Green Salad 

We are able to buy fresh salad on Wednesday and Saturday on our little market. I do love this salad since I found it some 5 years ago. It is a wonderful mixture of young greens, and I am crazy about the mustard leave salad. I still remember being so surprised about the taste, every friend that I have met I had to pull to the stand and let them try a leaf. So unusual and tasty. 

I buy a large bag with mixed spicy salad, wash and dry it. Until I am ready to serve I will place the washed salad into the fridge to get the salad nice and crisp. 

Further I need 2 large and firm tomatoes, cut in smaller pieces, 1 package ( 6 oz) with goat feta cheese and we will need 1 good and ripe avocado. The avocado has to wait until I have chopped the tomatoes and the cheese and have the fish or shrimps in the pan. I cut the avocado in half, remove the pit, cut the flesh into dices and with a spoon I can scoop the flesh out. This is an easy and clean method to cut an avocado. 

I will serve everything in individual bowls, I guess that still comes from my sons dislike for this and the other things a few year ago. But this helps guests to pick what they like. 

I have a very good closing bottle with a wide opening for my salad dressing. I will pour in some salt and fresh ground black pepper, some 3 tablespoons balsamic vinegar and 1/2 tablespoon honey mustard, I close the lid and give it a good shake, I open the bottle and add a cup of very good virgin olive oil. Shake it up again and season to taste. The salad sauce holds up well in the fridge, so if it is to salty or spicy add some more oil and use the leftover sauce the next time again. But I must admit, I just add the stuff into the bottle, I never measure, so be careful trying it for the first time. So far nobody has ever complained that the sauce was off. The bottle comes on the table and everybody will add it to their salad portion. 

We love to eat fried Mahi Mahi or shrimps with the salad. We are greedy and calculate almost 1/2 pound per person. As spices I use Old Bay Seasoning and I fry the fish or the shrimps in some olive oil. The shrimps only for some 2 minutes on each side, when I turned them around I add 1 or 2 fine minced garlic cloves and a little slice of butter, after 2 more minutes I will give them a good stir, you might want to add some white wine to the sauce or lift the shrimps out of the pan into a bowl and stir into the oil and butter sauce 2 tablespoons of curried mango sauce. Pour over the shrimps or serve in an extra bowl. 

The fish will be fried for some 4-5 minutes on each side in olive oil and some butter should be added for the perfect taste. After removing the fish from the pan I will stir some curried mango sauce into the sauce. I just love it. 

I wrote this just simply down as an idea, not really a recipe. Salat is easy to make and play around with. Only in this family it has to be this one and nothing else. Have fun and enjoy.  


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Curried Mango Sauce

Living on an little island means that you cannot have everything all the time. Especially if you have stopped importing all the stuff into the little island. I love the products from Stonewall, especially all their sauces and chutneys. Especially their curried mango sauce, I read the list of ingrediences and wanted to give up on my plan to do it myself. But we have a very good mango season, so I made some mango jam, only a small batch, I did not used too much sugar and did not cook the jam to death. My first try to create the sauce by just simply adding some curry worked okay, but there had to be a better way. I found a good yellow curry paste in a jar, right in the Asian food section. And then I stirred  1 cup of mango jam together with 3 tablespoons of the curry sauce. Perfect and done with.

We love the curried mango sauce to add to fried Mahi Mahi or shrimps. Just add some to the pan at the end, 1 or 2 tablespoons should be enough. The fish or shrimps go well with our favorite salad and my son adds a little bit right on top of the salad. 


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Cookie-dough Butter

Earlier today I was reading a post about Cookie-dough Butter, I have noticed jars in one supermarket before, but never thought much about cookie-dough in jars. What a mistake, it seems to be the new top special treat for us on the market. But it makes me wonder, you will find those jars right next to the specialty organic food merchandise. Yeah, it is a hip new product and we should all try it. I am sure it must therefore be really healthy, think again. Cookie-dough butter is made out of pulverized spiced cookies, best would be Christmas Cookies. And who wants to eat pulverized cookies? Sure enough nobody, therefore they have added oil, no, not butter, and more sugar. And I do not know what else. I for myself will stick to my habit and put my cookies, made out of butter, sugar and flower as they are into my mouth. There will be no leftovers to be put into the bowl of my food processor and made with some added oil and sugar into a cream to be put on a slice of bread. My brain hurts by the idea to put flour on flour.

This is a perfect example of a food industry that understand it better then any other industry to bombard us with new fancy foods that will counteract all of our tries to keep our food healthy and as natural/ organic as possible. And our tries to keep the weight wherever we want to have it will be torpedoed with foods like these. 

But if you cannot resist just give it a try, make good cookies yourself, put them into the processor with a little bit of extra butter and mix it up. Oil and extra sugar should not be necessary. Use cookies with good spices and lots of nuts in them. 

I have started to make cookies by exchanging some of the needed flour with almond flour. That should be perfect, a healthier idea and should be easier to be made into a buttery spread. 

Or, try cookies with hazelnuts and just ad one or 2 tablespoons of Nutella. I see, I get carried away.

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Hummus with Avocado 


1 can (15oz) Chick peas, well drained

1 1/2 to 2 Tbsp Thaini

2 Tbsp Oliveoil

2 garlic cloves

Salt and black pepper

1 supergood avocado, just ripe 

Lemon or lime juice to taste

Cummin to taste

1 handful cilantro leaves

Food processor

Utility knife 

Lemon juicer 
Place the chick peas into the food processor, blend for 1 – 2 minutes add the tahini, olive oil, salt, pepper and garlic and continue to blend. 

 Cut the avocado in half, take the seed out and peel the avocado and add with the lemon or lime juice and the cilantro leaves to the hummus. Blend for another 1-2 minutes, add spices, oil or juices as needed and enjoy.


You could add another avocado what would most likely makes it the smoothest Guacamole with hummus, must be a sin to eat alone.

I made the dip, just to try and no chips in the house. But I had tomato wraps. I took one out brushed the wrap with a little bit of coconut oil and fried it in a non stick pan from both sides, broke into small pieces, added some spiced salt and it worked well. The dip is pretty filling and my homemade chips are a little bit lighter then the store brought ones.


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Oven Roasted Cauliflower

For 6-8 people

2 Cauliflower heads

4-6 Garlic gloves 

6 Tablespoons olive oil  

Salt, freshly fine ground pepper and dried Italian herbs


Cutting board

Cook’s knife

Large zip lock bag

Large rimmed roasting pan

Silicone spatula

Wash and dry the cauliflowers. Cut the cauliflower heads into small florets and place into the large zip lock bag. Chop the peeled garlic cloves into small dices. Add oil, garlic and spices to the florets, close the bag tightly and shake the content until everything is well mixed up. 


Place the bag into the fridge until you need to roast the vegetables. This can be done hours before the actual roasting time, just turn the bag from time to time.

Heat the oven to 400 degrees Fahrenheit and pour the cauliflower-florets on the rimmed baking sheet or roasting pan. Place into the oven on the middle rack and roast for  30-40 minutes. Stir carefully once or twice with a spatula. Check the cauliflowers with a small knife, as soon as they are soft take them out of the oven and serve. 

The vegetables can be roasted right after you have finished roasting a turkey or any other roast. The meat will need resting time and the oven will be already hot. Furthermore you will have more space on the stove top finishing mashed potatoes, the gravy and whatever else you might want to serve. 

Variation: add some bread crumbs, if you want mixed with some olive oil. I also like to make my own crunchy panko mix with oil and spices. Even grated Parmesan works well. I also add sometime other vegetables like my favorite butternut squash. But then without bread crumbs or cheese. 



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Oven Roasted Vegetables for 2 Days

1st day: 

Oven roasted Vegetables with Tortellini

For the vegetables:

2-3 Sweet Potatoes

1 Butternut Squash

3 Tablespoons Olive Oil 

Salt, Pepper and dried 1 Tablespoon dried Italian Herbs


Cook’s and Utility knife

Cutting Board

Ovenproof dish

For the Pasta:

1 Package Tortellini (fully cooked pasta) or dried pasta like linguini or even bow tie pasta

1 Tablespoon Olive Oil

Salt & Pepper

3-4 oz Heavy Cream

Grated Parmesan  


6 quarts Cooking Pot


Silicone Cooking spoon

Heat the oven to 425 degrees Fahrenheit. 

Peel and dice the sweet potatoes, fill into the roasting dish and stir in the olive oil. Season with salt, pepper and Italian herbs. Place dish into the oven. Peel, clean and dice the butternut squash, after some 15 minutes add the squash to the potatoes and stir well.

Roast for another 30 minutes, or until vegetables are soft roasted. 

Meanwhile heat 4 quarts of water in the cooking pot. Add the pasta and the oil to the boiling water. Reduce the heat and let carefully cook for 7-9 minutes. Pour the cooked pasta into the strainer, place the pot back on the stove. Add the heavy cream into the pot and heat up carefully. Add the pasta and half of the vegetables. Season to taste with salt, pepper. Add parmesan and serve.


2nd day:

Oven Roasted Vegetable with pan fried smoked pork chops

2 Pork Chops

1-2 Tablespoons Butter

1 or 2 Frying pans and a turner

Heat up the frying pan on medium high heat. Add the pork chops and fry for 2 minutes on each side, cut down the temperature and continue frying the chops for another 3 minutes on each side. Add the butter.

Meanwhile reheat the vegetables, in the same pan or another pan, or even the microwave. 

Serve and enjoy. 

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Roasted Christmas Goose

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6-8 Servings

8 lbs. goose, best a free range goose

Salt, spiced salt – I used salt that I had mixed with some Italian herbs, but not too much of the herbs



2 tablespoons of olive oil

1 Onion, halved

2 Celery stalks, cleaned, halved and cut into pieces

1 Carrot, peeled and cut into pieces

2 Garlic gloves, chopped

Other root vegetables are optional

Bay Leaf

Marjoram, dried


2 Apples (Golden Delicious), washed, cored, quartered and cut into medium sized pieces

1 Cup pitted prunes

Optional to be added: chopped walnuts and other dried fruits and a bit of rum or cognac

2 Tablespoons of butter




Heavy saucepan


Oval roaster w. lid

Open roasting pan with rack

1 Large sauté pan

Copping board


1 Fork

Utility Knife

Cook’s Knife

2 strong meat forks

1 Spoon

Carving board and carving knife and fork

2 ½ days before dinner:

Take the goose out of the freezer, remove the foil and place the bird in a roasting pan on top of a rack. Let the goose defrost for 1 ½ days.

24 hours before cooking the dinner:

Remove the bag with the giblets, cut off the end of the wings and dry the goose with paper towels. Remove all excess fat and pluck out any remaining quills (by using the strong tweezers). Salt and pepper the goose generously in and outside and place it on the cleaned rack in the roaster. Place back into the fridge for the next 24 hours. We call this dry brine, it does not add any water to your roast and the skin will be really nice colored and very crisp.

Heat up the olive oil in a heavy sauce pan or the oval roaster and brown the wings and the giblets. Add the vegetables and 3 cups of water. Bring to a boil and cut down the temperature. Close the pot and let simmer for 2 hours. When cooled down strain the broth trough a cheese-cloth and strainer; keep some of the vegetable pieces and store everything in the fridge.

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Dinner day:

Calculate your needed cooking time: 40 minutes steaming time, cooling down time 20 minutes, 20 minutes per pound roasting time (2 hours and 40 minutes for 8 lbs.) and another 30 minutes resting time. All together you will need some 4 hours and 10 minutes.

Take the goose good 5 hours before serving time out of the fridge.

Prepare the filling; I did it this time after the steaming time. But I would suggest to briefly sauté the filling first; it taste a lot better. Heat up the butter in the sauté pan; add the apple pieces, sauté for some 2 minutes on medium heat. Add the prunes, marjoram, salt and pepper to taste and add a little bit of cognac or rum. Take the pan from the heat and let the filling cool down.

Fill the oval roaster 2 inch high with the broth and place the goose if possible on a rack, but it works also without a rack in the roaster. Bring the broth to a boil, cut down the temperature and let it simmer for some 30 minutes. This moist heating phase will help to melt away a good amount of the goose fat and will make the meat even more tender.

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Carefully remove the lid and let the goose cool down some 20 minutes before further roasting of the goose in the oven.

Heat up the oven to 325 degrees.

With two strong meat forks remove the goose from the oval roaster, be careful to let all liquids drop back into the oval roaster. Lift the goose on the roasting rack; with the spoon stuff the filling loosely into the cavity. Skim fat of the broth and add two soup ladles of the broth into the roasting pan and placed the roasting pan into the oven. Roast for another 2 hours and 40 minutes. Try to remove as much fat as you can during the roasting time and in the last 30 minutes baste the goose often with some cold saltwater.

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Be sure to keep the goose fat, it is one of the best fats for cooking.

If you are using a thermometer, the tight meat should be about 180 degrees, if the goose is stuffed, then the stuffing should reach 170 degrees.

If the skin should be not brown enough you could increase the heat to 425 degrees and let the goose roast for another few (5 -7) minutes on higher temperature. Keep an eye on the goose; you do not want to ruin the goose in the last moment.

Remove the roasting pan from the oven and cover the pan loosely with aluminum foil. After 20 minutes lift out the goose – again with the help of the two meat forks and place it on a carving board.

Prepare the gravy, fill 1 cup of broth into the roaster and loosen up the drippings. Pour the liquid into a measuring cup; try to separate the fat from the rest of the drippings, either by using a sauce separator cup or you have to scoop off the fat first. Add some of the kept vegetables and if you like 1 or 2 tablespoons of the filling, place this all into a blender and puree the mixture. Spice the gravy to taste with salt and pepper and a bit of cognac. The gravy should be very silky and rich in flavor. I stopped adding flour and even sweet or sour cream. We love it like it is. And do not worry, you will always think that the sauce is messed up, but at the end the gravy will be great – like the rest of this feast.  And by skipping the flour or starch you are escaping one big problem with the sauce, nothing is worse than a lumpy flour sauce.

I served the duck with red cabbage – cooked with apple, a handful of fresh cranberries and the usual spices and seasoned it at the end with a good tablespoon of black currant jelly. Furthermore I was unable to resist cooking scalloped sweet and Idaho potatoes with heavy cream and some grated parmesan. The oven is already hot and it is easy to prepare and cooks while the duck is resting. Those potatoes are my favorite comfort food – at the moment.

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What a feast, enjoy it.

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