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delicious culinary journey

Wednesday, June 21, 2017

Zucchini Feta Cake (sponsored)


I've just come back from my Chile trip and have to cope with these extremely high temperatures here in Luxembourg. More than 30° for a whole week. Well but let's consider the positive aspect of all this. Long summer nights call for picnics or aperitivos; occasions for which I love baking my savoury cakes. This one is definitely one of my favourites. It's so moist yet not compact, I am really glad the feta and zucchini harmonise so well. Even carnivores don't mind the fact that it's a 100% veggie. 

Today I had this lovely cake for lunch with a big green salad. So it's really up to you when to enjoy it. The most important thing with these recipes is that you choose good quality products. The olive oil for instance is a major component in the flavour composition. One might think, well..., it's being baked anyways, but still, a good extra virgin olive oil contributes to a very pleasing outcome. 


For one loaf you need:
255g flour
1 pack baking powder
1 pinch of sea salt
2 eggs
150 ml extra virgin olive oil
185g courgettes
125g feta
zest of half a lemon

All the ingredients for the recipe can be purchased on the Auchan Drive website!


Preheat the oven to 180°

In a large bowl whisk together all the dry ingredients. Grate the zucchini and set aside. In another bowl mix the eggs and the olive oil until well combined. Add the zucchini and the crumbled feta. Now add the lemon zest and mix until you get an even mixture. Then add the dry ingredients, mix again for about half a minute. 

Pour the batter into a cake pan and bake for around 50-60 minutes. 

Enjoy!!!



Friday, May 26, 2017

Raspberry Rolls (sponsored)


The berry season is ON!
 How are you celebrating the comeback of these fruits? I have tried several new recipes and am now sharing with you one of my favourites. I transformed a winter classic (cinnamon rolls) into a fruity summer roll. I came across the combination of yeast dough and berries when I tasted a new pastry at my local bakery. 

I am quite proud that my brioche-like dough succeeded at the first try. I used fresh yeast, as I never really manage to work with dry yeast. The roll is buttery enough to be a good brioche, but not too greasy. The yeasty note is just as present as it shall be. So I have to admit I am quite proud about the results. It's nice to see that after several years of baking, I have developed a sense for proportions to create my own recipes from scratch. 


For around 10 rolls you need:
400g all purpose flour
100g sugar
1 tsp freshly ground vanilla or 1 package vanilla sugar
42g fresh yeast
300g raspberry jam
125 ml milk
125g fresh raspberries
150g butter
150g icing sugar
4 eggs
sea salt


Preheat  the oven to 180°.

Whisk together all the dry ingredients except the sugar. Heat the milk in a saucepan until lukewarm. In a separate bowl mix the butter and eggs until well combined. Mix the yeast and sugar until completely liquid. Then add the butter egg mixture and the dry ingredients. Once well combined knit with your hands. Cover in kling film and let it left to stand for at least 50 minutes.

Once the dough is ready, roll it out. Mix the raspberry jam and raspberries until you get an even mixture. Spread the raspberry jam on the dough and start rolling from the short sides. Cut the big roll into small pieces and place in a buttered rectangular baking tin. (30 x 24 cm) .

Bake the rolls for 50 minutes until golden brown.

Let cool a little before taking the rolls out of the baking tin. Juice the orange, add the icing sugar until you get a sticky icing. Drizzle over the rolls. Let them now cool completely before you serve them.

Enjoy!!!

Wednesday, April 26, 2017

Pistachio Brownies (sponsored)


When I think of brownies, a hundred memories flash back to my mind. The best one is my 19th birthday. This year, literally every friend who offered me a gift added a tray of brownies to it. Some baked them by themselves, others asked their moms to do so. Sometimes the latter even had to do research to find out what brownies actually are. You can imagine that after this date I had a serious overdose. Understandable, right? Even the biggest chocoholic cannot cope with more than 10 trays of brownies. My family and friends loved my though because for more than a week, we had brownies EVERY SINGLE DAY!


But what makes brownies so special. Why wouldn't one go for a simple chocolate cake? What I love most about brownies is the chewy gooey fudgy texture on the inside and the crunchy crust on the outside. I tested this recipe three times to find the perfect balance between cacao and chocolate. What I can say is that I've come across the perfect balance. My friends and colleagues tested them, and all camps approved without blinking an eye. That's when you know you did everything right. 


For 12 brownies you need:
250g butter
200g flour
280g good quality chocolate
4 eggs
250g sugar
65g cacao powder
200g roasted pistachios

All the ingredients for the recipe can be purchased on the Auchan Drive website!


Preheat the oven to 150°

Melt the butter and chocolate over a double boiler. Meanwhile, whisk the eggs and sugar up for 5 minutes until well combined. Pour in the melted chocolate-butter mixture and mix again. Add the flour and cacao, then finally the pistachios. 

Pour the batter into a buttered brownie tin and bake for 30-35 minutes. 

Enjoy!!!!




Friday, March 31, 2017

Strawberry Tiramiu (sponsored)


Spring has finally arrived and with it a variety of seasonal produce. Apples and beets had to say goodbye and leave the stage for a variety of colourful fruits and veggies. It's a real pleasure to stroll around the local green markets and check out if the strawberries and rhubarb are as ripe as they should be.

With the time change, the days are longer. Nature spoils us with beautiful sceneries and smells of blooming flowers. To celebrate the season I gave my traditional Tiramisu recipe a seasonal twist. After the x-massy version with Speculoos, I now opted for the traditional recipe with a very berry extra. 


The Tiramisu recipe is my very first recipe I owned as a kid. I remember that one afternoon I went to see my neighbour who was preparing Tiramisu for her guests in the evening. I remember that it was the first time I heard about this dessert, and had absolutely no clue what to expect from it. Very carefully I dipped the ladyfingers into the coffee and lined them up into the glass dish. As indicated in the recipe we spread half of the mascarpone mixture over them. Then we repeated layers until done. 

As my neighbour saw how passionate I was about preparing the dessert she suggested that we make a little bowl for me as well. I was so happy and obviously agreed immediately. Before leaving her place, she wrote my down the recipe, which I treated as a precious gift ever since. I think I was 8 years old when we made this Tiramisu. Today I am 32 and I still have the original piece of paper. Even though I am digitalising the recipe right now, I will always keep my first recipe of my still growing collection. 


For about 4 cups you'll need:

500g mascarpone
4 egg yolks
100g sugar
250 ladyfingers
3 tsp Amaretto 
1 cup coffee

All the ingredients for the recipe can be purchased on the Auchan Drive website!


In a large bowl whisk together the sugar and the egg yolks until well combined. Beat in the mascarpone until you get an even creme. Pour in the Amaretto and mix again. 

Prepare one cup of coffee and let cool down a little bit. Hull and finely dice the strawberries. Leave one for each glass aside as decoration. 

Now dip one side of each ladyfinger in the coffee and line the bottom of dessert cups. Pour 3-4 tbsp of mascarpone creme evenly on top. Add a few tbsp of strawberries, then cover them with some more mascarpone creme. Repeat the process for each layer and finish off with a with a layer of mascarpone creme. 

Now slice the remaining strawberries to decorate the dessert cups. Crush one ladyfinger and sprinkle the crumbs on each cup. 

Enjoy!!!



Friday, March 17, 2017

Salmon Burger


Hands up who doesn't like a big flavourful burger? Hell yes! I thought so...! Burgers are pretty difficult to resist, aren't they? But from experience I can tell that a good burger is not only about the taste of the patty but also about the quality and the combination of the extras and condiments. 

I've been to quite a lot of burger restaurants over the last few years, and I can tell that all the best burgers spoilt my taste buds with genius combinations. Honey, chilli mango chutney or pineapple slices; to only name a few of the ingredients that really made a difference. 


Last year at the Christmas Market I had roasted salmon in a sandwich for the first time in my life. As far as I remember this is a typical Scandinavian recipe. I really liked the combination of warm and juicy salmon and a white honey mustard sauce on bread. Convinced at the first bite, I decided to develop a salmon burger recipe.  

For this recipe, I chose to include a healthy amount of spiciness, which I achieved through the wasabi mayonnaise, the onions and the arugula salad. In addition I wanted to round these flavours up and went for the avocado. Even though it might seem to lack taste next to all the other flavours, I must tell that it actually was a great decision. 


For 1 burger you'll need:
2 burger bun
2 handfull arugula salad
1 red onion
2 salmon filets
1/4 cucumber
3 tbsp mayonnaise
1/2 tsp wasabi
1/2 avocado
butter


Preheat the oven to 180°

Place the salmon filets into a buttered baking tin and roast for 20-25 minutes. 

Meanwhile, whisk together the mayonnaise and the wasabi to prepare your sauce. Then slice the cucumber and the onion. Peel the avocado and slice it lengthwise. 

Once the salmon filets are done, assemble the burgers with buns, salmon, wasabi mayonnaise, avocado, cucumber and red onion slices. 

Enjoy!!!



Sunday, February 19, 2017

Aparagus and pea bagel (sponsored)


This green bagel is a rollercoaster of spring tastes. 

I was so surprised when first testing the recipe. I am really trying to respect the seasons on the blog. But sometimes you just can't handle your appetite for certain ingredients and then I am also making exceptions. Though spring is just around the corner and I was looking to develop a seasonal hit. The recipe includes asparagus and green peas, whose season will start in a bit. 

So what makes this bagel so amazing? Well.. let me tell you. It's the layer of mint and cashew pesto, which is the first layer and gives the whole recipe a lot of freshness. Then the smashed peas add a little sweetness and the asparagus some extra crunch. The scrambled feta rounds the whole thing up and ensures a smooth transition of tastes. 


For two bagel halves you'll need:

1 bagel
75g green peas
1tbsp olive oil
50g feta
12 thin asparagus spears
25g mint leaves
75g feta
50g cashew nuts
50ml lemon juice
60ml olive oil

All the ingredients for the recipe can be purchased on the Auchan Drive website


Place the mint, feta, cashews, lemon juice, salt and pepper into a food processor. Blend for a minute, if necessary scrape dow sides. Now add the olive oil and blend again until well-combined. 

In a large frying pan heat some olive oil on a medium-high heat. Add the asparagus spears and sauté for around 5 minutes. Season with salt and pepper. While the asparagus are cooling down toast the bagels and cook the peas. 

Now you can prepare the bagel halves. Spread 2 tablespoons of pesto onto each half. Then evenly spread the smashed peas on the bagels. Now place the lukewarm asparagus spears on top of the bagel. 

Crumble the feta and sprinkle on both bagel halves. Season pepper.

Enjoy!!!

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