Eiskaffee

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During  the past few very hot and very humid weeks I went to a couple of different establishments to get a cooling drink which I have had a huge craving for lately – “Eiskaffee“.
Today, after numerous unsuccessful attempts, I finally ended-up making it myself at home, because I could not get it anywhere😦
Maybe it’s because German “eiskaffee” translates into English “Iced Coffee”???
At different places I was served various things, none of it even close to a Eiskaffee. Most versions were simple coffee with ice cubes, some contained added cream or condensed milk, some of them cold brewed coffee with ice cubes (why waste your time and $ on cold-brewed coffee when you water it down with ice??) but none of them was the original I was craving for.
You see, Eiskaffee is usually served at a Café (coffee shop)Eiscafé or Eisdiele (Ice Cream Parlor) in Germany. There you can order a huge variety of “Eisbecher“, different concoctions of ice cream, fresh or canned fruit, whipped cream, liquors, sweet wafers, coffee, chocolate, sprinkles, etc, etc, etc……..and one of the traditional  Eisbecher  is  Eiskaffee. It’s simplicity is stunning, it’s wonderful taste and refreshingness even more so. Like all simple food and drinks, the secret in it’s greatness lies in the use of top-notch ingredients. Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top and, if used, good quality cognac or coffee liquor.
So simple! So Good !
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Bon Appétit !   Life is Good !
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Click here to see a large variety of  Eisbecher
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Click here to see what’s  NOT  Eiskaffee
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Below see the real McCoy.
Two different presentations, same ingredients :
Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top.
Optional : A shot of good quality cognac or coffee liquor.
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Eiskaffee

Eiskaffee

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Eiskaffee

Eiskaffee

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Shrimp And Sardines Pie

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The other day I felt like having pizza.  Or lahmacun.  Or grilled seafood.  Or a nice sardine salad. Or………….
Well, at first I couldn’t make up my mind, but once I opened the fridge and the cupboard, it all came together. The result was this stunner, which was the tastiest seafood pie I’ve ever had. The secret to it’s bedazzling aroma and flavor ? The combination of it’s roasted sardines, shrimp, lot’s of garlic and oregano, the superb pizza dough, the wonderfully fragrant harissa and EVO and a few drops of maggi seasoning.
Can it get any better than this?? Maybe, but not very likely🙂
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Bon Appétit !   Life is Good !
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Click here for  Pizza Dough Recipe  on  ChefsOpinion
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Click here for  Lahmacun  on  ChefsOpinion
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Click here for  Pizza  on  ChefsOpinion
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Click here for  Seafood  on  ChefsOpinion
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Click here for  Salad  on  ChefsOpinion
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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Preparation :
To read instructions, hover over pictures
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Mango, Peach And Yogurt Smoothie

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My  old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it……🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk  –
And just like that, Voilà ! My new favorite drink was born🙂
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À Vôtre Santé !   Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
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Quesadilla Con Frijoles Refrito

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Who  say’s a Quickie can not satisfy………….
This one certainly will, and it takes but a few minutes to prepare and can be appreciated for breakfast, lunch, dinner, snack, or anytime between🙂
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Bon Appétit !   Life is Good !
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Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

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Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

>Quesadilla Con Frijoles Refrito

Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

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Preparation :
To read instructions, hover over pictures
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Bratwurstsalat (Brat-Salad)

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Today  I found  some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way🙂
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Bon Appétit !   Life is Good !
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Bratwurstsalat  (Brat-Salad)
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Bratwurstsalat  (Brat-Salad)

Bratwurstsalat (Brat-Salad)

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Bratwurstsalat  (Brat-Salad)

Bratwurstsalat (Brat-Salad)

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Preparation :
To read instructions, hover over pictures
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Pasta With Sun-dried Tomato/Cashew-Pesto And Ricotta

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Question : Who love’s a bright-green, traditional, heavenly aromatic basil pesto?
Answer :    Just about everybody does, that’s who. (Including myself)
However, for my very own personal taste, I prefer to pair traditional pesto with light and airy gnocchi, while I love to marry a rustic pasta like penne rigate, rigatoni, farfalle or bucatini with a more complex pesto such as this Sun-dried Tomato/Cashew-Pesto.
I hope that the Italian purist’s out there will forgive me and maybe even agree with my opinion that a non-traditional pesto such as this Sun-dried Tomato/Cashew-Pesto can elevate a simple pasta to even greater culinary bliss than a one-note basil/pine pesto nut will ever be able to do. In my humble opinion, anyway…….🙂

Bon Appétit !   Life is Good !
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Click here for more Pesto on  ChefsOpinion
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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Pasta With Sundried Tomato/Cashew Pesto And Ricotta

Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Preparation :
To read instructions, hover over pictures
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Steak Salad Recipe # 2371

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Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
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Bon Appetit !   Life is Good !
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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Steak Salad Recipe # 2371

Steak Salad Recipe # 2371

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Preparation :
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Powidl Mit Pfirsich (Plum Chutney With Peaches)

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Here is another delicious plum recipe I want to share with y’all🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods  was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal  “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6🙂. In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war,  Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed🙂
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Bon Appétit !   Life is Good !
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Click here for   Indian Spiced Plum Chutney  (Alloo Bukharay Ki Chutney)
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Powidl Mit Pfirsich  (Plum Chutney With Peaches)

Powidl Mit Pfirsich (Plum Chutney With Peaches)

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Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Preparation :
To read instructions, hover over pictures
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Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live  ” Cordon Bleu Brie !
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Bon Appétit !   Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half  before breading  to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Cordon Brie

Cordon Brie

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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Black Plum Bread Pudding

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Plums

Plums

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5  Reasons We Love Plums
By Erika Freeman
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1. “Plum” is often used to describe a deep purple hue, but in fact plums come in a wide spectrum of colors, such as black, yellow, red, pink, even green.
2. Dark plums (purple, black) are full of anthocyanins and proanthocyanidins, antioxidants that give them their color and are associated with helping to keep the heart healthy and the brain sharp.
3. Without the plum, we wouldn’t have prunes! Oh, but excuse us, we call them “dried plums” now. (In 2000, the prune was renamed to make it easier to market—apparently prunes’ reputation as a fruit to keep you regular was no longer a selling point.)
4. They have an au naturel protection; called a “bloom,” it’s a natural wax coating the fruit produces to keep its skin from losing water. Look for the whitish-silvery bloom: it’s also a sign a plum hasn’t been over-handled.
5. This juicy sweet treat has only about 36 calories.
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This plum bread pudding was the glorious end to a great meal I had with my friends Laura, Fernando and André at my house the other day.
It was the first multi- course dinner I hosted at home in four years and it reminded me how much I miss these gatherings with great food, drink and company that were so common and frequent at the homes Maria’s and I shared for so many years in times past. Happy dinner parties were the highlights of our social life when she was still alive and sometimes I miss them, along with so many other things we shared.
Although Maria was not physically present at this dinner, her spirit was with us and so it was only the second social gathering I was happy at since her passing.
(Xmas dinner at Dieters and Chachas house being the only other occasion)🙂
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So, while the seafood salad, tenderloin steak, flat iron steak, teriyaki cauliflower and tomato/garlic pasta were delicious, the highlight was the dessert in the form of this black plum pudding.
Plums are wonderful to prepare cakes and tatin’s with, superb for marmalade and compote and, as you can see below, just perfect for bread pudding.
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Bon Appétit !   Life is Good !
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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Bread And Black Plum Pudding

Bread And Black Plum Pudding

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Preparation :
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