Tag Archives: Recipes

Bavarian Potato Salad

(at least my version of it)

Since I made this on Sunday, I decided to document the recipe for this old blog.

1 lb. of potatoes
2 spanish onions
1/4 cup of bacon, chopped
1 cucumber

Finely chop the onions. Heat up a smidgeon of oil in a skillet, and over medium heat, sautee the onions together with the chopped bacon just long enough to get the fat on the bacon liquid. (3-4 minutes).IMG_2607

Transfer the onion/bacon mixture to a bowl (while hot) and peel and slice the cucumber into thin slices (use a slicer). Add the cucumber to the onion/bacon mixture and add salt (a good pinch) and vinegar (about 1/8 of a cup). Mix and set aside.


If your fingers can take it, peel and cube the cooked potatoes while they are still quite warm and add to the other ingredients, tossing often to mix.


Add more salt, a pinch of sugar and more vinegar to taste. At this point, depending on consistency, you might want to add a bit of water, the salad should not be too dry. I usually add 1/8 – 1/4 cup of water.


Chop and add fresh herbs (in this case, lovage*, parsley and chives), tossing well. Cover and let sit 1-2 hours.

Have another taste, adjust salt if necessary, stir in a few tablespoons of olive oil and serve.


*Lovage is an herb that is very aromatic in taste and smell and in my humble opinion, indispensible in many recipes, tomato salad, chicken soup, any salad, really. I love the fact that in the warmer half of the year, I have fresh lovage (amongst other herbs) at my disposal. I miss fresh herbs in the winter.

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Stuffed Eggplant

(There is a print/pdf/email button at the end of the post).

I used two very large eggplants for this recipe, and it was sufficient for three adults.

You will also need:

The eggplants (obviously)
2 large red bell peppers (or the elongated ones, they tend to be more aromatic)
1-2 onions, depending on size (I used two smaller spanish onions)
4 ripe tomatoes, peeled and seeded*
2 eggs
grated parmesan cheese

Chop the onions, bell peppers and tomatoes. Sautee the onions in olive oil over low heat until glassy. Cut the eggplant in half lengthwise, remove the “meat” with the help of a spoon and chop.

When the onions are glassy, add the peppers, tomatoes and chopped eggplant, cover and saute for about 15 minutes or until the bell pepper is no longer hard, stirring frequently. Season to taste with salt, pepper, oregano and thyme and remove from heat and uncover to cool down.

After seasoning to taste, I wasn’t very impressed with the taste. It appears that the ingredients really unfold their flavor once they’ve been in the oven.

Preheat oven to 350F. When the vegetables have cooled, add the two beaten eggs and 1-2 Tbsps of grated parmesan. Mix well, spoon into the eggplant shells, sprinkle the tops with parmesan and bake for 15 minutes.

After baking, let cool for 10-15 minutes and enjoy.

*Dropping the tomatoes into boiling water for about 12 seconds makes it very easy to remove the skin. To seed, cut them in half crosswise and remove the seeds.

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Pesto Genovese

It’s very simple, really. Traditionally, it’s made by grinding the ingredients with a mortar and pestle (which I have), but not being a friend of unnecessary physical exertion, I used my blender. A word to the wise about using a blender, blend all of the ingredients except the basil first. If you blend basil for too long, it can go bitter, so add it at the very end.
For convenience, there’s a “print/pdf/email” button at the bottom of this post.


4 garlic cloves
40g (1 1/2 oz) pine nuts
120ml  (1/2 cup) olive oil
70g  (2 1/2 oz) grated parmesan cheese
200g (7 oz) of fresh basil
pinch of salt

Blend the first for ingredients until well-blended. Add the basil (you may have to add additional olive oil for the blender to be able to chop it and you may have to stop the blender now and then to push the basil down to where the blade is).

Add to hot, freshly cooked pasta of your choice and blend via tossing.

This recipe made quite a lot of pesto; I ended up using only half for a meal of three and froze the other half.

I’ve eaten lots of pesto in my life, but this was the first time I made it myself. There is a world of difference in taste and aroma.

Serve with grated parmesan for sprinkling.
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Recipe for Eggplant and Zucchini

This recipe for eggplant and zucchini is one of my favorite summertime recipes (click for larger view). It’s light eating, there are no artificial flavors or preservatives, it’s just healthy and delicious food, easily and quickly made. A .pdf version of the recipe can be downloaded here.

Eggplant and Zucchini with Mozarella, Salami and Olives

This dish goes very well with a nice cold, dry white or rose wine and can be accompanied by a fresh loaf of italian bread.

Continue reading Recipe for Eggplant and Zucchini

The Most Dangerous Cake in the World


4 tablespoons flour (that’s plain, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
Small splash of vanilla extract
3 tablespoons chocolate chips (optional)
1 coffee mug

Put dry ingredients in the mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add vanilla extract and chocolate chips (if using)
Mix again.

Microwave for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip out onto a plate if desired.
NOTE: This can serve 2 if you want to feel slightly more virtuous.

And why is this cake the MOST DANGEROUS CAKE RECIPE?
Because now you are only 5 minutes away from chocolate cake at
any time of the day or night!

And because it isn’t any fun getting fat alone, I have decided to share this with you.

Teriyaki Chicken Recipe

(1 boneless and skinless chicken breast per person)

Serve with Basmati rice.

Vegetables: check the freezer section of the supermarket – there are oriental vegetable mixtures (unseasoned).

The sauce: (to be made first)

7 tablespoons of soy sauce

7 tablespoons of sake (I substituted sherry – was fine)

7 tablespoons of rice wine (I substituted white wine)

1 tablespoon of sugar

Put all sauce ingredients in a saucepan, bring to a boil, stir, let simmer 3-4 minutes, remove from heat and set aside.

Cut chicken breasts into bite sized pieces and brown quickly in a bit of very hot oil (tossing and stirring constantly, to keep them from sticking to the pan).

Remove chicken pieces from the pan (they will not be thoroughly cooked yet) and set aside.

Add sauce to pan, let simmer a few minutes, put chicken pieces back in, cover and let simmer about 10 minutes, stirring now and then.

After 10 minutes, thicken sauce (just a bit) with cornstarch or the like. Add the vegetables (which should have been warmed up separately) to the chicken/sauce.

Serve with rice and enjoy!

Footnote: I added a crushed cayenne pepper into the sauce at the very beginning – if you like things a bit spicier, go ahead. If not, skip it.

Footnote for Ms.Mac: Since there are five of you, you might want to increase the sauce ingredients accordingly (i.e., 9, 9, 9 tablespoons and a pinch more sugar). I made this recipe for three with three chicken breasts and the sauce was just enough.

Real Chicken Soup

Ok. Here’s the soup. Jen and I talked about broth last weekend, seems she had been somewhere and they had a really great broth so we talked about my chicken soup.

Here’s what you need:

1 chicken (do yourself a favor and use a broiler, not a soup chicken – the broiler is juicier and has more meat)

a few carrots

a few leeks

two onions

a parsnip (looks like a carrot but is white)


fresh parsley (comes into the soup just prior to serving)

put a bit of water (2 inches) into a large pot. Thoroughly wash the chicken, inside and out, and place it in the pot. Chop all other ingredients except parsley and add. Cook for about 1 hour.

Remove the chicken from the pot and let cool. Separate meat from the bones, add the meat to the soup, add canned chicken broth or broth cubes and water to taste (a lot of water or broth – usually 4 – 6 cups).

Bring to a boil, remove from heat, add chopped parsley and serve with soup noodles.


It’s a great eat if the weather is cold, or when you are sick, left overs can be frozen without a problem.

Let me know how it turns out if you decide to make it!

Malaysian Curry Chicken

This is a recipe I discovered a few years ago, which I like to make quite often actually as it is incredibly tasty and wonderfully easy and quick.

Here’s what you need:

– Skinned chicken breasts (1 per person)

– 1 Can of Coconut Milk or better yet, Coconut Cream

(see the Asian section of the supermarket)

– a 2-inch piece of fresh ginger (ginger powder comes nowhere near fresh)

– couple of garlic gloves

– 5 pineapple rings

– curry (about 4 Tbsp)

– turmeric powder (about 3 Tbsp)

– cayenne chili, crushed

– 1 cup of beef broth

Cut the chicken breasts into mouth-sized pieces and sautee (if you are using teflon coated pans, you will need no oil). Add the peeled ginger (diced). Add garlic cloves, crushed or diced. Crush a cayenne chili into the pan (or more, depending on how hot you can stand – it should not be too hot, just somewhat spicy). I usually add three cayenne, but I’m used to eating hot. After having sauteed all of these ingredients, stir in the beef broth, then the coconut milk. Season with turmeric and curry. Cut the pineapple into bite sized pieces and add.

Let simmer for 20 – 30 minutes, then remove from heat and thicken up a bit with corn starch – not too much. Return to heat until thicker. Serve with rice (preferably Basmati).

This dish tastes so wonderful because of the extreme different aromas of the ingredients – coconut and curry, pineapple and cayenne.

Try it – it is one of my favorites and absolutely delicious.

Let me know how you liked it!

Pancake Soup

I know, I know, you will all be saying …uuughhhh.

Pancake soup is a standard soup in the Bavarian (?german?) kitchen, which I finally made for the first time the other night.

Thought I would share this with you. I have eaten this soup time and again, and it is absolutely delicious on a cold evening, or as a light meal.

I never dared to try and make it before because the pancakes used are VERY different from american pancakes, heck, using those you would have something like bread soup I guess.

The batter for the pancakes in this case is quite different actually. You sift one cup of flour into a bowl, make a hole in the middle. Plop three eggs into the middle, add a small amount of milk (total amount needed is 1 1/2 cups). Stir the small amount of milk together with the eggs, and begin mixing in the flour, slowly. While folding in the flour, small amounts at a time, keep adding more milk. It is less complicated than it sounds.

The batter is relatively thin, get a large frying pan (if it isnt teflon coated, you will have to heat up some oil). Anyhow, pour one soup ladle of the batter into the pan, let brown well, turn. The pancakes will be pretty large and pretty thin, this is normal. Make the pancakes one after the other. That is all there is to that.

Get a pot of beef broth, about six cups. Get that broth warm. Finely chop fresh parsley and chives (as with all fresh herbs, please add after removing the pot from heat, thus avoiding the aroma loss – fresh herb should never be cooked, always added afterward).

Cut the pancakes into thin strips (half an inch) and dont leave them too long – it is too dificult to eat the soup.

Serve the pancake stripes separately from the broth to avoid then getting too soaked up.

Happy Eating!

(Let me know how it turned out – you will love it – it tastes wonderful!)