Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

When the temperature starts to rise again, and you can almost smell the summer season outside, it’s time to create new aromatic summer pasta recipe like this delicious cherry tomato confit and ricotta pasta with spinach, ricotta, and fried rosemary lemon shrimp. It’s the best ricotta pasta recipeI know, and it’s ideal for an evening with friends and family. The summer pasta recipe is easy to make and tastes like summer, vacation, and lazy evenings outside.

This is a simple recipe with a lot of taste. It’s our favorite Summer dish during the hot summer months. Warning: You may get totally addicted to this recipe.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Food pairing recommendation – ricotta pasta recipe

What pairs better to good food, lovely evenings and having a good time ? Definitely a delish drink, a good glas of wine or a coke served iced cold over ice with a lemon slice. We don’t drink coke every day because mostly we drink still water at home but we handle soda drinks like sweet desserts . We won’t have them every day but when we do we enjoy them without remorse or sorry. What I really love about the Coca-Cola drinks is that they are now available in reusable glas bottles. The classic Coca-Cola and the Zero Sugar edition too. Thinking about our environment here. ?

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night recipe, tomato pasta , best summer pasta recipe

How did this unbelievably delish Sumer pasta recipe for Cherry tomato and ricotta pasta come to be?

Well… Foremost I always have to much rosemary to harvest in my garden. I’m so much in love with the the taste and the smell of that herb especially in combination with lemons ?.

For this reason, I am always thinking of new recipes to use the fresh rosemary sprigs. From rosemary-lemon lemonade to rosemary-olive oil to rosemary soap, everything is there. This incredibly aromatic pasta recipe was created out of this need to not waste any sprig of my rosemary bush ;-).

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

The PASTA recipe

It all starts with cooking the pasta. Personally, I find that brighter pasta noodles like linguine or bavette are better suited for this recipe as they can hold a lot more sauce. But of course that’s just my personal feeling.

While the pasta is cooking, I start preparing the cherry tomato confit ricotta pasta sauce. Generally, “confit” means nothing other than canning, boiling down or pickling. In our case here the cherry tomatoes are simply stewed in deep-fried rosemary oil until they burst open on their own and start to thicken and release all their sweet aroma and jam-like juices.

As soon as that happens I add some balsamic vinegar, half of the pasta water and 1 tablespoon of strawberry jam. Yes, you heard that right… strawberry jam. The vinegar takes away some of the acidity of the tomatoes and the jam gives the whole thing the right sweetness ;-). Don’t worry, the strawberry jam is a really great addition.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Almost done….

The the pasta is cooked al dente and drained add the pasta, the spinach, butter, optionally some more lemon peel to the sauce and toss it all together. How incredibly delicious the kitchen smells at this moment can hardly be described. Season the noodles one last time with a little salt and pepper . If you feel that the pasta is a little bit to compact add some more of the butter water.The pasta is almost ready to serve

Let’s cook the shrimps.

For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.

Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.

Getting the serving right is half the battle ;-).

Put the pasta in the bowl with kitchen tongs and turn until a nice nest has formed. 2-3 nests always fit in my pasta bowl. Then place a weak to generous tablespoon of room temperature ricotta in the center, arrange shrimp all around, rosemary sprigs, fried lemon strips and drizzle some of the flavored oil over the ricotta.

My personal recommendation:

The pasta is also an incredibly great dish for couples whose children are spending the night with grandma and grandpa. Cooked quickly and can be enjoyed wonderfully on the couch for two.

Warm summer day hugs

Nina

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook and TikTok too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

If you are looking for more delicious summer recipes maybe you like one of these:

• Italian tomato gnocchi
• Tomato galette with basil pesto cream cheese filling
• Polenta almond lemon cake wit red currant pavlova crown

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Deutsche Übersetzung

In Kooperation mit Coca-Cola

Cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen- Rosmarin Shrimps

Wenn die Tage wieder länger werden und die Temperaturen endlich wieder steigen, packt mich wie jedes Jahr die Sehnsucht nach Sommer, Sonne und mehr. Deshalb möchte ich euch heute meine cremige Kirschtomaten confierte Ricotta Pasta mit Zitronen-Rosmarin Shrimps vorstellen. Die Pasta ist das perfekte Gericht um einen schönen Abend mit Freunden und Familie zu genießen. Das sommerliche Pasta Rezept ist einfach und schnell zubereitet und schmeckt nach Sommer, Urlaub und langen gemütliche Abenden im Freien.

Aromatisch schmeckende Shrimps gebraten in frittiertem Rosmarin-Zitronen Öl auf Linguine Pasta mit dick eingekochten confierten Kirschtomaten, Blattspinat, viel Basilikum und verfeinert mit etwas Ricotta lassen mir, allein schon während des Kochens, das Wasser im Mund zusammen laufen . Ein simples Gericht mit richtig viel Geschmack und zubereitet aus einfachen Zutaten aus meinem Garten.

Sommer Pasta Rezept mit Sucht-Faktor Potenzial

Unser liebstes Gericht während der warmen Sommer Monate. Aufgepasst: Sucht-Faktor Potenzial .
Zu schönen Abenden und gutem Essen, gibt es bei uns nebst einem Gläschen Wein auch ein Coca-Cola für die Kinder und natürlich auch für uns Erwachsene. Serviert mit viel Eis und Zitrone wirklich erfrischend und durstlöschend. Ich finde es ausgesprochen genial, dass es Coca-Cola jetzt wieder in der Glas Flasche gibt. Wesentlich nachhaltiger als in der Plastikversion.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Wie ist dieses leckere Kirschtomaten Confit Ricotta Pasta mit aromatisch zitronigen Rosmarin Shrimps entstanden.

In erster Linie setze ich jedes Jahr einfach viel zu viel Rosmarin in meinem Garten an. Ich finde den Geschmack und den Duft von Rosmarin einfach einzigartig und unwiderstehlich, speziell in Kombination mit Zitronen
Aus diesem Grund überlege ich mir immer wieder neue Rezepte, um die frischen Rosmarin- Zweige verarbeiten zu können. Angefangen von Rosmarin-Zitronen Limonade über Rosmarin- Olivenöl bis hin zu Rosmarin Seife ist da wirklich alles dabei.

Aus diesem Bedürfnis des Verbrauchens heraus, ist auch dieses unglaublich aromatische Pasta Rezept entstanden.

Das Pasta Rezept.

Alles beginnt mit dem Kochen der Pasta. Ich persönlich finde das breitere Nudeln, wie Linguine oder Bavette besser für diese Sauce geeignet sind, da sie einfach viel mehr Sauce aufnehmen können. Aber natürlich ist das mein rein persönliches Empfinden.

Während die Pasta kocht, bereite ich nun die Kirschtomaten Confit Ricotta Pasta Sauce vor. Im Prinzip heisst confieren ja nichts anderes als einmachen, einkochen oder einlegen und in unserem Fall hier werden die Kirschtomaten einfach solange in fritiertem Rosmarin Öl geschmorrt bis sie von alleine aufplatzen, eindicken und all ihr süßes Aroma und Marmelade-artigen Säfte frei lassen.

Sobald das passiert gebe ich etwas Balsamico Essig und 1El Erdbeere Marmelade hinzu.
Ja richtig gehört… Erdbeere Marmelade.

Fast geschafft….

Der Essig nimmt den Tomaten etwas von der Säure weg und die Marmelade verleiht dem ganzen die richtige Süße . Keine Angst, Die Erdbeermarmelade ist eine wirklich geniale Ergänzung.

Die Nudeln werden ziemlich zeitgleich mit Sauce und Garnelen fertig. Also bitte Pasta und etwas Pasta-Wasser (200ml) zur Sauce hinzugeben und mit dem Blattspinat, dem Basilikum vermischen. Wie unglaublich lecker die Küche zu diesem Augenblick schon duftet lässt sich kaum beschreiben. Die Nudeln noch ein letztes mal mit etwas Salz und Pfeffer und bei Bedarf Nudelwasser abschmecken und dann gehts auch schon fast los mit dem Anrichten.

Zuletzt noch die Shrimps…

Zuletzt fange ich nun an die geputzten Garnelen in dem aromatisierten Rosmarin Olivenöl bei mittlerer Hitze je 1 Minute pro Seite anzubraten. Nach 2-3 Min rühre ich den fein gehackten Knoblauch, Salz, eine Prise Chiliflocken und noch mehr Zitronenschale darunter, lösche alles mit 2-3 Spritzer Zitrone ab und lasse die Garnelen fertig garen.

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Richtig anrichten ist die halbe Miete ;-).

Pasta mit Küchenzange in die Bowle geben und drehen bis ein schönes Nest entstanden ist. In meine Pasta Bowl passen immer so 2-3 Nester hinein. Anschließend in der Mitte einen schwachen bis großzügigen Esslöffel zimmertemperierten Ricotta geben, Garnelen Rund herum verteilen, Rosmarin Zweiglein, fritierte Zitronenstreifen und etwas von dem aromatisierten Öl über den Ricotta träufeln.

Meine persönliche Empfehlung: Die Pasta ist auch ein wahnsinnig tolles Gericht für Paare, deren Kinder für einen Abend mal bei Oma und Opa übernachten. Schnell gekocht und lässt sich wunderbar auf der Couch zu zweit genießen.

Alles Liebe Eure Nina

Tomato sauce, pasta recipe, summer recipe, shrimps, cherry tomatoes, rosemary, lemon, dinner recipe, date night, tomato pasta, best summer pasta recipe

Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

4 from 34 votes

Recipe by Nina Course: dinner, lunch, PastaCuisine: Italian

Servings

6

people

Prep time

15

minutes

Cooking time

25

minutes

Calories

780

kcal

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 200 ml 200 olive oil

• 5 twigs 5 rosemary

• 1 1 lemon peeled and the peel cut into thin slices, juice for the shrimps

• salt and black pepper

• 1 pinch 1 chili flakes optional

• 24-30 pieces 24-30 shrimps

• 500 g 500 pasta linguine or pasta of your choice

• 800 g 800 cherry tomatoes

• 4 4 gloves garlic

• 2 tbsp 2 balsamic vinegar

• 1 tbsp 1 strawberry jam

• 50 g 50 butter

• 150 g 150 fresh spinach

• 300 g 300 ricotta

Directions

• Heat a large deep bottom skillet over medium heat.
• Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
• Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
• While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
• Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
• Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
• Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
• Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
• Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
• Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
• Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
• Enjoy.

Nutrition Facts

• Calories: 780kcal
• Carbohydrates: 75g
• Protein: 20g
• Fat: 45g
• Saturated Fat: 13g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 26g
• Trans Fat: 1g
• Cholesterol: 50mg
• Sodium: 144mg
• Potassium: 723mg
• Fiber: 5g
• Sugar: 9g
• Vitamin A: 3462IU
• Vitamin C: 48mg
• Calcium: 183mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Cherry tomato and ricotta pasta recipe with fried rosemary lemon shrimps – Best summer pasta recipe ever appeared first on Two Sisters Living Life.

What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

If you’d like to stay up in the loop follow me on Instagram.

Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

Keep the screen of your device on

Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.

This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! Make sure to give my Italian asparagus quiche recipe a try.

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

How to make this easy delicious Italian asparagus Quiche recipe.

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
• Then add half of the prosciutto chips. 
• Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). 
• Pour the savory custard filling into the prepared pie shell.
• And finally arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can you make a quiche ahead of time or freeze it?

• Of course you can. This easy Italian asparagus quiche is ideal to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy !

Italian Asparagus Quiche

5 from 33 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French, Italian

Servings

6

Prep time

30

minutes

Cooking time

1

hour 

Calories

452

kcal

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 5 5 prosciutto pieces

• 1 1 onion finely chopped

• 6 6 mushrooms sliced

• 500 g 500 asparagus trimmed and halved

• 125 ml 125 vegetable broth

• 4 4 eggs

• 200 ml 200 milk

• 80 g 80 mozzarella grated

• 20 g 20 parmigiano cheese grated

• 1/2 tsp 1/2 nutmeg

• salt

• pepper

Directions

• We start with the crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• With the rack in the lowest position, preheat the oven to 190°C.
• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough. Then add half of the prosciutto chips. Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition Facts

• Calories: 452kcal
• Carbohydrates: 41g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 167mg
• Sodium: 837mg
• Potassium: 428mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1440IU
• Vitamin C: 6mg
• Calcium: 209mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

The post Easy Delicious Italian Asparagus Quiche Recipe appeared first on Two Sisters Living Life.

Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

Sponsored by AMA Gütesiegel – This post is available in English and German. Please scroll down for the German Version

Today I have something special for you. An easy and flavorful dinner recipe for a deliciously roasted turkey roulade with mushrooms, prosciutto and parmesan. This turkey recipe looks like a very intriguing and complicated recipe but in truth i’ts super easy. You will be the star at your dinner table with this dish for sure .Especially during Christmas and Thanksgiving season. It’s made with quality turkey meat which can be recognized by the Austrian AMA Seal of quality.

Why I prefer a juicy turkey roulade over a roasted whole turkey.

I love a roasted whole turkey but often its just too much for a small family and sooo time consuming. But with this delicious turkey roulade recipe you have all the juicy flavors of a stuffed turkey but without the long preparation and cooking time. The filling is made of ciabatta bread, roasted button mushrooms, onions, parmesan cheese, fresh herbs and prunes and enclosed by savory tasty Italian prosciutto ham. I love the sweet flavor of the prunes combined with the savory flavors of the other ingredients. Such a good taste.

I made a video for you too from the more complicated steps so that you don’t have to worry about it. ? There is even a video on how to bind that juicy turkey roulade securely to a cylinder.

Turkey roast recipe, Roasted Turkey roulade, Turkey recipe, holiday main course, stuffed turkey breast, Puten Rollbraten, gefüllte Putenbrust, Weihnachtsessen, thanksgiving dinner recipe, Sonntagsbraten, AMA-Gütesiegel, die Gute Pute

What is the AMA seal of quality and what does it stand for.

My family and I, we love to enjoy a delicious meal together. Especially if it’s a turkey recipe. We don’t eat meat everyday but when we do I pay heed to the quality and the origin of the meat . I’m trying to raise my kids with the awareness that, when we eat turkey meat, it should be from animals that are raised properly and. Eating turkey, beef or chicken should be considered more as a treat, something special. Here in Austria we can count on the AMA Gütesiegel which is a seal of quality . The turkey products may cost a little bit more but I can buy those products in good conscience.

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

The AMA-seal of quality means that the livestock is born, raised and slaughtered in Austria.

AMA-seal of quality and it’s strict criteria the producers have to meet.

When you buy turkey meat with the Ama-seal of quality you can be sure that the product underwent a long list of quality criteria like:

• Animal welfare
• GMO free feeding
• The animals have have enough free moving space
• regional origin, which therefore means short transport routes . Short transport routes are good for the ecological footprint .
• The butchers ensure that slaughtering is as stress-free as possible
• Farm to table guarantee . Every AMA Turkey product contains the address of the farm , where the animal was raised . Quality over Quantity

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

Farm to table and quality over quantity are some very important things to me. And those qualities let me enjoy our turkey meal made with AMA seal of quality meat without having a bad conscious.

If you’ll give my delicious turkey roulade recipe a try please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it and of course don’t forget to tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?

Warm hugs Nina

If you are looking for a fancy vegetarian dinner recipe I’m sure my “Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs” will be perfect for you.

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

GERMAN POST

Feiner Putenrollbraten gefüllt mit Champignons, Prosciutto und Dörrpflaumen

Endlich werden die Tage kürze und die Nächte länger. Die nun kälter werdenden Tage lösen in uns auch wieder das Verlangen nach gutem Mood Food aus. Speisen, die ein wohlig warmes Gefühl in uns auslösen und uns mit einem Gefühl des vollkommenen Glücks zurück lassen. Heute habe ich für euch genau so ein tolles Rezept .

Im Gegensatz zu klassischen schweren Rollbratengerichten wird euch mein fein-zarter Putenrollbraten mit einer Fülle aus Ciabatta, Champignons, Parmesan und süßen Dörrpflaumen nicht in einem Food-Koma zurücklassen ?. Versprochen. Der Braten ist das perfekte Sonntagsessen aber auch ideal für die Feiertage. Feiertagsrezepte und Weihnachtsrezepte kann man nie früh genug zum Suchen anfangen .

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

Weniger Fleisch aber dafür nur die beste Qualität.

Wir essen nicht sehr viel Fleisch zuhause. Das kommt einerseits daher, dass wir unsere Kinder bewusst dazu erziehen möchten, Fleisch nicht als alltägliches Lebensmittel anzusehen. Sondern als etwas Besonderes . Besondere Sachen oder Lebensmittel kaufen wir nur in bester Qualität. Von Betrieben mit ethischen und ökologische Grundsätze. Deshalb können wir auch “die gute Pute mit dem AMA-Gütesiegel” empfehlen.

Wir achten bei unserem Fleischeinkauf sehr darauf, woher unser Fleisch kommt und wie die Tiere aufgezogen wurden. Beides sind auch wichtige Kriterien bei der Aufzucht der “guten Pute mit dem AMA-Gütesiegel”.

Was ist das AMA-Gütesiegel.

Das AMA-Gütesiegel steht für: kontrollierte Qualität, nachvollziehbare Herkunft und unabhängige Kontrolle. Mit dem AMA-Gütesiegel werden nur jene Betriebe und Produkte ausgezeichnet, welche sehr strenge Qualitätskriterien erfüllen können.

• Das rot-weiß-rote AMA-Gütesiegel bei Puten bedeutet: In Österreich geboren, aufgewachsen und geschlachtet.
• artgerechte Haltung
• gentechnikfreie Fütterung. Die Fütterung erfolgt durch Körndlfutter und gentechnisch unveränderten Soja
• genug Bewegungsfreiheit, wodurch auch der Antibiotikaeinsatz um 65% in den letzten Jahren gesengt werden konnte
• Produkte sind aus der Region.
• kurze Transportwege
• Bauernhofgarantie (die Adresse des Bauerhofs ist immer vermerkt)
• eine stressfreie Schlachtung.

Puten mit dem AMA-Gütesiegel erfüllen all diese Kriterien. Leider wissen das immer noch zu wenige Menschen in Österreich.

All diese strengen Qualitätskriterien, aber vor allem das Wissen, dass es den Tieren bei der Aufzucht gut geht, sind mir die wenigen Cent mehr wert.

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Das wichtigste zum Schluss und warum ich den Rollbraten einem Truthahn im Ganzen vorziehe.

Das Putenrollbraten-Rezept ist nicht schwierig zum Befolgen. Bei den kniffligsten Stellen, habe ich auch ein Video für euch hinzugefügt. Wer den Butterfly-Schnitt fürchtet, der kann sich auch gleich beim Fleischhauer die Putenbrust zu einem Rollbraten aufschneiden lassen.

Ich persönlich, bevorzuge den Putenrollbraten einem im Ganzen gegarten Truthahn. Einerseits da bei einer 4 Personen Familie viel zu viel Essen übrig bleibt. Andererseits ist das Vorbereiten und die Garzeit viel viel kürzer und einfacher als bei einem Truthahn im Ganzen.

Alles Liebe und gutes Gelingen

eure Nina

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Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Roasted turkey roulade stuffed with mushrooms, prosciutto and prunes

5 from 8 votes

Recipe by Nina Course: christmas main course, holiday main course, Main CourseCuisine: American, French

Servings

4

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

773

kcal

This is an easy showstopper dinner recipe for a golden roasted turley roulade filled with a flavorful stuffing made of roasted mushrooms, prunes, ciabatta bread, parmesan and prosciutto. This main course recipe lets you shine especially during the holiday seasons.

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 turkey breast skinless , your breast should be between 800g -1 kg heavy

• 6 slices 6 prosciutto

• 2 tbsp 2 olive oil for searing the turkey roulade on every side

• Stuffing

• 1/2 medium 1/2 onion finely chopped

• 100 g 100 button mushrooms finely chopped

• 1 tbsp 1 olive oil for roasting the mushrooms

• 5 5 dried prunes finely chopped

• 50 g 50 parsley finely chopped

• 300 g 300 ciabatta without crust cut into small pieces

• 1 1 egg

• 1 tbsp 1 cream cheese

• Gravy and roasted mushrooms

• 2 medium 2 carrots

• 1/2 medium 1/2 onion

• 150 ml 150 chicken broth

• 50 ml 50 white wine

• 50 g 50 butter

• 50 ml 50 cream

• 1 twig 1 fresh rosemary

• 350 g 350 button mushrooms optional as a side.

Directions

• Stuffing
• Firstly start with roasting the onions, mushrooms and prunes in 1 tbsp for about 7-8 minutes . When the mushrooms are done salt and pepper the mixture. Let it cool until it's only warm to the touch.
• The stuffing: In a medium bowl add the rest of the stuffing ingredients plus the mushroom mixture. Mix everything together with a wooden spoon. If the stuffing is too dry add a little bit of milk or chicken stock.
• Wash the turkey breast and pad it dry. Remove unnecessary fat or blood vessels.
• Butterfly Cut: Now cut the turkey breast open with a butterfly cut. See video ->
• Pound out turkey: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even 1,5-2cm (3/4inch) thickness. Remove plastic wrap and discard.
• Add stuffing: Sprinkle turkey with salt and pepper. Cover the meat with proscuitto and spread the stuffing mixture in a 1cm (1/2 inch) thick layer, evenly over the turkey leaving a 2cm boarder border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.
• Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Season the turkey role gerously with salt and pepper.Firmly tie up the turkey roulade with kitchen twine every 3cm to form a compact cylinder.
• Preheat the oven to 180°Celsius (325°F).
• Searing the turkey roulade: When the turkey roulade is secured with kitchen twine, heat some olive oil in a large skillet. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
• Transfer the turkey roulade, seam side down, to a large casserole **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. 
• Starting the Gravy: Deglace the pan with white wine and add the chopped carrots and onions. Roast for 3-4 minutes. Add the chicken stock and butter. Cook for 1 more minute and pour the sauce over the turkey roulade and add that rosemary twig to the caserole.
• Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 80°Celsius (160°F)
• Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into slices.
• OPTIONAL: If you would like some roasted button mushrroms as a side add them to your turkey roulade after it is roastng for about 50 minutes in the oven. add a little bit of chicken stock and cover the mushrooms with the gravy. Bake until the Turkey roulade is done.
• If you added some mushrooms to the roast put them into an extra bowl and keep warm until serving.
• Finish the gravy sauce: After you took out the turkey roulade, rosemary twig and mushrooms scrap all the pieces from the buttom of the casserole and pour everything into a blender. Blend the sauce until very fine. Add the gravy and if to thick of an consinstency add a little bit more chicken stock. And pulse again for a couple of seconds. Pour into a bowl have a final taste and if necesarry season with some more salt and pepper.
• Serve the turkey roulade with gravy and the extra roasted mushrooms if using. Enjoy.

Nutrition Facts

• Calories: 773kcal
• Carbohydrates: 54g
• Protein: 58g
• Fat: 37g
• Saturated Fat: 14g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 16g
• Trans Fat: 1g
• Cholesterol: 205mg
• Sodium: 1153mg
• Potassium: 1237mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 6903IU
• Vitamin C: 26mg
• Calcium: 96mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Roasted turkey roulade, roasted turkey breast recipe, turkey recipe, dinner recipe, holiday main course, Puten-Rollbroten, Putengericht, Putenrezept, Putenbraten, AMA-Gütesiegel, die gute Pute

The post Roasted turkey roulade with mushrooms, prosciutto and parmesan appeared first on Two Sisters Living Life.

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Best roasted chicken with finger licking good cranberry tangerine glaze á la Underberg

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Underberg digestif adds a delicious tangy flavor to my cranberry tangerine glaze recipe

Since the most wonderful time of the year started a couple of weeks ago it was crystal clear for me that I wanted to create a special savory recipe with Underberg digestif.

My family is always enjoying one of the Christmas holidays with a delicious roasted turkey or some delicious roasted chickens. Everybody from my brother to my sister and of course my parents are coming over. What makes a roasted turkey or chicken special ? The glaze .

Tangerines and cranberries are my favorite winter fruits and therefore they had to go into my glaze.

The recipe: We start with the chicken.

• Firstly I’m washing and drying the chicken and season the inside with a good amount of salt.
• Im stuffing the inside of the chicken with tangerines halves and sage leaves.
• Then I’m rubbing the butter salt mixture all over the chicken and under the skin of the chicken. We want some crispy buttery chicken right?
• Before the chicken goes into the oven I twine the legs together, place the chicken into a roasting pan /large casserole on a bed of onion rings. Cooking the chicken for 15min at 210°Celsius air circulation .

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The glaze.

• First I start with melting the butter over medium heat and cook the minced onion until tender and translucent but without coloring.
• Then I’m adding the Underberg digestif and deglaze everything with it.
• Now Im adding all the remaining ingredients for the glaze and cook everything for about 5-8 minutes.
• My mixture gets blended very finely and strained through a sieve.
• At last Im reducing the liquid to about 250ml (1 cup) and keep the glaze warm until needed.
• The glaze get brushed on the chicken every 15-20 minutes for about 2-3 times.

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I’m a huge fan of sticky glazes and everything with counter flavors . The sugar of the maple syrup gets beautifully out balanced by the tangy herbal extracts and flavors of the Underberg digestif.

My mom was so impressed by that glaze that she already recommended my recipe to all her friends. ? You see – It’s good.

Don’t be shy give that glaze recipe a shot. You won’t be disappointed. It’s recommended by everyone in my family.

I know you will love my delicious roasted chicken with that fantastic finger licking good cranberry tangerine glaze á la Underberg. Pretty please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Warm hugs Nina

If you are looking for another great dinner recipe why don’t you check out my fancy pork tenderloin in puff pastry ?!?

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Best roasted chicken with cranberry tangerine glaze á la Underberg

5 from 8 votes

Recipe by Nina Course: Main CourseCuisine: American

Servings

4

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

1009

kcal

This is an easy recipe for the best roasted chicken with a delcious cranberry tangerine glaze á la Underberg and served with brown sugar carrot with chili flakes

Cook Mode

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Ingredients

• Roasted chicken

• 2,5 kg 2,5 whole chicken

• 6 6 fresh sage leaves

• 2 2 tangerines

• 100 g 100 butter room temperature

• 3 tbsp 3 coarse salt

• 1 tsp 1 pepper

• Brown sugar carrots with chili flakes

• 1 kg 1 carrots peeled

• 1 tbsp 1 olive oil

• 1 tbsp 1 brown sugar

• 1/2 tsp 1/2 chili flake

• 1/2 tsp 1/2 salt

• cranberry tangerine glaze á la Underberg

• 1 tbsp 1 butter

• 1 1 small onion minced

• 1 bottle 1 Underberger its a herb digestive

• 2 2 fresh sage leaves

• 1 tsp 1 whole juniper berries

• 200 ml 200 maple syrup

• 100 ml 100 white wine

• 100 ml 100 fresh tangerine juice

• 150 ml 150 cranberry jam lingonberry jam is a great substitute

• 3/4 tsp 3/4 coarse salt

• 1/2 cup 1/2 fresh cranberries optional

• 1 large 1 onion

Nutrition Facts

• Calories: 1009kcal
• Carbohydrates: 37g
• Protein: 59g
• Fat: 70g
• Saturated Fat: 26g
• Cholesterol: 279mg
• Sodium: 6092mg
• Potassium: 1495mg
• Fiber: 9g
• Sugar: 21g
• Vitamin A: 43184IU
• Vitamin C: 34mg
• Calcium: 150mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Best roasted chicken with a scrumptious cranberry tangerine glaze á la Underberg appeared first on Two Sisters Living Life.

Potato recipes, yummy potato recipes, easy potato recipes, muffin tin, tasty , with cream , recipe, potato side dishes

OK. So you have this beautiful main course recipe but you are lacking and equally beautiful and fancy looking side dish. The side dish should be an easy recipe and because you already have a vegetable side the second side should be a little bit more filling. Potatoes are the answer but they hardly look fancy at all. WRONG. I have the ultimate recipe for you: GARLIC ROSEMARY POTATO STACKS

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Easy oven baked garlic and rosemary stacks are the answer to your side dish payers ?

These stacks definitely look pretty and fancy especially when topped with a fresh rosemary twig. These stacks will be loved by everyone adults and kids. Because, well, for one potatoes ! And secondly they have a very appealing mouthwatering look.

What I love the most about this oven baked potato stacks recipe

• Firstly it’s very easy to make. Slice the potatoes mix with the rest of the ingredients, stack in to the buttered muffin tin form and bake. Voila.
• Secondly the side goes with every main course. It goes perfectly with meat as well as with fish or a vegetarian main courses.
• Thirdly kids love these stacks too. Coolness factor ?.
• And lastly your guests will be very impressed what, in my opinion, is worth all the non work ?.

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If you make my scrumptious potato recipe, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

You can pin our recipes for later too and you’ll find us of course on Pinterest ?.

Warm hugs Nina

My fancy pork tenderloin in puff pastry would be a perfect fit for this scrumptious side.

Delicious oven baked garlic rosemary potato stacks

4 from 35 votes

Recipe by Nina Course: Side DishCuisine: American, austrian, gluten free

Servings

6

Prep time

10

minutes

Cooking time

45

minutes

Calories

215

kcal

This is a delcious potato side recipe for oven baked potato stacks with garlic and rosemary made in a muffin tin . Its an easy side dish and prepared in 10 minutes.

This recipe makes 6 larger potato stacks or 12 smaller potato stacks depending on the muffin tin you are using. Jumbo or Regular.

Cook Mode

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Ingredients

• 1 kg 1 small potatoes the diameter of the potatos should be the same as the diameter of the muffin forms of your tin. Jumbo muffin tin larger potatoes / Regular mufin tin means smaller potatoes

• 2,5 tsp 2,5 salt fine

• 1 pinch 1 fresh pepper

• 1/2 tsp 1/2 ground garlic powder

• 1/2 tsp 1/2 ground onion powder

• 1/4 tsp 1/4 ground nutmeg

• 1 tbsp 1 fresh minced rosemary

• 150 ml 150 cream

• 2 tbsp 2 butter melted

• 100 g 100 parmesan cheese finely grated

• 100 g 100 rosemary fresh twigs fore decoration

Directions

• Preheat the oven to 190°Celsius or 375° Fahrenheit.
• Butter a jumbo muffin tin (6 forms) or a regular muffin tin (12 forms) .
• Cut the potatoes in 2mm slices (3/32 inch) and put the slices into a medium siced bowl. You can cut them with a mandolin as well.
• Add all other ingredients but the fresh whole rosemary twigs to the bowl and mix everything thoroughly together.
• Stack the potato slices into the buttered muffin forms and pour the sauce that is left in the bowl equally onto all potato stacks.
• Bake in the oven for about 30min to 45min depending on your oven. The stacks are ready when golden brown and crisp on top and the edges. To be extra sure insert a knife and when they are tender they are done.
• Let the stacks cool for 5min on the kitchen counter.
• Push a short cut rosemary twig into every stack before you lift them out of the tin.
• If you think one larger stack or 2 smaller stacks aren't enough of a portion for your guest please double the ingredients .
• Enjoy

Equipment

• jumbo muffin tin or regular muffin tin

Nutrition Facts

• Calories: 215kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 11mg
• Sodium: 874mg
• Potassium: 918mg
• Fiber: 10g
• Sugar: 2g
• Vitamin A: 674IU
• Vitamin C: 25mg
• Calcium: 250mg
• Iron: 6mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post Easy oven baked garlic rosemary potato stacks appeared first on Two Sisters Living Life.

Crispy on the outside and juicy with lots of flavors on the inside. This is what you get with that easy and fancy dinner recipe for pork tenderloin in puff pastry with caramelizes apples, onions and sage. I’m serving it with a delicious calvados sauce and baked apples. Perfect for the holidays, special evenings and family dinners.

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

What I ultimately love about the colder seasons are the comforting dishes. It doesn’t need to be a “light ” salad . Nope. It can be something more richer, something with a little bit more butter or cream and therefore more flavor. Fat is a flavor enhancer for sure. “Butter is life” or what is your opinion on that?!?? And no. We don’t eat calorie rich dishes every day. But when I’m cooking fancy there are a little bit more calories involved than usual. But not much. Promised !

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

Pork tenderloin in puff pastry with caramelized apples and onions and where to start.

First of all I start with making the caramelized apples and onions.

• First I start with cutting the onions and cored apples in thin slices .
• After that I’m putting all the apples onions and the rest of the Ingredients into a medium sized pan. Cooking everything on medium heat until caramelized and tender.
• Put the apple- onions filling into a bowl and let it cool completely .

Searing the tenderloin and making that delicious calvados sauce

• I start out with cleaning the tenderloin which means getting rid of the fat and trim off the sinews.
• After that I salt and pepper the tenderloins generously. Searing them for 30 seconds on each side in a very hot pan with some heated oil.
• O’m turning down the heat to medium the heat and take out the tenderloins . Let the tenderloins cool completely.
• When the tenderloins are out of the pan I’m deglazing the hot pan with the Calvados. Whisking constantly until the alcohol is evaporated.
• Now Im adding the clear stock and let the sauce reduce a little bit.
• At last I’m turning off the heat and whisk in the butter cubes one at a time until everything is a homogenous sauce. Salt and pepper the sauce eventually.

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

Tenderloin in puff pastry – Almost finished with the prepping

First things first! Heat the oven to 200°degree Celsius circulation.

• I always put the rolled out puff pastry on a baking paper into the freezer first for about 5-10 minutes because then its less sticky when working with it.
• Im cutting off some of the length of every puff pastry sheet and reserve this for the cut out decoration .
• I put the sheets on the counter and drizzle some AP flour onto the middle. that way the bottom gets less soggy while baking.
• Now I’m putting the cooled tenderloin into the middle of the sheet and arrange the caramelized onions and apple filling on top with the fresh sage.

Ok. Almost done with the prepping.

• After the filling is on top I pull one side cautiously into the middle and put some egg wash on the edges of that side. Then I pull the other side over it. Sticks better .
• Pressing the edges together and brushing some more egg wash on top before I arrange the cut out ornaments for decoration on top. Brush the ornaments with some more egg wash
• At last I transfer the Tenderloin puff pastry logs with the baking sheet into a baking dish and arrange the cored apple halves on both sides of the log.
• Finally I bake it for 30 minutes. But this really depends on your oven.

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

Before I serve that baked tenderloin I put some lingonberry jam onto the middle of the baked apple halves. But cranberry jam is as good of a replacement ?.

What would be a perfect side for that fancy tenderloin?

In my opinion a classic potato side and some vegetables are always a good thing. But if you want fancy all the way I can recommend delicious potato rosemary stacks and Ras-el-hanout spiced carrots. ?

Fancy dinner ideas,Fancy dinner recipes , Pork tenderloin oven, Pork tenderloin baked ,Holiday recipes thanksgiving, Holiday recipes Christmas main dishes, Dinner recipes for families , Dinner recipes pork tenderloin 

If you are looking for a fancy vegetarian dinner recipe I’m sure my “Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs” will be perfect for you.

If you make Fancy pork tenderloin in puff pastry with caramelized Onions and apples, which totally is the most delicious festive dish ever, please make sure to leave me some kind words and give the recipe a rating . What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Big warm hug Nina

Pork tenderloin in puff pastry with caramelized apples, onions and fresh sage – a fancy dinner recipe

4 from 35 votes

Recipe by Nina Course: christmas main course, dinner, dinner recipe, fancy dinner, holiday main course, Main CourseCuisine: American, austrian, French

Servings

6

Prep time

45

minutes

Cooking time

35

minutes

Calories

1196

kcal

Pork Tenderloin with caramelized apples and onions in puff pastry with a delicious calvados sauce is an elegant and fancy main dinner recipe perfect for special ocassions. Its perfect for family dinners, fancy sunday dinners, thanksgiving or Christmas. You will be the star with this delcious and flavorful and super tender pork tenderloin oven recipe.

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Keep the screen of your device on

Ingredients

• caramelized apples and onions

• 3 3 apples medium size, cored and halved

• 2 2 onions medium size, peeled

• 2 tbsp 2 brown sugar

• 1 tsp 1 salt

• 50 g 50 butter

• pork tenderloin plus calvados sauce

• 2 2 pork tenderloin each about 500g (1 pound)

• salt and pepper for seasoning

• 80 g 80 butter

• 2 2 puff pastry sheets

• 50 ml 50 calvados

• 100 ml 100 clear soup vegetable, pork, beef whatever you have

• 150 g 150 butter

• 3 3 apples halved and cored

• 6 tbsp 6 cranberry jam or lingonberry jam

• 50 g 50 sage fresh

Directions

• caramelized apples and onions
• Start with cutting the onions and the cored apple halves in thin slices and put them afterwards into a large pan.

  • 

• Add the 80g Butter, brown sugar salt and some fresh pepper and cook everything on medium heat until the apples are caramelized and tender.

  • 

• Pour the filling into a bowl and let it cool completely.
• Pork tenderloin
• Use the same pan as you used for the caramelized apples and onions. Don't clean the pan. We want all that delcious flavor from the apples and onions.
• Clean and trim the pork tenderloins and sprinkle it with salt and freshly ground pepper. You will need for every pork tenderloin about 1 tsp salt and half a teaspoon fresh pepper for seasoning .

  • 

• Add 50g of butter to pan and 2 tbsp of vegetable oil and heat on high intil searing hot.
• When the pan is searing hot add the pork tenderlions and sear it on every side for about 30-45 seconds depending on your cooktop.

  • 

• Take the tenderlions out of the pan and let it cool completely. Reduce the heat to medium.
• Deglace the pan with the calvados and whisk continuoisly until the alcohol is evaporated. Add the soup stock and let it cook for about 5 min.
• Now turn down the heat to low and whisk in the butter cubes one at the time until its a homogenous sauce.

  • 

• Season the sauce with salt and pepper and eventually a pinch of brown sugar.

  • 

• Preheat the oven to 200 degree Celsius fan. Thats about 392 degree Fahrenheit .
• Take out the puff pastry sheets and cut the short side so that the dough is 5 cm longer than the pork tenderloins.
• Sprinkle some flour onto the middle part of the dough.
• Place every pork tenderloin in the middle of one puff pastry sheet and arange the filling and fresh sage on top of the tenderloins.

  • 

• Put one long side over the tenderloin and put some egg wash on the edge of this side of the dough.

  • 

• Take the second side and pull it onto the middle of the tenderloin and over the other dough sheet

  • 

• Press the ends of the dough down so that the puff pastry is sealed.
• Put egg wash over the puff pastry tenderloin logs.
• From the rest of the puff pastry cut out some decoration for the puff pastry tenderloin logs.

  • 

• Asemble the cut out decoration on top of the puff pastry and brush some eggwash over the decoration.
• Put the puff pastry pork tenderloins into a pan prepared with a baking paper. Cut 2 small slits into the dough of every log.
• Put the halved apple into the pan with the pork tenderloins the cut side looking up .
• Bake for 35min .
• When the puff pastry is golden brown and ready take it out and let it sit for about 5 to 8 min before you cut it. Before serving top every baked apple with 1/2 a teaspoon full of cranberry jam. Every serving includes 1 apple half.
• That delcious tenderloin is best served with my delcious potato stacks and ras-el-hanout spiced carrots .
• Enjoy

Nutrition Facts

• Calories: 1196kcal
• Carbohydrates: 39g
• Protein: 126g
• Fat: 56g
• Saturated Fat: 29g
• Cholesterol: 483mg
• Sodium: 1009mg
• Potassium: 2645mg
• Fiber: 5g
• Sugar: 30g
• Vitamin A: 1152IU
• Vitamin C: 11mg
• Calcium: 91mg
• Iron: 7mg

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Pork tenderloin in puff pastry with caramelized apples, onions and fresh sage – a fancy dinner recipe

4 from 35 votes

Recipe by Nina Course: christmas main course, dinner, dinner recipe, fancy dinner, holiday main course, Main CourseCuisine: American, austrian, French

Servings

6

Prep time

45

minutes

Cooking time

35

minutes

Calories

1196

kcal

Pork Tenderloin with caramelized apples and onions in puff pastry with a delicious calvados sauce is an elegant and fancy main dinner recipe perfect for special ocassions. Its perfect for family dinners, fancy sunday dinners, thanksgiving or Christmas. You will be the star with this delcious and flavorful and super tender pork tenderloin oven recipe.

Cook Mode

Keep the screen of your device on

Ingredients

• caramelized apples and onions

• 3 3 apples medium size, cored and halved

• 2 2 onions medium size, peeled

• 2 tbsp 2 brown sugar

• 1 tsp 1 salt

• 50 g 50 butter

• pork tenderloin plus calvados sauce

• 2 2 pork tenderloin each about 500g (1 pound)

• salt and pepper for seasoning

• 80 g 80 butter

• 2 2 puff pastry sheets

• 50 ml 50 calvados

• 100 ml 100 clear soup vegetable, pork, beef whatever you have

• 150 g 150 butter

• 3 3 apples halved and cored

• 6 tbsp 6 cranberry jam or lingonberry jam

• 50 g 50 sage fresh

Directions

• caramelized apples and onions
• Start with cutting the onions and the cored apple halves in thin slices and put them afterwards into a large pan.

  • 

• Add the 80g Butter, brown sugar salt and some fresh pepper and cook everything on medium heat until the apples are caramelized and tender.

  • 

• Pour the filling into a bowl and let it cool completely.
• Pork tenderloin
• Use the same pan as you used for the caramelized apples and onions. Don't clean the pan. We want all that delcious flavor from the apples and onions.
• Clean and trim the pork tenderloins and sprinkle it with salt and freshly ground pepper. You will need for every pork tenderloin about 1 tsp salt and half a teaspoon fresh pepper for seasoning .

  • 

• Add 50g of butter to pan and 2 tbsp of vegetable oil and heat on high intil searing hot.
• When the pan is searing hot add the pork tenderlions and sear it on every side for about 30-45 seconds depending on your cooktop.

  • 

• Take the tenderlions out of the pan and let it cool completely. Reduce the heat to medium.
• Deglace the pan with the calvados and whisk continuoisly until the alcohol is evaporated. Add the soup stock and let it cook for about 5 min.
• Now turn down the heat to low and whisk in the butter cubes one at the time until its a homogenous sauce.

  • 

• Season the sauce with salt and pepper and eventually a pinch of brown sugar.

  • 

• Preheat the oven to 200 degree Celsius fan. Thats about 392 degree Fahrenheit .
• Take out the puff pastry sheets and cut the short side so that the dough is 5 cm longer than the pork tenderloins.
• Sprinkle some flour onto the middle part of the dough.
• Place every pork tenderloin in the middle of one puff pastry sheet and arange the filling and fresh sage on top of the tenderloins.

  • 

• Put one long side over the tenderloin and put some egg wash on the edge of this side of the dough.

  • 

• Take the second side and pull it onto the middle of the tenderloin and over the other dough sheet

  • 

• Press the ends of the dough down so that the puff pastry is sealed.
• Put egg wash over the puff pastry tenderloin logs.
• From the rest of the puff pastry cut out some decoration for the puff pastry tenderloin logs.

  • 

• Asemble the cut out decoration on top of the puff pastry and brush some eggwash over the decoration.
• Put the puff pastry pork tenderloins into a pan prepared with a baking paper. Cut 2 small slits into the dough of every log.
• Put the halved apple into the pan with the pork tenderloins the cut side looking up .
• Bake for 35min .
• When the puff pastry is golden brown and ready take it out and let it sit for about 5 to 8 min before you cut it. Before serving top every baked apple with 1/2 a teaspoon full of cranberry jam. Every serving includes 1 apple half.
• That delcious tenderloin is best served with my delcious potato stacks and ras-el-hanout spiced carrots .
• Enjoy

Nutrition Facts

• Calories: 1196kcal
• Carbohydrates: 39g
• Protein: 126g
• Fat: 56g
• Saturated Fat: 29g
• Cholesterol: 483mg
• Sodium: 1009mg
• Potassium: 2645mg
• Fiber: 5g
• Sugar: 30g
• Vitamin A: 1152IU
• Vitamin C: 11mg
• Calcium: 91mg
• Iron: 7mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Fancy Pork tenderloin in puff pastry with caramelized apples and onions – a fancy dinner recipe appeared first on Two Sisters Living Life.

This is an easy way to make vegetarian cauliflower bolognese! You will not miss the meat, promise! It’s delicious and good for you!

Italian cuisine and pasta is the way to my heart! Whats better than a good bowl of hot steaming spaghetti with one of my favorite sauces. Even my boyfriend likes my cauliflower bolognese. The first time I made him these, he haven’t even noticed that there was no meat, and he loves meat dearly!

My vegetarian cauliflower Bolognese is loaded with veggies, making it a perfectly healthy dinner! To replace the meat, I used a mixture of mushrooms, cauliflower, fresh rosemary and Italian spices.

Benefits of Cauliflower

Have you tried cauliflower in bolognese sauce yet? This under-rated vegetable has so much to offer!

There are a lot of benefits of eating cauliflower. Cauliflower is loaded with nutrients. 100g of raw cauliflower provides 75% of the daily minimum of Vitamin C. It’s also needed for DNA repair and the production of both collagen and serotonin. Serotonin promotes happiness and healthy sleep. Cauliflower also has a lot of vitamin K which is required for bone formation. It also has smaller amounts of other important nutritions like vitamin B, phosphorus, magnesium and potassium.

There is eve a research that suggests that compounds in cauliflower could help keep cancer from developing in the first place. Cauliflower is part of the crucifer family, like Brussel sprouts and broccoli. Eating cruciferous vegetables has been linked to lower risk of heart deceases and cancer.

Since cauliflower is extremely versatile, it’s a great low carb alternative to grains and legumes. I love to use cauliflower instead of rice or in a pizza crust for example.

A few notes you look after when making this vegetarian cauliflower bolognese

I would recommend using a high speed blender, to get the mushrooms and cauliflower as little as possible. If the cauliflower pieces are too big they could taste like horseradish (my opinion) while eating it.

If the pasta sauce is too dry after adding the pasta, parmesan cheese and the pasta cooking liquid, I would recommend adding some more pasta water until you has a sauce like consistency.

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Cauliflower Bolognese

5 from 32 votes

Recipe by Antonia Course: Main Course, PastaCuisine: healthy, Italian, vegetarian

Servings

6

Prep time

1

hour 

Cooking time

45

minutes

Calories

556

kcal

This is an easy way to make vegetarian bolognese sauce! You will not miss the meat, promise! It's delicious and good for you! Made with cauliflower and mushrooms.

Cook Mode

Keep the screen of your device on

Ingredients

• 400 g 400 mushrooms

• 1 kg 1 head of cauliflower

• 60 ml 60 olive oil extra virgin

• 4 tbsp 4 butter

• 1 1 onion large, chopped

• 5 5 garlic cloves minced

• 1 tbsp 1 dried tomato flakes

• 2 tbsp 2 dried italian herbs

• 2 tbsp 2 rosemary fresh, finely chopped

• 75 g 75 tomato paste

• 1 jar 1 tomato sugo sauce 350g

• 1 jar 1 crushed tomato 300g

• 400 g 400 pasta uncooked

• 60 60 parmesan grated

Directions

• One after the other pulse first the mushrooms until finely chopped, remove into a small bowl, wipe the food processor clean and then pulse the cauliflower. Depending on your blender I would recommend working in smaller batches until its finely chopped and the size of a rice grain. Put aside into a medium bowl.
• Heat 1/4 cup of oil plus 2 tbsp of butter in a large pot. Over medium high heat, ddd mushrooms and cook until golden brown, stirring occasionally for about 4-6 minutes. Add the finely chopped onion and 2 tbsp oil. Cook until onion is very soft and golden, 6-8 minutes. Add garlic, dried tomato flakes, italian herbs and rosemary, cook until garlic is softened and fragrant about 2-3 minutes. Add tomato paste and cook until slightly darkened, about 2 minutes. Add the tomato sugo and the crushed tomatoes and cook until it thickens, 2-3 minutes. Add cauliflower and cook until it's slightly cooked down and slightly sticking to the pot, about 6-8 minutes. Season with salt and set aside.
• Now cook pasta, following the package directions, until almost al dente, 1 minute short. Save 250ml of pasta cooking liquid.
• Transfer pasta to the pot with the sauce. Ad the grated parmesan, remaining 2 tbsp of melted butter and 200 ml of the pasta cooking liquid. Cook on medium high heat, stirring until everything is good combined, until pasta is al dente and sauce is clinging to the pasta. about 3 minutes. If needed season with salt and pepper.

Equipment

• high speed blender

Nutrition Facts

• Calories: 556kcal
• Carbohydrates: 74g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 27mg
• Sodium: 982mg
• Potassium: 1463mg
• Fiber: 10g
• Sugar: 14g
• Vitamin A: 1045IU
• Vitamin C: 95mg
• Calcium: 236mg
• Iron: 5mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Vegetarian Cauliflower Bolognese appeared first on Two Sisters Living Life.