Sometimes you just don’t want to spend a long time with preparing your lunch or supper, so the temptation to just grab one of the countless ready meals in the supermarket is huge. But since the ‘ingredients’ section on those meals always sends cold shivers up and down my spine (especially the number of ingredients that sound more like stuff I would expect to find in a chemistry lab), I rather go for something easy and simple to cook, and which is ready within just a few minutes. Like omelettes! This one is jazzed up with using two different kinds of cheese and fresh tomatoes – yummy!
Tag Archives: eggs
On hot summer days, I don’t want to cook a hot dish or spend a long time in the kitchen. But nibbling nothing but lettuce for weeks isn’t a great fun either, so I created a fresh summer salad with spicy radish and fresh cucumber, served along with a horse radish-topped egg. Bon appétit!
- 250g potatoes
- 2 eggs
- 1 small red ball pepper
- 1 small apple (sweet ones like Gala work best)
- 3 tablespoons of joghurt
- 1-2 tablespoons of low fat mayonnaise
- 1 teaspoon of french mustard
- some gherkins (with the vinegar)
First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.
Note: This serves two hungry students.
If you stand in front of the storage rack with eggs in the supermarket, have you ever noticed how big the variety of prices and producing companies is? Well, an egg is an egg, so why do some eggs cost twice as much as others? You probably know the reason: it’s the way they are produced. Continue reading
Eggs, eggs, eggs: In the Easter time, there seems to be no other topic. If from chocolate, hard candy or the ‘real’ ones – supermarkets almost seem to offer nothing else these days. One reason for The Uni Cookbook to make a little Easter special! Continue reading
I did not have that much time for posting on The Uni Cookbook the last weeks since with the end of the winter term a lot of deadlines kept me away from the cooker. Nevertheless, for the last day of term I decided to surprise my coursemates with some special “space” muffins – legal ones of course.
You need (for 20 muffins):
- 100g butter
- 100g joghurt
- 220g sugar
- 3 eggs
- 200ml milk
- 500g wheat flour
- 4 tablespoons of baking powder
- 1 tablespoon of vanilla essence
- 1-2 tablespoons of instant coffee
- 100g icing sugar
- 1-2 teaspoons of blue food colour
- 2-3 tablespoons of water
- white chocolate stars or sugar pearls
Mix the eggs, sugar, butter and joghurt and stir until creamy. Now add the milk, sift the flour and baking powder into the bowl with the dough and stir it well. Devide the dough in two halves and mix one part with the vanilla essence and the other with the coffee.
Now place a a paper muffin case in every hole of your muffin tray and start heating the oven. (If you don’t have paper muffin cases, you can also grease the muffin tray with a little butter.) In each muffin hole, fill in one tablespoon of coffee respectively vanilla dough. Mix the dough a little to get a nice dark-and-light pattern (but not so much that you don’t see a difference any more!). Put the tray in the oven and bake the muffins for 20-25 minutes at 180°C.
When the muffins are done, take the muffins gently out of the tray and let them cool down. For the icing, simply mix the icing sugar with the food colour and the water (add more if the icing is not creamy enough) and brush the muffins with the blue “space”. Sprinkle some chocolate stars or sugar pearls on top. Wait until the icing has dried, and then: enjoy!
- 1 hard-boiled egg
- 2 tablespoons of cottage cheese
- 1/2 teaspoon of french dijon mustard
Peel the egg and cut it in little cubes. Mix it with the cottage cheese and mustart and season to taste with herbs, salt and pepper. Leave the egg salad in the fridge for at least two hours before enjoying it with fresh toast.