“It is not good for all our wishes to be filled; through sickness we recognize the value of health; through evil, the value of good; through hunger, the value of food; through exertion, the value of rest.”
Dorothy Canfield Fisher
I thought something was missing since days and today the cravenness was
simply so great that I made it again : ) Yes it’s none other than my Favorite
This time I made a very healthy and simple quick dish with the freshly
bought organic Mushrooms. I made the creamy creamy cream sauce the most
favorite here in Germany called the “Rahmsoße”
I must admit I used to buy the readymade sauce packets till I discovered
what stuff they add in those packs :( Of course we learn by the passing time
and one is more and more aware and conscious of what one eats and buys. I have
changed my cooking style a lot and have established a healthy way of cooking,
of course not 100% but at least 80%. I make this tasty sauce since a long time now;
it goes so well with all roasts, fries and pasta of course.
A meal ready in less than 30 minutes!
I prepared the penne as we always do, boil, drain and steam.
Cut the fresh soft mushrooms in thin slices, always wash them shortly
before you have to cut and cook, or else they tank lots of water and become
soggy and tasteless.
Just fry them in 1 tbs of butter on a medium heat, add no salt as the
butter is salty.
Fry just half way, we don’t need to cook them, they taste delicious that
way. Garnish with fresh basil leaves, the Aroma is unbeatable!
Now you can make the Cream Sauce for it and this is how I make it:
1 ½ tsp butter
80 ml double cream
50 ml milk
200 ml Vegetable stock
1 tsp tomato paste
3 -3 tsp flour
50 ml cold water
*mix the flour slowly in the cold water so there are no lumps
*mix the rest ingredients before hand
*Now heat the butter
*squeeze the tomato paste onto it and stir fast, don’t let it burn
* pour the Vegetable stock mix immediately on it before the paste turns
*stir and mix so all mixes and then pour the flour mix slowly and keep
*cook on a medium heat and keep stirring as it will get thicker slowly
*takes around 5 minutes, it’s ready as the consistency is creamy
For the Vegetable stock you can make a pot once and freeze in small air-tight boxes or ice cube trays
Just cutcubes of vegetables like:
1 big pod ofCelery
small bunch of Leek
1 bunch of fresh parsley
1 big Onion
3-4 pods of Garlic pods
300 gr Mushrooms
1 fresh bunch of Spring onion
Fresh Thyme and Rosemary leaves
First of all stir all the vegetables in 3 tbs butter slightly
Add around 3 glasses of water and let it cook at least an hour, You will
see some foam building around so keep removing with askimmer
Season with salt and black pepper accordingly
Let it cool down completely then either store in fridge if you need it
in the next 2 days or then best is to freeze cubes. This is what I usually do,
just fill it in the ice cubes bags and you have it ready to use any time.
I also use the Organic mixed Vegetable stock powder which is without any
taste enhancers’ or any extra preservatives’, it is a mix of pure dry organic
Vegetables. If any one living in Germany wants to buy, then best is from
May be many don’t find it fancy but believe me it is a light yet very delicious
and filling meal. Of course if you have a Basil pot near you, that increases the charm of this Pasta dish:)
One cannot stop eating the Penne, this is what we did, Penne-dip in
sauce-in mouth : )
Butter Cake is a Classic Saxon specialty with lots of Butter and Sugar and
quite a long time it was known as a festive
Cake in North Germany made on special occasions
like Birthdays and Weddings. With the passing time it is a must on any
afternoon tea table and is a very favorite one of us all here in Germany.
my Families most favorite cakes which I bake very often.
original Butter Cake (Der Norddeutsche Butterkuchen)
is made with fresh yeast and tastes and smells totally divine when fresh
out of the oven.
this easy one using baking powder, it is equally delicious baked very fast and
the best thing is that you can start making
it as you hear the door bell of your invited guests : ) It is ready in no time
with a great great taste and aroma and is finished even more fast than you can bake
it : )
This is usually made in the backing tray, as it should be baked flat not
like a loaf form.
If you are weight conscious
then sorry it’s not for you, you can just watch one eating : )
So this is what you need for the cake:
I use a measuring cup for these ingredients
1 cup Sugar (makes 115 gr)
3 cups Plain flour (each cup is 115 gr)
1 pk double cream/whipping cream (200ml)
4 tsp Baking powder (level)
For the top you need:
100gr Butter (soft not melted!! )
1 cup Sugar (115 gr)
2-3 tbs Milk
250gr Almond flakes
3 tbs Vanilla sugar
*Whisk eggs in a broad bowl till fluffy and creamy.
*Add the double cream and sugar and mix it with a wooden spoon.
*Fold in the flour slowly, keep mixing it to avoid lumps.
*Whisk the batter for 3 minutes.
*In the end add in the baking powder and just mix it on a low speed.
*Pour it out on the oven backing tray,(light greased) bake it in the
pre- heated oven 170°C for about 10 minutes.
*In the mean time, add the sugar and milk to the butter and mix it into
a creamy soft form.
*As soon as the cake seems fluffy and a bit light brown insert a tooth
pick to check and take it out.
*Spread the butter cream with a flat spoon, very gently and with soft
hands all over the cake top. Be careful the surface will be warm and can have
cracks if you dump the butter harshly
*Sprinkle the almond flakes evenly on the top, sprinkle the vanilla
sugar on them, and bake it for another 10-15 minutes.
*As the almonds and sugar turn light golden brown it is done.
*You will see a nice crispy
golden brown top, its ready to serve, and if you eat it warm it tastes
This cake stays crunchy if you keep it in the cake container, or just in
the the baking tray and cover with the Alu Foil, as in an air-tight box the
almonds will become soft and sticky.
I have made the original one with the fresh yeast too, that is a classy
cake as well, I will upload it in the next days, so keep checking : )
Bake and Enjoy the Scrumptious taste! Please don't be irritated at the changing Colors of Black and Grey after each para, this is how the site is accepting my text at the Moment :( Some built-in Problem i Think :)
Spell it any way it remains the ultra delicious divine crispy creamy
juicy Dessert : )
The interesting thing is that this dessert belongs to Morocco, Arabia,
Turkey, Greek and Asia.
Whomever you ask they say “It’s ours” :D
Well at the moment it’s mines as I have a tray full lying in front of me
Last week as I was on a window shopping tour with my friend Susanne, we
bought these for our tea way back home. My friend is simply in love with this
dessert, as she mentioned having a Family gathering this week, I thought to
surprise her with this.
Kunafeh is made with the shredded Phyllo/Filo dough pastry, I bought the
pastry from my Turkish shop, it can be made at home but not at my home :)
It is very similar to the Vermicelli we usually buy for our sweet Sheer
but the dough is different and won’t stay crispy when poured with the sugar
I have made a step by step collage to show how and what I did.
It is a time consuming fun, the fine pastry threads will spread all over
so keep your broom handy. If you buy the pastry packet it needs to be pulled
apart,each thread each bit.
I started doing it but then gave up and used a big knife and scissors to
cut and then processed it in the machine to make it finer.
(Click on the Picture for a larger Image)
So here’s the step by step:
1. Open the 500g pack and open the threads of the shredded dough in a
broad tray, use a knife if you find is easier like me
2. The dough must be in really small pieces
3. Drizzle the 100g melted butter all over and mix well
4. The fluffy dough will decrease in volume as it absorbs the butter
Divide the dough in two halves
5. Sprinkle ½ tsp orange color on half of the dough threads
6. Mix the color well, as the beauty of this dessert is this shiny
7. Process the second half of the dough till it is fine and broken
8. See the difference, the white one is fine and the orange one is as
9. Now press the white fine dough on a baking sheet, press with palms so
the dough sets well
The fine dough should sit firm on the bottom as we have to do the
filling on it
There are many ways of making it, many just fill in the cream, the most
popular is the one with cheese, and some fill in semolina with cheese to give
it a heavy filling.
I made it the way it is most common, with cheese and I used some cheese
spread Philadelphia too.
(Click on the Picture for a larger Image)
So here we go the second part step by step.
1. Crumble 400g Mozzarella, and mix 200g of Philadelphia with drops of
2. Drop the cream cheese all over the dough carefully and spread with a
3. Now sprinkle the crumbled cheese all over and cover up all the space
4. Sprinkle coarse crushed 150 g Almonds over the cheese
5. Now cover the whole with the rest second half pastry dough and don’t
press it too firm, this part should stay fluffy
6. I sprinkled some more Almonds on the top
7. Sprinkle 50 g crushed Pistachios’ and bake in a preheated oven on
180°C around 20 minutes till the top seems nice crispy brown
Now I forgot to take a picture of the last step and that was pouring the
sugar syrup :(
But that’s easy, I had made the syrup first of all as this should be
**So take 2 cups of sugar and 1 ½ cup water, juice of 1 lemon and 2-3 tbs
Boil this till it gets a bit thicker, set it aside to cool**
8. Now as you take out the tray, pour this syrup slowly from right to
left and vise versa
Just do it slowly so you don’t miss any corner but be careful if you
feel the pieces seem wet then stop, as then it may become soggy
And now some of my favorite shots, I am so in love with these crispy
fine threads *:*
Your Tasty Kunafeh is ready, give it a time of 2 hours at least till the
pieces absorb the syrup then you can cut it and have it with a cup of hot tea
like I did :D
Hmmm you will wonder what is this and what language is it...... isn’t it ?
Okay it is Turkish language and these are very famous and specific Turkish
patties, served as an appetizer or even as a main meal with the Turkish Bread
You know I love to know and then write the long stories behind the
different dishes, where the names comes and why, but this time I decided that
it is better you Google out the
translation of these and read the back ground : )
Whoever named them must have had a good mind to do that :D
This I can tell you that they are really SUPER TASTY and really worth trying
them at least once or twice or may be thrice, I will surely make them again and
again as my Family loved it and we gobbled all the lot I had made :)
How I came to make them… I had heard its name many times and seen them
behind the glass case in the Turkish restaurants. I thought they were simple
patties as we usually make at home with potato or Veg and on asking “what is this?”
I got the name “They are Kadin Budu”
So of course I surfed the very day to check what ingredients they have
in it (never came to make them since long) and after checking many sites I
planned to make them today.
I have taken the recipe from a Turkish site but have taken my own
measurements so I will write down what exactly I used for these here.I made 17
patties out of this mixture.
For the Patties
350 g Mince (half half Beef/lamb)
1 big onion (tiny cubes)
4 cloves of garlic (fine chopped)
1 cup boiled white rice from yesterday
½ bunch of parsley (Chopped)
½ cup grated cheese
1 tsp salt
½ tsp cumin powder
½ tsp black pepper from the mill
½ tsp thyme
¼ tsp cinnamon powder
½ tsp red chili flakes (optional)
(I made my rusks crumbs)
*Egg for coating
*Flour to mix with the crumbs
*Oil for frying
-divide the mince in 2 halves
-cut fine cubes of the onion and chop the garlic or cut in very tiny
-heat some oil in the pot, fry the garlic for few seconds, and then add
-fry them till light pinkish in color don’t over fry till brown!
-now add the half mince and turn and twist and fry till all opens up
-while stirring add the spices to it and keep mixing on a medium heat so
the mince does not turn hard
-we don’t cook it till full, just take away when the mince looks good
-now add the chopped parsley in it and mix gently, then turn over all in
a big bowl
-prepare the white rice, or if you have a left over, wonderful; use that!
-just warm the rice and mix and press it 2-3 times so the grains get soft, turn this
over on the fried mince
-now add the rest half raw mince to the fried one with rice
-sprinkle some cinnamon on it, if you want some more red chili flakes,
you can add it now
-now knead this mixture with your hands very well so all three things
get good mixed up.
-in the end mix in the grated cheese.
This is how the mixture will look like when all is added.
It looks grainy : )
Keep it in the fridge for at least half an hour so it is easy to form
patties when it sets.
Now grease your palm very slightly and form chubby lengthwise patties,
make all of them before you toss and dip so your hands stay clean.
-now mix the flour in the crumbs in one bowl ( I crushed my rusks to
make the crumbs as I find the bread crumbs too thick and they absorb too much
oil or butter)
-beat 2 eggs in another bowl
-heat the oil in the frying pan
-now toss in crumbs, dip in egg and fry on a medium heat so you get an
even color and also the raw mince needs time to cook!
-you will see how they fry into really fluffy and chubby patties :)
Serve with Salad and bread, I made chapatti and we had it with my home
made tamarind chutney (imli ki chutney) and the Chili garlic sauce.
The taste is so delicious, they are soft yet you feel each grain in
mouth, they are crispy, they are incredible!!
The tip is:
First toss in crumbs then in egg, this way we avoid the extra absorbing
oil in the crumbs!