Madeiran Tomato & Onion Soup with Poached Eggs

madeiran-tomato-onion-soup-1Just last week, while I was in the middle of finishing up the Baked Apple post, I had that famous Art Print of Woodstock and Snoopy jumping into a large pile of dry leaves labelled “We Love the Simple Things in Life” flash through my head. And of course my mind immediately bolted over to Madeira, the islands heart and way of life so perfectly mirrored in its deliciously simple yet vibrant and colorful cuisine.

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Gluten-Free Protein Bread with Sun-Dried Tomato & Goat’s Cheese Spread

Glutenfree-Protein-Bread-Tomato-Goats-Cheese-Spread-3Welcome to 2019 everyone! I hope you had a good time over the last couple of days and celebrated the end of 2018 with a roaring party (or in any other way suited to your personal picture of “perfect”) that set exactly the right tones for a fantastic new year~!

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Avocado-Beetroot & Buffalo Mozzarella Mille Feuille

Avocado-Beetroot-Buffalo-Mozzarella-Mille-Feuille-2The colder and nastier it gets outside, the more often my mind wanders off to about 2,800km west-southwest of here, to Madeira. Since there’s nothing I can do about shortening the actual distance on the spot, I can only tap into my recently refilled inner reserve of Madeira-Zen, roll up my sleeves and start cooking to bring a delicious little piece of the island into our corner of the world instead~!

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GW2 Spiced Red Lentil & Orange Soup

Red-Lentil-Orange-Soup-3While I was skimming over my list of the last few and the next couple of yummies on my to-cook list, I noticed how most of them share the same basic characteristics while being very different in the end. All of them are “warm” be it in the actual temperature, in their color palette or in the heart-and-soul ”warm”ing sense of the word. All of them are really quick and easy to whip up, and all of them – even my pick for this year’s Christmas Box of Chocolates~! – are packing a serious punch in the “Healthy” department.

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Spicy Mango & Beetroot Salad

Spicy-Mango-Beetroot-Salad-1With the season of shorter, darker and colder days having set up shop on our doorstep, I find myself digging deeper and deeper into my repertoire of bright and colorful lunchbox’able recipes and combinations to bring a bit of smiles’n’sunshine on Hubby’s and my desks during the day. This particular salad is something that makes an appearance on our table quite often, during the hottest as well as during the coldest and darkest times of the year, but of course it has the biggest “brighten up the day” effect on us during the November Nasties.

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Lemony Potato & Avocado Salad

Potato-Avocado-Watercress-Salad-4I guess, if you’ve followed my posts for a while, this one might just raise an eyebrow or two. Potatoes really are a rare sight in my kitchen – and that’s exactly why I actually have quite the number of leftover-potato-recipes up my sleeves. You see, the fingerling/baby potatoes I always use, for Papas Arrugadas, Lemon-Confit Potatoes or the humble Potato & Herby Fromage Blanc dinner every once in a while, always come in 1kg packages. Since 1kg of potatoes is a lot for two people and the next potato-gig is at least a month or two away… Well, you get the picture.

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Madeira-Onion Jam, Quince Bread & Goat’s Cheese Parcels

Madeira-Onion-Jam-Quince-Bread-Goat-Cheese-Parcels-4As promised, here’s the savory twist on last week’s “quince bread”! I’ve actually been waiting to share this one with you guys for almost a year~! You see, while we were on Madeira last year, we came, more or less by accident, by a Hotel Restaurant we just couldn’t pass on for once. As you guys might know, usually Hotel Restaurants are a last resort for Hubby and me while we’re traipsing across the island, but at that point we’ve actually been driving around that silly hotel in circles, looking for the Wine Harvest Festivities that, according to several sources, were about to go down somewhere in its general vicinity.

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GW2 Salsiccia & Conchiglie Salad a.k.a “Meaty Wurm Surprise”

Salsiccia-Conchiglie-Salad-2With the evenings and nights finally being somewhat cooler for the last couple of days, BBQ activities have recommenced all around us in a kind of desperate way that makes you think the world is coming to a screeching halt any moment now. Much like the BBQ-Version of that loony rush on grocery stores and supermarkets the day before major holidays, everyone seems to be under the impression that there’s not going to be any food. Ever again. Starting in 1 minute.

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Scallops, Black Cherries & Crispy Pastis-Kissed Potatoes

Scallops-Black-Cherries-Crispy-Pastis-Kissed-Potatoes-2Hubby and I had a “Cherry Galore” dinner two weeks ago to close off this year’s cherry season with a yum- and photo-tastic menu celebrating cherries in each of the four courses. While I was going through my notes on previous cherry season-feasts in preparation for the gig, I immediately zeroed in on this recipe, sporting a few blotches and a between-stirs-scrawl reading: “re-do for blog!!! 1.7.2017”.

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Honey Roasted and Goat’s Cheese Stuffed Nectarines

Honey-Roasted-Goat's-Cheese-Stuffed-Nectarines-2Oh yes, July’s here! Unless you’re part of the die-hard, anytime, anywhere BBQ crowd, in our parts this is the month to keep the embers fanned. Finally warm enough to sit outside for an extended period of time, too early in the summer to be in any real danger of being eaten alive by mother nature’s bad-hair-day experiments, and not yet hot enough to call the friendly guys with the giant butterfly nets whenever someone mentions open fire and coals.

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