Hello my dears,
for the past few weeks I’ve wanted to get rid of a few kilos, but then winter had a sudden and huge comeback so now I’m quite glad that extra layer to keep me warm despite the snow.
That’s why I’m going to share a yummy feel good pasta recipe with you today: delicious homemade carbonara with a generous amount of parmesan and freshly chopped savoy cabbage – it adds color and such a lovely, aromatic flavour!
Savoy Cabbage Carbonara
for 1-2 servings
- 100 g spaghetti
- 2 eggs
- 4 tbsp freshly grated Parmesan
- some pasta water
- juice of half a lemon
- 3 big savoy cabbage leaves
- salt and pepper
Cook the spaghetti according to the package instructions. Drain but reserve some of the cooking water.
Wash the cabbage leaves well and cut into small pieces. Heat some oil in a pan and fry the savoy cabbage in it. Put the cooked spaghetti into the pan and remove the pan from the heat. In a small bowl combine eggs, parmesan, salt and pepper and add the mixture into the pan while stirring constantly. Now add a little bit of the pasta water and stir in the lemon juice until a creamy sauce is forming. If necessary, heat it up gently until it thickens. But be careful to not overcook it or you will end up with scrambled eggs.
Top with freshly ground pepper and serve!
Have you ever made a Carbonara sauce yourself? In my opinion it’s soooo much nicer than all the storebought stuff ❤
Stay sweet & HAPPY COOKING!
Hello my loves,
in the whole of Bavaria, but here in Bamberg in particular, beer is one of the main food groups and can be found in just about every (student’s) refrigerator. But I’m going to show you today that beer doesn’t necessarily need to be served ice cold because in this recipe, we’ll also use half a bottle of beer – the other half is for the cook 😉
makes 3-4 servings
- 1 tbsp oil
- 1 onion
- 500 g mixed mince
- 1 tsp salt
- 1 chopped garlic clove
- 1 tbsp chili powder
- 1 tbsp paprika powder
- 1/2 tsp pepper
- 1 pinch of cinnamon
- 1/2 bottle of beer
- 1/2 tsp cocoa powder
- 250 ml water
- 4 tbsp tomato paste
- 1 red bell pepper
- 1 can kidney beans
Peel and finely chop the onion and garlic, clean the peppers and cut into small cubes.
Heat the oil in a large saucepan at high heat. Add mince, onion and some salt and sautée for about 4 minutes. Reduce the temperature to medium heat and add in garlic, chili powder, paprika powder, pepper and cinnamon. Cook for 3 minutes, stirring occasionally.
Add the beer, cocoa powder, water and tomato paste. Let it simmer for half an hour. Now add the peppers and well-drained beans and simmer for another 10-20 minutes until the peppers are soft. Serve with sour cream and tortilla chips.
The good thing about chilli is that you can easily cook a big batch of it, because it tastes amazing when reheated and also freezes very well!
Do you like chili as much as I do?
Stay sweet & HAPPY COOKING!
Hi my cuties!
Summer might be slowing down a bit at the moment but there’s one rule that still applies: summer time = barbecue time
And if you really want to impress everyone at the next barbecue party then you should definitely try this super simple recipe! This delicious garlic butter doesn’t only look great but also tastes amazing – slightly spicy and a bit tangy … perfect for steaks and grilled veggies!
Garlic butter with pink peppercorns and lime
makes 1 roll of butter
- 250 g obutter
- 6 cloves of garlic
- Some olive oil
- 2 tsp pink peppercorns
- 1 tsp salt
- peel of 1 lime
Remove the butter from the refrigerator and let it warm up to room temperature.
Peel the garlic cloves and fry them in a small pan with a little olive oil for about 5 minutes. It’s totally fine if they turn dark brown on the outside. Remove from heat and allow to cool.
Place the butter in a small bowl. Grind up the pink peppercorns freshly using a mortar and pestle (alternatively use store bought) and add to the butter with the salt and the grated lime peel. Press the garlic cloves individually through a garlic press, removing the darkened skins from the press in between, and add about 1 tsp of olive oil from frying to the butter. Now mix well with a fork.
Wrap up in parchment paper or foil, form into a roll and allow to cool in the refrigerator.
Have you ever made spiced butter? And if so, will you tell me what flavour you picked?
Stay sweet & HAPPY COOKING!
Hello my zebras!
It’s finally here: the wonderful warm weather we have been waiting for! Now everyone wants to go outside and stretch their sore limbs a bit. After the long winter it’s great to just enjoy the sun rays on our skin for a while.
And of course, I have a suitable dish for this weather: Lemon chicken skewers with peppers and red onions, which can be sizzled in the pan or, to take advantage now that Spring has sprung, can be cooked on the barbeque grill – sounds like a plan , doesn’t it?
Lemon Chicken Kebabs
For 4 servings
- 60 ml olive oil
- 60 ml lemon juice
- 2 tsp salt
- 2 tsp Oregano
- 1 tsp rosemary
- 1 tsp pepper
- Some cayenne pepper
- Some grated lemon peel
- 3 cloves of garlic
- 500 g chicken breast fillet
- 2 yellow peppers
- 1 large red onion
- Bamboo skewers
Soak the skewers in water for at least an hour.
For the marinade, mix oil, lemon juice, the spices and lemon peel in a bowl. Press the garlic cloves and also add to the marinade.
Cut the chicken breast into bite-size pieces, add to the marinade and leave to infuse for one to two hours in the fridge.
In the meantime, cut the vegetables into bite-size pieces as well. Now put everything alternately on the wooden skewers. In a hot griddle, fry for about 10-15 minutes, turning every now and again. Serve with rice or pita bread.
Are you happy that it is now warmer again? Or are you a real winter person? Or is it still cold where you are?
Easter preparations are in full effect here and very soon there will be many new recipes on the blog about it!
Until then, stay sweet & HAPPY COOKING!
Hello my sweethearts!
There are two kinds of food I could never live without:
A morning without coffee wouldn’t only be pure torture but also impossible. And it’s similar with pasta – just that I don’t have it for breakfast (well, officially 😀 ).
Most of the time when I’m cooking pasta at home I use the storebought kind. It’s quick and easy. But I think it’s about time to show you an easy way to make pasta from scratch. Give it a try and you will be rewarded with absolutely fabulous taste!
And since the pasta itself tastes a lot more intense you don’t even need a fancy sauce – some roasted peppers with honey and herbs are totally enough…
Pasta with Roasted Peppers
for 2-3 persons
- 200g flour
- 2 eggs
- 1 tbsp oliveoil
- 1pinch of salt
- 1-2 tbsp lukewarm water
- 2 peppers (red & yellow)
- 2 tbsp oliveoil
- 2 tbsp honey
- salt & pepper
Mix flour and salt in a medium sized bowl. Make a little well, add the eggs, oliveoil and water. Mix roughly with an fork, then use your hand to knead the dough until everything’s combined. You might have to add a little more water or flour depending on the consistency of the dough – it’s ready when it doesn’t stick to your hands anymore. Wrap it in cling wrap and let it rest at room temperature for 30-60 minutes.
Wash and dice the peppers. Put them into an heatproof dish and mix them with oliveoil, honey, salt & pepper and herbs to your taste. Let it rest until the dough is ready. Preheat your oven to 390°F.
Once the dough is ready you can put the peppers into the oven and let them roast for 25-30 minutes. Bring a big pot with salted water to a boil. In that time divide the dough into 3 portions and roll it out on a lightly floured countertop. It should be as thin as possible and you should be able to see the colour of the countertop shimmering through. Dust the dough with flour and use a knife or pizza cutter to make thin strips of pasta. Put it immediately in the boiling water (only small bits at a time) and cook until the pasta floats to the top (1-2 minutes). Remove the pasta from the water, keep it warm in a covered bowl and repeat the process until all the dough is used up.
Mix the cooked pasta and the roasted peppers in a big bowl and serve!
This is heaven for a pasta lover like me! And it’s also perfect when you’re in search of a yummy, meatfree dish.
Have a great weekend & HAPPY COOKING!
I’m not sure if you know the brand “Ebly” or if they sell it where you live. It is precooked durum wheat and just perfect if you want a change from pasta or rice. It also tastes like a cross of both and goes really well with all kinds of dishes.
But enough background information – time to head to the kitchen:
It is a wonderful recipe for those days when it’s actually way too hot to eat anything at all. And the best thing: It’ll take just half an hour to “cook”! [ If you have a bit more patience: Let it sit in the fridge for an hour or so. ]
Okay, here we go:
- 2 cooking bags Ebly / durum wheat (à 125g)
- 1/2 cucumber
- 2 tomatoes
- 1 red pepper
- 150g cheese (Gouda or Emmental, but it’s up to you)
- salt and pepper
- 1 teaspoon sugar
- 3 tbsp oil
- 200 g yoghurt
- lemon juice
Cook Ebly according to directions in plenty of salted water (for about 10 minutes). Drain and leave to cool down. Wash and dice cucumber, pepper and tomatoes. Dice cheese as well.
Combine yoghurt, oil, lemon juice, sugar, salt and pepper. Season dressing to your taste. Mix Ebly, veggies and cheese in a big bowl. Add dressing, stir well and let it rest for at least 10 minutes.
You see, it doesn’t always have to be difficult to be yummy. Especially after a long, exhausting day when you don’t feel like cooking at all. So no need to bother the pizza delivery next door.
Do you also have some of those “Don’t really feel like cooking” recipes?
Have a lovely week!