Culinarty

Ingredients

• • 420 g/ 15 oz yellow pod beans
• • 2 cups organic vegetable juice (a mix of tomato, beet, cabbage, carrot , celery root, onion juice and red bell pepper pulp)
• • ½ tsp hot smoked paprika
• • 1 handful curled parsley leaves – finely chopped
• • 1 onion
• • 1 ½ Tbsp finely chopped dry vegetables (a mix of carrots, parsley leaves and roots, parsnips, red and white onions, tomatoes and celery root)
• • Salt – to taste
• • ½ green kohlrabi
• • 2 small carrots – sliced

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Like every foodie I have quite a few weaknesses and patties are in the lead of my top list. However there’s only one type of patties that make my day and these would be the crunchy-exterior-creamy-interior type. If you would ask me what’s the best savoury creamy stuff ever, I would answer “(melted) C-H-E-E-S-E!!!” without a blink. Ask me in my sleep, go back in time and ask me when I was 5 and you’ll get the exact same answer. My taste concerning cheese has never changed and never will. Why? Because cheese simply rocks and no one will convince me otherwise! I enjoy all the varieties out there but somehow prefer the taste of least processed cheese like farmers’ cheese or Feta.

Hubster however doesn’t like these varieties at all and prefers Gouda and Cheddar instead, especially when it comes to melting them into creamy heaven.
You can already guess just by looking at the title that these patties will be cooked my way. I actually made 2 versions: one for him and one for me but I’m going to share with you the version I liked the most: the yummy-melted-Feta-glued.

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One of my favourite savoury parings is farmers’ cheese and fresh dill. And when I add some Feta to it my palate feels like I’m throwing it a party. This is one of the simple things that make life more beautiful without much of an effort. And I think you would agree that’s worth having near at hand just in case you need an optimism dose.

You might remember the Layered Crêpe Cheesecake that I made a while ago. Ever since then there’s been a tiny thought in my mind that just wouldn’t go away: “what about making the savoury version of that cheesecake? After all you’re more of a savoury girl”. And my favourite savoury paring would make the perfect filling for it. Read all »

Here’s the recipe of this vivid frugal dinner although I can’t really call it a recipe since it lacks precise quatities but that’s because I always change them based on mood. Believe me when I tell you that you cannot go wrong with this one, there’s no way you could mess this up if you manage not to burn the cabbage

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