Almond Chocolate ring cake

I felt like baking today and decided to do this simple moorish cake. It is one of those recipes which I have scribbled on a piece of paper, you leave between pages of a cookbook sure you will not forget where you put it, but of course you do, then you remember the recipe and look for it everywhere and it is not to be found. The other day looking through my old german baking book I found this recipe again, so here it is.

Roasted Beetroot, Feta and caramelized walnut salad

 

We love beetroot, pickled in malt vinegar, raw grated mixed with carrot or kohlrabi, in a smoothie or as we do here in a salad roasted, just delicious.  Again a nourishing vegetarian salad on its own. We find the salty taste of the Feta paired with the beetroot and the sweetness of the caramelized walnuts a great combination.

Flame Cake (Flammkuchen)

We had this dish the first time when we travelled in Alsace (France) along the Rhine on the wine route going north, there are many variations, eat it as a snack with an ice cold beer or serve it with a green salad and you have a perfect lunch.

Soba noodle salad

This is a very nice vegetarian salad just as is, for lunch. We had it for dinner so I served it with crumbed flat head fillets and wasabi mayonnaise it does  not take too long so ideal to do after work.

Rhubarb meringue cake

This is a german classic every café or bakery would sell this cake. Depends on the time of the year the topping could also be made with red currents which is actually my favourite. It is not very often we get those red currants here in summer, if we do, it is only for a very short time. I used frozen cranberries before it worked well but if you do use frozen berries roll them in flour before adding to the topping.

Lamb meatballs in Herb and Lemon Sauce

I cook this dish in a Tagine but you can also use a pan with a lid. This dish can be a quick dinner just served with crusty bread and a mixed salad. We often eat this with quinoa and steamed vegetables.  Served either way it is very moorish.

Mushroom Pearl Barley Risotto

 

We love the earthy taste of pearl barley and mushroom, they are well matched instead of parmesan I use goats feta which adds an other dimension. Very nice on a cold winter day. Start the recipe the night before.

Limoncello

As promised here is a limoncello recipe,  I make it for years there are always a couple of bottles in the freezer it originated from Belinda Jeffrey it is nice before and after dinner especially in summer, actually when I think about it I can drink limoncello anytime. As you only use the peel of the lemons we always make lemonade out of the juice so nothing is wasted.

Grilled Atlantic Salmon with Rice and Lentils

This is a quick and easy dinner you could replace the salmon with blue eye cod, chicken or for the vegetarian, fried haloumi. We also seem to eat a lot of the 5 grain rice lately it features equal parts of white, red and brown rice, pearl barley, quinoa and some seeds. This time I decided to mix it with lentils also a favourite and cook it similar to a rice pilaf.

Kohlrabi salad

Every time I eat kohlrabi I think of my father being in his beloved garden when we were with him he often would just pull a kohlrabi out of the ground cleaned and peeled it and cut it in half. We would eat them like apples they are so crunchy. We mainly had them raw in salads but they are also nice cooked.