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Anne - Simple Cooking

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[ mood | hyper ]

Today I went to buy a large sweet potato because since yesterday I am craving for sweet potato soup. Actually I am no big soup fan, but as it's pretty cold and I am a little sick, I had minestrone last week and can't think of nothing else but hot, steaming soup (and only hot, steaming soup!)

As it is the easiest thing in the world (and the fastest!) to prepare hot, steaming sweet potato soup I thought I should share!

I give you the recipe for two bowls of soup!
Also, it is up to you how you season your soup, I'll tell you how I seasoned mine, but in the end tastes are so different... just add as much of the incredients you like best and you'll have the best result!


2 Tbsp coconut oil
1 onion, finely chopped
1/2 inches ginger, finely chopped
2 cloves of garlic, finely chopped
1 HUGE sweet potato, cut into cubes
1 - 2 Tbsp red curry paste (I had 2 1/2 and it was HOT XD) OR make your own seasoning with turmeric, chillies, dried coriander, cumin, salt, black pepper
500ml/ about 2 1/2 cups of vegetable broth
100ml/ about half a cup of soy cuisine
1 handful freshly chopped corianda leaves (if you don't like this, take parsley!)

Heat the coconut oil until it melts. Add the onion and ginger and roast gently until glazed. Add garlic for 1 minute, then add the sweet potato cubes and stir another two minutes. Add curry paste/ spices and roast everything another few minutes. Be careful not to have the spices burnt, a second before that happens you should deglaze everything with the broth. Put a lid on your pot and reduce heat. Let cook until sweet potato is soft (that should be in 10 - 15 minutes!) Purée, add soy cuisine. In case you find your soup too thick, add a little water until you have the consistent you like. Serve with chopped corianda/ parsley leaves!


3 Cooks| Hungry?

Eggplants :D [15 Nov 2008|03:31pm]

[ mood | busy ]

First of all... PREHEAT THE OVEN! ^^

So... I bought those two cute, little eggplants. Not those baby/ Asian eggplants, normal ones, just pretty small.
I cut them in halfes and put lots of salt on it.
In the meantime I chopped half a yellow bell pepper, some leftover cocktail tomatoes (uhm about 7?) and three large garlic cloves (because it's healthy, yummy and goes well with eggplants!) and mixed them together. I also added some leftover pasta sauce with olives.
Then I added some freshly chopped basil, cayenne pepper and black pepper. You have to try out what you like most or additionally want to egg. I didn't use extra salt as the eggplants still taste a little salty and my pasta sauce was quite good anyway ^^
Then I cleaned the egglpants with a tissue and put them into a baking dish which I dabbed with olive oil.
Also, I put olive oil on the eggplants. Don't worry if you take "too much" because you can't never take too much olive oil for eggplants, they'll soak it in ^^ they shouldn't swim or drown in oil though.
Next the yellow bell pepper - tomatoes - garlic - pasta sauce - salad was added onto the eggplants and all together it went into the oven.

It's real yummy.

If you're not vegan as Anne and me you may add some grated cheese ^^ (Or if you are vegan and have vegan cheese, add it too, only I ate all my vegan cheese and can't add it anymore, booo)


1 Cook| Hungry?

Pumpkin- recipe [30 Oct 2008|05:19pm]

[ mood | hungry ]

Pumpkin-tart with tzaziki-salad

This is my favorite pumpkin-recipe
I do it without the hot pepper and chili- and last weekend I even droped the garlic in the tzaziki - It still tasted as real tzaziki!?

Read moreCollapse )
1 Cook| Hungry?

A touch of the Old Farmhouse [03 Sep 2007|09:23am]

[ mood | mellow ]

I unearthed these old treasures yesterday, and ran them through the new Fischer-Paykel dishwasher.  They had not been unwrapped since I first left Wisconsin over 10 years ago.

They were considerably grimy; but have an interesting history.

My Great - Grandmother used them for canning back in the 1880's until the time of her death in 1970.  I inherited these few directly from her basement with old root cellar from the original farm built back in 1870, by my Great - Grandfather, Jadusch.  (phonetic spelling)

From left to right they hold:
Sun dried tomatoes, whole rolled oats for oatmeal,  pasta, Urid Dal, ( Indian legume ), pasta, and orzo.

My Great-Grandmother's antique
My Great-Grandmother's antique  "Ball" and "Drey" Mason Jars.  Original zinc tops and glass with wire bales.

I think they look lovely in my cool, modern kitchen, and they always start great cooking and family conversations!
What memories does your kitchen hold for you?

Diet "Supper" [21 Jun 2007|11:28am]

[ mood | hungry ]

After going to the market and finding the perfect strawberries and red bananas, I decided to make myself a real indulgence for my "supper." So,  I got out the honey which I purchased in droves of jars during the last Asian New Year's  (common  to give rare food gifts during that time, as I did when I lived in South Korea) and had myself a real diet treat!

Anytime I feel hungry now, I am going to drool over these pictures. 

Strawberries and banana
Strawberry and banana "supper" with my favorite accompaniment; Pomegranate honey from South Korea.
photo copyrighted 2007; all rights reserved.
Strawberry and banana
Strawberry and banana "supper" drizzled with pomegranate honey.  YUM!  (about to dig right in!)
photo copyrighted 2007; all rights reserved.

Can't wait to go and find more strawberries; this entire "supper" was less than 350 calories.  Not bad, eh?
2 Cooks| Hungry?

Thanksgiving Day Recipes! [16 Nov 2006|08:01am]

[ mood | hungry ]

I've come up with a menu for Thanksgiving day:

Grilled turkey  (smoked over a mesquite fire)
Baked Idaho potatoes with all the luscious toppings 
Sherry and shitake mushroom sauce (gravy)
Cranberry conserve ( home made, today's item;  it ages beautifully due to the sherry in it.)  Mine has mandarins and apricots in it, too.
Pear Cherry conserve made with port
Baked fresh corn spoon bread with cheese  (much better than most stuffings)
 Yams made with Indian spices and maple syrup
A lovely madeira (sp?) from Spain
Home made pumpkin  pie
Home made cinnamon ice cream

A new dishwasher to provide the clean up for all of the above!

Anyone else care to share their menus?  I'd love to hear about yours!

Yummy yum yum!

2 Cooks| Hungry?

Pea Soup a la Anne [06 Aug 2006|12:04pm]

[ mood | bored ]

Photobucket - Video and Image Hosting
(I should never ever become a food photographer XD tastes better than it looks, my attempt to make it more appealing failed bitterly^^)

700 g fresh green peas (with jackets) / 500 g peas in tin
1 yellow pepper
1/4 basil tofu (you could also use plain tofu and fresh basil)
veggie water

shell the peas and cook until nearly done in as much veggie water as needed. then add the quartered pepper and cook for another 2 minutes. finally add tofu and purée the lot. done. it's as easy as that and contains everything you need.

6 Cooks| Hungry?

vegan chocolate cake [05 Aug 2006|11:27am]

so today a simple vegan chocolate cake.

Photobucket - Video and Image Hosting

mix the following ingredients and pour into a cake tin

300 gr flour
300 ml soy milk
150 gr sugar
1 pckg backing powder
100 gr margarine
3 heaped spoonful of (fair traded^^) cacao powder

then carefully stir in some fruits such as pears, apricots or mandarines (though mandarine tastes rather boring with this dough ;o)

190C 35+ minutes (my oven's rather strange...simply try the consistence of the dough with a needle)

11 Cooks| Hungry?

for german speakers only, sorry! [27 Apr 2006|07:03pm]

[ mood | cheerful ]

I found this website full of useful tips for vegan lifestyle including over 312 recipes...


enjoy :)

7 Cooks| Hungry?

It's baking time! [23 Apr 2006|10:22am]

[ mood | bored ]

Good Morning my Lovlies,

here's the today's challenge.
My flatmate found out we have a LOT of flour.
Everyone always buys a new package if he/ she only needs 50g.
Now he wants to bake bread.
And we all know what that means, disgusting stuff being wet inside and tasting extremely strong and wrong because he put feta cheese (jeez it must have been rotten, it tasted horrible, I LOVE feta cheese actually) and corgette in.

What can a smart little girl like me do in such cases?


Thinking of my greatgreatgreatgrandmother(s) and make a Challah.
It's obviously a jewish recipe and it's simply wonderful.

It resembles the normal yeast-braid (Hefezopf, levure-tresse) but mustn't be made with milk. It wouldn't be kosher if you eat meat afterwards (no problem for me but since I read an article about milk I feel more lactose intolerant than ever, it questioned why human beings are the only creatures on earth drinking breast milk a) until they're mad old and b) from another species... to realise it was breast milk of cows (yeah obviously -.-" that's milk in general, right? It's for calf, not humans) made me feel all ewwwwwww) and it's healthier, too.

I'll give you the recipe first, pictures will follow.
I guess I am not able to plait the Challah how it's traditionally made but I try my best :)

Recipe for CHALLAHCollapse )

9 Cooks| Hungry?

[17 Apr 2006|12:26pm]

[ mood | numb ]

Alright, where are the curry recipes I need? :P

I found a cute little recipe a friend of mine wrote down once. Thank you Cloé :D
Looks as if this is the easiest chocolate cake I've ever seen.
I didn't do it myself but I am certain it'll be fast and easy and delicious.
It's still easter, so if you don't have cake anymore, make this one:

200gr of salty butter
200gr of black chocolate
200gr of sugar
100gr of flour
4 eggs

Pre-heat your oven.
Melt the butter, in a receptacle, in your micro-waves.
Then, add the chocolate, and melt the mix again.
Then, add the sugar, stir up.
Then, add the flour, stir up.
Then, add the whole eggs (white and yellow), stir.

Butter your cake tin, add your mix and let it bake 15min - 25min.
Actually, just check from time to time, to see if it's fine and if the cake isn't burning.

2 Cooks| Hungry?

[16 Apr 2006|07:31pm]

[ mood | tired ]

This is yet another attempt to "wake up" our lovely little community.
I am extremely hungry at the moment but don't have much at home so I am afraid I won't be able to post a great recipe now.
If anyone has a lovely curry recipe, I'd be grateful.
I should show my flatmates what nice food is, just to prevent things like THISCollapse )

6 Cooks| Hungry?

speaking of authentic british food [23 Feb 2006|12:26am]

[ mood | crazy ]

MEAN BEANZ...Collapse )

2 Cooks| Hungry?

american pie? wait until you've tasted the softness of this filling^^ [22 Feb 2006|09:02pm]

[ mood | cheerful ]

after months without any proper cooking facilities an update of authentic english food:


Pie Crust Ingredients

for your crust you will need:

2 cups all-purpose flour (note: if you don't call a cup measurer your own, one cup are roundabout 200 ml.)

1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons butter

6 tablespoons shortening (for the germans: Palmin soft...gleich neben der Magarine im Supermarkt^^)

6 to 8 tablespoons ice water

Pie Crust Mix

step 1: Mix the Pie Crust Ingredients
Warm butter in microwave until soft, but not melted.

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then mix in:

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

Step 2: Chill the Pie Crust Dough
Wrap your pie crust in plastic wrap then place in refrigerator for 20 or more minutes, while you make the pie filling.

Now that the pie crust is complete let's start on making the world's best apple pie filling. You may use any type of apples, but tart apples work the best.

Apple Pie Filling Ingredients
For this apple pie you will need:

5 tart peeled apples (personally I prefer the Sour Taste of Granny Smith but I guess any clear apple will do)

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

2 tablespoons butter

Apples for Apple Pie Filling

Step 1: Slice Apples

Soak them in water with a tablespoon of lemon juice. This will help prevent them from turning brown.

Step 2: Mix Filling
Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Step 3: Mix Apples
Now mix into the sugary Pie flavoring 5 apples.

All Finished!
Now that you have finished the filling it is time to assemble your pie.

Step 1: Cut
Now that your pie crust has had time to cool divide it into two equal halves.

Rolling Pie Crust
Step 2: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8 of an inch thick.

Crust in Pie Pan
Step 3: Putting Crust in Pie Pan
Once you have rolled out the dough wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan take a fork and poke holes in the bottom of the crust to let steam out as it cooks.

Step 4: Filling Apple Pie
Place the apples in the pie in a pattern so that they all fit in the pie.

Then pour the leftover coating over them.

Place about 4 chunks of butter on top of apple filling. This will give the filling and crust a more buttery flavor.

Step 5: Putting Top Pie Crust On Pie
Ok, we're almost done!

Roll out the remaining pie dough and place it on top.
(tip: roll out the dough between two foils and remove the remaining foil when upper crust is placed on the pie)

Step 6: Forming Edge of Pie Crust
Create a pattern around the edge of the pie by using the back of a knife.

Ok let's bake Our Apple Pie!

hint: Poking holes in the top of a pie usually keeps it from overflowing, but I find that this pie does better without them. (and the author is right, it works!)

Step 1: Baking Apple Pie
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take this off about ten minutes before the pie is baked to have a golden brown edge

Bake your pie at 400 degrees Fahrenheit (ca. 210 degrees Celsius) for 50-60 minutes.

Step 2: Brush With Egg White
To make your apple pie have a glossy look to it brush a small portion of egg white on top of crust ten minutes before taking it out of the oven.


I've never done any baking besides lisa's yummy cherry cake and was therefore a bit afraid of messing it up. but it turned out great. it's a simple receipe, it's delicious and you don't need loads of expensive and rare ingredients. not even milk or eggs (well one for the glasing, but that's not neccessary).
so after all highly recommended for pie beginners. a lovely and quick to make sunday afternoon dessert:)
I've already found an ancient receipe with a brilliant cheddar cheese crust, which I'll try out next time. but this one was great for the beginning and will surely be baked again some time soon.

Image hosting by Photobucket

update 3 hours later: 3 slices left^^

1 Cook| Hungry?

[18 Sep 2005|08:03pm]

[ mood | pissed off ]

I take this oppertunity to tell you all our dear cook Anne, the author of SIMPLE COOKING is in London now. For a whole year.
Kids, it breaks my heart. In joy and sadness she's gone. I should go to London very soon.
Maybe she's lucky to end up in a kitchen (you know she's doing some working experience there) and TEACH those hotel-people how to cook simple and nice :D
haha xD

Plus this community was rather dead lately, I'm going to tell you some more recipes as soon as I'm cooking anything (and I was cooking lots).
Only problem'd be I can't upload pictures before October 1st.
We'll see.

By the way I was baking the cake I already posted as cherry pie using NO cherries at all this time! Instead it was blueberries (frozen) and two mangos (cos they were so soft, one had to eat them, so I put them in the cake).
What a treat.
It's lovely, try it out anytime :D
Or with other fruits and share your experiences.

Last words:
Let's all hope Anne's doing fine and enjoys her year in the UK.
We miss you and love you <3

1 Cook| Hungry?

ice creams [03 Aug 2005|02:46pm]

Here is a very simple recipe, for you to cook you own ice creams!

You can try it with strawberries, peaches, manguos;But I must confess that my favourite flavour is the peaches ice-cream.

Take (for exemple) 250 gr. of your chosen fruits; and crush them.
If you have 250 gr of fruits, you have to get the half dose of "fresh cream" (I'm not sure about the orthograph ^^). So you'll take 125 gr of "fresh cream", and mix it with the fruits in the same receptacle.
Then you have to get the half dose of sugar. So take basically 65 gr of sufar; and mix with the other ingredients.
Then, put it in your freezer!

I have to warn you: these ice creams are quite hard to turn out,but it's normal! ;b

So, brievly:
-4 dose of rruits
-2 of cream
-1 of sugar!

Enjoy it.
I hope I've been clear haha ^^
7 Cooks| Hungry?

[23 Jul 2005|11:41am]

soon I'll be back with LOTSA English recipes muhahaha :D

ehrm Anne could you please post our English breakfast (disaster lol)? :D

2 Cooks| Hungry?

[11 Jul 2005|09:20pm]

[ mood | peaceful ]

just have a look what I found:
I know not everyone's a vegetarian or vegan but those recipes on here sound a treat!

1 Cook| Hungry?

Cherry Pie [11 Jul 2005|01:02pm]

[ mood | creative ]

Well this is my favourite recipe for cherry cake, I love it so much I make that cake pretty often.
The good thing is that you need less than half an hour for preparations and so on :)

You need:
175g sugar
200g butter
1 packet vanilla sugar
pinch salt
5 eggs
250g sour cream
1 packet baking powder
400g flour
2 jars of morello cherries

First you melt the butter.
If it's melt you put sugar, vanilla sugar and eggs to the butter and stir it all up.
Then you put the sour cream and after stiring that you put the flour and the backing powder (please sieve it!).
The dough is supposed to be pretty liquid, so don't you wonder if it turns out liquid indeed.
Put the dough onto a greased baking tray, then put the cherries (without their juice of course) on the dough.
Press the cherries on.
It has to be like 45minutes in the oven (200°C) but you have to decide yourself if it needs a bit longer or not ;)
You might put a bit of icing sugar over the cake after it cooled.

Additionally you might put blueberries (frozen) on the cake, too instead of a second jar of cherries.
Just be eager to try new things (fruits hehe) out :)

Enjoy!Collapse )

11 Cooks| Hungry?

I'll make a start with the recipe from my last entry [11 Jul 2005|12:41am]

[ mood | amused ]


I'm a huge fan of the asian kitchen, in particular of thai food. but today I had no possibility of buying some special ingredients, so I took what I had, and out came this really yummy^^ kind of a curry.
I'd say it's the most western-taste-friendly meal I've ever cooked. but I love it and so did my family. you can't do anything wrong and the spieces should be to find in 98% of european households. so have fun :)

what you need:
1 aubergine
1 zucchini
1 small onion
½ tin of coconut milk
1 chicory
200 gramm chanterelle
200 gramm smoked tofu
200 gramm feta (greek, made out of sheep-milk ;o)

for spicing:
white pepper
black pepper
yellow curry paste

Heat some of the coconut milk in a pan on medium leve till it’s hot. Then
Add the quartered tofu and onion and also some white/black pepper, sugar and salt. Slimmer on very low heat, this is important, cause the coconut milk mustn’t curdle.

In the meanwhile quarter the vegetables and part them in two. On the one side aubergine and zucchini. And on the other chanterelles and chicory.

When the onion is glasslike, add some curry paste and curcuma, let it slimmer for a while and then add the aubergine and zuchinni.

When the aubergine and zucchini are also glasslike add the chicory and chanterelle.
Let it alltogether slimmer with the rest of the coconut milk for about 3 minutes.

Turn off the plate and add some pepper and salt.
And now comes the best part. The feta cheese. Add some of it to the still hot pan and serve the rest of it with some pitabread. If you don’t have pita, you can also use some toasted whole grain bread.

A meal ain’t a meal without the right drink. For the ‘yummy yummy pan’ I recommend you this california dry white wine. Some of you might say now – god anne, leave me alone, dry wine! But, this one is pretty fruity with it’s lemonish taste:

Sutter Home
Family Vineyards
Sauvignon Blanc

It costs around 5 euro. But I wouldn’t call it a low-class wine, as it’s my favourite at the moment ;o)

So and now just one last thing....

Bon apetit my fellow readersCollapse )


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