I am not at all into whole food movement but I love a good, easy and comfort food type recipe. And this is one of those yummy comfort foods. And as I read that you could freeze it – I loved it! Perfect recipe to cook for my two little gourmets!
This recipe is from Martyna Candric’s e-book “My Wholefood Philosophy” (available for iPad and Kindle) from the Wholesome Cook blog. The book is a great start for anyone who wants to know more about what the wholefood is about. After I read through the recipes in Martyna’s book I actually felt compelled to change the way we cook. Martyna makes wholesome cooking sound like a very easy, reasonable, and tasty way of eating and living. Her recipes are all very easy to make. I feel a little bit more of a “good mom” when cooking from her No-More-Junk-Food cookbook. The book has something for everyone: gluten-free, dairy-free, vegetarian, vegan… Just a few recipes for each of those options: enough to give it a go and see if you like it!
In the original recipe you then are told how to make lovely croutons but I stopped right here and served my pumkin soup with fresh french bread. Boys loved it!
This is a post that I want to come back to over and over again when I will be making it … over and over again. I would have never believed only a month ago that I would make my own pizza dough – because I find working with yest scary. But here we go, I made it! The beauty of the recipe is that there will be enough dough for at least three large pizzas and I also made my own tomato base that doubles up beautifully as a quick pasta sauce. So, basically, I spend one afternoon in my kitchen and get 3-4 meals for the next couple of weeks out of it.
Directions (this sauce will reduce by at least 70% when you finished cooking it!):
Cheese Cookies are my favorite quick savory thing I make when I have friends coming around. Ever so often I would say “oh guys, why don’t you just come around!” and the minute I get off the phone I realize that I have absolutely nothing to offer for that “nice bottle of wine” that friends promised to bring along.
This particular recipe makes butter soft, salty cookies with a sharp note of the cheese on your palate. This is that sort of snack food that makes people drink another glass of wine so that they have a reason to eat more of the cookies.
This recipe takes maybe ten minutes to make and another 10 in the oven, wait for 15-20 minutes until these lovely, soft and salty yummies cooled down a bit and you have a great treat fresh out of the oven. They tend to be eaten up quite quickly, so don’t worry about storing them.
When Henry was younger (as if it is possible to be in “when I was younger” age when you are 3.5) several people recommended we submit his photos to model agencies as he is quite photogenic. I did, and three agencies wanted to see Henry.
But then my dad said something like: “if you start focusing on his looks you might miss something more important, a talent or an interest in something that might be hidden… If you focus on the prettiness you might never discover what’s behind the facade” That thought did stop me from pursuing Henry’s modeling career any further. But what if it is something HE really likes (and not his mom?)
I am all so worried that my two and a half men won’t have anything to eat when over in London without me! I know it’s ridiculous :-) I know there are plenty of stores just around the corner and even if my husband chooses to feed them from take aways for a week – they still will be absolutely fine. But nothing tastes better than home. So here I go – a walnut pesto whizzed in the food processor in under 5 minutes. A jar of mummy’s love “to go”.
We had friends visiting us in Zurich last weekend. What a great opportunity to go and explore a bit more of the country before we leave it for good. On Sunday we went to Zurich and utterly enjoyed it. Blessed with sunny and warm weather we walked around the old town for hours. At the end I even started to question if moving away was such a good idea. Once the reality kicked in on Monday I knew that moving away still is the right thing to do… lucky for us:-)
The city was buzzing with music, scores of tourists and ex-pats exploring the narrow, pretty cobble stone streets. With all shops closed the city makes you enjoy its character, architecture, cafes and atmosphere free from consumerism – a perfect Sunday…
On my way out of the French-styled Peclard cafe I snapped four freshly baked croissants to make a perfect Sunday morning cake. I first saw the recipe over at the stone soup blog. With a few amendments I have created our future all times favorite likely to replace the usual French toast.
A lot of people love raspberry jam as their ultimate comfort early morning treat – that comfort food for me is a dollop of blueberry jam on a piece of still warm freshly baked white bread. This recipe also has the warmth and the spice of cloves and cinnamon. And the kitchen smells delicious after wintry glue-wine clove while the jam cooks.
Ingredients (for 1 250ml jar)
Enjoy is on a piece of white bread and with a glass of milk!
There are two cook books I go to when I want to try something new and I can’t deal with a disappointment of the dish not working out. One is the pasta book from Dino D’angelo (actually all his books are great I would cook blindly anything from his books any time)
The other one is the 101 Mediterranean Dishes from GoodFood magazine, which recently is even available on Kindle.
This savory potato cake is one of the 101 Mediterranean recipes. It tastes great warm but would be good cold too – nice picnic food. I’ve changed up the recipe a bit and below is my version.
It all started with a need for a super quick and easy savory pie. Somehow everyone here doesn’t want to eat sweet stuff anymore. Also, I prefer puff pastry because it really works well store-bought (unlike shortcrust pastry that works somewhat for pies and not at all for cookies).
I found a Barefoot Contessa recipe of ham and Gruyère puff pastry pie. I followed the recipe to the dot and it didn’t turn out very nice. In particular the temperature and baking time were way to high and too long for it – I nearly burned it. But the combination of ingredients tasted lovely even though bland.
I’ve changed up the recipe – quite a lot actually – and created a very yummy ham and cheese pie with a spin-off of pesto mozzarella pie (which still needs just a bit of tweaking before I share it with you).
Method: (super simple)
Keep a close eye on your bake. I’ve found that nothing happens for quite some time and then suddenly the pie rises in the middle and withing 2-3 minutes form that moment it can start burning on top.
Tip: Buttery puff pastry tends to soften all the flavors of the filling. You want to fill your pie with strong, bold flavors. Put generous teaspoons of mustard, pick strong flavored and salty ham, go for strong cheese and add another edge to the flavor mix by using sweet chutney or as I did – Chili Mirabella Plum jam. You want a bouquet of bold flavors which together are just a bit over the edge. When you taste your ready pie these flavors will become quite mellow and will offer you a hint of what’s hidden between the puffy sheets of pastry.