One of my favorite things to do is to make pasta. I like it better than watching TV or drinking tea or – well, not better than opera, but it comes close.
And right now is the perfect time to do it because the herbs are still standing high in their balcony flower boxes, yet the temperatures have cooled down enough to have “a batch of herb pasta with butter and parmesan to ward off the early autumn chill” sound really appealing.
Continue reading “From Anik’s Kitchen: Tagliatelle alle erbette”
[It’s not a red cabbage kiwi. It’s an old potato variety called Violetta. – Not Valéry, but, yes, I got a bag of Traviata potatoes (don’t you dare snicker). At the annual party of the local waste management branch to boot. It’s a long story (or not: the branch cultivates potatoes). They were on sale in hipster paper bags, and I had never eaten violet potatoes before, so at 1€/kg, I had to try]
Continue reading “From Anik’s Kitchen: Heirloom Potatoes”
It is always ice-cream season, of course. But the warm days of summer where you eat ice-cream to cool off are drawing to a close.
We are enjoying a late bout of temperatures in the high 80s these days: time to power up the ice-cream maker once more and make a batch of lemon-buttermilk. This simple recipe is a favorite of everyone in the household (both under and over five) – the buttermilk and sour cream keep it creamy and hold the acid note of the lemon nicely in check; it has a refreshing citrus tang, but is palatable for small children, too.
Continue reading “From Anik’s Kitchen: Closing Out Ice-Cream Season with Lemon-Buttermilk”
Homemade ice-cream cones! With little sugar, some spelt and whole grain flour mixed in for crunch, color and fiber.
Continue reading “From Anik’s Kitchen: In Come The Cones”
What’s better than ice-cream? — Homemade ice-cream, without additives and surplus sugar!
Continue reading “From Anik’s Kitchen: Ice-Cream Season has arrived! (Strawberry Yields)”
Something to whip up on rainy days (and on sunny ones, too): a simple (simple as in: what’s in the fridge and done in 15 minutes?) bowl of pasta with vegetables in a cream and white wine sauce, since, as has been recently pointed out to me again, the philosophy of my cooking amounts to “most things will improve with a little cream and liquor”.
… Continue reading “From Anik’s Kitchen: A Sunny Bowl Of Pasta”