STRAWBERRY TART

The classic French Fruit Tart actually always comes with some sort of whipped cream or a lightened pastry cream. I instead just put a bit of elderflower jelly on the almond cream tart shell and lots of (unfortunately not yet ripe) strawberries. Can’t wait for my garden-grown berries to ripen. People, get gardens growing to know what food should and actually DOES taste like!! I recommend it.

As of recent I only bake when I have friends over because it gets too much for me to eat alone. Give me a call if you read this and are around!

motherboardtv
motherboardtv:

3D-Printed Food Is Beginning to Look Beautiful



THIS ARTICLE

on printed 3D food amazes and scares me in the same way. Why does it scare me.. because it is too advanced for my understanding and whatever we don’t understand, we fear. Question is: is it worth diving in? I certainly am interested but before going that direction, I’d rather first create ‘real’ food to a quality that is rare to find these days. Once I can prep food in usual ways, I might wrap my brain around technology. Always been analog at heart.

motherboardtv:

3D-Printed Food Is Beginning to Look Beautiful

THIS ARTICLE on printed 3D food amazes and scares me in the same way. Why does it scare me.. because it is too advanced for my understanding and whatever we don’t understand, we fear. Question is: is it worth diving in? I certainly am interested but before going that direction, I’d rather first create ‘real’ food to a quality that is rare to find these days. Once I can prep food in usual ways, I might wrap my brain around technology. Always been analog at heart.
I SOMETIMES COOK
Tagliatelle with a green asparagus cream cheese sauce.This is what I did. While bringing water to a boil and seperately preheating a little oil in a saucepan, cut asparagus in small bits. Also cut a shallot and some quarter onion in tiny pieces/slices. Sautée the asparagus, add onions. Deglaze with a splash of onion juice. Add salt and pepper. Add tagliatelle to the boiling salt water. Cut up a third of turnip cabbage into tiny pieces, add to veggies. Let sautée for another bit, deglaze yet another time with milk, add a tablespoon of cream cheese, stir well. Thicken sauce with a slurry of cold cream and cornstarch (a teaspoon only). The sauce thickens quite a bit so I added cream to reach the desired consistancy. Add a tiny pinch of cumin, more black ground pepper, bit of butter and salt to taste. The sauce and pasta should be done around the same time. Serve with sesame on top.

I SOMETIMES COOK

Tagliatelle with a green asparagus cream cheese sauce.
This is what I did. While bringing water to a boil and seperately preheating a little oil in a saucepan, cut asparagus in small bits. Also cut a shallot and some quarter onion in tiny pieces/slices. Sautée the asparagus, add onions. Deglaze with a splash of onion juice. Add salt and pepper. Add tagliatelle to the boiling salt water.
Cut up a third of turnip cabbage into tiny pieces, add to veggies. Let sautée for another bit, deglaze yet another time with milk, add a tablespoon of cream cheese, stir well. Thicken sauce with a slurry of cold cream and cornstarch (a teaspoon only). The sauce thickens quite a bit so I added cream to reach the desired consistancy. Add a tiny pinch of cumin, more black ground pepper, bit of butter and salt to taste. The sauce and pasta should be done around the same time. Serve with sesame on top.

I SOMETIMES COOK
I must admit, I feel more like a lazy practical cook than anything else. And mostly again I am surprised how deeply the traditional German food is rooted within me. Steamed veggies, potatoes and a meatball that I put grated pumpkin in. Simple classics for the belly. And also, even on those rare occasions of me preparing meat for myself, there’s still veggies involved!

I SOMETIMES COOK

I must admit, I feel more like a lazy practical cook than anything else. And mostly again I am surprised how deeply the traditional German food is rooted within me. Steamed veggies, potatoes and a meatball that I put grated pumpkin in. Simple classics for the belly. And also, even on those rare occasions of me preparing meat for myself, there’s still veggies involved!

I SOMETIMES COOK

Early May I went on a field trip with my parents to rural areas. I brought farm fresh eggs with me home. Each of their sold packages had one green egg inside. Later I heard someone say, it’s the best tasting egg.

As seen in this post I recently made a batch of mayo that was too much to eat on its own. So I cooked up some potatoes, blanched some onions and shallots, cut up radish and leak onions and mixed it all together. The lemon-thyme from the mayo gave it all a perfect fresh twist. The egg on the side added the remaining texture. And what a delicious egg that was!! I envy them foxes!

PANCAKE BREAKFAST

It’s like forever my type of breakfast. There’s nothing I do love more and especially loved if shared with a loved person. Whenever having it alone, I’m thinking of my brother and how he liked the pancakes dark like a moon landscape, just like mum would make them. It’s one of the few recipes I keep memorized, to get happy whenever, whereever.

There’s all kinds of classic combinations. Plain with sugar, chocolate-banana (some really go for nutella, but I have something inside myself never buying products from those big companies), apple sauce or recently re-discovered: mixed fruits with vanilla sauce.

If we ever share a meal together, make sure to ask for pancakes at least as dessert!

LEMON THYME MAYO

I do love me a self-made mayo. I believe deep down I am a sucker for all food considered junk food. Only I would never go and pay in the fast food chains for them. I would love to support a local burger chain if only they had good burgers in my hood. Tried plenty of the burger shops already but none really hits it creatively. Thus I rather whip up my own mayo and go with a nicely toasted sour rye bread, tomatoes and brie! A total winner!

BREAKFAST ROLLS

Made a batch of black/plain sesame rolls for breakfasts to come. Most efficiently I only prebaked the rolls, froze them after being chilled down and can now defrost/bake however many I wish to eat for breakfast. Even though I made a small batch already dough would really go crazy and almost spill out of the mixer. Plus before baking those little guys looked like baby hedgehogs!