“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.

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

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.