Archive | October, 2009

Baked Apples

13 Oct


check out those beauties:


Baked apples. (Bake apples for approx. 20 mins. at 390° F.) The perfect fall and winter snack or dessert. Serve them with vanilla sauce, or maple syrup, or ice cream, or sprinkled with sugar and cinnamon, or just plain (they become really sweet in the baking process). Or… the possibilities are pretty endless.

Back to work!
xoxo, F.


Sweet Millet Casserole

12 Oct

Hi there,

here we go, as promised.


This is a nice hot dessert, or a main dish for people with a sweet tooth, or a side dish for brunches and breakfast buffets. I served it as a main dish for lunch this weekend (not a fan of sweet dinners), and we two eaters ended up with a lot of leftovers. I would say that the recipe serves at least 3 to 4 people that way, and more when served as a side.
What else? Oh yeah, what I wanted to mention was that of course, different kinds of fruit would definitely work in this, I’m thinking of using peaches next time. Just make sure the fruit is ripe and sweet!
I’m always interested in trying different kinds of grains in order to get some variety into our rice/ couscous routine, and I really liked the millet. It had a nutty taste and a nice chew.
My mother used to make a similar dish when I was little, but I don’t think it had quark cheese in it. The internet, however, only suggested rice casseroles with fruit, but I did not relent and mixed the two. So here we go:

serves at least 3

2 cups milk
2 tbsps. sugar
1/4 tsp. salt
4 oz. millet seeds

2 eggs
7 oz quark cheese
2 tbsps. sugar

approx. 9 oz apples and pears each (I used two medium apples and two medium pears)


In a medium pot, combine milk, sugar, salt, and millet. Stir; bring to a slow boil, let bubble for 5 mins. and remove from heat. Stir; let sit for 10 more mins., with the pot lid on.

Separate the eggs.
In a large bowl, mix yolks, quark cheese, and sugar.
Beat the egg whites until stiff.

Preheat your oven to 390° F.

Add the cooked millet to the quark mixture; stir. Add the fruit chunks; mix well. Then fold the egg whites into the mixture.

Transfer the mix into a baking dish and bake for 30 – 35 mins.
Serve hot, sprinkled with cinnamon and sugar or with vanilla sauce. Enjoy!


Allright then! Eat well, people! There’s so much good food out there.
xoxo, F.

Pomegranate Juice

12 Oct



In order to satisfy an urge for vitamins, I made myself some pomegranate juice, i.e. I squeezed two of those beauties and drank the result.

pomegranate juice

That bittersweet taste, I love it! Pomegranates are something that I love, but I tend to forget about them (also, they are so darn expensive around here), and so I ‘rediscover’ them every once in a while. That glass of juice really gave me an energy boost on this rainy afternoon.

I’ll post a millet casserole recipe later. Until then:
xoxo, F.

Here We Go Again

4 Oct

Good morning,

what is the effin’ matter with me? It seems like my body only tolerates a very, um, restricted diet these days, meaning that I’ll crave one dish like crazy for a couple of days, and then move on to another obsession. After my ‘tomato-and-avocado-phase’ I have now entered into a ‘apple sauce-and-yogurt-phase.’ Duh.


I made fresh apple sauce the other day (‘recipe’: cook apple chunks with a little water and a little sugar), and I cannot stop eating this stuff. I especially like it hot, with cold yogurt straight from the fridge, and dusted with a little cinnamon.

Maybe it’s the weather – it’s fall, it’s stormy and rainy and lovely, and everybody needs comfort food. Which reminds me, I’ll bake some ginger snaps this afternoon. If they turn out well, I’ll post some pictures.

Goodbye for now! Eat well!
xoxo, F.