Archive for the ‘Pasta’ Category

Hausgemachte Spätzle – Home made Spätzle

Sunday, September 12th, 2010

Spätzle 2 Seit Thomas’ Geburtstag im Juni gehört eine Original Schwob Spätzlepresse zu unserem Haushalt. Nun war es im Juni und Juli so schön warm, dass wir keine Gelegenheit fanden, diese mal auszuprobieren. Es war einem eher nach Salaten oder Pasta mit leichter Tomatensauce denn nach Käsespätzle oder ähnlich schwerer Kost. Spaghetti-Eis durfte ich auch nicht machen, weil Thomas unbedingt wollte, dass die Spätzlepresse ihr “erstes Mal” traditionell erleben sollte, eben mit Spätzle und nicht mit dünnen kalten Würsten aus Vanilleeis. Since Thomas’ last birthday we own a so called “spätzle maker”. Spätzle are a specialty from Southern Germany (similar to pasta), made by boiling small lumps of dough made from flour and eggs. In June and July the weather was too warm for Spätzle, especially because I wanted to serve them with goulash, it’s a perfect side dish (although with cheese and maybe bacon you can serve them as a main, too) for Sundays with cold weather. (more…)

Frühlingserwachen – The Awakening Of Spring

Sunday, April 18th, 2010

Blick vom Balkon / balcony view Es ist so schön, morgens mit Tageslicht aufzuwachen. Auch wenn die Luft noch kalt ist, die Seele freut sich über Sonnenstrahlen und blauen Himmel. Bei uns spiegelt sich das auch immer auf dem Teller wieder. Nicht, dass wir nicht auch in der kalten Jahreszeit mit Tomaten und Kräutern kochen, aber es gibt bestimmte Zusammenstellungen, die auf dem Teller strahlen und man fühlt sich sofort ein bißchen wie im Urlaub. Küchenfenster / kitchen window It’s great to wake up with daylight and – although it’s still pretty cold – some sun and blue sky are very good for our souls. Our food plans reflect the season very often. Obviously we also use tomatoes and herbs during autumn and winter but some combinations shine on the plate and make you think of holidays straight away. (more…)

Impress your guests with an inexpensive dinner

Saturday, August 1st, 2009

As I wrote many times: we absolutely love having friends for dinner. It’s great to go to the food market and pick fresh vegetables, organic meat and the right selections of wines and ingredients for mouthwatering desserts. These are the special days, it’s nothing we do every day. Luckily we’ve learned to pull something out of the hat with a little less effort and costs because – especially when you have kids – you never know how many people there will be at the dinner table until last minute. One of our favorites for these occasions is homemade pasta. There’s millions of good ideas and recipes but I think everyone has a standard formula for feeding a bunch of people without spending a fortune but still raising a cheer. Ours is ravioli. The fillings do vary from ricotta and spinache to cheese, onions and bacon or walnuts, cheese and basil…whatever there is in the fridge. Until we found our best pasta dough it took a couple of attempts. The most difficult thing was to keep the pastry elastic and dry because otherwise it will either stick to your fingers or end up perforated, both is annoying. Our recipe with a guarantee for success (a friend who is an Italian chef gave away his secret) is the following:




Our first harvest of peas

Thursday, July 2nd, 2009

Erbsen Ernte I was very surprised that there were any left at all after I started to pinch one or two pea pods everyday but fresh from the garden and uncooked they’re extremely good, almost sweet, I couldn’t resist. Luckily in the end there were some left the other day and we brought the harvest home. You should really eat them raw in a salad or blanched for less then 10 minutes in a pasta sauce because that’s when you really taste the difference. We went for the pasta, it was very sunny and we enoyed the mixture of soft peas and crispy bacon. Apart from peeling the little peas out of their pod homes (which took me about 15 minutes) this is real fast food but so much better and healthier than the stuff you can buy.

Pasta with bacon and peas

Pasta with bacon and peas

liberating the peas

liberating the peas

you’ll find the RECIPE here


Green asparagus with spaghetti

Saturday, June 6th, 2009

Serves 2:

500g green asparagus

250g spaghetti

3 garlic cloves

a small handful fresh basil

2 tbsp lemon juice

Olive oil



Parmesan cheese

Cook spaghetti in plenty of salt water until al dente. Cut off the ends (1,5 – 2 cm) and the bits which feel hard and woody of the asparagus. The rest cut into pieces about 2cm long. Heat plenty of olive oil in a pan and fry the asparagus, add the soft heads 5 minutes later, salt generously. After 1o min. you can add the chopped garlic and fry for another 2-3 minutes. Then drain the spaghetti and fill them into the pan with the rest. Season with salt, fresh black pepper and lemon juice. Fill on plates and sprinkle with chopped basil leaves and ground parmesan cheese.