… or the pizza dough who wanted to be a bread.
I just planed to bake a simple pizza. But after JT’s delicious rustic bread I though that I should try another pizza dough variation with Sourdough and Poolish. And after kneading I could already feel how good the result would be. The gluten structure was very nice and the dough rose very good. After folding the dough the first time I knew this dough has to become a bread.
Wild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.
And I like wild garlic very much, so I was very happy when I found some in our Greenbag last week. Instantly I began to plan what to cook with it.
We had no homemade ravioli for a long time, so we decided that we would like to have some wild garlic ravioli. But when I check our fridge I realize that we had only two eggs left and that was the amount I needed for the dough. So I needed a filling without egg. Looking around in the kitchen I saw some bread that was going to become stale on the counter. Some months ago I bookmarked a recipe for ravioli with a bread filling on Mestolo (and I have not cooked it untill now). I take the inspiration for the filling there and mix a filling containing bread, wild garlic and a little bit cream. I soak the bread before in hot water to soften it.
A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.
I have to admit that it was the mustard that make me curious about this recipe at Smitten Kitchen. Mustard in a Tarte? That sounds good! And it tastes good!
Wenn I saw these beautiful Potatoes at Tastespotting I fell in love on the first sight. She was so beautiful with her slices fanned out. So I checked the recipe and realized that this elegant Potato is easy to prepare, too! I decided to use the recipe on Good Mood Food, which was the simplest recipe. You need only some potatoes, butter, coarse sea salt, a knife and a wooden spoon. Continue reading
There is nothing better as finding such a great recipe when looking for a Dinner Inspiration in the world wide web. When I saw the recipe for this vegetable pie on Chaosqueens kitchen I was immediately hooked. Fast and delicious, with whole grain and lots of vegetables, this recipe sounded perfect for me. So I take a quick look into my pantry. I had a nice mix of winter vegetables at hand: parsnip, celeriac, carrots and broccoli. The only thing missing were Sunflower seeds so I replaced them with sesame.
The pie was as delicious as promised and so easy to prepare. Its the perfect recipe for a dinner after a long workday.
Chaosqueen found the recipe in two variations on Barbaras Spielwiese and the original Post was on Sammelhamsters Blog. Continue reading
Recipes for cooking are rare in this blog. Its not because I do not cook, but while baking means time for relax cooking is an everyday work for me. But this stamppot is one of my favourites and deserves its own post.
I get the recipe with my weekly bag with organic produced vegetable and now I am cooking it when ever I have endives in this bag. Its a perfect recipe for me: mashed potatos with some green vegetable – I love this kind of dishes.
It’s clearly autum: in the supermarkets I see the first christmas cookies (thats cruel! I don’t want to think about christmas yet!) and the shelves are filled with pumpkins! I love pumkins, they are my favorite vegetable in autum! Today I cook pumpkin gnocchis. I found the recipe onNicole Stichs Blog Delicious Days.
I change the recipe at two points: I did not use the potato ricer but my foot prozessor, because this is much easier to handle. The second change was that I use not all purpose flour but bread flour. The reason is an easy one: I had only bread flour at home!
The dough is very sticky, but like the Ricotta-Gnocchi it is easy to roll the dough when the counter is well floured. With sage butter it is a delicous dish. Continue reading
I love fast recipe, especially on days when we work both long. Then its very good to have something for Dinner that is easy to prepare. I found the recipe for lemon spagetti in the current issue of Schrot & Korn where they publish a lot of recipe for easy “after work kitchen”.
The recipe asked for tagliatelle but I found Spagetti instead. It was a perfect Dinner for a hot summer evening, light and refreshing. Comment of my boyfrind: “Unusal but good!” Continue reading
After I had my homemade Ricotta, I did directly the next thing on my toDo list: Ricotta-Gnocchi.
Since Nicky of DelciousDays posted them in her Blog I could admire them allready at the blogs of Petra (Chili und Ciabatta) and Claudia (Fool for Food). The gnocchi looked so delicious, that I had to try them. Because in both post they tell that the dough is very sticky I was not afraid and resist the whish to add more flour. To form gnocchi with this sticky dough is easy, when you follow the recipe: “Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll”
The gnocchi bear their name rightfully: I decided around 1 p.m. that I want to make them for lunch and we had them on our plates at 1.15 p.m. A very delicious meal!
The recipe is enough for to with not to much hunger, if served with a great portion salad. Continue reading
Petra from Chili und Ciabatta cooked the Sennen-cheesepotatos for her son, a ” lover of molten cheese”. I have a lover of molten cheese at home, too, so I tried the cheesepoatos directly. My boyfrind enthusiastic so I cooked the recipe this week again. It is really delicious: I changed just one little thing: I added some Kohlrabi. Continue reading