Tag Archives: sauce

Sometimes it has to be quick!

I am sure you know the feeling when you don’t want to stand in the kitchen for hours, but still would like to have a yummy meal. Well, in that case, pasta with vegetable sauce is always the right option for me. During the time the pasta is cooking, you can prepare the sauce.

Usually I use strained tomatoes as a base, but yesterday I thought I have to try something else. Luckily I commemorated a recipe with gorgonzola sauce that I found on Gourmandises végétariennes. I never tried the combination of gorgonzola and kohlrabi and was keen to test it. After cooking it I have to say that it really tastes great together! And the best thing is: the dish is ready in less then 20min- faster than every delivery service I know!

Pasta with kohlrabi in a gorgonzola sauce

250g pasta

2 kohlrabi

1 onion

1 garlic glove

1 tablespoon oil

200ml vegetable stock

150ml milk

70g gorgonzola

2 tablespoons chopped parsley


salt, pepper

1. Chop the onion and garlic glove to small dices. Clean the kohlrabi and quarter it. Chip the quarters to 5mm/0.2 inches thick slices.

2. Start to boil the water for the pasta and cook the pasta according to the instructions. During this time start with the sauce.  Roast the  onion and garlic in a pan with the oil. Deglaze them with the vegetable stock and put the kohlrabi pieces in it. Let them cook for about 6min.

3. Cut the gorgonzola to pieces and let it melt in the pan with the kohlrabi. Fill the milk in the sauce and boil it up. If you think it is too liquid thick it with some cornflour.  Season to taste with salt and pepper.

4. Pour the sauce over the pasta and strew the parsley over it.

Football & Pizza

Some food is just connected to certain occasions. Popcorn & cinema, fairy floss & fair or pancakes & sunday brunch. Even though I can have one without the other, I only get the pure self-indulgence if I have them together. One of these dream-teams is a football match on TV and homemade pizza. Usually I really hate it to eat in front of the TV, but with pizza and football this is different: I love to loll sit on the couch and eat the slices with my hands.

Since my boyfriend wanted to watch the champions league match yesterday, the choice of dinner was easy for me. I experimented a lot with different dough and sauces in the past years of my relationship (there have been a lot of football matches!), finally I found the perfect composition. I know that everyone has a different taste and definitely an opinion about pizza (and which is the perfect one), however I would like to share my favourite recipe with you:

Pizza with spinach and goat cheese

for the dough:

200g wheat flour (type 405)

200g whole wheat flour

20g fresh yeast (or the adequate amount dry yeast)

2 tablespoons olive oil

1,5 teaspoons salt

1 teaspoon dried italian herbs

200ml lukewarm water (not too hot!)

tomato sauce:

300ml strained tomatoes

50g tomato paste

2 tablespoons fresh italian herbs (like oregano, basil, thyme, parsley), finely chopped

1 garlic glove

salt, pepper, chilli powder, paprika (hot)


150g grated cheddar cheesy

200g leaf spinach (frozen)

100g cream goat cheese

1. Put the spinach out of the freezer to defrost it. Liquidate the yeast in the lukewarm water. Stir the dry ingredients, add the liquid yeast and olive oil. Knead the dough until you can form a ball. Put the bowl in a warm (about 37°C/100°F) place for about 30min, until the dough has doubled its size. I like to put it into the oven and switch the light on, this is just the right temperature.

2. Stir the strained tomatoes with the tomato paste and the herbs and press the garlic glove into it. Season to taste with the spices.

3. Preheat your oven to the maximum power and start to roll out the dough. I like to roll the whole dough out on a baking tray, covered with baking paper, because my oven isn’t capable to bake 2 pizzas on top of each other at the same time. Spread the sauce evenly over the dough.

Then strew the cheddar cheese over the sauce. Squeeze the defrosted spinach to avoid too much water on the pizza. Put the spinach on the pizza and crumble the goat cheese over it.

4. Bake the pizza for about 20min, until the cheddar cheese is golden.

A kebab that raises the bar…

As I told you yesterday, I had some great experiences with the Turkish cuisine in Berlin. I guess the doner kebab is the most famous Turkish dish in Germany. As Berlin is the birthplace of the doner kebab, there are a lot of booths all over the city. Of course, kebab booths are very common in Germany, you have dozen of them in Munich as well. Nevertheless I thought that the vegetarian alternative with feta cheese is a ‘must eat’ for my trip. When I told my friend who lives in Berlin about this plan, she told me that I HAVE to go to Mustafa’s Gemüse Kebap (‘Mustafa’s Vegetable Kebab), because it is the best doner she ever ate. According to her, people think this kebab is so delicious, that they are willing to queue up 2 hours just to get this ‘fast food’. Surprisingly the signature dish of this famous booth is the vegetarian option with feta, which sounded perfect to me.

What can I tell you, this booth isn’t famous for no reason: It seriously WAS the best doner I ever had. The filling was different, because they use grilled vegetables and fresh herbs instead of canned coleslaw and tons of garlic. Long story short, this is the tastiest and healthiest fast food ever, but I can’t have it in Munich. Consequently I have to duplicate the kebab – or at least try it!

First I looked for a hot, turkish sauce, and found a simple recipe here. Then I was glad that I shot a picture of the kebab before I ate it, because this helped a lot to identify the different vegetables. Even though the original kebab tasted different from mine, I think the result was pretty good:

Feta doner kebab with grilled veggies

(serves 4)

Hot sauce:

150g sour cream

150g sheep yogurt (you can use normal yogurt as well)

3 tablespoons tomato paste

5 tablespoons herbs (parsley, thyme, basil, oregano)

salt, isot paprika, pul biber

1 garlic clove

Vegetables for the filling:

2 potatoes

1 small aubergine

1 zucchini

1 beefsteak tomato

3 capsicums (different colours look better)

1 onion

1 big pita bread (enough for 4 portions)

1. Start with the sauce, because the flavour improves when you let it rest for at least 30min. If you have time, prepare the sauce a few hours before. Stir the ingredients, press the garlic glove into the sauce and flavour to taste with the hot spices and salt. I needed about 2 teaspoons from each spice, but it depends how hot you want it to be.

2.  Heat the oven to 200°C (390°F). Clean the vegetables and cut them into palatable pieces. Salt and pepper them and put them into the oven for about 20min, until they have some colour and are soft.

3. When the veggies are almost ready, start to toast the pita bread. Before toasting it, you have to slice it. But be careful not to cut through the crust, you need a ‘bag’ afterwardsfor the filling.

4. Spread the sauce in the pita bread, don’t be miserly. Put the warm veggies into the bread and crumble the feta on top.