally done in a very few minutes.

Take 3 bunches of cleaned and cut up scallions, roast for just a little bit (don't burn) in some olive oil, cover with water (I don't like the soup too thin) and season with powdered broth. Cook on low temperature until scallions are soft but still in pieces. (about 15min) DONE!

Enjoy!

Bon Appetit, Anette

Simply Summer - Summer Simply

nospam@example.com (Lebenslustiger) — Mon, 23 Jul 2012 00:34:00 +0000

We live close to a beautiful organic farm.

Sometimes they offer workshops on different topics and I love to go, also because they serve wonderful, simple but delicious food.

This time we had gratinated ciabatta bread.

If you like to try it sprinkle some olive oil on a baking sheet and lay out the bread slices onto the oil. Top each bread with a nice sage leaf, some zucchini slices and a not too thin piece of pecorino cheese. Bake for a few minutes until the cheese is melted and the bread is crispy. Enjoy right from the oven. So delicious! Serve with a salad and you have a simple but perfect summer dish.

Do you have any simple ideas or tricks to help enjoying summer even more?

I would love to hear them!

XOXO, Anette

Chocolate Bread With Chili Cheese - Post Aus Meiner Küche

nospam@example.com (Lebenslustiger) — Tue, 24 Apr 2012 00:22:00 +0000

"Post aus meiner Küche" is a great event where - this time - chocolate creations are being shipped throughout the country this week. I chose to do a Raspberry - Hibiscus - Chocolate spread and a Cocoa - Baguette for Martina from Mathilda-Kuchen im Glas, my partner in crime.

To make up for my less then stellar cooking skills I figured to stick with simple recipes, but exquisite ingredients:

Maracaibo Classico 65% - WOW - doesn't that sound magical??? Found it Here ...

250 gr Raspberry (fresh or frozen)

200 gr Maracaibo Classico

3 EL Hibiscus leaves

50 gr Cane sugar

1/2 TL old Aceto Balsamico (next time, I would increase that amount)

Crush the leaves. Gently cook Raspberrys, sugar and the crushed Hibiscus for 2 min. Strain through a sieve and add chocolate and balsamico. Stir until chocolate is melted. The warmth of the berry sirup should be sufficient to melt the chocolate - if not, fill another bowl with warm water (not too hot!) for a water bath.

Fill! Cool! Enjoy! (I licked out the bowl - D I V I N E...)

The receipt worked very well - I only worry that the spread might be not soft enough since the berry's didn't produce a lot juice... M A R T I N A...bear with me, please...

To accompany the spread I wanted to bake a cocoa-bread baguette style. I searched the net and surprisingly it wasn't easy to find a recipe which didn't turn out a cake-like (instead of my desired baguette-like) chocolate bread.

This one is close to what I dreamt of:

150 gr flour

150 ml warm water

10 gr yeast (I used a third of a fresh block)

mix and let sit for 30 min

Then add:

350 gr flour

1 tsp salt

70 gr sugar (I used less...)

50 gr cocoa (I used more...)

70 gr soft butter (I used olive oil instead - remember: baguette-style...)

ca. 175 ml warm water

mix into pre-dough, knead well, let it rest for another half hour. Form two breads and put them on a greased sheet. Let it raise for 1 hour, wet the surface slightly and bake ca. 35 min at 175 degrees.

We instantly savored the still warm cocoa bread with butter - and - really nifty - topped it with Chili cheese! Y U M M Y !!!

New Food Blogs Finds And Long Time Favorites

nospam@example.com (Lebenslustiger) — Mon, 02 Apr 2012 00:00:00 +0000

I'm REALLY impressed by Foodblogs!

What a dedicated and admirable effort...

Well thought out planning - perfect timing - excellent mouthwatering pictures...

And always in the danger of over done baking, frying, steaming....

And then the cleaning...

Uahhhh...

You hear me...

Cooking and baking are not really my thing.

But I LOVE eating!!!

Here is where I'm heating up my appetite lately:

Zucker Zimt & Liebe

Call me Cupcake

Tartelette

Seelische Kost

Kuriositätenladen

La Tartine Gourmande

Journey Kitchen

Happyolks

And my All Time Favourites:

Roost

Green Kitchen Storys

What Katie ate

Enjoy!

All these wonderful springy and fresh pictures by La Tartine Gourmande

XOXO

Cold and flu fighting chili elexir

nospam@example.com (Lebenslustiger) — Sun, 20 Nov 2011 18:41:26 +0000

I am grateful - we have been blessed with great health this year.

Even the start of the colder winterish season didn't bring a cold so far.

So - when I found these beautiful chili varieties at the farmers market last week...

... it made me think of a magic immune-boosting cold and flu fighting elixir I once heard about.

I definitely will give it a try to support my body further against winter's nasty flu and cold bugs.

Chilis contain next to many vitamins and minerals CAPSAICIN and this makes

those little hotties from natures powerhouse extra effective.

It stimulates the metabolism, cleanses the respiratory tract and speeds

up blood circulation. Due to it's heat producing properties it is also used for pain relief.

Here comes the recipe for this all natural elixir:

2 cups Water
2 or more slices of chili
6-10 or more thicker slices of ginger
juice of 1 lemon
optional:
3 garlic gloves
half an onion
8-10 sprigs of thyme

Bring the water to a boil, then reduce the heat and add the chosen ingredients.

Let infuse for 10 min or more, strain, add some honey to taste, STAY OR GET WELL and ENJOY!!!

Oh - I also love them as a spicy Christmas decoration...

Foodblogs and other great culinary delights

nospam@example.com (Lebenslustiger) — Sun, 09 Oct 2011 15:04:00 +0000

Look at this Chard...

Isn't it just FANTASTIC???

...intense colors in...

...exciting combinations with...

...diverse leaf formations for...

...endless possibilities - this time, onion, potatoes, red lentils and spices to taste are ready to jump into a pot for a soup creation which will turn out...

...YUMMY; well - the soup really turned out yummy - BUT - cooking unfortunately is harsh to those incredible, magical colors...

And since I usually show my pictures in their pure and raw state without any photo shop adjustments, I had to decide against the 'after cooking' pics...

Awww...you had just started drooling?

Don't be sad - here are some awesome, faboulus food blogs with incredible mouthwatering pictures for you!

green kitchen stories

Cucina Piccina

You can find even more at BRIGITTE - my all time favorite women's magazine. They run a monthly food blog award program right now and will name the overall best food blog at the end of the year.

O.k. - have to run...warm soup is waiting....

Gold - the 3rd

nospam@example.com (Lebenslustiger) — Thu, 15 Sep 2011 20:45:00 +0000

What did I do with those yummy apples???

I filled my tummy with plenty of golden apple crumble!

Here comes my very simple, all time favorite recipe:

Wash, cut and core 450g/1lb apples into 1cm/½inch pieces.

Put in a pot and steam to half soft with just a little bit of water (1-3 Tablespoons) on the bottom.

Transfer to a greased baking dish and sprinkle with a breadcrumb like mixture of:

300g/10½oz sieved flour (I like spelt), pinch of salt

200g/7oz butter, cubed at room temperature

175g/6oz sugar and some cinnamon if you like

Bake at 180C/350F/Gas for 40-45 minutes until the crumble is golden brown and the fruit mixture is bubbling. Serve with golden vanilla custard, whipped cream or Vanilla ice cream.

Mmmmm - soooo GOOD!!!

Locally grown

nospam@example.com (Lebenslustiger) — Tue, 19 Jul 2011 18:28:21 +0000

Hawai'i is the newest of the 50 US states (since 1959) and just like in big Mama country, one can find burgers and fries on every - o.k. friends - second corner.

That fact generates an interesting question : WHAT to eat then???

Easy answer: Raw foods!!!

Next to famous Ahi 'Poke' - raw tuna marinated with soy sauce, spices, onions or seaweed - and shops who cater to the ambitious raw food enthusiasts with raw pizza, crackers and more good stuff like this raw coconut lime cake,

i personally think, delicious fresh fruit is THE way to go on the islands!

Fruit in tropical abundance - locally grown pineapples ( Hawai'i is also known as the 'Pineapple-State'),

locally grown Mangoes (growing on REALLY tall, big trees),

and - my favorite - locally grown Papayas (extremely enzyme rich),

as well as locally grown lilikoi,

starfruit,

bananas,

coconut.....

just to name a very few.....

Did you actually know, that the black Papaya seeds are edible?

Their look not only reminds of black Peppercorns - their taste does too!

You could actually dry and grind them for a Pepper replacement. Here on the islands, they like to make a really tasty papaya-seed-salad-dressing.

I just love to eat a few of them along with the golden, soft - oh so yummy - flesh right out of the skin. HMMMM......

Food is ready.....

Summer afternoons.....

nospam@example.com (Lebenslustiger) — Wed, 22 Jun 2011 22:09:00 +0000

Yesterday my phone rang and when i picked up, Gaby was on the other end.

"Hey", she said," I passed a strawberry field on my bike tour and couldn't resist.

Wanna come over for strawberry cake"???

What a question! SURE!

Gaby moved to one of the neighbor villages not too long ago and is patiently converting a big grassy field, which was used to be a sheep pasture, into a flower and vegetable garden.

We had a fun and yummy afternoon on this formally owned sheep territory and when it was time to go, Gaby offered me some of her precious vegetables to take home. Off we went to check out salad and radish plants. She had actually gotten the seeds from the 'Manufactum' catalog : land-lovers bible and number 1 country living expert for excellent style and taste.... First person i met so far, who did that. Most, i guess - including myself, just marvel and dream about Manufactums products..... WOW - i got down on my knees in awe to carefully pet those royal greens. Turns out - after pulling - the radishes obviously did NOT like the sheepy energie loaded soil to much.

At least, the red roots didn't - the greens instead seemed to just LOVE it! Lush big bunches of radish greens...

I remembered a recipe from Lea Linster published in BRIGITTE magazine- which, by the way, i have been reading for the last thirtytwo (!) years- 10/2011 and quickly hurried home....

.....to make radish greens soup! Here it is :

Wash and cut 2-3 bunches of radish greens. Heat a spoonful butter or Ghee and saute an cut up onion and a garlic glove. Add the greens and then 3 cups of broth or water. Simmer for 10 minutes and puree. Season with salt, pepper and lemon juice to taste. Garnish with a dollop of sour cream.

YUM, ENJOY!