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cookingwiththeseasons · 7 years

Photo

Roasted Turkey Breast with Hokkaido & Mushrooms

(recipe by me, Cooking with the Seasons)

https://www.pinterest.de/pin/352617845816152792/

Ingredients (for 4 persons):

1 middle-sized hokkaido pumpkin 3 garlic cloves 300 g fresh mushrooms of your choice (I used champignons) 800 g turkey breast oil salt pepper paprika powder nutmeg cumin coriander ginger 250 ml vegetable stock

2 carving boards 1 sharp knife 2 middle-sized bowls 1 small bowl 1 pastry brush 1 deep pan 1 platter 1 beaker

Directions:

1. Wash and carve the hokkaido pumpkin and cut it in medium dice. Peel and cut the garlic cloves in small dice. Mix together the hokkaido and the garlic dice in a middle-sized bowl. Put it aside.

2. Wash the mushrooms, cut them in slices and put them in a middle-sized bowl. Put it aside. 3. Wash the turkey breast pieces and cut them in medium pieces.

4. Mix oil, salt, pepper, paprika powder, nutmeg, cumin and coriander in a small bowl and marinate the turkey breast pieces with the mixture.

5. Roast the turkey breast pieces together with some oil in a deep pan. Roast every side for about two minutes. Put the roasted turkey breast pieces on a platter and put them aside.

6. Now roast the hokkaido - garlic - mixture in the deep pan for about three minutes. Season it with ginger.

7. Add the mushroom slices and roast them until they are tender and browned. Season the mixture with pepper and nutmeg.

8. Deglaze the vegetable mixture with vegetable stock and let it simmer for about ten minutes.

9. Put in the roasted turkey breast pieces and let them reheat in the vegetable mixture for about ten minutes.

Bon appétit!

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cookingwiththeseasons · 7 years

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Hummus (dip)

(recipe by me, Cooking with the Seasons)

https://www.pinterest.de/pin/352617845814910064/

Ingredients (for 2 persons):

300 g chickpeas (out of the can) 2 garlic cloves juice of one lemon 100 g tahini (sesame paste) 5 tbsp cold water salt cumin olive oil

pita bread or naan bread

1 can opener 1 colander 1 middle-sized pot 1 carving board 1 sharp knife 1 squeezer 1 immersion blender 1 kitchen balance 1 tablespoon

Directions:

1. Let the chickpeas drain well in a colander and give them a wash. Put them in a middle-sized pot and cover them with water. Cook them on medium heat for about 40 minutes.

2. Meanwhile you can peel the garlic cloves and cut them in very small dice and press out the lemon juice. 3. Now you can mash the cooked chickpeas with an immersion blender.

4. Add the garlic dice and the lemon juice and mix it in, followed by the tahini. By adding 5 tablespoons of cold water the mixture will get creamier.

5. Season the hummus with salt and cumin and chill it in the fridge for about 30 minutes.

6. Add olive oil to the hummus and serve it in small dishes with pita bread or naan bread.

Bon appétit!

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cookingwiththeseasons · 7 years

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Cheesecake Cupcakes with Brainberry Topping

(recipe by me, Cooking with the Seasons)

https://www.pinterest.de/pin/352617845814484993/

Ingredients (for 12 cupcakes):

for the cupcake base: 90 g butter cookies or spelt cookies 25 g honey 50 g melted butter or coconut oil

for the filling: 140 g apple puree 1 tbsp oat flakes or flour 450 g cream cheese 2 eggs 60 ml sour cream

for the topping: 150 g brainberrys 2 tsp chia seeds

1 kitchen balance 1 beaker 2 middle-sized bowls 1 small pot 12 cupcakes sleeves 2 tablespoons 2 teaspoons baking paper 1 baking plate 1 mixing bowl 1 pastry scraper 1 mixer 1 blender toothpicks

Directions:

1. Preheat the oven to 170 degrees C.

2. First we start with the cupcake base: Crunch the butter cookies (or spelt cookies) in a middle-sized bowl and mix in the honey and the melted butter (or coconut oil). Put a tablespoonful of the mixture in each cupcake sleeve and press it on. Bake it in the preheated oven for about 5 minutes. 3. Now we make the cupcake filling: Mix together the apple puree and the oat flakes (or flour). Add the cream cheese and mix it in, followed by the eggs and the sour cream and stir it in one by one until you have a smooth mixture.

4. Pour the cupcake filling into the cupcake sleeves until each one is filled to the brim.

5. Bake them in the preheated oven for about 25 minutes.

6. Put the cupcakes out of the oven and let them cool down.

7. Meanwhile you can mash the brainberrys in a bowl and mix in the chia seeds.

8. When the cheesecake cupcakes have cooled down you can spread the brainberry topping on top of each cupcake.

Bon appétit!

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Questions or suggestions? Mail me: [email protected]

#cheesecake cupcakes #brainberry topping #cheesecake #brainberrys #butter cookies #honey #butter #apple puree #oat flakes #cream cheese #eggs #sourcream #chia seeds #spring #springtime #spring recipes #baking #fun #cookingwiththeseasons

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cookingwiththeseasons · 7 years

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Tarte Flambée with Carrots, Onions and Smoked Salmon

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845811371998/

Ingredients (for 1 baking plate):

for the dough: 220 g flour 1 egg yolk 1 tsp salt 120 ml water 3 tbsp olive oil

for the topping: 2 middle-sized carrots 1 middle-sized onion 200 g creme fraîche or sour cream salt pepper nutmeg 200 g smoked salmon dill

1 peeler 1 grater 2 middle-sized bowls 1 kitchen balance 1 beaker 1 small cup 1 teaspoon 1 tablespoon 1 small bowl 1 baking plate baking paper 1 carving board 1 sharp knife 1 big wooden board

Directions:

1. First we start with the dough: Mix together the flour, the egg yolk, the salt, the water and 2 tbsp olive oil until you have a smooth dough. Shape it into a scoop and brush the rest of the olive oil on it. Wrap the dough scoop in foil and let it rest for about 30 minutes at room temperature.

2. Meanwhile you can wash and peel the carrots. Rasp them in thin slices with a grater. 3. Peel the onion and rasp them also in thin slices. Mingle the onion slices with the carrot slices in a middle-sized bowl.

4. Now you can season the creme fraîche or sour cream with salt, pepper and nutmeg.

5. Preheat the oven to 225 degrees C.

6. Line the baking plate with baking paper and roll out the dough thin on it.

7. Spread 3/4 of the seasoned creme fraîche and the carrot and onion slices on it and let it bake in the preheated oven for about 12-15 minutes.

8. In the meantime you can cut the smoked salmon in stripes and season them with dill.

9. Spread the rest of the seasoned creme fraîche on the tarte flambée, lay the smoked salmon stripes on top and let it bake for another 3-4 minutes.

Bon appétit!

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Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 7 years

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Lamb‘s Lettuce with Avocado and Goat Cheese

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845810936596/

Ingredients (for 1 portion):

for the salad: 150 g lamb‘s lettuce 1/2 avocado salt pepper 75 g goat cheese cayenne pepper

for the dressing: water olive oil balsamic vinegar honey salt pepper rosemary

1 colander 2 carving boards 2 sharp knives 1 small bowl or small cup

Directions:

1. Wash the lamb‘s lettuce and let it drip off in a colander.

2. Wash the avocado, peel it and cut it in thin pieces. Season them with salt and pepper. 3. Cut the goat cheese in slices and season them with cayenne pepper.

4. Now you can mix the dressing with some water, olive oil, balsamic vinegar and honey in small bowl or a small cup. Season it with salt, pepper and rosemary.

5. Put the lamb‘s lettuce on a plate and pour the dressing over it.

6. Spread the avocado pieces and the goat cheese slices on the lamb‘s lettuce.

Bon appétit!

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cookingwiththeseasons · 7 years

Photo

Selfmade Cereal Bars

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845810826124/

Ingredients (for 12 bars):

180 g spelt flakes 2 tbsp ground hazelnuts 2 tsp chia seeds or flaxseeds 1 tsp sesame a touch of salt 75 g optional ingredients (chopped chocolate, nuts or dried fruits of your choice; I chose dried apricots) 7 tbsp coconut oil 3 tbsp honey a touch of cinnamon

1 middle-sized mixing bowl 1 tablespoon 1 teaspoon 1 carving board 1 sharp knife 1 small pot 1 angular baking dish (diameter: 20 cm x 30 cm) baking paper 1 pastry scraper 1 bread knife

Directions:

1. First mix together the spelt flakes, the ground hazelnuts, the chia seeds (or flaxseeds), the sesame and a touch of salt in a middle-sized mixing bowl. Chop your optional ingredients (in my case the dried apricots) and add them to the mixture.

2. Warm the coconut oil and the honey in a small pot over low heat. Season the mixture with a touch of cinnamon. 3. Pour the oil-honey-cinnamon-mixture over the dry ingredients in the mixing bowl and combine it.

4. Line a baking dish with baking paper and spread the cereal bar mixture evenly in it. Press it on with a pastry scraper.

5. Put it in the fridge for about 45 minutes.

6. Then lift the cereal bar mixture out of the baking dish and cut it in bars with a bread knife.

Tip: The cereal bars are good until two weeks if you keep them in the fridge in an airtight box with baking paper between them.

Bon appétit!

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All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 7 years

Photo

Vegetable Lasagna

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845810617238/

Ingredients (for 3 persons):

1 middle-sized onion 3 big carrots 3 big tomatoes oil ginger 100 ml vegetable stock 400 g kidney beans 400 g peas pepper paprika powder curcuma 200 g sour cream lasagna sheets 150 g cheddar cheese

butter

1 peeler 1 sharp knife 1 carving board 1 pan 1 spoon 1 colander 1 baking dish (diameter: 25 cm x 20 cm)

Directions:

1. Preheat the oven to 180 degrees C.

2. Cut the onion in small dice, peel the carrots and cut them in thin, broad slices and the tomatoes in middle-sized dice. 3. Roast the onion dice together with oil in a pan until they are translucent. Season them with ginger.

4. Then add the carrot slices and roast them for about five minutes. Pour in the vegetable stock and let it simmer for about ten minutes, before you add the tomato dice.

5. Let the kidney beans and the peas drip off in a colander. Then add them to the onion-carrot-tomato-vegetable stock-mixture and roast them.

6. Season the mixture with pepper, paprika powder and curcuma. Add a spoon full of sour cream and mix it in.

7. Now grease the baking dish with butter and layer the ground with lasagna sheets. Go on with a layer of the vegetable mixture and coat it with a spoon full of sour cream. Strew a little bit of cheddar cheese on it and cover it with a layer of lasagna sheets.

8. Repeat that until the last layer is the vegetable-mixture. Coat it with a last spoon full of sour cream and strew the rest of the cheddar cheese on it.

9. Let it bake in the preheated oven for about 180 minutes.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

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All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 7 years

Photo

Advocaat Cake

(recipe by my mum)

https://de.pinterest.com/pin/352617845810517713/

Ingredients:

for the dough: 250 g soft butter 4 eggs 180 g sugar 250 g flour 1 small package vanilla sugar (9 g) 1 small package baking powder (9 g) 1 cup advocaat as many chocolate sprinkles as you want

for the icing: 100 g chocolate icing

1 kitchen balance 1 mixing bowl 1 mixer 1 cup 1 pastry scraper 1 loaf pan (28 cm x 9 cm) baking paper 1 pastry brush

Directions:

1. Preheat the oven to 180 degrees C.

2. First mix together the soft butter, the eggs and the sugar in a mixing bowl. 3. Add the flour, the vanilla sugar and the baking powder and stir it in.

4. At last add the advocaat and the chocolate sprinkles and mix it in until the dough is creamy.

5. Line the loaf pan with baking paper and spread the dough evenly in it.

6. Bake it in the oven for about 1 hour in the preheated oven.

7. Get the advocaat cake out after 1 hour, turn it upside down on a big wooden board and let it cool down.

8. When it has cooled down you can spread the chocolate icing on it.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

#advocaat cake #advocaat #butter #eggs #sugar #flour #vanilla sugar #baking powder #chocolate sprinkles #chocolate icing #winter #snow #winter recipes #baking #fun #cookingwiththeseasons

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cookingwiththeseasons · 7 years

Photo

Beetroot - Goat Cheese Casserole

(modified recipe by my workmate Julia)

https://de.pinterest.com/pin/352617845810412741/

Ingredients (for 3 persons):

1 garlic clove 100 ml cream or milk pepper coriander nutmeg rosemary mint (optional, fresh or dried) 500 g beetroot (precooked) 200 g goat cheese 200 g feta cheese

butter

2 carving boards 2 sharp knives 1 small pot 1 baking dish (diameter: 25 cm x 20 cm)

Directions:

1. Preheat the oven to 180 degrees C.

2. Cut the garlic clove in small dice and put them together with the cream or milk in a small pot. Warm it up and season it with pepper, coriander, nutmeg, rosemary and mint (optional). 3. Cut the precooked beetroot, the goat cheese and the feta cheese in thin slices.

4. Grease the baking dish with butter and layer the beetroot and the goat cheese slices alternating in. After each beetroot-goat cheese layer pour in some of the cream/milk-garlic-spice mixture.

5. When there is no more beetroot, goat cheese and cream/milk-garlic-spice mixture left, cover it with the feta cheese slices and dredge some pepper over it.

6. Put it in the oven and let it bake for about 20 minutes.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

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All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 7 years

Photo

Baked Apple Tiramisu

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845810030280/

Ingredients (for 5 small serving glasses):

for the compote: 3 middle-sized apples 1/2 lemon 2 tbsp brown sugar 125 ml apple juice or cider 1 tsp gingerbread seasoning

for the cream: 100 g mascarpone 150 g greek yoghurt 100 g regular quark 80 g sugar

additional: 8 ladyfingers cocoa powder cinnamon

1 carving board 1 sharp knife 1 peeler 1 squeezer 1 beaker 1 small pot 1 kitchen balance 1 middle-sized bowl 5 small serving glasses

Directions:

1. First we start with the compote: Wash, peel and core the apples, then cut them in small pieces. Squeeze the half lemon.

2. Caramelize the brown sugar in a small pot. When it has caramelized, add the lemon juice and the apple juice or the cider and let it simmer for about five minutes.

3. Now strew in the gingerbread seasoning and mix it in, followed by the apple pieces.

4. Cook it until the mixture is mushy, but not too runny. Let it cool down.

5. Meanwhile you can crumble the ladyfingers into rough pieces. Cover the bottom of the serving glasses with them.

6. Now we make the cream: Mix together the mascarpone, the greek yoghurt, the regular quark and the sugar in a middle-sized bowl until the mixture is smooth.

7. When the compote has cooled down, you can put it in top of the crumbled ladyfingers, followed by the cream.

8. Let it rest in the fridge for about one hour.

9. Before you serve the baked apple tiramisu, you can strew some cocoa powder and cinnamon on top of it.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

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All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 7 years

Photo

Big Pear Brownies

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845809917757/

Ingredients (for 9 brownies):

200 g dark chocolate 150 g soft butter 4 1/2 soft pears 6 eggs 100 g sugar 1 pinch of salt 100 g crème fraîche 2 cl pear brandy (optional) 200 g flour 1 tsp cinnamon 2 tsp baking powder

cooking fat

powdered sugar

1 carving board 1 sharp knife 1 peeler 1 heat-resistant middle-sized bowl 1 middle sized pot 1 kitchen balance 1 cup 1 mixing bowl 1 mixer 1 teaspoon 1 pastry scraper baking paper 1 deep baking plate

Directions:

1. Wash, peel and core the pears, then halve them.

2. Preheat the oven to 180 degrees C.

3. Break the dark chocolate in rough pieces and melt it together with the butter in a bowl over a hot bain-marie.

4. Mix the eggs, the sugar and the salt in a mixing bowl until the mixture is creamy-fluffy.

5. Stir in the crème fraîche and the pear brandy (optional), followed by the chocolate-butter-mixture.

6. Add the flour, the baking powder and the cinnamon and fold it in.

7. Spread some cooking fat on a deep baking plate and line it with baking paper.

8. Spread the dough evenly on the baking plate and insert the pear halves.

9. Let it bake in the preheated oven for 20-25 minutes.

10. Get it out after 20-25 minutes and let it cool down.

11. When the „brownie cake“ has cooled down, cut it in pieces (one pear halve = one piece) and spread some powdered sugar on the brownies.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

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All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 8 years

Photo

Potato Gingerbreads

(recipe by Else Bär)

https://de.pinterest.com/pin/352617845809820370/

Ingredients (for circa 40 gingerbreads):

500 g potatoes (mainly waxy) 600 g sugar 6 eggs 100 g candied lemon peel 100 g candied orange peel 500 g grounded nuts or almonds 2 tsp cinnamon 2 tsp gingerbread seasoning 2 tsp baking powder 40 wafers (diameter: 9 cm)

flour or semolina cooking fat

chocolate icing

1 big pot 1 peeler 1 potato ricer 1 bowl 1 kitchen balance 1 cup 1 mixing bowl 1 mixer 1 blender 1 teaspoon 1 pastry scraper 1 knife baking paper baking plates 1 small pot 1 pastry brush

Directions:

1. Cook the potatoes and peel them. Then squeeze them with a potato ricer.

2. Mix the sugar and the eggs in a mixing bowl until the mixture is fluffy.

3. Shred the candied lemon peel and the candied orange peel in a blender and add them to the sugar-egg-mixture.

4. Add the grounded nuts or almonds, cinnamon, gingerbread seasoning and baking powder and mix it in. Also add the potatoes until the dough is creamy. (If it‘s too soft you can add some flour or semolina.)

5. Let the dough stand for about 30 minutes in the fridge.

6. Now spread the dough with a knife evenly on the wafers. (It should be as thick as your little finger.)

7. Preheat the oven to 180 degrees C.

8. Spread some cooking fat on the baking plates and line them with baking paper,

9. Place the gingerbreads on the baking plates and let them bake in the preheated oven for 20-25 minutes.

10. Get them out after 20-25 minutes and let them cool down.

11. When they have cooled down you can spread some chocolate icing on them.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 8 years

Photo

Mulled Wine Brownies

(recipe by my grandma‘s sister)

https://de.pinterest.com/pin/352617845809727237/

Ingredients:

for the dough: 250 g soft butter 125 sugar 1 small package vanilla sugar (9 g) 4 eggs 250 g flour 2 tsp baking powder 150 g grated chocolate 125 ml mulled wine or fruit punch

for the icing: 150 g powdered sugar 5 tsp mulled wine or fruit punch 50 g chopped almonds

cooking fat

1 kitchen balance 1 mixing bowl 1 mixer 1 pastry scraper 1 cup 1 teaspoon baking paper 1 baking plate 1 small pot 1 pastry brush

Directions:

1. Preheat the oven to 180 degrees C.

2. First mix the soft butter, the sugar, the vanilla sugar and the eggs in a mixing bowl.

3. Add the flour and the baking powder and mix them in.

4. Then stir in the grated chocolate and the mulled wine (or fruit punch) until the dough is creamy.

5. Spread some cooking fat on a baking plate and line it with baking paper.

6. Spread the dough evenly on the baking plate.

7. Bake it for about 20 minutes.

8. Get it out after 20 minutes and let it cool down.

9. When it has cooled down, heat the powdered sugar and the mulled wine (or fruit punch) in a small pot until the powdered sugar has melted.

10. Spread the powdered sugar - mulled wine - icing on the mulled wine brownie „cake“ and strew the chopped almonds on top of it.

11. When the icing has hardened, you can cut the cake into brownies.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 8 years

Photo

Spiced Cake

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845809623070/

Ingredients:

350 g flour 150 g sugar 1 small package vanilla sugar (9 g) 1 small package baking powder (9 g) 4 eggs 125 g soft butter 175 ml milk 50 g cocoa powder 1 tsp cinnamon 1 tsp nutmeg 1 tsp gingerbread seasoning 100 g dried apricots 2 cl Baileys (optional)

butter breadcrumbs

powdered sugar

1 kitchen balance 1 mixing bowl 1 mixer 1 pastry scraper 1 cup 1 teaspoon 1 sharp knife 1 carving board 1 springform pan (diameter: 25 cm) 1 pastry brush

Directions:

1. Preheat the oven to 180 degrees C.

2. First mix the flour, the sugar, the vanilla sugar and the baking powder in a mixing bowl.

3. Add the eggs and mix them in, followed by the soft butter and the milk.

4. Stir in cocoa powder, cinnamon, nutmeg and gingerbread seasoning.

5. Cut the dried apricots in very small dice and work them in the dough. If you want, you can add a dash of Baileys.

6. Grease the springform pan with some butter and strew in some breadcrumbs before you spread the dough evenly in it.

7. Bake it for about 50 minutes.

8. Get the spiced cake out after 50 minutes and let it cool down. When it has cooled down you can spread some powdered sugar on it.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 8 years

Photo

Green Beans Salad with Bacon

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845809524322/

Ingredients (for one person):

for the salad: 200 g green beans 50 g bacon 1 small onion butter pepper

for the dressing: oil wine vinegar salt pepper

1 carving board 1 sharp knife 1 small pot 1 colander 1 pan 1 small cup

Directions:

1. Wash the green beans and remove the stems. Then cut the green beans into bite-sized pieces.

2. Peel the onion and cut it into small dice.

3. Cut the bacon into small slices.

4. Cook the green beans in a small pot with water until they are slightly soft. Let them drip off in a colander until they have cooled down.

5. Roast the onion dice with butter in a pan until they are slightly browned. Then add the bacon slices and roast them for about four minutes. Season the mixture with pepper.

6. Now you can make the dressing with some oil, wine vinegar, salt and pepper in a small cup.

7. Arrange the green beans on a plate and drizzle the dressing over them before you spread the onion-bacon mixture over them.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

#green beans salad with bacon #green beans #bacon #salad #onion #butter #pepper #oil #wine vinegar #salt #winter #snow #winter recipes #cooking #fun #cookingwiththeseasons

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cookingwiththeseasons · 8 years

Photo

Pumpkin Soup

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845809418312/

Ingredients (for three persons):

2 middle-sized musky gourds 2 middle-sized carrots salt 100 g leek 50 g celeriac oil ginger 1 liter vegetable stock 200 ml cream pepper cayenne pepper paprika powder nutmeg parsley

1 peeler 1 carving board 1 sharp knife 2 middle-sized pots 1 big pot 1 potato ricer or immersion blender 1 beaker

Directions:

1. Wash and peel the musky gourds and the carrots and cut them in medium pieces. Boil some water in a middle-sized pot and put the musky gourd and the carrots together with some salt in. Let them cook until they are soft.

2. Meanwhile wash the leek and cut it in thin rings. Also wash the celeriac and cut it in small dice.

3. Now sweat the leek rings and the celeriac together with some oil in a big pot for about three minutes. Season it with ginger.

4. Pour in the vegetable stock and let it cook for about ten minutes.

5. Squeeze the musky gourd and the carrots with a potato ricer or mash them with an immersion blender and add them to the leek-celeriac-vegetable stock-mixture. Let it cook on low level for about ten minutes.

6. Pour in the cream and season the soup with pepper, cayenne pepper, paprika powder, nutmeg and parsley.

Tip: You can serve fresh pumpkin seed bread to the soup.

Bon appétit!

100% free font “Caviar Dreams” in recipe edit from dafont.com by Lauren Thompsoncook

100% free dingbats “Peax Webdesign Free Icons” in logo from dafont.com by Peax Webdesign

All photos and edits above belong to me. Don’t use without permission!

Questions or suggestions? Mail me: [email protected]

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cookingwiththeseasons · 8 years

Photo

Potato Soup with Carrots and Leek

(recipe by me, Cooking with the Seasons)

https://de.pinterest.com/pin/352617845809228525/

Ingredients (for three persons):

400 g potatoes 2 middle-sized carrots salt 150 g leek 50 g celeriac 50 g butter 1 liter vegetable stock 150 ml cream pepper marjoram coriander parsley

1 peeler 1 carving board 1 sharp knife 2 middle-sized pots 1 big pot 1 potato ricer or immersion blender 1 beaker

Directions:

1. Wash and peel the potatoes. Wash and peel the carrots and cut them in broad slices. Boil some water in a middle-sized pot and put the potatoes and the carrots together with some salt in. Let them cook until they are soft.

2. Meanwhile wash the leek and cut it in thin rings. Also wash the celeriac and cut it in small dice.

3. Melt some butter in a big pot and sweat the leek rings for about two minutes. Then pour in the vegetable stock and let it cook for about five minutes.

4. After five minutes add the celeriac dice and let it cook for another five minutes.

5. Squeeze the potatoes and the carrots with a potato ricer or mash them with an immersion blender and add them to the leek-celeriac-vegetable stock-mixture. Let it cook on low level for about ten minutes.

6. Pour in the cream and season the soup with pepper, marjoram, coriander and parsley.

Tips: You can serve fresh rye loaf to the potato soup. The potato soup tastes also great with some wienerwurst in it.

Bon appétit!

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