My so-called Luck

Ein Blog, der all den kleinen inspirierenden Dingen des Lebens gewidmet ist.

Category: Schmecken Page 2 of 29

Preserved Lemons!

All pics by Franzi.

Preserved lemons are said to be absolute flavor bombs! Lately I saw tons of recipes using them – especially in extremely delicious sounding stews. So I finally decided to give it a try and to preserve some lemons myself :).

Recipe:

Ingredients: Makes two jars á 500 ml.

8-10 unwaxed lemons, 200 g coarse sea salt, 2 fresh bay leaves, 10 black peppercorns, 2  cinnamon sticks, water.

Preparation:

Sterilize your  jars.

Squeeze the juice from 4-5 lemons.

Cut a deep cross into the top of the remaining lemons.

Pack a teaspoon of salt into the cuts of each lemon and put them into the sterilized jars.

Add one cinnamon stick into each glass, as well as one bay leave and five peppercorns. Distribute the lemon juice between both jars and top up with boiling water.

Seal up the jar and leave it for a month in a dark space. Give the jar a gentle shake every couple of days to move the salt around.

After a month the lemons are ready for usage.

Enjoy!

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Vanilla Liqueur!

Pic by Franzi.

Only one more week until X-Mas :)! Here’s an easy to prepare last-minute gift idea: Delicious vanilla liqueur. Yummy!

Recipe:

Ingredients: Makes app. 600 ml.

200 ml water, 4 vanilla beans, 200 g cane sugar, 1 TblSp honey, 500 ml brandy.

Preparation:

Scrape out two vanilla beans. Cook the vanilla caviar, sugar, honey, water and scraped vanilla beans for 20 minutes. Cool down and add the brandy. Filter through a clean dish towel. Fill liqueur into bottles, add one whole vanilla bean into each bottle.

Can be stored for up to four months.

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.

Those Wonderful Cookbooks! #fbm17

One of my favorites: Feel Good Kitchen (Stirring Slowly) by Georgina Hayden. All pics by Franzi.

Every year when I am at the Frankfurt Book Fair I bring home a lot of new book wishes – and most of them are always cookbooks. Here are some of my favorites I found this year. Lucky me, X-Mas is not too soon now ;).

Have a wonderful (and tasty) week!

The cookbook that really convinced me on a second glance: Vietnamese Cuisine from Elizabeth Street Cafe.

Peek inside:The recipes are French-inspired and look really fancy and delicious!

The Great Dixter Cookbook – Recipes from an English Garden by Aaron Bertelsen features seasonal recipes.

Das Beste vom Wochenmarkt by Elisabeth Raether (available only in German: “The Best from the Farmers Market”) – A collection of the fresh and seasonal recipes regularly featured in the German ZEITmagazin.

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.

Golden Corn Soup!

Pic by Franzi.

The last days offered typical fall weather: storm and rain, but also some sunny hours. What could be better than arriving home at such days  and enjoying a thick, tasty and warm soup? For me, this golden corn soup is pure comfort food love.

Recipe:

Ingredients: Serves 4.

4 corn cobs (shucked), 2 potatoes (peeled), 3 TblSps coconut oil, 1 white onion (diced), 1 garlic clove (minced), 3 carrots (peeled and chopped), 3 stalks celery (chopped), 1 red bell pepper (cored and chopped), 1 1/2 TSps salt, 2 TSps Cajun seasoning, 1/2 TSp paprika, 1/4 TSp ground cumin, 160 ml coconut milk, 480 ml vegetable stock.

Preparation:

Place corn cobs into a large pot and fill the bottom with water. Place a steamer basket in the pot. Add the corn and cover the pot with a lid. Bring the water to a boil, then simmer it for 8 to 10 minutes.

Use a pair of tongs to take the corn out of the pot, and transfer it to a cutting board.

Chop one of the potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.

While the potato is cooking, roast the rest of the vegetables: Heat the coconut oil in a large pot, than add the other diced potato, the onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika and cumin. Roast for app. 10 minutes.

Use a knife to remove the corn kernels from the corn cobs. Blend half of the kernels, along with the cooked potato, the coconut milk and the vegetable stock until completely smooth.

Add the remaining corn kernels to the pot with the roasted vegetables, and pour the blended corn/potato mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.

Remove from heat and season to taste.

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.

Two Cookbooks I Love: a modern way to eat & a modern way to cook by Anna Jones!

Pic by Franzi.

Today I would like to present you two current cookbook favs of mine: a modern way to eat and a modern way to cook. Both are written by Anna Jones – a cook, stylist and writer. The books are a wonderful collection of vegetarian recipes that are not quite ordinary but easy to prepare and totally convenient for everyday.

Plus, every recipe is accompanied by a little story told by Anna Jones: Why and how she did create the recipe in the first place, at which season it should be served or she gives some clever tips regarding the preparation. I have the German versions of the cookbooks – simply because those books are printed on apple paper (yes, that’s indeed paper made from apples). I just think that’s wonderful – not only because it’s sustainable, but also because it looks and feels really beautiful.

Two weeks ago, Anna Jones announced her third cookbook – its name will be The Modern Cook’s Year and it will be released (in English) on October 5, 2017. Yeah :)!

Enjoy your week!

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.

Paneer Tikka Masala

Pic by Franzi.

This dish tastes like made in an Indian restaurant (at least in my world). I made it already several times – especially for guests. It’s easy to prepare (but takes some time) and always gets lots of praise :). You can make it either with paneer (an Indian fresh cheese that’s available in good-sorted Asian stores or you prepare your own home-made cheese), or alternatively use tofu, which tastes nearly as good as paneer in this Tikka Masala.

Recipe:

Ingredients: Serves 4.

2 TblSps coconut oil for frying, 250 g paneer or tofu (cut into cubes), 3 TblSps olive oil, 1-2 garlic cloves (smashed), 1 diced onion, app. 60 ml tomato paste, 2 TSps ground cardamom, 1/2 TSp pepper flakes, 2 TSps minced ginger, 2 TSps ground turmeric, 1 TSp garam masala, 1 TSp ground coriander, 1 TSp ground cumin, 800 g whole peeled tomatoes (tinned), 500 ml heavy cream, 450 g frozen peas, salt.

Preparation:

Heat the coconut oil over medium-high heat in a big cast-iron pot. Fry the paneer (or the tofu) until it is golden-brown (2-3 minutes on each side). Remove to a paper-towel-lined plate to drain. Discard the oil.

Heat the olive oil in the same pot. Add the smashed garlic, the minced onion, the tomato paste, the cardamom and pepper flakes. Roast, stirring often, until the tomato paste has darkened and the onion has softened (about 5 minutes). Add the rest of the spices (ginger, turmeric, garam masala, coriander and cumin) to the pot and roast, stirring constantly, until the bottom of the pot begins to brown (about 4 minutes).

Add the tomatoes with their juices, crushing the tomatoes with your hands while you add them. Bring to a boil and then reduce the heat to a simmer, stirring frequently and scraping up any brown bits. Cook until sauce thickens (about 8 minutes).

Add in the heavy cream, the paneer and the peas. Season to taste with salt. Simmer, stirring occasionally, until slightly thickened (15-20 minutes). Serve with rice.

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 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!

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.

Crispy Sweet Potato Skins!

Pic by Franzi.

In Portugal we ate tons of fish. Nevertheless, the one dish that impressed me most were crispy sweet potato SKINS! Yes, you read it right: skins. What a genius way to use the whole sweet potato, without creating any waste. Back home in Hamburg, I already prepared them for myself as an easy snack :).

Recipe:

Ingredients:

Thickly peeled sweet potato skins, olive oil, sea salt.

Preparation:

Spread potato skins on a baking tray and sprinkle with olive oil and salt. Bake at app. 225°C for 15 – 20 minutes (until the skins are golden-brown).

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.

Nut Cake!

Pic by Franzi.

Happy Easter, everyone! How do you spend your free days? I am baking a lot of currant bread (…this year with gluten-free flour, which actually worked!) and a nut cake that reminds me on a cake my grandma often made. Have a wonderful time with your friends and family and here comes the cake recipe :)…

Recipe:

Ingredients:

200 g ground hazelnuts, 6 eggs, a dash of salt, 1 package vanilla sugar, 1/2 package baking powder, 250 g sugar, 150 g flour (I used gluten-free flour), 50 g apple jelly, 200 g powdered sugar.

Preparation:

Stir egg yolks, sugar, vanilla sugar and salt until creamy. Add the grounded nuts. Stir gently. Add 4 beaten egg whites, baking powder and flour. Fold in gently. Pour the mixture into a greased cake tin. Bake for app. 60 minutes at 180°C.

Spread warm apple jelly onto the still warm cake and top with glazing (For the glazing stir 2 egg whites with 200 g powdered sugar until creamy). Bake for another 15 minutes at 100 °C in the slightly opened oven.

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.

*Sponsored Post & Lottery*: The Spice Box “Sinnesräuber” & a Recipe for Baked Potatoes with Fenugreek & Radish Dip!

Grinding the fenugreek. All pics by Franzi.

I had the opportunity to test Sinnesräuber – a monthly box filled with three packages of surprise spices :). Here are my experiences with the box, plus a recipe I tried using fenugreek, plus a LOTTERY where you can win the April box and try it out yourself (for details on how to participate scroll to the end of the post).

The contents of my box:

One package of fennel seeds, one package of fenugreek and one package of Panch Phoron – a spice blend used in Bangladesh, Eastern India and Southern Nepal. It also included three recipes cards with ideas for using the spices and two cards with background information about the fennel seeds and the fenugreek.

I was positively surprised: I already had fennel seeds in my crowded spice cupboard (I’m a big fan of fennel tea). But there was no fenugreek and I didn’t even know about the Panch Phoron blend. So, two new spices! I also liked the small packaging that will suffice for 2-3 times of cooking and is perfect for experimenting with it.

The cards with the information about the spices were interesting and the suggested recipes sound easy and delicious.

Nevertheless, I tried I recipe with fenugreek I learned a loooong time ago in an Ayurveda cooking class:

Recipe for Baked Potatoes with fenugreek and radish dip: Serves 2-3.

Ingredients:

500 g potatoes (washed and dried), 2 TSps fenugreek (grounded), 100 g grated cheese (I used Edam cheese), olive oil, salt, 1 bunch of radishes (grated), 400 g cream cheese, herbal salt.

Preparation:

Potatoes:

Cut the clean potatoes into halves. Spread a baking tray with olive oil, salt and grounded fenugreek. Sit the potato halves face-down onto the tray. Sprinkle with more olive oil. Bake for app. 30 minutes at 220 °C. Then turn the potatoes around and top with grated cheese. Bake for another 10 minutes or until golden-brown.

Dip:

Simply mix the grated radishes (I used a kitchen machine for the grinding) and the cream cheese until a smooth texture is reached. Season with the herbal salt.

Serve potatoes with the radish dip.

Conclusion:

The box surprised me with a blend I didn’t know before and reminded me of a past experience (the Ayurveda cooking class). So, it brought not only some fresh tastes into my kitchen but was also a trip down memory lane. I think it would be a nice gift idea for a friend who loves cooking. Speaking of it ;)…

Lottery:

If you would like to win the April Sinnesräuber box, let me know in the comments below this post or comment or like this week’s Facebook post. The lottery ends Sunday noon (March 19, 2017).

Enjoy your week!

I got the Sinnesräuber Box for free. Nevertheless, I only stated my own opinions . I’m happy to answer all questions regarding blog corporations in a personal message.

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.

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