Greek Yogurt

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Looks  like the devil is trying hard to get me off my sensible eating habits again.
Since I decided (once again) not to eat anymore sweets, (or at least just the tiniest amounts), the cravings to do so are getting stronger and stronger 😦
The only way for me to fight this is to actually prepare a sweet dish, set a tiny piece aside for Bella and I and get the rest of it off to the neighbor as quick as possible.
So far this works, hopefully for some time to come.
Yesterday, I had to fight the demons again………
I had some apples, ricotta and cashews at hand and in the back of my mind I was playing with different dessert-options, until they finally crystallized into this delicious pie/cake. And, to appease my conscience, I added some “healthy” elements by serving it with a bit of tart Greek yogurt and crunchy pomegranate seeds.
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Final Score –  Myself: Happy; Bella: Happy; Neighbor: Happiest !
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Bon Appétit !   Life is Good !

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on 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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Click here for more  Cordon Bleu  on  ChefsOpinion
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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 :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Curried Garbanzo And Potato Wrap With Raita

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Curried  garbanzos (chickpeas) are one of my favorite snacks. They are quick and easy to prepare and their heat (add as much chile flakes or cayenne pepper as you can handle) makes for a great snack when boring pretzels just won’t do.
Today I prepared one of the hybrids of curried garbanzos I make on hot days – curried garbanzo salad, this time wrapped in sun dried tomato wraps.
As a general rule, when preparing curried garbanzos to be served hot, I add more ghee, about 4 tblsp for 16 oz of garbanzos. If serving as a cold (room temperature) salad, I reduce the amount of ghee by 3 tblsp and replace with that 2 tblsp mayo and 1 tblsp ketchup.
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Bon Appétit !   Life is Good !
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Click here for more Garbanzos (Chickpeas)  on  ChefsOpinion
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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wrap With Raita

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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wrap With Raita

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Curried Garbanzo And Potato Wraps With Raita

Curried Garbanzo And Potato Wraps With Raita

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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One For The Kids # 2 – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Yesterday  afternoon my friend Ralf came by with his four-year old son Justin.
Ralf and I had some Chili Noodles which were fantastic, but would have been way too spicy for a four-year old, so I made this dish for him. I made this for him before, so I knew he would love it. Heck, so did Ralf and I. (Of course I prepared way too much, so we ate the rest) 🙂
While this is a simple, quick and easy dessert or snack, it is yummy and pretty enough to serve on any informal occasion.
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Bon Appétit !   Life is Good !
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Click here for  Vanilla Cream  recipe
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Click here for  Tortilla Dulce recipe
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Click here for more  Tortilla recipes on  ChefsOpinion
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One For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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One For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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One For The Kids - Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

One For The Kids – Banana/Nutella Tortilla Roll With Fresh Raspberries And Blueberries

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
I just know that somebody out there will be inspired by the look of these tortillas and serve a variation of them as a whimsy “Marrow Bone Dessert” 🙂
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Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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Today  I rolled breakfast and lunch into one yummy, satisfying brunch by preparing these special treats. Waffles were served on special occasions at our home when I was a kid. It was one of the dishes my dear Mom excelled on preparing.
Eating and enjoying them today made me wonder why I did not prepare waffles more often in the past (I will in the future)
While I am a sucker for pancakes, today reminded me why I always preferred waffles. The crisp texture on the outside and the light softness of the interior put’s them just a step above pancakes…..
While way back then the waffles were usually accompanied by fresh apple sauce (freshly made and canned by my Mom in Fall to last for the whole year), I now prefer raspberries in yogurt and honey which makes the dish much more lively, both visually and taste-wise.
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Bon Appetit !   Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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P.S.
I love the slight bitterness of the cocoa to contrast with the sweetness of the rest of the dish; if you don’t, substitute the cocoa with castor sugar 🙂
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Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Spinach, Potato & Garlic Cream Soup

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Here  now is a top-candidate for easiest to prepare comfort food of the month 🙂
– Actual prep time – less than 5 minutes.
– Total time from start to finish – 25 minutes max.
– Gratification – immense 🙂
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Bon Appetit !   Life is Good !
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Spinach, Potato & Garlic Cream Soup

Spinach, Potato & Garlic Cream Soup

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Spinach, Potato & Garlic Cream Soup

Spinach, Potato & Garlic Cream Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Guilt Free Banana Icecream

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Image by pkgbranding

Image by pkgbranding

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Guilt Free Banana Ice Cream

Guilt Free Banana Ice Cream

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Guilt Free Banana Ice Cream With Sugar-Free Whipped Cream And Sugar-Free Strawberry Coulis

Guilt Free Banana Ice Cream With Sugar-Free Whipped Cream And Sugar-Free Strawberry Coulis

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Since I have started to live a healthier life style, my one problem is how to satisfy my sweet tooth without feeling guilty. The solution to my dilemma are sweets without refined or artificial sugar/sweetener, which are increasingly hard to find. So I took to thinking about new recipes which will make me happy with their natural sweetness and are not too offensive to my diabetic restrictions. The following one is definitely a keeper ! 🙂
An added bonus to this recipe is that you don’t need an ice cream machine for its preparation. I used to have one, but I threw it away after a while because the churning cylinder took up too much space in the freezer department of my fridge.
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P.S. :
This Ice cream is ready for consumption after about 4.5 hours in the freezer. If you freeze it longer or overnight, you might want to put it from the freezer into the cooler for 15 -20 minutes to facilitate easier spooning (That’s spooning of the ice cream kind, not the other one – although….. 🙂 )
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P.P.S. :
If I would still drink alcohol, I would have added a shot of brandy or dark rum to this baby 🙂
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Red Beet Delight

H'LHCF Logo
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Link to :  “Hans’ Lighter, Healthier Comfort Food”
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Like  most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions :-(.
My Mom used to bribe me sometimes (When my dad didn’t catch it) with 10 pfennig, or about a nickel, to eat the onions, which I otherwise sorted out and pushed to the side 🙂
Of course, things have changed, like so many other Issues ( I went from skinny to fat, from handsome to rugged?, from long-haired to bald and from a vegetable hater to a vegetable lover) 🙂
I have prepared red beet soup for many years, but as it is tradition, I usually included a (un)- healthy dose of heavy cream to lighten the color and to smoothen the texture. Not this time. This beauty is pure red beets, liquefied with vegetable stock and enriched with a topping of steamed broccoli and a bit of Greek yogurt.
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Bon Appetit !    Life is Good !
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Red Beet Delight

Red Beet Delight


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Red Beet Delight

Red Beet Delight


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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EASY DOES IT # 16 – Two Quick, Simple Salad’s



A lot  of folk’s shy back from constructed salads because they find them difficult to make and the recipes too complicated.
I can asure you that nothing is further from the truth. First, choose two main components, such as pasta and cold cuts, rice and seafood, potato and vegetables, vegetables and cheese, any grain such as amaranth, barley, quinoa, or rye,  add herbs or whatever else tickles your fancy. Add whatever else you want to add that you think will enhance your salad, dress with whatever dressing you fancy. Combine any ingredients you feel will go well together and experiment.
However, if the salad is to be served at a later point in time or outside at a party, I don’t recommend homemade mayo for obvious reasons, use the store-bought version which is safer. Also, for pasta, rice and potato salads, I recommend to cook the starch a bit longer than if you use them in a hot dish. The texture will be more pleasant.
Following find two simple salads which I made yesterday. The whole prep and assembly took about thirty minutes total. If you don’t have much practice, both salads might take you an hour, not bad for two different dishes that serve about 20 each. Just remember, It’s your salad – do with it whatever you like as long as YOU think it’s the way it should be: omit, add, deduct any ingredient You feel makes your dish a better one 🙂


“Shrimp, Pasta And Egg Salad”

Penne rigata, shrimp, fennel leaves, eggs, peas, cherry tomatoes, mayo (easy on the mayo), olive oil,  garlic paste, white balsamic vinegar, kosher salt, cayenne pepper, greek yogurt, maggi. Use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂


“Farfalle Salad With Salame, Pepperjack And Cornichons”

Farfalle pasta, salame, pepper jack cheese, cornichons, scallions, mayo (easy on the mayo), olive oil, dijon mustard, garlic paste, white balsamic vinegar, cornichon liquid, kosher salt, cayenne pepper, maggi. Same here again,  use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂


Happy Cooking and Bon Appetit !

Click here for more “Easy Does It”


Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad

Shrimp, Pasta And Egg Salad



Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons

Farfalle Salad With Salame, Pepperjack And Cornichons



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂






“Easy Does It” # 5 – Cucumber, Dill & Sour Cream Salad

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Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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Salad made with cucumbers, sour cream or yogurt and dill is served in many countries, of course under  many different names but with basically the same ingredients. I grew up in Swabia in Southern Germany, were gurkensalat was part of many meals, either served as part of a mixed salad (salat teller) or by itself as accompaniment to a main dish. It is made with cucumbers (any type), salt, pepper, a dash of sugar, vinegar and either sour cream or yogurt, .

Bon Appetit ! Life is Good !
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Cucumber, Dill & Sour Cream  Salad

Cucumber, Dill & Sour Cream Salad

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wash cucumbers, pat dry

wash cucumbers, pat dry

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peel cucumbers, slice thin

peel cucumbers, slice thin

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season generously with kosher salt, mix well, let sit for 30 minutes

season generously with kosher salt, mix well, let sit for 30 minutes

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squeeze as much moisture from cucumbers as possible, discard liquid

squeeze as much moisture from cucumbers as possible, discard liquid

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add sour cream or greek yoghurt, granulated garlic, cayenne papper and lots of dill. mix well

add sour cream or greek yogurt, granulated garlic, cayenne pepper and lots of dill, mix well

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Cucumber, Dill & Sour Cream  Salad

Cucumber, Dill & Sour Cream Salad

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Cucumber, Dill & Sour Cream  Salad

Cucumber, Dill & Sour Cream Salad

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Cucumber, Dill & Sour Cream  Salad

Cucumber, Dill & Sour Cream Salad

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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