Echt bayerisch kochen – Ein Lebensgefühl (I would translate it as: Authentic Bavarian Cooking. A joyous lifestyle)by Michaela Hager, published by Brandstätter Verlag 2013:
A must have: *****Just delicious! A wonderful cookbook with easy to prepare delicious dishes for the whole family. Traditional and authentic Bavarian recipes newly interpreted to indulge all your guest from all over the world. A nice spell book for joyful, pleasant and delicious evenings with family and friends.
Unfortunately it is only available in German. So is the review. Sorry!
Don’t you just love these small gorgeous courgettes! I can’t resist whenever I see them. I love to add small cubes of courgette into mixed salads or into salads with bulgur, rice, noodles, potatoes, because the courgettes stay firm and are not as watery as cucumbers. The courgettes also go very well in salads with lentils, beans or chickpeas, as a matter of fact, you can use these courgettes in all sort of salads But I love them solo best, just a little bit of feta-cheese on top. Delicious!
I used to make this salad very often during my studies. It was so difficult for me to cook just for myself. Therefore I concentrated more on Meze and small dishes I could prepare in no time and enjoy with bread. Most of the time some of my dorm-roommates joined me.
I slice the courgettes and fry them just a few minutes in olive oil to warm them up. I like them warm but firm to bite. Then I add lemon juice, freshly ground pepper and fresh herbs, toss gently and sprinkle with feta-cheese. It’s my favorite lunch salad, but it is also perfect as a starter or as a side dish for patties. Just delicious! Enjoy your meal! Afiyet olsun!
A trip to the garden of my mother-in-law was very succesful. I discovered four small courgette blossoms After some begging, I was allowed to cut and take them into the kitchen. Actually when I told my mother-in-law that I would like to fill the blossoms with ricotta, mozzarella and parmesan, then no much begging was necessary. She was curious. So I could prepare the blossoms and we could enjoy them and on top of it, she got a recipe that she could try out at the next harvest of blossoms.
Do you want a look at my gorgeous filled blossoms:
In Turkey vegetables are often filled with spicy rice. I like to fill the blossoms with a fine vegetable mix and cheese, but this time I just wanted a creamy cheese filling and used mozzarella, parmesan and ricotta. I added some herbs and egg yolk.
The result is a small but delicious appetizer served with a thin slice of bread or simply without anything. Enjoy the creamy filling melting in your mouth. Heavenly! Enjoy it! Afiyet olsun!
Baklava-Pastry-Sheets are the same as the Greek filo pastry. They are simply made of flour and water and they are rolled out so thin that they look almost transparent. We can make this pastry from scratch, but it would take more time. You can get filo pasty in the supermarkets. Thus we can prepare this aromatic pastry in no time and enjoy it.Normaly a package consists about 40 pastry sheets. I portioned these into six nearly equal amount of pastry sheets. The reason for this is, that I don’t want to brush all the 40 sheets with sauce, it is enough to brush just the sheet-portions. Nevertheless to get a crispy flavour we will brush the last five pastry-sheets one-by-one. I have copied this from the professionals
Now enjoy my photo series with the description:
About a year ago Petra of “foodfreak” started a blog event and sent a plate on travel “Ein Teller geht auf Reisen“collecting delicious recipes. I got the plate from Susanne of “magentratzerl“.
This is a beautiful plate and it reminded me of my mothers porcelan. My mum was an expert for rice dishes. Her friends came just to enjoy her rice. Thus I decided to cook a classic rice dish.
I prepare first the rice, because it has to rest a little. The rice is enriched with almonds, carrots and peas and aromatised with allspice, cardamom and curcuma. The lamb filet is done in no time. I keep it simple and just sauté the lamb in butter with rosmary and garlic. Serve with a drizzle of herbs in butter. Simply delicious! Enjoy it! Afiyet olsun!
We are enjoying beautiful weather at the moment and a “Trifle with fresh berries” is just right for dessert. The aim here is to layer all the delicious ingredients according to season and mood. The components are: seasonal fruits, fruit sauce (coulis) or jelly, vanilla sauce or whipped cream, sponge cake or crispy crumbs – such as baked crumble or roughly crumbled crispy biscuits like amaretti or ladyfingers. You can use “Victoria Sponge” coarsely crumbled and evenly distributed into the glass, but crisp amaretti biscuits or ladyfingers are popular as well. A great dessert for Summer. Absolutely delicious! Enjoy it! Afiyet olsun!
Perfect weather for a picnic or barbecue. What do you think about a delicious Greek salad!
There is nothing better these days. We are getting used to sunny weather and high temperatures and training for the World Cup in Brasil. We support all participating countries and hope for great and exciting World Cup matches
This is an easy and delicious salad, mixed in no time; also a great side dish for grilled steaks Enjoy it! Afiyet olsun!
Did you know that Turkish people eat in average more than 40 kgs of yoghurt during a year? One reason for us might be todays soup. It is our most favourite soup in our family. We call it “Yoghurt Soup with Mint — Yayla Çorbası”. Whenever we get together we have to cook this soup and remember our parents and grandparents.
My grandmother used to cook this soup for us always on the first day of our arrival in Turkey for Summer holidays: Yoghurt soup with chicken broth. I can still see my grandmother in front of me, sitting on the terrace in front of her gas burner and stirring in a large pot. She sat hunched and was whispering to me, her words sounded mysterious and magical clouded by the steam that rose up from the boiling soup: “My child, you must be very patient with this soup. You have to keep stirring slowly clockwise until the yoghurt soup starts boiling again, so that the yogurt stays nice and creamy and does not become cheese.”
When the soup started bubbling she stopped stirring and reduced the heat. But the magic came when she prepared the flavoured butter with mint, thyme and paprika. She rubbed the dried mint and dried thyme from the mountains between her palms before stirring them into the melting butter. The scent of mint dominated the thyme and enchanted our noses. Even today after so many decades, I still remember every move of her and the moment before we started spooning this delicious soup. We were sitting around the table, happy and content, waiting for our grandfather to start, so we could start enjoying it. This soup is a part of our family history. I wish you all a bon appetit! Enjoy it! Afiyet olsun!
The last time at the market I found these cute round courgettes. Perfect for filling. I had to take them home.
I grew up in a region famous for their delicious apricots. Thus we cooked a lot with fresh and dried apricots. I love these delicious fruits in fillings and they go perfectly with pine nuts and sesame seeds. Needless to say that exactly these ingredients went into the filling. To get the courgettes and rice nicely done I poured vegetable stock over the filled courgettes and baked them in the oven. We serve filled vegetables with Turkish style yogurt, but they are delicious even without yoghurt. Enjoy it! Afiyet olsun!
Review: “Asia Food” von Neil Perry, erschienen bei Collection Rolf Heyne 2013
A wonderful must have cookbook about Asian Food. Sorry, but today the review is only in German.