Celeriac Cheese Steak with Apples and Onions

Let’s start the year 2022 with a seasonal recipe.

Cooking seasonal is getting more and more important. It has several positive effects on the environment, is good for your health and can save you money.

When we started eating more seasonal, I first searched for a seasonal food calendar for the region in which we live on the internet. It didn’t took me long to find what I was looking for and I actually thought it was exciting to learn more about it.

The idea for this recipe was given by my mom, when she told me about their celeriac stored in the root cellar and that they love to eat them as a steak. Unfortunately I didn’t have any celeriac in my cellar but lots of apples and onions from last years harvest and I wanted to combine all three as a seasonal lunch.

My husband and I think it turned out very delicious.

Ingredients for Celeriac Cheese Steak with Apples and Onions

(serves 2)

2 slices celeriac (1.5 cm thick)

1 apple

1 onion

1 slice of your favorite cheese (1/2 for each steak)

2 Tbsp whole wheat flour

2 Tbsp bread crumbs

1 egg

1 tsp honey

cayenne pepper, salt and black pepper to season

How to cook the celeriac cheese steak with apples and onions

  • Peel and cut your celeriac into 1.5 cm thick slices and cook them in salt water for about 10 minutes. Set aside to cool down.
  • Roughly chop the apple and onion.
  • Prepare three plates to bread the celeriac. Give the whole wheat flour to the first plate. On the second plate beat the egg until the egg white and the yolk are mixed very well. The bread crumbs go on the third plate combined with the cayenne pepper, salt and black pepper.
  • Using a sharp knife cut a pocket in the celeriac slice and stuff it with your favorite cheese.
  • Dip the celeriac in the flour and shake off any excess. Then dip the slice in the egg until completely covered. Now roll the celeriac in the spiced bread crumbs until everything is covered well.
  • Heat a tbsp of oil (I prefer olive oil) in a pan and fry your breaded celeriac on medium heat for 3 to 4 minutes on each side.
  • Meanwhile preheat a second pan and fry your apples and onions in a little bit of olive oil and a tsp of honey on medium heat just until the celeriac steak is done.

Serve the steak with the apples and onions on top.

I also have this recipe available on my YouTube channel here.

Live in each season as it passes: breathe the air, drink the drink, taste the fruit.

Henry David Thoreau

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Hearty Pumpkin Soup

As nature slowly changes into fall colors, the days are getting shorter day by day just a few minutes and the nights are getting cooler. Soon the insects will take their well earned winter break and we long for heartier meals.

This is the time when I like to cook pumpkin soup from Hokkaido Pumpkins. I prefer the Hokkaido Pumpkins because I can cook them with the skin on and they are a good source of fiber and vitamins, just what we need when the colder seasons are around the corner.

The sweetness of the pumpkin harmonizes well with the spiciness of the spices and it is a real treat on cooler days.

Hearty Pumpkin Soup

Ingredients

(serves 6-8)

1 Hokkaido Pumpkin 1,5 kg (about 1 kg when cleaned)

1 medium size Potato

1 medium size Onion

2 medium size Carrots

1 Garlic Clove

1.2 L Water

2 tsp Vegetable Broth

1 tsp Ginger Powder

2 tsp Curry Powder

1 1/2 tsp Salt

Pepper

a good pinch of Nutmeg

Hokkaido Pumpkin

How to cook the Hearty Pumpkin Soup

  • Wash and cut your Hokkaido Pumpkin into chunks. Roughly chop the onion, carrots and potato. Mince the garlic (I use a garlic crusher).
  • In a large pot sauté the onion and garlic in a little bit of oil.
  • Add the carrots and potato and roast for a few minutes.
  • Add the pumpkin, mix well and roast for another few minutes.
  • Add the curry, ginger and nutmeg, stir well and roast again for a few minutes.
  • Now it’s time to add the water and bring to a boil. As soon as the water boils add the vegetable broth powder, stir and let simmer for 30 minutes or until the vegetables are soft.
  • When the veggies are soft, blend the ingredients with the immersion blender until you have a smooth soup.
  • Add salt and pepper and let simmer for 2 minutes.
  • Serve with toppings.

There are many toppings you can use on pumpkin soup to add different colors and texture. Here are my families favorite toppings:

Sour Cream

Pumpkin Seeds

Parmesan Cheese

Bacon bits

Jalapeños

We also like to eat fresh bread with our soup.

Storing and to reheat

Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup in a pot on the stove top over low to medium heat. Stir occasionally so the soup won’t burn.

Comfy sweaters, warm drinks, pretty colors and hearty food!

If you try this recipe and love it, please leave a comment below or tag me on Instagram Here

I also have this recipe on my YouTube channel Here


Tuna Salad with Kidney Beans

This colorful summer salad is the perfect side dish for a grill out, to serve in taco shells or with fresh bread and pan-fried cheese. It’s fresh, juicy and crisp and once you try it you are hooked.

Loaded with protein, fiber and vitamins this salad is super healthy and a pescatarian’s dream.

Ingredients for 4 servings

500g Tomatoes

1 green or red bell pepper

1 yellow chili pepper

1 can (250g) kidney beans

juice of 2 limes

3-4 Tbsp Extra Virgin Olive Oil

Salt, Pepper to taste

1 medium onion

1 clove of garlic

2 cans of tuna in its own juice

How to prepare the salad

  • Start by draining your tuna and drain and rinse your kidney beans.
  • Mince your onion and garlic. I like to use a garlic press to mince the garlic but you can also cut it into very small pieces with a knife.
  • Make a vinaigrette with lime juice, olive oil, salt and pepper. I start with 1/2 tsp of salt but might add a little more before serving the salad.
  • Add the minced onion and garlic to the vinaigrette and set aside.
  • With a knife, score a small “x” into the bottom of each tomato. Give the tomatoes to a large bowl and cover with boiling water, set aside. This will help to peel your tomatoes.
  • Slice the bell pepper into thin strips and mince the hot chili pepper.
  • You should now be able to easily peel the skin off the tomatoes. Remove the seeds and cut the tomatoes into small pieces. This part always gets a little messy.
  • After all the cutting, slicing and peeling you can now give the tuna, kidney beans, tomatoes, chili peppers and sliced bell peppers into a large bowl.
  • Pour the vinaigrette over the salad and toss to coat.
  • Chill in the fridge for an hour before serving. Season to taste.

How to store the salad

Store in an airtight container in the fridge for up to 2 days.

Sunshine on my mind

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I also have this recipe on my YouTube channel Here


Rhubarb Dessert

This tart and slightly sweet vegetable has a short growing season and is available in early spring.

You can enjoy it in so many wonderful ways from dessert to cakes and pies, jams, juice, crumble, compotes, in salads and many more.

Rhubarb is low in calories and a good source of fiber, Vitamin K and C and antioxidants.

Cooking a rhubarb dessert is very simple and doesn’t take up much time.

Raw Rhubarb

Ingredients for 4-6 servings

1 kg Rhubarb

200g Sugar

How to cook the Rhubarb

  • wash the rhubarb stalks under cool water and peel off the stringy fibers with a small knife
  • trim the top and bottom of the stalks and cut the rhubarb into 2-3 cm thin slices
  • give the vegetable to a large pot and add water, just enough to cover the bottom of your pot
  • add sugar and bring to a boil
  • reduce the heat and simmer for about 5 minutes. If you like the rhubarb a little more firm, reduce the cooking time by 1-2 minutes

Rhubarb with vanilla sauce

How to serve the Rhubarb

Serve warm or cold with vanilla sauce or vanilla ice cream or on pudding.

How to store in the fridge

If you have raw rhubarb that you are not ready to cook yet, wrap it in a damp towel and store in the fridge for up to three days.

Store your cooked rhubarb in an airtight container in the fridge for up to one week.

How to freeze

You can freeze the raw or cooked rhubarb in a freezer safe container for up to a year.

I would recommend to freeze the raw rhubarb clean, dry, peeled and cut into pieces.

Cooking with love provides food for the soul.

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I also have this recipe on my YouTube channel Here


White Asparagus

A traditional German meal

It’s (almost) asparagus season in Germany. The season goes from mid April to June 24th. During this time asparagus is served in soups, salads, as a side dish or the traditional German meal of Asparagus with potatoes and cured ham, served with melted butter or Hollandaise sauce.

The “white gold” makes the German heart beat faster. Asparagus is tasty and nutritious.

How much asparagus to serve per person?

It always depends on the dish you want to cook or how much everyone likes asparagus . If we eat asparagus with potatoes and cured ham, I always buy 1.5 kg fresh asparagus for the four of us (2 adults, 2 teenager).

Ingredients

1.5 kg fresh white asparagus

2 liters water (to boil)

2 tsp salt

1/2 tsp sugar

1 tsp oil (I use olive oil)

How to cook fresh asparagus

  • peel the fresh asparagus stalks with a vegetable peeler by placing it on a flat surface (this will keep the stalks from snapping) and run the peeler from just below the heads to the bottom
  • cut off the cut ends
  • in a large pot bring 2 liters of water, salt, sugar and oil to boil
  • add the fresh asparagus and simmer for 20-30 minutes or until soft
  • when the asparagus is soft take it carefully out of the water using a strainer spoon or tongs, be careful to not damage the delicate heads and serve with your favorite sides

While the asparagus is cooking on the stove, I prepare the side dishes. For the traditional meal I cook my potatoes, melt the butter to serve as a sauce and slice the cured ham in thick slices.

How to store the asparagus

If the asparagus is cooked, store in a airtight container in the fridge up to three days.

Store the fresh asparagus wrapped in a moist towel in the vegetable drawer of your refrigerator for up to 4 days.

The most indispensible ingredient of all good home cooking: love for those you are cooking for.

Sophia Loren

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I also have this recipe on my YouTube channel Here


Mayonnaise Free Potato Salad

Potato Salad is a wonderful old-fashioned dish traditionally made with mayonnaise.

It’s the perfect side dish for cookouts or lunches/dinners. It’s also a good way to use leftover potatoes (I always cook to many potatoes for lunch) and make a quick little salad.

Since not everyone likes mayonnaise here is an alternative made with sour cream.

Ingredients

500 g potatoes, cooked

150 g sour cream

25 ml sweet cream

1 small onion

2 pickles

fresh parsley

salt, pepper, sugar and pickle juice to taste

optional radishes and/or a cooked egg

How to prepare potato salad

  • cook your potatoes with the skin on until they are easily pierced with a fork. Set aside and let cool while you prepare the rest of the ingredients
  • in a large bowel whisk together the sour cream and the sweet cream until evenly combined
  • dice the onion and pickles into small pieces, add to the cream mix and season with pickle juice, sugar, salt and pepper
  • cut your potatoes into chunks or slices (feel free to peel the potatoes) and give to the sauce. Toss gently until evenly combined
  • garnish with fresh parsley
  • optional: add a hard boiled egg cut into pieces or sliced radishes
  • chill in the fridge for 1-2 hours before serving

How to store the salad

You can store the salad in a sealed container for up to 3 days.

HAPPINESS is HOMEMADE

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Marzipan Potatoes

You can find this tender marzipan candy all over Germany this time of the year.

The cocoa powder dusted marzipan potatoes are not called potatoes because they are made out of it, it’s because they look like little baby potatoes. These chewy little treats are mouthwatering!

They are fast and easy to make with only 3 ingredients and also make a cute gift wrapped up in little bags or small glasses.

Ingredients for 25 Marzipan balls

200 g Marzipan

75 g icing sugar

1/2 tsp cocoa powder

How to make the Marzipan balls

  • Give the marzipan to a bowl.
  • Sift in the icing sugar and knead until you have a smooth dough. This may take a while!
  • Form your dough into a roll and cut into 25 small pieces.
  • Roll each piece into a little ball.
  • Give the cocoa powder into a bowl with your marzipan balls and move them around until dusted with the powder.

How to store

Keep in an airtight container, store in a cool and dry place.

Merry everything and happy always.

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Marzipan Cookies

Marzipan cookies are a delicious Christmas treat with their firm exterior, crunchy almond on top and dreamily chewy interior. A scrumptious surprise not only for Marzipan lovers!

No christmas is complete without them.

Ingredients for 36 cookies

250 g Marzipan

1 egg

80 g icing sugar

60 g almonds

70 g ground almonds

40 g all-purpose flour

3 drops rose water

36 pieces round edible paper for baking

How to bake the cookies

  • Cut the marzipan into chunks, that makes it easier to work with.
  • Add the marzipan chunks and the egg white to a bowl.
  • Sift in the flour and icing sugar.
  • Add the ground almonds and a few drops rose water.
  • Knead the dough until smooth.
  • Cover the dough and let chill in the fridge for an hour.
  • After an hour preheat your oven to 150C/300F.
  • Cut the chilled dough into 36 pieces.
  • Roll the dough pieces into little balls.
  • Place the dough balls on the edible paper and press them down a little.
  • Add an almond on top of each cookie.
  • Brush the cookies with a mix of the egg yolk and a tbsp. of water.
  • Bake them in the oven for 15-20 minutes until golden brown.

How to store the cookies

Store your cookies in an airtight container with a lid and they will last up to 2 weeks.

May this holiday season be filled with laughter, joy, and peace.

If you try this recipe and love it, please leave a comment below or tag me on instagram !


Homemade Apple Cider

We recently picked our last apples for the season. It was just one tree left, a winter apple, and it was packed with apples. These apples are fantastic and store very well. We use them all winter long for Scrumptious Apple Cake and pies, apple sauce, homemade apple cider and Feeding Garden birds in fall and winter.

We shared many apples with our family and stored a good amount in our root cellar.

Winter Apples

For my apple cider I pick 7-8 large apples and make homemade apple juice with my juicer until I have about 1 liter of juice but store-bought juice is fine as well.

This homemade apple juice is so delicious that I could just drink it. But I wanted to do something else, so I’ll get all my ingredients.

Ingredients

1 liter apple juice

juice from one orange

1 cinnamon stick

1 star anis

1 piece of ginger (walnut size )

3 cloves

1 teaspoon homemade vanilla sugar

2 teaspoons honey (optional, to sweeten the cider when it has cooled down)

How to cook apple cider

I give all ingredients except the honey in a cooking pot and bring to a rapid boil. As soon as it boils I’ll take it off the heat and set aside for 30 minutes to let all the flavors from the herbs and spices infuse.

After 30 minutes, I pour the apple cider through a sieve to remove the herbs and spices. I add 1-2 teaspoons of honey if it’s not sweet enough.

The house smells incredible like fall and winter and it’s time to enjoy the delicious apple cider!

Storing and to reheat

If the apple cider no longer has the desired temperature, I reheat it on the stove. I’ll keep leftovers in the fridge for another day.

Stay cozy!

If you try this recipe and love it, please leave a comment below or tag me on Instagram here !


Vegetarian Chili

Vegetarian Chili

The temperature outside has dropped quite a bit the last few days and we had the first night frost.

The need for cosiness brings all the wonderful fall and winter dishes we love to my mind.

One of my favorites is a healthy and hearty vegetarian chili loaded with beans and spices that’ll warm you up. It’s an awesome dish for the weekend when we spend the whole day outside. We just warm up a bowl of chili and garnish with everyones favorite toppings. Heavenly!

Ingredients 

2 tablespoons olive oil 

1 small onion (diced)

1-2 cloves garlic (minced)

1 carrot (diced)

1 red or yellow bell pepper (diced)

2 cans (400g each) diced tomatoes

1 can (400g) kidney beans

1 can (400g) black beans

1 can (400g) cannellini beans

1 can (200g) black-eyed peas

1 small can ( size 1/2 cup) corn

1 1/2 cups veggie broth

1 bay leaf

Spice mix

2 tablespoons chili powder

1/2 teaspoon dried cilantro

1/2 teaspoon dried oregano

1/2 teaspoon smoked Salt

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/2 tablespoon sugar 

Toppings

Sour cream, cheddar cheese, fresh cilantro, chives, avocado, tortilla chips, baguette

How to cook the vegetarian chili

Heat the oil in a large pot or Dutch oven and simmer the diced onions for 2-3 minutes. Add the diced carrot, minced garlic and diced bell pepper and cook for about 5 minutes, stir occasionally. 

Prepare the spice mix. Combine all the spices (chili powder, cilantro, oregano, salt, cumin, paprika, Pepper and sugar) into a small bowl and set aside.

Drain and rinse your beans.

When your veggies are tender add the spice mix and stir well to cover all your vegetables. Cook for a minute but be careful not to burn.

Add the diced tomatoes and stir. Now stir in the beans, corn and veggie broth and add the bay leaf.

Adjust the heat to maintain a gentle simmer for 30 minutes with the lid on. Stir occasionally.

To thicken the chili, remove 1-2 cups of the chili, transfer to a bowl and blend with an immersion blender. You can also use your blender or smoothie maker, but ensure the lid is closed.

Once your mixture is smooth, pour it back into the chili and stir to combine. 

Let simmer for another 2-3 minutes and season to taste.

Now you can garnish the chili with everyones favorite toppings.

Veggie Chili garnished with sour cream, cheddar cheese and fresh cilantro. Served with baguette.

Storing and to reheat

You can store the cool chili in a sealable container in the fridge for 4 days. To heat up leftover chili on the stove top, turn on the cooktop to medium heat and stir the chili constantly while reheating. If the chili is too thick, add a little bit of water.

If you try this recipe and love it, please leave a comment below. Tag me on Instagram @luckyloreleyy