Salmon and Gin

February 10, 2016TineRecipescucumber, fish, Gin, Gin Tonic, low carb, oven, pistachio, quick recipe, tasty, yoghurt

I am stoked! By my own food… It just happened.

I just wanted to finish some blog posts I was working on when I decided to have a quick lunch. Supermarket – Fresh salmon, some herbs, yoghurt and a cucumber. Back home I started preparing the salmon when the cucumber was looking at me screaming: GIN, GIN…

I can`t help myself but since a while Gin is one of my favorite drinks when going out. It is a super various drink and combinations are endless…but thats another story. Anyway cucumber is one of many good supplements for a Gin Tonic and apparently my brain is linking that innocent vegetable almost automatically with Gin.

As a while ago we already had the idea of creating a GIN-Menu (variety and so on…) I started experimenting with the following ingredients:

Salmon
Cucumber
Mint
Dill
Yoghurt
Pistacio

And thats the result:

Steamed salmon with a pistachio crunch – Gin cucumber salad with black pepper – yoghurt mint dip

…accompanied by a small Gin mare with Fevertree Tonic mediterranean and without (!) rosemary.

Christoph, Robin & Michel – das ist für euch!

“Bratapfel”

November 20, 2015info@daiandiamo.netRecipesalmonds, apple, autum, baked, desert, filled, fire, nuts, oven, quick recipe, tasty, winter

Days become shorter and shorter and not the sun is giving us some warmth now but the heat of a nicely burning fire. While sitting and staring in the dancing flames a smell of my childhood came to my mind. Sweet apples, a bit of cinnamon mixed with the anticipation of christmas season. Its time for a “Bratapfel”.

Just buy some sweet apples and remove the pips. Mix together whatever you feel like as a filling. I used minced almonds, raisins, coconut flakes, some strawberry jam and Nocinon (Italian nut liquor / alternatively you can also use some rum). But them in the oven and bake them until the apples are soft and the juice is coming out. Enjoy them with some vanilla ice-cream or just pure.

Panzanella – Reusing old bread

September 15, 2015TineRecipesbread, cucumber, dry bread, easy, Italian, old, olive oil, onions, panzanella, quick recipe, recipe, tasty, tomatoes, typical

What to do with old bread? The answer is easy: Panzanella

This is a refreshing “antipasti”, traditionally served during summer time. It originates from Tuscany, Italy, and is a favourite found in almost all menus in the region.

A breakfast to go

June 2, 2015info@daiandiamo.netRecipesbreakfast, dry fruits, fastfood, healthy, honey, milk, morning, oats, soy milk, to go, warm

I love late and rich breakfasts at the weekend. But during the week there is never time for a healthy meal bevor leaving the house. The consequence is: arriving in the office one hour later I am almost starving. And then the only breakfast option is a croissant or bread roll…and ravenous hunger two hours later.

Plaice filet with hot cucumbers

February 3, 2014info@daiandiamo.netRecipescucumber, filet, fish, low carb, Plaice, quick recipe, tasty, tomatoes

The only downside of conferences is the fact that you are sitting for many many hours while eating a lot of cookies and sandwiches. 🙂

So when I came home tonight after two long conference days I immediately went for a run, followed by a quick grocery shopping. Read more

Risotto ai carcioffi

December 3, 2013info@daiandiamo.netRecipesartichoke, Italian, parmeggiano, rice, risotto

Anyone scared by the idea of cooking a risotto? Thinking of burnt rice or of an inedible moody result…? No need to be scared! It’s so easy. And it seems even easier in comparison to the preparation of artichokes. That is a bit tricky but definitely worthwhile. Read more

Involtini di melanzane

October 6, 2013info@daiandiamo.netRecipesaubergine, eggplants, feta, Greece, Italian, low carb, oven, parmigiano, starter, tomatoes

Spending a holiday in Greece you will come back being addicted to eggplants. I promise you. Read more

Carrot Ginger Soup

October 5, 2013info@daiandiamo.netRecipesautum, carrots, ginger, low carb, orange, Soup

Leaves are becoming colorful outside and also inside the kitchen it’s time for some color. Read more

Pumpkin Cheescake

September 30, 2013info@daiandiamo.netRecipescake, cheescake, cream, dessert, Halloween, Pumpkin, sweet, Thanks giving

Planning a pumpkin menu for friends I was in desperate need of a pumpkin desert. The evening before the dinner I spent hours on the Internet searching for ideas. It seems that people in the US are much more used to and experienced in the preparation of pumpkin. And when you are reading US recipes you will sooner or later meet a cheesecake recipe. They really know how to do it! And the idea was born.

Here I used my favorite cheesecake recipe and just added a pumpkin note and some nice spices. Done!

For the base:

150 grams sponge biscuits
60 grams melted butter

Filling:

250 grams pumpkin puree
800 grams cream cheese
125 grams sour cream
4 eggs
200 grams sugar
Vanilla sugar
Starch
Cinnamon, gloves, ginger, nutmeg

Decoration:

What people think is a pepper on top of the cake…it’s not. It’s also pumpkin. Of course. Peel a bit of the pumpkin skin an bake it with some brown sugar at 250°C in the oven. Ready.

Crumble the biscuit, mix it with the butter and fill the bottom of a 26ø spring form pan.

Bake the pumpkin pieces in the oven (see Insalata con zucca for preparation) Instead of salt use a bit of brown sugar and neutral oil.

Meanwhile mix the sugar and the eggs then gently add the sour cream and the cream cheese. Don`t whip it as it’s then getting to liquid.

Take the pumpkin out of the oven and let it cool down. Mix it with the spices and mash it.

Take half of the cheese dough and mix it carefully with the pumpkin puree. Pour it on your prepared base. Then pour the rest of the dough over it. Use a spoon or your hand to let this layer not destroy the pumpkin filling.

Put it in the oven for 50-60 minutes at 150°

Insalata di Zucca

September 29, 2013info@daiandiamo.netRecipesautum, cinnamon, goat cheese, Pumpkin, salad, Walnut

Its end of September and summer in Germany is definitely over. But that’s not a reason to become depressive. It’s more the contrary. The (hopefully) golden autumn is bringing so much nice things with it. Evenings at the fire place, all the spices like cinnamon and gloves spread around a pleasant scent. And it’s time for pumpkins and all the great dishes you can prepare with this all rounder.

This salad is perfect as a starter as well as a main course.

What you need is:

250 gram pumpkin
Lamb’s lettuce
Goat cheese
Walnuts
Pumpkin seed oil
Balsamico
Grated nutmeg/gloves/cinnamon
Vinaigrette
Salt/pepper

Divide the pumpkin into four parts. Remove all seeds and the fibrous pulp. Cut the pumpkin into pieces, put them on a baking tray with some oil and salt and bake them for about 20 minutes at 180°C.

Meanwhile wash the lamb’s lettuce (it can be very sandy) and dry it afterwards with a salad spinner or a towel.

Let the pumpkin cool down a bit then add some cinnamon, gloves, nutmeg, salt and pepper and a bit of vinaigrette. Steer it gently so the pieces keep their form.

Heat up the goat cheese in a small pan so it starts melting.

Crush the walnuts into smaller pieces.

Arrange the salad on a plate, add the cheese, the pumpkin and the walnuts and drizzle it with oil and balsamic.