Pasta Casserole!

Pic by Franzi.

Today’s recipe is pure comfort food: (Gluten-free) pasta in a thick, creamy tomato sauce topped with melted cheese. A simple prepared dream of a pasta casserole!

Recipe:

Ingredients: Serves 3-4.

400 g (gluten-free) pasta, 1 tube tomato paste, 400 ml heavy cream, 250 g grated cheese, 1 garlic clove, 100 ml olive oil, herbes de provence, dried oregano, 1 diced onion, vegetables (like cubed bell peppers or zucchini), 100 g tinned corn (drained), a handful of halved cherry tomatoes, salt, pepper.

Preparation:

Cook the pasta according to what’s instructed.

For the sauce mix the whole tube of tomato paste with the heavy cream, the olive oil and one smashed garlic clove. Season with pepper, salt, herbes de provence and dried oregano.

Roast the vegetables in some olive oil until tender.

In a big casserole combine cooked pasta, 125 g grated cheese, the corn, the roasted vegetables, the tomato halves and the sauce. Top with the rest of the grated cheese. Bake at 180°C for app. 30 minutes.

Enjoy!

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Brussels Sprouts Gratin!

Rosenkohl1Pic by Franzi.

An easy brussels sprouts gratin for stormy February days. Doesn’t only give you a comfy feeling but also lots of vitamins :D!

Recipe: Serves 2-3.

Ingredients: 600 g brussels sprouts (cleaned), 500 g sweet potatoes (peeled and cut into bite-sized cubes), 1 onion (minced), 5 TblSp olive oil, 2 garlic cloves (minced), dried rosemary, 250 ml heavy cream, 300 ml vegetable stock, salt, pepper, 3 slices bread for toasting (cut into cubes).

Preparation: Heat 2 TblSps oil in a big pot. Add 1 minced garlic clove and the onions, wait until tender. Add brussels sprouts, sweet potatoes and some rosemary. Roast shortly. Add heavy cream and vegetable stock, let cook for 5 more minutes. Season with salt and pepper and fill the vegetable/heavy cream-mix into a casserole. Blend toast cubes, some rosemary, the second minced garlic clove and 3 TblSps olive oil. Use the bread mix to top your gratin. Bake for app. 25 minutes at 180°C.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Beet & Pasta Casserole!

CasserolePic by Franzi.

When I come home in the evening, I am often extremely hungry and slightly exhausted. So, I need something hearty, simple and comforting to eat. A casserole is perfect since one can invent innumerous variations and while it is in the oven there is enough time to come down from the day and already smelling the scent of dinner time. The beet & pasta casserole is my newest dinner idea. The slightly pink noodles may look a bit strange (I had to think on ham while doing the photos above), but the beet makes it a fresh and delicious dish that I will treat myself with more often in the future.

Recipe: Serves 2-3

Ingredients: 250 g pasta, 1 vacuum package cooked beets (3-4 beets, cut into pieces), 2 diced onions, app. 125 g grated cheese, 2 eggs , 200 g curd cheese, nut meg, salt, pepper

Preparation: Cook the pasta. Meanwhile mix the eggs, the curd cheese and app. 100 g of the grated cheese. Season mixture with salt, pepper and nut meg. Drain the pasta, add onions, beets  and the egg-cheese-mixture. Put everything into a casserole dish. Top with the rest of the grated cheese. Bake for app. 20 minutes at 200 °C.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

It’s Time For: Onion Tart!

Pic by Franzi.

What’s the perfect fall dish? Something with pumpkin? – Very often, indeed. But for me, nothing beats the good old hot (vegetarian) onion tart, together with a cool glass of federweisser and a bunch of nice people. Everyone eating and drinking as much as is possible, having a funny but comfy evening or night together. And believe me, with my recipe the yeast dough is not difficult at all and worth every effort!

Recipe:

Ingredients: Serves 6-8.

Yeast Dough: 500 g wheat flour, 1 TblSp salt, 250 ml milk, 30…50 g fresh yeast, 60…80 g sugar, 60…80 g butter

Topping: 750 g thinly sliced onions, 250 ml sour creme, 4 eggs, salt, paprika, caraway, pepper (and for meat lovers: add 100 g roasted bacon)

Preparation:

Dough:

Crumble the yeast with 1 TblSp sugar and 1 TblSp flour into some lukewarm milk and stir well until smooth. Put the rest of the flour in a big bowl, form a hole in the middle and pour the yeast mixture into it. Let rest for app. 15 minutes. During this time, heat the rest of the milk up until it’s lukewarm and melt the butter. Afterwards, mix the yeast mixture with the flour, the sugar, the salt and add – step by step – the melted butter and the milk. Beat the dough with a wooden spoon until it’s not sticking to the bowl anymore. Cover the bowl with a kitchen towel and let rest again for at least another 30 minutes. Knead the dough one more time (with your hands) and roll it out on a baking sheet. Let rest again until your topping is ready.

Topping:

Preheat the oven (200°C). Sauté the onions in some oil until they are soft and slightly browned. Season with salt, paprika and caraway. Put the onions on the rolled out dough. Mix the sour creme with the eggs, season with salt, pepper, paprika and caraway and pour it over the onions. Put the tart into the oven and let bake for app. 40 minutes.

Recipe for PRINT.

 Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!