Tapas Tuesday – Healthier Patatas Bravas Skillet Roasted


It came to me in a dream, or while somebody was talking and I failed to listen. Sometimes I drift of and think of food. Tapas Tuesday. I love a good alliteration, or just an alliteration. Everything is catchier in an alliteration. Mamma Mia and Manic Monday were not popular because they were the greatest songs, right? I might be wrong, pop music is not exactly my genre.

Anyway, I love tapas. I’m Spanish and I love Spanish food, no big deal. I know you will probably be groaning right now. Going out to eat tapas is really expensive for very small portions on a big plate. To be fair Spanish Serrano ham and Manchego cheese are expensive even if you buy them at the store. I find the idea of going out to eat tapas at a restaurant hilarious, because originally they were a genius marketing scheme of the bar industry. If you went somewhere for a drink, they’d serve you a little something to eat. This way you stay longer and you don’t get drunk so quickly, therefore ordering more drinks. Perfect vicious cycle. It was almost capitalism at its peak, until they started charging you for the tapas with your drink and then they invented tapas restaurants.

Let me tell you something, save yourself the money and make a few tapas at home. It will be so much cheaper. So I figured every Tuesday I’ll give you a simple little recipe to start your own tapas fiesta at home. Last week I figured out how to make a healthier way to make Patatas Bravas – no need to fry anything. Coming fresh out the skillet they are surprisingly crispy on the outside and soft on the inside. I hate soggy potatoes, don’t you? Since I started making these, I have made them at least six times. They make a wonderful side dish because they go with everything and don’t even need a sauce (though you can serve them with some aioli or guacamole). So let’s get started – you can have fresh patatas bravas ready in 20 minutes, if you’re fast with your kitchen knife. Enjoy and have a nice day.


Skillet Roasted Patatas Bravas

Ingredients for one medium skillet:

3 medium potatoes*

Olive oil



  1. Peel and cube your potatoes. Pat them dry with a tea towel or a paper towel.
  2. Toss them on a little olive oil, just enough to keep them from sticking on the plate.
  3. Put them on a microwaveable plate in a single layer and put them in the microwave on 800 Watts/Maximum Heat for 7-10 minutes. They should give in when you squeeze them with your finger, this way they won’t take too long in the skillet.
  4. Put a little oil in a skillet and put it on high heat. When the oil is hot and put the potatoes into the skillet. Toss them in the skillet until they are golden.
  5. Sprinkle them with salt to taste.

*If you add more potatoes to one skillet, they won’t crisp up. Work in batches when making more or use a big electric pan.


Welcome to Culinary Tripping

There is nothing I have ever found to be harder than writing this blogpost. I doubt anyone will ever read it, but just in case your interested, here we go. I’m Debbie and I’m very boring. I like cooking and travelling, hence the name of the blog. Nothing is more fun to me than experimenting in the kitchen and eating said new creation straight out of the dish (plate – ain’t nobody got nerve to clean that). Sometimes I share my new inventions. I love trying new foods in new places and recreating international dishes I saw that I was too stingy to buy (“I can make that”). Mostly it works. Sometimes I just make new dishes up, because those vegetables have to go. You know that feeling right? Also I hate cleaning up, so I love to make things in preferably one pot. So I’ll share some of my inventions right here, hopefully you’ll like them.

Here are some other things I like: reading, writing, Science Fiction, Fantasy, Musical Theatre, annoying people in my vicinity by pretending to be Elphaba, the wicked witch of the West hanging from a doorframe, movies and TV. I’ll watch just about anything as long as it’s not mushy and romantic or has Justin Bieber in it. I hate horror movies, yet I keep watching them by myself. Why does anyone do that? No clowns! You heard me, no clowns! I still have nightmares of that family of clowns that stole all my candy at German Karneval before driving away in a tiny car. There is something wrong about a person with a smile on their face all the time, wouldn’t you agree? If you’re walking down the street smiling to yourself, I’m convinced you did something cruel like not wave back at a baby or not give a puppy a bellyrub. What is wrong with you? If you trust all those commercials you get before watching videos on youtube, I’m single who should have a baby right now (A tinder and pregnancy test commercial is a weird combination, right) and see It in theatres right away. I think I’ll pass.

I hope you will find something you like on this blog. I am very sorry, if I have bored you to death (hey, I did refrain from telling you why Alien is both one of the best and worst SciFi movies ever). Wishing you a clown free day, Debbie.

Express Chinese-Style Stir-Fry – Delicious and Faster than Takeout

I will admit right now that this recipe being faster than getting takeout is a bold claim, which depends on multiple factors such as where you live and where the closest Chinese Restaurant is. It might also depend on whether you drive like an old lady or a racecar driver. Another contributing factor is whether you have all the ingredients at hand, which is a gamble when it comes to Chinese food, it is not a staple in every household. Though I was not exaggerating when saying that this recipe is fast, when you have all the ingredients at home you could be sitting at your dinner table or on your ouch (I won’t judge) with a bowl of homemade stir-fried noodles within fifteen to twenty minutes. If you actually have to chop some vegetables and you do it lethally slowly, the way some people do with the tiniest knife that has probably been stolen from a children’s play kitchen, it will still only take you thirty minutes. Most days it takes me longer to just find my wallet.

This recipe is an absolute favourite of mine, as it takes so little time to make and can be whipped up whilst already mentally asleep on the couch. It is a super simple and delicious recipe to make when you don’t know what to cook or don’t want to spend hours in the kitchen chopping and sautéing. A nifty little recipe to have for your busy days or when you need a fast comforting meal. On the health front it is better for you as well, you know exactly what you put in it and you can control your sodium intake. I’m telling you the news are starting to worry me about it. In order to make this express version you only need four ingredients: a tape of oil of your choice (coconut, sesame, peanut, olive, canola,…), a frozen Asian-style vegetable mix, wok noodles of your choice, Asian-style seasoning (five-spice or some sort of Asian spice blend) and soy sauce. Depending on how salty or spicy your seasoning and soy sauce are you might want to help the flavour along with some salt and ground black pepper, but that is a given. If you don’t have a frozen Asian-style vegetable mix, you can just chop up whatever vegetables you have in your fridge. The mix is just too convenient not to use, it really is the spice and soy sauce making it “Asian”. I feel as if there ought to be a disclaimer telling you that I don’t know how to make authentic Asian food, hence use of the word Asian-Style. Anyway, this recipe is super easy and delicious. If you manage no to eat all of it, then the leftovers are really delicious cold.

Express Asian-Style Stir-Fried Wok Noodles (Recipe for two generous portions)


  • 1-2 tbl oil (coconut, sesame, peanut, olive, canola, …)
  • 350 gr frozen Asian-Style vegetable mix (or whatever vegetables you have leftover, diced)
  • 1 packet of wok noodles (whatever you have or prefer)
  • Asian-spice blend
  • soy sauce
  • salt
  • pepper


1. Put a wok on high heat and add the oil.

2. When the oil is hot add the frozen vegetable mix and sauté until it has sweated out all the moisture.

3. While the vegetables are sautéing, prepare the wok noodles according to the package and drain them.

4. Once the vegetables have sweated out all the moisture, fry them for a few minutes whilst stirring occasionally.

5. Add the spices and soy sauce to the vegetables and stir.

6. Add the wok noodles about a third at a time and stir, to distribute the vegetables evenly.

7. Taste it and season as needed.

Ice Cream Happy Hour: Philadelphia Style Mocktail/Cocktail Mojito Ice Cream (Quick Read)

Any hour that incorporates ice cream is a happy hour in my book. It is one of the greatest desserts of all time, right? Or is cake the greatest dessert of all time? I absolutely love cake, so let’s call it a tie. Scrap that, a piece of pie with homemade ice cream has to be the best dessert of all time. What do you think? What is your favourite dessert or ice cream? I hope that this Philadelphia Style Mocktail Mojito Ice Cream will become a strong contender to become a new favourite of yours. In comparison to other ice creams it has a lighter texture, using less cream and more milk, but still delightfully creamy. The lime juice and fresh mint are a wonderful flavour combination, whoever came up with this cocktail knew what they were doing. Sweetened with both white and brown sugar to enhance the tropical note of the lime, it is fresh without being overwhelmingly sweet. If you want to make it into real Philadelphia Style Mojito Ice Cream, you can do that by adding two to five tablespoons of coconut rum (or whatever rum you have lying around) shortly before the ice cream has finished churning. Just keep in mind, more alcohol makes the ice cream meltier. Whether you decide to add the alcohol or not, you won’t regret making this. This ice cream is definitely a family favourite. What is your favourite ice cream?

Philadelphia Style Mojito Ice Cream


  • 1 cup cream
  • 2 cups whole-milk
  • 2/4 cups white sugar
  • 1/4 cup brown sugar
  • 1 dash salt
  • 1/2 cup fresh mint, finely chopped
  • 3-4 organic limes, juice and zest


1. Mix all the ingredients above in a bowl until the sugar has dissolved completely.

2. Churn the mocktail mojito mixture in the ice cream machine until it has visibly grown in volume.

3. Transfer the ice cream into a freezer container and freeze it for at least six hours or overnight.

Optional: To make it into Philadelphia Style CocktailCocktail Mojito Ice Cream add between 2-5 tablespoons of coconut rum (or regular rum) when the ice cream has almost finished churning. How much alcohol you want in the ice cream is up to you, I personally find two tablespoons to be enough. Keep in mind that the alcohol does not freeze so the the ice cream gets runnier the more alcohol you put in it.

Quick and Easy Tuna Salad or The-Salad-That-Must-Not-Be-Named-Or-It-Will-Rain

Not usually a superstitious person something that started as a silly Harry Potter reference has now fully ingrained itself in my vocabulary. This joke started in my childhood, with all of us being huge Potterheads and the coincidental onset of rain whenever someone even simply mentioned this tuna salad. The fact that it always rains when this salad is mentioned has now carried into adulthood. If there was the brightest sunlight a minute ago, as soon as I or anyone else would mention this salad you could see a big dark cloud covering the sun. I am now convinced that it is in fact cursed, maybe we should just call it the Cursed Salad. This could be a very bad romantic comedy or a tragedy when you think about it, it has a certain ring to it. If you still doubt whether I truly belief it is cursed, I would like to inform you that I waited for rainy, yet warmish weather just to write this post. At least this way I can make sure that I didn’t bring the rain upon us all. Should it begin to rain while you are reading this post, I will claim full responsibility. It is definitely my fault and I’m very sorry. Please tell me there is something you that always brings the rain so I’m not solely responsible for the bad weather.

It is a real shame that this recipe, or rather the sheer mentioning of it is so cursed, as it is the ideal summer salad. It is very much like the Rhenish Potato Salad a nice change from all those mixed green salads we probably all eat all summer long. It is super simple throw together quite quickly ahead of time, you could even eat it with warm potatoes. That is, if warm mayonnaise or tartar sauce does not disgust you, as it does me. It is a great recipe for people who aren’t the biggest fans tuna, yet want to eat. All the flavours of the sauce, the olives and the vinegar blend together nicely. Therefore the tuna flavour is very balanced and not so overpowering. On the other hand, if you love tuna you should simply double the amount of tuna. The beauty of cooking your own food, is that you can really work with the flavours until it is ideal for you. Or the picky people you are cooking for, which is the reason I am not allowed to touch the vinegar if the salad is for anyone but myself. I really hope you will give this a try. Have a nice and hopefully rain-free day.

Quick and Easy Tuna Salad


  • 1.5-2 kg Potatoes
  • 1 can of tuna in oil (double for stronger tuna flavour)
  • 1/2 cup – 3/4 cups of green olives
  • 1/2 cup – 3/4 cups mayonnaise or tartar sauce
  • Red wine vinegar
  • Parsley
  • Salt
  • Pepper


1. Boil the potatoes either peeled or in their skin, however you prefer to do it, in salted water. Drain them and leave them to cool completely, otherwise you will get mashed potatoes while stirring the salad.

2. Cut the potatoes into cubes and put them into a large bowl. Drain the tuna and olives and add them to the potatoes.

3. Add the mayonnaise, vinegar, parsley, salt and pepper and stir. Taste it and add more mayonnaise/tartar sauce, vinegar and spices as needed. You can eat it right away or leave it in the fridge for a few hours.

Ice Cream Happy Hour: Peppermint Chocolate Ice Cream

On TV people always seem to be eating Mint Chocolate Chip Ice Cream, which is a flavour combination that always confused me. I don’t know why it did, as you can buy peppermint chocolates anywhere. Maybe it is the fact that people seem to be quite conservative when it comes to ice cream flavours where I live. Strawberry, vanilla, chocolate and maybe stracciatella ice cream can be bought anywhere and are super popular, other flavours seem to be the odd ones out. Although Germans seem to love Spaghetti Ice Cream, which I have never seen abroad (it’s vanilla and strawberry sauce with some cream, nothing adventurous). Anyway, back to peppermint ice cream. Why are people so obsessed with it? Doesn’t it just taste like chewing a piece of spearmint gum directly after eating a pair of chocolate? Maybe this was how this ice cream flavour was invented. My best recipes always seem to be happy accidents, which I have to painstakingly recreate because who writes things down while cooking.

Making this ice cream was a little bit of an uphill battle, too. I tried so many recipes on the internet, but the peppermint flavour was just too subtle. Don’t even get me started on no machine ice cream, it’s just too sweet and the condensed milk overpowers everything. So I started experimenting again, using my Philadelphia Style Vanilla Ice Cream recipe as a starting point. Almost ready to give up, because my homemade peppermint extract itself didn’t seem to cut it. Then I stumbled upon a bottle of peppermint licqeur, which was the peppermint ice cream breakthrough I needed. And why not add some mint chocolate, go big or go home, right? Those new additions were a real game changer and brought the ice cream to the next level. It is super refreshing and minty, tastes nothing like chewing gum after eating ice cream. If you happen to be as curious about mint chocolate chip ice but cannot buy it anywhere, this might be the recipe for you. Although I’m not promising the same flavour, as I have never tried it.

Peppermint Chocolate Ice Cream


2 cups cream

1 cup whole-mile

3/4 cups white sugar

1 dash of salt

1/2 fresh peppermint, chopped

2 tsp peppermint-extract

2 tbl peppermint licqeur (optional)

green food colouring (optional)

1/2 cup peppermint chocolates, chopped

fresh mint, finely chopped (optional)


1. Put the cream, milk, sugar, salt, peppermint and peppermint-extract into a pot and bring it to a simmer on low to medium heat. This will infuse the cream with the peppermint flavour. Leave it to cool down completely before putting it into the fridge to chill.

2. Put the mint chocolates into the freezer before churning the ice cream, as it is easier to chop this way.

3. Stir the food colouring into the mixture until it has reached your desired tone. Churn it in your ice cream maker until it has visibly grown in volume.

3. Shortly before the ice cream has finished churning, chop the mint chocolates and fresh mint and add it with the peppermint licqeur to the ice cream.

4. Transfer it into a freezer container and freeze it for at least six hours or overnight. Serve quickly as the alcohol makes the ice cream a little more melty.

Rhenish Potato Salad – Easy and Delicious German Potato Salad (Quick Read)

Lately all I have been making has been salad, because it has been so warm and humid. As much as I love to cook, I’m just not in the mood for elaborate warm dishes. Although I am starting to run out of salad recipes these days and you can only make a mixed green salad with fresh vegetables so many times. I might have to end up making a Spanish Gazpacho. I have heard people call it the queen of soups, although I don’t understand why. What I do understand is that it is a great opportunity to get rid of stale bread and your enemies, as the garlic aroma will evacuate a good 5 feet radius at all times. That is a story for another day.

So far I still have one or two more salad recipes to share, one the salad-that-shall-not-be-named-otherwise-it-will-rain and this recipe for Rhineland Potato Salad. It is probably the most famous German potato salad there is, people make it all the time and you can find it any store, although why would you buy something that is so easy to make at home. Some people even eat it on Christmas eve with some sausages. Weird, right? I understand eating it in summer when it’s warm, but in December? That’s just odd. This recipe is super simple, you only need 5 ingredients and some salt, pepper and parsley. Hard-boiled eggs can be added to the salad, but you can skip them. I like to put the hard-boiled eggs on top of the salad, peeled and cut into quarters, this way you can take them or leave them. If you like eggs in salad you could just peel them and cut them into small pieces mixing them into the salad, that is totally up to you.

Rhenish Potato Salad

1.5-2 kg Potatoes

hard-boiled eggs (optional)

4-5 slices of baloney

1/2 cup of pickles

1/2-3/4 cups mayonnaise or tartar sauce

Red wine vinegar





1. Boil the potatoes either peeled or in their skin, however you prefer to do it, in salted water. Drain them and leave them to cool completely, otherwise you will get mashed potatoes while stirring the salad.

2. Cut the potatoes, baloney and pickles into cubes and put them into a large bowl. Cut the eggs into small pieces and add them as well, or quarter them and put them on top of the finished salad.

3. Add the mayonnaise, vinegar, parsley, salt and pepper and stir. Taste it and add more mayonnaise/tartar sauce, vinegar and spices as needed. You can eat it right away or leave it in the fridge for a few hours.

Basic Baked Mini Donut Recipe – Celebrate World Children’s Day

June 1st is World Children’s Day, did you know that? Me neither, I always thought that was in November. Maybe there are too many children in the world to only celebrate it on one day a year, namely the United Nations Universal Children’s Day on November 20th. The Declaration of the Rights of the Child and the Conventions of the Rights of the Child certainly deserve to be celebrated. Adopted by the United Nations Assembly in 1959, I’m quite positively surprised that they prioritized children’s right in these post World War II/Cold War times. So now that we have established that the United Nations World Children’s Day is in November, what is the deal with June 1st? I could not find a real explanation for that. Maybe it is another grocery store tactic to pawn off kid’s themed groceries and toys. Celebrate World Children’s Day with these dinosaur chicken nuggets, which sounds bizarre. All hail consumerism, taking advantage of any opportunity and excuse to sell us more stuff we do not really need.

Whether or not it is World Children’s Day in your country or you do not care about it at all, everybody loves mini donuts. My niece can eat a whole batch of them by herself, plain or with a vanilla glaze and sprinkles. She’s not an adventurous eater and doesn’t like the word try. The both of us stumbled upon this “recipe” whilst looking for birthday cake inspiration (distracting her from having to play Frozen Monopoly again). I changed a few little things to make it a versatile base, which I could then create different flavours from or could be glazed many different ways. Not every recipe has to reinvent the wheel, right? This recipe has been adapted from this German recipe: Madmoisell Mini Unicorn Donuts (even if you don’t speak German their worth looking at, so pretty) and then combined with my glaze recipe for Vanilla or Lemon Glazed Half-Moon Cookies.

Basic Mini Donut Recipe

Ingredients (30 donuts):
• 1 egg
• 50 gr sugar
• 1 dash of salt
• 1 tsp vanilla-extract
• 125 gr flour
• 50 ml milk/almond milk/yogurt
• 2 tbl flavourless vegetable oil
• 7 gr baking powder
• 1 coconut oil for greasing

Ingredients for glaze and decoration:
• 100 gr icing sugar
• 1 tsp vanilla-extract (Optional)
• 2-3 tbl water or
• 2-3 tbl lemon juice
• Food colouring (Optional)
• Sprinkles

1. Combine the egg with the sugar, salt and vanilla extract until fluffy.
2. Stir in oil and milk.
3. Mix the dry ingredients in a bowl and add it to the wet ingredients, there should be few to no lumps. Leave the batter to rest for about ten minutes.
4. Preheat the donut maker and melt the coconut oil in the microwave.
5. Transfer the batter into a piping or freezing bag and tie it at the top.
6. Brush the donut maker with the coconut oil on both sides. Cut the small tip of the bag and pipe the batter into the moulds Work as quickly as possible, otherwise half will be burned before the others have fully baked. Close the donut maker and bake between 2-4 minutes (depending on the size of your moulds) until golden. Remove carefully and leave them to cool before decorating.
7. Mix the icing sugar with vanilla-extract, water and food colouring (optional) into a glaze for vanilla glazed donuts. Mix icing sugar with lemon juice to make lemon glazed donuts. Dip the donuts in the glaze and put sprinkles on it.

Emergency Pasta Salad – One Recipe with Variations

The weather is warm and humid, so nobody likes to spend hours behind the stove when you could just enjoy the sunlight. The rain is going to be back soon enough, where I live it usually comes back usually when somebody makes a tuna salad or cleans a window. It is our version of an accidental rain dance. So I figured, as the weather is so nice, to bring you my so called emergency pasta salad recipe. I called it that, because I can make when I have no idea what to cook or I need to get rid of some fresh vegetables. I think it is quite a nifty little recipe to have, just in case. You can easily prepare it in the morning and when it is too warm to cook in the afternoon you just have to get it out of the fridge, taste and serve it. Depending on what you have lying around, the pasta salad varies. This way you can never get tired of this pasta salad, it’s always a little different.

Emergency Pasta Salad

Base Recipe Ingredients (4 portions):

  • 4 portions of dried pasta
  • 2 tsp vegetable stock
  • 1 tbl olive oil
  • 150 gr Greek yogurt
  • Red wine vinegar
  • Salt
  • Pepper
  • Parsley
  • Chives

1. Variation: Primavera Pasta Salad

  • 1 red onion, cubed or sliced
  • ½ Cucumber, cubed
  • 1 Bell Pepper, cubed
  • 1 Carrot, julienne
  • 1-2 Tomatoes, quartered
  • Green or black olives

2. Variation: Guacamole Pasta Salad

  • Avocado
  • 1 Lime
  • 1 Red onion, cubed
  • 2 Cloves of garlic, finely chopped
  • 1 Tomato cubed
  • Fresh cilantro, chopped

Variation: Hawaii Pasta Salad

  • Fresh pineapple, cubed
  • Ham, cubed

1. Boil whatever pasta you would like to use in vegetable stock. Once boiled drain the pasta and put it into a bowl. Add the olive oil and stir, so the pasta won’t stick.
2. Now mix all the other ingredients for the Greek yogurt dressing in a separate bowl and season to taste. Pour it over the pasta and mix well.

3. For Primavera Pasta Salad Variation: Mix in all the vegetables and put the salad in the fridge. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

4. For Guacamole Pasta Salad Variation: Blend the avocado, lime juice and garlic with the Greek yogurt dressing. Add the vegetables and herbs and stir. Put it in the fridge for a couple of hours. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

5. For Hawaii Pasta Salad Variation: Add the cubed pineapple and ham. Stir everything well and put it into the fridge for a couple of hours. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

Ice Cream Happy Hour – Philadelphia Style Orange Ice Cream with Licor 43

Let’s celebrate the start of the weekend with a little bit of a different happy hour, shall we. I don’t know whether you’re a new reader or a returning reader, so you might or might not know, that I don’t believe in drinking my calories. I also cannot hold any liquor, but that’s a different and very boring story. All in all, even a little bit of alcohol makes me so very tired that I could just lie on the ground and fall asleep immediately. Even half a beer is too much for me. The only time this doesn’t happen, if the alcohol is in either baked goods or ice cream. I don’t know whether it’s the sugar or the amount of alcohol, maybe it’s both. Although I still prefer to not incorporate alcohol that much. So look forward to some virgin ice cream happy hours, which you can obviously add alcohol to, in the future. The beauty of homemaking things is adjusting it to your own personal preference.

Today’s ice cream cocktail is one of the few I always add the alcohol to. There is something about the flavour of Licor 43, I did not manage to recreate with homemade vanilla and orange extracts. Although you could leave it out and simply make an orange ice cream. I was inspired to create this recipe when I was in Mallorca years ago. We took one of these tour on a bus, the kind where at the end of the day you barely remember where you have been. When you come home and want to sort through all your pictures, you have no idea where that was. To be fair that could just be me, but you can’t write things on a camera. On this tour the guide recommended this little place in Sóller (I know the place because it is where we got on a train) and they’d serve a scoop of vanilla ice cream in some freshly squeezed orange juice. Orange juice and vanilla ice cream sounded crazy to me but people also eat orange creamsicles, so we gave it a go. It was nice and refreshing, but it was missing something. Adding juice to the ice cream gives you a lovely flavour, but the ice cream gets so melty. Clearly, the idea needed a little overhaul and this is what I came up with. I hope you will try it sometime, as it is super delicious and really refreshing.

Orange Ice Cream with Licor 43

400 ml cold Orange juice
400 ml cold Cream
1 Tbl Lemon juice
¾ cups sugar
1 dash of salt
5 Tbl Licor 43 (or any other orange/vanilla flavoured Liqueur)

1. Mix all the ingredients but three tablespoons of Licor 43 together until the sugar has dissolved.
2. Churn the ice cream in your ice cream machine until it has visibly grown in volume. When the ice cream is almost finished, add the remaining three tablespoons of Licor 43.
3. Transfer the ice cream into a freezing container and freeze for at least six hours or best over night.

Spaghetti with Creamy Mushroom Sauce – A Thirty Minute Dish

Happy Hump Day, everybody. Or should I say hopefully happy and a little humid Hump Day. The weather is all over the place these past couple of days with the next thunderstorm right around the corner. It’s not really warm and not really cold. So, let’s make something really quick for dinner today. Nobody likes spending hours in the kitchen on a Wednesday, right. This recipe is super quick and easy, as recipes invented in a pinch usually are. No hours of chopping needed. There is nothing that ever bothers me more than all these famous television chefs making twenty minute meals on TV, with all their ingredients already cleaned and chopped. That is definitely cheating. Anybody can cook in twenty minutes when there is nothing left to prepare. This recipe takes thirty minutes start to finish and requires no long introduction. It’s pasta with a creamy sauce, who needs anything more?

Spaghetti with Creamy Mushroom Sauce

Ingredients for 4 portions:
4 Portions of Pasta (Spaghetti or other)
Olive Oil
1 small onion, diced
2 Tsp. Instant Vegetable Stock/Vegetable Stock Cube
2 cloves of garlic, chopped
*125 gr cubed cottage ham or bacon
400 gr/ 4 Cups mushrooms, sliced
200 ml/1 Cup Cream (or a vegetarian alternative)
Optional: 1-2 Tsp. Cornstarch
*omit in order to make it vegetarian


1. Pour a little olive oil in a frying pan and put it on high heat.
2. Sauté the diced onions and instant vegetable stock in the hot oil.
3. Clean and slice the mushrooms.
4. Boil whatever pasta you’d like to serve according to the package.
5. Add the garlic and sauté for another minute.
6. Add the ham/bacon to the pan and sauté until it is cooked.
7. Put the mushrooms into the pan and sauté them until lightly brown.
8. If you use vegetable stock cube, add it now. Add salt, pepper and parsley to taste.
9. Add the cream and leave it to reduce a little. Dissolve the cornstarch in a little bit of cold water and add it little by little to the boiling sauce to thicken it until it has reached the desired consistency.

Garlic Shrimp on a Bed of Green Asparagus Rice

After indulging so much in the past couple of weeks with all this ice cream, cakes and churro waffles we might need a healthy break, before we stuff ourselves with cake for mother’s day. As asparagus is in season why not make something with that and get rid of the shrimp that have been crowding the freezer for too long, yet not long enough to have freezer burn. Working with green asparagus is a relatively new thing for me. In Germany people love their white asparagus with sauce hollandaise and a side of ham served with some boiled potatoes. To me that asparagus just appears to be a very expensive vehicle to ingest as much sauce hollandaise as possible. If you hate sauce hollandaise and don’t care for almost tasteless and wooden white asparagus, you’ll be left a slice of cold ham and boiled potatoes.

Green asparagus has really only a few years ago become easier to find, which is such a shame, it is so much easier to clean and doesn’t have to be drained in sauce to be palatable. The first thing I ever made with green asparagus was an eggless green asparagus quiche, a recipe I made up and lost. I really should figure out how I made that. Although my favourite way to prepare green asparagus is to sauté bite-sized pieces in a little olive oil and add garlic, salt, pepper and lemon juice. What if you want to turn that into a whole meal you can cook in about 30 minutes, even less if you have leftover rice. The shrimp are prepared separately, therefore you can skip them or replace them with some chicken breast. If you have any leftovers, they taste really good cold or reheated in the microwave.

Garlic Shrimp on a Bed of Asparagus Rice (four portions)


Garlic Shrimp:
• 20 shrimp, cooked and peeled
• 3 cloves of garlic, sliced
• 1-2 tbl olive oil
• Salt
• Parsley

Asparagus Rice:
• 1 cup of rice (white or brown)
• 1 tbl olive oil
• 800 gr green asparagus
• 5 cloves of garlic minced
• Salt
• Pepper
• Lemon juice
• Parsley

1. Boil the rice according to the packet instructions or use leftover rice.
2. Meanwhile clean the asparagus and cut the wooden ends off. Cut the asparagus to bite-sized pieces.
3. Bring a large coated pan or pot to high heat and add the olive oil. Once the oil is hot, sauté the asparagus until fork tender.
4. Now add the minced garlic and sauté for another minute or two, then take it off the heat.
5. Put one to two tablespoons of olive oil in a pan and bring it to high heat. Now add your shrimp and sauté them until golden from both sides.
6. Season the asparagus with salt, pepper, lemon juice and parsley before adding the rice and putting it back on the stove to heat up a little more.
7. Add the sliced garlic on the shrimp and sauté them until lightly golden. Take them off the heat and add some salt and parsley.
8. Serve the asparagus rice and place a few shrimp with garlic slices on top.