Quinosotto

quinori, vegetable stock, parmesan cheese, carrots, zucchini, leek, shallots, garlic, white wine, squirt of lemon, mustard, honey, salt & pepper

friends

Two weekends ago we had friends over:

baguette with bruschetta: tomatoes, garlic, olive oil, salt & pepper

celery risotto: shallots, garlic, celery, leek, rice, red wine, vegetable stock, parmesan cheese, lemon, salt & pepper 

Paolo e Petra

Back in Munich you will find our favourite restaurant (we haven't found its match in Paris yet!): 

Trattoria da Paolo

Paolo and his wife Petra are the charming owners of this beautiful and cozy little Sardinian restaurant in Sendling and most importantly: the food is exquisite! Before we left for Paris, Franz and I had dinner there to say good-bye and they gave us a nice bottle of Sardinian red wine. The other day seemed perfect to open it. Here we go:

pasta, mushrooms cooked in red wine and butter, shallots, garlic, parmesan cheese, salt & pepper

Home-cooked meals in Normandy

We spent our last weekend in Normandy- it was truly wonderful!

Our BnB had a kitchen we were able to use so we decided to cook dinner there instead of going out to a restaurant. We found this really neat pasta at the local grocery store and we cooked it both evenings!

pasta, green beans, tomatoes, goat's cream cheese, shallots, garlic, salt & pepper

pasta, fried mushrooms, goat's cream cheese, shallots, garlic, rosemary, salt & pepper

Peter & Fridl

Our friends Peter & Fridl gave us a jar of their home-made apple sauce (including a simple but truly beautiful label). Here's what we combined their extremely delicious apple sauce with:

lamb's lettuce with a shallot-vinaigrette and home-made hash browns

<3

Belated birthday dinner

Last weekend my mum and sister came for a visit. It was wonderful! 

Here's what we had for dinner:

Apéritif: Lillet

Entrée: beets in soy sauce and a bit of olive oil and lemon juice, sesame seeds, coriander, salt & pepper

Plat: Korean wheat noodles with sautéed veggies (carrots, leak, pimento, ginger, shallots, garlic), fried tofu, soy sauce, honey, black sesame seeds, and coriander

Dessert: my sister baked my birthday cake and flew it into Paris :o) It's the 23rd time I've eaten that cake!

Snackshots!

autumnal breakfast

un dîner français 

udon

udon noodles with leek, black sesame, sesame, garlic, and soy sauce

tofu with sesame and parsley

chive dumplings

Quinori

leek, tomato, feta cheese, veggie stock, onions, garlic, grainy mustard, lemon

quinori is a mixture of: red quinoa, rice, quinoa, chick peas, sesame 

Rocket to Your Heart

You should really listen to this song before scrolling down so you can get into the mood for this post's star-ingredient!

rocket, tomatoes, parmesan cheese, olive oil, balsamic vinegar, salt & pepper

Soup is super

miso soup with silk tofu and udon noodles, chive dumplings with soy sauce

carrots, ginger, shallots, garlic, black sesame, regular sesame, crème fraîche, dukkah

Green

gnocchi, shallots, garlic, parsley, lemon zest, mozzarella, salt & pepper

pipe rigate, leak, chard, shallots and garlic, salt & pepper, deglazed with cider from Normandy!

chard and lemon risotto

Because rice is nice!

riz nature, shallots, carrots, parsley, balsamic vinegar, honey, salt & pepper

mushroom-safran-risotto

Oodles of noodles!

pipe rigate pasta, tomatoes,  l o t s  of garlic, shallots, feta cheese (melted), feta cheese (garnish)

girandole torsades pasta, shallots, garlic, pesto verde, parsley, feta cheese

farfalle pasta, carrots, ginger, grainy mustard, raspberry vinegar, salt & pepper
pretty crazy, eh?

left to right: a classic: tomatoes & mozza with olive oil, balsamic vinegar, salt & pepper; good ol' spaghetti with a tomato & mozza sauce, and garlic, and shallots...dessert: mozzarella rolled in chocolate. No, not really! We simply had too much mozzarella

Salad days

lettuce, carrots, apples, feta cheese, lemon zest, ginger, mustard, balsamic vinegar, olive oil, salt & pepper

lettuce, tomato, grainy mustard, raspberry vinegar, olive oil, salt & pepper

lettuce, carrots, apples, balsamic vinegar, olive oil, salt & pepper, and baguette, bien sûr!

lettuce, carrots, fried shallots and corn, parsley, balsamic vinegar, olive oil, salt & pepper

lettuce, tomatoes, carrots, crème fraîche, honey, mustard, lemon juice & zest, olive oil, salt & pepper

Fennel and potatoes

Fennel, orange, olive oil and garlic salad on the right; Oma's potato salad on the left (nobody ever really knew the recipe so I was just guessing. I think I was on the right track)

Basil!

Basil risotto

Basil!

The King of Salads

Franz prepared yet another leafy dream with fresh basil, carrots, tomatoes, and Parmesan cheese

Couscous

couscous with garlicy aubergine, tomatoes, and parsley

Something sweet

This post is sweet in two ways: for one, these two meals were sweet in taste and secondly, one of the ingredients was a sweet gift from my brother Ben. He spent his summer in Canada and bought me a gift which he sent all the way to Paris and which I now treasure: Canadian maple sugar! What a delicious concoction! I add a spoonful to my tea or:

marinated nectarines with vanilla ice-cream

oats, raisins, nuts, nectarines, and a spoonful of maple sugar!

Thank you, Ben, for your delicious gift!

Potatoes

We bought a bunch of potatoes the other day.

Franz made: boiled potatoes (with a nob of butter) and two different sauces: tomato (lots of garlic!) and zucchini-ginger in white wine topped with parsley.

Visitor!

My sister Claire came by for a visit (awesome!) and we got a bunch of really nice and fresh vegetables from the market a few streets down. Here's the result!

Fresh artichokes (boiled in water with pepper and lemon slices) and a salad: romaine lettuce, carrots, tomato, feta cheese, apple, shallots, ginger with a mustard, olive oil, balsamic vinegar, and honey dressing.

Inspiration

First of all I have to apologize- it has been way to quiet, I know. However, we didn't forget to take pictures of our Parisian creations!
But for now I will present you a source of inspiration. My very good friend Susan (who is a fantastic cook and has always been inspiring to me) prepared a good-bye meal for Franz and I before we left. Enjoy....

Our starter: avocado filled with "Schmand" (a kind of very thick sour cream) rouille, topped of with homemade dukka (an oriental nutty spice blend which tastes nice on almost everything! Bread, noodles, salad....). Next to it are honey-glzed shallots. Very tasty!

Our main course: "New-Age Ratatouille" as Susan called it. She said she doesn't enjoy ratatouille much when it's just a soupy mess. Instead, she fried thing eggplant and zucchini slices in advance. Baked a couple of red peppers and fried up some hash-browns. She placed them in the bottom of a pan and carefully layered everything, splashing it with a little tomato sauce every now and then. In the end she grated Parmesan cheese on top of it and baked it until the cheese was golden! Doesn't it look gooooood?

Done :o)

Ris8

Yesterday Franz was in charge of the main course and I made the salad:

Salad: cucumber slices with olive oil, balsamic vinegar, a squirt of lemon juice and an obligatory spoon of crème fraîche. And parsley.

Franz' exquisite mushroom risotto: shallots, garlic, vegetable broth, white wine, risotto rice, mushrooms, lemon, Parmesan cheese.