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Saturday, May 16, 2020

Bouneschlupp


Bouneschlupp -  or Luxembourg's favorite soup! This chunky green bean and potato soup let's the local's hearts beat a little lighter every time it's dished. I made mine with bacon lardons but when it comes to this traditional recipe, there is no right or wrong. I guess there are as many recipes as there are Luxembourgish households in the Grand-Duchy. And yet it's possible that there are more than one recipe in a household. 

I chose this special recipe for my blog event Passion meets World. As traveling has been banned for a while now, and we can't be sure when borders will open again, I thought it would be nice to create a Hashtag with the same name, to collect recipes from all over the world so the Passion meets Creativity can discover different dishes and cultures until free movement is back on the agenda again. 


For 4 people you need:
450g French beans
1 large potato
1 onion
250g bacon lardons
1 tsp summer savoury (Bounekräitchen)
1,5L vegetable stock
1 bay leaf
25g butter
4 tsp flour (more if necessary)
80 ml cream
salt & pepper

*****

Prepare all your veg before cooking your soup: wash and trim the beans, then cut them into little cubes (+/- 1 cm). Peel the potato and cut into middle sized cubes as well. Finely chop the onion. 

Now add the butter to a large frying pan, melt it, then add the onions and bacon lardons. Fry for a few minutes and add the flour. Fry for another minute and add the vegetable stock. Bring everything to a boil, throw in the beans and potatoes, then add the bay leave and summer savoury and let simmer for about 15 minutes. Season with salt and pepper. 

Once the vegetables are cooked through, divide the soup between 4 plates. For those who like it add  a dash of cream to the soup.

Enjoy!!!


Sunday, April 26, 2020

Chocolate Banana Bread


Yet another banana bread, you think? 

Well first of all this one's a litte different. I pushed my original banana bread in a slightly different direction. The sweetness of the bananas and the tart of the raw cocoa powder gives the whole bread a little more texture and by keeping the nuts it can keep a little bite. 

I saw and tested many chocolate banana breads and most of them were really sweet and fudgy and just a little too much. Don't get me wrong. I love chocolate, I really do. And I love moist loaded chocolate cakes, but when it comes to banana bread, which I usually have in the morning with a good cup of tea or coffee, I just want it to be sweet enough to satisfy my sweet tooth, but not too much in order to avoid feeling stuffed. 

And why on earth everyone seems to make more and more banana breads, you wonder?

My theory is that this is the first opportunity in a long time that bananas and all the bakers around the world are ready (or ripe who knows ;) ) at the same time. I usually have bananas at home, but sometimes I jut don't have time to make a banana bread as my evenings are quite filled. And bananas don't always wait until the weekend, where there's plenty of time. Don't worry, I don't throw them away! I just freeze them for smoothies or have them on an almond butter toast.

Voilà! Now two very important questions as regards the quarantine-banana bread-saga are answered!

For one loaf you'll need:
260g spelt flour
50g cacao
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 (don't replace with another spoon of baking powder!)
1 pinch of salt
120g chopped walnuts

****
Preheat the oven to 180° (air circulation mode)

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

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). 

Banana bread is very tricky as it's a moist cake and all ovens work differently. Depending on your oven, do not hesitate to bake it 70 minutes or more. If the bread crust is not too dark, you can even let it cool in the oven after switching it of. 

Enjoy!!!

Wednesday, April 8, 2020

Salmon Cheesecake


Easter is just around the corner and I think no one will forget the lockdown edition. But let's not focus on things we cannot change anyways, let's concentrate on the things that are in our hands. Like good food for example. No matter how we celebrate Easter this year, nothing prevents us from having a delicious meal. 

Over the last years, people chose to organise delicious brunches to reunite with their loved ones. I love brunches. I really do. The fact that you have a buffet full of yummy dishes and pastries, with all their different flavours and textures, excites me in forever new ways. And as it seems, I am not the only one. That's why we, the food bloggers of Luxembourg, teamed up to create a fine selection of seasonal brunch recipes. Scroll down to the recipe to discover them all. 


For one cheesecake you need:
200g Grissini
120g butter
200g salmon + 100g to decorate
330g cream cheese
270g quark cheese
2 eggs
juice of one lemon
chives to taste
pepper
salt

*****

Preheat the oven to 150°

Melt the butter and crush the Grissini. Pour the melted butter over the Grissini an mix briefly to combine. Season with salt. 

Line the bottom of a springform with baking paper, then put the crumbs onto the base. Press with a glass to get an even base. Refrigerate for at least 15min. 

Cut the salmon into small slices. Whisk together the cream cheese, quark cheese and salmon until you get an even mixture. Add the eggs, then the juice of one lemon. Mix again. Chop the chives and add them to the cheese cream. Season with salt and pepper. 

Pour the cream cheese mixture onto the crumbs and bake for 50 minutes in bain-marie. If you can't bake it in bain-marie but have an oven that has a steam shot function, put it on maximum for baking. After 50 minutes, turn off the oven and let the cheesecake cool inside. Then put it into the fridge for 12 hours to rest.

Before serving, decorate the cheesecake with the remaining salmon and some chives.

Enjoy!!!

*****

For more Easter brunch recipes check out the recipes from my fellow bloggers

Liebe mit Biss - Zucchini Pesto Pinwheel Bread
My picked food - Carrot Cake and Easter Nests
Kleines Kuliversum - Deviled eggs with beetroot

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
chives

*****

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.

Enjoy!!!

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 (don't replace with another spoon of baking powder!)
1 pinch of salt
120g chopped walnuts
100g dark chocolate

****

Preheat the oven to 180° (air circulation mode)

Start by mashing the bananas. In a large bowl whisk together maple syrup, milk, 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).

Banana bread is very tricky as it's a moist cake and all ovens work differently. Depending on your oven, do not hesitate to bake it 70 minutes or more. 

Enjoy!!!


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.
Enjoy!!!




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