Posted in Recipes

Almost Mac’n’Cheese

Spring greens and left-overs version

  • 1 portion Spätzle (or any other left over pasta you want to use up)
  • 4-5 Tbsp cream
  • 2-3 Tbsp grated cheddar (or other cheese left overs)
  • 5 mushrooms
  • 1 small tomato
  • 1 handful of mixed fresh herbs & rocket (chop them)
    • (I used parsley, dill, chives, mint, red basil, and rocket)
  • Salt, pepper, rosemary to taste
  • 1 Tbsp full of chopped onion (or use 1-2 spring onions if you have)
  • 1-2 gloves of garlic


  1. Prepare pasta as usual
  2. Brown the onions and and the garlic in a bit of olive oil
  3. Slice the mushrooms and throw them in
  4. Same with the tomatoes
  5. Once the mushrooms are ready
  6. Turn the heat to lowest possible temperature
  7. Pour in the cream and grated cheese
  8. Stir until the cheese is molten
  9. By now the pasta should be done
  10. Put the pasta into the sauce and stir
  11. Chop the herbs and rucola
  12. Place in the serving dish
  13. Pour the Pasta and sauce mix over it
  14. Mix it well
  15. Enjoy!


Posted in baking

Piña Colada Cake

Pina colada cake

Ingredients Pina Colada Cake

For the cake

250 g pineapple chunks (canned)
150 g coconut milk
100 g sugar
3 eggs
75 g corn starch
225 g flower
3 tea spoons baking powder
100 g desiccated coconut

For the Icing

2 teaspoons lemon juice
2-3 tablespoons icing sugar
2 tablespoons pineapple juice (from the can above)
one or two spoon full of dessicated coconut for decoration

Peparing the cake

  • beat the eggs and sugar
  • add flour, starch, baking powder, coconut milk and beat until dough is smooth
  • add 100 gr of dessicated coconut & the finely chopped pineapples
  • carefully mix into the dough with a spoon


Preheated oven to 150°C

Bake for about 1,5 hours

Once the cake has cooled down

Mix the icing ingredients and put on top of the cake then sprinkle some of the coconut over it

Posted in baking

Messy Log … Mascarpone Cake

mascarpone messy log

The Chocolate Base

5 eggs

100g sugar

100g flour

3 generous tablespoons Green&Blacks organic cacao

  1. Beat eggs until foaming
  2. Add sugar until foamy
  3. Sieve flour and cacao into and beat lightly
  • Bake for ca 10-15min
  • Make sure it is not too dry
  • Once you take it out of the oven put a clean moist kitchen towel over the dough whilst it is cooling down

The Filling

  1. 350g mascarpone
  2. 3 table spoons demerera sugar
  3. 1 shot Amaretto
  4. 100g chocolate chips
  5. 1 peeled and finely cut orange
  6. 1/2 cup orange juice
  • Mix it thoroughly
  • spread evenly onto the cooled base
  • carefully roll it
  • dust more cacao powder over it
  • rest in fridge for at least a couple of hours before serving
Posted in Recipes

Japanese Salmon Soup—The Lost Recipe Version

Japanese Salmon Soup


Last week I saw this really nice recipe for Japanese salmon soup online. Unfortunately I did not bookmark it and cannot find it anywhere, in my browser history. So all I remember the author recommended to make the broth first and rub the inside of the ceramic crock-pot with miso soup.

So all I had was some ingredients (most of which I cannot even get anywhere close to home—big hint to Waitrose!) so I had to tweak and make it from what I remember.


The Broth

  • 1,5 l water: to be honest I threw in all my left over frozen fish and seafood and an onion, I think it was about 400 gr
  • boil until fish is done
  • because the left over frozen seafood had a bit of freezer burn I poured it all through a sieve so I would only have the broth and non of the meat (happy neighbour cats)

The Actual Soup

I took my pretty ceramic crock pot and rubbed the inside with miso soup paste (which is normally my emergency lunch)

  • 2 slices of Norwegian organic salmon
  • 2 tok choi cut into pieces
  • about 7 chiitake mushrooms cut small
  • 1 leek cut in slices
  • 1  tablespoon fish sauce
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon soy sauce
  • 2 fresh chillies
  • some fresh ginger

I placed all of this in the ceramic crock pot and then baked it for 1,5 hours at 200°C

It turned out really well despite missing most ingredients and it probably tastes anything but the actual Japanese fish soup, but that’s the best I could do with the ingredients I could get hold of.


Posted in Summer 1946

Summer 1946—Sour or Salt Cucumbers (Pickles)


  • A three-score (Schock = 60) cucumbers
  • 5 liters water
  • 250g salt
  • Cherry or Wine leaves
  • 40g dill
  • some dittander (peppergrass)


Beauteous cucumbers without spots are going to be put into cold water over night. On the next day brush them clean, pierce them with a wooden skewer or knitting needle and layer them in Steintopf (earthenware). On top lay the dill, cherry- or wine leaves. Boil water and salt let it cool down and pour over the cucumbers, weight them down and leave in a warm room. If you store them for a longer period of time take the leaves and dill off the top; cucumbers will last longer as the leaves turn streaky easily.

Posted in Recipes

Lamb Stew



Lamb Stew with Turnip

The Broth

I had one leg of lamb left, place this with some pieces of sellery, 1 carrot, thyme, rosmary, garlic, some onion, juniper berries, bay leaf, pimento and pepper corns into a pot. Pour 1 liter water over it and simmer for 2 hours.

Meanwhile peel and cut a turnip and two big potatoes into small cubes.


Preparing the Stew

  • Place turnip and potato cubes into a pot
  • Pour the broth over it
  • Add 1 teaspoon of majoram
  • Freshly cracked pepper and salt
  • Cut the meat of the bone and add it to the mix

Let the mix simmer until the turnip and potatoes are soft.