healthy strawberry dumplings


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Originally posted on .inspire together, we're better.:
{German&English} Hallo meine Lieben 🙂 Es ist Samstag und endlich Wochenende. Grinsen euch zur Zeit die Erdbeeren im Supermarkt auch so fröhlich an, sodass sie einfach in den Einkaufswagen hüpfen müssen? Mich…



Beouf Bourgingoin

Ingredients for 4 to 6 people: 
 1 kg of beef (chuck, for example) cut into cubes 
 2 big sliced onions 
 6 carrots cut into slices 
 1 cube of beef broth diluted in 15cl of water with a bouquet garni 
 150g sliced Paris mushrooms 
 200g smoked diced bacon 
 1 liter of red wine, Bordeaux for me … 
 2 tablespoons flour 
 A few sprigs of chopped fresh parsley 
 1 tablespoon of butter 

1. In a casserole, brown bacon and add carrots, onions, and mushrooms. When the onions are translucent, remove from the pan and set aside. 

2. In the same casserole, melt the butter and add the beef cubes. Once seized, make a roux by adding the flour. Stir well and add the carrots, onions, and mushrooms. Add the broth, then the wine. It is necessary that during all the cooking, the liquid covers the whole contents of the casserole. 

3. Cook for 2 to 2½ hours, depending on the size of the cubes of beef. Add the parsley ½ hour before the end of cooking. 

I often stop cooking at 1:30, let cool, then resume cooking 1:30. I find intensifies the flavors of the dish and makes the meat even more tender. 

Well, nothing complicated for a result always amazing.

Raspberry Clafoutis

½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
confectioners’ sugar

Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.


Lettuce & Asparagus Soup

I adopted this recipe from the French “Soupe verte a la creme” version.


1 large head lettuce or a bag of mixed lettuce greens
1 medium onion, chopped
3 tablespoons unsalted butter
2 cloves of garlic, peeled and chopped
1 bunch of asparagus, chopped
2 1/2 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh dill
1/2 cup sour cream


Rinse your lettuce and, if you are using a head of lettuce, chop the lettuce.

Melt the butter in a heavy saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add lettuce and cook until wilted, stirring occasionally.

Add asparagus, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. At this point, it looks like unappetizing seaweed, but stick with it.

Purée soup in batches in a blender with dill and cream. (Note: I initially tried blending the soup with my immersion blender as this tends to be a little less messy for me since I am a total klutz. Unfortunately, because I used mixed lettuce that had small stems, I ended up with a stringy tangle of lettuce around the blade. Use the blender and save yourself from having to de-string your immersion blade.)


Late Valentine’s Dinner

Valentine's Day Dinner

February 18, 2018, 7pm

Menu Item 1

Shrimp with Louisiana-Style Remoulade Sauce

Chocolate Hazelnut Torte


Menu Item 2

 Beet Borscht with Backerbsen and Eierstich (Grandma’s recipe).

Valentines Beetroot-Soup-

Menu Item 3

Louise Bourgeois’s French Cucumber Salad

Menu Item 4

Swordfish Fillets in Salt Crust an alteration of this Sea Bass Recipe with Lemon Capers Sauce 


swordfish in salt crust

swordfish finished

Menu Item 5

Asparagus with Hollandaise Sauce 

Menu Item 6

Chocolate-Cheese Truffle and Chocolate Hazelnut Torte with Bacon.







Fish Baken in a Salt Crust


Lemon slices, several sprigs of flat leaf parsley; however you can use other herbs as well depending on the type of fish you choose.
1 sea bass or other suitable whole fish, about 1.5 pounds, cleaned and scaled.  If you prefer you can use fish fillet as well.
4 cups sea salt or kosher salt
3 egg whites
Extra virgin olive oil
Lemon wedges


Preheat the oven to 375 degrees. Tuck the lemon slices and parsley sprigs into the cavity of the fish. If you use fish fillets place them on top and below the fillets.

Combine the salt, egg whites, and 1/4 cup water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).

Line a large rimmed baking sheet (or any other baking dish) with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.

Bake the fish to an internal temperature of 135 – 140 degrees, about 25 minutes. (You can just poke an instant read thermometer right through the salt, into the fish). Remove from the oven and let stand for 10 minutes.

With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt. Remove the skin and fillet the fish. Serve with your best olive oil and lemon wedges.


You can also cook a whole chicken in a salt crust but I haven’t tried it.



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.


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



Beef Roasted in Salt Crust

Salt Crust

The recreation of a unique meal we enjoyed in Ingolstadt, Germany at the Castello Ristaurante Pizzeria The recreation wasn’t easy but with the help of epicurious and allrecipes I managed the recreation.



Holiday Season Ideas

Now that Thanksgiving is over and the Holidays are around the corner here are a number of great Holiday Season Ideas from Mary check out her blog.

I will make Mary’s Christmas-Sangria for our Holiday Party.