Meine Lieben, ich war mal wieder faul. Darum habe ich die Arbeit jemand anderen machen lassen, hehe. Nein, Spaß beiseite. Aber ich hab tatsächlich einen Gastartikel für euch über 5 ideale Snackvarianten für den Winter. Schmökert mal durch und vielleicht bleibt das Eine oder Andere ja hängen und ihr habt es im Kopf, wenn ihr das nächste Mal Nachmittagshunger verspürt und eine Kleinigkeit zu snacken braucht!
Bright, brighter, salad! Who thinks this can’t be true and that salad is always green through and through should have a closer look at this recipe. This winter, especially during Christmas and on New Year’s Eve, I brought colourful salads for family dinners or a raclette feast with friends. It was a real pleasure that people liked them a lot and asked me for the recipe. Actually, on Christmas I prepared the salads spontanuously without a real concept. Still, I wanted to share a recipe with you and therefore I wrote down what I used for the salad I brought to a New Year’s feast with friends. Et voilà!
Today it’s Christmas Day. Finally. Many of us have been awaiting this date for a very long time. The last years it’s always been the same in terms of weather: no snow on Christmas Eve. It finally got colder after Christmas holidays. Therefore, I thought I should put a list together including all breakfast ideas, that will make you feel warm on especially cold winter days and will give your body a good kick-start. I hope you’ll like my ideas and maybe there’ll be the chance to try the one or another recipe during Christmas break. Having a warming breakfast in my stomach (today I had yummy porridge with apple and roasted cinnamon nuts) I wish you all a very Merry Christmas with all your dearest people around you and relaxing holidays!
I’ld like to introduce you into my favourite desert in winter, right before Christmas holidays and before the evening before Christmas Eve. The best about it: Baked apples don’t need to by desert only. I need to admit, that I’ld have them even for breakfast from time to time, as all ingredients are really healthy. Besides, the amount of necessary ingredients is very short, at least my version, making it an ideal treat for a spontaneous feast!
Thanksgiving has just gone by, but the next festivity is in sight: That Christmas is coming closer and closer can’t be missed, as most of the Christmas markets have already opened, at least in Vienna. For many people fond of making plans the question about what to eat on Sundays during Advent or even on Christmas Eve is getting more and more important. Therefore, I’ve made it my task to share wintery and good looking meals with you. After my colourfully stuffed pumpkin and my pumpkin pie, the next recipe is this one: stuffed portobello mushrooms!
Autumn is here! That means: pumpkin season – finally! I am busy doing my weekly pre-cooking sessons for my work days: carb source, protein sources and veggies in different variations. Saves time and tastes good! :-) This week I also made this pasta and it tasted so good that I decided to publish it here! Enjoy!
makes 2-3 portions (depending on your hunger ;-) )
for the pasta:
200g wholemeal pasta (f.e. penne)
for the sauce:
1 garlic toe
3 tablespoons of sour cream, kesam or quark (or a vegan alternative)
1 handful of parsley
some curry powder
some ground cinnamon
some olive oil
grated cheese (vegan or dairy)
Pasta & Zucchini:
Cut zucchini in sticks (f.ex. size of the pasta).
Boil water in a pot. Add salt
Once the water is cooking, add pasta, some minutes after zucchini sticks. Cook both until pasta is al dente.
Drain the water.
Heat some olive oil in a pot.
Hack garlic and onion in tiny cubes, then add to the pot and fry.
Chop pumpkin into cubes and add to the pot, poor some water and simmer until pumpkin is soft. Just checkt with a fork. Season with some currypowder and ground cinnamon.
Transfer the pumpkin into a bowl or onto a plate and let it cool down a bit.
Put pumpkin, sour cream/kesam/quark or a vegan alternative, some water, salt and pepper into a blender and blend until creamy. Alternatively you can also use a hand blender. Season with more spice, salt and pepper to taste.
Mix sauce, pasta and zucchini and slightly heat up once more. Add chopped parsley.
Serve in bowls with some extra pepper and grated cheese.
Seasons: autumn, winter
I’ld be lying if I said I wasn’t a dessert-person. Often I wish it was different. But dessert is mostly just too good to leave out. Just like this one. The best thing is, that it can be varied easily, depending on the season, making it possible to serve this one all year around. I love the fresh taste of quark cream and fruits and think it’s lighter than most other desserts and starchy cakes. I hope you’ll like it as much as I do!