29 November 2009

Pot roast. With carrots and red wine.


Last weekend I wrote about spaetzle, and how well they go with Sunday roasts. Well, this is a very classic pot roast, though I like to give it my twist and added some mushrooms. And of course, I like to be generous with the red wine, something my frugal grandma would never have done.

And if you're not a fan of spaetzle (or just have eaten enough), then serve the roast with baked potatoes, pasta or - just as in this case - potato dumplings.

27 November 2009

Please update your bookmarks

Hello,

Please update your bookmarks to this blog to
www.lensandlentils.com 

I have decided to use my own domain from now on, but fear not:
You will be automatically redirected from blogger to the new web address.

Cheers,
Mel P.

24 November 2009

Mozzarella salad. Close, but not caprese.


Do you also hate tomatoes in winter? As much as I love a fruity tomato salad on a hot summer day, tomatoes around here are terrible after September. They will be bland, sour and almost "green" tasting. I think it's awful.

Instead, I used some jalape√Īos I planted in spring which are now getting a very nice red color. The plants were growing quite nicely on my balcony until it got too cold. Now they live inside and every couple of days I get to pick a red chili. They're not really hot, just a tiny little bit spicy, just the right amount to go very well with mozzarella. You'll have the classic color combination of a caprese salad, but definitively a very different taste!

21 November 2009

Pizza. How to make it from scratch.


Most curiously, I hear so many people are afraid of yeast dough. They don't dare even try it out - I mean, what is so bad if you really should end up ruining 2 cups of flour and a packet of yeast that are worth 50 cents together? In my opinion, building a dough with the creaming method, eg for cupcakes, starting with butter, then eggs, requires much more attention to timing, sequence and accuracy than a simple yeast dough. And with the dry yeast you can by nowadays there's no fussing about with slurries, sugary water and what not.

17 November 2009

Spaetzle. The secret to the fluffy pasta.


My grandma was from Southern Germany and was always very strict on traditions. Every - I mean every - Sunday there would be a huge roast on the table, alongside with a little salad, lots of gravy and spaetzle. As my family lived some hundred kilometers away, those Sunday feasts were quite a rare thing that I looked forward to. In total contrast to my dad who grew up having a roast on Sundays and having to eat the rests throughout the following week.

06 November 2009

Ganache. When chocolate simply isn't enough.


My husband is a chocoholic. Dessert is not dessert if it's without chocolate. His chocolate consumption is only topped by his Nutella consumption: a small (400 g) jar lasts a week. But mostly it's more like 4 days. So one evening, I saw him rumbling and rustling through the kitchen and the pantry. Like a tiger in a cage - going back and forth and looking again at the same places for chocolate or something similar. Luckily, he doesn't touch my chocolate stack - I only like the darker varieties, which he despises. Though he seemed desperate, he refused to eat the 60% chocolate (quite a low percentage for my taste).

Finally, I had mercy with him and made a ganache. With the 60% chocolate. And he ate the entire bowl. Just like that. Gone in a couple of minutes. This stuff is magic.