Carrot Halwa

Carrot Halwa from Michelle Peters-Jones

1 pound carrots, peeled
2 tablespoons ghee or neutral cooking oil
8 green cardamom pods, seeds only, crushed
3 cups whole milk
1 1/4 cups sugar
1/4 cup raisins
Pinch saffron threads
1/4 cup unsalted pistachio nuts, chopped
Grate the carrots coarsely using a cheese grater. Heat the ghee or oil in a heavy, high-sided skillet or saucepan. Add the crushed cardamom seeds and stir for about 30 seconds, until they are fragrant. Add the grated carrots to the pan and fry for about 3 minutes.

Add the milk and bring it up to the boil. Boil, stirring constantly, for 5 minutes. Then turn the heat down to a low and simmer the halwa, uncovered, for about 1 hour. Stir every so often to stop the milk forming a film or scorching on the bottom. The milk should have reduced by over a third by the end of the hour.

Add the sugar, raisins, and saffron to the pan and stir. Turn the heat up to medium and cook, stirring frequently, for until the halwa is thick and glossy, 15 to 20 minutes.

You can serve the halwa warm or cold. If serving warm, scoop into bowl, sprinkle pistachios over top and serve. If serving cold, press the halwa mixture into small ramekins. When ready to serve, overturn on to plates, sprinkle over the pistachios and serve.

Blog Party!

Join the Blog Party


Hello everyone! I havent hosted a blog party in a while and they are always so much fun! I decided to host one starting today until Wednesday, which gives you plenty of time! A blog party us where you leave a link to your blog in the comment section, visit and meet new blogs/people and have lots of fun!

Here are the rules:

1. Choose any one of your favorite blog posts from your own blog, all kinds of posts are welcome. (Anything inappropriate will be removed). You can share up to three links each day, but it’s best to wait some time between each one.

2. Paste your link in the comment section of this post and tell a little bit about yourself and/or your blog.

3. REBLOG this post to let everyone know!!

4. Now grab a fuzzy blanket and get ready to read more blogs and meet…

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Antipasti Platter

Antipasti Platter

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.  Make sure your guests have the correct utensils to cut the cheese.  How the cheese is cut will affect the taste.  Here is a guide on Cutting Cheese Right


Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) I also like the add a variety of berries.

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Depending on your group you may also add some dressing such as ranch or sweet mustard.

Marinated Olives:
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.  (My family doesn’t care for marinated olives and veggies hence I only add them if I know my guest like them)

Other Options:

I also like to add nuts, jams, confits such as Confit d’Oignons au Vin Rouge, roasted chickpeas, my favorite red chili pepper jam, small pieces of onion tart. and a basket of Quark- Brötchen

Roasted Pepper Salad:
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days





3 Tbsp Flour
1 egg
salt, water and oil

Servings: 4 Total Time: 15-20 min.


Mix flour and salt in a bowl.  Add the egg and mix everything well.  Then, slowly add the water until the texture is thick but runny. Put it aside.

Pour oil in a sauce pan and heat it to 365 degrees.  Fill a Spätzlepresse with the dough and let it drip into the hot oil.  If you don’t own a Spätzlepresse you can let the dough drip through a strainer or colander.  Make sure the strainer or colander stay dry so the dough doesn’t stick to it. The little drops of dough are going to swim on the surface of they oil when done.  When done take them out of the hot oil and place them on a paper towel to cool off.
Repeat the process until all dough is used up.

Add them to your soup just before serving.  I usually have them in a bowl on the table and the guest can and their own amounts.

Backerbsen can also be purchase in stores or ordered online.


Eierstich or Royale as a Soup Garnish


“Eierstich”, or royale, is popular clear soup garnish in Germany. Royale is an egg custard, baked in a water bath and then cut into a diamond shape or other more fancy shapes.  This recipe for royale has a few pointers which will guarantee success. Royale is often used in “Hochzeitssuppe”


Eierstich mit Sahne in der Mikrowelle,  German Recipe for the microwave.



1/2 cup milk (or cream)
1 egg
2 egg yolks
Freshly grated nutmeg to taste
1/4 tsp. salt


You need two baking pans to bake the royale. You will make a water bath (bain marie) for the royale custard. One can be a heatproof teacup or a ramekin which fits inside the second pan. The second, larger pan will hold hot water for baking the custard so it does not curdle.
Heat oven to 300°F. Boil several cups of water for the water bath.
Generously butter the form you’re using (can be a teacup, a ramekin or a small casserole dish), line with a piece of wax paper cut to fit the bottom and butter that, too.
Heat the milk or cream in a small pan to just below the boiling point.
Beat the egg, egg yolks, nutmeg, and salt together. While whisking constantly, pour the hot milk in a thin stream into the eggs.
Let the foam, if any, settle. Pour through a fine sieve into your form. The sieve collects any cooked egg and pieces of large nutmeg. Try not to let the foam flow on top as it forms a disagreeable crust which you must remove after baking.
Place the larger dish in the oven, then your custard dish inside. Pour hot water around the outside about 2/3 of the way up the form.
Bake for 20 to 30 minutes (depends on how thick your royale is) or until set.
Let the royale cool for 20 minutes or more (you may also refrigerate), then unmold onto a cutting surface by loosening the sides of the custard with a knife and then gently sliding or flipping the custard out of the form.
If you used a flat form, you can cut the royale immediately into fancy shapes such as diamonds. You may also use a cookie cutter.

If you baked the royale in a teacup or smaller form, you must cut the custard into quarter or half inch layers with a knife and use the individual layers to cut fancy shapes.

You may color your “Eierstich” for fun (since it is used in clear soup) with a teaspoon of tomato paste for red or finely minced parsley for green. You may also use other fresh herbs, but filter through a sieve before baking because the pieces rise to the top of the “Eierstich.”

To serve, place several pieces in the bottom of a soup plate, pour hot broth over it and garnish with herbs as desired.

Serve at once.

Do not cook the royale in the broth because it cannot take much handling and the broth will become cloudy.


A good “Eierstich” is known for its smooth, velvety texture, which is a bit like soft tofu. If the water in the water bath comes to a boil in the oven the royale will become porous and if you beat air into it before it is baked the same thing could happen.

Other methods for cooking “Eierstich” include cooking it in a zip top plastic bag in a water bath, cooking it in simmering water on the stove top and cooking it in a double boiler method over the potato pan. None of these guarantee a smooth product but are less complicated.

The egg to yolk ratio usually cited is one extra yolk per egg. The more milk you add, the softer the royale (harder to handle). Some “Eierstich” recipes contain no milk or cream, or just a little. Experiment until it works for you.


Liebster Award


Thank you Doni for nominating me the Liebster Blog Award!

You are so kind in granting me this award, thank you so much for your ongoing support! Apologies for publishing this post late, December was a very busy traveling month for me with little internet access and January has been the catching up month so far.

LiebsterThe word Liebster is derived from German meaning sweetest, kindest, nicest, beloved, and the like. This award is given to up and coming bloggers with less than 200 followers


    • Thank the person who has nominated you
    • Answer the questions
    • Nominate 5-11 blogs, let them know about the nomination
    • Ask them 11 questions

Answers to Doni’s Question

How is the weather like in the place you live? No need to specify country?  It started to snow yesterday.  We don’t get a lot of snow so all the places of business are closed.
In my blog, what areas of my blog should I improve? Honesty would be appreciated?  Not sure, I like your blog.
If someone gives everyone in your friendship group a bracelet EXCEPT you (take note that this happens when you are there to witness it) – how would you react? Do you think this is wrong? That is a difficult question.  Could it have been an oversight, was intentional, was it done to send a message?  Most likely there are hurt feelings.  I would be hurt and would ask myself what I had done wrong.
Drinking alcohol – what is the downsides of consuming it? Loss of control, loss of brain cells.
Do you think ethics contribute to success? How? Watch the movie Casino Jack.
Would you take care of your parents when you are older or would you send them to nursing homes? I would take care of them if they would move into my home but I wouldn’t be able to move into their home.
Who harms you the most? A beast harming you physically or your evil mind? (I am not saying you have a evil mind but imagine :P)  The beast
Do you think morals are degrading these days? Yes
What is the purpose of life? To get up every morning and do the best you can.
What is your goal for 2018?  My personal mission statement for 2018. To have fun on my journey, learn from my mistakes and share with others.
Have you donated to a charity or do you have plans to donate to a charity? I usually volunteer.

I Nominate…

Ya Boy Jack
The Dolls’ Mom
Tisty’s Tales

My Questions

What are your goals for 2018?
How do you keep yourself motivated to achieve your goals?
How do you track your goals?
Why did you start blogging?
Where do you get your ideas for your blog posts?
How do you find time for blogging?
What are your hobbies?
How do you manage your time?
How do you keep up with friends, email or letters?
What is your favorite book?
What is your favorite meal and what is that recipe?