Today I introduce you to cute hand pies with creamy chicken filling. These hand pies are perfect for a buffet, as finger food, snack, but can also be served as a main with a salad on the side. The chicken filling is creamy, the pastry dough comes together quickly and is spiced with some herbs. In my opinion the perfect combination when you have company coming over.
Uruguayan cutlet or milanesa is in my opinion the best! For that reason I had to introduce it here. Yes, you may be surprised, but I occassionally post savory dishes, you know, I eat more than only cakes and cookies. Usually my husband is kind enough to prepare our dinners, but I was eager to introduce milanesa on the blog. Finally. I mean, they are special to me as I ate cutlets a lot as a child in Uruguay. Obviously I had to prepare the milanesa you see below and yes, I was also the one who ate it, my husband didn’t do a thing.
I haven’t posted any savory recipe in a long time, so today may I present to you vegan and gluten free rice noodles with a spicy peanut butter sauce! Think a peanut butter/soy sauce with curry paste, topped off with some flavorful veggies. I really, really love this dish and I am a huge fan of meat and dairy products. So if I post a vegan and gluten free recipe, it means a lot. I really liked this vegan dish I found on the blog Half Baked Harvest. I think it is my new favorite with rice noodles!
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If you want a healthy, quick and simple dinner, this is for you. This Thai Chicken Ramen is very straightforward and combines Asian flavors in a subtle, yet refreshing way. I just couldn’t get enough of it. The best thing is, if you omit the chicken, this is vegetarian and vegan at the same time. At least here in Germany it was easy to find all ingredients, we didn’t even have to go to an Asian store, but purchased all ingredients at a regular grocery store. That’s what I like, no weird ingredient needed, all very easily found.
This may sound weird, but often if a meal pleases me, you can tell by the pictures I took. In this instance my husband and me sat down, we ate the ramen in silence (which is a good sign since the food is so good that we don’t want to talk, but just enjoy it) and then I looked at my husband and said: “This is so good, I think it is worth to put on the blog. Don’t you think?” And he just nooded and took another spoonful.
It has been a while since I last posted a savory recipe. That’s a shame. Especially considering that this is a recipe I really enjoy. Usually my husband cooks it, because, well, I am the baker of the family and he is the cook (yes, we have the best division of labor ever!). But this time around I wanted to prepare it. It is surprisingly simple and comes together in about half an hour. I especially like the spices used for the minced meat. Cilantro, turmeric, and cloves gives it its Indian flavor, but the recipe book I got this from says that it is influenced by Arabs living in India. Apparently minced meat is now also popular in India. I bow my head as boring minced meat tastes great here with peas and egg.
Pizza! Deep-dish pizza from Uruguay! I bet you have never tried this or even heard of it before. Let me introduce you to the gourmet-style version of the torta de fiambre (ham and cheese pie), which is famous in Uruguay and usually consists of ham and cheese layered between an empanada-style of dough. Think of lots of melted cheese, usually at least two different types, good-quality ham and some flaky empanada dough. That’s the basic recipe. But I am going to add some more ingredients and make it gourmet-style, I will go crazy and add eggs, tomatos, and a seasoning called chimichurri. Did I get you? I hope I did because I am taking part in the “You had me at pizza!” blog event (in German) organized by Marc with the wonderful bilingual blog Bake to the Roots (English and German).
I am really excited I get to introduce you to a Uruguayan dish, I bet none of my readers have tried anything from the country I was born in. Uruguayan cuisine is very much influenced by the Spanish and Italian cuisine. On top of that I hope you know that beef, beef, and beef again is what Uruguay exports the most. Did you know that Uruguay has four times more cows in the country than actually people? If you are a vegetarian or even vegan, you will have a hard time in Uruguay. Meat can be found in abundance.
Yay to Chicago Style Pizza, my friends! Everybody has an opinion how the perfect pizza is supposed to taste like. There are huge fights about the pizza dough, the thickness, the crust, the amount of cheese, the toppings. I know. I am not getting into that. I am simply going to introduce you to a pizza which is more like a pie. And since I like pie, I was excited to try this one. Deep-dish pizza is another term for this pizza. Because you need a springform. You will put so much cheese and tomato sauce onto it that the regular circle simply doesn’t cut it. Chicago style pizza is my new favorite. It starts with a very buttery dough, which is then sprinkled with mozzarella cheese (yes, the cheese goes on the bottom), then comes some chorizo (if you like it to be non-vegetarian) and then lots and lots of tomato sauce. Let’s have a closer look at each layer:
Today I made a one-pot vegetable lasagna. Since my husband broke his ankle a while ago, I have to be the housewive and so I thought I might as well see what I can do with pasta. I mean, everybody loves pasta, right? While checking what options are out there, I stumbled across the one-pot lasagna. Have you every heard of it? I hadn’t. The basic idea is to create lasagna in one pot. So no horrible preparation of different sauces and then layering everything into a dish and then finally putting the lasagna in the oven while you are already snacking because you got so hungry during the process. No, here you simply make the whole lasagna in a pot. You do need a deep skillet for this with at least 30cm in diameter and you need a lid. But other than that, this is really simple. So as I said, the basic idea is that you cook the lasagna noodles in tomato sauce. You need to be sure to have enough liquid to get them nicely cooked, but since you are doing everything in the skillet, the lasagna is ready much quicker than if done the traditional way. Once you chopped the vegetables, this lasagna is ready in half an hour. I don’t think you can beat that.
