sometimes you have that urge to cook something real fancy and you revel in all that glorious busyness and step by step cooking, probably not only preparing one meal but multiple 😀
and then there are those times where you are standing in front of the vegetables section, staring without a plan and even less ideas.
I could make a pumpkin soup, it would be the time for it… but then… Tom is not that keen of soups. I could throw together some Greek salad but I don’t like feta… oh, there are carrots and leek and parsley etc to make some nice lovely vegetable soup… oh. soup again, damn! hmmmm, there we have gherkins… gherkins… gherk… what else is there? garlic! garlic is always a winner! aaaand… Ohm… okay, potatoes. a good basic. and some field salad. I can work with that! I still have frozen ready made soy vegetables nuggets at home. check. and I round that up with a yoghurt garlic dip. there you are! I found something!
coming home I cooked the potatoes, cut them up, added the field salad. then I took the bread, spread butter on it, threw the bacon into a pan till crispy, put that on top of the bread. made all kinda fancy looking. et voilà.
a plan is a plan, isn’t it?
lately Nicole told me about a low(er) carb burger where you get salad leaves instead of a bun. well, I actually didn’t think that would be tasty in any way.
but on that day I just fancied a burger big time and asked her if she’d like to go with me. I was under the impression that I would take a regular one but than standing in front of the guy taking my order I felt adventurous 😂
after a little wait we got that huge burger with steak fries. potatoes are vegetables…..
let me tell you that you have to go there and try the burgers, any style you want, and maybe even the salad one.
will definitely go back there again!
by the way, this post took me forever as I got busy getting those two calm 🙂
but now back to the burger:
“take a drink and add some mint leaves for a fresher taste”
the mint must have been used up but there was lemon. always a winner!
see that blue stuff? it’s a napkin to protect your clothes! I only saw that in movies before when people were eating lobster 😂
need a link? here you go
nice one 🙂
Sometimes it happens that there are 2 packages of peaches in your fridge and they are not really sweet enough for you to eat straight away… And at some point you open the fridge door and all of a sudden you think ‘why not make a cake?’.
And then you think of a recipe you got from your grandma that you have never tried before but you remember the taste of yoghurty dough in combination with tangy apricots. ❤ That will work with peaches too!
I had a huge amount of peaches, so the cake is rampacked with fruit. Use a baking tray of roughly 30×25 cm – you will need that otherwise the cake will get to fudgy.
- 1 cup yoghurt (then use this cup to measure all the other ingredients)
- 2 cups flour
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- cut your peaches into the size you want them.
- grease and flour the baking tray.
- measure all dry ingredients in one bowl and stir, and put the wet ingredients in another. combine both bowls and mix well.
- spoon mixture in your baking tray, flattening, til the whole tray is covered.
- preheat the oven to 180°C
- now go on and put the peach pieces onto the dough (do NOT press them down into the dough! the dough will rise inbetween the peaches). as I had a lot of peaches there was no need to take one piece after the other. I just took a handful and lightly put them on top of the dough and repeated that til I used up all fruit. (as you can see below: the fruits lie atop of eachother, don’t be afraid… its yummy!!!)
- go bake it for about 30 minutes. test the dough with a wooden stick and leave it in the oven for another 5 to 10 minutes depending on how wet the dough still is.
I just read this article at Vegan Blatt which is actually written in German… so it makes no sense at all to write this post in English… öhm… my apologies 😀
Also was ich eigentlich sagen wollte, war, dass ich absolut begeistert von diesen Vorschlägen bzw. Möglichkeiten bin, wie man Planzenreste, die man normalerweise in den Müll schmeißt, wieder zum wachsen bringt! (Also bitte… ist das nicht ein superschöner deutscher, verschachtelter Super-Satz???)
So now… öhm… also jetzt brauch ich eigentlich nur noch einen Garten! Aber ich könnte es auch mit einem Kisterl auf dem Fensterbrett probieren… Karotten und Salat sollten so doch auch funktionieren, denk ich… Einen Versuch wäre es durchaus wert!
Oh oh oh…. allein der Gedanke macht mich ganz hibbelig! Irgendwie würde ich am liebsten gleich anfangen, mein eigenes Gemüse wieder wachsen zu lassen! Das muss ich probieren! Ich hätte Knoblauch zuhause! Nur keine Erde! seufz 😦
Der Mythus Milch hat ja schon einige Blessuren. Und es ist schon mehrfach und ausführlich bewiesen, dass wir sie nicht brauchen bzw. oft auch gar nicht vertragen…
Bitte nicht falsch verstehen… ich mag eigentlich Milch, ich finde sie auch lecker… Ich kenn sie ja immerhin auch, seitdem ich klein bin. 😉 Aber ich bin auch auf Reismilch umgestiegen und vertrage das auch wesentlich besser als Milch Milch.
Jeder soll und darf für sich selber entscheiden, schließlich sind wir in einem freien Land. Manchmal denkt man aber auch erst über Sachen nach, wenn man es öfter unter die Nase gehalten bekommt – und zu dieser Kategorie Mensch zähle ich auch *g*
Warum Milch ungesund ist – Artikel
Sometimes you see a blog post and all you want is go home and cook it. Usually I never manage to make it happen but this time it only took me a day or two. Johanna came over for a movie night and what could be a better excuse for some gorgeous cookies? Especially when they look so amazingly pretty 🙂
I pretty much – or nearly – made them to the letter… but it wouldn’t be me if there would not be a few changes 😀
- 375 grams flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 225 grams butter
- 55 grams
cream cheese soy greek yoghurt
- 250 grams granulated sugar
- 1 large egg
1/2 a vanilla bean, split and scraped 1 tablespoon vanilla sugar
1/4 teaspoon almond extract (optional)
- 1 cup rainbow sprinkles
- Preheat oven to 190°C.
- I made my dough in a food processor which worked lovely, but you can use an electric mixer as well. Food processor: Put flour, baking powder, baking soda and salt in the bowl and pulse a few times to blend. Add chunks of butter, yoghurt and sugar/vanilla sugar and blend until mixture is powdery. Add egg and let the machine run until the dough balls together. Electric mixer: Mix flour, baking powder, baking soda and salt in a bowl. Beat yoghurt, butter and sugar/vanilla sugar until fluffy. Add egg and blend again. Add flour mix and beat just until flour disappears. In case the dough is to soft to process further by hand, put it in the fridge for 20 minutes or so before using.
- Scoop balls of dough with a spoon and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles, gently rolling to coat them evenly.
- Transfer the sprinkle balls to baking sheets (I used 2 trays).
- Use the bottom of a drinking glass to press down on the cookies until they a width of 0,5cm.
- Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath.
enjoy!!! They are brilliant 🙂
Even though we are flexitarian we try to eat vegan as often as possible. And to be fair, it’s not that hard. There are so many products out there that haven’t been around some months ago… Last time I found greek soy yoghurt! Fantastic! In addition there was an offer for all vegan stuff to get 25% off the usual price, so I just went a little crazy and bought LOADS of stuff 😀
This weekend we had everything at home to make some burgers. We had no burger buns but used ciabatta 🙂
- 1 can beans (of your choice)
- 1 can chickpeas
- 1 pack tofu
- 1 onion
- 4 garlic cloves
- salt and pepper
- 2 tablespoons flour
- Throw everything into your blender or cutter til the mixture is half creamy half pieces. If you don’t have a blender squash the beans and chickpeas with your hands or a fork and cut the rest into small pieces.
- Use your hands to fully combine the mixture so it will hold together while baking. Let it rest for 10 minutes to let the flour work it’s magic (it will glue everything together – or at least it should do so lol).
- Form patties and put them on a baking tray (use a baking sheet). Bake at 200°C for about 25 minutes.
I have to say that I haven’t used flour… that made the patties very fragile and most of them fell apart when not handled with utter care. The flour should actually help to make them stick together… if not, don’t make yourself worry! The patties taste AMAZING! Falling apart or not changes nothing 🙂
oh oh oh…. I nearly forgot to mention the yummy yummy yummy avocado sauce *faint*
- 2 avocados
- 1 greek soy yoghurt
- 2 garlic cloves
- some lemon juice
- salt and pepper
- squash the avocado, add everything else, mix, finished. ta-ta-tataaaaaaaa
- you’re welcome! 😀
and this is how you can eat your burger pattie when it has been falling apart 😉
just use it as a spread …