I know, I’ve been away for far too long. What can I say – life happens. But here’s this fantastic summer dish that I just have to share. Not as many pictures as in other food posts, but I guess this will do anyways. 🙂 Also, testing the camera in my new smartphone, thus I can somehow not get the pictures any bigger. 😦
500 g Date Tomatos (alternatively Cherry Tomatos or Perla Tomatos)
- a generous bunch of fresh basil
- pine nuts or almonds or walnuts
- parmesan cheese
- a couple of sprigs rosemary
- sour cream
- spring onions
- paninis to finish baking yourself
- olive oil, salt, pepper, sugar, aceto balsamico
Start by finely chopping a clove of garlic and some rosemary. Mix with some coarse salt and olive oil and set aside. (you will need this to brush the bread rolls, so one to two tsp of olive oil will do)
Next, prepare the tomatoes. To make a regular tomato a princess tomato, you want to peel them. This is actually quite easy. 🙂 Firstly, you want to nick all the tomatoes on top. Just a small cut through the skin. Next, bring some water to a boil. Prepare a separate bowl with ice water in it. As soon as the water is boiling, you want to blanch the tomatoes for about 20 seconds. Simply count from 20 to 40, that will do. 🙂 Then dump the tomatoes in the ice water. You will now be able to remove the skin quite easily. Put the skinned tomatoes in a bowl and sprinkle with approx. 1 tbsp sugar and some olive oil. Yes, sugar. Trust me, it’ll turn out real tasty! Then set aside.
Next, the pesto. A traditional pesto is prepared with pine nuts. However, the price of pine nuts around here is exorbitantly high and therefore I went for the budget version. About five almonds or a couple of kernels of walnuts will work just as well. Put a generous amount of fresh basil, one or two cloves of garlic, some parmesan, five almonds (or pine nuts or walnuts) and a generous amount of olive oil in a food processor. Mix until you have a a nice paste. You might need to add some more olive oil to give it a sauce-ier consistency. Lastly, add just a dash of Aceto Balsamico to the pesto.
While you could obviously make your own fresh bread rolls, I went again for the quicker version – store bought rolls to pop in the oven and bake for a couple of minutes. Seriously, after a long day at work I don’t have the energy to be a perfect housewife and do use shortcuts whenever possible. 😉 Prepare as directed on the packaging.
Lastly, the sour cream dip. Finely cut the green of a spring onion. Mix with the sour cream, add freshly ground pepper and a dash of lemon juice. Mix well and set aside.
Now, to add the last touches to the princess tomatos. They have by now marinated nicely in some olive oil and sugar. Heat some olive oil in a pan. Add the tomatoes, sprinkle with some sugar, quickly stir them in the hot pan and take them out again. You don’t want to cook them, you just want to caramelize them.
Next, bring everything together. Chop a couple of fresh basil leaves and mix them with the tomatos. Cut the buffalo mozzarella into pieces. Brush the rosemary/garlic/olive oil mix over the still warm rolls. Arrange everything on a plate and then enjoy a caprese salad like you’ve never had one before. 🙂
Sorry for the lack in posting, but work was really crazy those past two weeks. Then there was of course the MoP Pre-Patch that kept me busy and blogging was kind of forgotten for a while. 🙂
Lots of people are talking about Mists of Pandaria right now, but I won’t go into detail myself. Let’s just say I’m thrilled! I was really looking forward to the Pre-Patch and you know what the best thing is in my opinion? Not the account wide achievements, though they are cool. Not the the sharing of mounts and pets across all characters, though this is nifty, too. But what really thrilled me was the AoE looting. I LOVE it! I sometimes go on this farming sprees where I just like to bomb stuff away and the AoE looting is simply AWESOME! And yeah, that way I ended up getting the Black Tabby in about 20.000 kills…. teehee…
I was also lucky enough to kill the Darkmoon Rabbit last week (this screenshot was made with the add-on Multishot. Isn’t that nifty? It even gives a timestamp!):
It was really tough but lots of fun also. Basically it’s a DPS race and running a lot from the Ghosthealer to the battle site and keep on fighting. As a hunter, it’s a bit easier. I love my feign death button… teehee. I didn’t get the bunny pet, but that’s ok. It was all about the experience and the fun of it.
After there was a tiny bit of guild drama a couple of weeks ago, all is well now. We’re doing a lot of achievement runs together and we’re wiping lots trying our hands on Heroic modes in Bastion of Twilight or Blackwing Descent. But it’s ok and we have lots of fun doing so.
I’m very giddy for Mists of Pandaria to finally hit. A couple of years ago Buffed , which is like WoWhead, but in German, did a special about gaming and food and that there are other alternatives than just pizza and coke.
This blog ain’t called Panem et Circenses for nothing. 🙂 I plan to share our Mists of Pandaria foods during the next couple of days. I won’t kid you, the MoP release week won’t be the healthiest food-wise; but we can throw in some veggies and even remotely healthy choices.
So stay tuned! 🙂
I’m really bad when it comes to leafy green salad. If it’s only a tiny bit wilted, I don’t want to eat it. It even goes as far that I give the salad leaf that is usually inbetween a sandwich to my cat. Yes, Spike really loves salad greens and will eat it with great gusto.
However, I can’t give Rucola to the kitties, too spicy for them. 🙂 Besides, I love the taste of Rucola but I can’t get myself to eat it when it’s not crispy fresh. The solution – Rucola Pesto! Continue reading →
This is a great summer dish that we eat a lot these days. It’s light and tasty and could also be prepared on the barbeque. (I don’t have one, so I use the oven). It’s really easy and may be varied to fit almost every taste.
- Fresh or frozen and thawed fish filets (I’ve used pangasius)
- Red Onions
- fresh garlic
- Olive Oil
- salt, pepper, herbs to taste
- Tin foil Continue reading →
I’ve seen a couple of Jamie Oliver shows lately and I love his ideas. I was especially impressed by his 30-Minute-Meals. So I gave in and ordered the book Jamies 30 Minute Meals. While I knew from the beginning that I won´t be able to cook the meals just as he describes them, the recipes sure give me inspiration and I adapt them to the possibilities of my kitchen and my skills.
So here comes a freely adapted recipe for Spinach-Feta-Pie:
- 100 g Pine Nuts
- 5 eggs
- 300 g Feta Cheese
- 50 g Cheddar (or a similar cheese)
- dried Oregano
- 1 lemon
- 400-500 g fresh leaf spinach
- 1-2 onions, diced
- some butter
- 1 rolled out puff pastry
- cayenne pepper, nutmeg
Roast the Pine Nuts with no fat in a pan until they are golden brown. Beware – they burn quite fast all of a sudden if you don’t pay attention.
Beat the eggs in a bowl, crumble the feta in and grate the Cheddar in. (we hardly get Cheddar around here, so I used Gruyère – but basically any cheese will do). Add a dash of cayenne pepper, dried oregano (not too sparsely) and grated lemon zest. Add the pine nuts and stir everything together.
Wash the spinach and dry it. Add butter to the pan, wait until melted, then add the diced onions and fry until transparent. (Note: I love cooking with onions, but you can choose to leave them out of the dish if you want to. It´ll work without, too.) Add some of the spinach until it collapses, then add the next part etc. until all the spinach is in the pan. Stir regularily until it’s done. It never ceases to amaze me that this huge bag of leaf spinach ends up to be just a handful after being cooked. Drain any excess liquid, then add the spinach to the egg-feta mixture. Grate about half a nutmeg into the mix, add some pepper and mix well.
As you can see in the picture above, I used a round baking tray. And a squarely rolled out dough. 🙂 It doesn´t really matter, use whatever baking tray you have at hand and put the rolled out puff pastry in there. Sprinkle with a bit of cayenne pepper. Add the mix and spread evenly onto the dough. I folded any excess dough there was over the mixture.
See, I usually don´t go for pretty, but tasty. 😀
Bake in pre-heated oven at 200° C for approx. 20-30 minutes. You’ll have to check, depending on your oven, it may take a bit longer. You want the filling to be firm and the dough to be golden brown.
I made some cucumber-cherry-tomato salad to go with it. For the sauce, I mixed some fresh garlic, lemon juice, approx. 1/2 fresh chili, olive oil, mixed salad herbs and a bit of salt together. When it comes to salad sauces, I usually throw together what I have at hand, taste and adjust. Oh, and there was some left-over mozzarella cut in the salad, too.
In any case – the Pie was really good and I will most definitely make it again. Even my boyfriend who was not fond of Feta up until then really loved it.
I got this recipe out of a Newspaper last year. It’s a variation of a classical Swiss holiday dish. We love it so much though, that every now and then T. and I prepare it no matter what season it is. Besides, it feeds us at least two days. 🙂
This is what it looks like in the end, just to give you an idea.
Ingredients for the bread:
- 750 g whole wheat flour or mixed half-and-half with all-purpose flour
- 2 tsp salt
- 1 tsp gingerbread spice (2 works, too, depending on how intense you like the spice flavour)
- 30 g yeast (I use 1 1/2 packets of dried yeast)
- 2 tbsp liquid honey
- approx. 500 ml water, lukewarm
Personally, I simply dump all the ingredients for the dough into my breadbaking machine, choose the program for dough and let the machine do all the work. Have I mentioned lately how much I love my breadmaker?
Of course you can prepare the dough the traditional way, combine all the ingredients and knead until you have a soft, even dough and let it rest for about one hour.
Ingredients for the filling:
- 75 g bacon cubes
- 2 onions, finely cubed
- 2 apples, in rough pieces
- 3 tbsp white wine or alternatively veggie broth
- salt, pepper
- 1 pre-cooked, vacuumed ham or a similar piece of pre-cooked, maybe lightly smoked meat
Roast the bacon, onions and apples in a pan. Add the wine or broth and let it simmer. Add salt and pepper to taste. It’s done when all the liquid has evaporated. Turn off the heat and set aside.
That was the easy part. Now, for the tricky part, that’s what T. always has to do – he’s a baker, so he really knows how to handle dough. 😉 Roll out the dough, approx. like in the picture below. It should not be rolled out too thin. Remember, you wrap a lot of filling and meat in there!
Then, add the filling and the ham like that:
Then pull the dough over the ham carefully, like you would wrap a present. Press the edges together and then put it upside down on a baking sheet. Carefully add some cuts (not too deep!) to the dough.
Put in the pre-heated oven (200° Celsius) for approx. 50 minutes. Depending on your oven you need to give it a couple of more minutes until it’s done, but it’s safe to check after 50 minutes.
Carefully cut off the top for serving and then slice the ham and the bread. This can be served together with salad, but we usually eat it just like that and add only a bit of mustard to the ham.
It tastes great warm and cold and usually we munch on it the next day in front of our computers when we’re playing WoW.
True, this dish takes some time to prepare, but it’s absolutely worth it. The juices from the Ham and the filling seep into the bread and give it a unique and fantastic flavour.
Besides – as mentioned before, it feeds us a long time. 😉