leftovers // mini ramen burger

leftovers mini ramen burger.JPG

Most of the time I have leftovers they’ll find their way all together in one big pan, casserole or salad. Then I came across the ramen burger trend and thought it would be a cool idea for leftovers. Since the amount of food was kind of limited, I decided to go for a mini version of a ramen burger. I remembered my serving rings and used the one with seven centimeter in diameter to fry the ramen-egg-mix.


You will need:



various leftovers (I had tomatoes, mushrooms, salad, schnitzel, cucumber, cheese, and cocktail sauce.)

salt, pepper, fresh herbs for seasoning and decoration

And here is how to make it:

Cut the ramen in medium parts and mix them with the eggs.

Heat a pan, add some olive oil and your serving ring. Give the ramen-egg-mix into the serving ring and let it fry until it’s light brown and has a firm consistency. Then get it out of the pan and let it sit on a kitchen towel for a couple of minutes to get rid of the olive oil.

Meanwhile wash and cut your veggies and other leftovers. I had mine raw and cold, but you can also fry them. Now use these leftovers among with a sauce of your choice to create your leftover mini ramen burger.

Season the veggies with some salt and pepper and add some herbs if you like and…enjoy! :-)


upgrading a recipe // my way to the perfect potatoes with quark

potatoe and quark deluxe.JPG

Potatoes with quark is a dish I love since my early childhood days. I still cook the basic recipe but also tried a little new every now and then over the past years. And then it happened: Recently I stick to my latest upgrade because it is just perfect. So here are my different stages of preparing potato with quark:

#0 – Basic recipe: Boiled potatoes with quark

Wash the potatoes, boil them with caraway and salt. Serve them with their peel on so everybody can peel them or not. Put the quark into a boil, add some milk until the quark is slightly creamy. Add a white onion and salt. To round it up, put a table-spoon of cold butter on your hot and non/peeled potatoes. That’s it. Very basic. Some eat it with liver sausage but I don’t.

#1 – First twist: Fancy quark

Over the years I learned that you can upgrade the quark and make it a really good dip! So first I went from white onions to shallots. Big step, I know. Then Ro recommended adding some fresh herbs. So whatever we have in the fridge goes into the quark. So far we had chives (in exchange with the shallots), parsley, and cress. Ro also recommended adding some shredded cucumber, which was a huge improvement (almost like tzatziki, but we don’t add oil or garlic). Then I saw people using yogurt instead of milk, so I started doing this. Delicious! It made the quark more creamy and gave it a nice sourness. I also pimped it even more and added some tiny pieces of radish or bell pepper. So I guess, the quark almost became a complete dish itself.

#2 – Second change: Baked potatoes

This is nothing new, I know, and you can get baked potato slices everywhere and preparing them is super easy. Well, I use to marinade mine with olive oil, salt, paprika, garlic and fresh rosemary before they’ll get baked.

#3 – Third modification: Added veggies, tofu, sesame and fresh herbs

So now we are getting close to what you can see in the picture here. I add whatever vegetable I find in my fridge. So usually it is zucchini, carrots, bell pepper. But I also tried portobello mushrooms, radish, kohlrabi. The latter ones I never had baked before and I need to say: try it! It is such a different taste to the raw or cooked version of these foods. Very tasty! And now that winter is around the corner, I am looking forward to add some horse-radish and pumpkin. I also put tofu in the mix a couple of times. Just like with the baked potatoes I just wash all the vegetables (except for the mushrooms), cut out uneatable parts, cut them into slices and marinade them together with the tofu for about 30 minutes. Then they go into the oven for another thirty minutes. When they are ready to be served I put some sesame seeds and fresh herbs (parsley here) on top.

#4 – Fourth and final stage to perfection: honey-mustard sauce

I can’t remember how I came up with this idea but it was the best I’ve had in a very long time when it comes to cooking. After getting the baked veggies out of the oven, I sprinkle some honey-mustard sauce (mix one teaspoon each) over the baked veggies and that really made this whole dish complete. So simple, but oh sooo good! Well, enjoy! :-)

edamame // easy snack to go


Besides anything rhubarb, edamame (or soybean) with sea salt is the food I am craving this year. It’s my snack to go and I really cannot get enough of it. I have to eat it at least once a week.

I don’t know if it’s the taste or the easy method of preparation (bring water to boil > add edamame in a sieve > let it steam until it’s hot > put them in a bowl > add sea salt > ready to eat already!) or if it’s the unconventional way to eat it (I am a big fan of finger food). Perhaps it is the fact that although I don’t like beans that much I really like the taste of edamame and am totally full after eating a little bowl of it that keeps me satisfied for the rest of the day.

Well, all I knew was that edamame is rich in protein and holds a lot of omega-3 and -6 fatty acids which makes it a good veggie to keep your heart happy–as I recently learned. Two already convincing facts, right?

So, what is your healthy snack? I would like to know… :-)


refreshment // sorbet-ish mango coconut turmeric ice cream


Summer is not over yet. Although it’s pretty cold and rainy while I am writing this post, the forecast says, that there is another heat wave coming this weekend. Therefore I thought I post this sorbet-ish ice cream idea I had a couple of weeks ago.

At first I wanted to make a real ice cream. I used a good recipe and adjusted it a bit according to the ingredients I had in my fridge. In the end it turned out as something between a real sorbet and an almost ice cream or something like a milk drink or an almost shake. So that’s why I am just telling the ingredients I used instead of telling the amounts too.


You will need:


coconut water


turmeric powder

lime juice

agave syrup

And here is how to make it:

Peel the mango and cut it in little slices.

Add these slices to your blender and mix it with all the other ingredients except agave syrup and lime juice. These two ingredients are for extra taste and adding them depends on if you prefer your sorbet-ish ice cream more sour or sweet.

After mixing well and adding the agave syrup and lime juice put the mixture in a container and after that in your fridge.

And then: wait a couple (maybe four) hours and … enjoy! :-)

In the end I liked my slushy cream a lot ’cause it was really refreshing on a hot summer day. So will you try it?