Summer Bucket List – Enjoying Summer 2020

enjoying summer 2020 staying home craftaliciousme seeking creative life

Remember that I believe summer starts with June 1st? With that logic we are already a few days into the season. Nevertheless I decided to make yet another list. A list to help enjoy summer 2020 to the fullest. Because let’s face it: there won’t be any long distance vacation coming up anytime soon. We are definitely not planning on traveling anywhere this year. So sad but even more important to seek out some fun in the home town:

  1. ✔ Bake a sugar free cake.
    Apparently this didn’t happen in spring so let’s do it now.
  2. ✔ See the water front.
    Spend as many moments as possible with some water close by.
  3. Finish #the100dayproject
    I have taken a break as life and the worlds happenings have clearly overwhelmed me lately. I am hoping to picking up the habit again and crossing off a few more of my projects on the list.
  4. Read one book with more that 700 pages.
    There is a challenge (#dickebüchercamp) I might join. I have a couple contenders.
  5. Take a boat trip.
    Since there won’t be a vacay I am thinking about renting a boat (maybe with friends) and spent a day on the river.
  6. Enjoy my dads garden party.
    If the pandemic allows my dad is throwing a big party celebrating his lifes pivot point of living longer in a united Germany than in the former GDR.
  7. ✔ Meeting some friends again.
    I have been putting off meeting friends. I miss my dear friend A. lots as we haven’t seen each other since February. I have had a couple dinner requests but was reluctant.
  8. Have a movie night at home.
    We watch a lot of movies. Basically every time we have breakfast and dinner on weekends. However I want to have a more planned one. With a cool meal, popcorn in buckets (a birthday present) and a pre-picked movie.
  9. Enjoy my balcony daily.
    It’s the time for morning coffees outside and an outdoor office until the sun hits the screen.
  10. ✔ Make ice cream.
    I think I haven’t used my ice cream maker last year. This year I try one or two new recipes.
  11. Celebrate 15 years with Mr. ♡
    Yep, this July we have been dating for 15 years. Crazy how time flies.
  12. Going swimming.
    It’s been on my list last year. And I already had the itching to jump in a lake and take a swim. I am not the girl who needs a swim to feel a live and I don’t consider myself a good swimmer but something is calling me.
  13. Visit the Drive-in Cinema
    I want to do this for so so long but I can’t quite convince the husband to join. And the movies selection hasn’t been that great… But maybe this year.

And this is how I plan on enjoying summer 2020. Don’t always need to travel far to have some fun. What are your plans? Travel or #stayathome? Now let me know what’s on your list because I am sure my days are not completely filled yet.

Happy summer time

Tobia

P.S. if you need inspiration for your own summer list check out my archive 2019, 2018, 2017, 2016.

Chickpea Salad with Tuna

Hello hello,

today I have a quick home cooked salad for you. cooked salad you wonder. Yes! I love food that is warm. I also like salad. So I often mix the best of both: cooked veggies and some cold ingredients. For today I raided my pantry and I came up with a glass of cooked chick peas and can of tuna. This is how the Chickpea Salad with Tuna was born.

chickpea salad with tuna

 

Are you ready. Here is what you need:

🖤 chopped shallot
🖤 chopped clove
🖤 glass of pre-cooked chickpeas
🖤 handfuls of chopped tomatoes
🖤 twig of rosemary
🖤 salt, pepper, lemon juice
🖤 can of tuna
🖤 handful of lettuce/spinach/chard, etc

Let’s get cooking:

  1. Preheat olive oil in pan. Add chopped shallot and clove. Saute.
  2. Add chickpeas and let simmer for a bit.
  3. Add tomatoes and rosemary.
  4. Let simmer until everything looks good but is not all broken up.
  5. Remove from heat.
  6. Add tuna and spice to liking.
  7. Add salad greens and serve immediately.

Next time I do this dish I will probably add a bit of avocado too.

Let me know if you give this a try and how you’ve liked it.

Happy weekend y’all,

Tobia

Shrimp Risotto with Pak Choi – Risotto Love

Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.

I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.

Shrimp Risotto with Pak Choi

You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.

Shrimp Risotto with Pak Choi

You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.

Ingredients:

♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ salt
♥ chilli powder
♥ parmesan
♥ 1/2 lime

Coconut Risotto with Shrimp and Pak Choi

Directions:

1. Peel and finely dice shallot and ginger.

2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.

3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).

4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.

5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.

6. Set table and risotto is done.

 

Risotto with Shrimp and Pak Choi

Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.

Happy Sunday,

Tobia

Summer List 2016

Hello you, hello Summer,

After I did pretty good on my Spring Bucket List I feel like I need a Summer list too.

Summer List Summer Waves

Hoping for lots of fun experience this summer:

  1. Enjoy the heck out of my balcony. Did that!
  2. Have a day trip with hubby, maybe even a weekend trip. Mhm not really like I wished for but have been in Munster for one weekend.
  3. Make a big batch of rhubarb lemonade too last till fall. I really missed the opportunity as I couldn’t find any rhubarb when I was looking.
  4. Visit grandpa and enjoy the garden. Did that twice. Check out the pic on instagram.
  5. BBQ with friends. Yeah to that!
  6. Go to a drive-in cinema with hubby. Unfortunately not.
  7. Making ice cream. I am thinking almond caramel or lemon buttermilk or one of the million recipes. Made a couple batches and came up with an awesome chocolate almond variation.
  8. Eating fresh caught fish while sitting at the sea, river or lake. Nope.
  9. Riding my bike to work every day. Yes as long as I had a job…
  10. Meeting friends in a beer garden. One from far away… Yeah… 

I am liking summer. I love seasons. I couldn’t really live in an area were every day is kinda the same and a blurr. How about you? Do you have a summer list? What fun things are you planning? Let me know maybe I need to update mine a bit.

Happy Summer,

Tobia

Canned Summer or Post aus meiner Küche {PAMK}

Hey Lovelies,

its my third time I am part of the mail from my kitchen (Post aus meiner Küche) happening. This time the topic was “Sommer im Glas” meaning “Summer in a glass”.

Of course it would have been easy to brew up some fancy jam (and I do have a few recipes) but I felt like everyone would be doing that. Then the next idea crossing my mind was chutneys. Weeeelll, while I love the possible combinations I have never understood for what I would use them. So no.

Post aus meiner Küche by craftaliciousme

Then I remembered some hot days in Israel. During the 90’s I had the chance to visit that country three times. But all the wonderful sights, country and history is nothing worth if the food wasn’t lovable too.

We did a lot of picnics when being out with my family and the easiest thing was to go the open air markets or the super markets and grab some hummus, this jar of white cheese and a stack of pieta bread. We all loved loved loved the white cheese called Labané! It had a sour fresh taste to it and was something we’ve never had. We fell in love.

And our mission began – to figure out what that was and how to get/make it at home. One day on my last trips I walked down a spice market and came by a big sack of spice called Labané. So that was this secret ingredient? A blend of spices! I bought a lot. Hauled it back to Germany and my mom started experimenting. Here is the recipe for you.

Homemade Labané

♥ 1 kg yoghurt, 10% fat
♥ juice and grated skin of a lemon
♥ 2 tsp olive oil + lots to cover
♥ 2 tsp salt
♥ 2 tsp Labané spice aka zataar (alternativly mint, thyme)
I have seen this spice at the market at Maybachufer in Berlin but you might find it in oriantal delis and stores.

homemade labané with pita bread

  1. Mix the yoghurt together with the rest of the ingredients (except the oil to cover).
  2. Line a large bowl with a double layer of sterilized muslin, leaving plenty of material overlapping the sides. Pour in the yoghurt mixture.
  3. Tie the ends of the muslin together. You could hang it up over the bowl. I usually put the muslin in a sieve and have that sit in a bowl. Much easier to handle. Leave to drain, in a cool place such as a larder or an unheated room (6-8°C) for 2-3 days in winter or 2 days in summer. I usually stick it in the fridge.
  4. Shape the resulting cheese into small, 2 1/2cm balls and arrange in a wide mouthed, sterile glass jar. Cover with oil, making sure that there are no air pockets and the cheese is completely covered with oil. The cheese is ready for immediate use and will keep for up to 6 months in a dark cool place. Refrigerate after opening.

homemade labane

And as I have mentioned we also had hummus I figured why not make some homemade Hummus for missgliss my PAMK partner.

Homemade Hummus

♥ 50g chickpeas
♥ 3 tbsp Tahin (sesame paste)
♥ 1 clove of garlic
♥ 50 ml olive oil
♥ juice of half a lemon
♥ 1 bunch of parsley
♥ salt & pepper

homemade hummus with pita bread

  1. Soak the chickpeas over night.
  2. Cook chickpeas in lots of water for 2 hours.
  3. Combine all ingredients (save half the parsley) and put in a food processor.
  4. If mixture is too dense you could add a bit of water. Mix until you have a creamy mixture.

And then you need some pita bread to eat all the yumminess, right?

Homemade Pita Bread

♥ 1 cup warm water
♥ 1 packet dry yeast
♥ 1 tbsp olive oil
♥ 2 tsp salt
♥ 3 cups flour (I used 1 cup of wholemeal flour and 2 cups of all purpose flour)

homemade pita bread

  1. Put the warm water in the bowl of a stand mixer and sprinkle in the yeast. Let it sit for 5 minutes.
  2. Mix in the oil and salt, and then blend in the flour. Knead for 5 minutes until the dough is soft and elastic.
  3. Let rise in a warm spot for an hour, it will double in bulk.
  4. Put the dough out onto a floured surface. Form your pita breads. I formed a round ball, that way it is easier to roll out evenly.
  5. Roll out one of the pieces of the dough into similar sizes and put on a baking tray. Cover the breads with the kitchen towel loosely and let them rest at room temperature for 10 minutes.
  6. Preheat oven to 250°C.
  7. Bake the breads for approx. 7-9 minutes.

And of course I was lucky enough to get a little something too. Claudia aka miss glass sent me this lovely smelling breakfast kit with coffee and pineapple-mango-coconut jam.

post aus meiner küche missgliss

So here you have it. My canned summer in a glass jar. Let me know if you try one of my recipes.

Happy summer,

Tobia