tag:blogger.com,1999:blog-11193128983953749152026-01-09T16:35:06.546+01:00Food between other thingsRutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1119312898395374915.post-25306705396793048632012-04-15T18:37:00.001+02:002012-04-15T18:38:40.974+02:00

Hello and nice to see you again! Long time since the last post, but finally we are settled in our new apartment and with the kitchen working in full speed! I am really enjoying spending my sundays trying out recipes and getting used to my new oven, new space... Today was particularly productive: home made bread, granola, a cake and these juicy tartelettes for dessert. I have a fascination for

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com4tag:blogger.com,1999:blog-1119312898395374915.post-38087541505796232712012-02-27T16:26:00.000+01:002012-02-27T16:26:23.459+01:00

It´s been a while since I updated this blog. A lot of things happening in the last months, exciting things! We are in the process of moving to a new apartment, so I did not really had the time or space (how did I acumulated so much stuff in the last 2 years?? Boxes everywhere!) for cooking and taking pictures. In the new apartment we will not have the kitchen ready until the end of this month, so

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com5tag:blogger.com,1999:blog-1119312898395374915.post-2940924412596714192012-01-10T19:59:00.000+01:002012-01-10T19:59:01.008+01:00

This is not an original japanese recipe, but quite a simplified version. Very easy and fast! Soba noodles soup Ingredients (for 2 portions) 100 gr Soba noodles 1 tablespoon of oil (canola, sunflower...) 2 scallions cut in thin slices 7 mushrooms sliced (shitake is a good option) 2 cups of fresh baby spinach 4 tablespoons of Miso paste (I used the dark brown type) salt, pepper and coriander

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-58912160781209406802011-11-30T23:04:00.001+01:002011-11-30T23:05:55.833+01:00

I have developed in the last couple of years a real obsession with curry. Every once in a while I cannot resist and I buy another curry mixture to try. Maybe is just to much influence from my Indian and Pakistani colleagues. I think pumpkin goes very well with spices and why not with curry also. I did it with bulgur, but I think it will taste wonderfully with rice and maybe even with chicken

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com5tag:blogger.com,1999:blog-1119312898395374915.post-67526337670038260712011-11-01T17:56:00.000+01:002011-11-01T17:56:24.598+01:00

Dead or live, they are delicious. I used a honey marzipan, which is not actually as sweet as the normal one. As a result the cookies are not extremely sweet, and have a light honey note to it. Marzipan cookies (recipe from Rapunzel website) 200 g flour 40 g of brown sugar 100 g cold butter 100 g of marzipan 1 egg yolk Mix all the ingredients in a bowl until the dough is consistent. If it

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com2tag:blogger.com,1999:blog-1119312898395374915.post-65389484427300260112011-09-23T12:21:00.000+02:002011-09-23T12:21:12.152+02:00

Yesterday we had the best Mainz photographer, J.B. over our house for some coffee and cake, with a lot of chatting and photos on the side. Nothing better than choosing the season products like some nice apples. Apple and almond pie (adapted from the magazine "Meine Familie & Ich") For the shortcrust pastry 50 g sugar 100 g butter 150 g flour 1 egg yellow 2 tablespoons of cold water Mix

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-40858386349845482112011-08-30T21:01:00.000+02:002011-08-30T21:01:15.520+02:00

Last week I was in Croatia, as usual in this time of the year due to working reasons. Every year the nice people from the Institute Ruder Boscovic in Rovinj, try to arrange some trips for us visitors to discover a bit more of Istria. This year we were visiting a family business dedicated to truffles. The Karlić family has been dedicated to the truffles for some generations. They train

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com2tag:blogger.com,1999:blog-1119312898395374915.post-77530595829325497242011-08-13T19:09:00.000+02:002011-08-13T19:09:24.269+02:00

My birthday was on the end of July, and usually where I work, we always take a cake for the colleagues when there is this type of celebration. Happens that in my working place I have a lot of colleagues which demanded for at least 2 huge cakes. Here is one of them, a very fresh cake good for the summer (or for the lucky ones who happen to have summer where they live, because here it´s something

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-53789655652137874112011-07-02T19:34:00.000+02:002011-07-02T19:34:18.135+02:00

Since I moved to my actual apartment (meaning, since I have a decent oven), I started baking bread regularly. Usually once a week, on the weekends when i have a bit more time. I always loved bread, but since I came to Germany I think I started appreciating all the different types of grains and flours they use so much here. In Portugal I have the feeling the white and rye bread are the staples,

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com2tag:blogger.com,1999:blog-1119312898395374915.post-80404790910384087782011-04-07T19:04:00.000+02:002011-04-07T19:04:04.902+02:00

For sure everyone already ate soya sprouts at least in a chinese restaurant. Actually you can sprout virtually any seed (some might be more or less suitable for eating of course) and it´s a fast and easy way of having some sort of fresh "vegetable" at the table. Besides if you like growing things, and also if you have kids at home I think this is quite an interesting little "project". You can

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-37312201099349774872011-03-03T17:37:00.001+01:002011-03-03T17:38:18.740+01:00

There is a cake recipe that never fails, the yoghurt cake. I think, at least in Portugal, everyone knows this recipe because most likely it was the first cake you baked, being so easy only having to mix up everything and bake. The trick is to use the yoghurt container as the measuring cup for the other ingredients, so you really don´t need a lot of kitchen supplies for this, and the equation is

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com6tag:blogger.com,1999:blog-1119312898395374915.post-5504653259920603892011-02-27T15:45:00.002+01:002011-02-27T15:45:49.209+01:00

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies. I chose to make a vanilla panna cotta with layers of apple and banana puree, wish I did just by pureeing the fruits with a bit of honey and adding a bit of gelatin to be more consistent

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com2tag:blogger.com,1999:blog-1119312898395374915.post-51502469441367831072011-02-12T11:38:00.001+01:002011-02-12T11:39:44.532+01:00

Milk is a wonderful, complex thing. It is basically an emulsion of proteins, lipids (fats), vitamins and some ions like calcium. And what is an emulsion? Well in short is a stable mixture of immiscible components, lets say like the water and the fat in the milk. We all know that water and fat don´t like mixing (just pour some olive oil in water), so what´s the trick here? The fat in the milk is

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com1tag:blogger.com,1999:blog-1119312898395374915.post-53953019556259402902011-02-03T16:40:00.001+01:002011-02-03T16:41:48.095+01:00

When I was in Palermo some weeks ago, I tried this wonderful fennel and orange risotto that I didn´t rest until I tried to replicate it at home. It turned out really good, but I was not fast enough for taking pictures... so I will leave the recipe sometime later when I do it again. Anyways, there were some leftovers. Honestly risotto is the type of thing that doesn´t taste the same reheated, at

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-88814620911354912442011-02-01T00:03:00.000+01:002011-02-01T00:03:32.390+01:00

For those of you who didn´t notice, this year is the International Year of Chemistry and a lot of activities about it are taking place along the year all over the world. Besides, Mainz is the City of Science (Stadt der Wissenschaft) this year in Germany. So I guess a little celebration or contribution is in order. Along this year (let´s see if after 1 month I still remember this...) I will

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com9tag:blogger.com,1999:blog-1119312898395374915.post-9470723810372350702011-01-27T19:09:00.001+01:002011-01-27T19:12:05.954+01:00

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. Not so easy, mine came out a bit faded actually. But the taste was wonderful! The print was suposed to be just simple diagonal stripes. Inside I used a mango mousse and a coconut mousse. In the top and

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com12tag:blogger.com,1999:blog-1119312898395374915.post-7022381702262889222011-01-08T18:08:00.001+01:002011-01-08T18:09:31.935+01:00

Hope everyone had a wonderful start of 2011! My first week was somewhat stressy revolving around preparations for a trip to Palermo, Sicily, next week. Not vacations though... but hopefully I will have some spare time to visit the wonders of the city. On another note, to explore my recent love for photography, I created an account on Flickr. If any of you out there also use it feel free to add

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com5tag:blogger.com,1999:blog-1119312898395374915.post-55745286952301570202010-12-27T14:11:00.000+01:002011-02-02T18:37:13.260+01:00

Been gone for a while for Christmas vacations, hence the lack of posting. Hope everyone had a wonderful Christmas with wonderful food of course :) This month challenge in the Daring Bakers was really on the spot, since i wanted to try to make a Stollen, the typical German Christmas bread with fruit and nuts. The recipe makes for a quite big stollen, or actually more than one. In my case the

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com4tag:blogger.com,1999:blog-1119312898395374915.post-17894175750543753082010-12-11T13:49:00.000+01:002010-12-11T13:49:19.020+01:00

Nothing faster than couscous. And bringing a little bit of warmth from the orient to the cold days that we´ve been feeling here. I believe that tabbouleh is most typically made with bulgur, but I only had couscous so that´s what I used. In it´s essence I kept the spices and herbs, specially the mint. Wonderful to eat just as it is or as a side dish. And with a glass of black tea to the side,

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com4tag:blogger.com,1999:blog-1119312898395374915.post-49519774242757326782010-12-04T14:22:00.000+01:002010-12-04T14:27:52.445+01:00

The perfect start for a cold winter weekend! I think the sour cream gives this scones a very soft texture, which actually holds well until the next day. Simple and fast. Sour cream scones with cranberries  Ingredients (around 6-8 scones): 250 gr of flour 70 gr of sugar 1 tablespoon of baking soda a pinch of salt cinnamon (optional, to taste) 6 tablespoons of cold butter 150 gr of sour

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com2tag:blogger.com,1999:blog-1119312898395374915.post-8749686883735595552010-11-27T16:47:00.000+01:002010-12-04T14:27:32.242+01:00

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.  My first participation in the Daring Bakers challenges. I followed the first version for the pasta

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com3tag:blogger.com,1999:blog-1119312898395374915.post-49952475263706908272010-11-13T11:06:00.000+01:002011-02-02T18:38:06.616+01:00

I managed to find for sale in some shops here in Germany, these wonderful portuguese goat cheeses that I love. They are quite firm, and very salty, so it´s a once in a while treat. Then I remembered that my father used to preserve these type of cheeses in oil, so you can keep them at hand whenever you want a nice appetizer. I suppose you could do these with other types of cheeses and adding the

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com7tag:blogger.com,1999:blog-1119312898395374915.post-86808663238268469312010-10-31T16:47:00.001+01:002011-02-02T18:39:11.101+01:00

Oeuf en cocotte is a very french way of making eggs, usually served in a small ramequin or the more fashionable "Cocottes". This are small ceramic ramequin with a lid, a sort of miniature, one portion pan. They are specially nice for slow cooking food, like stews, soups or even soufflés. Anyways, i was alone for lunch and in the mood for something simple and fast. And this is perfect as well as

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com4tag:blogger.com,1999:blog-1119312898395374915.post-78906470366443167542010-10-23T20:25:00.000+02:002010-12-04T14:26:46.880+01:00

Honestly I never tried macarons before. But I´ve seen so many beautiful pictures of these little french cookies all over the internet that I felt tempted to try. This ones were my first try. I followed a basic recipe of Tartelette. You should go there, she has amazing recipes and beautiful pictures. And of course her macarons always look so perfect, that I thought if I had to follow a recipe then

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com0tag:blogger.com,1999:blog-1119312898395374915.post-76468342114582791692010-10-19T18:02:00.000+02:002011-02-03T16:42:32.835+01:00

Or how to use left overs of roasted chicken. A delicious one by the way, but a bit to much for both of us. Since I don´t like to waste food, I arranged something with some vegetables lying around in the kitchen. Other variations might result delicious as well! Chicken and vegetable soup Ingredients: Left overs of one roasted chicken (carcass included) 1 large onion 3 garlic cloves 2

Rutehttp://www.blogger.com/profile/00023102480162137636noreply@blogger.com7