Home-Made Stock!

Pic by Franzi.

Did you ever prepare your own vegetable stock? I have to admit that up until now I always used vegetable stock powder. It’s simply convenient. But then I was inspired by Rebecca Katz’ book Clean Soups and prepared a laaarge pot of vegetable stock – with a ton of fresh vegetables I actually had to carry home ;). Apart from this and the time it takes to prepare homemade stock it’s also quite convenient to use. Once you have a bottle of fresh stock in the fridge, you can use it right away. And the best: You really know what it contains! I will definitely prepare more homemade stock  in the future!

Recipe: Makes app. 2,5 – 3 l.

Ingredients:

4 unpeeled carrots (cut into thirds), 1 unpeeled yellow onion (quartered), app. 50 g leek (cut into chunks), 1/2 bunch of celery (cut into chunks), 2 unpeeled red potatoes (quartered), 2 unpeeled sweet potatoes (quartered), 2 unpeeled cloves garlic (halved), 1/4 bunch parsley, 1 TblSp dried seaweed salad, 6 black peppercorns, 2 whole allspice berries, 1 TSp salt, 1 bay leaf, 4 l water.

Preparation:

Rinse all of the vegetables well, soak the seaweed. In a large pot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, garlic, parsley, seaweed, peppercorns, allspice berries and the bay leaf. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered for at least two hours.

Then turn off the heat and let rest the vegetables in the stock over night at room temperature.

Strain the broth through a large, coarse-mesh sieve or a colander. Discard the solids. Stir in the salt. Refrigerate or freeze. Store in the fridge for up to five days or in the freezer for up to six months.

Enjoy!

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Nut Roast!

Pic by Franzi.

A vegetarian classic that works perfectly as Christmas dish!

Recipe: Serves 5-6.

Ingredients:

250 g mixed nuts, 100 g shallots (diced), 400 g minced tomatoes, 3 eggs, 150 g Gruyère cheese (grated), 1 TSp fresh thyme, 2 TSps fresh sage (minced), 1/2 TSp dried mint, 1 TSp yeast extract (dissolved in 1 TSp hot water), 1 TSp lemon juice, salt, pepper.

Preparation:

Roast the nuts without fat in a pan until they are golden brown. Mince the nuts in a kitchen machine (or like us in a smoothie maker). Prepare your baking tray with baking parchment and grease it with some butter.  In a big bowl, mix nuts, shallots, tomatoes, eggs, cheese, herbs, yeast extract and lemon juice. Season with salt and pepper. Pour the mixture into the baking tray. Bake for app. 50 minutes at 180°C.

Serve with tomato sauce – or, like we, with mashed cauliflower and onion jam.

Enjoy!

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Red Lentil Soup with Lemon & Kale!

Pic by Franzi.

A warm creamy red lentil soup, seasoned with lemon juice and topped with kale: The perfect winter dish with a certain taste of summer (lemon flavour!).

Recipe: Serves 3-4.

Ingredients:

4 handful of kale (washed and cut into slices), olive oil, 1 leek (washed and cut into thin rings), 1 TSps turmeric (grounded), 2 TSps cumin (grounded), juice from 2 – 3 lemons, 250 g red lentils, 1,5 l vegetable stock, yoghurt.

Preparation:

Melt the oil in a big pot. Add the leek rings and roast until tender. Roast for 3 more minutes, then add vegetable stock. Add turmeric and cumin, roast shortly, then add juice from 1 lemon and stir.

Afterwards, add lentils and vegetable stock. Cook for app. 25 minutes.

Blend the soup until you reach a creamy texture. Add the rest of the lemon juice.

Shortly sauté the kale in some olive oil. Serve soup, topped with kale and some yoghurt.

Enjoy!

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Kale Lasagna!

Pic by Franzi.

A winter recipe with an Italian vibe: Kale lasagna with tomato sauce!

Recipe: Serves 3-4.

Ingredients:

1 kg kale (washed and cut into slices), 2 onions (minced), 1 smashed garlic clove, 4 TSps olive oil, 2 TblSps butter, lasagna plates (I used gluten-free), 100 g grated cheese, 2 tins minced tomatoes, 1 TblSp soy sauce (I used gluten-free), salt, nutmeg, pepper, 2 TSps oregano, 1 TblSp corn starch, 125 ml vegetable stock.

Preparation:

Melt the butter in a (very) big pot. Add 1 minced onion and the garlic for app. 3 minutes and then add (step by step) the kale slices (this will take some time). Roast for 3 more minutes, then add vegetable stock. Close the pot with a lid and let it cook for 30 minutes, then season with pepper, soy sauce and nutmeg.

Meanwhile prepare the tomato sauce: Heat the olive oil and add the other minced onion for app. 3 minutes. Sprinkle with corn starch and roast for another minute. Add minced tomatoes. Season with oregano, salt and pepper. Cook for 5 minutes.

Grease a casserole. Start with a layer of kale, top with lasagna plates, followed by tomato sauce. Add some grated cheese and start again with another layer of kale – then lasagna plates, tomato sauce, grated cheese…

Finnish with tomato sauce and top with some more grated cheese. Bake in the preheated oven for app. 45 minutes at 175 °C.

Enjoy!

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Cheese Salad!

cheese-saladPic by Franzi.

This may be the most unhealthy and heavy salad ever. But I had this crazy cheese salad craving this week and prepared me one big delicious bowl ;).

Recipe: Serves 2-3.

Ingredients:

200 g cubed Elemental cheese, 125 g blue cheese (thinly sliced or crumbled), 4 TblSps mayonnaise, 4 TblSps yoghurt, a handful frozen peas (thawed), 1 smashed garlic clove, salt, 2 TblSps minced garden herbs.

Preparation:

In a big bowl, combine both cheeses and thawed peas with herbs, garlic, yoghurt and mayonnaise. Season with salt.

Enjoy!

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Apple Jelly!

apple-jelly-2Pic by Franzi.

Nothing feels more like autumn and is as easy as cooking apple jelly with cinnamon. And the big plus: You will preserve this cozy autumnal feeling and think about preparing the jelly on every winter breakfast. It also works as little X-Mas surprise :).

Recipe: Makes 11 glasses with 125 ml jelly.

Ingredients:

800 ml apple juice (from your own apples or bought), cinnamon sticks (I used one-third of a stick per glass), a knife point gingerbread spice, 450 g sugar, 1 package gelling powder. Moreover: 11 twist-off glasses.

Preparation:

Sterilize your glasses by filling them for at least two minutes with boiling water. Dry the (cooled-down) glasses and add in every glass a piece of cinnamon stick.  In a big pot, combine apple juice, sugar, gelling powder and gingerbread spices. Cook gently for four minutes. Immediately pour into the glasses. Close the lid, turn the glasses around and let cool down for 5 minutes. Then turn around again and let cool down completely.

Enjoy!

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Rutabaga Fries!

ruebe1Pics by Franzi.

Who said that fries have always be from potatoes?! Here comes a delicious variation: with rutabaga!

Recipe: Serves 2-3.

Ingredients:

1medium-sized rutabaga, olive oil, smoked paprika powder, salt, pepper.

Preparation:

Peel the rutabaga and cut it into fries. Wash under cold water and dry with a kitchen towel. Put on a baking tray, sprinkle with olive oil and season with paprika, salt and pepper. Bake for app. 30 minutes at 200°C (until they are golden-brown).

Enjoy!

pommesLike 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.

Quince Bread (Membrillo)!

quince-breadPic by Franzi.

Autumn means quince season – and lots of quince jelly! With the remaining fruit you can prepare quince bread (or ‘membrillo’ or ‘quince cheese‘), a sweet treat for cold afternoons!

Recipe: Makes around 25 pieces.

Ingredients:

1kg quinces (rubbed with a dry towel, cleaned and cut into pieces), 250 ml water, 1kg sugar, 1 TSp cinnamon, 50g cane sugar.

Preparation:

Put the quince pieces into a big pot, add water and cook with a closed lid for app. 50 minutes at a mild temperature. Pass the cooked quinces through a sieve. Weight the quince mass and add an equal amount of sugar. Cook in an open pot at mild temperature for app. 60 minutes. Stir regularly. Add cinnamon. Spread the quince mass evenly onto a baking tray (app. 0,5 cm thick). Sprinkle with cane sugar. Let dry on air for app. 8 days (yes, you read correct: days). Then cut into pieces.  You may also dry it in a preheated oven (at 200°C), but let the door slightly open and turn the oven immediately down at 50°C. Then bake for several hours until the mass is dry enough. Sprinkle with more cane sugar and store the quince bread at a dry place.

Enjoy!

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Roasted Vegetables with Corn Flakes Granola!

granolaPic by Franzi.

Did you ever try baked corn flakes as topping for roasted vegetables? You should, definitely!

Recipe: Serves 1-2.

Ingredients:

Vegetables (I used parsnips, pumpkin, onion, bell pepper and zucchini), olive oil, salt, app. 75 g corn flakes, 6 TblSps honey, thyme.

Preparation:

Clean the vegetables and cut into chunks. Put on a baking tray, sprinkle with olive oil, salt and 3 TblSps honey. In a big bowl, combine corn flakes, 1 TblSp oil, salt, thyme and 3 TblSps honey and spread over vegetables. Bake for app. 30 minutes at 200°C.

Enjoy!

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Red Quinoa Salad!

saladPic by Franzi.

For my beloved buddha bowls I always need rice or potatoes or… quinoa. I now discovered the colorful red version. Mostly I cook too much quinoa (or rice) for only one dinner. The next day, I use it for this delicious salad creation.

Recipe: Serves 1-2.

Ingredients:

1 handful of rocket salad (washed), 1 cup of cooked red quinoa (cooled down), 1 cup of yoghurt, 1 yellow bell pepper (cut into chunks), 1 small onion (diced), 4-6 mushrooms (cut into pieces), 1 tomato (cut into chunks), salt, pepper.

Preparation:

In a big bowl, combine cooked quinoa, bell pepper, mushrooms, onion and tomato pieces. Prepare a dressing with the yoghurt, salt and pepper (If you like add also 1 TblSp of olive oil, but I like it more without. It tastes more fresh). Add dressing to the salad and serve immediately.

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.