Tag Archives: bread

Tartine breakfast

26 Jun




A French open-faced sandwich, especially one with a rich or fancy spread.



Rich or fancy spread, that is the question here. I tend to go with fancy and colorful. And most important of all: Tartine sounds nice (better than bread breakfast). You will find lots of varieties of tartine bread or sandwiches in countries where bread is part of the daily food plan.

A few that I can think of are:

Brotstulle – Germany

Sandwich – UK/US and other English speaking countries

Chlebíček – Czech Republic

Smørrebrød- Sweden and Denmark

Bocadillo – Spain

Tartines are allrounders: They are great for breakfast, lunch and dinner. All you need is bread and a topping of your choice. I prefer colorful toppings and try to make my tartines healthy. As you can see in the picture, I used avocado, radish, tomato and egg. When I made this tartine I immediately had a good start into the day.

Two tipps that I have for you:

  1. Toast the bread before you put the topping on it (unless you use very fresh and fluffy bread)
  2. Use an oily base like butter, olive oil or sour cream

Next time you make your own tartine, do not forget to include colorful and healthy ingredients and you will see how happy this tartine will make you :)

Wishing all of you a good start into the week!

Bread pudding, the other way

4 Feb

Some of my dear readers might have noticed already: I enjoy selecting themes for my recipes. Lately, I posted two new albums to my Facebook page: One with breakfasts from around the world and the other one with lunch ideas (https://www.facebook.com/fourchetteknife). I will write more about another one soon (muffin challenge – stay tuned).

Today’s recipe is dedicated to lunch ideas. The idea is that we always complain how short we are in time because….we work, we are busy, we don’t like to take the time and planning effort to prepare a good meal…the list of excuses is long. I believe that there should not be any excuses. There are a ton of recipes out in the universe that are tasty and done in 30 min or less. It’s rather a matter of imagination and creativity. The most creative recipes I come up with are usually made from left over food I find in my fridge. Random creativity I call it.

Here is the story of my savory bread pudding: I sometime cut old bread into cubes and freeze it. I use those cubes when I want to make croutons. Last time I found two bags of bread cubes in my freezer they made me think of sweet bread budding – the yummy one with nutella and sugar. But because it was lunch time I had to come up with something else, so instead of nutella I used sausage and cheese :) I saw a very critical look on my boyfriend’s face; yet he had to admit that lunch was great!


DSC_0102Ingredients (serves 4):

2 hands full of bread cubes (roughly 4 slices, use any bread you like, preferably old, dry bread)

1 large leek (alternatively a bunch of spring onions or 2 onions), sliced

1/2 celery root, sliced and cut into mouth big pieces

2 Polish sausages (or any kind of smoked sausage with flavor)

1 cup grated cheese (for extra taste: old Gouda or Gruyere)

1 cup milk

2 eggs

Salt, pepper, sweet paprika powder, ground nutmeg

Butter or oil for the baking pan


1) Start with preheating the oven to 200 degrees Celsius (400 degrees Fahrenheit).

2) In a pan with 1-2 table spoons oil, saute the leek and celery root until glassy. If needed, fry the sausage as well (our sausage was raw and needed to be cooked first)

3) Use a little butter or oil to grease the baking pan. Dust with flour.

4) Evenly spread out the bread cubes and the sausage in the baking pan or casserole you use. Cover with vegetables.

5) In a large cup or small bowl, whisk the eggs into the milk and season with salt, pepper, paprika and nutmeg. Pour over the bread mix.

6) Sprinkle with cheese and bake for 20-25 min at 200 degrees Celsius (400 degrees Fahrenheit).

Getting to know: Spencer and his 30 day bread roll challenge

13 Jun

Dear readers,

You might be wondering what all those food challenges are about that I have been posting on lately. Let me tell you: They are about doing something unusual once in a while and I am tempted to start a poll for what kind of challenge I should talk about next.

Any crazy ideas, let me know and we’ll go for it! We could try a sausage a day and go with 30 different sausages…or a muffin a day and try 30 different flavors. An ice cream a day doesn’t sound bad either. I quite like the idea of a random food challenge At my boyfriend´s office a group of colleagues runs a museum of modern mett for breakfast every Friday morning. That is ground pork meat (cold and raw, German style – comparable to beef tartare) in different creative designs. Can be a mett moustache or  a mett hedgehog. Maybe they will create a mett Monalisa one day, who knows :)spencers bread

But now back to artisan Meister Spencer. Meister Spencer is my sister’s boyfriend and I was very pleased to learn about his challenge. So what makes a young guy like him decide to bake a bread roll a day? The answer is simple: He got fed up with American style bread (I am totally on his side here I have to admit; toast bread and burger buns are just too fluffy and sugary for my taste).

If you want to learn more about the art of baking bread, take a look here and follow Spencer:


I couldn’t resolve one question though: What does Spencer do with all that bread? One went to his boss, one or the other piece might end up on his plate, something might land in the freezer…but what about the leftovers?

Spencer’s idea: They will go to a local charity. Like!

P.S. In Germany, we would probably use the bread for feeding horses ;)

Vegan bread soup

13 Apr

We are almost halfway through with our Vegan challenge, yupiiieee! I can tell you, there are days when it ain`t that easy, especially for me as a cheese lover. And for my taste soy yoghurt doesn`t perfectly match regular yoghurt. But hey, we are doing this for a reason and I have to say that I`ve gotten quite creative with my food creations in the last two weeks. Today I found a very simple recipe for a tasty bread soup (takes 10 min to make it, isn`t that great? :)

Here it is:

Bread soup in the making

Bread soup

Ingredients (serves 1 person):

You need 2 slices of old bread, a small onion, 1-2 garlic cloves, olive oil, bear`s garlic or chives and water.

Pepper, salt and spicy paprika as seasoning. Chives and/or olives for decoration.


1) Cut the bread in small cubes and dice the onion & the garlic.

2) In a pan, saute the garlic & the onion in olive oil, then add the bread crumbs and the bear`s garlic, pepper & salt (hot paprika optionally).

3) Cover in water and let boil for 5 min, then mix it all in a blender.

4) Decorate with chives & olives and enjoy!

Bread pudding

31 Aug

Dear blog readers, I am very sorry for my abstinence. Today is the last day in August and I am posting my first entry of this month. Summer time is vacation time and I spent mine on the beautiful US West Coast. Our camping meals turned out very simple and we only had sporadic internet connection, which explains why I haven’t posted new recipes in a while.

But now I am back and I would like to introduce you to a simple recipe for which you can use some leftovers from your kitchen (e.g. old bread). The variation I am presenting you is made with banana and chocolate. Bread pudding tastes equally great with a hot vanilla pudding topping, apple & cinnamon topping, or a raspberry crumble topping. The choice is yours :)


Old bread (any kind, without crust, I used 3 wholewheat English breakfast muffins), cut into bite size cubes

4 eggs

1 cup whole milk

1/2 cup sugar

1 pinch salt

1 banana

a few tablespoons nutella or one (dark) chocolate bar


1) Prepare the bread: cut of the crust and dice it into mouth big cubes and place them in a baking pan (slightly butter the baking pan).

2) Prepare the pudding mix: Combine the 4 eggs with the milk, sugar and salt.

3) Soak the bread cubes in the pudding mix for at least 3 hours, almost all liquid should be soaked up by the bread before you bake the pudding.

4) Slice the banana and evenly spread it over the bread cubes. Add a few spoons of nutella or a few pieces of chocolate, then sprinkle with sugar.

5) Bake at 170 degrees Celsius (325 degrees Fahrenheit). For the first 30 min, cover the bread pudding with foil. Then remove cover and bake for an additional 30 minutes until golden brown.

Tip: The bread pudding tastes best if served warm as dessert or even for breakfast.

Indian Naan bread

18 Nov

It’s Friday and I am sending you something tasty for the weekend.

In Southeast Asia we learnt that Indian food is very popular despite the strong presence of Chinese food. I have good memories of what I got to taste back then. After weeks of Pad Thai and Chinese noodles there is nothing better than a mutton Curry! Although most dishes are quite spicy, especially Naan bread is an excellent neutralizer.

Have a great weekend everyone!


500g flour

150 ml lukewarm milk

2.5 table spoons sugar

1 pack yeast (dry or fresh)

1 tea spoon baking soda

2 table spoons oil

150 ml yoghurt (creamy or stir until creamy)

1 egg

a pinch of salt


1) Pour milk in a bowl, add half a table spoon of sugar and mix in the yeast. Let go in a warm place for about 20 min (wait until the yeast has dissolved).

2) Take another bowl, then mix the flour with a pinch of salt and the baking soda.

3) Add 2 table spoons of sugar, your milk-yeast liquid, 2 table spoons of oil, the yoghurt and the egg. Then mix well until the dough is smooth.

4) Put a few drops of oil in a bowl and roll the dough from all sides.

5) Cover with a towel and put aside (should be placed at the warmest spot you can find in your house) for about 1 h, the dough should double in size.

6) Continue preparation: Knead the dough with your hands and form 6 balls of equal size. Roll out the dough, thickness approx. half a centimeter (don’t forget to put flour on your work desk).

7) For the frying use a flat pan (preferably iron) and wait until both your stove and pan are very hot (better result on gas). Roast from one side until you see bubbles, turn and roast for another moment (be careful not to burn your Naan).



Add flavor by sprinkling your Naan with garlic oil or spicy pizza oil!

You can freeze your dough or keep it in the fridge for a few days.


Source: http://www.chefkoch.de/rezepte/246931098493642/Indisches-Naan-Brot.html

A propos: Salad dressing and croutons

20 Sep

A plain green salad can be a little boring. To make it a more tasty affair, a nice dressing and croutons are your essentials (home-made, of course!).

Basic salad dressing


5 table spoons of olive oil (the better the oil quality, the tastier your dressing, brand example: Bertolli)

3 table spoons of vinegar (my preferred ones: balsamic, white wine or apple cider vinegar)

A pinch of salt and pepper

1-2 cloves of garlic, finely chopped

1-2 tea spoons of herbs (Herbes de Provence like rosemary or oregano, also dried scallions, spring onions or parsley), or even better

1-2 table spoons of fresh garden herbs (basil, chives, parsley)


Put all ingredients in a dressing mixer and shake well, can be stored in the fridge.

Normally what I read in recipes is that olive oil and vinegar should have a 2:1 proportion, I tend to even mix them 50:50. Even you need more dressing simply 2x, 3x, etc. the amount of ingredients you use.


For different flavors I like to add a spoon of mustard (moutard de Dijon) and mini chunks of dried tomatoes, capres or olives, feta cheese can also be an option.




Bread (any kind: bread, toast, baguette, rolls), perfect use for old bread!

A few table spoons of olive oil


1-2 cloves of garlic, finely chopped


1) Cut your bread leftovers in small cubes (for semi-hard bread use a sharp knife)

2) Poor the olive oil into a bowl and add the seasoning and garlic, then mix.

3) Now add your bread cubes and mix again.

3) Put everything on a baking tray (use alu foil or baking paper) and bake for about 10 min at 200 Celsius (400 Fahrenheit) until your croutons are golden.

Be careful with fresh bread as it will soak up all the olive oil! Use a little less oil in that case.

If you happen to have leftovers, you can store them in an air dry box.

When do I add the dressing to the salad?

The last minute before food is served! If you mix salad and dressing in advance the salad will get wet and slushy.

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