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Apple Galette with Gingerbread

November 5, 2017 By Simone

With a curd cheese pie crust

German blog entry

One can never have enough recipes with apples and even more so, when certain recipes bring back sweet, old childhood memories. I love to think back to the days when my grandmother got her apple galette out of the oven, when the scent of cinnamon and baked apples filled the house and when I couldn’t wait for her to finally cut me a large piece.

My grandmother knew a lot of apple recipes. After all, she had to turn all those apples that grew in our garden into delicious lunches and desserts. During those cold days in winter she would make her wonderful apple strudel, fry apples covered in a sweet pastry, serve them with spatzle and she knew some different ways to bake an apple pie. I cherished one particular recipe of her apple pies because the crust tasted so soft and yet also crunchy. It was only much later that I discovered the secret behind it. She used curd cheese in her crust. Quite clever, isn’t it! Unfortunately, my mum and I never found her recipe. But I did some experiments in my kitchen and I believe that granny would have been delighted with my results.

 

 

 

For today’s version I added some crumbled gingerbread to the recipe. Mr BlueberryBasket is the reason why I did this. As soon as it starts getting colder he develops this incredible yearning for gingerbread. Of course, I cannot watch him suffer and so I combined his longings with my desires. The result is this apple galette with gingerbread.

Another one of my granny’s apple recipes is her apple-almond-tart.

 

Apple Galette with Gingerbread

with a curd cheese pie crust

Makes 2 large galettes:
500 g (4 cups and 1 tablespoon) all purpose flour
100 g (1/2 cup) sugar
200 g (3/4 – 1 cup) butter
250 g (1 cup) curd cheese or cream cheese
1 egg
some salt

1,5 kg (2,3 lb) apples
1 lemon
100 g (1/4 lb) gingerbread
4 tablespoons orange marmalade
some cinnamon
about 6 tablespoons sugar (depending on the sweetness of the apples)

1 egg yolk
1 tablespoon milk

sour cream, clotted cream, crème fraiche or mascarpone for serving

Preheat the oven to 160°C / 320°F fan.

Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and curd cheese/cream cheese and quickly bring the ingredients together with your hands to form a dough. Shortly knead the crust on a floured surface then leave to rest in the fridge for about half an hour.

Peel the apples and cut them into very thin slices. Combine with the lemon juice, sugar, cinnamon and marmalade.

Crumble the gingerbread and divide into 4 portions.

Roll out half the crust on a sheet of baking parchment (oval shaped) and transfer onto a baking sheet (with the baking parchment). Spread 1 quarter of the gingerbread in the middle (lengthwise) and put half of the apples on top. Leave a 2-inch (4-5 cm) border of unfilled crust. Fold this border over your filling. Whisk the egg yolk and milk together and brush the crust. Sprinkle some gingerbread crumbs on the apples.

Do exactly the same with the second half of the crust and apple filling. However, you can also store the crust in the fridge for a few days or even freeze it. In this case, you’ll only need half of the filling in the first place.

Bake in the preheated oven for about 45-50 minutes.

Serve warm or cold with a dollop of cream/sour cream/mascarpone/clotted cream.

You can print the recipe here:

Apple Galette with Gingerbread
Recipe Type: Dessert
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 45 mins
Cook time: 50 mins
Total time: 1 hour 35 mins
Serves: 4-6
The apple galette with gingerbread is a delicious pie with a moist and crunchy curd cheese crust. Light and delicious and easy to make.
Ingredients
  • 500 g (4 cups and 1 tablespoon) all purpose flour
  • 100 g (1/2 cup) sugar
  • 200 g (3/4 – 1 cup) butter
  • 250 g (1 cup) curd cheese or cream cheese
  • 1 egg
  • some salt
  • [br]
  • 1,5 kg (2,3 lb) apples
  • 1 lemon
  • 100 g (1/4 lb) gingerbread
  • 4 tablespoons orange marmalade
  • some cinnamon
  • about 6 tablespoons sugar (depending on the sweetness of the apples)
  • [br]
  • 1 egg yolk
  • 1 tablespoon milk
  • sour cream, clotted cream, crème fraiche or mascarpone for serving
Instructions
  1. Preheat the oven to 160°C / 320°F fan.
  2. Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and curd cheese/cream cheese and quickly bring the ingredients together with your hands to form a dough. Shortly knead the crust on a floured surface then leave to rest in the fridge for about half an hour.
  3. Peel the apples and cut them into very thin slices. Combine with the lemon juice, sugar, cinnamon and marmalade.
  4. Crumble the gingerbread and divide into 4 portions.
  5. Roll out half the crust on a sheet of baking parchment (oval shaped) and transfer onto a baking sheet (with the baking parchment). Spread 1 quarter of the gingerbread in the middle (lengthwise) and put half of the apples on top. Leave a 2-inch (4-5 cm) border of unfilled crust. Fold this border over your filling. Whisk the egg yolk and milk together and brush the crust. Sprinkle some gingerbread crumbs on the apples.
  6. Do exactly the same with the second half of the crust and apple filling. However, you can also store the crust in the fridge for a few days or even freeze it. It this case, you’ll only need half of the filling in the first place.
  7. Bake in the preheated oven for about 45-50 minutes.
  8. Serve warm or cold with a dollop of cream/sour cream/mascarpone/clotted cream.
Notes
You can also store half of the crust in the fridge for a few days or even freeze it. In this case, you’ll only need half of the filling in the first place.
3.3.3077

 

Peach Tarte with Lavender

August 27, 2017 By Simone

The peach tarte with lavender is a retrospection to my holiday in the Provence in France earlier this summer. It is a light tarte that combines the wonderful tastes of summer with its ripe and sweet peaches and the elegant scent of lavender.

German blog entry

 

The Provence is known for its vast lavender fields, shining delightfully in a strong periwinkle blue with the blossoms radiating their distinctive and hauntingly beautiful scent. The Provence is also known for its unique food, its meals combining Mediterranean elements with the traditional French cooking from farther north. The abundance of different cheeses, Rosé wines, olives and crispy fresh baguettes turn even the smallest picnic into an opulent feast.

 

 

 

 

 

 

 

I’m sad to say that at the beginning of June we were a bit early to experience the lavenders to be in full bloom. Nevertheless, we could easily imagine what a gorgeousness and glory it would be just a fortnight later.

 

 

When we stayed in L’Isle-sur-la-Sorgue I bought some dried lavender blossoms for cooking. They have a wonderful scent and flavour and enhance your meals incredibly. However, if you are not a particular fan of lavender, just leave it out in this recipe of the peach tarte. I can assure you, it tastes also wonderful without.

Peach Tarte with Lavender

Serves 8
125 g (1 cup) plain flour, plus extra for dusting
50 g (1/4 cup) sugar
80 g (1/3 cup) cold, unsalted butter
a pinch of salt
1 egg

250 g (1 cup) crème fraîche
50 g (not quite ¼ cup) honey
2 egg yolks
1 teaspoon dried lavender blossoms (for cooking)
1 teaspoon cornstarch

5 peaches
1 teaspoon peach or apricot jam
2 teaspoons orange juice

some whipped cream or sugared sour cream for serving

Preheat the oven to 180° C / 160°C fan (356°F / 320°F fan).

Butter a 26cm / 10-11 inch tarte tin.

Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and quickly bring the ingredients together with your hands to form a dough. Shortly knead the dough on a floured surface then leave to rest in the fridge for about half an hour. Dust the work surface again and roll the dough out to the size of the tarte tin. Place in the tin  and bake for 15-20 minutes until slightly golden brown. Then reduce the heat in the oven to 150° C / 130°C fan (300°F / 270°F fan).

Whisk the crème fraîche, honey, egg yolks and cornstarch together until smooth. Pestle the dried lavender blossoms in a mortar and sift over the crème fraîche mixture. Fold it into the mixture and pour everything on the pre-baked pastry.

Peel the peaches and cut into halves or wedges. Arrange the peaches on the tart. Combine the jam and the orange juice and glaze the peaches using a brush.

Bake the tarte for about 50 minutes.

Serve cold or lukewarm with whipped cream or sugared sour cream.

Print the recipe here:

Peach Tarte with Lavender
Recipe Type: Dessert
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 8
The peach tarte with lavender is a light tarte that combines the wonderful tastes of summer with its ripe, sweet peaches and the elegant scent of lavender.
Ingredients
  • 125 g (1 cup) plain flour, plus extra for dusting
  • 50 g (1/4 cup) sugar
  • 80 g (1/3 cup) cold, unsalted butter
  • a pinch of salt
  • 1 egg
  • [br]
  • 250 g (1 cup) crème fraîche
  • 50 g (not quite ¼ cup) honey
  • 2 egg yolks
  • 1 teaspoon dried lavender blossoms (for cooking)
  • 1 teaspoon cornstarch
  • [br]
  • 5 peaches
  • 1 teaspoon peach or apricot jam
  • 2 teaspoons orange juice
  • [br]
  • some whipped cream or sugared sour cream for serving
Instructions
  1. Preheat the oven to 180° C / 160°C fan (356°F / 320°F fan).
  2. Butter a 26cm / 10-11 inch tarte tin.
  3. Combine flour, sugar, salt in a bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your fingers until the mixture resembles fine breadcrumbs. Add the egg and quickly bring the ingredients together with your hands to form a dough. Shortly knead the dough on a floured surface then leave to rest in the fridge for about half an hour. Dust the work surface again and roll the dough out to the size of the tarte tin. Place in the tin and bake for 15-20 minutes until slightly golden brown. Then reduce the heat in the oven to 150° C / 130°C fan (300°F / 270°F fan).
  4. Whisk the crème fraîche, honey, egg yolks and cornstarch together until smooth. Pestle the dried lavender blossoms in a mortar and sift over the crème fraîche mixture. Fold it into the mixture and pour everything on the pre-baked pastry.
  5. Peel the peaches and cut into halves or wedges. Arrange the peaches on the tart. Combine the jam and the orange juice and glaze the peaches using a brush.
  6. Bake the tarte for about 50 minutes.
  7. Serve cold or lukewarm with whipped cream or sugared sour cream.
3.3.3077

Enjoy the rest of the summer! 😊

All the best,
Simone

Cold Melon and Tomato Soup with Chili

August 4, 2017 By Simone

The present summer heat sometimes calls for cool dishes like this cold melon and tomato soup with chili.

German blog entry

 

 

This soup combines a lot of different tastes. Sweet, salty, slightly sour and hot are well balanced in this recipe.

 

The measurements for chili and the cold water are a bit vague this time. The reason is that some chilis are hotter than others and also that some people like their soups to be spicier than other people do. So I leave it up to you to decide how much chili you want to use for this recipe. The amount of water is also quite vague. But then, some melons and tomatoes are juicier than others and so you should decide for yourself whether you want a thick soup or not. Maybe it might be necessary to season it again in the end!

Cold Melon and Tomato Soup with Chili

Serves 4
For the soup:
½ Canteloupe melon
4 tomatoes
1 chili (amount according to taste)
1 clove of garlic
4 tablespoons olive oil
1 lime (juice)
2 tablespoons raspberry vinegar (or similar vinegar)
salt
some cold water

for the puff pastry sticks (about 30 sticks):
1 package of shop bought puff pastry (defrosted if frozen)
3 tablespoons basil pesto
some coarse sea salt

Remove the stems of the tomatoes with a sharp knife. Bring a pot of water to the boil and drop the tomatoes into the boiling water. Remove them after about 30 seconds and rinse with very cold water. The peel should come off easily now. Cut into halves and remove the seeds.

Peel the melon and cut into chunks. Peel the garlic and cut into slices. Chop the chili.

Put all the ingredients except the water into an electric blender and pulse until creamy. If the soup is very thick, add some cold water. Season according to your taste, fill into 4 glasses and chill in the fridge for at least 2 hours.

For the puff pastry sticks, slightly roll the pastry on a floured surface, using a rolling pin. Spread the pesto on the pastry, season with salt and cut into ½ x 6 inch sticks. Put some baking paper on a baking sheet and put the sticks onto it. Bake at 160°C fan / 180° standard oven (320°F fan, 356°F standard oven) for about 30-35 minutes.

Serve the cold soup with the puff pastry sticks.

Note: If you use one shop bought puff pastry you will get about 30 sticks, which you do not really need to serve with the soup. But the sticks can also be served as a snack or with a glass of wine.

Note: Serve the soup with nachos instead of puff pastry sticks.

 

 

Here is the recipe for printing:

Cold Melon and Tomato Soup with Chili
Recipe Type: Soup
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 15 mins
Total time: 15 mins
Serves: 4
The cold melon and tomato soup with chili is ideal for hot summer days. It combines a lot of different tastes like sweet, salty, slightly sour and hot, all very well balanced.
Ingredients
  • Serves 4
  • [b]For the soup:[/b]
  • ½ Canteloupe melon
  • 4 tomatoes
  • 1 chili (amount according to taste)
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • 1 lime (juice)
  • 2 tablespoons raspberry vinegar (or similar vinegar)
  • salt
  • some cold water
  • [br]
  • [b]for the puff pastry sticks (about 30 sticks):[/b]
  • 1 package of shop bought puff pastry (defrosted if frozen)
  • 3 tablespoons basil pesto
  • some coarse sea salt
Instructions
  1. Remove the stems of the tomatoes with a sharp knife. Bring a pot of water to the boil and drop the tomatoes into the boiling water. Remove them after about 30 seconds and rinse with very cold water. The peel should come off easily now. Cut into halves and remove the seeds.
  2. Peel the melon and cut into chunks. Peel the garlic and cut into slices. Chop the chili.
  3. Put all the ingredients except the water into an electric blender and pulse until creamy. If the soup is very thick, add some cold water. Season according to your taste, fill into 4 glasses and chill in the fridge for at least 2 hours.
  4. For the puff pastry sticks, slightly roll the pastry on a floured surface, using a rolling pin. Spread the pesto on the pastry, season with salt and cut into ½ x 6 inch sticks. Put some baking paper on a baking sheet and put the sticks onto it. Bake at 160°C fan / 180° standard oven (320°F fan, 356°F standard oven) for about 30-35 minutes.
  5. Serve the cold soup with the puff pastry sticks.
Notes
1. If you use one shop bought puff pastry you will get about 30 sticks, which you do not really need to serve with the soup. But the sticks can also be served as a snack or with a glass of wine.[br]2. Serve the soup with nachos instead of puff pastry sticks.
3.3.3077

Enjoy!
All the best, Simone

Curd Cheese and Semolina Pudding with Apricot Preserve

July 17, 2017 By Simone

The curd cheese and semolina pudding with apricot preserve is an old recipe of my grandmother’s. She always served it as a main dish, accompanied by some kinds of fruit preserves or compotes.

German blog entry

photo of apricots

 

photo of apricots

 

photo of apricots

 

photo of apricots

In my childhood, it was my granny who cooked for our family every day. Her menu was diverse and delicious, yet traditionally Austrian. One of these traditions was linked to the Catholic belief and concerned the meatless Fridays. I don’t believe that my granny ever cooked meat on a Friday, not even once. Sometimes she served us fish but mostly we had a vegetable soup followed by a sweet main dish. There were so many different dishes included in her repertoire, e.g. all kinds of strudels (apple, curd cheese, cherry, apricot), ‘Kaiserschmarren’ (i.e. like a big, fluffy pancake, torn into chunks), Austrian style pancakes, fruit dumplings, ‘Buchteln’ (i.e. oven-baked yeast dumplings, filled with jam) or this very curd cheese and semolina pudding with apricot preserve. As a matter of fact, I absolutely adored these Fridays as all these meals were simply divine. And the vegetable soup, which was served as a starter, contained a varied selection of our delicious garden vegetables, like peas, carrots, beans, kohlrabi, broccoli and many more.

photo of curd cheese pudding with apricot preserve

 

photo of curd cheese pudding with apricot preserve

 

photo of curd cheese pudding with apricot preserve

 

photo of curd cheese pudding with apricot preserve

My Granny grew up in an orphanage in another part of Austria and she came here as a young girl, when she took the position of a nanny with a wealthy family. She had to look after an ailing little boy who unfortunately died at a very young age. During that time she also met my grandpa and so she eventually stayed in our little village.

photo of my granny

My grandmother in her early twenties

 

photo of my granny and her child in care

My grandmother with her foster child

I do not know exactly when the recipe for the curd cheese and semolina pudding dates back to. I also do not recall whether she had it written down somewhere. Maybe it only existed in her head because the recipe that I have was written by myself some thirty years ago. Back then, she probably dictated it to me.

photo of curd cheese pudding with apricot preserve

 

photo of curd cheese pudding with apricot preserve

This pudding is one of my favourites as it is not so sweet and yet incredibly moist. Sometimes I modify the recipe by adding some fresh fruit to the pudding itself or I serve it with a delicious compote.

photo of curd cheese pudding with apricot preserve

Curd Cheese and Semolina Pudding with Apricot Preserve

Serves 6-8

For the curd cheese and semolina pudding:
500 ml (2 cups and 1/8 cup) milk
100 g (1/2 cup + 1 tablespoon) semolina
a pinch of salt
100 g (1/3 – ½ cup) butter
100 g (1/2 cup) sugar
1 tablespoon vanilla sugar or 1 pinch of grated vanilla
3 eggs
250 g (1 cup) curd cheese or cream cheese

For the apricot preserve:
1 kg (2 ¼ lb) apricots
250 ml (1 cup) passion fruit juice (or 200 ml juice and 50 ml sweet wine, e.g. some icewine)
200 g (1 cup) sugar
1 pinch of ground cinnamon
1 pinch of ground cloves

Preheat the oven to 180°C (356°F) fan.

Bring the milk to the boil and stir the semolina into the boiling milk. Reduce to medium heat and cook until you get a thickly semolina porridge which starts to come off the sides of the saucepan. Remove from the heat and allow to cool.

Beat the butter, sugar, salt and vanilla until creamy. Add the egg yolks and continue beating for another 2-3 minutes. Add the curd cheese and the cooled semolina porridge.

Whisk the egg whites until stiff peaks form. Slowly fold the egg whites into the semolina-curd cheese mixture.

Grease an ovenproof dish with butter and coat it with flour. Fill the mixture into the dish and bake in the preheated oven for about 50-60 minutes.

For the apricot preserve wash and destone the apricots and cut them into slices or smaller pieces. Heat the passion fruit juice, the sugar and the spices in a saucepan then add the apricots and cook for about 15-20 minutes until soft, stirring frequently. Transfer to a serving bowl and allow to cool completely.

Serve the warm curd cheese pudding with the cold apricot preserve.

photo of apricots

Enjoy, my dears!
All the best, Simone

Here is the recipe for printing:

Curd Cheese and Semolina Pudding with Apricot Preserve
Recipe Type: main dish, dessert
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 35 mins
Cook time: 60 mins
Total time: 1 hour 35 mins
Serves: 6-8
The curd cheese pudding with apricot preserve can be served both as a main dish and as a dessert. It is an old but simple and delicious recipe from Austria.
Ingredients
  • [b]For the curd cheese and semolina pudding:[/b]
  • 500 ml (2 cups and 1/8 cup) milk
  • 100 g (1/2 cup + 1 tablespoon) semolina
  • a pinch of salt
  • 100 g (1/3 – ½ cup) butter
  • 100 g (1/2 cup) sugar
  • 1 tablespoon vanilla sugar or 1 pinch of grated vanilla
  • 3 eggs
  • 250 g (1 cup) curd cheese or cream cheese
  • [br]
  • [b]For the apricot preserve:[/b]
  • 1 kg (2 ¼ lb) apricots
  • 250 ml (1 cup) passion fruit juice (or 200 ml juice and 50 ml sweet wine, e.g. some icewine)
  • 200 g (1 cup) sugar
  • 1 pinch of ground cinnamon
  • 1 pinch of ground cloves
Instructions
  1. Preheat the oven to 180°C (356°F) fan.
  2. Bring the milk to the boil and stir the semolina into the boiling milk. Reduce to medium heat and cook until you get a thickly semolina porridge which starts to come off the sides of the saucepan. Remove from the heat and allow to cool.
  3. Beat the butter, sugar, salt and vanilla until creamy. Add the egg yolks and continue beating for another 2-3 minutes. Add the curd cheese and the cooled semolina porridge.
  4. Whisk the egg whites until stiff peaks form. Slowly fold the egg whites into the semolina-curd cheese mixture.
  5. Grease an ovenproof dish with butter and coat it with flour. Fill the mixture into the dish and bake in the preheated oven for about 50-60 minutes.
  6. For the apricot preserve wash and destone the apricots and cut them into slices or smaller pieces. Heat the passion fruit juice, the sugar and the spices in a saucepan then add the apricots and cook for about 15-20 minutes until soft, stirring frequently. Transfer to a serving bowl and allow to cool completely.
  7. Serve the warm curd cheese pudding with the cold apricot preserve.
3.3.3077

 

Chicken with Wild Garlic and Lemon

April 20, 2017 By Simone

This chicken with wild garlic and lemon is my first true spring recipe on my blog.

photo of chicken with wild garlic and lemon

German blog entry

My home is the place I love most of all. I particularly get this feeling when I come home from a holiday. Today is such a day. I’ve just returned from a one-week holiday in Italy. I had a wonderful time, lots of fun and did so many exciting things.

But yet, as soon as I opened the door of my house, smelled the familiar scent and my cat welcomed me with a scolding meow, I knew that this is the place I feel most comfortable in. All of a sudden, it is such a pleasure to feel the water of my own shower hailing down on my skin, to envelop myself in my own bed sheets and to drink my own tap water. And when I finally walk into my beloved garden my happiness seems to be complete. Home sweet home.

photo of Persian buttercups

 

photo of Persian buttercups

 

photo of Persian buttercups

Don’t get me wrong, I utterly enjoyed being away, eating all this delicious Italian food and yet, I am looking forward to cooking my own meals again.

photo of chicken with wild garlic and lemon

 

photo of wild garlic

 

photo of wild garlic

The first dish I wanted to cook for you is a chicken with wild garlic and lemon. I love herbs so much and I equally adore chicken. So here we are, a simple spring recipe for you and for me.

I got the wild garlic and the buttercups in the photos from our local nursery and green grocer. They have a huge vegetable garden where they grow all kinds of vegetables and herbs all year round and this wild garlic was found in one corner of their vast garden. Delicious!

…

Read More »

Linguine with Steak and Arugula

March 27, 2017 By Simone

Linguine with steak and arugula is my new, speedy pasta dish that can be served in almost no time at all.

photo of Linguine with steak and arugula

German blog entry

In fact, I am a person who likes to spend hours on end in the kitchen, trying new recipes and techniques, even if they sounded incredibly complicated in the first place, enjoying every single minute in the kitchen and being completely done after the hard word, but overwhelmingly happy about the outcome (if it DID turn out as I had expected!). These are hours of my own, when I hardly get interrupted and when I fully devote myself to my great passion.

photo of Linguine with steak and arugula

These days are so rare. You had already guessed, hadn’t you! Most of the time I find everyone feeling so hungry when I haven’t even started cooking yet. If they offer to help me in the kitchen then I know that their hunger in more or less uncontrollable! That’s more like everyday life in the Blueberry Basket household. In such cases it’s always a good idea to have a quick recipe at hand that also doesn’t require a lot of ingredients.

photo of arugula and parmesan cheese

 

photo of parmesan cheese

Today’s linguine with steak and arugula is such a speedy recipe, suitable for daily use. And moreover, it also has a certain luxurious air about it so that it can also be served when you are entertaining guests. The delicate beef is something special albeit remaining in the background. The vegetables, the dash of white wine and the parmesan cheese round everything off. When I serve this dish then my various hungry mouths become fully satisfied and content.

photo of Linguine with steak and arugula

Linguine with Steak and Arugula

Serves 4
600 g (about 1 1/3 lb) beef filet
1 onion (medium sized)
5 cloves of garlic
1 zucchini
2 carrots (medium sized)
100 ml (not quite ½ cup) white wine or Noilly Prat or something similar
100ml (not quite ½ cup) beef stock
100 g (about 4 oz) arugula
1 teaspoon rosemary, chopped
400-500 g (about 1 lb) Linguine (pasta)
salt, pepper
some olive oil
4 tablespoons grated parmesan cheese

Cut the meat into thin strips and season them with salt and pepper. Chop the onion and the garlic. Cube the zucchini and coarsely grate the peeled carrots.

Cook the linguine (pasta) according to the instructions on the package.

Heat the olive oil in a large pan and sear the strips of meat, in about 2 or 3 batches, adding more olive oil if required. (Do not sear all the meat at the same time as it will start to stew instead!) Remove from the pan. Fry the onions and the garlic in the same pan with some more olive oil. Deglaze by adding the white wine (Noilly Prat) and allow the alcohol to evaporate. Add the zucchini cubes, the grated carrots and the beef stock and cook over medium heat until most of the fluid has evaporated. Add the arugula, the rosemary leaves and the drained pasta and combine well. Season with more salt and pepper, if necessary.

Serve with grated parmesan cheese.

photo of rosemary

Here is the recipe for printing:

Linguine with Steak and Arugula
Recipe Type: Main Dishes
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Linguine with steak and arugula, a quick and healthy pasta dish that is prepared in next to no time and is full of vitamins.
Ingredients
  • 600 g (about 1 1/3 lb) beef filet
  • 1 onion (medium sized)
  • 5 cloves of garlic
  • 1 zucchini
  • 2 carrots (medium sized)
  • 100 ml (not quite ½ cup) white wine or Noilly Prat or something similar
  • 100ml (not quite ½ cup) beef stock
  • 100 g (about 4 oz) arugula
  • 1 teaspoon rosemary, chopped
  • 400-500 g (about 1 lb) Linguine (pasta)
  • salt, pepper
  • some olive oil
  • 4 tablespoons grated parmesan cheese
Instructions
  1. Cut the meat into thin strips and season them with salt and pepper. Chop the onion and the garlic. Cube the zucchini and coarsely grate the peeled carrots.
  2. Cook the linguine (pasta) according to the instructions on the package.
  3. Heat the olive oil in a large pan and sear the strips of meat, in about 2 or 3 batches, adding more olive oil if required. (Do not sear all the meat at the same time as it will start to stew instead!) Remove from the pan. Fry the onions and the garlic in the same pan with some more olive oil. Deglaze by adding the white wine (Noilly Prat) and allow the alcohol to evaporate. Add the zucchini cubes, the grated carrots and the beef stock and cook over medium heat until most of the fluid has evaporated. Add the arugula, the rosemary leaves and the drained pasta and combine well. Season with more salt and pepper, if necessary.
  4. Serve with grated parmesan cheese.
3.3.3077

Enjoy! And all the best,

Simone

Rice Pudding with Blueberries

March 4, 2017 By Simone

photo of rice pudding

Rice pudding with blueberries. Quite ordinary. So simple. Nothing new. … Correct, … but … it always goes down well with everyone, there’s hardly anyone who doesn’t love it, and yes, it is so simple. Some of you might argue that making rice pudding involves stirring the rice and milk for almost half an hour….

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Beetroot Carpaccio and Horseradish Crème Brûlée

February 16, 2017 By Simone

photo beetroot carpaccio

Beetroot Carpaccio and Horseradish Crème Brûlée is the perfect starter in winter time. Beetroots are easily available now, even pre-cooked and peeled. This makes cooking much easier as it spares you the trouble and time of cooking and peeling the red vegetables, and it saves you from scrubbing your hands afterwards if you forgot to…

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Chestnut Terrine

December 12, 2016 By Simone

chestnut terrine

  So much has happened during those last few weeks. I certainly wasn’t idle, even if my last blog post was published several weeks ago. One of the highlights was the practical training I received with Adi Bittermann at his “Vinarium” in Göttlesbrunn, Austria (Europe). Adi Bittermann is one of the top chefs of Austria…

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Pasta with Sage and Pork Filet

November 6, 2016 By Simone

photo pasta with sage and pork filet

  Pasta with sage and pork filet, a delicious weeknight meal as well as a meal for special occasions. In my herb garden sage is definitely growing incredibly well, one could almost say that it is growing rampant, even though it’s already November and the days and nights are getting colder and colder. Therefore, I…

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Italian Almond Cake

October 14, 2016 By Simone

photo Italian Almond Cake

For my latest recipe I took a peek at our neighbor’s cuisine and adapted the Italian Almond Cake for my purposes and my taste. The result is a fluffy cake with tender orange flavor. Most of you know me as a foodie who loves to prepare and eat delicious food. Well, taking photos is admittedly…

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Plum and Pear Chutney

October 2, 2016 By Simone

photo plum and pear chutney

It seems that fall has finally arrived in Austria today. Last week, while it was still sunny and warm, I made a few jars of plum and pear chutney. We had a really beautiful and sunny September this year and my dad’s plum tree bore the most delicious, purple plums. He picked a huge basket…

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Braised Catfish on Green Beans

September 22, 2016 By Simone

photo of catfish with beans and peaches

Guest-Blogging at The Cooks In The Kitchen   I have had the great honor of being invited to write a guest blog post and a recipe for Naomi Gingerich’s wonderful website “The Cooks In The Kitchen”. Her subtitle is There’s a story behind every recipe and when you delve into her blog you’ll see that what she says…

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Blueberry Tiramisu with Limes

August 22, 2016 By Simone

blueberry tiramisu with limes

Summer time for me is the time when I can sit with my friends for hours on end, mostly out in the garden, having a barbeque or a glass of good wine and when the chatting and talking never stops. Now we find the leisure and can enjoy the mild summer evenings, even though we’ve…

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Grilled Watermelon with Salmon Skewers and Lemon Yoghurt

August 13, 2016 By Simone

Grilled watermelon with salmon skewers

Five ingredients for a seemingly exotic summer dish, grilled watermelon with salmon skewers and lemon yoghurt. Exotic … maybe, complicated … certainly not, quick … absolutely, summery … definitely. I got the idea for this dish when I saw my blogger friend’s call to celebrate her 5th blog birthday with her. Petra of Obers trifft Sahne…

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Grilled Vegetables with Feta

July 27, 2016 By Simone

photo grilled vegetables with feta

  Summer time is BBQ time, at least at My Blueberry Basket’s. That’s when all different kinds of meats, vegetables and sweet things are put onto the cooking grates, among them the grilled vegetables with feta.   Mister Blueberry Basket is the real pit master, just to be exact. I am the one who does…

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About

Welcome to my blog. My name is Simone Weinwurm and I am the person behind it. Cooking, photography and music, these are my great passions. In my blog you will find comfort food, healthy recipes, inspiring music and much more. Read More…

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Early morning sunshine in February, invigorating s Early morning sunshine in February, invigorating signs of spring and a cup of tea ... a joy to behold

#tv_living #ig_countryside #aquietstyle #rsa_rural #theartofslowliving #rural_love #tv_lifestyle #chasinglight #acertainslantoflight #igw_light #everything_imaginable #vzcomade #myblueberrybasket
Wouldn‘t it be lovely to live in such a pretty h Wouldn‘t it be lovely to live in such a pretty house! 
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Stairs always take you somewhere, either up or dow Stairs always take you somewhere, either up or down. I‘d rather go up. What about you? 
#staircases #theartofslowliving #darlingescapes #brilliantmoments #tv_living #bw_addiction #myblueberrybasket #letsgosomewhere
Quail eggs. I got these tiny little beauties a few Quail eggs. I got these tiny little beauties a few days ago. They appear so fragile and yet so strong. But most of all, they are simply delicious. 
#tv_living #stilllifegallery #still_life_gallery #igworldclub_food #chasinglight #justgoshoot #acertainslantoflight #makemoments #toldwithexposure #acolorstory #foodstyling #beautifulcuisines #foodphotography #tv_stilllife #tv_lifestyle #tv_living #click_vision #mybluberrybasket #infinity_magazine_vsco #infinity_magazine #bonappetitmag #f52grams #tv_foodlovers  #darktablemood #rsa_vsco #click_dynamic #darktablemood #darkfeed #theartofslowliving
Nature always has the power to give me pleasure an Nature always has the power to give me pleasure and joy! In this collection you‘ll find some beauties of my garden, photographed  late in the afternoon, catching the last rays of sun. 
#infinity_macro_details #naturephotography #life_details #acertainslantoflight #igw_details #toldwithexposure #nature_photo #myblueberrybasket #ig_bliss_macro #fiftyshades_of_nature_ #macro_mood #tv_flowers
Apple Galette with Gingerbread, just like my grann Apple Galette with Gingerbread, just like my granny used to make it. 
On the blog now! Link in profile.
„Music, once admitted to the soul, becomes a sor „Music, once admitted to the soul, becomes a sort of spirit, and never dies.“ (Edward Bulwer-Lytton)) I am always amazed by the boundless power of music. It was only yesterday that I listened to a wonderful concert in which musicians of different genres played together so wonderfully, touching my soul and giving me endless peace. 
What effect does music have on you? 
#tv_living #chasinglight #acertainslantoflight #cellolove #infinity_macro_details #jj_still_life #igw_details #musicismylife #cellopassion #thehub_details #transfer_visions #makemoments #infinity_magazine_vsco #cellolove
I just found this photo of a fig and walnut cake w I just found this photo of a fig and walnut cake which I made when my dear friend Krista of @living_on_cookies came to visit me some time ago. Having long chats with lovely friends and enjoying their company is so comforting. Don‘t you agree? Thank you, Krista, for being such a dear friend! 💕
Summer Time - almost gone now Summer Time - almost gone now
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