Blitzmöhrensuppe mit Feta und Couscous

Quite an easy and quick soup to make, the cumin is an interesting addition...

800g carrot, 1 onion, 1 clove garlic, 2 tablespoons oil, 3 tsp vegetable soup, cumin, salt, pepper, 80 g couscous, 2 tablespoons shelled walnut, 3 stems of mint and parsley, 200g feta, 3 tablespoons lemon juice

Peel carrots, wash, cut into small pieces. Peel the onion and garlic, chop. Fry everything in oil. Add 1 liter of water, broth and 1 teaspoon cumin, bring it to boil. Cover and cook for about 10 minutes.

Make the couscous with a pinch of salt and 50 ml of boiling water, let soak for 4-5 minutes. Chop the nuts, mix them with the couscous. Chop the herbs. Puree the soup with half feta. Season with salt, pepper and lemon juice. Serve with couscous, crumbled feta and remaining herbs.

Ikea Cats

Cuuute and adorable :D

Mandeliger Zucchini-Salat mit Halloumi

4 small zucchini (about 600 g), salt, sugar, 75 g almonds, 5 tablespoons olive oil, 250g halloumi cheese, 2 tablespoons lemon juice, 2 tablespoons wild garlic lemon pesto

Clean, wash and slice on the vegetable slicer the zucchini in thin slices. Mix in a bowl with 1/2 teaspoon salt and sugar. Let it stand for 10 minutes until the zucchini are soft.
Meanwhile, roast almonds until golden brown in a frying pan, remove and let cool. Slice the halloumi in slices about 1/2 cm thick. Heat 3 tablespoons oil in a pan and fry the halloumi for about 3 minutes, turning once. Drain on paper towels.
Mix the lemon juice and 2 tablespoons oil. Pour some zucchini water over it. Mix the lemon oil gently with the zucchini, maybe seasoning with salt. Serve with halloumi, sprinkle with the wild garlic pesto and the almonds.

Young Rising Sons - High

I like this song a lot, I think I heard it first in a commercial...

Bruschetta with Ricotta & Baked Grapes

1 cluster red grapes, 10 fresh thyme twigs, 2 tablespoons olive oil, 12 thin baguette slices, olive oil, 1 1⁄2 cups fresh ricotta, pinch of red chili flakes

Preheat oven to 375°F.
Pick grapes off the cluster and place in an ovenproof dish.
Add thyme and drizzle with olive oil.
Bake for about 6–7 minutes, or until the grapes start to split.
While they bake, brush baguette slices with olive oil and toast golden in a pan.
Spread ricotta on toast and place on a platter.
Spoon grapes and thyme onto toast.
Finish off with a pinch of red chili flakes.

Stuffed zucchini rolls

4 small courgettes, ends trimmed, 3-4 tbsp olive oil, plus extra to drizzle, 3-4 tbsp balsamic vinegar, to drizzle, 250g tub ricotta, squeeze lemon juice, handful fresh basil leaves, chopped, 50g pine nuts, toasted

Slice the courgettes lengthways, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

Hozier - Someone New

Love, love, love :D