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Okra is such a versatile and not always easy to match vegetable, especially for people like me, who didn't grow up with. As many other food-related products, I've discovered okra relatively late, but through trials and errors , I've discovered my own dish combinations.  But I haven't try anything new for a long time, maybe for too long. It is not always easy to find the fresh product - and I am not a supporter of frozen veggies anyway - and most of the shops selling it are located quite far away from me. Sometimes, I was simply not in the good mood for paying the full attention requested by preparing a recipe with an ingredient so unfamiliar to my usual eating habits.  The wonder happened yesterday and I was not only happy to taste okra again, but also to scribble fast the main directions of a new recipe.  You can use this as a side dish - a good company to a meaty meal - or if you want more consistency, to add some shredded yellow cheese to make it into an autonomous m...

Yesterday I've mentioned an useful book with ideas and explanations about healthy foods for children. Today, I couldn't wait to prepare one of the few recipes shared in the book, although, as usual, with a personal touch and by using my favorite ingredients: cauliflower cheesy nugets. Ingredients 1 medium-size cauliflower, shredded TIP: It goes very easy and fast to shred floret by floret.  1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic power - I would have preferred the fresh garlic, but the recipe indicated otherwise therefore I tried to keep it in line with it. 3 medium-size eggs, beaten 150 gr. yellow cheese shredded. The original recipe indicated Parmesan and it was definitely a much better and finer version 300 gr. matzo flour The original recipe indicated crumbs and regula flour but I love the hard texture of the matzo flour much better.  1/2 cup oil or more for frying Directions Warm the oil in the pan at 250C least 10 minutes before starting the cook...

I am so bad with soups. I hardly have any favourite myself and I haven't cooked too many in my life. Time for a challenge! My plan is to make the next days and weeks, until mid-December, the latest, the days of soup, putting my imagination and modest cooking skills at work, while preparing at least once the week a nourishing soup for me and my lovely little family. The first installment in the series, a nourishing pumpkin cream soup as you never ever tasted before (be aware, there are many spices involved - as usual). Ingredients - 1 medium sized pumpkin, without seeds, sliced into quarters - 50 gr. unsalted cashews, turned into powder in the food processor - 1 tablespoon salt - 1/2 tableespoon Aleppo Pepper from Spice Kitchen UK , part of their Brand Ambassador Program - 1 teaspoon grated ginger - 1 teasopoon turmeric - 2 tablespoon olive oil Directions In one lukewarm liter of salty water at 250C, add the pumpkin and let it boil until very soft. When ready, add it to the food pro...

Who doesn't fancy a good fat sandwich, as a post-training treat? Especially if you are longing for the an afternoon healthy yet consistent snack, finding the right combination of ingredients is a challenge I will always answer positively. Especially when it involves combining relatively unusual ingredients, such as fruits with cheese. What do you think, are you in? I was inspired by the very talented Chanie from Busy in Brooklyn to dare to use the very complex persimmon fruit not only as part of a fruit salad, but also in a savory recipe. It was a right decision to do so. Ingredients - 1 fresh hamburger bun, halved - 250 gr. Mozzarella cheese, sliced - 2 tablespoons of fresh cheese or 2 tablespoon of goat cheese spread - 1/2 avocado, sliced - 1/2 persimmon fruit, sliced - 1/2 teaspoon of za'atar Directions Spread the goat cheese/fresh cheese on the bun. Add a slice of Mozarella, a slice of persimmon, another slice of Mozzarella, the za'atar, the avocado and the other half ...

I love to cook with mushrooms, from the usual white/brown sortiment available on the market to the chaterelles/Pfifferlinge. As a child, I used to go often foraging and even became for a while accustomed with the edible wild types available in the old country. Nowadays, I can find a wild variety of mushrooms availble in the German supermarkets and my curiosity to try something new every autumn wins over my reluctance that I might reignite old allergies. Until it happens - hopefully never again -, I would keep experimenting and every time I am more than happier with the results. For the opening of this autumn season, I played a bit with the oyster/Austern mushrooms mix, foraged from Poland and sold in a 200 gr. plastic box at the Edeka superstore. The mild pastel colours of yellow and pink are delicious and they look like wild and bizarre creatures of the nature. Preferably, you have to prepare them at least 24 hours upon purchase, even if you keep them in the fridge, as they are delica...

Eggplant is one of those vegetables which are prepared in my house every couple of months but no more than once the year. It is my way to say that, in fact, I don't like eggplant as much and if not for some books which make everything simple and tasty , I would not want to deal with it at all. In fact, not long ago, there were years since I was tasting any bit of eggplant. Trying new recipes and putting my tastebuds on trial is an interesting experience anyway, therefore after a couple of weeks of thinking I decided to finally use that eggplant languishing in my fridge. For one hour, I tried to combine one moderately sized eggplant with different tastes and ingredients. The results were satisfactory, but it was more burned smell than necessary. Not sure if I would try anything soon - maybe, finally some Babaganoush  one day - as for now, I am just gathering various experiences about this mysterious and not always easy going vegetable. Here is my short cooking story: I started by w...

Good late morning everyone! Fancy something special for your brunch today? I made today my first bruschetta and very happy about it! If you want to have and eat it too, here is the easiest tastiest recipe around the world wide web: Ingredients 2 slices of black bread 3 medium sized tomatoes 3 garlic cloves finelly minced - if you are supposed to have a lot of busy meetings for the rest of the day, you might skip this. I never do it, anyway 1 bunch of fresh parsley 2 tablespoons dried tarragon 2 tablespoons olive oil A pinch of sea salt, on taste Directions Grate two tomatoes. Add and mix well the ingredients. Spread the juice on top. Slice the tomato and add to the bread. To be eaten with some slices of fresh Fetta cheese. Goat cheese goes perfectly well too. Or some fried eggs. It is important to take it easy, enjoy the taste and think about the good things coming your way. Preparation time : 15 minutes Serves : 2 Bon Appétit!

I love sometimes to offer myself the treat of a fully chocolate truffle, but I never dared to prepare my own batch. Maybe because the ones I can purchase from the store looks so perfectly round in their golden box that I could only dream about producing something at least half as awesome. But I believe in the changing power of books that through words therefore, after reading the Rosewasser&Granatapfel by Suzanne Zeidy I decided that after all, it might not be so difficult to create my own recipe. I was so happy with the results that I dared to bring my truffles as my foodie contribution to a party. Ingredients 200 gr. Halwa from Koska - it is a Turkish company which do have a lot of kosher certified products 7 tablespoons Tehina spread - I bought mine from the BIO Company store Directions Mix and knead well the tehina with the halwa, including by hand, until it looks like a dough. It can be done in the mixer as well, probably but I haven't tried it myself. By repeatedly kneadi...

I love my coffee with cardamom and I rarely can breath more than one hour in the house without being sure I have in my pantry za'atar, cinnamon, pepper, vanilla and the list is longer the more I think about my favorite spices. But I rarely dare to mix my spices for creating unique recipes as I am still very unsure about the right taste match.  However, I am becoming bolder and bolder, therefore new ideas and recipes are created spontaneously. When it comes to preparing fast a delicious dessert, muffins is the first choice. So, why not doing some spices mix-up for the change. The following recipe suits best the long winter afternoons, with its spicey texture and natural sweetness, accompanied by a chai latte or an aromated tea. It is very easy to make, affordable in terms of ingredients and delicious too. Ingredients 200 gr. white flour 8 g. baking powder 1 teaspoon salt 150 gr. brown sugar 1 tablespoon cardamom 2 tablespoon fresh grated ginger 100 ml. cooking oil 150 ml. cold orang...

Long time no cakes. Or better said, not good enough and photo-suited cakes, as I did have my own portion of (big) baking fail in the last two months. Apparently, my big mistke was to have used Aluminium foil pan, which involves a very crusty upper part and an unpleasant raw bottom. When you offer yourself to bring your friends their favorite honey cake, such an episode is really annoying, but what are friends for if not for forgetting your baking fails (too). Today, I was bold enough to start a new baking adventure.  For a couple of weeks I've read about a famous chocolate olive oil cake by Nigella Lawson, and kept thinking over and over again. Even had once a wake dream about preparing my own hot cocoa with a dash of olive oil but was lazy and not adventurous enough to try. Today, I went even further and made up completely an olive oil non-chocolate cake. Because this is how usually I work in the kitchen: I am either too shy to boil an egg or bold enough to dare and succeed making...

I haven't been a big wraps fan, with all my experiences being the results of some fast food vegetarian attempts to calm down my hunger in a very fast and easy way. I never tried it at home, but I started to consider this lack of experience later and as usual, it leads me to the decision to try to experience with my own wraps recipes too.  My experiment started the last week, while trying to understand various textures of wraps and ingredients that can go in. As for now, I only tried the vegetarian options, but I consider also expanding a bit my experience with some meaty versions as well. Which means that it will continue. My first try was with some vegan tortillas, but the best satisfaction was by using basic corn wraps purchased from my Edeka store. The first ones were too stuck together which means that when I wanted to take the layers one by one I ended up with pieces from the other glued on the sheet. The taste was not so great either, therefore I will avoid those products. Th...