#vicicooks — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #vicicooks, aggregated by home.social.
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Spätzle & leek bake.
I've got a ton of random cookbooks I got from tiny libraries, so trying to cook my way through them to decide which ones to keep and which ones to give away. This one is a keeper.
Such a satisfying comfort meal!
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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We had friends over yesterday (remember the grand piano to be turned into a shelf? The work is progressing...), so I made one of the most comfort meals possible: pancakes! The East-European unleavened version (blini).
One of my favourite toppings is quark, berries, walnuts and honey. Another sugar and lemon juice, but we also had what felt lile half a ton of other ones. Yum!
#ViciCooks #pancakes #pfannkuchen #kochen #cooking #food #blini
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Favorite weekend breakfast: Homemade bagel chips (the bagels are saved via "too good to go", frozen and turned into bagels chips one by one) with smelly cheese (this time it's Saint-Félicien), mango, black tea.
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I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
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I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
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I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
-
I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
-
I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
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Another "it's not really a recipe, but something that I make often". Originally a tortilla filling recipe that went through too many transformation and got veganised.
Vegetarian mince, black beans and corn with fresh peppers, tomatoes and avocado. The mince/beans/corn mix is easily freezeable and is an excellent topping for oven nachos.
Sour cream is a lovely counterpoint here, but also the only animal product, so you can easily turn this vegan.
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Today's dinner is not quiet vegetarian (can be easily turned into by using vegetarian oyster and fush sauce substitutes) not really pad Thai.
Not a complicated recipe but one that requires quiet a bit of chopping. And also one that developed really far off the original recipe I based this one - I prefer tempeh ovee tofu and tend to load my dishes with vegetables.
Three more portions as #mealprep for work lunches.
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I usually prefer Eastern-European style thin unleavened blinis, but somehow I felt like US-style banana #pancakes for days. And since it's Saturday and I had some very sad bananas in my fridge ...
Voila! They are melt-in-your-mouth perfect.
I followed this recipe, except that I used 2 bananas (1.5 bananas are a stupid amount!); pancake recipes are forgiving. Some eaten with maple syrup, rest to be frozen for work days:
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Sometimes it's back to the basics - pan fried oyster mushrooms (mushrooms, olive oil, salt, pepper, a few drops of lemon juice and a tiny bit of garlic) with a side salad.
We had the mushrooms +salad for a first time in a restaurant back in (high) school times and since then the dish makes a regular appearance on the menu.
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Baked cauliflower, parsnips & carrots with quinoa & orange in a tahin-lemon-dressing. Topped with parsley (& in theory pumpkin seeds but I forgot them yesterday...).
Another veggie-laden recipe post-Spain. It roughly follows the link, but instead if using orange juice for the dressing I add oranges to the salad. Made 4 portions, 3 for conference lunch during the week (trying to avoid the Dutch university cafeteria).
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Kohlrabi & carrot #soup with cream cheese. Super easy new to me recipe, mainly made because past me had some leftover cream cheese she had frozen and now-me had to find some use for it while also trying to eat as many vegetables as possible after two weeks in Spain and before a full week of conference:
▶️ https://www.kochbar.de/rezept/421905/Gemuesesuppe-mit-Frischkaese.html
Super yummy - naturally sweet with a lovely texture balance (I did take the veg out early to keep them more crunchy).
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Some backlogged food while I'm stuck sick in Madrid: baked carrots, spelt, feta, nuts & raisins. This is such a weird sounding recipe, but it is sooo good:
https://www.madamecuisine.de/dinkel-karotten-salat/
I make it with dill (I guess it's time to ditch the "I don't like dill" idea since I have so many recipes with it) and am usually using haselnuts instead of pistachios (easier to get). Oh, and make more carrots than you think you'll need. And then a bit more. And more.
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Black beans from a few days ago, mostly following:
▶️ https://www.foodandwine.com/cuban-style-black-beans-6418957
except that I listened to Kenji Lopez-Alt & did not throw away the bean soaking water (I also did not soak the beans for the full 8h):
▶️ https://www.seriouseats.com/soaking-black-beans-faq
Half a kg of dried black beans made 7 portions (when eaten with rice), 5 of which are now in the freezer as #mealprep. Super yum, will make full kg of beans next time (but have to empty the freezer first 😅).
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Polenta, or, to be precise, mămăligă (I found Romanian cornmeal in a speciality shop a while ago!) with roasted butternut, Brussel sprout and onions with fresh thyme served with feta and sour cream.
One of my currently favorite winter meals. Even better if you manage to get one of the really strong Romanian cheeses... But feta is lovely, too.
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Cooked some beets yesterday night (it was a bit of a drama because I started too late and then the pot cooked over, which is especially fun with red beet water...) and made a lovely lunch salad today!
Red beets, feta, and pumpkin seeds in a dressing of mustard, horseradish, olive oil and dark balsamic vinegar. Yum!
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I bet other people have "recipes" like this, too. Not really a recipe, but a dish that grew with time & that you would never serve to guests but that you yourself love. Don't you?
Bell peppers, tomatoes, onions, with basil, oregano & majoram, topped with tomato paste (crucial), olives, hot Turkish yellow pepper & feta. By the time it comes out of the oven (aim for slightly charred) it smells so good that I can't wair & burn my mouth on the first bites.
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Sauteed red beet stems & greens (finally found some at the market!) with bread with German leberwurst (in laws brought severals cans when visiting in summer - I like leberwurst but I don't eat quiet as much as they brought, so any chance to eat some is welcome...).
Being back in my own house means cooking real good, at least until I'm on the road for some work travel in two weeks again. So I'm making as much use as possible of my kitchen.
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Greek baked beans (made by partner a while ago, frozen in individual portions), pan-fried halloumi & simple tomato salad.
Yum! And while the beans are quiet a bit of work, you can make a ton at once and heating them uo is super easy.
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Easy Gan Bian Si Ji Dou (Sichuan Dry-Fried Green Beans)
https://www.seriouseats.com/sichuan-dry-fried-green-bean-broiled-food-lab-recipeThis is such a staple recipe in my house. Super yummy, easy to make and vegan (it also heats up really well, so a great #mealprep lunch) 😍
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When in doubt, something with eggs is always a good choice. Here trying to recreate something I remember from my childhood (that was driven by what was available and not by culinary ingenuity) but with likely better ingredients: dark bread cubes (I had some lefrover bread frozen from last trip to Germany), onions, eggs with parsley, topped with leftover black pudding (if we were lucky, that would be halt a sad sausage when little), with a side of tomato and cucumber.
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Yotam Ottolenghi's chermoula aubergine with bulgar and yoghurt recipe
https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi
I love this recipe, but the number of aubergines need to be tripled (we made six for four portions though maybe we mean different things when we say medium aubergine).
Incredibly easy to make for how fancy it looks and how amazingly it tastes. Works perfectly on the second day (keep bulgur and aubergines in separate containers).
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Saturday dinner - mussels in a roquefort sauce.
We tried some when on vacantion in Northern France last year and partner, who is usually not even a mussel fan, fell in love with this particular sauce enough to learn to cook mussels himself (I'm the sous chef on this recipe so the #Vicicooks hashtag still applies!).
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Super easy #cheesecake: 500 quark, 2 eggs, some sugar (1-2 teaspoons; does not have to be a lot if final result eaten with honey), some flour (~2 heaped tablespoons). Mix directly in the oven dish (high one, it will become very fluffy). In the oven at 180-200°C (no pre-heating necessary) for 30-45 min. If burned on top, roughly cover with some aluminium foil (I keep old clean ones from deliveries for this).
Messy but yummy. Freezeable. Tastes great hot & cold. Lovely breakfast.
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A friend came over yesterday which I used as a reason to make the glorious takeout-style sesame noodles with cucumber from Smitten Kitchen:
▶️ https://smittenkitchen.com/2015/08/takeout-style-sesame-noodles-with-cucumber/
Not that one needs a reason to make them - they are super easy to make, I've not yet encountered someone who did not like them (if they don't have a strong dislike for one of the ingredients), you can double the sauce to make two dinners in a row & they are almost accidentally vegan. What not to like?
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Salad with pan-fried halloumi cheese.
It's somewhat too cold for salads, but I can never say no when the salad mix with raw beetroot is on offer. Yum! If you only know beetroot in cooked, you really need to try the raw version in salads. Needs to be sliced very finely and add a lovely earthy taste and a bit of crunch to salads!
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Red lentils & vegetable soup following a recipe I got (more than a decade ago!) from @advi 💚
Tastes best with a piece of nice dark bread (a visitor brought us some real one from Germany) with butter. Yum!
Also great on the next days and super freezeable.
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Praline-making: the process.
Only bits of it, since mostly my hands were too chocolate covered to make photos 😂
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Praline-making: the resuts, part 2
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Praline-making: the resuts, part 1
(with many thanks to my amazing friend, a hobby chocolatier who knows how to make this and to her partner - winks - who has to deal with the mess we left in the kitchen after 8 hours of work!)
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Because we all need comfort #food while sick - and because my grocery order will only arrive today si I don't have other breakfast in the house.
For semolina porridge, I like adding fruit, but for buckwheat, it's just cinnamon - the nutty flavor of buckwheat itself is interesting enough. It seems also to be a good kind of covid food - the sweetness and the cinnamon anf the coarser structure of buckwheet are still interesting even when the nose isn't working.
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Zwetschgenknödel / blue plum dumplings
Essential summer food - super easy to make (assuming you live in a place that has some version of quark), these make a great "dessert for dinner" kind of meal.
I have enough of the dough in the fridge for tomorrow (also because today was a small portion) ...
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Coming downstairs and being met with the smell of fried onions and cinnamon and cumin because of Mujaddara I made as #mealprep for the week. #Momentaufnahme #ViciCooks
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For the (Southern) Germans in the Netherlands: Lidl has a German week this week! The packaging of the #Schupfnudeln is questionable, but it's the real Bürger-thing (the normal ones, not the schwäbische Schupfnudeln) 😋
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Today's #SundaySoup (is this a hashtag? It's such a nice alliteration!) is the quick tomato soup by J. Kenji López-Alt. It is quick and it is yummy (buy the good tomatoes, add the whisky or vodka if you are OK with alcohol in food) and soul food for a rainy Sunday night.
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Today's #SundaySoup (is this a hashtag? It's such a nice alliteration!) is the quick tomato soup by J. Kenji López-Alt. It is quick and it is yummy (buy the good tomatoes, add the whisky or vodka if you are OK with alcohol in food) and soul food for a rainy Sunday night.
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Today's #SundaySoup (is this a hashtag? It's such a nice alliteration!) is the quick tomato soup by J. Kenji López-Alt. It is quick and it is yummy (buy the good tomatoes, add the whisky or vodka if you are OK with alcohol in food) and soul food for a rainy Sunday night.
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Today's #SundaySoup (is this a hashtag? It's such a nice alliteration!) is the quick tomato soup by J. Kenji López-Alt. It is quick and it is yummy (buy the good tomatoes, add the whisky or vodka if you are OK with alcohol in food) and soul food for a rainy Sunday night.