Lotus Onions

Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.

WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!

We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.

Note: baking time may be different according to size of the onions. For big onions you should increase the baking time  or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).

These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!

Lotus Onions

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need:

  • 2- 4 onions, red, yellow or white, if possible a sweet kind
  • 4 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • Fine salt
  • 2-4 teaspoons Sesame seeds


  1. Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
  2. Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
  3. In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
  4. Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
  5. Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
  6. Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
  7. In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
  8. Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
  9. Sprinkle the centre of the onion with the roasted sesame seed.

Author: https://artandkitchen.wordpress.com



Mushrooms with Mustard and Nuts

A yummy warm appetizer, a few tasty bites with a lot of flavor.

These stuffed champignons can be prepared in advance, but it want to use them immediately remember to preheat the oven first.

Do not trash the stems, but use them for another recipe as for example my “Cheesy Vegetable Stew”.

Mushrooms with Mustard and Nuts

  • Servings: 3-6
  • Difficulty: easy
  • Print

You need:

  • 250 g champignons mushrooms, big or medium sized
  • 2 tablespoon Dijon mustard, if possible with whole grains
  • 1/2 teaspoon nutmeg
  • 2 tablespoons cream cheese
  • 1 cup croutons
  • Salt and black pepper to taste
  • ½ cup thinly sliced parmesan cheese
  • Walnuts, enough to top each mushroom


  1. Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
  2. Place the cups on an ovenproof mold (opening up).
  3. Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
  4. In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
  5. Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
  6. Top with the parmesan cheese.
  7. About 10 minutes before baking preheat the oven to 200°C/400°F.
  8. Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
  9. Optional: garnish with fresh herbs to serve.

Autor: https://artandkitchen.wordpress.com/


Spiced Orange Ginger Ale Syrup


Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!

You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.

Spiced Orange Ginger Ale Syrup

  • Servings: about 20
  • Difficulty: easy
  • Print

You need:

For the syrup

  • 3 oranges, juice (quantity to adjust to 1 1/2 cups)
  • 1 orange, orange peel part only
  • 1/4 cup of roughly chopped ginger, don’t need to peel it
  • 5 cardamom pods
  • 1 star anise, optional (skip if you don’t like it)
  • 1/2 cup water
  • 1 3/4 cups or sugar

To serve:

  • Water (plain or sparkling water)
  • Orange slice (optional)


  1. Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
  2. Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
  3. Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
  4. Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
  5. Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.


Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.


Autor: https://artandkitchen.wordpress.com/


Scored Bread in Dutch Oven

Making bread is always inspiring and for me it is one most beautiful way to feel happy. Looking at this wonder is magic.

Today I would like to show you my first attempt with scoring bread. It was such a pleasure that I can’t wait to make my next loaf.

For the next bread I wish a more open structure and bigger holes (perhaps I will let it sit longer in the fridge) , but in any case the bread excellent and we loved it a lot!

Scored Bread in Dutch Oven

  • Servings: 1 loaf
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

You need: 

  • 230 g water
  • 100 g starter (100 % hydration)
  • 5 g honey
  • 400 g bread flour
  • 12 g salt


  1. Work water, starter and honey with the kneading machine until well combined-
  2. Add about 100 g flours and work until combined, and then add the other after about 100 g in the same way and other 100 g again. Let sit for about 15 minutes. Now add the last 100 g with the salt and work until smooth. To see if the dough has been kneaded enough look for the ‘window pane’ effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet.
  3. Let sit in a bowl (covered with a dump towel) at room temperature for about 1 hour and then place it in the fridge overnight. If you do not have the time place it in a not to warm place (about 12-18°C) for at least 6 hours.
  4. Remove the dough form the bowl and stretch and fold it for about 5 minutes. Let rise at room temperature for about 2 hours.
  5. Remove the dough from the bowl and shape to ball (aka “boule”) taking care to give strength. In this video you will see how it works: https://www.youtube.com/watch?v=pmTPL2J8OZk
  6. Place a towel in a bowl, dust with flour, place the dough seam-side up into it, and cower with the borders of the towel. Spray only little water on the upper layer of the towel.
  7. Let rise in a warm place, if necessary in the oven (switched off and light on) for about two hours until the dough almost doubled his size.
  8. In the meantime place the Dutch oven with the lid (let the Dutch oven open in order to warm it inside as well) into the oven at 250°C for at least 30 minutes.
  9. When the dough is ready place invert the dough on a floured baking sheet, remove carefully the towel. Dust with little more flour to make an equal surface.
  10. Score the bread using a sharp knife or better a blade. Where you wish a wide-open line, you need to score deeper. Read this suggestions and let your creativity play: https://blog.kingarthurflour.com/2017/10/20/bread-scoring-techniques/
  11. Now take out the Dutch oven form the oven, carefully transfer the bread with the baking sheet, cover and immediately bake for 30 minutes at 230°C for 30 minutes. Remove the lid and bake for other 15-20 minutes until the desired color of the crust is reached.
  12. Remove from the oven, place on a grid (without the foil) to cool down completely before cutting.
  13. Enjoy!

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Hot Golden Spiced Frappuccino

Hot Golden Spiced Frappuccino

Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.

You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!

In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.

Take a break and enjoy this coffee!

[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]

You need:

  • 1/3 cup milk (I used soy milk)
  • 1 teaspoon golden chai powder mix, see my post
  • 1-2 teaspoons sugar
  • 1/4 cup hot coffee or 1 espresso
  • Chocolate syrup (I made it myself and I added some cardamom) or cinnamon powder


  1. Heat the milk in a jar the microwave. Watch closely until you see the first tiny bubbles form on the edge in about a minute and turn it off.
  2. Remove from the oven, close the jar and shake until foam forms (if you have a milk frothier it’s even easier). Transfer the foam to the cup using a spoon. If you want more foam, shake it again.
  3. Add the spice mix and the sugar into the milk in the jar and stir well until sugar is dissolved.
  4. Pour the spiced milk on the side of a big cup watching not to disturb the milk foam. For this step the easiest way i
    s to pour the coffee over the back of a spoon to the wall of the cup
  5. Pour the coffee very slowly in the same way into the cup.
  6. Drizzle some chocolate syrup or cinnamon and serve immediately. Enjoy!

Autor: https://artandkitchen.wordpress.com/


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Frollini all’Arancia – Orange Cookies

After the cookies I’ve prepared last week, I’ve decided to prepare some more simple cookies these came out so good and cute, that I could not wait until they were home and I had so send them a photo of them.

The preparation was very easy, I simple made the dough with the food processor and this saved me a lot of time.

For the shape I tried different methods and finally I found that the citrus press would make e the best job and it was so quick! Don’t forget to dust the dough balls, so they won’t stick to the citrus press!

Frollini all’Arancia – Orange Cookies

  • Difficulty: easy
  • Print

You neeed:


  • 3 eggs
  • 200 g powdered sugar
  • 160 ml sunflower oil
  • 1 orange, only zest grated
  • 175 g cornstarch
  • 400 g flour
  • 1/4 teaspoon baking powder

Dusting mixture

  • 1 tablespoon cornstarch
  • 1 tablespoon powdered sugar


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (or orange juice), quantity to adjust
  • Marmalade or jam (optional)


  1. Combine all the ingredients for the dough together and work them with the food processor (or the hakes) until smooth.
  2. In a small bowl combine the two ingredients for dusting.
  3. Preheat the oven to 180°C.
  4. Take a happened teaspoon of dough, roll into a small ball. Dip the ball in the dusting mixture, tap to remove excess roll again. Place on the cookies sheet.
  5. Repeat until you finish the dough and if necessary prepare little more dusting mixture
  6. Make a small hall pressing the point of you citrus squeezer over each ball. You can fill the hole with little marmalade of jam if desired.
  7. Bake for about 12-14 minutes at 180°C until the borders turn lightly brown. I’m using a fan forced oven, probably with a traditional oven you will need more time.
  8. While the cookies are in the oven combine powdered sugar and the citrus juice. As only so much liquid until it becomes thick but not completely liquid. Transfer this mixture into a small plastic bag
  9. Cut a small corner of the plastic bag and paint the cookies to taste.
  10. Let the glaze dry completely before placing the cooking into cookies-boxes.


Biscotti rustici al limone – Italian rustic cookies with lemon

These quick and simply flavorful cookies are the perfect snack for you while you are studying or in the office as energy source when needed. If for breakfast, on the way to work or for a short break (school or work) they are always very welcome.

Biscotti rustici al limone – Italian rustic cookies with lemon

  • Difficulty: easy
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You need 

  • 1000 g flour (you may also use whole-wheat flour)
  • 2 teaspoons vanilla powder
  • 400 g sugar
  • 2 teaspoons baking powder
  • 3 eggs
  • 250 g margarine, butter or oil
  • 1 lemon, grated zest only
  • 120 ml Marsala wine (or other sweet dessert wine), quantity to be adjusted

Variation instead of lemon zest: orange zest, bitter almond flavor or with cacao or with cinnamon or with the addition of almonds/nuts.


  1. Sieve and combine all the dry ingredients
  2. Add all the other ingredients and work until well combined (we used the knead machine). During this step add the wine in portion until the dough comes together but it don’t stick to your hands.
  3. Make portions and roll logs of about 2-3 of diameter, make slices about 2-3 cm thick. Usually they are shaped to round balls, but we simply kept the slices as they came out.
  4. Transfer to trays with parchment foil.
  5. Bake in a preheated oven at 180°C for about 10-13 minutes until borders turn light brown.
  6. Let cool down and dry on a grid.
  7. Store in a fresh place in air tight containers.