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Ribbon Pasta with Salmon and Cognac Sauce

“Love goes through the stomach” – this saying must have come from an Italian. Try this cognac and lime juice flavored sauce and you’ll know what I’m talking about.

Ingredients for 4 persons

  • Salt
  • 350 g skinless salmon fillet
  • 1 onion
  • 1 tbsp olive oil
  • pepper
  • 400 g tagliatelle
  • 1 Cube of Crab Soups – Pate
  • 2 tablespoons cognac or brandy
  • ¼ liter fish stock (jar) or vegetable broth
  • 200 grams of whipped cream
  • 1-2 tsp lime or lemon juice
  • 3-4 sprigs of dill

Preparation

  1. Bring plenty of salted water to a boil in a saucepan.
  2. Wash the salmon and pat dry, then cut into cubes. Peel the onion and cut it into fine cubes. Heat the oil in a pan and fry the salmon on both sides until golden brown. Season with salt and pepper and then remove.
  3. Cook the noodles in boiling water for 10-12 minutes.
  4. Melt the crab paste in a pan and sauté the onion in it. Deglaze with the cognac, the stock, and the cream.
  5. Bring it all to a boil and simmer for 3-4 minutes. Season to taste with salt, pepper, and lime juice. Wash the dill, pat dry, set aside a small part for garnish, and finely chop the rest. Add the dill to the sauce and stir.
  6. Now add the salmon and heat everything up.
  7. Drain the pasta, place it on a plate, and serve it with the salmon sauce. Garnish the plates with the remaining dill. Good Appetite.

Useful additional knowledge

If the dill taste is too strong for you, you can replace it with parsley. It is also very pleasant to taste and to look at.

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Food

Pizza Snails with Tuna

The pizza snails are easy to prepare and guarantee a real treat. They can be provided with all the ingredients that are available in the home supply. They are a good snack or an interesting addition to the party buffet. However, care should be taken that the ingredients do not spill out of the pizza snails.

You can easily conjure up this recipe when an unexpected visitor is announced, but it is also suitable as a small snack in between or to round off your party buffet. If you don’t like tuna, you can easily vary the pizza snails with other ingredients, depending on your taste and preference. This recipe is also ideal for children and can become a hit at every children’s birthday party.

Ingredients for 4 persons

– a pizza dough from the fresh shelf
– chunky tomatoes
– grated cheese (Gouda or Emmental)
– 1 can of tuna in water
– herbs (basil, oregano, thyme)

Preparation of pizza snails with tuna

  1. Roll out the pizza dough on a baking sheet lined with parchment paper. Then mix the diced tomatoes in a bowl with salt, pepper, and herbs. You can choose the herbs according to your convenience and taste.
  2. Pour the chunky tomato mixture with the herbs onto the pizza dough and spread the spoon over the entire pizza dough so that the dough is evenly covered with the tomato mixture.
  3. Open the tuna can and drain the tuna well. It is advisable to squeeze out the tuna a little with your hand so that it no longer loses too much liquid and soaks the pizza dough.
  4. Then spread the tuna evenly over the batter so that there is tuna in every spot.
  5. Finally, the cheese has to be distributed on the pizza base. After the pizza has been provided with all the ingredients, the pizza snails can now be formed from them. Carefully roll up the pizza dough from the long side. Make sure that not too many ingredients fall out of the dough. After all the dough has been rolled up, evenly wide pieces can be cut off the rolling pin. It should not be pressed too much, otherwise, the ingredients could be squeezed out of the dough.
  6. The pizza snails can then be distributed evenly on the tray and must be placed in the preheated oven at approx. 200 degrees for 12 to 14 minutes.
  7. To make the snails a real feast for the eyes, we recommend a garnish with fresh basil. They are also real treat for colds.
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Food

Farfalle with Peas and Parma Ham

For wine lovers, this recipe is a treat. Everyone else will totally fall for this farfalle. A simple and inexpensive recipe.

Ingredients for 4 persons

  • 400 g pasta (farfalle)
  • 50 g Parmesan in one piece
  • 1 bunch of spring onions
  • 1-2 cloves of garlic
  • 2 sprigs of flat-leaf parsley
  • 100 grams of Parma ham
  • 5 tbsp olive oil
  • 2 tbsp butter
  • 300 g frozen peas
  • pepper
  • Salt

Preparation

  1. Bring plenty of salted water to a boil in a saucepan.
  2. Wash and trim the scallions. Cut 2 into long pieces and the rest into rings. Peel the garlic, press through a garlic press, or mince with a grater. Wash the parsley, pluck off the leaves and chop finely. Cut or tear the ham into pieces.
  3. Add the noodles to the boiling water and cook for 10-12 minutes. Stir occasionally. Heat 1 tbsp oil in a pan. Fry the ham until crispy and then remove from the pan.
  4. Heat the butter in the frying pan. Sauté the scallions and garlic in it. Add the peas and 6-7 tablespoons of hot pasta water. Stir and season with salt and pepper. Let the brew simmer for about 5 minutes. Add the ham, parsley, and 4 tablespoons of oil to the peas, fold in, and season to taste.
  5. Drain the noodles. Mix with the sauce. Arrange on plates and grate the parmesan over them. Good Appetite.

Useful additional knowledge

The noodles, as well as the remaining ingredients, can be changed as desired. Maybe just try potatoes or rice with it? Both are very tasty alternatives.

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Food

Chinese Cabbage Salad with Gouda and Sprats

Easy to prepare, perfect for beginners, and easily digestible.

Ingredients for 4 servings

– 500 g Chinese cabbage,
– 300 g Gouda cheese,
– sprats in oil (1 can, 150 g),
– 2 tablespoons mayonnaise,
– Black pepper, ground.

Preparation

– Drain the oil from sprats.

Preparation

– Chop the Chinese cabbage as you like.
– Coarsely grate the cheese.
– Mix the cheese and Chinese cabbage.
– Cut the sprats into pieces (approx. 2 cm long).
– Mix Chinese cabbage, cheese, and sprats.
– Add mayonnaise.
– Season with pepper.

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Food

Sardine Toast with Cheese

The ideal accompaniment to all starters.

Ingredients

– 10 slices of toast (possibly whole-grain toast),
– 2 cans of “sardines in oil”,
– 3 gherkins (medium size),
– 10 slices of processed cheese (type of your choice),
– 3 tbsp mayonnaise,
– 3 eggs (size M),
– 1 onion (medium size).

Preparation:

– Preheat the oven to 200°.
– The eggs should be hard-boiled.
– Then let it cool down.
– Drain the oil from the sardines.
– Cut the cucumbers into thin slices.
– Cut the onion into small cubes.

Preparation of sardine toast with cheese

– Place parchment paper on the baking tray.
– Distribute the toast slices on top.
– Process the sardines to a soft mass (you can also use a fork).
– Cut the eggs into small cubes.
– Mix the sardines mass, the onion, and egg cubes.
– Stir in the mayonnaise.


– Spread the sardine mayonnaise mixture on the toast slices.
– Distribute the cucumber slices on top (depending on size 4-6 slices).
– Cover the whole mass with a slice of melted cheese.
– Bake in the preheated oven on the middle shelf for 8-10 minutes.
– Let cool down.

Important! Eat cold only! The cheese must be completely cooled.

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Food

Italian Vegetable Soup with Cheese Dumplings

been at work long? And then stand by the stove for a long time to conjure up a delicious meal on the table? Not with this great soup. Not only is it easy to prepare, but it’s also quick, has very few calories, and costs next to nothing.

Ingredients for 4 persons

For the cheese dumplings

  • 30g Parmesan
  • 100 g potato dumpling dough half and half
  • 2 teaspoons frozen basil
  • Salt

For the soup

  • 1 tbsp oil
  • ½ pack of frozen garlic – duo (iglo)
  • 1 tbsp tomato paste
  • 400 g frozen pan-fried vegetables Italian (Iglo)
  • 2 tsp vegetable broth
  • 2 tbsp pine nuts

Preparation

  1. Finely grate the parmesan. Mix with dumpling dough, basil, and ¼ liter of water. Leave to swell for about 10 minutes.
  2. Roll small dumplings out of the dough with moistened hands and leave to steep in slightly boiling salted water for 7-10 minutes.
  3. Heat the oil in a saucepan and sauté the garlic in it. Stir in the tomato paste. Add the frozen pan-fried vegetables, 1 liter of water, and broth, bring to a boil and simmer for 6-7 minutes. Season with salt and pepper.
  4. Roast the pine nuts without fat until golden brown. Drain the dumplings and serve them in the soup. Sprinkle with the pine nuts and serve. Good Appetite.

Useful additional knowledge

I have an extra tip for lazybones. If your day has been so tough that even rolling dumplings are too exhausting, I can recommend ready-made gnocchi. These are also a delicious addition to the soup. The pre-cooked ones from the refrigerated section are unbeatably quick to prepare. Simply put in boiling water for 2 minutes, drain and you’re done.

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Food

Potato and Tomato Salad with Cheese

The ingredients for this salad can be found in every fridge. It becomes a surprise for the unexpected visitor.

Ingredients

  • 4 medium tomatoes
  • 100 grams of hard cheese
  • 3 medium potatoes
  • 200 ml mayonnaise
  • 1 clove of garlic
  • 200 ml vegetable oil for frying

Preparation

  • Peel the potatoes and cut them into thin sticks
  • Heat the oil
  • Slice the tomatoes
  • Chop the garlic clove
  • Grate cheese

Preparation of potato and tomato salad with cheese

  1. Fry the potatoes in the oil until golden, take them out, and dab off the oil residue with a kitchen towel.
  2. Mix the chopped garlic cloves with the mayonnaise.
  3. Lay the tomato slices neatly together.
  4. Spread the garlic mayonnaise on top (in a grid pattern).
  5. Scatter half of the cheese on top.
  6. Distribute the remaining mayonnaise (also according to the same pattern)
  7. Place the potato sticks on top of the cheese layer, forming a heap.
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Food

Vegetarian Balls with Potatoes and Salad

Vegetarian balls with potatoes and salad are simply conjured up.

Ingredients for 4 persons

– 1 pack of veggie balls
– 400g of potatoes
– 250g of mushrooms
– 1 head of lettuce
– 1 tomato
– 1/4 cup cream
– Olive oil, salt, and pepper

Ingredients for the sauce

– 3 tbsp butter
– 1 pinch of asafoetida
– 1 tbsp soy sauce
– 300ml of water

Preparation of vegetarian balls

  1. Peel the potatoes and cook for 30 minutes. The veggie balls are fried in a pan, the whole thing takes 5 minutes. Cook the veggie balls.
  2. Mix soy sauce with 300 ml water. Then melt the butter in a pan and sauté the onions. Add the flour and deglaze with the soy mixture. Now add the pre-cooked mushrooms and season with cream. Simmer on medium heat for about 5 minutes. Add the balls at the end.
  3. Serve the lettuce head together with the tomato and a balsamic mustard dressing.
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Food

Simple Pasta Casserole with Lots of Vegetables

Pasta casserole with a difference, with vegetables and ham. Heartily seasoned with cheese, salt, and nutmeg. A wholesome meal where vegetables are popular even with children. Pasta casserole is delicious and popular with the whole family. Even children can’t get past the vegetables.

Ingredients for 4 persons

  •  250 g tagliatelle
  • 1 ½ teaspoons salt
  • ½ packet of frozen spinach (225g)
  • ½ packet of frozen peas (150g)
  • 4 tbsp. Cooked cheese
  • 150 g raw ham
  • 4 eggs
  • 1 pinch ger. nutmeg
  • 1 cup of yogurt
  • ½ tbsp. oil
  • 1 tbsp. frying fat
  • 1 tomato

Preparation

Cook the ribbon noodles in plenty of water with ½ teaspoon of salt according to the instructions on the package. Defrost the spinach with a little water over low heat. Cook the deep-frozen peas in a little water with ¼ teaspoon of salt for 4 minutes over low heat. the eng. Mix the cheese and ½ teaspoon salt into the spinach. Cut the ham into fine strips. Whisk the eggs, add ½ teaspoon salt and nutmeg and mix in the ham strips. Add the yogurt, which can remain a bit chunky. Pour the noodles through a sieve and rinse with cold water. Grease the fireproof dish with a little oil and preheat the oven to 180 degrees.

Preparation

Melt the drippings in the pan and fry the noodles in it. Cover the bottom of the casserole dish with spinach. Then fill in the noodles, on top of the noodles the peas, and finally the egg and ham mixture. Bake the casserole in the preheated oven for 30 minutes.

Tip: Serve the pasta bake in the dish and garnish with tomato slices.

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Fine Schnitzel Roulades with Potato Wedges

A wonderful recipe for the cold season. The simple ingredients and the little time required make these schnitzel roulades a classic. And best of all: children love it too.

Ingredients for 2 people

  • 250 grams of carrots
  • 1 onion
  • 2 thin pork cutlets
  • Salt and pepper
  • 1-2 tsp grainy mustard
  • 2 small gherkins
  • 3 tbsp oil
  • 150 ml clear instant broth
  • 320 grams of potatoes
  • 100 g of frozen peas
  • some parsley
  • 10 g butter or margarine
  • 1 tsp cornstarch or sauce thickener
  • 50 g sour cream

Preparation

  1. Peel the onions and carrots and cut them into fine slices. Then rinse the pork schnitzel briefly under water, pat dry with kitchen paper and season with salt and pepper.
  2. Then spread the pork schnitzel with the grainy mustard, place 2/3 of the onions and 1 gherkin on each. Now roll up the pork schnitzel and pin or tie with a roulade needle or string.
  3. Heat a pan, add 1 tablespoon of oil and when the oil is really hot, add the pork roulades. Add the remaining onion slices to the pork roulades in the pan, season everything and deglaze with the broth.
  4. Cover and simmer for 10-15 minutes.
  5. Wash the potatoes and cut them into wedges. Place in a pan with the remaining oil and fry until golden brown on all sides, about 10 minutes.
  6. Place the carrots and frozen peas in a saucepan of boiling salted water, cover, and simmer for about 2 minutes. Melt the butter or margarine and toss the carrots, peas, and chopped parsley in it.
  7. Remove the roulades from the pan after 15 minutes. Mix the starch or the sauce thickened with the sour cream and add to the stock. Bring everything to a boil and then taste the resulting sauce.
  8. Arrange the roulades on the plates with the vegetables, the potato wedges, and the sauce. Good Appetite.

Useful additional knowledge

If peas and carrots are not your favorite foods, they can easily be swapped out for other vegetables. In winter, Brussels sprouts or leeks are certainly very tasty with this dish. By the way, children like it very much if you look after the potato wedges with a little sweet paprika before frying them. This way they get nice and crispy.

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