With all seasonal vegetables and the meat from laying hens (also called soup-chickens), this twist on a classic comfort food comes in eco-friendly, delicious, and hearty little packages. You can use the soup-chicken meat directly after you made it or, as I did, you can defrost some previously made portions. And here you can…
Tag: easyrecipe
Leek and Potato Soup: Winter Comfort in a Bowl
Don’t let them tell you winter is a boring season, there might not be as many seasonal vegetables, but the ones we’ve got are tasty! Ingredients: 250g of leek (the whole leek with the greens) 300g of potatoes (peeled) 2 onions 2 cloves of garlic 20g celery 1 carrot 10g butter 1 dl white…
Soup-Chicken Basics: No Waste, Eco-friendly Laying Hen Chicken Meat & Broth
What we in Switzerland call soup-chickens (Suppenhühner) are old laying hens that have stopped producing enough eggs. So as long as we eat eggs, there will be soup-chickens! Unfortunately, because they take a long time to cook, there is a lack of demand for laying hen chickens and most of them are disposed of as…
Winter is here: Potato and Savoy Cabbage Gratin
There is no time like a cold winter evening to enjoy this heart-warming, seasonal and (reasonably) healthy potato and savoy cabbage gratin! For me, gratins are comfortfood per excellance and – as I simply love savoy cabbage – this one in particular I could eat almost everyday! This is a vegetarian version, but if you…
Homemade Gnocchi: The Basics
Homemade Gnocchi! The way to win anyone’s heart, at least if you ask me. Those little potato goodies are actually quite simple to make, you just need a little bit of time on your hands – and they are so worth it. This easy gnocchi recipe is taken from my favorite basics cookbook (in German), TipTopf. The…
Celebrating the End of Pumpkin Season with a lovely Pumpkin and Orange Soup
It’s mid-January and that means one thing for me: Eat as much pumpkin as possible before the season is over! This soup is perfect as a tasty and colour-popping starter topped with lovely curry croutons or as a simple and healthy weeknight dinner dish (I usually leave of the croutons for that one). Ingredients (4-6…
No Waste Arancini stuffed with Mushroom and Ricotta
Arancini are fried and stuffed rice balls and an absolute favourite of mine in terms of how you can use your leftovers, using this week’s leftover Risotto Milanese. Classically, arancini are filled with a ragu of minced meat, tomato sauce and mozarella, this time, however, I stuffed the fried rice balls with ricotta and mushrooms…
Risotto alla Milanese: A Saffron Classic
This is a lovely Italian classic I crave for ever so often. You can serve it as a course in an Italian inspired meal (primo piatto) or as an entire meal in its own. Traditionally, risotto is served without any side dishes and also not as a side dish itself. However, you can also combine…
Tarte flambée or Elsässer Flammenkuchen
When we talk about French cuisine, we think of technically outstanding, fancy food in more or less expensive restaurants. However, there is also simple, delicious food that is easy to make. One of my favourite examples is “La Tarte Flambée” or – in German – “Flammenkuchen” (a literal translation to English would be “flamecake”). It…
Say Quesadillas! Delightful Leftovers
Summer is coming – and with it the balcony season. And what is better than a late afternoon on the balcony with good company and a glas Rosé? Right, an afternoon on the balcony with good company, a glas Rosé and delicious, freshly made food. So that’s what we did yesterday. I love Quesadillas,…