Ricetta in Italiano Nella pentola | Zuppa piccantina con crauti e fagioli, deliziosa idea per una cena calda Rezept in Deutsch Aus dem Topf | Feuriger Sauerkraut-Topf, ein einfaches wärmendes Abendessen Oh my goodness! It seems the winter is almost here! Everywhere snow and cold temperatures! So perfect for a hearty warming […]
1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.
Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.
Dear Foodies, Arbi is a root vegetable also known as colocasia aka patarveliya or patra, taro or kesuve. Leaves of arbi are used in cooking. Roots are also used in making many dishes from cutlet to pakoda to sabji and many more. I had never cooked anything using arbi but I ate it at my […]
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Tomorrow is Father’s Day and today I made a simple, but very delicious chocolate cake with brigadeiro for my husband. Brigadeiro is a super famous Brazilian candy. In Brazil most of the celebrations have brigadeiro or brigadeiro cake. My husband is American and he loves chocolate. So when I (A Brazilian girl) introduced brigadeiro to […]
Sonntag Kaffee und Kuchen
There is a moment each summer, right at the height of it, when you first realize it won´t last forever. When it comes to food, at least to me, that moment is marked by the appearance of the plum. For someone who grew up in Germany, plum cakes belong to late summer days like thunderstorms, my birthday and the very first fallen leaf you spot on the ground.
The plum cakes of my childhood were simple, rustic tray bakes or tarts, covered with streusel and flaked almonds, and crowned with dollops of whipped cream on a special day. If I was very lucky, there was some marzipan involved in the topping, adding a hint of almondy sweetness to the fruit that, in some German summers, would have gained from an extra dose of sunshine. In exchange, the acidic plums tame the sweetness of the marzipan – a win-win of flavors to…
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For our Sunday Breakfast
The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking that oftentimes there aren´t nearly enough meals per day to make everything I have in mind. In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…
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Great Duck recipe to try out
I miss being able to buy duck parts; legs, breast, gizzards. Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday. In France I probably ate duck weekly in some form or other but mostly duck breast 😀
Anyhow. I found a frozen duckling at some store and rubbed it with herbs and olive oil. Too bad I had to use dried herbs but it’s still snowing and cold here, so nothing’s growing except for one hardy sprig of rosemary.
I poked the duckling all over with a cooking fork, cut up some carrots, onions and celery, stuffed some into the cavity with a bay leaf and boiled the rest of the vegetables with the duckling giblets to make the gravy broth.
After 1 1/2 hours, I poured off and reserved the duck fat and added some vegetables to the bottom of the pan to…
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Interesting to discover “Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. “
Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. Today there are so many different varieties of quiche and when making one you can use any and every vegetable you want. One of the vegetables I like to use when making a quiche is leek. Leek is not a vegetable I use very often so when cooking with it I try to keep it in focus. I hope you try out the recipe because it is so simple and very delicious. You can serve it with a seasonal salad, you can even serve it in smaller portions as a side dish, but for me the first one is a better option.
Preparation: 45 min
Cook time: 35-40 min
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