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pax_athenaI have so many food photos to show you folks! I have been slightly obsessed with cooking this year - well, or perhaps not that much more obsessed than I usually am ;) Anyway, I have a list of things that I want to cook (not new things, just things I haven't cooked since I moved to the Netherlands) on my fridge and it may be four pages long? A5-ish pages, though, but narrowly spaced.
But let's cut the long story short - here are 25 thing I made. Mainly this spring; summer dishes will be another post, I have enough photos. But not quiet enough time.
Pasta with goat cheese, poppy seeds and caramelized pears. That one is my creation, based on something I had in a restaurant once. A favorite winter lunch.
Spinach with eggs and feta. You could call it a spinach omelette, but it's more spinach than omelette.
I've eaten oven potatoes with herb quark so often but never came around to make a photo. Not the most spectacularly looking food, but oh so yummy. And the sweet potato is almost dessert.
Carrot salad with coriander, cumin, raisins and lemon juice. Salad, side-dish, dessert, lately breakfast - it's perfect as all of those.
Roasted curried cauliflower.
Tuna salad with cucumber. One can improve the presentation a lot by making this into cucumber bites with dots of the salad on them - that would make them perfect party finger food. But well, that's me having a lonely dinner on my couch, so ...
Cream of buckwheat (for the Germans: Grießbrei aus Buchweizen). So incredibly good - it naturally sweeter than normal semolina pudding, with slightly different structure and a nutty taste. Was very much worth transporting the box of the buckwheat semolina from the USA.
The cinnamon suggestion came from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jolly_rotten and it just fits so well!
Green asparagus with bacon.
I talked about making wontons in one of my old posts - the original recipe was for pork & shrimp and I do not especially like shrimp in wontons. So I swapped them for Chinese cabbage; first time I did not properly squeeze the water out, so the actual making of the dumplings was a bit of a mess. The second time (yes, I like them enough to make another set of enough dumplings for ~6-7 dinners and freeze them :D), it worked much better. So good. And such a great quick dinner for when I do not feel like cooking.
First time zucchini noodles. With a Pork-tahin sauce. I bet it would also work with normal noodles (especially Chinese/Asian noodles, but I have no idea where to get fresh ones here in Leiden *sniff*), but it also works with zucchini and I am trying to stay healthy, OK?
Strawberries with yoghurt. Summer staple.
Zucchini, mushrooms and minced chicken soup. It's better with minced turkey - but once again, that's something I did not manage to find in my usual stores here. Some portions of these ones went into the freezer.
This is so not a good photo - my apartment just does not have a good place to make photos late at night D: Anyway: baked peppers filled with corn with a yoghurt dressing. This one started as a recipe rec bytwodottedlines but I changed it so much that it would not be recognizable by someone knowing the original.
Stir fried veggies with quinoa. A quick work lunch and a great way to use up leftover veggies.
Black bean & sweet potato soup. Another freezable favorite.
The great thing about scrambled eggs and omelets is that one can use them to use up all kind of veggies and meaty things from the fridge. Plus I just love them. This one was with roasted red peppers and some mini salami and red onions.
Cucumber and sour cream or yoghurt was one of my favorite childhood salads. Add scallions to it and this is almost a grown up version of this.
I had *so much* leftover bread from the brunch I organized for all my friends visiting in May. I usually don't eat much in terms of sandwiches, but I kind of had to (some of the bread is still in the freezer) - and they do taste really good. The photo is with norma "local" l salami but I also had a very similar one made with the spanish one - not chorizo, although I also got chorizo - F. brought from Madrid that was even better.
More sandwiches. Salmon from the "farmer's market".
At some point I did not want sandwiches anymore but still had salmon. Enter omelets, as mentioned above.
I mentioned this salad totouchofgr3y as my favorite way to eat fresh tomatoes: tomatoes (good ones), feta and basil (fresh is preferred, but I did not have any this time and used dried) with a splash of olive oil, salt and pepper. I think I got the idea from one of the very few vegetarian dishes they had in the summer at the beer garden close to the Bamberg observatory and been eating this for years since.
Potato soup. Another thing that I keep cooking and over and over through the years. And that also freezes well. Best with a few splashes of tart yoghurt.
Oven salmon with veggies. I don't eat fish often enough mainly because cooking it still something I do not feel super comfortable with and am super happy to have found this recipe dea: it's just so easy to make.
Another sandwich! This time an oven sandwich (the bread did come from the freezer, so I had to power up the oven anyway :P) with brie, pears and honey.
Frozen fruit, some yoghurt, a drop of honey and a good hand blender make a perfect dessert. Or snack. Or ice-cream like thingie for summer. But a good, powerful blender is really the key.
I now have quiet a variety of fruit frozen (mostly fruit that was still in the fridge when I was about to leave for another round of traveling and would not have survived until I came back) for this kind of stuff; this was strawberries and red currants, I think. The currant work amazingly here - I bought some extra to freeze.
P.S. If you read this on DW and can't see the pics, check whether whatever security extension you use allow pics from livejournal (for some reason, security badger would allow those with http link but not the https ones - just ... don't ask, I guess).
But let's cut the long story short - here are 25 thing I made. Mainly this spring; summer dishes will be another post, I have enough photos. But not quiet enough time.
Pasta with goat cheese, poppy seeds and caramelized pears. That one is my creation, based on something I had in a restaurant once. A favorite winter lunch.
Spinach with eggs and feta. You could call it a spinach omelette, but it's more spinach than omelette.
I've eaten oven potatoes with herb quark so often but never came around to make a photo. Not the most spectacularly looking food, but oh so yummy. And the sweet potato is almost dessert.
Carrot salad with coriander, cumin, raisins and lemon juice. Salad, side-dish, dessert, lately breakfast - it's perfect as all of those.
Roasted curried cauliflower.
Tuna salad with cucumber. One can improve the presentation a lot by making this into cucumber bites with dots of the salad on them - that would make them perfect party finger food. But well, that's me having a lonely dinner on my couch, so ...
Cream of buckwheat (for the Germans: Grießbrei aus Buchweizen). So incredibly good - it naturally sweeter than normal semolina pudding, with slightly different structure and a nutty taste. Was very much worth transporting the box of the buckwheat semolina from the USA.
The cinnamon suggestion came from
jolly_rotten and it just fits so well!Green asparagus with bacon.
I talked about making wontons in one of my old posts - the original recipe was for pork & shrimp and I do not especially like shrimp in wontons. So I swapped them for Chinese cabbage; first time I did not properly squeeze the water out, so the actual making of the dumplings was a bit of a mess. The second time (yes, I like them enough to make another set of enough dumplings for ~6-7 dinners and freeze them :D), it worked much better. So good. And such a great quick dinner for when I do not feel like cooking.
First time zucchini noodles. With a Pork-tahin sauce. I bet it would also work with normal noodles (especially Chinese/Asian noodles, but I have no idea where to get fresh ones here in Leiden *sniff*), but it also works with zucchini and I am trying to stay healthy, OK?
Strawberries with yoghurt. Summer staple.
Zucchini, mushrooms and minced chicken soup. It's better with minced turkey - but once again, that's something I did not manage to find in my usual stores here. Some portions of these ones went into the freezer.
This is so not a good photo - my apartment just does not have a good place to make photos late at night D: Anyway: baked peppers filled with corn with a yoghurt dressing. This one started as a recipe rec by
twodottedlines but I changed it so much that it would not be recognizable by someone knowing the original.Stir fried veggies with quinoa. A quick work lunch and a great way to use up leftover veggies.
Black bean & sweet potato soup. Another freezable favorite.
The great thing about scrambled eggs and omelets is that one can use them to use up all kind of veggies and meaty things from the fridge. Plus I just love them. This one was with roasted red peppers and some mini salami and red onions.
Cucumber and sour cream or yoghurt was one of my favorite childhood salads. Add scallions to it and this is almost a grown up version of this.
I had *so much* leftover bread from the brunch I organized for all my friends visiting in May. I usually don't eat much in terms of sandwiches, but I kind of had to (some of the bread is still in the freezer) - and they do taste really good. The photo is with norma "local" l salami but I also had a very similar one made with the spanish one - not chorizo, although I also got chorizo - F. brought from Madrid that was even better.
More sandwiches. Salmon from the "farmer's market".
At some point I did not want sandwiches anymore but still had salmon. Enter omelets, as mentioned above.
I mentioned this salad to
touchofgr3y as my favorite way to eat fresh tomatoes: tomatoes (good ones), feta and basil (fresh is preferred, but I did not have any this time and used dried) with a splash of olive oil, salt and pepper. I think I got the idea from one of the very few vegetarian dishes they had in the summer at the beer garden close to the Bamberg observatory and been eating this for years since.Potato soup. Another thing that I keep cooking and over and over through the years. And that also freezes well. Best with a few splashes of tart yoghurt.
Oven salmon with veggies. I don't eat fish often enough mainly because cooking it still something I do not feel super comfortable with and am super happy to have found this recipe dea: it's just so easy to make.
Another sandwich! This time an oven sandwich (the bread did come from the freezer, so I had to power up the oven anyway :P) with brie, pears and honey.
Frozen fruit, some yoghurt, a drop of honey and a good hand blender make a perfect dessert. Or snack. Or ice-cream like thingie for summer. But a good, powerful blender is really the key.
I now have quiet a variety of fruit frozen (mostly fruit that was still in the fridge when I was about to leave for another round of traveling and would not have survived until I came back) for this kind of stuff; this was strawberries and red currants, I think. The currant work amazingly here - I bought some extra to freeze.
P.S. If you read this on DW and can't see the pics, check whether whatever security extension you use allow pics from livejournal (for some reason, security badger would allow those with http link but not the https ones - just ... don't ask, I guess).
Tags:
no subject
Date: 2017-09-01 07:09 pm (UTC)/trying to figure out what to make for lunch right now ;-)
no subject
Date: 2017-09-04 10:17 am (UTC)So what did you end up making? :D
no subject
Date: 2017-09-13 07:55 pm (UTC)no subject
Date: 2017-09-06 06:03 pm (UTC)no subject
Date: 2017-09-07 03:52 pm (UTC)The first one is actually more or less my own creation, based on sometimes I tried in a restaurant. Here the recipe as I wrote it down a while ago for someone else:
Cook pasta, in the meantime fry the thinly sliced pears first with some water and once the water evaporated just so (you can add butter, but you don't have too; you want the nice black edges to form). Toss pasta with goat cheese, poppy seeds, and pears. Yum! Works also well for lunches - reheat pasta and pears in microwave, then add goat cheese and poppy seeds.
Without amounts because I just cook by eye - if you were to hard press me, I'd say whatever you think is a good amount of pasta per person, 1-2 pears (I would err on the side of more), 50-60 g goat cheese and perhaps a tablespoon of poppy seeds.
no subject
Date: 2017-09-11 10:19 am (UTC)no subject
Date: 2017-09-11 10:44 am (UTC)no subject
Date: 2017-09-13 06:07 pm (UTC)Cut dried fruits of you choice, we always use figs, plums (those I recommend highly even if one isn't a fan of them) and apricots, into small pieces and either put them over night into water or first thing in the morning. You can add a cinnamon stick, cloves and pimento.
When dinner time arrives:
Make a bechamel sauce, which is a bit thicker than you would normally cook. Add the soaked fruit bits and as much of the remaining water as you like. When the fruits are hot, too, serve with the pasta of your choice, we normally use fresh tagliatelle.
If you make this recipe for a larger group of people, don't put the fruits into the bechamel sauce but better heat them in their own pot and mix the sauces on the plates.
I, too, cook mostly by eye, so, uhm... numbers? What is that. ;)