Category Archives: all seasons

Home-Made Vinaigrettes – Ready to Go

What I  learned from my old friends Klaus and Dorle who were both busy teachers and were rising a family with four young children at the time is that it is efficient and saves time to prepare in advance. They used to always have a bottle of home made Balsamic vinaigrette dressing ready to go in their kitchen. I adopted this habit and added a bottle of my own raspberry vinaigrette.

If you want to do the same or if you want to prepare a nice present from your kitchen for a friend just  prepare the dressing, then download and print one of the labels and glue it onto an empty vinegar bottle.

Both vinaigrettes go well with a toss of leaf lettuce with fruit, nuts and cheese.


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Filed under all seasons, basic, easy, inexpensive, vinaigrette

Pasta Casserole with Zucchini Squash and Carrots

In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!

If you do not like zucchini squash  replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.


  • 300g Penne Rigate
  • 2 big carrots, cut into cubes
  • 2 zucchini squash, cut into 0.5″ slices
  • 2 cups grated cheese
  • 1 cup whipped cream
  • 2 eggs
  • salt, pepper, nutmeg
  • parsley, minced.


Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain.  Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.

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Filed under all seasons, casserole, easy, vegetarian

Rye Bread

This is a very easy and healthy bread that I bake once a week. It is a mix of half rye, half wheat flour made with yeast. I play around with different kinds of flours or replace part of the flour with oats. Instead of sugar honey or molasses works well. I also replaced the sunflower seeds by walnuts or added a variety of seeds, like sesame, sunflower and poppy seeds.


  • 500g rye flour
  • 250g whole wheat flour
  • 250g white flour
  • 100g sunflower seeds
  • 4 tsp. quick rise yeast
  • 2 tsp. salt
  • 2 tsp. sugar
  • 800ml warm water.


Mix all dry ingredients, add water and knead until soft. Let the dough rise for about an hour. Form a loaf and put it into a greased loaf pan. Cut a slash in the middle and bake at 425°F for 40 minutes.

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Filed under all seasons, baking, bread, easy