Asparagus Quiche  

Posted by: anna* in , , ,

It's been quite a while. Sorry. These past month were really busy and I had more downs than ups. But this semester promises to be...well, a little less work and a bit more fun. Also the work I have is not concentrated in the one last week of the semester only. It´s looking good. Wish me luck.
Good news: I have a new phone with internetaccess and all now so I can post here more. Yay. And I've cooked a lot so I actually have stuff to post.
Another piece of bad news: Until I get a new DSLR we´ll have to make do with the pics my phone camera takes. Sorry...
Just now I made myself a lovely asparagus quiche. I just felt like it.


Ingredients:
Asparagus( I used about 500gr)
4 eggs
A splash of heavy cream
Salt&Pepper
Bacon
Peas

It´s as easy as it gets. I used the same dough I use for apple pie since it´s not sweet and not much more than water, egg and flour so check out the recipe here.


A little tip: make sure the dough goes up the sides of that cake pan (or tarte pan, whatever you use).
Because it´s such a hassle to get pretty much anything that´s not super fatty out of a cake pan I used parchment paper. It also keeps things cleaner.

I then cooked the asparagus (green and white because I couldn`t decide). Looking back I should have cut it into smaller pieces...




I mixed the eggs with salt and pepper and some bacon cubes added some cream (or cream substitute with less fat, good for people like me who can´t really process fat), then added the asparagus.

Pour everything onto the dough, put a little cheese on top, put the whole thing into the oven for about 40mins at 180°C and voila!





Fancy-sounding asparagus quiche.
It tasted as good warm as it did the next day cold. And the day after that. Having a whole quiche to yourself keeps you fed for three days! Even though my friend the Bieberle also ate some. And liked it. ^^

2 comments

...  

Posted by: anna*

Rest in Peace, Ulli.

Thanks for teaching me food. You´ll be missed.

a*

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Soup Week Continued  

Posted by: anna* in , , , ,

Soup Week so far has been fun. I never thought I could eat so much soup. Last time I tried to fast with my mother I had to throw up at the sight of liquid food after two days. Oh, precious memories!
But we´re eating other stuff for breakfast and lunch, so... Yesterday we actually had such a wholesome turkish lunch that we didn´t eat anything else for the rest of the day. No soup.
Today it was Parmesan Soup. Yum!
Ingrediences:
(two servings)
Onion (I used half a big one)
Zucchini (Again: half a big one)
2 medium sized Potatoes
300ml Milk
300ml Instant broth
10 Tortellioni (not self made but freshly made by the not so friendly italian girl...)
100gr Parmesan (fresh, not pre-grounded. That stuff is just nasty!)
Salt
Pepper
1 ts Mustard
Garlic (as much as you like)


Pretty much all my ingrediences minus milk, broth and pasta.













How to:
Dice potatoes, onion, garlic and Zucchini. Put it into a pot and make it sweat. Add the broth and the milk. Let it cook for about 10 minutes then purée it all. The original recipe said to take out some lumps and pieces beforehand and re-add those later but i like it creamy.


In the meantime cook the tortilioni/totolini/ravioli/whatever pleases you. Ours were filled with ricotta and porcini. Fingerlicking good!
Add the grated Parmesan.
Put in bowls or plates or glasses or... (you get the point), add the pasta. Done.
Easy, tasty and it sounds pretty fancy.
Love, anna*

5 comments

It´s Soup Week!  

Posted by: anna* in , , , ,

It´s been a while. Again. I´m sorry! I was busy first, then busy again and then my back decided it had been too long since my last herniated disc so... Yeah, fun.
But I cooked a little bit and will post about it, I promise.
Now for Soup Week: Nothing big, really. Just me and my sister deciding there were too many good soups for us to try and so we´ll have six days of soup before eating something nasty and oily like spare ribs on sunday.
So Monday brought us:
Potato Soup

Ingrediences:

Potatoes (we used about 8 medium sized ones for two people)
3/4l of Water
Instant broth
Something to give some taste (I used classic german "Kochwurst", thick little sausages, strong in taste and made to be cut into hearty soups or to be eaten with all kinds of cabbages.)

How to:
Pretty easy. Cook the potates. once they´re done, add water and instant broth and smash them real good. We used the immersion blender. Make sure you don´t overdo it, though, because then you don´t get soup but some kind of sticky glue...
Also, I like to keep it a bit... lumpy. But since my sis doesn´t like potato lumps this one is pretty creamy. Sigh.
Cut the sausage in bite size pieces, add to the soup, add some salt and pepper and tadaaa: Potato Soup. Yes, easy. But: Be careful with the salt if your using instant broth!
The blackish stuff you see in the picture? It´s soy sauce. While I know some people who would eat anything with soy sauce (*cough*Jens*cough*), I think it does make soups better.

Yesterday we had the yummy chinese style corn soup that we made here and that has since become one of my favorites.

Later tonight we´ll get a bit more sophisticated with a Parmesan-Zucchini-Soup. More about that tomorrow.

Love, anna

1 comments

Turkey- rolls and Clafoutis  

Posted by: anna* in , , , , , ,

It´s been a while.
I´ve been quite busy with University stuff... But now it´s the semester break, three heavenly months without classes, just me, work and food. Yay!
My first week off was well spent: I went to a very nice restaurant with my dear friend Mire. They offered an amazing set menue for a fixed price which included a course of wagyu, japanese beef, better known as kobe beef. It was good, I can tell you that much. In taste much closer to wild game than to ordinary german cow. Mmmmh. The other courses were amazing too. I loved the dessert, variations of coffee. Thanks for that supernice evening Mire!!
We didn´t dare to take pictures because it was such a nice restaurant so you´ll just have to trust my words, sorry.
Anyhow. I also got to cook. Last tuesday was my nameday so... Nah, I´m not catholic so actually I shouldn´t care about this particular "holiday" but it brings back pleasant memories from my childhood were my grandma´s italian-catholic neighbor who had the same name as me, Anna, used to bring me supernice presents just for being called "Anna". And I had time so:



I made Turkey-rolls filled with creamcheese with herbs in puff pastry and for dessert we had Clafoutis (which is basically fruit baked in light dough) and homemade ice-cream.
Sounds tricky and highclass? It´s not.

IngrediencesTurkey Rolls:
2 pieces of Turkey
Creamcheese
Herbs
Puff pastry (I´m too lazy to make my own...)

Clafoutis:
1 Egg
20g Butter
40g Sugar
60g Flour
100ml Milk
Baking Powder
Fruits (I used Raspberries & Blackberries)

Icecream:
Icecream machine (my sister got us one two weeks ago)
200ml Milk
125ml Cream
Vanilla
2 large Eggyolks
60g Sugar

How to

Turkey Rolls:Mix herbs with creamcheese, smear on turkey, roll turkey. Put turkey on puff pastry, cover with more puff pastry. Put into the oven for 35-45 minutes at 180°C.









It really is as easy as that. You can maybe add some salt and pepper but I found that the creamcheese was tasty enough.












Ice Cream:While the turkey was getting ready I had the ice cream machine running. It´s so nice to have one. For this simple icecream you mix the eggyolks and the sugar with the vanilla until it´s all white and foamy. Add the cream.
Heat the milk in a pot, don´t cook it, it just needs to dissolve the sugar that is added when the milk is warm.
Slowly add the egg-sugar-foam.
Let it all cool, then put it into the freezer for 20 minutes. Just don´t forget it, it just needs to cool.
Mix once again then let the icecream machine do it´s job for 35-40 minutes.

Clafoutis:












Melt the butter and mix it with the egg, sugar, milk and vanilla sugar. Carefully add the flour and the baking powder.














Put the fruits into some kind of buttered pie pan, pour the mix over it and then let it sit in the oven for about 35 minutes at 180°C.








To butter cake pans and the like I usually use a little plastic bag like a glove, grab some butter with it and when I´m done I just throw it away. Not an important trick but one that, I happen to know, is not known to all mankind....
















Mmmmh, doesn´t that look great, even in that crappy picture?





































I served the Clafoutis hot together with the ice cream. It was pure heaven.




Excuse the pictures. My dear brother took the good camera with him on a hiking trip so I have to make do with my own. Not happy. I miss the good camera.

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