Happy Sunday

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Oh hello, how are you doing? How is your weekend?
I’m basking in an easy-going weekend including time with friends but also loads of time to read and study – which feels perfect. At the moment I am roasting loads of vegetables in the oven for the week ahead, largely inspired by this genius cooking system to eat well all week long.
In addition, I have made a cheese platter (in case taking the rinds off and arranging on a pretty plate counts as ‘making’), mayonnaise and roasted garlic butter. This means that there will be very little cooking in after work this week, and that dinner will be a simple assembly of said things with maybe a simple salad.

Below I am sharing the links that made me smile this week. 🙂 Have a wonderful Sunday!

What is your super power? I read! And loads of it. 😉
This idea of having only five email folders to organize all of your inbox is really amazing and I am considering to apply it to my work account.
And talking work, this article suggest different music to increase focus and productivity, I am loving it already.

I am always happy to hear about new podcast suggestions (currently I am cathing up on ‘How I built this‘), and am excited about these recommendations.

This idea to bake chocolate chip cookies in a muffin pan is brilliant. Can’t wait to try this out with my recipe.

And this hippy banana bread sounds amazing. And talking loafs: this wild rice and carrot version looks amazing and I’m really curious about it.

Same goes for this raisin bread (that promises to be half raisins, half flour (!)).

And wow, this tip to add meringue powder to your macaron batter is insanely smart. I’ve ordered some right away to try it out. I’m embarrassed to admit that macarons tend to fail on me, even after finding a really good recipe and technique.

Not sure about you, but I consider eating meatballs at the Ikea the highlight of going there in the first place. Curious whether I can actually manage to make them at home?!

I’ve never made cupcakes before, but these (chocolate – peanutbutter – more chocolate) look pretty spectecular and I’m wondering whether I shall try. 🙂
Usually I am having some sort of oatmeal bars in the fridge to make sure I can grab something easy for breakfast (often based on this recipe minus all the honey), but I am always on the lookout for new variations and this one sounds pretty tasty.

A new year!

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Oh hello, how are you doing? I’m snuggling up inside as it is COLD outside here in Frankfurt (I know I am a bit of a sea-climate wimp, but really the temperature makes one’s face hurt!). Having said that, I am fully enjoying taking things slow, drinking coffee and reading books.
I’ve started reading the Curious Incident of a Dog in the Nighttime, and I find it a really enjoyable easy read.

Other than that, I am embracing all the thoughts and ideas that come with the start of a new year.
Not only do I want to cook more easy and quick things (such as this lentil stew), I have also added think days to my list. And to be honest, I feel like today already counts like one.

This article on making friends as a grown-up really struck a chord with me. My intent for this winter months is to connect more to Frankfurt and its community. And it is so good to remember that all friendships, even those that feel like they were always there, started with an awkward coffee.

Also this idea to turn your favorite quote into wall-art is just wonderful and so simple! Nothing super original, but it is so good to remember that joy is really in small things. And talking more of this visual inspiration, what about these gorgeous wallpapers, these photos of 2016 or this video on how marbled paper is made?
And after seeing Deb Perelman make Irish Cream, all of a sudden these bars seem not such a bad idea as well. Apparently, I’m drawn to the idea of bake & slice bars as I immediately saved these ones to my list of things to cook in the near future.

Even though I have never seen this in Frankfurt, apparently I am missing out on this enticing German Chocolate Cake (!).
Wishing you a wonderful weekend!

Wishing you a wonderful weekend!

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Hello, how is your week? I saw a meme online that said: ‘that space between Christmas and New Years where you don’t know what day it is, who you are or what you’re supposed to be doing’. Even though I’m going to work this week, I feel like I’m right there.
In many ways it gives me space to think about what I would like to do differently in 2017. I am planning to make a happiness project for 2017, inspired by Happier, one of my favorite podcasts. My goal for January is to make cooking a slow event and less of a chore (I’m looking guilty here). Plus, eating more breakfast for dinner to have more free time.

Looking back at 2016, I am incredibly happy that I started this Happy Friday series. It might not be perfect (neither am I), but I truly enjoy listing my favorite links and articles online. In addition: I really cooked wayyyy beyond my comfort zone (hello, wedding cake!) and I couldn’t be more proud. In below gif (!), I added my absolute favorites: Lomo, Duck Ham, Wedding Cake, Sprinkle Cake, Confetti Cookies, Macarons, Chocolate-Chip Cookies, Chocolate-Coffee Cups, Peanut-Butter Cups, Caramelized Macademia Nuts, Ginger-Salted CaramelsCarrot Cake, Geode Cake, Deviled Eggs with Caviar and Macaron Cake.

Other than that I came across the following reads that I thought were wonderful to close off this year.

Stop spending so much time in your head. The argument to live in the here and now. Ted Radio Hour had a wonderful episode touching upon the same reasoning on how to be simply happier.

I am a huge fan of productivity books and techniques, and – of course – also enjoyed this read. Since I installed the Get Focused app, I’m a huge fan of the pomodoro technique.

And an old read to remind ourselves that some things need to be enjoyed slowly and that things sometimes really come with spending time.

Wishing you a wonderful 2017.

Happy Friday!

gjogrgzxkje-taylor-franz
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Hello how are you doing? I can’t believe it is Friday and almost Christmas.
Our fridge is overflowing with food, prepared ahead of Christmas, and it couldn’t make me happier. We made Chicken Liver Pate, Lasagna, meatloaf stuffed with feta cheese, Garlic Butter, peanutbutter cookies and Ginger Snap Cookies (!).
I know, it is not the most elegant of fare or very ‘Christmassy’, but it does mean that there will be loads of time to relax together with our family while dinner is heating up in the oven.

If you’re looking to have a quiet moment to read I have a couple of links for you that definitely made me smile this week:

The idea to make Irish Cream at home has never felt so appealing! Of course, Deb Perelman nailed it.
How good do these Salted Caramel Cream Cheese Brownies sound? Or this Hazelnut-Coffee Cheese Cake?

I’m playing with the thought of making marshmallows and thought that these look amazing.
And talking ‘fluff’, look at this Salted Caramel Smores Pie!

And I even though I have made sweet potato fries before, they were never as crispy as I’d like them to be. I’m excited (and a little intimidated) by this recipe. Boiled fries are dunked in a slush of corn-flower and water and then fried! Admittedly it really makes me drool to think of these. Maybe (you know, just maybe) we could make these with some Mustard Mayonnaise?

Last year I have made and gifted Preserved Lemons to friends, and after seeing this recipe of Gnocchi Alfredo with Preserved Lemon, I am so tempted to make them again. Plus, they look so pretty on kitchen shelves.

And talking kitchen experiments, I would love to try my hands on this raisin-studded Sourdough Bread.

I have the intention to make this Christmas the most relaxed one possible (hence all the prepared food). My parents are coming over and I would be so happy to watch BBC Earth II with them. Have you seen this hilarious clip of dancing bears? More on my ‘watch-list’ is the Christmas edition of Yvette van Boven’s cooking program.

Next year, I really hope to improve my photos (in real life and in this space), and these photos of Chocolate Sables are such an inspiration. Currently I am only making photos with my phone or iPad and am considering to invest in a ‘real’ camera (and maybe even a course). Do you have any tips? For now, I’m reading this article.

Wishing you a wondeful Christmas time, and remember: relaaaax (whoooza). 🙂

 

Chicken Liver Pate with Brown Butter Crispy Sage

tukskitchen.com

This Chicken Liver Pate seems to be a perfect, rich dish for this for this cold season, and to be more specific, I can imagine that this is also a really nice part of a Christmas brunch table. The pate turns out soft and creamy with a beautiful earthy and comforting flavor.

What I also truly like is that it is a tasty way to eat all parts of the chicken, even these unsexy livers. If you’re feeling a bit particular about using offal meat, I fully understand, and would advice you to watch a short video (such as this one from Rachel Khoo) to get a little confidence.
I have skipped the step in which you push the pate through a sieve as I think it is a huge fuss and I already like it the way it is, even though it could possibly be even smoother.

In any case, if you do make it, you will be so happy to eat it on crusty bread and next to flavors such as cranberry, bird meat, brussel sprouts or roasted apples. I would love to eat this on dark bread next to a salad of roasted beetroots with some goat cheese and pecan nuts.
Enjoy! 🙂

Chicken Liver Pate with Brown Butter Crispy Sage

Ingredients

  • 300 grams of (organic)chicken livers, patted dry with a kitchen towel
  • 1 teaspoon of oil (to brown the chicken livers in, I prefer oil as it doesn't splatter as much as butter would :)).
  • butter 125 grams (75 grams for the pate, 50 grams to brown together with the sage)
  • 2 boiled eggs, peeled
  • 10 to 15 leaves of sage
  • 1 teaspoon of salt (to tasting)
  • 1 tablespoon of freshly ground black pepper

Instructions

  1. Heat the oil in a frying pan and add the chicken livers. Be careful as it might splatter a little. Add the salt and let the livers brown until they are almost cooked all the way through. It is nicest when there is a little bit of pinkness left inside of the livers, as this keeps the end result smoother and softer. Poking at them to double-check is allowed, no need to worry - you will blend them afterwards anyhow.
  2. Let the livers cool down a little. Transfer the livers to a bowl, or - if your pan is spacious enough (and you're not afraid of splattering with you hand-blender) - keep them in the pan.
  3. Add salt, the two boiled and peeled eggs, ground black pepper and 75 grams of cold butter.
  4. Make a smooth mixture of this with your handblender and continue doing this until there are not bigger pieces left.
  5. Smoothen out the mixture in a dish (I used a simple platter, but it is actually smarter to use an actual deeper dish, so that the butter covers the pate) and set aside.
  6. In a smaller pan, warm 50 grams of butter with 10-15 sage leaves over a medium heat. It will make your kitchen smell delicious and the butter will slowly turn a hazelnut brown. The sage will become crispy and its taste will be pleasantly mild after this treatment. Keep a close eye on it and don't be tempted to rush it - the butter will burn in the blink of an eye. Once you see that most of the 'milky' parts of the butter (that were at the bottom of the pan when you started this process) have evaporated or bronzed, you can turn off the stove and pour the melted butter including the sage leaves over your chicken liver pate.
  7. Of course, you can also skip this part. However, I think this pate is so luxurious and rich already that it would be a shame to let go off a chance to add brown butter. And considering you will be eating this with nice bread, the browned sage butter is only a bonus.
http://tukskitchen.com/2016/12/21/chicken-liver-pate-browned-butter/