eat in my kitchen

To cook, to bake, to eat and to treat.

Category: BREAKFAST + BRUNCH

Blood Orange and Rosemary Upside Down Cake

Blood Orange Rosemary Upside Down Cake

I already had my post written for today’s bright orange Sunday cake, but then, yesterday’s news from the US hit me. It felt so wrong to just write about a recipe, my mood, my day; why should I write about me and my food, when on the other side of the Atlantic, a single man throws everything away that our so called civilized world claims to stand for. How can we, or the president of the United States, ban citizens from certain countries (Iraq, Iran, Yemen, Libya, Somalia, Sudan, Syria) from putting their feet onto American ground?

I’m German, my country’s history shows what happens when we tolerate and support the insane actions of a single man. Didn’t we learn anything? Is it still possible for us to allow a man to run a country who doesn’t show the slightest feeling of compassion? Didn’t we, in the western world, hypocrites, arrogantly accuse other countries of exactly that?

Before I was sad, now I’m concerned.

And yes, I baked a cake. It’s an upside down cake – for an upside down world – made with Sicilian blood oranges. It looks like a glowing Mediterranean sunset, peaceful. Some prefer to cut off the citrus fruits’ peel, I leave mine on for a tangy touch. I first sliced and then cooked three fruits in sugar water with a sprig of fresh rosemary to infuse the pulp. About half an hour later they were soft, ready to become the fruity base of a light and fluffy upside down cake, thanks to beaten egg white folded into the batter. The citrus is very present, which I like, the herbal note is subtle. If you prefer you can use less fruits, but I recommend creating a thick juicy layer of orange slices. They keep the cake wonderfully moist and fruity, also on the second day.

Blood Orange Rosemary Upside Down Cake

 

Blood Orange Rosemary Upside Down Cake

Blood Orange and Rosemary Upside Down Cake

Makes 1 (20 1/2cm / 8″) cake

For the oranges

water 120ml / 1/2 cup
granulated sugar 100g / 1/2 cup
organic blood oranges, rinsed, scrubbed, and the ends cut off, 3
medium sprig of rosemary 1, plus a few needles finely chopped (optional)

For the dough

plain flour 200g / 1 1/2 cups
baking powder 2 teaspoons
butter, at room temperature, 80g / 1/3 cup
granulated sugar 150g / 3/4 cup
organic eggs, separated, 2
vanilla pod, split and scraped, 1/2
milk 100ml / 1/3 cup plus 1 tablespoon
fine sea salt 1/8 teaspoon

Preheat the oven to 180°C / 350°F. Butter and line a 20 1/2cm / 8″springform pan.

For the oranges, in a large saucepan, bring the water and sugar to a boil over medium high heat. Stir and let the sugar dissolve. Cut the oranges into thin slices. Reduce the heat to medium, layer the orange slices in the sugar water, and simmer gently for about 25-30 minutes or until soft, but still in shape. Using a slotted ladle, transfer the orange slices to a large plate and let them cool for a few minutes. Add the rosemary to the pot with the orange syrup and set aside.

For the dough, in a medium bowl, combine the flour and baking powder. In a large bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and vanilla seeds and continue mixing for about 1 minute or until well combined. Quickly beat in the flour mixture in 3 batches, alternating with the milk. Beat the egg white and salt until soft peaks form and fold into the dough.

Arrange the orange slices on the bottom and sides of the prepared pan, fold some of the slices into the corners (see 2nd picture). Scrape the dough on top of the fruits, even it out and bake for about 35-40 minutes or until golden brown and spongy. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you flip it over, gently remove the parchment paper.

Bring the rosemary orange syrup to a boil over high heat and let it cook for about 2 minutes, let it cool for a couple minutes. Brush the top of the cake with the syrup and arrange the rosemary sprig on top. Sprinkle with a little additional chopped rosemary and enjoy!

Blood Orange Rosemary Upside Down Cake

 

Blood Orange Rosemary Upside Down Cake

 

bloodorangerosemaryupsidedowncake_IG1

 

bloodorangerosemaryupsidedowncake_IG7

 

bloodorangerosemaryupsidedowncake_IG3

 

bloodorangerosemaryupsidedowncake_IG2

Pistachio Orange Blossom Muffins with Caramelized Pistachios

Pistachio Orange Blossom Muffins

Pistachios have been on my mind since I tried the most divine breakfast spread during my stay at the stunning Villa Athena in Agrigento in Sicily. Velvety smooth and creamy, slightly sweet and nutty, I’m not surprised that this traditional Sicilian Crema di Pistacchi is so popular in Italy. The texture is similar to the more common chocolate hazelnut spread, but it tastes a million times better, and it’s bright green. I love it and I can’t wait to start working on my own recipe.

However, there are much quicker ways to satisfy my current pistachio longings, for example, with fluffy pistachio orange blossom muffins topped with caramelized pistachios. I replaced a quarter of the flour with finely ground pistachios and stirred in a few roughly chopped nuts to add some crunch. Oranges team up very well with the green nuts, so I used a generous splash of orange blossom water and freshly grated zest to refine my little green muffins with a citrusy note. While you caramelize the nuts for the topping, you could also make a little more dark caramel to drizzle over the muffins’ golden tops. Bittersweet and sticky, it fits really well, but that’s up to you.

Yesterday was a great day, as we felt the united power of women. When I saw the pictures of the women’s marches all over the world, hundred thousands of women raising their voice and showing their strength, I felt, all of a sudden, the cold fading that gathered in my heart in the past few months. #womensmarch

Pistachio Orange Blossom Muffins

 

Pistachio Orange Blossom Muffins

Pistachio Orange Blossom Muffins

Makes 12 muffins

shelled salted pistachios 120g / 1 cup
plain flour 320g / 2 1/2 cups
granulated sugar 150g / 3/4 cup
baking powder 3 teaspoons
baking soda 1/2 teaspoon
fine sea salt 1/8 teaspoon
butter, melted and cooled, 120g / 1/2 cup
freshly grated orange zest 1 teaspoon
vanilla pod, split and scraped, 1/4
milk 210ml / 3/4 cup plus 2 tablespoons
organic eggs 2
quality orange blossom water, preferably organic, 3 tablespoons
paper muffin pan liners 12

For the caramelized pistachios

shelled salted pistachios, a handful
granulated sugar 2 tablespoons
water 2 tablespoons
honey 1 teaspoon

Preheat the oven to 200°C / 400°F (preferably convection setting). Line a 12-cup muffin pan with paper liners.

In batches, rub the pistachios between your hands until most of the salt is scrubbed off. (Alternatively, use unsalted pistachios, in that case add 1/4 teaspoon of salt to the dough instead of 1/8 teaspoon.)

For the muffins, in a food processor or blender, grind 2/3 (80g / 3 ounces) of the pistachios until very fine. Chop the remaining pistachios roughly.

In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt.

Add the orange zest and vanilla seeds to the butter, whisk, and let it sit for a few minutes to infuse the butter.

In a medium bowl, whisk together the butter, milk, eggs, and orange blossom water. Add to the flour-mixture and stir with a wooden spoon just until a lumpy batter forms. Gently fold in the remaining chopped pistachios. Mind that if you mix the batter too much, the muffins will lose their light texture.

Spoon the batter into the muffin cups and bake for about 14 minutes (slightly longer if using a conventional oven) or until golden.

For the caramelized pistachios, rub the pistachios as mentioned above to remove most of the salt and chop roughly. In a small, heavy saucepan, bring the sugar, water, and honey to the boil and, without stirring, let it cook until golden and caramelized. Add the pistachios, stir quickly and top each muffin with a teaspoon of the caramelized nuts. Work quickly, as the caramel becomes hard. If it’s too sticky, transfer the pan back onto a low heat to melt the caramel.

Pistachio Orange Blossom Muffins

 

Pistachio Orange Blossom Muffinsns5.2

 

Pistachio Orange Blossom Muffins

 

Pistachio Orange Blossom Muffins

 

Pistachio Orange Blossom Muffins

 

Pistachio Orange Blossom Muffins

Gruyère and Red Onion Focaccia

Gruyère and Red Onion Focaccia

We spent our Christmas in the Mediterranean, a premier for me, we normally stay in the cold North. I decorate our tree and the rest of the apartment according to my annual passion for wintery kitsch, and I eat duck, German potato dumplings, and usually (always) too many cookies. 2016 was different, we decided to go to Sicily first and spend a few relaxing days in the heart of the Archaeological Park of Agrigento (I’ll share my impressions with you next week). Malta was next on our itinerary, and with it came along lots of sunshine, rough seas, long walks in the countryside, and my wonderful, crazy Maltese family. It was loud and silly, we ate and drank too much wine in front of my Maltese Mama’s gorgeous crib in Msida, and I was happy.

I learned that a proper crib is an important part of the Maltese celebration, and I’m talking about cribs of rather large dimensions, well equipped with colourful figures, various animals, a real stable setting made of rocks, and most importantly, an impressive light installation to represent the firmament. Every house leaves the main door open, so that passersby can peak through the glass door to admire the re-enacted scenes of Jesus’ birth. I’ve seen impressive installations that leave no doubt that the Maltese take Christmas very seriously.

Being under the hot Mediterranean sun in the coldest season of the year has many advantages, my vitamin D resources are definitely recharged. Everything is fine as long as you stay outside the house, inside it’s freezing cold. A country where the temperature barely drops below 16°C (60°F) doesn’t really have to think about those few days of sharp chill. But a person who’s used to central heating – me – has to get used to the fact that the bedroom (and the bathroom!) can actually feel much colder than the air outside. I coped and complained, but our sunny walks along the lush green Dingli cliffs definitely made up for it.

And I’ll never forget our New Year’s Eve in Gozo, we stayed at a beautiful farmhouse at the border of the village of Qala. We had a gorgeous room, with a large terrace and the most stunning views of the islands of Comino and Malta. We ordered 3 (!) pizzas from the local Maxokk bakery, bought a bottle of local red wine from my friends at Meridiana, and just sat on the sofa, amazed by the peace in front of our eyes.

I had never seen Malta like this, so green and in full bloom. My past travels covered everything from March to October, but I always avoided the winter months. I’d love to show you pictures, but I was on a mission, I didn’t touch my camera, I stayed offline most of the time, and I slowed down my pace drastically. So there are no pictures, but lots of beautiful memories of time spent in nature, silent, without any disturbing technical devices.

However, when we came back to Berlin, I noticed a slight feeling of dissatisfaction, I missed my Christmas. To make up for my nostalgic longings, I decided to have a Christmas week in January. In the past few days, I baked Christmas cookies and my boyfriend had to listen to me singing along to Christmas carols. My celebrations found their festive peak in a Christmas dinner for two with slow roasted duck (I used the recipe from my book), red cabbage with spices and apples, and German potato dumplings. Now I’m cured and we can move on with our lives – also in the kitchen.

My latest post-Christmas kitchen project led to a hearty yet airy focaccia, topped with thickly sliced red onions roasted on top of the dough in lots of olive oil and a generous amount of aromatic Swiss Gruyère cheese. It’s pure comfort food. I cut a thick slice off the warm bread and enjoyed it on a chair that I placed close to the heater. I doubt I ever appreciated central heating as much as I do now.

If you’re looking for some more focaccia inspiration, take a look at these recipes:

Fig, Chèvre and Honey Focaccia

Emiko Davies Florentine Grape Focaccia

Herb Focaccia with Zucchini, Aubergine and Parmesan

Focaccia with Grapes, Rosemary and Sea Salt

Gruyère and Red Onion Focaccia

 

Gruyère and Red Onion Focaccia

Gruyère and Red Onion Focaccia

Makes a 25 x 32cm / 10 x 12 1/2″ focaccia

For the dough

plain flour 500g / 3 3/4 cups plus 2 tablespoons
fast-acting yeast 1 (7g / 1/4 ounce) envelope
fine sea salt 1 teaspoon
granulated sugar 1 heaping teaspoon
water, lukewarm, 260ml / 1 cup and 2 tablespoons
olive oil 120ml / 1/2 cup, plus 1-2 tablespoons to oil the baking sheet

For the topping

Swiss Gruyère cheese, or any aromatic hard cheese, coarsely grated, 100g / 7 ounces
red onions, thickly sliced, 2
flaky sea salt
black peppercorns, crushed in a mortar

For the dough, combine the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and half the olive oil (60ml / 1/4 cup) and knead on medium-high speed for a few minutes until well combined. I mix it on ‘4’ on my KitchenAid. If the dough is too sticky, add more flour. Transfer the dough to a table or countertop and continue kneading and punching it down with your hands for about 4 minutes or until you have a smooth and elastic ball of dough. Place the dough back in the mixer bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 35°C / 100°F warm oven (conventional setting), for about 60 minutes or until doubled in size.

Oil a 25 x 32cm / 10 x 12 1/2″ baking sheet.

When the dough has doubled in size, punch it down, take it out of the bowl, and knead for 1 minute. Using your hands, stretch and spread the dough on the oiled baking sheet. Cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy.

Preheat the oven to 220°C / 425°F (convection setting).

Using the round bottom of a wooden spoon or your finger, punch around 6 x 7 holes into the surface of the dough. Arrange the sliced onions on top of the dough, pushing the slices gently into the dough. Pour the remaining olive oil over the dough and onion and into the holes. Sprinkle with the cheese and a little flaky sea salt and bake for 20 minutes or until golden and light brown. Sprinkle with crushed pepper and enjoy warm or cold. The focaccia tastes best on the first day.

Gruyère and Red Onion Focaccia

 

Gruyère and Red Onion Focaccia

 

Gruyère and Red Onion Focaccia

 

Gruyère and Red Onion Focaccia

 

Gruyère and Red Onion Focaccia

Tahini Date Cake with Whipped Cream

Tahini Date Cake

Welcome 2017! May you bring peace, love, and patience to our lives.

On one of the last days of 2016, we gathered a group of friends from Florence, Israel, and London around our long wooden dining table. To keep it cozy, I cooked Swabian Käsespätzle, the famous homemade egg noodles layered with lots and lots of cheese and soft, golden brown onions. This meal is so rich and comforting, it’s perfect for a cold winter’s night. I don’t know a single person who doesn’t find it addictive. Although it’s a classic Southern German dish, I’ve heard quite a few Italians claiming that Italy is its true place of origin. However, my guests from Florence tried it for the first time and they were enraptured.

My guest from Israel inspired me to bake a cake with one of his home country’s most popular products: tahini. I made a fruit cake, similar to an English teatime loaf, but I replaced the butter with tahini and olive oil. To say that it was good would be a total understatement. Light, with a soft hint of tahini, it was delicious, especially in combination with the chopped dates that I stirred into the dough and the sesame seeds sprinkled on top. I served this rustic looking beauty with lightly sweetened tahini whipped cream, we were all smitten.

Tahini Date Cake

 

Tahini Date Cake

Tahini Date Cake

Makes 1 cake

plain flour 260g / 2 cups
baking powder 1 tablespoon
freshly grated orange zest 1 tablespoon
ground cinnamon 1 teaspoon
fine sea salt 1/8 teaspoon
tahini, mixed well, 75ml / 1/3 cup
mild olive oil 75ml / 1/3 cup
milk 90ml / 1/3 cup plus 1 tablespoon
granulated sugar 200g / 1 cup
large organic eggs 4
pitted dates, roughly chopped, 100g / 3 1/2 ounces, plus a few chopped dates for serving
white sesame seeds 1 tablespoon, plus more for serving

For the tahini whipped cream
(the tahini whipped cream serves 4, you’ll have to double the amount for the whole cake)

heavy cream 200ml / 3/4 cup plus 2 tablespoons
granulated sugar, to taste
tahini, mixed well, about 1 tablespoon

Preheat the oven to 180°C / 350°F (preferably convection setting) and butter a 20cm / 8″  springform pan.

In a large bowl, combine the flour, baking powder, orange zest, cinnamon, and salt.

In the bowl of a stand mixer, whisk together the tahini, olive oil, milk, sugar, and eggs for about 1 minute until well combined (I mix it on ‘4’ on my KitchenAid). Stir in the flour mixture and continue mixing until no traces of flour are left. Stir in the dates and pour the dough into the prepared springform pan. Sprinkle with the sesame seeds and bake for about 45 minutes or until golden and spongy. Check with a skewer, it should come out almost clean. Let the cake cool for a few minutes and take it out of the pan.

Whip the cream with a little sugar until stiff, adjust sweetness to taste. Add the tahini and whip for a few seconds until well combined. To serve the cake, cut it into large pieces, add a generous dollop of the tahini whipped cream, and sprinkle with chopped dates and additional sesame seeds.

Wrapped in cling film, this cake stays moist for a couple days.

Tahini Date Cake

 

Tahini Date Cake

 

Tahini Date Cake

 

Tahini Date Cake

 

Tahini Date Cake

My Maltese Winter Sandwich: Pomegranate Chicken, Red Coleslaw & Bacon

Sponsored by Volkswagen.

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

We drove down the winding road to the Grand Harbour in Valletta and stopped our cars in front of an old garage. The wooden door must have seen many storms, the green paint faded and the hinges rusted, it’s the salt in the air that takes over whatever it gets hold of. Our friends Michelle and Michelangelo came down to the harbour in the cutest Volkswagen beetle the world has ever seen – in baby blue (Michelangelo would correct me and say it’s Diamond Blue). Built in 1968, the car only changed owner once, when our friends bought it in 2010 from an elderly lady from the village of Qormi. It was in mint condition despite its 110,000 original kilometres. The previous owner’s name was Teresa and she became the eponym of our friend’s little love bug, since then, the beetle is affectionately called Terez.

Terez – and her original 1300cc single port engine, a fact that Michelangelo points out with pride in his voice – has seen a lot since she found her new owner: four overland trips, the latest being our friend’s honeymoon trip last summer. The three of them (including Terez) attended the Le Bug Show 2016 in Spa and crossed half of Europe to get there. Malta, Sicily, France, Switzerland, Belgium, and Germany added 5,400 kilometres to the tachometer and seemed to have made the bond between the car and its owners even stronger.

Every car needs a check up once in a while, especially when it’s nearly 50 years old, and to make it a little more fun, I joined my friends and brought some food and my camera. While Michelangelo laid hands on the tires, I kept mine busy preparing sandwiches for all of us. It’s the peak of winter, a time of year when I usually have to confront Berlin’s seemingly endless, yawning grey sky for weeks and months, but here in Malta I’m spoilt with sunshine and vibrant colours. This inspired me to come up with a snack as fresh and bright as the Mediterranean world around me. It’s a chicken sandwich, the meat tender and thinly sliced, with purple coleslaw and orange wedges, sparkling pomegranate seeds (some of which I turned into a sticky syrup), crunchy bacon bites, and pungent green onions. The composition is rather difficult to eat, but trust me, the pleasure that you’ll feel when you taste it, is absolutely worth it. And the solution is simple, just squeeze it until the sticky juices run out of the sandwich and soak the soft bread – it’s a heavenly mess.

Thank you Michelle, Michelangelo, and Terez for a wonderful morning in Valletta!

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Bloggers for Volkswagen.

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

My Maltese Winter Sandwich: Pomegranate Chicken, Red Coleslaw, Orange and Bacon

Makes 6 sandwiches

For the coleslaw

cored red cabbage, cut into thin strips, about 230g / 1/2 pound
fine sea salt
yoghurt 5-6 tablespoons
freshly squeezed orange juice
ground pepper

For the pomegranate syrup

pomegranate juice 180ml / 3/4 cup
granulated sugar 4 1/2 tablespoons

For the sandwich

olive oil
chicken breast 400g / 14 ounces
fine sea salt
ground pepper
bacon 6 slices
lettuce leaves 6
white buns (or ciabatta cut into buns), cut in half, 6
oranges, peeled and cut into filets, 1-2
the seeds of 1 pomegranate
green onions, the green part cut into thin slices, 1
freshly grated orange zest, about 1 tablespoon

For the coleslaw, in a large bowl, mix the cabbage and 1/2 teaspoon of salt and, using your fingers, rub the salt into the cabbage. Let it sit for about 15-20 minutes. Add the yoghurt and orange juice, mix well, and season with salt and pepper to taste.

Preheat the oven to 200°C / 400°F.

For the pomegranate syrup, in a saucepan, bring the pomegranate juice and the sugar to the boil and cook over medium-high heat (it should bubble) for about 7 minutes or until it starts to thicken. Set the syrup aside.

In a heavy pan, heat a splash of olive oil over high heat and cook the chicken breast for a couple minutes on each side until golden, you might have to reduce the heat to medium-high. Season with salt and pepper to taste and transfer the chicken to a baking dish. Roast in the oven for about 8 minutes or until the chicken is cooked through. Check with a skewer, only clear juices should come out. Let the chicken rest in aluminium foil for about 5 minutes. Cut the chicken into slices (about 18 slices for 6 sandwiches).

In a large heavy pan, heat a splash of olive oil and cook the bacon for a few minutes on both sides until golden brown and crisp. Transfer to paper towels, let it cool for a few minutes, then break the bacon into pieces.

Divide the lettuce leaves between the bottoms of the buns and arrange the chicken on top, drizzle with a little of the pomegranate syrup. Spread a heaping tablespoon of coleslaw, 2-3 orange filets, and some pomegranate seeds on top of the chicken. Sprinkle with the sliced green onion, bacon bites, and orange zest, and drizzle with additional pomegranate syrup. Close the bun, squeeze, and enjoy!

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon-2

 

My Maltese Winter Sandwich: Pomegranate Chicken , Red Coleslaw and Bacon

 

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Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

I love to end the year with a plate full of spaghetti. It gives me the kind of comfort that pasta masters to perfection. Its beauty and magic lies in simplicity – and in many happy carbs. This year’s combination is tangy, a bit creamy, and nutty –  it makes me feel good and that’s all I need. So here’s my Mediterranean creation to celebrate the changeover from 2016 to 2017: spaghetti with lemon pistachio pesto and mozzarella di Bufala.

In the past 12 months of this turbulent year I felt my limits quite often and I flew higher than I thought I could ever fly without burning my wings. I saw my first cookbook being born, being celebrated during my book tour in Berlin, London, Malta, New York, and Washington. I saw the Eat In My Kitchen book reaching the New York Times’ list of ‘The Best Cookbooks of Fall 2016’, which I still can’t really believe. So much love and support came into my life, so much happiness has been spread through this book that feels like a baby to me. There were unbelievable highs, so many wonderful moments, moments that I will feel thankful for for the rest of my life. But there were also lows and losses that tore trenches into my heart that will hurt for the rest of my life. I lost a person who’s been so close to me that I sometimes can’t even say who’s me and who’s him. He was my mentor, my supporter, my biggest critic, my challenger. He was my friend, my most beloved Swabian, and my step father. I wouldn’t be who I am without him, and I’ll never again be who I was before he left this world. Eat In My Kitchen wouldn’t be what it is without him.

I want to thank all of you for supporting me and my book, for being there and for coming back to these pages here on the blog. Eat In My Kitchen makes me grow every day, this blog makes me go back to my kitchen and experiment more than I would do if I didn’t write about it. Thank you for being on this journey together with me.

Have a peaceful and joyful start into the New Year!

Meike

Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

Serves 2

dried spaghetti 200g / 7 ounces
olive oil
mozzarella di Bufala, torn into bite sized pieces, 125g / 4 1/2 ounces
flaky sea salt
black peppercorns, crushed in a mortar

For the pesto

freshly grated lemon zest 4 tablespoons, plus more for the topping
freshly grated young Parmesan 4 tablespoons, plus more for the topping
finely chopped shelled pistachios (unsalted) about 1 tablespoon, plus more (roughly chopped) for the topping
olive oil 3 tablespoons
fine sea salt

In a large pot filled with salted water, cook the pasta until al dente. Drain and stir in a little splash of olive oil.

For the pesto, in a medium bowl, whisk together the lemon zest, Parmesan, pistachios, and olive oil and use the back of a spoon to press the Parmesan into the oil until well combined. Season to taste with salt.

Divide the spaghetti and mozzarella di Bufala between plates. Sprinkle with pesto, additional lemon zest, Parmesan, and pistachios. Season to taste with flaky sea salt and crushed peppercorns, serve immediately.

Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

 

Spaghetti with Lemon Pistachio Pesto and Mozzarella di Bufala

 

pastalemonpistaSpaghetti with Lemon Pistachio Pesto and Mozzarella di Bufalachiopesto6

Fillet of Beef, Walnut Butter and Beetroot and scrumptious menus for Christmas

Beef Filet, Walnut Butter and Beetroot for Christmas

There are many ways to celebrate the holidays and a lavish feast is my way of creating a festive culinary frame when the Christmas bells start ringing. To fill the bowls and platters with roast and gravy, stuffed duck or goose, dumplings and various cabbage dishes may take some time, but these hours spent in the kitchen are so precious to me, that I gladly dedicate a few days to the preparation of some of the most unforgettable meals of the year.

But I’m honest, this year is different, this year used up my batteries. As much as I enjoy every second of shopping for the ingredients for any meal, cooking, baking, and waiting for my creations to be done, I know when I have to slow down. Even if it’s Christmas. A meal isn’t special just because of the money that’s spent on it, or the time put into its preparation. A meal is special when it sparks a firework in the mouth; when we enjoy smelling it, looking at it, and tasting it so much, that we almost feel like children again. Memories and traditions turn a meal into something greater that sets it apart from our everyday foods. The cookies baked on December’s snowy weekends using trusted family recipes are different to the sweets that we stir up during the rest of the year. The beloved duck served on Christmas Eve tastes better when the room is lit up with countless candles and the smell of fir is heavily hanging in the air. I love my traditions and I hold them dearly, but Christmas 2016 calls for a break: lots of time for myself and my loved ones, no plans, no duties, just the pleasure of a little laziness at the end of the year. Cooking is fun and it should always reflect the mood that we’re in, and now, I’m going to be as slow as a sloth.

Last week, I kind of unfurled my Christmas menu from the end, starting with the dessert as I shared my Crème Brûlée Tangerine Cheesecake in a Jar. It’s a dish that can easily be prepared a day or two in advance, meaning more time on the sofa, unwrapping presents, eating cookies, and listening to Christmas carols. My main dish doesn’t need elaborate preparations either, it’s a rather minimal composition of honest, pure flavours. The most tender fillet of beef topped with a slice of walnut mustard butter, served along with sweet and earthy beetroot cubes. The red root is cooked al dente, drizzled with olive oil, and sprinkled with Mr. Cini’s flaky sea salt from Gozo. Sometimes, simplicity tastes best.

To finish my Christmas menu, I should share a starter with you next week, but I will allow myself to take a few days off and stay offline. As I don’t want to leave you and your guests hungry, I have a few recipe suggestions for you from the blog and from my cookbook, not just for starters.

I wish you a peaceful Christmas! Enjoy this precious time with the ones you love!

Meike xx

Here’s some more inspiration for your Christmas menu:

Starter

________________________

Parsnip and Sweet Potato Soup with Caramelized Plums and Whipped Gorgonzola Mascarpone (Eat In My Kitchen book, page 75)

Sicilian Blood Orange, Olive and Red Onion Salad

Celeriac Salad with Caramelized Honey Kumquats and Walnuts

Sautéed Belgian Endive wrapped in Prosciutto

Chickpea Potato Soup with Rucola Pesto, Lemon and Fried Chickpeas

Artichoke Ricotta and Orange Ravioli (this dish is time consuming, but can be prepared in advance and then frozen)

Potatoes with Cinnamon Hummus, Basil and Prawns

Herbed Polenta with Parsnip Chips and Maple Butter

Saffron and Mussel Tomato Soup

Mediterranean Octopus with Fennel and Orange

Main dish

________________________

Slow Roasted Duck with Ginger, Honey and Orange (Eat In My Kitchen book, page 171)

Beef Shank and Caponata Stew (Eat In My Kitchen book, page 169)

Salt Baked Salmon Fillet with Dill, Black Pepper and Juniper

Duck Confit with Roast Potatoes, Chestnuts, Plums and Star Anise

Thyme and Lemon Ricotta Stuffed Pork Roll

Lamb Chops with Orange-Herb Crust

Seared Tuna with Ginger, Lemon, Butter Beans and Onions

My Granny’s Beef Rolls with Potato Dumplings

Vegetarian main dish

________________________

Pumpkin Gnocchi with Roquefort Sauce (Eat In My Kitchen book, page 100)

Potato and Apple Stuffed Cabbage Rolls with Walnut Butter and Gruyère

Farfalle Pasta with Figs, Mozzarella di Bufala and Honey Butter

Pumpkin Crespelle with Ricotta and Sage

Orange and Fennel Couscous

Spinach Gnocchi with Creamy Mushrooms

Dessert

________________________

Bittersweet Chocolate-Olive Oil Bundt Cake with Candied Orange Peel (Eat In My Kitchen book, page 221)

Pomegranate Pavlova Tart with Rosewater

Provençal Pine Nut, Date and Honey Tart

Crêpes Suzette

Apple Strudel

Maltese Ricotta Pie with Lemon Syrup and Pistachios

Cherry Chocolate Tart with Cardamom Whipped Cream

Marina’s Lemon Marmalade Ice Cream with Caramelized Pistachios

Tiramisu

Lemon Meringue Pie

Austrian Crème Malakoff

Beef Filet, Walnut Butter and Beetroot for Christmas

Fillet of Beef, Walnut Butter and Beetroot

Serves 4

fillets of beef, trimmed, 4 (each about 140g / 5 ounces and 4-5cm /1 1/2-2″ thick)
olive oil
unsalted butter 2 tablespoons
flaky sea salt
black peppercorns, crushed in a mortar

For the walnut butter

shelled walnuts 50g / 2 ounces
butter, at room temperature, 50g / 2 ounces
Dijon mustard, about 1 teaspoon
fine sea salt

For the beetroot

large beetroots with skin 2
bayleaves 2
flaky sea salt
olive oil
shelled walnuts, broken into pieces, a large handful

Take the meat out of the fridge, rinse and pat it dry, and let it come to room temperature.

For the walnut butter, finely grind the walnuts in a blender or food processor, add the butter, mustard, and a little salt, and pulse until combined. Adjust the seasoning. Scrape the butter onto a piece of cling film, roll into a thick sausage shape, and keep in the fridge (or in the freezer for just a few minutes until hard).

For the beetroot, bring a large pot with salted water to the boil and add the bay leaves and beetroot. Close with a lid and let it simmer for about 50 minutes or until the roots are al dente or tender, depending on your preference. Rinse with cold water, peel, and cut into cubes.

In a large, heavy pan, heat a generous splash of olive oil over high heat and sear the fillets for 1 minute on each side. Take the pan off the heat, lower the heat to medium, and add the butter to the pan. Put the pan back on the heat and cook the fillets for about 1 1/2 minutes on each side (for ‘medium rare’), spoon some of the butter over the meat a couple times. Season the fillets with flaky sea salt and crushed pepper, wrap in aluminium foil, and let them rest for 2 minutes. Set the pan with the juices aside.

Divide the beetroot cubes between the plates, drizzle with a little olive oil, and sprinkle with walnuts and flaky sea salt. Cut the walnut butter into thick slices. Transfer 1 fillet of beef to each plate and lay a slice of walnut butter on top. Drizzle with the juices from the pan used to cook the meat, serve immediately.

Merry Christmas!

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

 

Beef Filet, Walnut Butter and Beetroot for Christmas

21 recipes for Christmas Cookies

Rosemary & Lemon Heidesand Cookies

There are few things as relaxing as baking Christmas cookies during the busy days of December. Mixing and kneading pounds of dough while the air in the kitchen is soaked in fragrant sweetness is the best anti-stress remedy. Cinnamon, cloves, citrus fruits, and cardamom, chocolate, almonds and hazelnuts, you don’t need many ingredients to give a cookie an extra christmassy touch.

We still have 10 days to go – for the German Christmas on the 24th December, and 11 days for the English and Maltese Christmas. So we have enough time to throw a few more trays of delicious cookies in the oven, to fill the jars, and make our hips happy. Here’s some more inspiration from the last three years of Christmas cookie feasting on Eat In My Kitchen. Happy baking!

Click on the titles for the recipes:

Rosemary and Lemon Heidesand Cookies

Rosemary & Lemon Heidesand Cookies

 

Ginger Chili Double Chocolate Cookies

Ginger Chili Double Chocolate Cookies

 

Christmas Chocolate Panettone (let’s see it as a giant cookie)

Chocolate Panettone

 

Espresso Meringue Cookies with Spiced Chocolate Ganache

Espresso Meringue Cookies with Spiced Chocolate Ganache

 

Maltese Lemon Christmas Cookies

Maltese Lemon Cookies

 

German Elisenlebkuchen

Lebkuchen

 

Ginger Spice Cookies with Cinnamon Oat Crunch

Ginger Spice Cookies with Cinnamon Oat Crunch

 

Bittersweet Chocolate Spice Cookies

Chocolate Spice Cookies

 

Claire Ptak’s Pecan Caramel Sandwich Cookies

Caramel Sandwich Cookies

 

Mulled Wine Pretzel Cookies

Mulled Wine Pretzel Cookies

 

Linzer Cookies

Sandwich Cookies

 

German Chocolate Baumkuchen

Chocolate Baumkuchen

 

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

 

Gianduja Chocolate Cookies

Gianduja Chocolate Cookies

 

Maltese Essijiet Vermouth Cookies

Essijiet Cookies

 

Espresso Chocolate Biscotti

Espresso Chocolate Biscotti

 

Persimmon Hazelnut Thumbprint Cookies

Persimmon Hazelnut Thumbprint Cookies

 

Dark Chocolate and Apricot Sandwich Cookies

Chocolate Cookies

 

Vanilla Kipferl

Vanilla Kipferl

 

Red Currant and Oat Cookies

Redcurrant and Oat Cookies

 

Buttery Blue Cheese Crackers

Buttery Blue Cheese Cookies

 

Rosemary and Lemon Heidesand Cookies

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