Tag Archives: sour cream

Garfield’s favourite lasagna…

Ok, I fudged on the title. But when I cook lasagna I just have to think of Garfield, especially when it has the same colour as his coat. Did I watch too much TV when I was young, or do you have any food that reminds you of a cartoon hero as well?

Since I love lasagna, I tried a lot of vegetables and sauces. But my favourite version is with pumpkin (not surprising since pumpkin is my favourite vegetable ;) ).  I planned to post this recipe a few weeks ago, but since I started my new job, I realized how many time I had as a student! I hope you forgive me that I made myself rare in the last weeks!

pumpkin lasagna

1kg pumpkin

200g carrots

2 medium sized tomatoes

1 onion

1 garlic clove

1 tablespoon olive oil

500ml strained tomatoes

200ml vegetable stock

100ml dry white wine

100g cream cheese

200g sour creme

3 tablespoons parsley

8 lasagna noodles (you need 4 layers)

cinnamon, curry, chilli powder, salt, pepper

1. Clean the pumpkin and carrots and cut them to palatable sizes. Chop the onion finely. Preheat the oven to 175°C/350°F.

2. Heat the olive oil in a pan and roast the onion in it. Deglaze the onion with the white wine and vegetable stock. Pour the strained tomatoes, pumpkins and carrots in the pan. Press the garlic glove in the pan and let it cook for about 10min. Let the cream cheese melt in the sauce. Season the sauce with salt, pepper, curry and chilli powder and a pinch of cinnamon. Mix the sour cream with the parsley and season it with salt to taste.

3. Cover the bottom of a casserole with pumpkin sauce. Then layer 2 lasagna noodles over the sauce (or as many noodles as you need to cover the sauce). Afterwards sauce, then noodles, and so on. Cover the last layer of noodles with the sour cream. Slice the tomatoes and put them on top of the sour cream and salt them.

4. Put the lasagna in the oven for 25min.

May I introduce you to: Dätscher.

This time I’ll present something that my boyfriend cooked for me. It is a specialty from his hometown and he emphasises that you can’t find this delicacy anywhere else. I told him that I just saw the Bavarian specialty ‘Rahmfleckerl‘ at the Oktoberfest which looks kind of the same to me. But after a closer look on the dough I have to admit that they are different.

I really like this special Swabian treat: the dough is fluffy in the middle, crispy at the edge and the filling is simple but delicious! The recipe is from his mother and maybe that is the reason why he is never happy with the result of his dätscher: some dishes just have to be made by your mother/grandmother to taste perfectly. Nevertheless, I only know his version and I keep begging him to dish them up for me! Maybe dätscher have to be made by him to taste right for me :)!?


(serves 4)

for the dough

350g wheat flour

20g fresh yeast

1 teaspoon salt

40g butter

125ml milk

for the filling

200g sour cream

1 egg yolk


1/2 bunch chopped chives

1. Melt the butter and add it with the flour and salt to a large bowl. Dissolve the yeast in the lukewarm milk. Add this mix to the bowl and knead it well. Cover the bowl with a kitchen towel and let it rise at a warm place for 1,5h.

2. Preheat the oven to 250°C/480°F. Roll the dough and cut it to 4 portions. Roll the portions out to little circles Ø 10cm/4inches. Press the middle of the dough a bit that the edge is a bit higher (to avoid the filling is running down).

3. Mix the sour cream with the salt and chives and apply it on top of the dough. Bake it for about 20min, until the dough is golden and the topping has a nice colour. Enjoy it right out of the oven!

Instead of the chives you can also use caraway or spring onions!