Tag Archives: cheese

Pasta with hot honey-chili sauce

Honey Chili Pasta

You need:

  • 100g pasta
  • 80ml cream
  • 1 tablespoon of lemon juice
  • 1 tablespoon of cream cheese
  • 20g of grated cheddar
  • 2 teaspoons of honey
  • 1/2 chili pepper (or less if you want it less spicy)
  • some leaves of fresh basil
  • salt

Cook the pasta with a little salt for about 9 minutes. Meanwhile, mix the cream with the cheese, the hony and the spices and boil it until the sauce starts to get creamy. Now drain the pasta just before it’s done and add it to the sauce. Cook the dish for another 2-3 minutes, then stir in the lemon juice and season to taste with salt and fresh basil. Serve with a fresh salad.

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Creamy courgette-potato soup with garlic

Courgette-potato soup with garlic

You need:

  • 2 small potatoes
  • 1 courgette
  • 1 small shallot
  • 250ml vegetable stock
  • garlic
  • 1 tablespoon of cream cheese
  • 1 tablespoon of parmesan
  • olive oil
  • herbs de Provence
  • salt
  • pepper

Clean the vegetable and cut all in small cubes. Heat some olive oil in a pot and roast the shallot and the garlic gently for a few minutes, then add the potato and courgette cubes. Fry the vegetable for about five minutes, then deglaze with the hot vegetable stock. Boil the soup for 10-15 minutes, then melt the cream cheese into the soup and season with herbs de Provence, salt and pepper. Blend until creamy and serve it with fresh bread and a topping of grated parmesan.

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Filled pancake with summer vegetables

filled pancake with summer vegetables

You need:

For the pancake:

  • 2 tablespoons of wheat flour
  • 1 egg
  • milk
  • salt
  • chives

For the filling:

  • 1 small courgette
  • olive oil
  • rosemary
  • 1 tablespoon of lemon juice
  • 1 tomato
  • 2-3 tablespoons of cottage cheese
  • 1 tablespoon grated parmesan
  • salt
  • pepper

dough for pancakesMix a creamy dough from the wheat flour, the egg and some milk. Season with salt and chives and put the dough for about 30 minutes in the fridge.

Now chop the courgette into thin slices and roast them gently with some olive oil, lemon juice and rosemary in a pan. Meanwhile, cut the tomato in cubes and mix it with cottage cheese and parmesan. Add the roasted courgette and season to taste with salt and pepper.

Take the dough from the fridge and bake a thin pancake. Be careful not to roast it to long, since it could then break when trying to roll it up. Top the pancake with the filling and coil it up.

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Couscous-salad with roasted vegetables

Couscous Salad with roasted vegetables and pitta bread

You need:

  • 80g couscous
  • 50g Feta
  • 100ml water
  • 1 small courgette
  • 2 baby aubergines
  • 1 shallot
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 2 tablespoons of balsamic vinegar
  • some olives
  • olive oil
  • rosemary
  • thyme
  • salt
  • pepper

Mix the couscous in a bowl with some salt and herbs, then add the water and let the couscous soak. Add a little more water if needed. In the meantime, cut the courgette and the aubergines in slices and the shallot it cubes. Heat some olive oil in a pan, and roast the courgette with some salt and herbs for a few minutes before adding the aubergines and the shallot. Stir the vegetables well, and fry them until they get a little brown. Now chop the Feta and tomato in cubes and cut big olives in half. Deglaze the roasted vegetables with the lemon juice and the balsamic vinegar and take the pan from the hot plate. Let it cool down for a few minutes, then mix the vegetables little by little with the couscous. Finally add the Feta, tomato and olives. Season to taste with sat and pepper.If the salad is to “dry”, add a little more olive oil. Serve with fresh bread.

Note: This recipe serves two persons, but you can also keep it in the fridge over night and enjoy the rest for lunch at uni!

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Chicory salad with orange

Chicory salad with orange1

You need:

  • 1 chicory
  • 1 orange
  • 1 tablespoon of walnut
  • 1 tablespoon of blue cheese
  • 1 tablespoon of walnut oil
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of honey
  • salt
  • pepper

Wash the chicory and cut the leaves into bite sized pieces. Peel the orange and cut it also in small pieces. Mix a dressing from vinegar, honey and oil and season to taste with salt and pepper. Now mix the chicory, orange and walnuts and top with the blue cheese. Sprinkle the dressing over the salad and serve it with some fresh bread.

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Penne with spinach and blue cheese

Penne with spinach and blue mould cheese

You need:

  • 100g Penne
  • 150g spinach
  • 50ml milk
  • 40g blue cheese
  • 1 tablespoon of natural joghurt
  • olive oil
  • salt
  • nutmeg
  • fresh basil

Cook the Penne with enough water and a little salt. Meanewhile, heat some oil in a pan and gently roast the spinach with a pinch of salt and grounded nutmeg for 2 minutes, then add the milk. (Be carefull with the salt, blue cheese is sometimes already quite salty.) Shortly before the Penne is done, drain the pasta and add it to the spinach. Mix it with the cheese and the joghurt and boil it gently until the pasta is done. If necessary, add some milk to make it more creamy. Now season to taste with fresh basil.

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Creamy broccoli-cauliflower soup with Cheddar

Creamy broccoli-caoliflower soup

You need:

  • 100g broccoli
  • 100g cauliflower
  • 1 small potato
  • 200ml vegetable stock
  • 50ml milk
  • 1 tablespoon of cream cheese
  • 1 tablespoon of grated cheddar
  • 1 teaspoon of chives
  • vegetable oil
  • salt
  • pepper

Chop the vegetable in small cubes. Heat the oil in a pot and roast the vegetable gently for about 5 minutes. Then add vegetable stock and milk and boil the soup for 10-15 minutes. Melt the cream cheese into the soup and add the herbs before blending the soup until it’s creamy. Stir the Cheddar into the soup and season to taste with salt and pepper. Serve with some fresh bread.

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