Pasta with red Pesto

                   Pasta with red Pesto
                    Penne e Pesto Rosso

This is a dish I invented. It is fast and yummy and you will love it. 

This is what you need:

- Penne Pasta

- 1 glass of Pesto Rosso (red Pesto. e.g. Aldi)

- Heavy cream

- cooked Ham

- Salt


This is how you do it:

Cook the Penne according to the Package. 

In the meantime, add Heavy cream into a sauce pan. For us 3 I usually use one small carton. Pour in the whole glass of Pesto Rosso, stir and heat up. 

Cut some cooked Ham in cubes and add to the sauce. Salt to taste. 

Once the Penne is done, pour it into the sauce and stir. Serve

Guten Appetit

            

Another Spagetthi Frutti di Mare

        Another Spagetthi Fruitti di Mare

This is something I found on the Internet. I must confess, I just copy and pasted into my blog here. It was really easy and very yummy.

This is what you need:

• - 3 tbsp olive oil
• 
  
• - 1 small onion, finely chopped
• 
  
• - 2 garlic cloves, minced
• 
  
• - 2 cups crushed tomatoes
• 
  
• - ½ tsp crushed hot red pepper
• 
  
• - 1 lb (450g) mussels, scrubbed
• 
  
• - ¼ cup dry white wine
• 
  
• - ½ lemon, sliced
• 
  
• - 12 large shrimp, peeled and deveined
• 
  
• - 3 tbsp chopped parsley
• 
  
• - Salt and freshly ground black pepper

This is how you do it:

1. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente
2. While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.
3. Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.
4. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.
5. Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

You can add whatever other seafood you might like like squid. 

Guten Appetit

Tomato Salad

                         Tomato Salad

Nice little spin on a Tomato Salad. I really, really like this one.

This is what you need:

- Salt, Pepper

- Fresh Lemon Juice

- Little bit of Water

- Olive Oil

- 1 Garlic clove, diced

- 1 Shallot (mild onion)

- fresh Oregano, around 1 stack

- fresh Basil, 1-2 Leaves for Garnish

- red, orange and green Tomatoes


This is how you do it:

In a nice bowl add 1/2 TSP Salt, some Pepper. Around 1 TBSP fresh Lemon juice and same amount of Water. Try it. If you think it could use more Lemon Juice or water, go ahead. Not all Lemons are tasting exactly the same. (some more sweet, some have more acidity)

Finely chop the garlic and the Onion. Add it the the Salad dressing. Add around 2 TBSP of good extra virgin Olive Oil. Cut the leaves of the Oregano and add to it. Stir.

Take the Tomatoes and cut every color in a different shape. That will make it look more rustic. Now stir well and cut 1-2 leaves of Basil into it. You can also garnish it with Basil. 

Serve. Guten Appetit

Quark Nockerl in Vanilla Sauce

             Quark Nockerl in Vanilla Sauce 

This is a Bavarian dish. Very easy and fast to make but soooo yummy. You will love it. (If you have not found out yet but german deserts aren't as sweet as american deserts.You might have to get used to that fact first )


This is what you need: 

- 2 Eggs

- 500 gr full greek yogurt

- 8 oz Milk

- 60 gr Sugar

- 60 gr unsalted Butter

- 125 gr Flour

- 14 gr Vanilla sugar (or 1 TSP Vanilla extract)


For the Vanilla sauce:

- 2 Eggs

- 1 TBSP Cornstarch

- 2 TSP Vanilla Extract

- 2 TBSP Sugar

- 3/4 cup of Heavy whipping cream

- 1 1/4 cup milk


This is how you do it:

Mix the eggs with the Greek Yogurt, Vanilla sugar (or Vanilla extract) and Flour.

In an oven dish add the Butter, Sugar and Milk. Place it in a 345 degree oven for about 10 min. or until bubbly.

With 2 Tablespoons, cut out dumplings from the Yogurt mix and place them into the hot oven dish with the hot milk/butter mix..

Bake them in the oven for 30 min.. The Yogurt dumplings will soak the liquid inclusive the sugar into them. 

In the meantime you can make the Vanilla Sauce. In a sauce pan add the eggs and sugar and corn starch and mix well. Then add the Milk and heavy cream and Vanilla. Now heat it up until its boiling, stirring occasionally. Set aside

Once the Dumplings / Quark Nockerl are done, serve them warm with the Vanilla Sauce. 

Guten Appetit 

Banana in Honey sauce greek style

          Banana in Honey sauce greek style

This is a dish you can get at a greek Restaurant in Germany. And it's soooo good. And easy to make home yourself. 

This is what you need:

- 1 Banana, cut length wise

- 2 TSP Sugar

- 1 TBSP Honey

- 1 TBSP Butter

- Vanilla Ice Cream for serving


This is how you do it:

Cut the Banana length wise. Heat up the butter in a frying pan with the sugar. Add the Banana and pan fry it on each side until slightly brown. Add the Honey to it.

Serve immediately with some Vanilla Ice cream. 


Guten Appetit

dry Eggnog cake

                      Dry Eggnog cake

This is a dry cake recipe with eggnog. This is not the Eierlikoertorte you guys probably all know. I will also post a recipe about that when I found one what worked for me. I currently don't bake much cakes because I am kind off doing a diet lol.

Anyway, a german friend in Virginia Beach asked me for this one. How I can say no to such a request? Alright peeps, here we go.

This is what you need for the german Eggnog:

- 8 Egg yolks

- 250 gr powdered sugar

- 14 gr of Vanilla sugar (or 1 TSP Vanilla extract)

- 3 cups of evaporated milk 

- 1 cup of good Cognac

Mix it all together with the hand blender. Fill it in a bottle and set it aside.

This is what you need for the cake:

- 125 gr Flour

- 125 gr Corn Starch

- 17 gr Baking Powder

- 250 gr Powdered Sugar (Confection sugar)

- 5 Eggs

- 250 ml (1 cup) Vegetable Oil

- 250 ml (1 cup) Eggnog

- 28 gr Vanilla Sugar (or 2 TSP Vanilla Extract)


This is how you do it:

Sift the Flour, Corn starch, Powdered Sugar and Baking Powder in a bowl. In another bowl, wisk the Eggs and add the Oil and Eggnog and Vanilla Extract (if you are using this. If not, add the Vanilla sugar to the Flour mix). 
Pour the wet ingredients into the dry ingredients and mix well. 

Pour the cake mix into a bunt cake form (you know, the round form with the hole in the middle) you have sprayed with butter first. 

Now put the cake into the COLD oven at 310 Fahrenheit (160 Celcius) for 45 min.. 

Once cooled, dust it with some Powdered Sugar and enjoy.

Guten Appetit