One handed cooking didn’t prove to be so easy after all – my meal plan went down the drain. As did all culinary experiments. The most exciting dish was pasta with homemade sauce, which is tasty but definitely nothing to boast about.
For those of you who have never had a cast – cast removal after 6 weeks of immobilisation ist bizarre. Your limb feels as though gravity has no effect and it is floating above your head. It misses its tight cocoon. The stiffness of your joints coming out of a cast is also fascinating. I could hardly move my wrist in any angle. Another fun fact of post cast life: the emerging limb is a lot hairier than before! That’s right – black hair is suddenly everywhere and makes you feel 1/4 bear, without the perks of being able to roar or elegantly catch fish.
Anyways, this syrup definitely needs two hands to make – picking elderflowers with one hand might prove tricky (I even found it difficult with two hands..). Elderflower syrup is an essential ingredient for one of the most refreshing summer drinks on this side of the world – a Hugo = Prosecco + ederflower syrup +fresh mint + soda. Need I say more?
Yes! I finally did it. After many years of wanting to, but never being allowed to, I stuffed our Christmas turkey not only with traditional stuffing, but also with a quail! HAHA. And why? Because I can! Ha! (Yes ok, you got me, also because Ted gave me the glorious idea millions of years ago. His idea was to stuff the turkey with a smaller turkey. However, a 4-6 person turkey doesn’t have a large enough cavity to fit another turkey – hence the quail, because a quail fits into everything:-).)
If it would be up to me, one should have turkey ,with all it’s trimmings, once a month. Actually, the trimmings alone would suffice – the stuffing, cranberry sauce, the sprouts – NOM. This past month I went a tad turkey crazy with three proper full blown on turkey-experiences. Would I eat turkey&co again tomorrow? Hell yeah!
That being said – if anyone out there is still panicking about what to cook for New Year’s dinner – Turquailakey?
Turquailakey with Pork, Onion & Sage Stuffing, Sprouts, Cranberry Sauce, Celeriac Mash and Red Cabbage
inspired by Delia Smith, Annemarie Wildeisen, Gordon Ramsay & Ted Mosby Continue reading
After having finished all 10 seasons of Friends I needed something new to watch….. what better foodie-suited brainless TV-show is there than MasterChef? I was up-to-date with the new season within just over a week….. waiting for a new episode to be aired is AWFUL!!! I WANT TO SEE MORE AMAZING FOOD AND KITCHEN DRAMA.
Anyways, regarding my cheesecake. I have never really been a fan of cheesecake or plain cream cheese icing until a couple weeks back, when I ordered a baked peanut butter cheesecake at a local pub (my reasoning behind this daring order: anything with peanut butter must be good and it was the only thing on the dessert menu I had never before made myself). It was amazing! So I thought to myself, it must taste even more amazing with Nutella. After a rather disappointing attempt of trying to bake a Nutella cheesecake, MasterChef inspiration struck: How about a no-bake cheesecake with an almost 1:1 Nutella : cream cheese ratio? And why not deconstruct it to lighten the whole dish up, make it look all fancy and pretend one day I could be on MasterChef? Using Nigella Lawson’s recipe as guidance, this is what I came up with. OMG it has taken cheesecake to a new level for me. No-bake and deconstruction is the way to go. Everyone loved it.
It also made me think whether or not to try the recipe with peanut butter instead…… I shall keep you updated.
Deconstructed Nutella Cheesecake