I love to spend free days in Italy. It’s so close, there is mostly warm and sunny weather and the food…! The Italians really now how good food is made. So I love to make pasta and other Italian dishes at home – it always feels a little bit like holidays. And if time permits, i make the pasta by myself. For my zucchini pasta, I just put some zucchini noodles (also called zoodles) to the homemade spelt pasta and top it with some smooth parsley and grated parmesan or even better grated pecorino cheese. If you also like to go with homemade pasta, head over to the „Authentic Italian Pasta“ post to learn how it’s made. INGREDIENTS: pasta, spiralized yellow zucchini noodles, smooth parsley, parmesan or pecorino cheese, olive oil, sea salt
I’m a huge pasta fan! If the time permits I make pasta by myself. I made it with one of this old school small pasta machines where you put the dough through until it is perfectly thin. then put on the cutting unit to get some nice pasta out of the thin dough. It was quiet fun. But then I learn the real authentic Italian way to make pasta. It’s actually quit hard work, but it’s worth it! And after the hard work you enjoy the pasta even more 🙂 Put flour, semolina on the table, make a hole in the center to put the eggs and some olive oil in it. Now start to mix and knead until you have a nice dough. Go on with kneading for about 8 to 10 minutes until the dough is quit elastic. Wrap the dough tight in foil and put in the fridge for half an hour. The Italians all have a wooden pasta board and a pasta rolling pin to get a perfect result. Because the wood …
Slow food is nowadays a very important topic. You can buy at any season almost everything and with globalization there is also a lot of international food available. It’s not in general a bad thing, but it’s important you think about what you buy at what season of the year. So we got together and made a special slow food blog parade with a six course meal. Each one posts a course and at the end of the week you have the whole menu spread on six different blogs. Nice, isn’t it? After the delicious aperitif on http://www.babyrockmyday.de the fascinating Blog from Rebecca It’s now my turn with the first course: a super healthy and super delicious raw red beet radish soup. It’s very easy and simple made. Did you know that the radish tops are eatable? Yes, they are. And they are super healthy. So I always use all of the radish or other vegetables tops. Finely copped you can use them like herbs e.g. for salads or dressings or use them for your green smoothie. …
I love vietnamese food like the famous soups „phò“ or the popular summer rolls. What I especially love about summer rolls is how easy they are made and almost all ingredients are possible. You can be so creative! Fill them with whatever you have at home and enjoy totally new flavor compositions. INGREDIENTS Summer Rolls: rice paper wrappers, lettuce, cucumber, beef marinaded with tamari sauce, cilantro, thai basil, mint leaves, carrots, peas, strawberries, limes, ginger pickles, cabbage, tamari sauce, crushed peanuts, radish Dipping Sauce: fresh lime juice, fish sauce, fresh red thai chiles, sugar, garlic
The oriental delicacy hummus has a special place in my heart. It reminds me of my holidays in Israel, Saudi Arabia, Turkey, Vienna and some more. A lot of good time and beautiful memories. And because it’s so easy and quick to prepare, hummus can’t be missing in my meal plan. And there are so many different kinds of hummus in all different colors. It looks so good on the table if you serve different ones. My four Favorites: (1) Beet Root Hummus (2) Cilantro Hummus (3) Peas Hummus (4) Eggplant Hummus INGREDIENTS: (1) Beet Root Hummus: Chickpeas cooked, beetroot baked, water, sea salt, cumin, garlic, tahina, lemon juice (2) Cilantro Hummus: Chickpeas cooked, cilantro, water, sea salt, cumin, garlic, tahina, lemon juice (3) Peas Hummus: Chickpeas cooked, peas defrosted, peppermint, water, sea salt, cumin, garlic, tahina, lemon juice (4) Eggplant Hummus: Chickpeas cooked, eggplant baked, water, sea salt, cumin, garlic, tahina, lemon juice
Zucchini blossoms are not just beautiful they are super savory and there are multiple ways to prepare them. This time I went for a simple one: in the oven with a little bit of olive oil and sea salt. But for a rich and healthy salad you need more than just zucchini blossoms. I love to combine some warm veggies withe raw one. So beside the zucchini blossoms I baked as well the beetroot and the radishes and putted a poached egg on top of the salad. INGREDIENTS: Avocado, zucchini blossoms baked with olive oil and sea salt, beetroot backed, radish backed, poached egg, radish sprouts, raw kale, lollo salad, spring onion, lemon olive oil, cider vinegar, sea salt.
There is nothing better than a deliciouse and healthy lunch bowl ready in just a few minutes. Ingredients: Beluga lentil, raw flower sprout, steamed string beans, raspberrys, pinch of sea salt, avocado oil and littele bit of lemon juice.