Monday, April 6, 2020

Beetoot Kniddelen

I haven't met many people in my life who don't like Kniddelen. I prepared Luxembourg's favourite dish when I lived in Aix-en-Provence for international food parties, or cozy dinners at home. Later on, when I moved to Belgrade I made them for my local friends, who loved them so much that the news spread quite quickly through the Balkans and when I was in Macedonia, I cooked them for my friend's family.

Conclusion: my traditional Kniddelen gained an international stamp of approval

For those who follow me a little bit longer know that I like to experiment with our national dumpling. Adding peas an cream for a spring/ summer twist or like this recipe, play with colours and flavours to enrich the basic recipe. I'm a huge fan of the beetroot version, and this not only because of its color (and no Neckel, that was not my first intention!) but also because of its flavour and texture. Slightly smoother than the original Kniddel, yet not chewy.

For 4 portions you need:
800g flour
4-5 eggs
250g milk
200ml beetroot juice
300g feta
juice of one lemon
2 garlic cloves
olive oil


Pour all the flour into a large bowl at once and mound it like a volcano. Add the eggs into the hole and start beating. Add the milk and beet juice little by little and keep mixing until you get a sticky dough. You might want to add a little more flour if the dough isn't sticky enough.

In a lare pot bring the water to the boil and add some salt. Now turn the temperature down to middle heat. With two tea spoons, form little dumplings and throw them into the hot water. The Kniddelen are ready when floating on the surface. Let them simmer for another 3-5 minutes until they're well done.

Crumble the feta in a bowl, juice the lemon and drizzle over the feta. Then chop the garlic and fry it in the olive oil over medium heat.

When the dumplings are done, pour the garlic oil over the dumplings. Divide onto four plates, then sprinkle over all the feta.


Saturday, March 28, 2020

Banana Bread

If you're looking for the best banana bread recipe, your journey stops here.

I know, I know that's a daring statement to make, but once you've had your first slice you will definitely agree. I can tell that I've tried a few recipes before I could develop my own and come to this final result. I combined ingredients, recalculated proportions, tested all over again and am now happy to say that I've found a combination that suits me well.

So what makes this recipe so extraordinary? I hate to repeat myself but it's all about the ratio. I know, for those who are following me for a while now, this seems to be the key factor / solution for most of my recipes, but it's true. This time it's all about the sweetness-crunch-moistness ratio. The recipe has many bananas in it and is therefore rather moist. I've added some nuts for the crunch. The chocolate is optional and the bananas bring both sweet- and moistness.

Banana bread is an allrounder and that's why I love it so much. With no processed sugar , it can be devoured for breakfast with a bit of nut butter, a few slices of fresh banana and chia seeds on top or toasted with fresh butter. But there's more to it. Banana bread also perfectly fits as dessert or little afternoon snack. 

For one loaf you'll need:
260g spelt flour
380g mashed banana
60 ml milk of your choice
60ml maple syrup
80g butter or oil 
maple syrup
1 tsp vanilla extract
1tsp baking powder
1tsp baking soda
1 pinch of salt
120g chopped walnuts
100g dark chocolate


Preheat the oven to 180°

Start by mashing the bananas. In a large bowl whisk together maple syrup, butter, banana mash and vanilla extract until well combined. Add the flour, baking powder and baking soda and mix until you get an even dough. Fold in the chopped walnuts and dark chocolate. 

Pour the dough into a greased loaf pan and bake for about 60 -70 minutes (check after an hour, when toothpick comes out clean it is ready)


Friday, March 27, 2020

Blueberry Muffins

Let's get through this self isolation thing one bite at a time. These are definitely not the easiest days, but as we cannot change it anyways, we might look on the bright side of it all, and finally try all these recipes, reorganise our cupboards and exchange and do research on new recipes so once this is all over, we can have loads of tea parties, brunches and dinners and surprise our friends with all we've discovered during this period.

This recipe for instance is once I always made when my friends were coming over for brunch. Over the years I played with the ingredients, added or skipped flavours to come to this final result. Even though muffins and cupcakes seem to have lost their thrill to banana bread, I'm still a fan of these little cake wonders. I hope you'll like them as much as I do. Oh and by the way: making them with kids is also a good fun activity. 

For 15 muffins you need:
270g flour
130g sugar
115g butter
2 tbsp baking powder
2 medium eggs
225 ml milk
1 tbsp vanilla extract
230g blueberries

Preheat the oven to 180°

In a large bowl whisk together all the dry ingredients (flour, sugar, baking powder, and if you are using solid vanilla extract, add it to the mix). Add the butter, then the eggs and mix until well combined. Now pour in the milk until you get an even dough. Fold in the blueberries.

Place your paper cups in the cupcake tin, pour the dough into the molds and bake for 25 minutes.


Wednesday, October 9, 2019

Pumpkin Fettuccine Alfredo

Pumpkin Alfredo. 
What was once an unknown pasta sauce has become one of my favourite autumn flavour combinations. Fresh garlic, chopped parsley and the creaminess of the cheesy pumpkin sauce make this seasonal twist of the classic Alfredo a real crowd pleaser. I don't often make pasta recipes, but when I do, I really want to make sure it takes you to a flavourful journey. 

Whether you're dishing this pasta up for a dinner party with friends, or have them with your family on a cozy week night; in any case, they will love it and ask for more. You don't have to be a pumpkin addict to like it, you just have to appreciate comfort food. And let's be honest, with the gloomy atmosphere and the rainy skies, who doesn't appreciate creative comfort food.  

For 2 portions you need:
250g fresh pasta
100g butter
4 garlic cloves
225g pumpkin puree 
200ml cream
50-75g freshly grated parmesan
2 tsp freshly chopped parsley

In a large saucepan bring water to a boil over high heat. Add a teaspoon of salt, then add the pasta. Cook until the pasta is al dente (fresh pasta usually takes 2-3 minutes). Keep 150-200ml of pasta water for the sauce. 

In a large frying pan melt butter over medium heat. Stir in the garlic and fry for about a minute. Add the cream, then the pumpkin puree and stir until you get a creamy sauce. Now grate in the parmesan. Season with salt and pepper. Continue staring until the sauce is heated and the cheese completely melted. If the sauce is not creamy enough, pour in some of the pasta water until it has the desired consistency. Finally add pasta and cook over medium heat until the pasta is well coated. This may take 2-3 minutes.

Divide pasta into 2 bowls and garnish with freshly chopped parsley.



You can find more delicious autumn recipes on my fellow food bloggers' websites:

Kleines Kuliversum made Gebackener Camembert mit gerösteten Trauben (DE)
Mypickedfood made Hähnchen Wintzr Art (DE)
Liebe mit Biss made Risotto-Chorizo-Kürbis (DE)
Spiffing Ideas made Flammkuchen mit Apfel, flambierten Zwiebeln und Walnüssen (DE)

    Thursday, September 26, 2019

    Pumpkin Bread

    Pump(kin) it up!

    Yup! Fall is here, and hereby all its beautiful flavours! I wanted to make something with pumpkin, because I love this vegetable so much. No later than yesterday I made a poll on Instagram where you asked for a pumpkin cake. Now you will have to bake loads of them, because of the outcome I did not cook my pumpkin Alfredo recipe today. But that's part of the social media game right? Of course I have my blog calendar with different posts planned weeks ahead, but every now and then I want to listen to you, my readers and followers, and meet your wishes.

    The first pumpkin bread I had was at my pumpkin feast two years ago. This was a real fun night. We met with some friends and everyone had to bring something with pumpkin. From finger food to dessert, everything contained pumpkin. It was magic! We're still looking for a new theme this year, but the recipes from two years ago will not be forgotten so quickly

    For one cake you need:
    240g butter
    240g flour
    240g brown sugar
    400g pumpkin purée 
    2 eggs
    2 tsp baking soda
    1 tsp salt
    1 tsp cinnamon
    1tsp nutmeg
    1 tsp 
    ground cloves

    For the frosting you need:
    120g butter
    100g icing sugar
    150g cream cheese
    optional: 1 tsp cardamom 
    20g candied pumpkin seeds

    Preheat the oven to 180° (top and bottom heat)

    Melt the butter in a saucepan until slightly brown. In a large bowl whisk together the flour, the spices and baking powder. In another bowl mix the sugar, melted butter and pumpkin purée until well combined. Throw in the eggs one by one while constantly stirring. Add the dry ingredients to the pumpkin-butter mixture and stir until you get an even dough. 

    Pour the batter in a buttered loaf tin and bake for one hour. Check on the cake with a skewer; when it comes out clean, the cake is ready.

    Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and stir until any lumps have disappeared. If you like cardamom, add it to the mixture and stir again. Put the icing into the fridge to set a little before decorating the cake.

    Once the cake is done, let cool. Afterwards spread the frosting on the cake and decorate with the candied pumpkin seeds.


    Sunday, September 1, 2019

    Mirabelle Almond Cake

    Stone fruit season is slowly transitioning from sweet and juicy peaches or nectarines to the joy of mirabelle and damson plums. This is one of my one shot recipes, where I just had the idea of combining mirabelle plums and almonds, and it turned exactly out how I had imagined it. The slightly acid yet sweet mirabelles perfectly match with the almonds. It's definitely not the last time I made this cake. 

    Mirabelles are local fruits and I was especially looking forward to their arrival this year. It's very funny because for a very very long time I did not eat any these lovely little fruits. Somehow I just dismissed them from my pre-autumn fruit list. Last year, one of my friends gave me a jar of very delicious mirabelle jam that she made with the fruit from her garden. So that was the time I decided there should be more recipes with mirabelles on my blog. So be ready for more to come! 

    For one cake you need:
    200g ground almonds
    100g flour
    1,5 ts baking powder
    160g butter
    160g sugar
    2 eggs
    280-300g mirabelles

    Preheat the oven to 180°

    In one bowl whisk together the butter and sugar until well combined and fluffy. Add the eggs one by one until you get an even mixture. In another bowl mix all the dry ingredients then add them to the batter. Mix again until you get a smooth batter.

    Pit the mirabelle, cut them in half. Pour the batter into a buttered cake tin, then place the plums on top. Bake for 40 minutes, cover the cake with baking paper if necessary and bake for another 10 to 15 minutes. 


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