Saturday, 5 August 2017

Yoghurt Cake (with Raspberries)

Source: here

What you need

  • 3 medium sized eggs
  • pinch of salt
  • 125-130g of white sugar
  • 125-130g of white/plain flour
  • 125-130g of yoghurt
  • 75-80g of vegetable oil
  • 1-2 teaspoons of baking powder
  • vanilla extract
  • possibly lemon/orangle zest/peel 
  • fresh raspberries
  • a bit of butter for the tin


  • mixing bowl
  • baking tin

How you do it

  • preheat oven to 180C
  • in bowl add all ingredients - except the raspberries!
  • mix until the dough gets smooth (food processor/kitchen machine would be good)
  • grease the tin
  • pour the content from the bowl into the tin
  • wash the raspberries and put them on top of the dough. Press them gently into the dough - so that they are partially submerged (but still visible)
  • put into oven for ca 45 - 55 min

Friday, 24 March 2017

Lemon Anchovy Pasta

Haven't tried that yet - but will shortly

What you need

  • 1 lemon, 1 onion, 1 garlic clove
  • salt, pepper, olive oil
  • parmesan
  • spaghetti pasta
  • slice of bread


  • saucepan 
  • frying pan (for the bread crumbs)
  • large pot for the pasta

How you do it

Step 1

  • take 8 tablespoons good olive oil and pour into saucepan. 
  • peel and chop the onion, cut the garlic clove in half
  • peel 2 stripes from the lemon
  • rinse the anchovy fillets
  • heat up the saucepan with the olive oil and add chopped onions, garlic, lemon skin and anchovy fillets to it
  • cook and stir until the anchovy fillets disintegrate
  • take off the heat and put on the side to cool down

Step 2

  • cut a slice of bread into little cubes
  • heat up a frying pan with very little oil and fry the cubes in the pan until they darken
  • take of the heat and put on the side to cool down

Step 3

  • fill the large pot with water. When it boils enter 1-2 teaspoons of salt to it
  • add spaghetti and boil for ca 8-9 min (or whatever it says on the packaging)
  • when done drain the pasta
  • heat up the sauce pan with the onion/garlic/lemon/anchovies (Step 1)
  • mix the spaghetti into the hot sauce for a minute or two
  • then add the breadcrumbs from Step 2 and mix
  • finally - serve with freshly grated black pepper and parmesan

Saturday, 25 February 2017

Lunch Meals

Taken from:

Noodle Pot

What you need

  • 2-3 chicken breasts 
  • chilli 
  • salt
  • mange tout
  • 2 carrots
  • 3 large mushrooms
  • 1 lemon + lemongrass
  • 1 small ginger
  • vermicelli
  • oil
  • sprint onions
  • sunflower seeds

How to do it


  • preheat oven to 180C
  • slice chicken into small stripes
  • squeeze 1 lemon and cut/dice lemon grass
  • take a small glass bowl and mix lemon juice with 2 table spoon of vegetable oil add a little salt and pepper
  • put the chicken dices into a baking tray and mix with the lemon dressing
  • put into oven for ca 30-40 min


  • peel and cut carrots into 2 inch/5cm bits and then quarter them into 4 long 5cm/2inch pieces
  • heat pan with oil and add sliced carrots
  • after ca 3-4min add washed mange tout
  • wash and slice mushrooms
  • after another 3-4 min add the mushrooms
  • cook for another 3-4 minutes
  • remove from heat


  • get a mixing bowl and put the vermicelli into it. 
  • put water on the boil
  • once boiling take the water and pour over vermicelli so that they are covered in water.
  • Leave for 5 minutes
  • remove water (sieve) and put the vermicelli back into the bowl
  • mix the veggies and roasted chicken (with juice) with the noodles
  • wash and cut spring onions and add to it
  • add 1-2 table spoons of sun flower seeds to it
  • mix well

Lentil Pot

What you need

  • 200-250 g red lentils
  • 2 cloves of garlic
  • 1 onion
  • 1/2 tea spoon turmeric
  • 1 tea spoon nigella seeds
  • chilli flakes
  • salt/pepper
  • 800ml water
  • oil

How to do it

  • slice the garlic
  • put one table spoon oil into a frying pan and heat up
  • add garlic and onions and fry for 6 min
  • add turmeric and mix well for another 30 second
  • take off the heat
  • put the water into a sauce pan and heat up
  • once boiling add the onion/garlic/turmeric as well as lentils to the water
  • put a lid on and let simmer for ca 20min
  • at the end: add oil to the frying pan and add chilli flakes/nigella seeds to it. Roast for 30s
  • add seeds/chilli flakes to the lentils and mix

Flat Bread

What you need

  • 100g wholemeal and 100g plain/white flour
  • pinch of salt
  • 140ml water

How to do it

  • add all ingredients into a mixing bowl and mix thoroughly until you get a soft dough
  • split the dough into 8 different balls and dust with flour
  • heat up oil in a frying pan
  • take each dough ball and roll it flat to a disk of ca 12cm/5in (pizza size)
  • add to the frying pan for 1 minute - then turn it over and cook for another 30s

Monday, 16 January 2017

Roast Potatoes

What you need

  • 500g - 1000g potatoes (500g serves 2)
  • salt, pepper
  • plain flour
  • oil - or better goose fat
Optionally, you can also use some herbs such as rosemary or oregano.
You can also sprinkle the potatoes with a bit of sugar - a recipe I picked up in Northern Germany.


  • pot 
  • oven
  • colander

How you do it

Preheat the oven and prepare the potatoes
  • peel the potatoes and quarter them
  • put them in a pot with a touch of salt and fill with water until the potatoes are covered
  • preheat the oven to 200C (electric/fan)
  • fill a baking tray with oil/goose fat so that the entire area is covered

  • put the baking tray with oil/fat into the preheated oven
  • bring the pot with the potatoes to a boil
  • boil for 2 minutes
  • drain potatoes in a colander
  • sprinkle some flour and salt over the potatoes and shake vigorously 
  • take out the baking tray and put the potatoes into it.
  • Sprinkle with salt and - possibly - herbs
  • put back into the oven

  • after 15 min take out the baking tray and turn the potatoes around
  • put back in for another 15 min and turn potatoes again
  • then roast for another 15 min
Potatoes should now be roasted and golden brown