Heute habe ich wieder Lust auf Pasta und das gaaaaaaaaanz viel. Ich werde mich zu Mercato Italiano begeben, einem meiner Lieblingen unter den Delikatessenläden. Dort riecht es immer so schön nach Parma, nach Pecorino und nach tollem Wein. Ich bin mir sicher, dass ich dort die nötige Inspiration finde für ein neues Pastagericht. Vielleicht etwas mit der berühmten Fenchelsalami?
Habt Ihr vielleicht Vorschläge? Worauf habt ihr denn Lust?
Schreibt mir gerne. Ich bin gespannt auf eure Vorschläge................
Dienstag, 25. Juni 2013
Montag, 24. Juni 2013
Das Runde Zicklein
Ich liebe Ziegenkäse. Am liebsten esse ich ihn in Form meiner leckeren Ziegenkäsetarte mit einer karamellisierten Aprikose. Dazu einen frischen und knackigen Gartensalat mit Datteln, Nüssen und Sesam. Yam Yam...
Erdbeerhimmel Rezept
Ihr Lieben, dieses Rezept ist total einfach. Man hat doch nicht immer Lust auf komplizierte Kuchen oder Torten mit tausenden von Zutaten. Außerdem ist eine Torte viel zu groß und verliert sich dann oft in den Tiefen des Kühlschranks. Meine Freunde lieben dieses Dessert, weil man es auch noch dann essen kann, wenn man schon daran denkt, die Hose aufzumachen um wieder atmen zu können. Die Mischung aus Ricotta, Mascarpone, luftig lockerer Sahne, einer aromatischen Vanilleschote verbunden mit crunchigem Biskuit, getränkt in Ramazzotti, und saftigen Erdbeeren lässt das Herz einfach höher schlagen. Die verschiedensten Aromen wirken betörend. Und - läuft euch schon das Wasser im Mund zusammen? Dann kommt hier die Anleitung...
Das brauchst du:
für den Teig
- 2 Eier
- 1 Prise Salz
- 50 gr Zucker
- 50 gr Mehl
für die Creme
- 125 gr Mascarpone
- 125 gr Ricotta
- 170 ml Sahne
- 1 Vanilleshote
- 1 El. Zitronensaft (frisch gepresst natürlich)
- 7 Tl. Zucker
- Ramazzotti
- 8 große Erdbeeren (ihr könnt aber auch mehr oder weniger nehmen)
So gehst du vor:
Zuerst heizt man den Ofen auf 200 °C O-U-Hitze vor.
Nun müsst ihr Eier trennen. Das ist überhaupt nicht schwierig. Ich habe festgestellt, dass es bei vielen nicht funktioniert, weil sie das falsche Messer dafür nehmen oder die Eier am Rand der Schüssel aufschlagen. Ihr braucht ein Buttermesser, oder besser gesagt ein ganz normals Besteckmesser. Es ist nicht zu scharf und es hat die perfekte Ballance um das Ei so aufzuschlagen, dass das Eigelb nicht sofort beschädigt wird, ihr aber kein Problem damit habt, die Schale zu knacken.
Nun denn - schön säuberlich wird das Eiweiß vom Eigelb getrennt. Das Eigelb wird mit einer Prise Salz aufgeschlagen. Etwa nach einer Minute nach und nach den Zucker einrieseln lassen. Das Eiweiß sollte solange geschlagen werden, bis es richtig fest ist. Ihr kennt doch bestimmt den berühmten Trick mit der Schüssel über dem Kopf?
Das Eigelb dazugeben und ca. einer Minute weiterschlagen. Das Handrührgerät hat nun Pause. Mit einem Schaber wird nun das Mehl ganz vorsichtig unter die Masse gehoben. Wirklich langsam und vorsichtig.
Nehmt ein Backblech, darauf legt man Backpapier und verteilt die Biskuitmasse. Streicht den Teig ganz dünn aus und backt ihn ca. 12-15 (je nach Ofenbeschafenheit) bis es schön braun und knusprig ist. Sofort das Backpapier ablösen und 5 Minuten abkühlen lassen. Jetzt kann man den fertigen Biskuit mit den Händen in kleine Stückchen brechen. Die Größe bestimmt jeder für sich, ich persönlich mache das eher kleiner.
Nun kommt die Creme. Als ersten Schritt muss man die Sahne zusammen mit dem Zucker steif schlagen. Nehmt euch eine andere Schüssel. Da rein kommen Mascarpone, Ricotta und das Mark der Vanilleschote (Vanilleschote mit einem scharfen Messer halbieren und mit dem Messerrücken das Mark längst der Schote ausschaben). Diese Masse wird mit dem Handrührgerät solange gerührt bis es eine schön glatte Konsistenz hat. Falls euch die Masse viel zu zäh erscheint, gebt einfach 2 El. Milch oder Sahne dazu. Danach die Sahne unterheben. Erst jetzt kommt der Zitronensaft. Bitte probiert immer. Vielleicht mögt ihr mehr Zitrone oder mehr Zucker - Ihr entscheidet.
Lasst die Creme ein paar Minuten ziehen. Währenddessen wascht die Erdbeeren und schneidet sie in Würfel. Ihr braucht vier Whiskeygläser oder ähnliche Gefäße. Jetzt kommt Schichtarbeit. Zuerst kommen die Biskuitstückchen nach unten. Diese werden mit einem kleinen Teelöffel Ramazzotti getränkt. Darauf kommt ein Esslöffel Creme und darauf die gewürfelten Edbeeren. So verfahren bis das Glas voll ist. Nicht vergessen, den Biskuit jedes mal zu tränken. Am Ende kommen ein paar Würfel Erdbeeren und ein Alibi-Minzblatt.
Das wars dann auch schon. Lasst es im Kühlschrank etwa 2 Stunden abkühlen. Genießt es und guten Appetit.......
P.S.: Dieses Dessert kann man auch großflächig machen wie eine Art Tiramisu. Oder versucht es doch einmal für 2 Stunden in den Gefrierschrank zu stellen. Das schmeckt fantastisch. Dazu einen Espresso und die Welt ist in Ordnung.
Das brauchst du:
für den Teig
- 2 Eier
- 1 Prise Salz
- 50 gr Zucker
- 50 gr Mehl
für die Creme
- 125 gr Mascarpone
- 125 gr Ricotta
- 170 ml Sahne
- 1 Vanilleshote
- 1 El. Zitronensaft (frisch gepresst natürlich)
- 7 Tl. Zucker
- Ramazzotti
- 8 große Erdbeeren (ihr könnt aber auch mehr oder weniger nehmen)
So gehst du vor:
Zuerst heizt man den Ofen auf 200 °C O-U-Hitze vor.
Nun müsst ihr Eier trennen. Das ist überhaupt nicht schwierig. Ich habe festgestellt, dass es bei vielen nicht funktioniert, weil sie das falsche Messer dafür nehmen oder die Eier am Rand der Schüssel aufschlagen. Ihr braucht ein Buttermesser, oder besser gesagt ein ganz normals Besteckmesser. Es ist nicht zu scharf und es hat die perfekte Ballance um das Ei so aufzuschlagen, dass das Eigelb nicht sofort beschädigt wird, ihr aber kein Problem damit habt, die Schale zu knacken.
Nun denn - schön säuberlich wird das Eiweiß vom Eigelb getrennt. Das Eigelb wird mit einer Prise Salz aufgeschlagen. Etwa nach einer Minute nach und nach den Zucker einrieseln lassen. Das Eiweiß sollte solange geschlagen werden, bis es richtig fest ist. Ihr kennt doch bestimmt den berühmten Trick mit der Schüssel über dem Kopf?
Das Eigelb dazugeben und ca. einer Minute weiterschlagen. Das Handrührgerät hat nun Pause. Mit einem Schaber wird nun das Mehl ganz vorsichtig unter die Masse gehoben. Wirklich langsam und vorsichtig.
Nehmt ein Backblech, darauf legt man Backpapier und verteilt die Biskuitmasse. Streicht den Teig ganz dünn aus und backt ihn ca. 12-15 (je nach Ofenbeschafenheit) bis es schön braun und knusprig ist. Sofort das Backpapier ablösen und 5 Minuten abkühlen lassen. Jetzt kann man den fertigen Biskuit mit den Händen in kleine Stückchen brechen. Die Größe bestimmt jeder für sich, ich persönlich mache das eher kleiner.
Nun kommt die Creme. Als ersten Schritt muss man die Sahne zusammen mit dem Zucker steif schlagen. Nehmt euch eine andere Schüssel. Da rein kommen Mascarpone, Ricotta und das Mark der Vanilleschote (Vanilleschote mit einem scharfen Messer halbieren und mit dem Messerrücken das Mark längst der Schote ausschaben). Diese Masse wird mit dem Handrührgerät solange gerührt bis es eine schön glatte Konsistenz hat. Falls euch die Masse viel zu zäh erscheint, gebt einfach 2 El. Milch oder Sahne dazu. Danach die Sahne unterheben. Erst jetzt kommt der Zitronensaft. Bitte probiert immer. Vielleicht mögt ihr mehr Zitrone oder mehr Zucker - Ihr entscheidet.
Lasst die Creme ein paar Minuten ziehen. Währenddessen wascht die Erdbeeren und schneidet sie in Würfel. Ihr braucht vier Whiskeygläser oder ähnliche Gefäße. Jetzt kommt Schichtarbeit. Zuerst kommen die Biskuitstückchen nach unten. Diese werden mit einem kleinen Teelöffel Ramazzotti getränkt. Darauf kommt ein Esslöffel Creme und darauf die gewürfelten Edbeeren. So verfahren bis das Glas voll ist. Nicht vergessen, den Biskuit jedes mal zu tränken. Am Ende kommen ein paar Würfel Erdbeeren und ein Alibi-Minzblatt.
Das wars dann auch schon. Lasst es im Kühlschrank etwa 2 Stunden abkühlen. Genießt es und guten Appetit.......
P.S.: Dieses Dessert kann man auch großflächig machen wie eine Art Tiramisu. Oder versucht es doch einmal für 2 Stunden in den Gefrierschrank zu stellen. Das schmeckt fantastisch. Dazu einen Espresso und die Welt ist in Ordnung.
Mein Erdbeerhimmel
So, jetzt schreibe ich auch mal auf Deutsch. Hier schon einmal ein Vorgeschmack auf meinen absoluten Sommerliebling. Es ist Sommer, es ist warm und es gibt Erdbeeren.
Ich liebe diese kleinen roten Nüsschen. Dieses Dessert wird der Hit bei jeder Grillparty sein. Es ist leicht und fruchtig und es sieht auch noch wunderbar aus!
Seid gespannt auf das Rezept!
Ich liebe diese kleinen roten Nüsschen. Dieses Dessert wird der Hit bei jeder Grillparty sein. Es ist leicht und fruchtig und es sieht auch noch wunderbar aus!
Seid gespannt auf das Rezept!
Chicken fever recipe
Ta ta, here comes the recipe for a chicken dish which you will love.
But first a little lecture. Please do yourself a favor and buy a good chicken. Nowadays it's unfortunately all about buying everything cheap. But when it comes to things you eat you should care more. It goes straight into your body and affects your health. So be wise, buy good food, support your local farmers. You want to look fabulous from the outside by buying good clothes. Why not doing it from the inside too.
What you need:
- whole chicken, 1,5 kg (cleaned by your butcher)
- 100 ml white wine (don't use cheap wine, choose one you would drink)
- 100 ml warm water
- 5 shalotts
- 1 clove of garlic
- rosemary
- thyme
- cest of 1/2 lemon
- sea salt
- olive oil
- 4 tablespoons of honey
How to do:
So first of all chop the herbs (thyme and rosemary) roughly. You don't need to chop it pretty because it goes straight to te mortar.
Then take the mortar. Put in your herbs, the lemon cest, garlic clove (I take one, but if you like it more strong don't be scared to take two) and sea salt. Be generous with the salt by taking about 1 1/2 tablespoons. Now you need to pestle it all to a nice paste. Add some olive oil, I guess about 100 ml. Take a spoon and mix the oil under the paste. And that is how it should look like.
So now take the chicken and wash it with cold water. Put your birdie in a casserole. It's always the same problem with making whole chicken. The breasts are already dry while the legs still a little bit bloody near the bone. Well thanks to my mum now my whole chicken always as juicy as it should be. What I do is just take a shashlik spit and make little wholes into the legs and every other part but the breasts. Believe me although some of the juice will come out through these wholes the chicken will be fine.
Now be gentle and give your chicken a nice rubb with the herbspaste. Don't just cover, you have to massage it. Don't forget to wash your hands after dealing with raw chicken if not using gloves. You don't want to get infected by salmonella. Let the chicken rest for about 15 min. so all the wonderful flavors can work their way into the skin.
Then pour in the liquids, wine and water go into the casserole. You could take chicken stock also but it makes no sense for me. Instead of wine you could also take vermouth, very yammi.Cut some shallots very roughly and put them in. They will give you this incredible sweet and spicy flavor.
Preheat your oven to 200 °C and then turn it a bit lower to 190 °C. And there the casserole goes in, for about 1,5 hours. The cooking time could always vary, depending on your oven.
You don't have to do it, but I love to put some running honey over the chicken for the last 5 min of the cooking time and heat it up to 250 °C. Then the skin becomes a bit crunchy and sweet.
Actually you can eat your chicken just with a nice italian bread but I prefere to make some veggies or so. Last time I prepared some topinambur mash. It is very simple to make. Pretend it is potato and proceed the same way you would deal with the potatos. I think topinambur goes so very good with chicken. And I made some red peppers by caramelizing them, then pour in some good old red vine vinegar and letting reduce until it is almost all gone. A bit of a seasoning with salt and pepper helps the flavors come out. And that's it.
Enjoy......
But first a little lecture. Please do yourself a favor and buy a good chicken. Nowadays it's unfortunately all about buying everything cheap. But when it comes to things you eat you should care more. It goes straight into your body and affects your health. So be wise, buy good food, support your local farmers. You want to look fabulous from the outside by buying good clothes. Why not doing it from the inside too.
What you need:
- whole chicken, 1,5 kg (cleaned by your butcher)
- 100 ml white wine (don't use cheap wine, choose one you would drink)
- 100 ml warm water
- 5 shalotts
- 1 clove of garlic
- rosemary
- thyme
- cest of 1/2 lemon
- sea salt
- olive oil
- 4 tablespoons of honey
How to do:
So first of all chop the herbs (thyme and rosemary) roughly. You don't need to chop it pretty because it goes straight to te mortar.
Then take the mortar. Put in your herbs, the lemon cest, garlic clove (I take one, but if you like it more strong don't be scared to take two) and sea salt. Be generous with the salt by taking about 1 1/2 tablespoons. Now you need to pestle it all to a nice paste. Add some olive oil, I guess about 100 ml. Take a spoon and mix the oil under the paste. And that is how it should look like.
So now take the chicken and wash it with cold water. Put your birdie in a casserole. It's always the same problem with making whole chicken. The breasts are already dry while the legs still a little bit bloody near the bone. Well thanks to my mum now my whole chicken always as juicy as it should be. What I do is just take a shashlik spit and make little wholes into the legs and every other part but the breasts. Believe me although some of the juice will come out through these wholes the chicken will be fine.
Now be gentle and give your chicken a nice rubb with the herbspaste. Don't just cover, you have to massage it. Don't forget to wash your hands after dealing with raw chicken if not using gloves. You don't want to get infected by salmonella. Let the chicken rest for about 15 min. so all the wonderful flavors can work their way into the skin.
Then pour in the liquids, wine and water go into the casserole. You could take chicken stock also but it makes no sense for me. Instead of wine you could also take vermouth, very yammi.Cut some shallots very roughly and put them in. They will give you this incredible sweet and spicy flavor.
Preheat your oven to 200 °C and then turn it a bit lower to 190 °C. And there the casserole goes in, for about 1,5 hours. The cooking time could always vary, depending on your oven.
You don't have to do it, but I love to put some running honey over the chicken for the last 5 min of the cooking time and heat it up to 250 °C. Then the skin becomes a bit crunchy and sweet.
Actually you can eat your chicken just with a nice italian bread but I prefere to make some veggies or so. Last time I prepared some topinambur mash. It is very simple to make. Pretend it is potato and proceed the same way you would deal with the potatos. I think topinambur goes so very good with chicken. And I made some red peppers by caramelizing them, then pour in some good old red vine vinegar and letting reduce until it is almost all gone. A bit of a seasoning with salt and pepper helps the flavors come out. And that's it.
Enjoy......
Sonntag, 16. Juni 2013
Chicken Fever
I love love chicken. Especially baked in whole with lots of flavour and with lots of juice where you can put in a piece of bread and let it soak....hmmmmmmmmmmmm.
Yesterday was a very long day. My husband and I worked in the garden. My back still hurts a lot. So I had no time to stand in the kitchen. It had to be something simple. With the whole chicken it is really no problem. Just put it in the oven and 1 1/2 hours later it's done - ta da......
As always pictures first.
Yesterday was a very long day. My husband and I worked in the garden. My back still hurts a lot. So I had no time to stand in the kitchen. It had to be something simple. With the whole chicken it is really no problem. Just put it in the oven and 1 1/2 hours later it's done - ta da......
As always pictures first.
Easy pasta recipe
Here comes the recipe for my easy pasta. It tastes good, looks very nice and is so simple to prepare. You can always add something else or exchange the ingredient. You don't have to take pecorino cheese for example. Take cheddar or parmesan or maybe some stinky swiss cheese - you decide.
What you need:
- spaghetti (as much as you can eat)
- 250 g ricotta cheese
- 100 ml cream or water
- juice of 1/2 lemon
- olive oil
- parsley
- thyme
- marjoram
- basil
- oregano
- sage
- sea salt
- black pepper
- 50 g pecorino cheese (grated)
- 10 sweet cherry tomatoes
- 4 slices of parma ham (you can also take serano or savoy)
- nutmeg
How to do:
Preheat the oven to 250°C. Take some baking paper, put the ham on it and let it bake until very very crispy. So basically you want to have some ham chips.
Cook the spaghetti until al dente. There's nothing worce than overcooked spaghetti. Don't forget to put a little bit of olive oil over the spaghetti so the won't stick one to another.
While you cook the spaghetti put all the herbs, lemon juice, the seasoning and olive oil in a bowl and blend until smooth - that's your pesto. Please taste it and add some seasoning if needed.
Take a pan and put it on middle heat. Put the ricotta cheese and some cream or water and wait until it's melted, add the cheese and then your pesto. Mix it all good and taste again. Maybe add more cheese or more cream. I like to put some sugar in it to have a nice ballance of sour and sweet.
Take your baked parma ham and crumble it into small chips. Cut the tomatoes into halves.
Sounds like a long way to go? I can promise you that preparing the whole dish takes you at most 15 minutes.
To make sure that your pasta won't be cool put the plates into the oven. It is still warm from baking the ham. Take the spaghetti, cover them with the sauce, add the tomatoes, go on with the ham chips. You can sprinkle some parmesan and maybe decorate with a bit of parsley. That's it....enjoy
What you need:
- spaghetti (as much as you can eat)
- 250 g ricotta cheese
- 100 ml cream or water
- juice of 1/2 lemon
- olive oil
- parsley
- thyme
- marjoram
- basil
- oregano
- sage
- sea salt
- black pepper
- 50 g pecorino cheese (grated)
- 10 sweet cherry tomatoes
- 4 slices of parma ham (you can also take serano or savoy)
- nutmeg
How to do:
Preheat the oven to 250°C. Take some baking paper, put the ham on it and let it bake until very very crispy. So basically you want to have some ham chips.
Cook the spaghetti until al dente. There's nothing worce than overcooked spaghetti. Don't forget to put a little bit of olive oil over the spaghetti so the won't stick one to another.
While you cook the spaghetti put all the herbs, lemon juice, the seasoning and olive oil in a bowl and blend until smooth - that's your pesto. Please taste it and add some seasoning if needed.
Take a pan and put it on middle heat. Put the ricotta cheese and some cream or water and wait until it's melted, add the cheese and then your pesto. Mix it all good and taste again. Maybe add more cheese or more cream. I like to put some sugar in it to have a nice ballance of sour and sweet.
Take your baked parma ham and crumble it into small chips. Cut the tomatoes into halves.
Sounds like a long way to go? I can promise you that preparing the whole dish takes you at most 15 minutes.
To make sure that your pasta won't be cool put the plates into the oven. It is still warm from baking the ham. Take the spaghetti, cover them with the sauce, add the tomatoes, go on with the ham chips. You can sprinkle some parmesan and maybe decorate with a bit of parsley. That's it....enjoy
Samstag, 15. Juni 2013
Easy Pasta
Oh I love those evenings when you don't have any idea what to cook. Most of the time it's friday evening and the fridge is totally empty. And no matter how often you open up the fridge to check if maybe there is still some filet mignon or a whole chicken left - the fridge won't be fuller.
So my next step was going to the basement and there I found some Spaghetti. Standing in the kitchen with the spaghettis for about 30 minutes I finally knew what to cook. Pretty simple but still yammi. Thanks to our garden I have so many herbs so decided to do something with spaghettis, herbs, some pecorino cheese leftovers and ricotta cheese.
Here a sneak peek and the recipe will follow later...
So my next step was going to the basement and there I found some Spaghetti. Standing in the kitchen with the spaghettis for about 30 minutes I finally knew what to cook. Pretty simple but still yammi. Thanks to our garden I have so many herbs so decided to do something with spaghettis, herbs, some pecorino cheese leftovers and ricotta cheese.
Here a sneak peek and the recipe will follow later...
Mittwoch, 12. Juni 2013
Recipies
Hi guys,
here come the recipies for my wonderful salads. But first let me tell you something. I never follow any recipies. For me a recipe is just an inspiration and motivation to create something new on my own. When I see all the nice pictures with tasty looking food the first thought in my head is how to do it my way. Everyone of us has its own style of cooking. So please be inspired and motivated and have fun by following your own style!
P.S.: But feel free to do exactly what the recipe says, lol......
1. Grilled Haloumi Salad
What you need:
- 200 g haloumi cheese
- 100 g cottage cheese
- 10 green olives (stoned)
- parsley
- thyme
- basil (i take blue magic or greek basil with the small leaves)
- marjoram
- fennel green ( you can leave it away)
- 1 lemon (organic because you need the cest as well)
- sea salt
- olive oil extra vergine
How to do:
Take a bowl or a nice soup plate. Put all the herbs in. You can cut it in pieces, but i prefer to ripp them with my fingers, because that way you get the most aroma out of it and your hands will smell like heaven. Then grate the lemon cest in. Don't let the lemon wite get in the bowl, it won't taste good, just bitter. Squeeze one half of the lemon over the herbs. Season it with salt and pour olive oil all over it and you have your dressing done.
You can put cold haloumi cheese into the salad but I would highly reccomend to grill it and put the warm pieces into the bowl. I promice you will get an amazing unique flavour. So take a grill pan or maybe you are doing a bbq anyway. Grill the cheese from both sides till its brown and starts to melt a little bit. Immediately cut into pieces and put it into the dressing. Cover up with tinfoil and let it rest for 5 min. Meanwhile cut the olives in tiny pieces
So the last thing you need to do is put the olives inside and sprinkle some cottage cheese all over your salad. Maybe some more olive oil and that's it...............Enjoy
2. Tomatoes-strawberries carpaccio with ramsons sheeps mozzarella
What you need:
- 3 big tomatoes
- 100 g fresh strawberries
- 100 g ramsons sheeps mozzarella (or just mozzarella di buffalo)
- hand full of lamb's lettuce
- 30 g different kind of seeds (pine, sunflower, pumpkin), roasted without oil
- basil (blue magic or what you have at home)
- juice of 1/2 lemon
- sea salt
- olive oil extra vergine
- red wine vinegar
- grape seed oil
How to do:
Take a big plate, cut the tomatoes in very thin slices and arrange them on the plate. Do the same thing with the strawberries and the mozzarella. Put both over the tomatoes. For this salad I don't prepare the dressing ahead. All you need is a table spoon. Season first with salt. Then squeeze the lemon juice into the spoon and sprinkle over the salad, followed by two spoons of red wine vinegar, four spoons of olive oil and one spoon of grape seed oil. Ripp the basil into small pieces and spread over the salad. Don't foget the seeds, they will underline the flavour of the mozzarella. You don't have to do this but I think red and green goes wonderful together. So take some leaves of the lamb's lettuce and arrange them on the salad. But please, just a few leaves, don't overdo it! So simple and sooooooo yammi......Enjoy
here come the recipies for my wonderful salads. But first let me tell you something. I never follow any recipies. For me a recipe is just an inspiration and motivation to create something new on my own. When I see all the nice pictures with tasty looking food the first thought in my head is how to do it my way. Everyone of us has its own style of cooking. So please be inspired and motivated and have fun by following your own style!
P.S.: But feel free to do exactly what the recipe says, lol......
1. Grilled Haloumi Salad
What you need:
- 200 g haloumi cheese
- 100 g cottage cheese
- 10 green olives (stoned)
- parsley
- thyme
- basil (i take blue magic or greek basil with the small leaves)
- marjoram
- fennel green ( you can leave it away)
- 1 lemon (organic because you need the cest as well)
- sea salt
- olive oil extra vergine
How to do:
Take a bowl or a nice soup plate. Put all the herbs in. You can cut it in pieces, but i prefer to ripp them with my fingers, because that way you get the most aroma out of it and your hands will smell like heaven. Then grate the lemon cest in. Don't let the lemon wite get in the bowl, it won't taste good, just bitter. Squeeze one half of the lemon over the herbs. Season it with salt and pour olive oil all over it and you have your dressing done.
You can put cold haloumi cheese into the salad but I would highly reccomend to grill it and put the warm pieces into the bowl. I promice you will get an amazing unique flavour. So take a grill pan or maybe you are doing a bbq anyway. Grill the cheese from both sides till its brown and starts to melt a little bit. Immediately cut into pieces and put it into the dressing. Cover up with tinfoil and let it rest for 5 min. Meanwhile cut the olives in tiny pieces
So the last thing you need to do is put the olives inside and sprinkle some cottage cheese all over your salad. Maybe some more olive oil and that's it...............Enjoy
2. Tomatoes-strawberries carpaccio with ramsons sheeps mozzarella
What you need:
- 3 big tomatoes
- 100 g fresh strawberries
- 100 g ramsons sheeps mozzarella (or just mozzarella di buffalo)
- hand full of lamb's lettuce
- 30 g different kind of seeds (pine, sunflower, pumpkin), roasted without oil
- basil (blue magic or what you have at home)
- juice of 1/2 lemon
- sea salt
- olive oil extra vergine
- red wine vinegar
- grape seed oil
How to do:
Take a big plate, cut the tomatoes in very thin slices and arrange them on the plate. Do the same thing with the strawberries and the mozzarella. Put both over the tomatoes. For this salad I don't prepare the dressing ahead. All you need is a table spoon. Season first with salt. Then squeeze the lemon juice into the spoon and sprinkle over the salad, followed by two spoons of red wine vinegar, four spoons of olive oil and one spoon of grape seed oil. Ripp the basil into small pieces and spread over the salad. Don't foget the seeds, they will underline the flavour of the mozzarella. You don't have to do this but I think red and green goes wonderful together. So take some leaves of the lamb's lettuce and arrange them on the salad. But please, just a few leaves, don't overdo it! So simple and sooooooo yammi......Enjoy
Montag, 10. Juni 2013
Summer has finally arrived and now it's the perfect time for having light and fresh food on your table. Inspired by the herbs in our garden, I decided on doing some easy salads with different kinds of herbs in it. Meanwhile my hubby grilled some lamb meet sausages...hmmmmmm
So here are some pictures and the recipies will follow tomorrow.
So here are some pictures and the recipies will follow tomorrow.
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| Tomatos-Strawberries-Carpaccio, ramsons sheep mozzarella |
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| Grilled Haloumi Salad |
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| A plate full of joy |
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