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Freitag, 22. Februar 2019

Tiger King Prawn, Masala Cream and Chardonnay Sauce con Tagliatelle

Hello everyone!

The last two weeks have been very exhausting.

Not only a lot to do at work, but also the survey of my master thesis went online yesterday.
Keep your fingers crossed for me!

Yesterday night, after everything had been organized and set, I finally took some time off to cook :-) Inspired by a friend who invited me to Butter Prawns (unfortunately I'm on vacation) and the urge to eat Italian, I ended up with another crazy combination :o

Tagliatelle with a Sauce of Tiger King Prawn, Masala Cream, Chardonnay, Rucola and Cherry Tomatoes

Sounds weird? It is!

But also incredibly tasty and quickly prepared.
Hope you enjoy it too!

Tiger King Prawn, Masala Cream and Chardonnay Sauce con Tagliatelle

Ingredients for 2:
1 Package (180g or more ;-) ) Tiger King Prawns in the shell (of course, you can also take peeled ones, but in my mind, the ones in the shell are much more tasty and also the texture remains nice and soft after frying, while peeled ones often end up very chewy.
200ml Single Cream
100-150ml Chardonnay 
1-2 tsp. Vegetable Stock Powder
2-3 tsp. Prawn Masala Spice (or Fish Masala)
500g Green Tagliatelle
2 Hands of fresh Rucola
1 Hand of fresh Cherry Tomatoes
1 tsp. locust bean flour
some oil for frying or butter 
some salt for the pasta
if you like:
some freshly ground pepper
some chili powder
some freshly grated cheese

First begin preparing the pasta, as the sauce won't take too long.

For the sauce heat some oil in a large frying pan.
Add the prawns and fry for about 5 minutes or until they are pink and cooked trough.
Then add the wine, cream and locust bean flour. Mix well and let cook for a moment.
Half the cherry tomatoes and add to the sauce. Season with Masala spices, vegetable stock, chili and pepper. Then take away from the heat and add the Rucola.

Arrange the Pasta and Sauce on two large plates and garnish with grated cheese, if you like.

That's it! Easy :-)

Mittwoch, 30. Januar 2019

Green Herb Curry with Fried Oyster Mushrooms and Tofu (Vegan)

Hi guys! :-)

I am sooooooo so sorry, my last post has been more than a month ago. o.O
So I hope you all head a good start in 2019!

My year started very busy with returning to Hamburg, getting back to work again, trying to keep up with everything and meeting all those people I missed so much while being in Edinburgh again. Besides that I started thinking and actually working on my masterthesis. So I am more than busy and got tasks for 48 hours per day.

Today I took some time off, only met a good friend for lunch, did some foodsharing and that was it. I also found some time to go to my favourite asian supermarket again and here we good, got some inspiration for a new recipe. Made with oyster mushrooms, herbs and other veggies I foodsaved today and added some fresh green pepper and coconut milk.

I hope you will enjoy it too!

Green Herb Curry with Oyster Mushrooms and Fried Tofu (Vegan)


Ingredients for 2:
300g oyster mushrooms
150g fried tofu
2-3 stalks fresh green pepper
1 piece fresh ginger (walnut sized)
2-3 gloves fresh garlic
1-2 fresh chilis
1 stalk leek
4 purple carrots
100g fresh spinach
1/2 head of celery 
1 can coconut milk (400ml)
1 bundle fresh cilantro
1 bundle fresh basil
1 stalk fresh mint
some lemongrass powder
some vegetable stock
some soy sauce
some lime juice
some sugar 
some frying oil

some cooked rice, quinoa, etc. on the side if you like
some wakame salad on the side if you like too

Peel the ginger and garlic and chop finely. Cut the chilis into small rings.
Wash and drain the leek and carrots and cut into small rings / slices. 
Peel the celery and cut into small cubes.
Now heat some frying oil in a wok and add ginger, garlic, chili and the fresh green pepper stalks.
Roast for a minute, then add the carrots, leek and celery. Roast until about 2-3 minutes.
Then add the spinach and half of the coconut milk. Let it simmer over medium heat.

In the meanwhile, wash and drain the fresh herbs (cilantro, basil and mint). Add to a mixer (like a vitamix) together with the coconut milk, a pinch of vegetable stock, soy sauce, lime juice, sugar and lemongrass powder and mix until smooth. Set aside.

Now clean the mushrooms and take a large frying pan. Heat some oil and then add the fried tofu and mushrooms. Fry until golden and crispy.

When the vegetables in the curry are well-done, should take about 10 minutes, add the coconut herb sauce and stir. Taste the curry and season with some more stock, sugar and soy sauce.
Add some fish sauce, if you like though.

Then serve the curry and place the fried mushrooms and tofu on top.

Enjoy :-)

Sonntag, 23. Dezember 2018

Rezept vom 23.12.2018: Gefüllte Muschelnudeln mit Rotkohl auf Rahm Pilzen (Vegan)

Nun bin ich also wieder zurück in good old German *.*
Und ich kann mich nicht beklagen, ich freue mich sooooooo sehr!
Gestern war ich bereits wieder auf dem Wochenmarkt retten und wurde reich mit leckeren Zutaten, wie frischem Rotkohl und jeder Menge Pilzen belohnt :-)

Juhuuuu, meine Kochinspiration is back!!

Gefüllte Muschelnudeln mit Rotkohl auf Rahm Pilzen (Vegan)

Zutaten für 2 Personen:
1/2 Kopf frischer Rotkohl
1 Apfel oder 1 Birne, geschält & gewürfelt
oder besonders lecker 125g Blaubeeren!
2 EL Öl
125ml Apfelessig
1 große Zwiebel, geschält & fein gewürfelt
75ml Wasser
1 TL weihnachtliches Gewürz, z.B. Lebkuchen oder Zimt
125g Zucker
1-2 Tl Gemüsebrühe 
Rahm Pilze
400g gemischte Pilze (z.B. Champignons und Kräuterseitlinge)
1 Zwiebel
n.B. 1-2 Zehen Knoblauch
100g Cashewkerne (oder 250ml Sahne, wenn nicht vegan)
100ml trockener Weißwein 
1 Tl Gemüsebrühe
1 EL frischer Thymian gezupft
n.B. Chili
etwas Pfeffer & Salz
etwas neutrales Öl zum Braten
20 große Muschelnudeln (Conchiglie)
etwas veganer Parmesan zum Überbacken
Den Rotkohl waschen, den Strunk entfernen und in feine Streifen zerhacke.
Die Zwiebeln schälen, fein hacken und dann das Öl in einem großen Topf erhitzen.
Darin Zwiebeln und Rotkohl kurz anbraten.
Anschließend mt Essig und Wasser ablöschen.
Die übrigen Zutaten unterrühren und ca. 45-60 Minuten gar köcheln lassen auf niedriger Flamme.
Anschließend nochmal mit Zucker, Brühe, Essig & Gewürz abschmecken. 
In der Zwischenzeit die Nudeln nach Packungsanweisung al dente garen, abgießen und etwas abkühlen lassen.
 Rahm Pilze
Die Cashewkerne mit 100ml kochendem Wasser überbrühen und
ca. eine halbe Stunde ziehen lassen, dann mit dem Wasser fein pürieren.
In der Zwischenzeit die Pilze putzen (z.B. abbürsten, nicht mit
Wasser abspülen!) und die Zwiebel (und ggf. den Knoblauch)
 schälen und in feine Würfel schneiden.
EIne Pfanne bei starker Hitze erhitzen.
Ist die Pfanne heiß, 2-3 gute El Öl hineingeben und
sofort danach die Pilze. Die Pilze kurz scharf anbraten. Dann die Hitze etwas reduzieren und
die Zwiebel- (und Knoblauch)würfel hinzugeben.
Sobald die Zwiebelwürfel beginnen sich zu bräunen, die Pilze
mit dem Weißwein ablöschen und die Cashewsahne und 1 Tl Gemüsebrühe
zugeben. Ggf. noch etwas mehr Wein oder Wasser hinzufügen, sollte
die Sauce zu dick sein. Die Sauce nur kurz heiß werden lassen,
dann kann sie bereits mit Pfeffer, Salz, Chili und Thymian
abgeschmeckt werden.
Die Pilze nun in eine flache Aufflaufform geben. 
Dann die Muschelnudeln mit der offenen Seite nach oben darauf arrangieren.
Jede Muschelnudeln mit ca. 1/2-1 EL Rotkohl füllen.
Anschließend etwas Parmesan darauf streuen und im Backofen Grill bei 200°C noch für einige Minuten überbacken, bis der Käse beginnt sich zu bräunen.
Lasst euch dieses winterliche Gericht schmecken :-)

Donnerstag, 8. November 2018

Lobster Tagliatelle

Today I tried cooking something totally new to me.

I might have eaten lobster two or three times for special occasions, the last one I remember was Silvester 2016 a lobster soup, but I never tried preparing a lobster dish myself, because I feel not able to throw a living animal into cooking water and I also always felt lobster is an ingredient, which is way to exspensive for me.

So I was quite surprised, when I found cooked whole lobsters frozen at Lidl for about six pound. Since I found that, I was always thinking of making a lobster dish. However, I didn't know how to.

So I started googling and found that video https://www.youtube.com/watch?v=ijlY1mSFzU8 which shows how easy it is to prepare Lidl's lobster.
To be honest, no, unfortunatley it is not thaaaaat easy. My first try to open one of the shells ended up with me being splashed all over my shirt with lobster juice, uuuugh... So this guidance is more realistic https://www.youtube.com/watch?v=4CXj9SkYH6s :-)

However, once you have managed to seperate shells and meat, this gives a really tasty dish. Lobster has got a lot of aroma, which makes a fantastic sauce!

Lobster Tagliatelle

Ingredients for two:
1 whole Lobster
1 medium Onion
3 gloves Garlic
2 medium Carrots
1 Parsnip
1 Leek
2-3 tbsp. Butter
2 tbsp. Tomato Paste
125ml dry White Wine
300ml Vegetable Stock
200g Sugar Snaps
400g Pasta of Choice
Freshly cracked pepper
Some fresh herbs if you like
Some salt

Firstly, if using a fresh lobster, you need to cook it. Please google for instructions.
If you are using a pre-cooked, frozen lobster, please defrost it gently in the fridge, this is not only better for the food quality, but also saves you energy ;-)

Once the lobster is ready, remove the legs and claws by pulling away from the socket and separate the head from the tail by holding firmly and twisting until the pieces break apart.
Then remove the meat from the tail by laying it on it’s side and using the palm of your hand, press firmly down to crack the shell and chop the meat into bite sized pieces. Then set aside.
To remove the meat from the claws, firmly tap on it with a rolling pin or any other heavy good. I actually tried it with a can of coconut milk, however the can looked worse then the lobster claws after it *haha*.
Peel away any loosened shell and pull out the meat. Once all meat has been removed, chop into bite sized pieces as well and put all the lobster meat back into the fridge, we don't want to get poisend!

Now take the lobster shells and legs to wash and remove any leftover meat.
Peal and roughly chop the onion and garlic. Then roughly slice the parsnip, carrot and the lower white half of the leek.
Heat a medium to large coated pot over high heat and melt 1-2 tbsp. butter in it. Add the lobster shells and legs, as well as all prepared veggies and roast for a few minutes. Wipe off with the white wine. Then add the stock and tomato puree and turn the heat down to medium, to let it simmer for 20 minutes.

Afterwards strain the stock, add back to the pot and whisk the mascarpone into the stock. Let it simmer for a few more minutes. In the meantime heat up some water for the pasta and cook it until al dente.
In the meanwhile, slice the remaining leek finely. Take out the lobster meat and slice into palatable pieces.
In a medium frying pan, heat up the remainig butter over medium heat.
Roast the leek and sugar snaps for a few minutes, until they get slightly brown on the edges.
Then add the lobster meat and turn of the heat.
Season with some salt, if required.

Now finally season the lobster sauce with some freshyl cracked pepper and arrange pasta, lobster veggies and the sauce on two large plates.

Garnish with some basil and Enjoy :-)

Mittwoch, 17. Oktober 2018

Roast Salmon on Mint-Peas and Honey-Parsnips

Hi guys :-)

Unfortunatley my veg box from East Coast Organics did not work out, as my accomodation is not allowed to take parcels containing fresh foods for me, which is actually a shame :-(
But somehow food law is more strict in the UK.

Therefore, I changed my strategy and try only to buy food which is about to expire soon and therefore reduced in price.
Thus, last Sunday I got a kilo of parsnips and some mint, which inspired me for this new recipe.

Even if it's easy to prepare, it is defintley something I would serve to guest :-)
Especially the honey-parsnips convinced me.
So please try it!

Roast Salmon on Mint-Peas and Honey-Parsnips

Ingredients for 2 people:

2-4 Salmon Filets (as much as you feel like, I usually prefer mooooore fish :D )
6-8 medium sized Parsnips
2 tbsp. Goose or Duck fat
1 tbsp. Honey
2-3 cups Peas (fresh or frozen)
1/2 bundle fresh Mint
freshly ground Pepper & Salt
some oil or more fat


For the parsnips, preheat the oven to 200°C.
Cut the parsnips lengthwise into small wedges and place into a baking trax.
In a sauce pan melt 1 tbsp. goose fat and mix with honey. Sprinkle the parsnips with the fat-honey mix and stir to disperse. Season with salt and freshly ground black pepper.
Roast in the oven for about 20-30 minutes, turning half way through, until the parsnips are tender and golden-brown.

In the meanwhile melt remaining goose fat in a medium sized sauce pan. Add the peas and cook for about 5 minutes (depens if you are using fresh or frozen peas). If needed, add some water. 
Chop the mint finely. Season the peas with mint and salt.
Set aside and keep warm.

Now heat some more fat in a large frying pan over medium heat. 
Add the salmon on the skin side and let it cook for about 4-5 minutes, then turn it and let it cook for
about 30-60 seconds. Season with pepper & salt.

Finally place the peas on a large plate, top with salmon and serve the parsnip on the side.

Enjoy it :-)

Mittwoch, 26. September 2018

Pumpkin Prawn Laksa

As it is getting colder now outside...I feel more and more the need for very hot and spicy
Asian dishes.

I am very happy, that I finally found a goo and big Asian supermarket here in Edinburgh.
So I got some Udon Noodles, Laksa Paste, Coconut Milk, Mushrooms and some herbs and 
spices and combined them with my favourite autumn veggie: pumpkin 🎃 

This recipe is not only really heart warming and healthy, but also prepared within 20 minutes.
I love it!

Also a nice dish, when you’ve guests, who like it spicy :-)

Pumpkin Prawn Laksa

Ingredients for 2 people:
1 small Butternut Pumpkin
200g cooked and pealed King Prawns or Mixed Seafood
150g Mixed Asian Mushrooms (such as Enoki, Shimeji and Kind Oyster)
100g Udon Noodles or Rice Noodles
2 handful of Spinach
2-3 Spring Onions
1 piece Ginger
2-3 gloves Garlic
1-2 small Chilis
400ml Coconut Milk
100g Laksa Paste
1 bundle fresh Coriander
2 stalks fresh Lemongrass
Soy Sauce
Fish Sauce
some Oil

Peel the garlic and ginger and cut them into very tiny cubs.
Cut the chilis into very thin slices.
Peel the pumpkin and cut it into cubs.
Now heat some oil in a large pan, pot or wok and sear the garlic, ginger, chili and the pumpkin, 
stiring occasionally.
In the meantime take the Asian mushrooms and slice them.

Add them together with the spinach to the wok.
Sear all for another few minutes, stirring occasionally.

Half the lemongrass stalks.

Before everything gets burned, add the laksa paste, lemongrass and coconut milk.
I usually put the lemongrass in a teabag, as it’s easier to get them out again, after cooking,
as you don’t want to bite on it.
Add some water, until everything is covered and let it simmer for about 15 minutes or until the pumpkin is tender.

5 minutes before the laksa is ready, add the udon noodles and the seafood.
Then chop the fresh coriander and season the Laksa with coriander, soy sauce, fish sauce
and sugar. 

At last chop the spring onions.

Fill the Laksa into two large bowls and decorate with the chopped spring onions before serving.

Enjoy it! :-)

Montag, 17. September 2018

Vegetarian Baked Sweet Potato with Peas, Mint and Feta Cheese

According to my term abroad at Edinburgh, I'll start now with slightly changes on this blog.

No worries, I'll keep on inspiring you with vegetarian and vegan recipes and pictures.
I'll also keep on informing you about foodsharing activities and entertaining facts about my life.

But what will change, is the language. I'll try my best for my international fan base, to post from now on everything I do in English.
And there might be more innovation changes in the close future!

So be curious and stay up to date here :-)

Today I'm gonna present you a dish I cooked, or basically baked yesterday.
The ingredients are a mix of rescued and bought food.

As Food Sharing Edinburgh is still developing, I found another, quite similar start up, fighting
food waste. They use an app, called "Olio", which you can download for free and where you can
sign up for food collections at different business, in this area mainly Pret a Manger and Soderbergs,
after you have done a little test.

So I got this huge amount of Sandwiches and Salads from my last collection at Pret. Although I have
managed to share a lot of food with other people via the app, at the Food Sharing Hub in the Shrub Coop
and to homeless people on the street, I still had some salads left.

As I didn't feel like eating any more salad, I just decided to seperate the ingredients and make
something new out of it.

So I made one night fries with guacamole from the avocados, and I used some peas and beans for
a curry and I created also this Baked Sweet Potatoes, which use the peas, mint and feta cheese from
the salads. So I just baught the sweet potatoes.

And here is the recipe :-)

Vegetarian Baked Sweet Potatoe with Peas, Mint and Feta Cheese

Ingredients for 2 people:
3-4 medium sized Sweet Potatoes
2 cups Peas (fresh or frozen)
1 bundle fresh Mint
200g Feta Cheese
2-3 tbsp Olive Oil
Pepper & Salt
Thyme (fresh or dried)

Preheat your oven to 200°C.
Cut the sweet potatoes lengthwise into two halfs. 
If they don't lie straight, just cut a little piece of the bottom of, this will enjure your peas
stick on top of the sweet potatoes later. 
But the sweet potatoes in a large baking dish.
Drizzle the sweet potatoes with the oil and season with some salt and thyme.
Bake in the oven for about 30-40 minutes or until they are done and soft inside.

In the meanwhile chop the mint leaves into small pieces and mix them with the peas.

Take the sweet potatoes out of the oven. Arrange the peas on top of every sweet potato half.
Then crumble the feta cheese over every sweet potato.
Season again with salt and pepper.

Now bake the sweet potatoes for another 10-15 minutes or until the feta cheese gets slightly brown
and crispy.

Take the sweet potatoes out of the oven and serve.

I served them with some wakame salad and cooked quinoa, but feel free to add some other salad
and sauces.