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Hasselback chicken

Hasselback chicken

Hasselback potatoes are quite popular in recent times. However you can apply the same method for other recipes, in this case chicken breast.


  • one chicken breast
  • a quarter of a bell pepper
  • 5 cherry tomatoes
  • some basilicum leaves
  • a handful of feta cheese
  • pepper
  • salt
  • chilli powder
  • parmesan cheese


  • Place the chicken breast between two wooden spoons (or something similar to prevent cutting them through) and slice it with a distance of app. 1,5 cm.
  • Cut the vegetables and the feta into very small pieces.
  • Season the chicken breast with salt and pepper.
  • Fill the slices with the mixture of the vegetables and the feta.
  • Finish with chilli powder and the parmesan cheese.
  • Put it in a preheated oven of 180°C for 25 minutes.

Below you will find the finished product with Hasselback potatoes and arugula salad.

Hasselback chicken

vegetable finger pasta curry

Schupfnudel - finger pasta

I am not quite sure whether there is an English translation for this south German kind of pasta (Schupfnudel). It are more or less long gnocchi, also made on potato basis. Spätzle, that other kind of German pasta is more from the south-west region (Baden),  Schupfnudel more from the south-east (Bayern).


  • 500 gr Schupfnudel
  • 1 piece of garlic
  • 1 small onion
  • 2 carrots
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 200 gr champignons
  • 2 spring onions
  • 200 ml vegetable broth
  • 2 tablespoons sour cream
  • spices: salt, pepper, kurkuma, chille, rosemary


  • For the preparation, cut all the vegetables into pieces.
  • I steamed the carrots a few minutes beforehand.
  • heat some olive oil in a pan and bake the “Schupfnudel” for a few minutes. Season with rosemary. When ready, put it aside.
  • If needed, add some additional olive oil to the pan and add the garlic and the onion.
  • After a few minutes, add the other vegetables and let it bake for a few minutes and season with pepper, salt, chilli and Kurkuma. Put a lid on it.
  • Then add the broth and the sour cream and let it cook for 5 more minutes.
  • Serve when hot and enjoy.


Salmon with lemon butter sauce and green asparagus


I saw this recipe on cooking classy. I think the real genius is in the butter sauce, with lemon and honey for a great sweet sour taste.


  • 8 green asparagus
  • 1 salmon fillet
  • 400 gr potatoes
  • 1 clove of garlic
  • 3+1 tablespoons of butter
  • 0,25 cup of chicken broth
  • 2 tablespoons of fresh lemon juice
  • 1 theespoon of honey
  • 1 egg
  • nutmeg, salt and pepper
  • parsley and pieces of lemon for garnishing


  • Peel the potatoes and cook them.
  • Chop the garlic.
  • Melt a tablespoon of butter and bake the garlic in it for a few minutes.
  • Add the chicken broth, and let it reduce to one third.
  • Then add the rest of the butter and the honey, mix well and keep the sauce warm.
  • Mash the potatoes and mix with the egg, salt, pepper and nutmeg.
  • Steam the asparagus for 5 to 10 minutes.
  • Bake the salmon for a few minutes on both sides until golden brown.
  • Meanwhile chop the parsley and the lemon pieces.
  • Serve immediately on a dish and enjoy with a glass of white wine.

blinde vink – slavink


I am not quite sure whether there is an English name for this recipe. When I was young, we often ate it when we visited my grandmother. The literal translation is “blind finch”, so I thought a long time we were eating poultry. I was a little surprised to read in Wikipedia recently that the recipe was originally invented in 1952 by a dutch butcher. So lets call it a Belgian/Dutch speciality.

Ingredients for 4 “blind finches”:

  • 400 grams potatoes
  • 200 grams minced beef
  • 200 grams beef roulades
  • 1 egg
  • 1 small onion for the minced beef
  • bread-crumbs
  • 250 grams of mushrooms
  • 2 dl cream
  • 1 dl white wine
  • 1 tablespoon mustard
  • 1 onion
  • 1 clove of garlic
  • thyme
  • 2 leaves of laurel
  • mixed salad
  • 1 onion for the salad
  • Salad oil and balsamic
  • pepper and salt
  • A thin rope


  • Peel the potatoes and cook them.
  • slice the small onion into fine pieces, and mix it together with the egg, salt and pepper with the minced beef.
  • Add breadcrumbs until the mixture becomes solid.
  • Make four pieces of it, and wrap them into the roulades.
  • Tie them together with a rope, so they don´t fall apart when baking.
  • Melt butter in a pan, and bake them on all sides.
  • Preheat an oven at 180°C.
  • Let them bake for another 20 minutes in the oven.
  • Cut the champignons into large pieces and bake them in the same pan with some butter.
  • Slice the big onion and the garlic, and add them to the champignons.
  • After a few minutes, add the white wine, laurel, Thymian, pepper and salt and let it cook until the wine is almost completely reduced.
  • Add the cream and the mustard and let it simmer on low heat.
  • Bake the potatoes in a pan with butter.
  • Season the salad with a finely chopped small onion, salad oil, balsamic and pepper.
  • Serve everything immediately on a warm plate.


Sweet potato muffins


The inspiration for this recipe is coming from runners world, but finally I based the muffins on a recipe of Jamie Oliver.


  • 600 gram sweet potatoes
  • 4 spring onions
  • 2 fresh chilli peppers
  • 6 eggs
  • 3 tablespoons of cottage cheese
  • 250 gram flour
  • 50 gram Parmesan cheese
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of poppy seeds


  • Peel an rasp the sweet potatoes.
  • Slice the spring onions and the chilli peppers.
  • Put the sweet potatoes, the spring onions, the chillies, the eggs, the cottage cheese, the flour and most of the Parmesan cheese in a bowl and mix everything well.
  • Season with pepper and salt.
  • Preheat the oven at 180°C.
  • Oil the muffin forms.
  • Spread the mixture evenly over the muffin forms.
  • Finish with the rest of the Parmesan cheese, the poppy seeds and the pumpkin seeds.
  • Bake for 45 minutes in the oven, until golden brown.
  • They can be served after 5 minutes of cooling down. You can also eat them cold during the next days. 2 muffins is a portion for one person.

You can also make the muffins with a butternut squash or with carrots.


curry pork stew with pineapple


This is a fast and easy recipe for during the week.

Ingredients (4 persons):

  • 400 grams of pork
  • 200 grams of canned pineapple
  • 100 ml pineapple juice (from the same can)
  • a bundle of spring onions
  • 1 onion
  • 2 tablespoons oil
  • 3 teaspoons curry (or some more if you want)
  • 150ml vegetable broth
  • 2 tablespoons pumpkin seeds
  • a little sugar
  • salt and pepper to taste


  • Cut the port into fine strips.
  • Cut the pineapple, onion and spring onions.
  • Heat the oil in a pan, and bake onion and pork at high heat. Add the sugar.
  • Add the curry and mix everything well.
  • Add the pineapple juice and the vegetable broth and let it simmer for 5 minutes.
  • Add the spring onions and the pineapple and let it simmer for 2-3 minutes
  • Add salt and pepper to taste.
  • Add the pumpkin seeds to finalize.

Moroccan meatballs with chickpeas


Recently I was in Morocco to take a break from the cold winter in Western Europe. This dish is compiled on different inspirations from there and from the internet.


  • 400g minced lamb or beef.
  • 2 eggs
  • a small onion
  • 2 tablespoons breadcrumbs
  • 5 tomatoes
  • 1 red onion
  • 1 can chickpeas
  • 2 carrots
  • 2 stalks celery
  • 1 tablespoon Harissa
  • a saffron bouillon cube, or 6 strands of saffron
  • 1 dl warm water
  • 1 zucchini
  • 1 yellow bell pepper
  • 400 grams of couscous


  • Cut the onion fine and mix with the eggs, the breadcrumbs and the meat. Knead until everything is smooth and roll meatballs out of it. Put them aside.
  • Let the saffron dissolve/weak in the water.
  • Cut the carrots, the celery, the onion and the tomatoes fine.
  • Drain the chickpeas.
  • Cut the zucchine and the bell pepper into large pieces.
  • Fry the meatballs in a pan with a lid until they are cooked on all sides.
  • Let the red onion bake in a pan.
  • Then add carrots, celery, tomatoes and saffron water.
  • Season with the Harissa, salt and pepper.
  • Let is simmer for app. 20 minutes.
  • Meanwhile, steam the zucchini and the bell pepper.
  • Add the chickpeas and the meatballs to the tomatoe sauce and let it simmer for a few minutes, until everything is warm.
  • Prepare the couscous as indicated on the packaging.
  • Serve immediately.

Duck with Hasselback potatoes and a salad of chicory and roasted figs


More or less by accident I created a potential Sylvestermenu today.  It started with a recipe for roasted figs with chicory I saw.  The combination watched my interest and I wanted to make it immediately. but as it is a side dish, I needed something to go along with it. Recently I made Hasselback potatoes, and that seemed a logical combination. Then I had to decide about meat: I was thinking about lamb or duck, it became duck.

the recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the duck.

Method for the duck:

  • Prepare the duck by making incisions crosswise in the fatty part.
  • Bake the duck first on the fat part until golden brown. Meanwhile season the other part with pepper and salt.
  • When golden brown, turn the duck around, and bake on the other side until brown.
  • Place the duck in a preheated oven of 200°C for 10 minutes.
  • Then wrap the duck into tinfoil and let it rest for another 10 minutes.



vegetarian pumpkin noodles


I am still in Asiamodus.  This time I made noodles with eggplant, butternut squash and paprika peppers and a soba-tomato sauce. A combination I hadn’t made yet, but it was good enough to make it already a 2nd time some days later 🙂


  • half a butternut squash
  • a half eggplant
  • a paprika
  • a can of mashed tomatoes (400 grams)
  • 100 ml of soy sauce
  • 1 onion
  • 3 cloves garlic
  • a handful of fresh coriander
  • a handful of basil
  • a sprig of fresh rosemary
  • a chilli
  • salt, pepper, paprika, ginger powder to taste
  • a little mustard
  • olive oil
  • noodles
  • a cup of water


  • Cut the butternut squash and eggplant into cubes.
  • Cut the paprika pepper into strips.
  • Cut the onion, garlic and chilli finely.
  • Remove the rosemary leaves from the stem and chop finely.
  • Cut basil and coriander.
  • Heat the olive oil with a bit of mustard in a wok.
  • Add the onion, garlic and chili pepper to it.
  • After a few minutes, add the pumpkin, eggplant and paprikapepper to it.
  • Add the mashed canned tomatoes and soy sauce. If necessary, some water.
  • Let everything boil for ten minutes and then add the rosemary, coriander and basil to it.
  • Let it cook for another 10 minutes, until the vegetables are tender and the flavors are well blended. Meanwhile, make the noodles ready as indicated on the packaging.

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