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Monday, January 16, 2017

Homemade Pesto with Penne

Homemade Pesto with Penne

Pasta is one of the best things in the whole wide world. So what makes this even better? Right a homemade pesto made with fresh basil. Believe me this is heaven on earth and will outrange any store bought pesto you have tried so far. If you`re still hesitating then let me tell you, that you can prepare it within a short amount of time. You just need a hand-held blender or a food processor. Are you in now? Then let`s dive into making this delicious pesto.

Ingredients (for 2 servings):
  • 200g penne
  • water, enough to cover all the pasta
  • salt to your taste
  • pepper to your taste
  • 40g fresh basil leaves
  • 30 to 40g pine nuts
  • 50g grated Parmesan cheese
  • 50 to 75ml olive oil, depending on the size of your jar
  • 1 jar
Instructions:
  • put basil leaves, pine nuts, grated cheese and maximum half of the olive oil into a bowl.
  • mix everything with a hand-held blender until you got a homogenous paste. Season with pepper and if you like salt.
  • pour your pesto into the jar and fill it up to the top with olive oil.
  • bring water to a boil in a pan. Add salt and penne. Cook following the instructions on the packing.
Of course you don`t have to use your homemade pesto right away. You can store it in the fridge up to one week. There`s also the possibility to prepare a huge batch for several jars that you can freeze. Like that you can enjoy your pesto whenever you like.

Read you soon,
xoxo

Sunday, January 15, 2017

Beetroot Risotto



Beetroot Risotto

The beautiful color beetroot gives your food is already reason enough to start cooking with this ingredient. Who doesn`t like pink food! Rice is very suitable for this purpose, as it will soak in all the amazing color that the beetroot provides. But of course there are many other possibilities to choose from, like smoothies, different juices or salads for example. But I guess we kind of all can`t say no to some creamy, cheese topped risotto, that`s why I decided to stick with this dish.

Ingredients (for 2 servings):

  • 100g risotto rice
  • 500ml water
  • salt to your taste
  • black pepper to your taste
  • 1 tablespoon canola oil
  • 1 onion, finely chopped
  • 1 garlic clove, pressed
  • 150g beetroot, cut into little pieces
  • 30g grated Gruyere cheese
Instructions:
  • pour canola oil into a pan and heat. Add the finely chopped onions. If they sizzle the oil has the right temperature.
  • add the risotto rice and cook both until the onions get transparent looking.
  • pour in the water and reduce the temperature to low heat.
  • add salt and pepper to your taste and the beetroot pieces.
  • cook on low heat whilst constantly stirring until the rice gets a creamy consistency.
  • add pressed garlic and mix well.
  • serve on a plate and sprinkle over the grated cheese.
If you`re not going to eat all of the risotto you can store it in an airtight container in the fridge up to two days.
So far I`m looking into more dishes using beetroot. Anyone having any ideas that you would like to share?

Read you soon,
xoxo

Saturday, January 14, 2017

Ham Roast Sandwich

Ham Roast Sandwich

There are two things I`m trying to pay attention to this year, one is spending less money and the other one is not wasting any food. This sandwich does both, it`s made out of leftovers from this ham roast recipe and it`s the perfect go to meal or snack to bring to work. Like that you don`t have to spend money buying something for your lunch break.

Ingredients (for 1 sandwich):
  • 2 slices whole-grain bread 
  • 1 teaspoon mayonnaise
  • 1 teaspoon mustard
  • 1 to 2 slices ham roast, you can find the recipe for this ham roast here
  • 1 sandwich pickle slice
Instructions:
  • spread the mayonnaise on one slice whole-grain bread and the mustard on the other one.
  • place the ham roast on the bread slice with the mustard.
  • lay the pickle slice on top of the ham roast and place the bread slice with the mayonnaise on top of the pickle slice.
The sandwich can easily prepared one day in advance. Just wrap it in tin foil and store in the fridge.
Talking about saving money, do you guys have any more suggestions?

Read you soon,
xoxo

Friday, January 13, 2017

Sunken Raspberries

Sunken Raspberries

Ok admitted, this is totally a summer recipe and maybe not the right time of the year to post this. But hey, it`s a healthier choice compared to cookies and cakes! Besides that it brings so much summer memories. My mum and I ate that every summer, just instead of strawberries I used raspberries this time. What dessert brings you back childhood memories?
Oh and yes, the cream has to be that liquid, just if you were going to ask about that, because the messy look is the best thing of this treat. 

Ingredients (for 1 serving):
  • 250g raspberries, washed
  • 200ml single cream
  • 1 tablespoon birch sugar
Instructions:
  • whisk your single cream with a mixer until it get`s a firm but still a runny consistency. Add the birch sugar.
  • fill a jar with the raspberries and pour over your single cream.
Of course you can also whisk your cream until it gets firm and isn`t runny anymore. Then I would recommend to make nice layers, switching between one layer of raspberries and one layer of cream. I just prefer the messy variation of this, we always used to eat this like that.

Read you soon,
xoxo

Thursday, January 12, 2017

Lamb Goulash

Lamb Goulash

Goulash isn`t one of my favorite childhood memories. Sorry mum for saying this, you know I love you, but I always hated the days goulash got served for dinner. Nowadays I appreciate this dish a lot more, maybe because I see behind the scenes and acknowledge the effort she put in by preparing this meal for us.
And because winter days are so cold right now and you just need something to warm you from the insight, I decided to give this a try. I mean is there anything better for this season than a hot steamy goulash? Also it was a great opportunity to try another recipe from this cookbook
So far what you need to know about preparing goulash are two things. First the meat has to be pan seared, you want that nice browning, and second it needs to simmer on a low temperature for about two hours. That`s how I learned preparing it, so if you have other suggestions or a better way of cooking goulash, please don`t hesitate to share this information here by leaving a comment. 

Ingredients (for 2 servings):
  • 500g lamb meat suitable for making goulash or ragout, your butcher will surely help you finding the right piece of meat
  • 2 tablespoons of olive oil
  • 2 red onions, peeled and finely chopped
  • 1 tablespoon white wheat flour
  • 1 garlic clove, pressed
  • 700ml beef broth
  • 3 carrots, washed, peeled and sliced
  • 3 celery stalks, washed and sliced
  • 1 tablespoon ketchup
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 300g waxy potatoes, washed, peeled and quartered or halved depending on their size
  • salt and pepper to your taste
Lamb Goulash

Instructions:
  • heat the olive oil in a pan. The meat should sizzle when put in the pan.
  • add the meat to the pan and fry on both sides for about 4 minutes each. The meat should be brown on all sides. Make sure to not move the meat a lot, it`s better to just turn it with barbecue or pasta tongs. 
  • take the meat out and set it aside. Now add the onions to the same pan and braise them until transparent. 
  • add the flour to the pan and stir continually for about 1 to 2 minutes. Add the pressed garlic clove as well, braising it for about 30 seconds. Make sure to not burn the onions and garlic.
  • deglaze by adding the beef broth, removing everything sticking to the bottom of the pan.
  • add carrots, celery stalks, meat, ketchup, bay leaves, dried thyme, dried rosemary, salt and pepper. 
  • Bring to a boil gently, then cover the pan, reduce the temperature to low and let simmer for about an hour. 
  • add the potatoes after one hour and let simmer for another 30 minutes. 
  • remove your pan lid and simmer again for 30 minutes. If you want to, you can turn up the heat to middle temperature. Make sure to stir your goulash from time to time. In case you`re losing to much liquid, add a little bit more water or broth. 
Honestly if we are talking about meat melting in your mouth like butter, this is definitely happening for you with this goulash. Absolutely worth every minute of effort.

Read you soon,
xoxo