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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Pasta with Cauliflower and Gorgonzola

pastaPic by Franzi.

Today a recipe from Italy: Pasta with cauliflower and Gorgonzola cheese. Hello carbohydrates :)!

Recipe: Serves 4.

Ingredients:

200 g cauliflower (cleaned and cut into single florets), 2 TblSps butter, 150 g Gorgonzola (diced), 4 TblSps milk, 3 TblSps olive oil, 1 garlic clove, 1 TblSp thyme (chopped), 300 g pasta, 25 g grated Parmesan cheese, salt, pepper.

Preparation:

In a big pot, cook the cauliflower for app. 5 minutes in salted water. Remove the cauliflower florets but reserve the cooking water.

Melt the butter with the Gorgonzola, add the milk while continuously stirring, Do not let the mixture boil. Remove the cheese-butter mix from the heat.

Heat the oil in a big pot, add the garlic and cook over low heat, stirring frequently, for a minute until lightly browned. Remove the garlic and discard. Add the cauliflower to the oil and roast for app. 5 minutes. Sprinkle with the thyme and season with salt and pepper.

Cook the pasta in the reserved cauliflower water. Drain and add to the pot with the cauliflower florets. Stir in the Gorgonzola mixture, remove from heat, and serve with grated Parmesan cheese.

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.

Spaghetti Salad!

Patsta SaladPic by Franzi.

Here comes a new variant of the good old pasta salad: Spaghetti salad – with peas, lettuce, grated cheese and a dash of mayonnaise. Perfect for BBQs or fish dishes :).

Recipe: Serves 2-3.

Ingredients:

250 g spaghetti (cooked and drained), a handful of lettuce leaves (washed), 50 g tinned peas (drained), 75 g grated cheese, salt, parsley, 1TblSp tomato paste, 2 TblSps mayonnaise.

Preparation:

In a big bowl, add spaghetti, lettuce leaves, peas and grated cheese. Prepare the dressing by mixing tomato paste and mayonnaise. Add to salad. Season with salt and parsley and stir everything until the dressing is equally distributed.

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.

Pasta Dough!

pastaPic by Franzi.

Home-made pasta? Yes! Now I also have a pasta maker and prepared my very first batch of pasta with it. It took me quite a while to understand the machine (maybe I will give an introduction in a later post), but the result was delicious. Here’s how I made the dough…

Recipe: Makes 450 g.

Ingredients: 300 g fine wheat flour, 3 eggs, 1TblSp olive oil.

Preparation:

Gently mix the flour, eggs and olive oil until a homogenous texture is reached. Knead for 5 to 8 additional minutes (I used the kitchen machine) until the dough is smooth. Wrap the dough in cling film and let rest for 1 hour. Roll out to prepare lasagna plates or the pasta form of your wishes (I used a pasta maker). Use the pasta immediately or let dry and freeze it.

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.

Walnut Pasta!

pasta KopiePic by Franzi.

Can you imagine me eating this pasta dish as breakfast? Yes, I did it – on a lazy Saturday …at 2 p.m. :D!

Recipe: Serves 2.

Ingredients: 250 g pasta (cooked, save 2 TblSps of the water),1 TblSp olive oil, 1 handful walnuts (minced), 1 garlic (minced), salt, pepper, 100 g cream cheese, 50 g Parmesan (grated), zest of half a lemon.

Preparation: Heat the oil in a big pot. Add garlic and wait until tender. Add walnuts and lemon zest. Roast shortly. Add two TblSps of pasta water and cream cheese. Cook for one minute, then slowly add Parmesan and wait until it’s melted. Season with salt and pepper. Mix sauce with the cooked and rinsed pasta.

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.

Swedish Pasta Salad!

Pasta SaladPic by Franzi.

Another pasta salad recipe… this time the Swedish version with tinned pumpkin, dill and prawns. Fresh and sophisticated!

Recipe: Serves 3-4.

Ingredients: 300 g tagliatelle pasta, salt, pepper, 200 g tinned pumpkin, 1 bunch of green onions (cut into rings), 2 TSps orange zest, 1 TblSp orange juice, 150 g yoghurt, 3 TSps grated horseradish. 1 TblSp lemon juice, 2 TblSps honey, 1 bunch of dill (minced), 125 g prawns (pre-cooked & ready to eat), 3 TblSps olive oil, 2 TblSps mustard.

Preparation: Cook the pasta, mix with 3 TblSps olive oil and let cool down. Mix with pumpkin cubes, onion rings and prawns. Create a dressing by mixing yoghurt, orange zest, orange juice, lemon juice, mustard, horseradish, honey, salt and pepper. Add to the salad and garnish with dill.

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.

A Summer Memory: Coulis de Tomates!

Tomatensauce-1Pic by Franzi.

This is another treat I prepared for my Post aus meiner Küche exchange partner: A fruity Coulis de Tomates (aka tomato sauce) that captures the summer sun with its bright color and rich taste.

Recipe: Makes 4 jars.

Ingredients: 1 kg tomatoes (I used a colorful wild mix of different tomato colors), 3 TblSps olive oil, 300 g onions (diced), 3 garlic cloves (diced), 1 TSp oregano, 1 bay leaf, 1 thyme stem, 1 TSp curry powder, 1 knife point allspice, salt, pepper, 1 TblSp sugar.

Preparation: Peel the tomatoes and cut them into small pieces. Heat the olive oil in a big pot, add garlic and onions. Roast until tender, then add tomatoes, oregano, bay leaf, thyme, curry powder, allspice, salt,pepper and sugar. Cook for app. 45 minutes. Season with salt and pepper. Take out the bay leaf and the thyme stem. Blend sauce and fill into twist-off jars (…or serve with pasta …or freeze).

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.

Dreaming About … Just Baking!

Upper Row: Sweet Potato Casserole (The Domestic Front)Garden Keeper’s Pie (The First Mess)Vegetarian Lasagna (Food52).
Lower row: Pear Rosemary Danish (Food52)Stuffed Sweet Potatoes (Averie Cooks)Tomato Cobbler (a little saffron).

This is the last part of my little Dreaming About Baking series. Just a few more recipes I found and am lusting about trying out. At the weekend I will be back in my old flat in Osnabrück (with an oven). Now I simply have to decide which one of all this delicious sounding dishes I will prepare first ;).

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.

Tim Mälzer Faves

While I am on my way to Stuttgart today (… I don’t care for rail strikes), my pal Marie takes over as a guest writer and presents you her favorite recipes by Tim Mälzer. XO, Franzi.

Who does not love pasta? I know I do, so it is no surprise that as choosing the yummiest recipes from German cook Tim Mälzer’s monthly cooking magazine essen & trinken – Für jeden Tag, pasta is the common denominator.

Lauwarmer Nudelsalat (Lukewarm Pasta Salad)

The most easy pasta recipe I know (except for canned ravioli food I guess) is the “lauwarmer Nudelsalat” which stands for a lukewarm pasta salad. Why? Well, because the pasta is warm, but the sauce is cold balsamic.

IMG_5506 All pics by Marie. Click here for the German recipe.
  • 1 shallot
  • 1 red onion
  • 1 anchovy filet (or chicken breast, works as well)
  • 1 clove of garlic
  • 400g mixed cherry tomatoes (yellow and red)
  • 1 mozzarella
  • Salt
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Pepper
  • Sugar
  • Fresh basil leaves

Serves 2-3:

  1. Cut shallot and onion into rings. Wash and chop anchovy filet (chicken breast) into small pieces. Finely chop garlic. Cut tomatoes into quarters. Dice mozzarella.
  2. Cook pasta in salted water.
  3. In the meantime, stir fry anchovy filet (chicken breast), shallot, onion and garlic in a pan with a little bit of olive oil for 2 minutes on high. Deglaze with balsamic vinegar and mix in tomatoes, mozzarella and 2 tablespoons of oil. Season with salt, pepper, sugar and add fresh basil leaves, if desired.
  4. Drain the pasta and mix it with the sauce. Serve instantly.

 Alm-Auflauf (Alp Casserole)

Just perfect for a cold rainy autumn day: the Alm-Auflauf. This alpine casserole is so rich and stuffed with pasta, cream, mushrooms and smoked bacon, it will warm you from the inside while making sure you’ll get a good layer of fat for the upcoming winter. Jokes aside, it is so delicious!

IMG_5491Click here for the German recipe.
  • 300g mushrooms
  • 1 onion
  • 100g diced smoked bacon
  • 1 tablespoon butter
  • 250g short pasta
    (e.g. spiral pasta)
  • Salt
  • Pepper
  • Thyme
  • 200ml Heavy cream
  • 100ml Milk
  • 70g grated cheese
    (e.g. mountain cheese)

Serves 2-3:

  1. Clean mushrooms and chop into halves or quarters. Finely chop the onion. Cook pasta in salted water until al dente.
  2. Heat ½ tablespoon of butter in a frying pan and stir fry diced smoked bacon for 3 minutes. Add the onion and fry for 2 more minutes. Take both bacon and onion out of the pan and put to the side.
  3. Heat the remaining frying fat and stir fry the mushrooms in it for 5 minutes. Season the mushrooms with salt and pepper. Mix in the stir fried bacon and onion as well as 1 tablespoon thyme. Add heavy cream and milk and bring to the boil. Season the mushroom salt with salt and pepper.
  4. In a greased casserole, mix cooked pasta and mushroom sauce, and then sprinkle with grated cheese. Bake in the middle of a pre-heated oven at 200 degrees for 15 minutes (convection oven is not advisable). Serve sprinkled with thyme.

Wirsing-Hack-Pasta (Pasta with Savoy & Minced Meat)

In need of vitamins in this rainy autumn weather? How about some tasty savoy cabbage within a mix of minced beef and pasta?

IMG_5515Click here for the German recipe.
  • 1 onion
  • 300g savory cabbage
  • 5 tablespoons oil
  • 250g minced beef
  • ½ to 1 teaspoon paprika
  • 150g pasta
    (e.g. pasta shells)
  • 1-2 teaspoons lemon juice
  • 3 tablespoons crème fraîche

Serves 2-3:

  1. Finely chop the onion, clean the cabbage and cut the leaves into strips.
  2. Heat 3 tablespoons oil in a large pan and stir fry minced meat while stirring until crumbly. Season minced meat with salt, pepper and paprika. Add the chopped onion and fry for 1 minute. Remove from the pan.
  3. Heat 2 tablespoons oil in the same pan and steam cabbage on medium heat. Add 100 ml water, bring to the boil and let cook for 10-15 minutes at low heat.
  4. In the meantime, cook the pasta in salted water until al dente.
  5. Mix minced meat and cabbage and season with lemon juice and salt. Add the dripping cooked pasta and finally add some crème fraîche just before serving.

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.

Pumpkin Time 2014!

Upper Row: Butternut Squash & Sage LasagnaButternut Squash PastaPeanut Butter & Banana Pumpkin Smoothie.
Lower Row: Pumpkin Smore Doughnut MuffinsPumpkin Ice-Cream PiePumpkin Pancakes.

The pumpkin time 2014 has already started. Have fun with these 6 new recipes I found around the web. For some of them you need canned pumpkin puree: HERE is a recipe for all my European readers who may have difficulties to find this in their supermarkets 🙂

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.