Thursday, June 13, 2013
I'm on holiday and not cooking
or at least not really or nothing to write about.
As much as I love cooking, I also need and like my holidays. That means lots of takeaways and comfort food like crumbed pork chops, pasta with tomato sauce or viennas in a bun on the go. But it's also the time of my husband cooking his wonderful stews, braaing and of course eating out. Okay, I admit, the latter is not happening as often, as we were used to.
And as much as I love writing and cooking and writing about cooking, at the moment it's time for my wonderful husband and my beautiful kids.
Thank you for following me so far and I promise,you hear from me very soon. Until then, I'll leave you with that.
And that.
As much as I love cooking, I also need and like my holidays. That means lots of takeaways and comfort food like crumbed pork chops, pasta with tomato sauce or viennas in a bun on the go. But it's also the time of my husband cooking his wonderful stews, braaing and of course eating out. Okay, I admit, the latter is not happening as often, as we were used to.
And as much as I love writing and cooking and writing about cooking, at the moment it's time for my wonderful husband and my beautiful kids.
Thank you for following me so far and I promise,you hear from me very soon. Until then, I'll leave you with that.
And that.
Wednesday, May 29, 2013
Beef filled pierogi with creamed tomato sauce
You can call the dish a fusion of Polish and Italian cooking. Nothing new of course, I had a very similar dish once in an Italian restaurant in Windhoek, they obviously served instead of pierogi ravioli.
Close enough, I thought and that's how I've got the idea.
Would I have known, how much work it would be, I guess I would have ordered some takeaways from the mentioned restaurant. And don't think, I don't like complicated, time consuming dishes. I do. Well, not at the moment. Not with a toddler and baby to look after. But I did it and it was delicious, even if the tomato sauce was a bit too sour. Will I cook it again? Most definitely - when I have enough time and patience.
I grew up with pierogi, for me it's THE Polish dish. I love them, no matter if filled with cheese and potatoes (russian), sauerkraut and mushrooms, just mushrooms or meat. They are also very tasteful with fruits or with chunky cottage cheese for dessert. They are also called dumplings or polish ravioli.
I remember my whole family standing in the kitchen sticking the pierogi together. And last week I also remembered, why all of us helped - it takes for ever to get them done. Beside the meat being cooked three ways, cutting out the dough and sticking the pierogi is so time consuming. I'm sure every Polish housewife and cook laughs at me now and does them on their head, but since I'm doing them maybe twice a year, it's a never ending story. But said that, it's worth it!
Tuesday, May 28, 2013
It's time for chicken again
I was just waiting for the ridiculous price for snow peas to drop, so I can do that delicious dish, that I just love, not only because it's so easy and quickly done. The combination of flavours and textures is so beautiful.
To be honest, I was sure, I wrote already about that dish and was surprised not to find it here. On the other hand, I also wasn't cooking it for quite a while, because of the already mentioned crazy price for snow peas.
I'm trying to grow snow peas in our garden for years already, but that's what you can call an epic fail. This year the plants grew indeed and were even carrying some fruits, but despite our new sprinkler system, the plants dried out eventually after having only one set of fruits. I won't give up thou and gladly take any advise that could help to finally cultivate them in our garden.
But we're not talking about my garden... The idea for the following dish came from here (in German language), but I've made the recipe only once with pork and substituted with chicken instead. You will see, that I changed some other things too, but all in all left the recipe as is.
And here comes one of our all time favourites:
Chicken stew with snow peas and almonds.
Thursday, May 23, 2013
Swiss twisted bread with sun dried tomatoes
I already announced on my FB-page, that my next post will be about that fantastic bread. I had saved the recipe for quite a long time and was just waiting for the right moment to bake it. I found it here (in German language) and it was advertised as the perfect bread for braais (BBQ). Last Saturday we were invited for a braai and I thought, it's the ideal time to give it a try. That way I also had a small present.
I halved the ingredients as I thought it would be too much. Well, stupid me, I didn't expect the bread to be that good and I ended up baking the next day again.
I knew, I took a risk baking a bread I never did before, especially because it took me longer then I thought and the bread was just ready as we had to drive. But the recipe was described as easy to make, so I thought I will take my chance.
Luckily I had sour dough in my fridge. I wasn't sure if I can still use it, as I've made it month ago. But all went well and the bread turned out "divine" as my friends remarked. And it has been proven, that my sour dough turned out nice and potent, so I "fed" it with 100 g flour and 100 g lukewarm water immediately in order to make sure, I can use it again. I read in bread baking forums, that people use their sour doughs or mother doughs for 20! years by only feeding them on a regular base. That's so spectacular.
Beside that, I think the fact, that all the herbs and the tomatoes were home grown, made the bread even more special.
Saturday, May 18, 2013
It's getting cold, but we're still having salad
The following salad is absolute my favourite, for many years already. The idea or let's better say the original, as I'm making it exactly as I ate it for the first time, came from a restaurant in Berlin, Steglitz. The salad was named after the restaurant itself and is until today their biggest seller.
As I made it a few days ago, after a really long time, I had the feeling, I forgot something. When I looked up, if the restaurant still exists, it hit me right away: I forgot the potato croutons. So even if they are not on the picture, the recipe is not complete without the potato croutons.
The salad is for me of course connected to a lot of memories, but even so the combination of the flavours and textures is amazing. What I like most, to my surprise, is the combination of cucumber, orange and avocado. I'm always placing these ingredients together on the plate, so they are enjoyed together.
The only thing I'm missing, is the fantastic herbed feta they used, it was very soft and not as salty in taste as the one I'm getting here. Still, the salad is in my opinion one of the best.
So, there is not much to say, just try it out and I hope you'll love that salad as much as I do.
Leafy salad with herbed Feta, avocado and oranges
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