I am somewhat embarrassed to post this recipe. I am still a newcomer to this dish. Don’t ask me why. It wasn’t on my radar until now. My husband is still recovering from his tongue cancer treatment, and risotto is something that slides down your throat more easily.

I found this recipe in a German calendar. The author is Elisabeth Raether. I love her recipes and her writing style. Her recipes are almost poetic. I wish I had her talent. I have a lot of Swiss chard in my garden, the only thing growing right now, which motivated me to try this recipe. I tried the recipe several times. At one point, I used a sharp blue cheese from my fridge, which resulted in a pretty bad risotto. My poor friends had to suffer through it. However, my third and fourth tries were successful. My husband requested a creamy risotto. My risotto wasn’t the creamiest, but it was loaded with Swiss chard. You can always adjust the amount of Swiss chard you want to add. If you don’t like Swiss chard, use mushrooms, asparagus, or peas instead. 

I tried to educate myself to improve my risotto-making skills, and here is what I learned about making a creamy risotto. 
Use a rice like Arborio or Carnaroli, both high-starch varieties. 
Don’t rinse the rice because rinsing removes the surface starch you need for creaminess. 
Toasting the rice briefly in fat helps control how the starch is released later.
Add the warm liquid gradually, a little at a time. Let it absorb before adding more. This slow process rubs the grains together and releases starch into the sauce.
Keep the risotto loose, not too dry. Proper risotto should flow like lava, not be stiff like rice pilaf. But make sure it doesn’t get mushy. When you finish cooking the risotto, turn off the heat and add a knob of cold butter straight from the fridge. Please let me know if you have any more secrets for a creamy risotto. 
You can adjust the amount of Swiss chard to your liking. In my opinion, my risotto was a little too green; the next time, I will use less. I always add a few raisins when I saute Swiss chard. I like that. When I cooked it a second time, I added a handful of sauteed shiitake mushrooms I had in my fridge and used less Swiss chard. I sauteed the mushrooms with the Swiss chard stems. It added a nice umami flavor. I had to omit the shallots and white wine the recipe called for because my husband’s tongue starts burning when I add any kind of acidic food. If you decide to make this recipe, add 2 shallots to the stems when you saute them and deglaze the rice-vegetable mixture with ½ cup white wine. You can substitute vegetable broth for the chicken broth. The original recipe called for 3 ounces of gorgonzola. I cut the amount way down because it was too strong a flavor in my opinion; however, a little bit adds a lot of flavor. This recipe is enough for 4 servings if you add a protein. 
​

 Ingredients:
¾  cup Arborio rice
¼ cup freshly and finely grated Parmesan cheese
1-2 TBS of gorgonzola 
3-4 cups of Swiss chard, including the stems.
4-5 cups vegetable or chicken broth
2-3 TBS of butter
2 +TBS  olive oil. 
A few raisins (optional) 
Salt and pepper
Directions:
Wash the Swiss chard thoroughly, remove the stems, and tear the leaves into small pieces. Dry the stems, then slice them into very small pieces. ( ¼ inch) Heat about 1 tablespoon of olive oil in a large pan, then add the chard and, if using, the raisins and a splash of water. Cover the pan and cook the chard for a few minutes until wilted. Drain the chard in a colander. 
Get all your ingredients ready. Heat your broth. In a wide pan, heat the remaining oil. Add the stems and sauté until softened, about 5 minutes. Add the rice and stir for 1-2 minutes until the edges are slightly translucent. If you are using white wine, pour it in now and stir until mostly absorbed. I used broth. Add about a ladle (½ cup) of warm broth at a time, stirring frequently until absorbed. Repeat this process, adding one ladle at a time and stirring the risotto. This process takes about 20-30 minutes. If you run out of broth, use warm water. You may need more or less broth, depending on the rice. Your rice should be tender but slightly firm in the center, with a creamy consistency. 
Squeeze out the Swiss chard, then chop it into very small pieces. Remove the rice from the oven, add the chard, parmesan, and gorgonzola, and mix thoroughly.  Add a little more broth for creaminess. Now add a knob of very cold butter, stir vigorously for 20-30 seconds.
Guten Appetit!
from the Sunnycovechef 
The recipe was adapted from ElizabethRather

The name alone suggests that this is a rich, but oh-so-delicious ice cream. A reader from an old Gourmet magazine requested the recipe for this ice cream he had enjoyed at Michael Mina's restaurant in San Francisco. It was in the column of a 2007 Gourmet Magazine called “You asked for it.” Those old Gourmet magazines are dear to me. 
I needed a rich ice cream that my husband could enjoy and hopefully help him regain some of the weight lost during his cancer treatment. For those who want to avoid gaining extra weight, a little of this ice cream goes a long way. Crème Fraîche adds a lot of flavor to the vanilla base and one scoop is all you need, fresh strawberries are a nice addition. 
Life has almost returned to normal after a long illness with a challenging treatment. Again and again, I can’t be thankful enough for the help and support I received. We've had some really warm days here on the California coast, and this ice cream was just perfect for a refreshing treat. My old ice cream maker, which resided in the garage because of the horrible noise it made when churning, was replaced by a new one that had sat unused for a year. It was time to finally put it to use.

Ingredients:
This recipe makes about 2 cups of ice cream. I did not add the lemon juice because my husband can’t tolerate any acidic food. 
1 vanilla bean
1 cup heavy cream
½ cup sugar
4 egg yolks at room temperature
1 cup crème fraîche 
1 tsp fresh lemon juice
A pinch of salt
Instructions:
Half the vanilla bean lengthwise and scrape the beans with the tip of a sharp knife into a 2-quart heavy pot. Add the cream, sugar, and a pinch of salt. Bring it to a boil, stirring until the sugar is dissolved, then remove from the heat.
In the meantime, whisk the egg yolks in a bowl until smooth. Then, in a slow stream, add half of the hot cream ( careful, you don’t want to get scrambled eggs), whisking until combined well. 
Add the yolk mixture to the pot in a slow stream, along with the remaining mixture. Cook until the mixture thickens, stirring constantly, and the temperature reaches 170 degrees, about 3 minutes.
Pour the custard through a fine-mesh sieve into a metal bowl set in a larger bowl filled with ice and cold water. Cool to room temperature, stirring occasionally. Remove the custard from the ice bath and gently whisk in the crème fraîche and lemon juice, if using, until smooth. Freeze in an ice cream maker. My machine took 40 minutes to freeze the ice cream. Transfer to an airtight container and put in the freezer to harden, which will take about 4 hours. 
As I mentioned earlier, a little goes a long way, and sliced strawberries make a great addition.
Guten Appetit!
Recipe from  a 2007 Gourmet Magazine 
Adapted by the Sunnycovechef

As you all know, I love to spend Easter in my village in Germany with all the old Easter traditions. But not this year. Instead, I will enjoy a quiet day with my husband and friends. 
Here are some other spring recipes you may enjoy.
         This German strawberry cake is a delicious treat to celebrate Spring.
​                                        Click here for the recipe.

        Maybe you'll like this quiche recipe for enjoying a sunny day.
​                                        Click here for the recipe 

Growing up on a farm in Germany in the fifties, most food was homemade or raised at home. Cabbage was turned into sauerkraut, and cucumbers into pickles. Vegetables were canned. Pork was turned into wurst, and pumpkin was made into a sweet-and-sour treat and preserved for cold winter days, served as a side dish with roasts, sausages, or cold plates. We didn't have freezers—only a small refrigerator. When I saw a recipe for sweet-and-sour pumpkin on a German website, I had to try it. It took several attempts, but I finally got approval from my German friends and others. Of course, you have to like sweet-and-sour. I substituted butternut squash for pumpkin, which I prefer. 

As I write this post, I have a jar of sweet-and-sour butternut squash next to me. Tasting it helps me describe it better. I love the sweetness that first hits your taste buds, followed by the vinegar kicking in to balance it out. It’s been a while since I made it, and I have to decipher my notes on the recipe. It’s not easy, and that’s part of why I have my blog—to make sense of my scribbling and stay connected with my blogger friends. 

I like how the original author of this recipe canned the sweet-and-sour pumpkin. It's so simple—you just bake it in the oven. I enjoy learning new things that make my life easier. If you choose not to can it, it will stay fresh in the fridge for weeks. I canned a few jars and kept the rest in the fridge.

This sweet-and-sour squash would be perfect on a cheeseboard or any other type of platter right now. I add it to my meat dishes.

If you decide to make this, I hope you enjoy it as much as I do. Remember, though, you need to like the sweet-and-sour combination. I remember my high school girlfriend Gabriele, who passed away years ago in a terrible accident, hated the sweet and sour combo. I still miss her. 

 


Ingredients:


This recipe yields approximately 8 cups of sweet-and-sour butternut squash. 
Run the jars that you are going to use through the dishwasher before you fill them. 

3 ½ pounds of butternut squash
2 cups of white wine vinegar 
2 cups of sugar
1 lemon, with peel included
1 vanilla bean
1 1-inch piece of ginger
 2 cinnamon sticks 
1 TSP.  cloves
1 ½ cups of water

Directions:

Peel the squash and cut it into ½-inch cubes or slices, depending on your preference. Mix ½ cup vinegar with ½ cup water, then add the squash to a covered container and refrigerate overnight. 
Peel the lemon into thin slices, avoiding as much of the white pith as possible. Set aside and squeeze out the lemon juice. Cut the vanilla bean lengthwise and scrape out the seeds. Cut the bean into four pieces. Peel the ginger and slice it into small pieces. Add the sugar, the remaining vinegar, all the spices, and 1 ½ cups of water into a pot and bring to a boil. Add the squash with the liquid and cook for about 3 minutes. As I mentioned before, I like my squash a little crunchy. 
Ladle the squash and liquid into clean jars. I made a larger jar and stored it in the fridge, where it will last a week or longer. Mine never does. I filled the rest of the squash into canning jars, sealed them, and baked them in a preheated 400-degree oven. I placed the jars in a pan with hot water, making sure they don’t touch each other. Turn off the oven once the liquid in the squash starts to bubble. Leave the jars in the oven for 30 minutes without opening the doors. Take the jars out of the oven and test for sealing. I put mine upside down until they pop; that means they are sealed.
Guten Appetit!
Adapted from a German website called Lecker
By the Sunnycovechef
​

Here’s a delicious vegetarian lasagna made with butternut squash and . It’s a true gem and makes a stunning presentation on any table.
​Click here for the recipe.

Another recipe I have made many times is halibut with a butternut squash coulis and edamame beans. A culinary delight for the health-conscious cook. 
​Click here for the recipe

Life is good here at the cove. My husband’s health is improving, and the sun is shining. What more could I want? Well, maybe a chocolate cake with juicy pears. It’s a perfect mix of all my favorite ingredients: chocolate, pears, and hazelnuts. I couldn't resist when I saw this recipe in a German calendar that my friend Monika sent me years ago. The author, Elizabeth Raether, compares it to Romeo and Juliet—two who find each other in pure love, free from envy and rivalry—dark chocolate and juicy pears in a simple yet delicious, typical German cake, not too sweet with a subtle chocolate flavor and a crunch from the roasted nuts. Perfect any time of day with or without whipped cream.

I made this cake a few weeks ago when I needed some time in the kitchen to escape from everything. I shared it with friends, and it received great reviews; however, I ate most of it myself—late at night, for breakfast, and during afternoon tea.

I baked the cake again using different pears. The first time, I used Anjou pears, which were sweet and juicy, making the cake moister than the second time, when I used Bosc pears. I also didn’t bake the cake long enough the first time, so the middle wasn’t fully cooked. The second time, I increased the baking time and tested for doneness by inserting a wooden toothpick into the center. The cake is done when the toothpick comes out clean. Be sure to insert the toothpick into the middle of the cake. The cake is dry when first baked, but becomes moister the next day, and the chocolate flavor becomes more intense. 

Ingredients:
I used a 10-inch (24 cm) cake pan with a removable bottom.

8 ounces ( 200g)  soft butter
4 eggs at room temperature, yolks and whites separated 
3.5 ounces (100g) dark chocolate with 70% cocoa 
4 ounces (100g), about a cup of roasted and mostly peeled hazelnuts 
4 ½ ounces, a full cup (125g) all-purpose flour
1 tsp. backing powder 
5 ripe pears

Directions:
Preheat the oven to 320°F (160°C). 
Break the chocolate into pieces and melt it slowly in a bowl set over simmering, not boiling, water.
​Beat the egg whites in a mixer until they form semi-stiff to almost-stiff peaks. Transfer them to a separate bowl. Beat the sugar and butter until creamy, then add one egg at a time, mixing after each addition. 
I buy my hazelnuts at Trader Joe’s, where they come peeled and lightly roasted. In this recipe, I roasted them again in a dry frying pan for a few minutes until they released their aroma. Then, I ground them in a food processor until very fine. Be careful not to turn them into hazelnut butter. 
Mix the flour with the baking powder and add it to the dough. Now mix in the  melted chocolate and ground hazelnuts until well combined. 
Finally, carefully mix in the egg white using a wooden or plastic spoon in a circular motion. 
Pour the batter into a well-greased cake pan with a removable bottom. 
Peel the pears, cut them in half, and remove the stems and cores. Then, cut the pears lengthwise into slices, keeping the top half intact. Arrange the pears around the batter in a circle, with one half in the middle. Bake the cake on a convection bake cycle for 50 minutes, or until a toothpick inserted in the center comes out clean. 
Take the cake out of the oven, let it cool for a few minutes, and carefully remove the top of the cake pan. Keep the bottom piece in place. The cake is moister the next day.
Guten Appetit!
Recipe from Elizabeth Raether 
Posted and translated by the Sunnycovechef
​

Whole pears are poached in tawny port and cranberry juice, making it the perfect dessert for a heavy meal.
​ Click here for the recipe. 

Here is a French tart with pears on almond cream that makes your mouth water. Ckick here for the recipe. 

Are you searching for an American-style pear cake with raisins, nuts, and warming spices?
Click here for the recipe

You might wonder why I haven’t posted in the last four months. After misdiagnosing my husband's jaw pain as TMJ for months, he was finally diagnosed with tongue cancer. What followed were 35 rounds of radiation and seven rounds of chemotherapy, including a week in the hospital where a feeding tube was inserted because he could no longer swallow. The treatment was horrendous. He is fortunate to have a great team of doctors and therapists helping him through this ordeal. He is healing; the therapy ended 4 weeks ago, and there is a light at the end of the tunnel. He is starting to swallow very slowly again. Things are looking up.

​Watching my husband in so much pain and discomfort was heartbreaking for me, but I learned a lot. Thanksgiving was spent in the hospital with a dedicated staff of professionals. Friends and neighbors brought me food. I was well fed and cared for, while my poor husband was losing too much weight. I am grateful for every kind person who reached out to me during this tough time, and there were many. The true nature of people shines through in moments like these. 

In times like these, your old way of life is gone, and a new reality emerges. You realize that you can do many things you once thought impossible. Your focus narrows to one thing and one thing only: doing the best for your loved one. You appreciate all the help you receive. I am so grateful for all the care my husband and I have received. 

Since I rarely cooked or baked, I enjoyed reading your blogs whenever I had a moment. However, over the last three weeks, I started cooking again. I made beef broth for my husband and prepared a salad for myself. At our local farmer's market, I found some mâche, also known as lamb's lettuce. In Germany, this salad is called Feldsalat and is well-known and popular.  It grows in small rosettes with soft, spoon-shaped leaves. I love this salad because it has a mild, slightly nutty flavor with a touch of sweetness. There is no bitterness at all, and its texture is softer than romaine or arugula. This could be the perfect salad for salad haters. And on a site note, it contains omega-3 fatty acids (rare for leafy greens).
Since there is only a short season for this salad, I bought it every week, cut off the ends of the rosettes to free the leaves, gently washed the leaves (they bruise easily), wrapped them in a towel, and kept them in my fridge.
At different times I added crumbled feta or goat cheese, toasted walnuts, pomegrant seeds,and blackberries, and, if I wanted a full meal, I ate it with lox and toast. I enjoyed every bite. Apples or pears would make a tasty addition.  Like any salad, you can add whatever you like.
Ingredients:
This recipe makes about 4 generous servings.
4 cups of lamb’s lettuce
Blackberries or other fruits 
A handful of walnuts
A handful of crumpled feta cheese 
Dressing
¼ cup of olive oil
1 ½ TSP of balsamic glaze 
1 TSP mustard 
1 ½ TSP honey
2 TBS warm water
Instructions:
Remove the salad roots to free the leaves. Wash the salad a couple of times. I do this in my salad spinner. Wrap the leaves in a large towel and refrigerate until ready to use. They will last for several days. Make the dressing by combining all the ingredients in a jar and shaking well. You can add more vinegar or honey according to your taste. Be careful, the leaves are delicate, and you don't want to overpower the flavor with the dressing. 
When you are ready to serve, add the lamb’s lettuce and toss them with the dressing, then add whatever you like. 
Guten Appetit!
Recipe by the sunnycovechef.com
​

Our farmer's market is selling artichokes and I made my stuffed artichokes that I loved. I shared them with a friend.
​ Here is the recipe.

This weekend, I plan to make may asparagus pasta, and I hope my husband can join me for dinner. 
 Click here for the recipe

On our second day in Koblenz, we enjoyed a river cruise. It was a memorable experience with plenty to see, and we truly enjoyed ourselves. We did some shopping and celebrated my birthday at a Michelin-starred restaurant—what a treat. We ran into trouble with our railroad app. A very smart person at the Bahn office in Köln finally fixed it, but before that, it was a real pain in the tush, to say the least. If I ever buy another pass, I will insist on having the paper version.

After Koblenz, we took the train to Brussels. Brussels is the capital of Belgium and the de facto capital of the European Union. We stayed near the Grand-Place, also called the Grote Markt, which is the historic heart of Brussels and a UNESCO World Heritage Site. It's memorable for its ornate guildhalls and the Hotel de Ville (city hall) with its bell tower hovering over the square. It is rich in layered symbolism that reflects the city’s history. The small cobblestone streets around the center are filled with shops, restaurants, and large crowds of people. 

The next day, we walked to the Royal Museums of Fine Arts. We enjoyed the artwork and the stroll to and from the museum. It took us away from the hustle and bustle of downtown. There’s nothing better than sitting on a park bench and watching the locals. We ate some delicious mussels and drank some beer. One of the highlights was riding in a carriage powered by an electric motor, driven by a knowledgeable driver who was fearless and navigated right through the crowds.

I'm glad we visited Brussels, but I wouldn't want to go back. There were too many people, and the noise near our hotel was disruptive. I think we're at an age where we prefer a more peaceful setting. That said, we still enjoyed our three-day visit. And of course, we only saw a tiny part of this city. Stay tuned for my third and final post of our European trip.

These German meatballs, known as Königsberger Klopse, are a favorite among my German friends. The white sauce is flavored with capers and a touch of lemon. 
​Click here for the recipe 

Flammenkuchen or Flatbreads  like this are sold throughout Germany; they are similar to a crispy pizza. 
Click here for the recipe

Frikadellen are a classic German meat dish, similar to meat patties or flattened meatballs. 
​Click here for the recipe

My dear friends, it has been a while since I posted, and there's a reason for that. I just returned from a three-week vacation in Europe. We chose August because my brother and his wife celebrated their 50th wedding anniversary. In Germany, it's called a Goldene Hochzeit (golden wedding). I missed his 25th anniversary, so I was determined not to miss this one. It was fun, and I got to see many people I hadn't seen for years. We celebrated in a local pub in the neighboring village. The pastor came and gave a blessing, the mayor offered some kind words, and then it was time for a feast of food, starting with lunch. The lunch began with a wedding soup (my absolute favorite). However, this version was a little more flavorful than mine. The main course was Rouladen (beef roll-ups).There was also a pork roast, potatoes, red cabbage, and plenty of gravy—my favorite.

​Two hours of reminiscing with old friends followed, and then it was time for the Kaffe und Kuchen (coffee and cake). My brother’s friends baked the cakes, some of them well into their eighties. I have admired these women for their baking skills. They are truly amazing. One of my brother’s neighbors and good friends lost her husband of 60 years. 

After a walk through the village and some play, it was time for Abendbrot (evening bread), which included a buffet of sliced meats, salmon, and various breads. After many hours of good food and company, it was time to go home and digest. The kids had converted the old wedding film into a digital version, and we watched ourselves 50 years younger. Ouch!

My nephew provided us with his main bedroom in his house on the farm. He is a skilled craftsman and was successful in a German rock and roll band. My husband and I enjoyed our luxurious accommodations. 

My niece and her family were also visiting, as were my girlfriend’s daughter and her family. It was wonderful to visit for five days. 

​Why do I call this our European vacation? Before visiting the farm, my husband and I spent two weeks traveling through the Rhine Valley into Belgium and the Netherlands, then to my niece and her family in Lüneburg for four days. ​
Stay tuned for more posts about our European trip. 
​

Here are some recipes you might enjoy

This is one of my favorite soups; it's perfect for a Sunday project on a rainy day.
Click for the recipe here.

These rouladen are a quintessential German dish. They are slow-cooked and make a great presentation on any table. Perfect for a fall day.
​Click here for the recipe.

If you want to go all the way German, try these potato dumplings. The recipe comes from my German girlfriend Monika. They will go well with Rouladen or any meat dish as long as there's gravy. 
.​Click here for the recipe

This sweet and sour red cabbage is one of my favorite winter vegetables. It has earned a prominent place on my table and has pleased many.
​Clickk for the recipe here.
Guten Appetit and happy travels from the sunnycovechef

I love fresh fruit, and one of my favorites is peaches. Few things can beat eating a perfectly ripe, juicy peach that tastes like sunshine transformed into nectar—sweet with a hint of tang. Delicious. So, when I saw a peach arugula salad at an Italian restaurant in Half Moon Bay, a town on California's coast south of San Francisco, I had to order it. I was in culinary heaven. It was a simple salad I could easily re-create at home, and that’s exactly what I’ve been doing over the past couple of weeks. 
This filling salad can easily become a meal with its thick cheese dressing spread on the bottom of the serving plate. At the restaurant, the dressing was made with goat cheese, which is also my favorite. However, I had a large container of feta cheese that I needed to use. I liked the feta version, and it was perfect for a friend who doesn’t like goat cheese. ​

 Ingredients:
Serves 4 
8 ounces of goat cheese or feta cheese
1 clove of garlic (optional) 
¼ cup cream
¼ cup milk 
¼ cup chopped chives
1 ½ cups arugula 
1 -2 TBS pumpkin seeds
A drizzle of a balsamic glaze
A handful of sunflower seeds
Salt and pepper to taste
Directions:
In a food processor, grind the garlic clove if using. Add the feta, cream, and milk to the processor and blend until smooth. Mix in the chives until well incorporated. If you're using goat cheese, add all the ingredients at once—season with salt and pepper to taste. The dressing will keep in the fridge for several days. When ready to serve, spread the dressing on the bottom of a dish. Pile the arugula on top, leaving the edges of the dressing visible. Peel the peaches, letting the juice drip onto the salad, and arrange the peaches as desired. Drizzle balsamic glaze over the plate and sprinkle pumpkin seeds over the salad. Serve immediately.
Guten Appetit!
From the sunnycovechef

                           Here are some other salads you may like:

This peach panzanella salad is the perfect summer treat.
Click here for the recipe

This is a ceasar salad without anchovies .
Click here for the recipe

This is my  go-to lentil salad that has filled me up more times than I can count. 
Click here for the recipe

My kitchen and living room are filled with the sweet aroma of baked apricots. I just made a classic German Streusel Cake filled with apricots. This coffee cake is bursting with fruity, juicy flavors, complemented by a crunchy streusel topping. It’s a perfect treat with coffee, after-dinner dessert, or anytime snack. My husband says the cake is an excellent example of German coffee cake cuisine. This cake is not to be confused with a torte, a fancy cake like the Blackberry Forest Cake, or a buttercream cake. It's a simple cake that's perfect for everyday eating . Don’t forget to serve it with some whipped cream.

I can enjoy apricot desserts anytime. These days, finding good apricots is difficult because many lack flavor. But once you bake or cook with them, they become a culinary delight. 

I baked this cake twice: once in the mountains, where I only had a small cake pan, and the cake was not fully cooked in the middle. But it didn't bother my guests, as one person had about four pieces. The second time, I used a larger cake pan with a removable bottom, and it baked perfectly. A square or rectangular pan will also work. I used a 10.5-inch (26 cm) round cake pan with a removable bottom. The cake was delicious two days after it was baked.

Ingredients:
This makes about 12 pieces.
A 12-inch round pan with a removable bottom.
Grease the pan thoroughly with butter or oil spray. 

1 pound ( 500g) apricots

Cake batter:
4.4 oz (125g) soft butter
3.5 oz  ⅓ cup (100g) sugar
1 tsp. vanilla extract
A pinch of salt 
1 tsp. lemon zest
3 eggs at room temperature 
7 oz.  3 cups (200g) all-purpose flour
2 tsp. baking powder
   
Streusel dough:
3.5 oz 1 ½ cup (100g) all-purpose flour
1.7oz ¼ cup (50g) sugar
2.7 oz (75g) soft butter
2 TBS half and half or milk 

Wash the apricots, cut them in half, and remove the pits. Drain them in a sieve. Preheat the oven to 350 degrees.

Cake butter:
Cream the butter in a mixer until smooth. Gradually add sugar and beat until the mixture is soft and creamy. Add salt, vanilla, and lemon zest. Add one egg at a time, beating for about ½ minute after each. Combine the flour and baking powder, then add them alternately with the half-and-half in two parts, mixing briefly at medium speed. Pour the batter into the baking pan and smooth the top. Gently press the apricots, curved side up, into the batter at a slight diagonal angle. 

The Streusel:
Combine the flour and sugar in a mixing bowl. Add the butter and use a mixer to blend everything into a crumbly texture. Evenly spread the crumbs over the apricots. Place the dish in the lower third of the preheated oven and bake for about 45 minutes. After baking, loosen and remove the rim of the springform pan. Carefully lift the apricot cake out of the pan and let it cool completely on a wire rack. Serve with whipped cream for a special treat.

Guten Appetit!
Recipe from Dr.Oetker
Adapted by Sunnycovechef

I also made my delicious apricot marmelade. It is delicious . I used Blenheim Apricots. Click here to see all my  other apricot recipes.
​

 I found this mouthwatering recipe in an old copy of Cook's Illustrated. I couldn't  resist trying it. Anne Petito, the author behind this recipe, provides a detailed explanation of Spaghetti alla Nerano. It’s a fascinating read! In her recipe, she uses small zucchinis and doesn’t peel them. If you’re lucky enough to have a zucchini plant that produces, feel free to skip the peeling step. But, for the third year in a row, my zucchini plants have decided to take a break. Shame on them! I had to buy my zucchinis, and they were larger. The peel was tough, so I decided to peel them and remove most of the seeds. 

I’ve made this recipe twice, and it’s a hit! If you love creamy pasta, this dish is perfect for you. It’s rich yet light. Its creamy texture makes it a delicious meal, loved by people of all ages, including my husband, who doesn’t like zucchini. I plan to try it with small, unpeeled zucchinis. The author did extensive testing when developing this recipe. Other than peeling the zucchini, I followed the instructions exactly. 

This dish makes about 4 servings, depending on your appetite.
If you don’t peel the zucchinis, they should be less than 8 ounces. I bought my spaghetti at Eataly, and it was delicious. 

Ingredients:
12 ounces  spaghetti 
2 pounds zucchini, sliced 1/8 inch thick
1 tsp salt, more for the pasta water 
2 TPS extra-virgin olive oil
2 TBS butter
2 TBS chopped basil
1 tsp pepper
2 1/2 ounces mild provolone cheese, shredded ( ⅔ cups) 
1/3 cup grated Parmesan cheese
​
Directions:
If using large zucchinis, peel, remove most seeds, and cut into 1/8-inch slices. A mandolin helps. Mix 1/4 cup water and salt in a bowl, cover, and microwave 10 minutes, stirring after 5 minutes of microwaving. Drain zucchini in a colander and let cool for 5 minutes.
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini and spread into an even layer—sauté for 10-12 minutes, stirring every 4 minutes and flattening the zucchinis with a spatula. Pieces may fall apart; this can be done ahead.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, cook, stirring often, until al dente. Reserve 2 cups of cooking water, then drain the pasta and return it to the pot. Add 1 cup of the reserved water, zucchini, butter, basil, and pepper, cooking over low heat. Stir and toss pasta constantly, until the ingredients are evenly mixed and the butter melted, about 1 minute. Off heat, add provolone and Parmesan cheese, stirring vigorously until they soften and turn into a creamy sauce. Season with additional pepper and salt as needed. Serve immediately.

Guten Appetit!
Recipe by Annie Petito in Cook’s Illustrated 
Posted by Sunnycovechef 
​

Here is a recipe for  Zucchini  Cakes with feta cheese . Click here for the recipe

I’ve been making these stuffed tomatoes for over a decade now. They’re a great side dish for grilled lamb, and they’re also delicious for a vegetarian guest.
​Here is the recipe.

My dear blogger friends, it’s been a while since I last posted. My husband and I recently went on a wonderful cruise on the Queen Elizabeth. I plan to write about our experience later. I’ve been back home for two weeks and have been busy cooking. I experimented with an apricot cake made with spelt flour, but unfortunately, it was inedible, despite being from a well-known German chef. So, I decided to go back to the drawing board and find a new apricot cake recipe. I hope the next one will be blog-worthy! In the meantime, I have a collection of delicious apricot recipes that I’ve loved and tested over the years.

The 4th of July is just around the corner, and I thought I’d share a recipe for grilled chicken kebabs that I found in the July issue of Cook’s Illustrated. These tasty morsels are marinated to perfection and bursting with flavor. They’re the perfect way to celebrate summer and barbecuing.
I apologize, but I can only share one photo of the kebabs. I was having fun with my friends and forgot to take the more photos.. I’ll add more once I make them again. Annie Petito, the author, explains in detail why she prefers boneless, skinless chicken thighs for this dish. She believes they are more flavorful and can be cooked at higher temperatures without drying out. The marinade is well-balanced and elevates these kebabs. They are so tasty and juicy, making them an excellent alternative to a typical barbecue. They’ll be our summer staple as long as my husband continues to grill them. I served them with my delicious peach panzanella salad. I added lettuces to my orginal recipe. The author suggests serving these kebabs with rice and vegetables, or on flatbread or tortillas with lettuce, tomatoes, Greek yogurt, and hot sauce.

Ingredients:
Serves 6 
¼ cup tomato paste ( I used paste in a tube imported from Italy)
3 TBS vegetable oil
2 TBS fish sauce
3 garlic cloves, minced
1 ½ tsp. sugar
1 ¼ tsp. Salt
½ tsp. Pepper
2 pounds boneless, skinless chicken thighs
4 ( 12-inch metal skewers)

Directions:
Prepare the marinade by whisking together tomato paste, oil, fish sauce, garlic, sugar, salt, and pepper in a bowl until smooth. Cut the chicken thighs into 1-inch pieces, leaving the fat on as it adds flavor to the kebabs. It will burn off during the grilling. Mix the marinade with the chicken pieces until evenly coated. Cover and refrigerate for at least an hour, or up to 12 hours.
While the grill heats up, thread the chicken pieces onto skewers, folding them to form 1-inch pieces. 
My husband barbecued the kebabs on his gas grill. He said he set the grill to a low fire. Here are the instructions from Cook’s Illustrated:
1. Turn all burners to high.
2. Cover the grill.
3. Heat the grill until it’s hot, about 15 minutes.
4. Leave the primary burner on high and turn off the other burners.
5. Place the kebabs directly over the primary burner and cook them covered unyill the grilled side is well browned.
6. Turn the kebabs one-quarter turn and continue cooking until all sides are browned. 
7. The meat should register 175˚ F, which will take about 12 minutes.
8. Let the meat rest for 5 minutes

Guten Appetit!
Recipe from Cook’s Illustrated 
Author Annie Pepito
Posted by Sunnycovechef

I was fortunate enough to visit my family in Germany during Easter. It was a short but wonderful trip. I had not seen my German family in over a year and was happy to reconnect with them all. I spent a week with my niece and her family in Lüneburg. In my humble opinion, this is the most livable town I have ever been in. You can walk to almost everything. Downtown is a vibrant community with shops that cater to the residents and some tourist attractions for visitors. 

After a wonderful week, my very pregnant niece, her three-year-old daughter, and I took the train to our village, where we celebrated Easter. Easter is my favorite holiday in the village. Here is a link of a previous Easter trip to Germany.

A day after Easter, a German holiday, I boarded a train with hundreds of other fellow travelers to watch a dear young friend perform at the opera in Bonn. My adoptive granddaughter, Tara, who had studied for four years in Berlin, was performing in the musical Hairspray. I was incredibly proud of her, and the production was wonderful. After spending a couple of days in Bonn, the former capital of West Germany, it was time to take the train to Frankfurt and fly home. 

Once home, I cooked up a storm as usual. For my book club, I made my seafood pasta, and it turned out very nicely. I didn’t entertain as much as I usually do; I cooked simple meals for my husband and myself. I love asparagus, and as long as it’s still in season, I’ve been cooking with it. I found this wonderful new recipe: a rich sauce made with asparagus and different cheeses. Omit the bacon, and you have a vegetarian dish. I enjoyed the bacon.

This pasta dish is the perfect comfort food, and even vegetable haters will eat some of the green stuff. I am thrilled to have found this recipe. The amount of pasta is flexible. If you want more sauce, cook fewer noodles. Thin out the sauce with pasta water if you prefer a thinner sauce.  Use any shape of pasta you like  or have in your pantry. This dish comfortably feeds 4 to 6 people, depending on individual appetites or what is served alongside it.

Ingredients:
¾ lb. tube pasta or other pasta 
1 lb. green asparagus
1 large burrata cheese piece
1 cup freshly grated Parmesan cheese
⅓ cup basil leaves, sliced 
4 strips of hickory-smoked bacon
3 TBS butter
2 TBS of olive oil and more 
1 cup of hot pasta water
Salt and pepper 

Direction:
​Put on some “Big Night” Italian music and heat the pasta water. Add 1 TBS of salt to the pasta water. Cut off the tips of the asparagus and set them aside. Break off the woody ends of the asparagus and discard them. Slice the asparagus stems into 1-inch pieces. Heat the butter and oil in a frying pan with a lid. Add the asparagus and sauté for a few minutes. Pour in 1 cup of pasta water and simmer, covered, for 20 minutes. Most of the liquid will evaporate after this time. While the asparagus cooks, grate the Parmesan cheese using a microplane. Place the bacon in a cold frying pan and sauté until crispy. Discard most of the bacon fat and sauté the asparagus tips in the pan. Break the bacon into small pieces and try not to eat too much. 
Put the asparagus pieces, the burrata and Parmesan cheese, the basil leaves, salt, and pepper into a Vitamix or blender. In the Vitamix, start with the lowest setting and then increase to a higher setting. Taste the sauce; add salt and pepper, some pasta water, and a shot of olive oil. You want a thick and smooth sauce. In the meantime, cook the pasta according to the instructions on the bag. Taste for doneness. Mix the drained pasta with the sauce. Add the asparagus tips and bacon. Taste for seasoning and add more pasta water if necessary.  

Buon Appetito!
Recipe by Luca Pontarosa
Cooked by the Sunnycovechef 

As you all know, asparagus is my favorite vegetable; my husband will even eat it. I enjoyed preparing my asparagus salmon quiche, and even though I have quite a few well-loved asparagus recipes, I'm always looking for new ones. As far as I'm concerned, you can never have enough recipes.  A recipe in the April issue of Food and Wine magazine caught my attention, and I had to try it: an asparagus salad. It was packed with flavor and included some interesting ingredients, like smoked almonds, which I had never used before. But boy, did they add flavor to the salad! I also liked the way the asparagus was cooked. It turned out crunchy and dark green, just as it should be in a salad

I’m writing this quickly because I’m leaving for Germany tomorrow to visit my German family. It’s been far too long since we last saw each other! It’s a short trip, only two weeks, but it’s better than nothing. As I get older, traveling has become more of a hassle. I can’t run up and down the stairs at those huge train stations anymore to catch a train with just one or two suitcases; those days are gone. I have a  German girlfriend, and she says that traveling is overrated. I’m not there yet, but there will come a time when I can’t travel anymore. I’m adjusting my itinerary accordingly, but there’s one train ride where I have to take three different trains, and I must admit that scares me a little bit. I’m hoping that someone young and energetic will help me with the suitcase. 

Let’s get back to the recipe for this incredible salad! The flavors are divine, and it can serve as a complete meal alongside some nice crusty bread. I mostly followed the recipe from Food and Wine magazine, but I did add some lettuce to the salad. Next time I make it, I’ll try using less mayonnaise and adding some yogurt instead. I increased the garlic to two cloves. I used an entire can of anchovies, mashed three into a paste for the dressing, and used the others on top of the salad. I had some leftover dressing, which I used for another salad. 

 Ingredients:
Four to five asparagus will make one serving. It will make 4 to 6 portions.  

2 pounds fresh asparagus
3/4 cup mayonnaise
1 oz. pecorino cheese grated about 1/4 cup
2 tsp Dijon mustard
2 tsp water
1 tsp. Anchovy paste or 3 anchovy filets mashed into paste
½ tsp, grated lemon zest plus 3 Tbs. fresh lemon juice 
½ tsp. black pepper
¼ tsp. salt 
2 garlic cloves grated 
½ cup smoked almonds 
Romaine letters

Directions:
Cut or break off the woody part at the end of each asparagus stalk. Bring a large pot of salted water to a boil. While the water is heating up, fill a large bowl with ice water. Add the asparagus to the boiling water and cook until it’s crisp-tender, about two minutes. Transfer the asparagus to the ice water and let it cool for about five minutes. Drain the asparagus and pat it dry with a towel. I kept my asparagus rolled in a towel in the refrigerator until I was ready to serve the salad.
For the dressing, whisk together the mayonnaise, pecorino, mustard, two teaspoons of water, anchovy paste, pepper, salt, and garlic until the ingredients are well combined. Season with additional salt and pepper if necessary. 
On a large platter, add some washed and torn Romaine lettuce. Top with asparagus and drizzle the dressing over everything. Sprinkle the salad with chopped smoked chopped almonds, additional pecorino, and pepper.

Guten Appetit!
Recipe from Food and Wine Magazine (April 2025)
Posted by sunnycovechef.com  

​Happy Easter to all of you! Here are some Easter Stories from previous posts, filled with recipes and travel stories! Enjoy.
​                Easter in Germany and deviled eggs
​                Celebrating Easter in Germany
​             Avacado Toast preserved lemons, and Easter in Germany

​

I always thought that making quiche was challenging and required a lot of time and effort. I was mistaken. This delicious dish can come together quickly with a store-bought crust. Add a nice green salad, and you have lunch or dinner. It tastes fantastic, whether served warm or cold and makes a great snack. You can prepare a fancy crab quiche or a simple leek quiche; the possibilities are endless

I began making quiches about a year ago and haven’t stopped since. Here's a recipe to celebrate the arrival of spring. Fresh green asparagus and smoked salmon make this quiche a delightful treat for a sunny spring day.

I enjoy making my own crust, but when I'm not in a hurry. I have been experimenting with various recipes. The basics remain the same: butter, flour, and water, and everything must be very cold. Some recipes include an egg, a teaspoon of vinegar, or even cream cheese. Those who follow me on social media know that I'm a big fan of Jacques Pépin, and that’s where I discovered this crust recipe, which I found to be excellent. It's simple and quick to prepare.

Some important things to consider:
All ingredients must be cold for the dough. I put my flour and ice water in the fridge and partially frozen my butter. I saw recipes where even the food processor was put in the fridge. 
Bake the quiche on a baking sheet to prevent filling from overflowing into the oven. 
Always leave a little extra dough to patch up the crust after it is baked to prevent the filling from leaking into the baking sheet (it has happened to me more than once).
Don't fill the quiche up to the rim. If you have a lot of filling left over, add more halfway through the baking process. 
Enjoy this delicious quiche, warm or at room temperature. 

Ingredients:
Quiche crust:
1 cup (113g) butter
1 ½ cups (200g) flour plus more for rolling out the dough
¼ tsp salt 
¼ tsp sugar
½ cup ice water
Parchment paper
Old beans or weights to blind bake the crust 
Directions:
Cube the butter into ½-inch pieces and place them in the freezer until they are partially frozen. Refrigerate the ice water and flour. I usually do this a couple of hours before processing the dough, or overnight. Add the flour, salt, and sugar to the food processor and pulse for a few seconds. Then, add the ice-cold cubed butter and pulse about 12 times. Next, add the ice water and pulse a few times. On a floured surface, knead the dough until it forms a ball. Roll out the dough on the floured surface, turning and flipping it to prevent sticking. It looked easy when Jacques Pépin did it, but I found it more challenging. I managed to roll it over my rolling pin and place it into the tart pan. Press the dough into the pan and patch any mistakes. Keep a small ball of dough aside to repair any holes after baking the tart. Place the tart in the freezer for twenty minutes and preheat the oven to 375 degrees. Cover the tart with parchment paper and beans, and bake it on a cookie sheet for 20 minutes. Remove the beans and parchment paper, then bake the tart for an additional 10 minutes. Let the tart cool before adding the filling. The crust can be baked a day before.
The filling:
Ingredients:
1 cup shredded Gruyere cheese 
12 spears of green Asparagus 
4 ounces smoked salmon
3 eggs
1 cup cream or half and half
¼ cup milk 
1tsp. salt 
1tsp. pepper
¼ tsp nutmeg
¼ cup pine nuts.
Directions 
Preheat the oven to 320 ˚degrees Fahrenheit (160 Celsius)
A  9-inch tart form with removable bottom 
To roast the pine nuts, heat a frying pan over medium heat and keep a close eye on them. They can burn easily, so be careful!
Next, rinse the asparagus and snap off about an inch from the bottom. The woody part can be tough even after cooking, so it’s best to remove it. Then, use a sharp vegetable peeler to gently peel away the outer layer from the lower half of the spear. This will remove the fibrous skin and expose the tender, pale green flesh underneath. Leave the tops untouched.
Spread the cheese evenly on the bottom of the quiche. Arrange the asparagus spears in a circular pattern atop the quiche. To make them fit, trim the ends. (See  photo) Place pieces of salmon between the asparagus. Add the trimmed ends of asparagus wherever there’s space.
In a large bowl, beat together the eggs, cream, milk, salt, pepper, and nutmeg until the mixture is smooth. Pour the egg mixture over the quiche. If you have extra egg filling, save it for later after the quiche has baked for at least 10 minutes, and then add it to the quiche. I had just enough filling, so I didn’t have any extra.
Sprinkle the pine nuts over the quiche and bake on a baking sheet in a preheated oven for an hour. Enjoy this delicious quiche! 
Guten Appetit!
Recipe from the many chefs before me, with a special thanks to Jaques Pèpin
The sunnycovechef.com
​ 

I made this soup a zillion times. It is made in  30 minutes and you have a delicious  wholesame meal. Click here for the recipe 

I am going to be in Germany next week and I hope that I will be sitting in a small pub with a beer and Flammenkuchen. Click here for the recipe

This asian inspired salad has been a friend of mine for decades. The recipe is from the Green's Restaurant In San Fransisco . Click here for the recipe.

This asparagus frittata is a no fuss easy to make centerpiece at any table for brunch. Click here for the recipe

I have been craving meat lately, and my husband is over the moon because it’s his favorite food group. He only needs potatoes and maybe a small side of veggies. I’m more of a veggie, potato, and gravy kind of person, with less meat. While searching for dinner ideas, I found some delicious pork loin chops at Whole Foods. I love their pork. When I was a kid, my grandpa raised pigs on our family farm in Germany. The pigs had huge stalls and spent their days outside foraging in the garden. Nowadays, they’d be called heritage pigs. I wish I could find that quality of pig meat here; it’s incredible.

Once I got home with my pork chops, I looked for a new recipe and found a good one on a German website. It had all my favorite ingredients, including a light, nicely flavored gravy. Let me tell you, it was a hit! The meat was moist and tender, and the sauce went perfectly. It was so good that I tried the same boneless chicken breast recipe. The chicken breasts turned my salad into a meal and were great on a sandwich. 

I served my pork chops with mashed celeriac root and potatoes. I will share the recipe the next time I prepare them. The reason is that I did not measure the ingredients. I still have Swiss chard in my garden, and I prepared my Swiss chard with raisins; I did not add the pine nuts to the Swiss chard. The Swiss chard with raisins made this meal complete. 
The original recipe called for Caraway seeds. You will find them quite often in German dishes like sauerkraut and sauces. I left them out, but feel free to add them. Toast 1 TBS of caraway seeds in a dry pan until they change color. Then, grind them with a mortar and pestle or coffee grinder. Germans believe that caraway seeds help you digest your food. 

There are a few things to consider for this recipe. You'll need a meat thermometer to measure the temperature. The pork is done when it reaches 145 degrees Fahrenheit. Remove from the oven, cover it, and let it rest for 5 to 10 minutes. The chicken breasts must reach 165 degrees Fahrenheit on the thermometer. Again, allow the meat to rest for 5 to 10 minutes, and cover it to keep it warm. This recipe can be easily doubled.

Ingredients:
Recipe for two
2 boneless pork loin chops 
or 2 boneless skin-on chicken breasts
1 large red onion 
2 TBS dried marjoram
4 TBS olive oil
2 TBS butter  
1 TBS tomato paste 
½ to 1 tsp. sugar 
½ tsp. sweet paprika 
2 bay leaves 
1 ½ cup vegetable broth
Directions:
Remove pork chops from the refrigerator 30 minutes before roasting. Cut the onion into quarters and then into thin strips. Preheat the oven to 350 degrees. Heat an oven-proof dish in the oven.
Slightly slice the fat edges of the pork chops and season the meat with salt, pepper, and one teaspoon of dried marjoram. Heat the olive oil in a frying pan and sauté the meat on all sides for 4 to 5 minutes. Transfer to the heated ovenproof dish. Add one teaspoon each of butter on top of the two pork chops and finish cooking in the hot oven on the middle rack for 10 minutes or until the meat reaches the internal temperature of 145 degrees. Cover the meat and let it rest for 5-10 minutes. 
I used two boneless skin-on chicken breasts and cooked them the same way I cooked the pork chops. I took them out of the oven when the internal temperature reached 165 degrees. I covered them and let them rest for another 10 minutes. These succulent chicken breasts will turn your favorite salad into a meal or make a great sandwich or snack.  I like eating them with my Romesco sauce.  
For the sauce, add 2 tbsp olive oil and 2 tsp butter to the pan, add the onions, and sauté for 5 minutes over medium heat. Add 1⁄2 tsp sugar and 1 tbsp tomato paste; roast briefly. Season with salt, pepper, and a little hot paprika. Deglaze with 1½ cup of vegetable stock, add 1⁄2 tsp dried marjoram and two bay leaves, and let it cook uncovered for 5 minutes., reducing the liquid. Season the sauce with salt and pepper. If you prefer a thinner sauce, add more broth. 
​
This is a recipe from Essen und Trinken
Adapted by Sonnycovechef.com

 If you prefer Schnitzel ( breaded pork chop) with or without a tasty mushroom sauce, this recipe is for you.  Click here!

I have been searching for easy yet delicious recipes. Since mussels and clams are in season and among my favorite shellfish, I couldn’t resist trying this recipe from Real Simple Magazine. The first time I made it with mussels and clams it turned out fantastic. The chorizo added a subtle smokiness and richness, while the leeks provided substance and extra flavor. The best part? It comes together quickly.

For my second attempt, I doubled the recipe and used only clams. I also used Mexican chorizo, which added some spice to the dish. My husband made his famous garlic bread, and we had a warm, spicy dish for six people on a rainy, cold night. A green salad with fennel and grapefruit completed the meal. For dessert, I made my marzipan cake with raspberry sauce. Everyone went home with a full belly.

​I never had any leftovers when I made this dish. Since I had to quickly snap a photo to share with you while dinner was already on the table, I apologize for the poor quality of the picture. I will switch the photo the next time I make it. If you prefer pasta instead of crusty bread, feel free to try it. It should be ok, but I haven't tried it. Adjust your seasoning according to your taste. I used whole canned peeled tomatoes and squeezed them with my hands into small pieces. The sauce can be prepared ahead of time. Just reheat it before adding the clams.
​ 
Ingredients:
4 servings 
3 to 4 lb.clams or mussels or both
½ TBS. olive oil
3 cloves of garlic, thinly sliced
4 oz. Mexican  or Spanish style chorizo, depending on your taste 
1 ½ cup leeks from one large leek
1 ½ cup dry white wine
1 cup canned, chopped tomatoes
1 tsp. salt 
1 tsp. pepper
1 tsp.sugar
2 TBS. butter
chopped fresh chives, or parsley  

Directions:
Put the clams or mussels in a large container of cold water and let them soak for about 30 minutes. When ready to take them out, rinse them in cold water and scrub them clean if necessary. Discard all calms that are not closed. 
Cut the leeks in half and thinly slice them. Rinse them in cold water until all the dirt is removed. Dry them in a colander. 
Remove the casing from the chorizo, half them, and then cut into ½ -inch pieces.
In a large pot, slowly heat the olive oil, add chorizo, and saute at medium heat, stirring often until the chorizo begins to brown, about 3 minutes. Add the leek and garlic, stirring often until softened, about 2 minutes. Add the wine and reduce and cook it for a couple of minutes. Add the tomatoes and spices and cook for another 5 minutes, stirring often. Adjust the spices according to your taste. When you are ready to serve, add the clams and cook them over medium heat for about 7-9 minutes with the pot covered. When the clams have opened, remove them with a slotted spoon into warmed serving bowls. Discard all unopened clams.  Add the butter to the sauce and stir until dissolved. Pour the sauce over the clams and sprinkle with chives or parsley. Serve immediately. 

Guten Appetit!
Recipe from Real Simple Magazine
Adapted by ˚Sunnycovechef

Here is another seafood recipe that might tickle your fancy. It's halibut with  butternut squash, seasoned with ginger and cumin,and served with a shiitake, edamame bean,  mushroom sauce. The perfect Spa food. 
​Click  here for the recipe

How about a sheet pan dish with salmon and fennel? It's a super easy dish with a French twist.
Click here for the recipe

These eggless hazelnut cookies are super delicious  little treats and can be enjoiyed anytime of the day, but especially with a cup of  tea, coffee or any other beverage enjoy.
  Click here for the recipe 

I have been searching for a chocolate cake recipe for a long time. I wanted a rich, European-style cake with chocolate as the main flavor. Every bite should be a moment of pure bliss and joy. I was looking for a simple cake without frosting or glaze. Eventually, I chose a recipe from Lia Linster, a Michelin-starred chef from Luxembourg. I found the recipe in a German book that she co-wrote with a doctor and an evolutionary biologist who is a professor of Molecular Biology at the University of Heidelberg. I love the title of the book, "Carrots Love Butter" (Karotten Lieben Butter). This book discusses the importance of reviving good cuisine and learning to enjoy traditionally cooked dishes without guilt. This is right up my alley. I believe that eating should be a pleasurable experience, and that's excactly what this book is all about. Trust me when say that indulging in this cake is an absolute delight. 

This is not your typical chocolate cake with frosting, the ones my husband likes. He compared this cake to a brownie and wasn't crazy about it, but he managed to eat the last piece, which I had saved. Small pieces or even slivers of this cake will satisfy your sweet tooth. I baked this cake for my German friends, who I invited to our yearly feast of Königsberger Kloopse (meatballs in a tangy white sauce) We had a lot of fun drinking champagne and enjoying our meal. I served the cake with soft whipped cream, which I flavored with maple syrup . The next day I decided to serve it with whipped cream and raspberry sauce. Click here for the raspberry sauce recipe.

This cake serves small portions and will feed a crowd; you will have 12 regular pieces. My cake lasted a few days on my kitchen counter, during which time I satisfied all my sweet cravings with a little sliver here and there.

Remember to take the butter out the night before; it needs to be very soft. I also let the eggs sit out to reach room temperature. I splurged on good chocolate, buying Valrhona 70% dark chocolate, which I believe makes all the difference in this cake. I ground the almonds in a food processor. This is an easy cake to bake.
​

Ingredients:
7 ounces ( 200g) 70%dark chocolate
6 eggs at room temperature
9 ounces (250g) sugar
4.5 ounces (125g) ground almonds 
9 ounces (250g) soft butter
3.5 ounces (100) g flour sifted
A pinch of salt

Directions:
Grind the almonds in a food processor until they are very fine
Prepare a  9-11 inch cake pan with a removable buttom by buttering it, then add some flour. Shake off all excess flour. 
Melt the chocolate in a warm water bath. Separate the eggs and beat the egg whites with two ounces (50g) of sugar and a pinch of salt. I always beat the egg whites first because I use the same mixer (KitchenAid) for the cake. Place the beaten egg whites in a bowl to use later.
Beat the egg yolks with the remaining 7 ounces (200g) of sugar for about three minutes until all the sugar dissolves and the mixture turns pale. Then, stir in the melted chocolate, ground almonds, and softened butter. Once well mixed, gently fold in the sifted flour. Carefully fold in the egg whites with a spatula. 
Pour the batter into the prepared cake pan. Bake for about 40 minutes. Insert a toothpick in the middle of the cake to test for doneness. 
Place the baked cake on a rack to cool, then dust it with dark cocoa powder before serving. I served my cake with semi-stiff whipped cream flavored with maple syrup and raspberry sauce. 

Guten Appetit! 
Recipe from Lia Linster from the book Karotten Lieben Butter
Adapted and translated by the sunnycovechef.com

​

Here is a chcocolate tart I posted in 2014. It has a buttery crust with an orange flavored chocolate ganache.
​ Click here for the recipe.

Here is a recipe for a walnut pie, which is more like a German chocolate tart. I shared this recipe back in 2013. I made it for my mother's birthday in Germany and it received great revies.
​Click here for the recipe

If you are looking for a special meal to please your loved one on Valentine's Day or any other occasion , try this scallop dish. It will make you look like a gourmet cook.
Click for the reipe here.

It all started when my butcher shop in Santa Cruz sold delicious German hot dogs. They are almost as good as the ones I get at my favorite butcher in Germany. I needed a potato salad to go with these hot dogs. As you know, potato salad comes in many forms, and everyone has their favorite. I prefer a version without mayonnaise. As in the US, Germany has different potato salad recipes. There’s the heavy one with mayo and those made with vinegar and oil. This particular German potato salad is made with beef or other broth that is seasoned with vinegar and mustard. The potatoes are soaked in the broth and vinegar mixture, allowing them to absorb the flavor. You’ll find this salad in the southern part of Germany, in the states of Schwabia and Bavaria. I was born and raised in the northern part of Germany, and I don’t recall my family ever eating this kind of potato salad, but I learned to love it later in life. 

I’ve been obsessed with finding a recipe I like. It has taken me far too long to come up with this recipe. I had some help from a new cookbook I bought for myself and all my friends who like German cooking. The book is called Classic German Baking by Luisa Weiss. She published a German baking book a few years ago. I have also watched more than a few YouTube videos of German cooks making potato salad. I have my favorites, and they entertain me quite often.

Here are a few things I learned while making the salad. First, you’ll need waxy potatoes. I used Yukon Golds. Don’t worry if the sliced potatoes fall apart a bit. That adds more flavor! However, you don’t want mashed potatoes. I ordered some German pickles on Amazon and used them in this salad and my Herring recipe. They are sweeter and have more flavor.  As for the broth, I used beef broth, but you can also use vegetable or chicken broth. 
When combining the potatoes and broth, make sure they’re both hot. This helps the flavors meld together and the potatoes absorb the broth. Don’t worry if some of the potato slices break apart. The salad develops its flavor after sitting at room temperature for an hour or longer. It’s fine the next day, although you need to refrigerate leftovers. You can easily double this recipe. Some restaurants in Germany make huge amounts of this salad. 

Ingredients:
This recipe makes 4 servings.
2 pounds Yukon potatoes
1 medium yellow onion, minced ( 1cup)
1 1/8  cup beef  broth 
1 TBS sunflower oil
3 TBS  champagne vinegar or apple cider vinegar
1 tsp.  sugar
1 1/2 tsp. salt
1 tsp. freshly ground pepper
⅓  cup diced diced pickles 
3 TBS chopped parsley 

Directions:
Start by giving the potatoes a good rinse and placing them in a big pot. Fill the pot with water and add a tablespoon of salt. Bring the water to a boil over high heat. Once it’s boiling, turn down the heat and cover the pot partially. Let the potatoes simmer for about 20 to 25 minutes. Keep an eye on them and check if they’re done by poking them with a sharp knife. If they’re soft, they’re ready! Do not overcook them, or they will get mushy. Peel the potatoes while they are still hot. 
Heat the oil in a frying pan and add the onions. Cook the onions over medium-low heat until glassy, but you do not want to brown the onions. This will take between 5 to 8 minutes. Whisk the mustard into the onions and continue to whisk for about a minute. Add broth, vinegar, salt, sugar, and pepper, and boil. Put the hot mixture over the hot potatoes. Gently combine them with a large spoon. Some of the potatoes will fall apart, and that’s OK. You will also have quite a bit of liquid left in the salad.  Add salt, pepper, and sugar if needed. Add the pickles and the parsley. Cover the bowl and let the salad sit for an hour or longer at room temperature. Most of the liquid will have been absorbed by the potatoes. Any leftovers can be refrigerated, and the salad is just as good the next day.
  
​Guten Appetit!
Recipe by Sunnycovechef and many German Cooks

This delicious breaded porkchop, or Schnitzel as we call it in Germany, goes perfectly with the potato salad. Here is the link to the recipe.

German burned almond or gebrannte Mandeln, are a cherished staple in German Christmas markets. They instantly transport me back to my childhood with their captivating aroma of caramel, almonds, and cinnamon. These irresistible treats make the chilly winter months more bearable. They are a favorite treat during the Advent season and are often served in paper bags.

After weeks of baking Christmas cookies, I tried new recipes but found none blog-worthy. These new recipes for cookies didn’t live up to the cookies that I had made for years. I would love to add a new recipe to my old loved ones. I’m still searching, and maybe next year I will find some that I really love. So, I went back to baking cookies I have made for years, some for decades. My gluten-free chocolate almond  Basler Brunsli cookies disappeared quickly. These Swiss cookies are a delicacy .

My chocolate-walnut bars, richer and sweeter than most of my cookies, are always a hit. They’re easy to make and are the first ones to disappear from my cookie plate.

My hazelnut meringue cookies are unlike ordinary meringue cookies. They are delicate, dense, frosty, and chewy, more like a macaroon. Quite a few of my friends declared them their favorite cookie .

Christmas is next week and my tins are filled and  ready to share with friends and family. 

This simple recipe for burnt almonds needs only four ingredients and a frying pan. Just be careful when cooking them, they can burn easily. Follow the recipe and use a wooden spoon to stir. The whole process takes about 20 minutes, from start to finish. The almonds cool down pretty quickly, and you can easily separate them with your hands. You’ll probably end up eating a lot while doing this (I did). They’re really tasty when they’re warm. It might take a few tries to get the hang of it.This could be a fun project for teenagers.

Ingredients:
1 ¾  cups raw almonds ( with skins)
1 cup granulated sugar
½ cup water +2 Tsp.
1 ½ tsp. ground cinnamon 
1 tsp.vanilla extract or paste 
Directions:
Prepare a  baking sheet by lining it with parchment paper
Combine sugar, vanilla, cinnamon, and water in a large non-stick pan and bring to a boil to dissolve the sugar. Stir in almonds and bring to a boil again over high heat. As you stir,the mixture will became thick,and the water will evaporate. The sugar will start to crystallize and adhere to the almonds, giving them a dry, sandy appearance. This will take about 6-8 minutes.
Continue stirring and the crystallized sugar will begin to melt and caramelize, coating the almonds with a shiny glaze. Be vigilant to prevent burning; adjust the heat if necessary.Once the almonds are evenly coated and have a shiny appearance, spread the roasted almonds on a parchment-lined baking sheet, separate them with two forks, and your hands and let them cool completely. Store in an airtight container for weeks
Guten Appetit !
Recipe adapted from several different recipes
by the©Sunnycovechef.com 

Dear blogging friends, I hope this holiday season finds you and your loved ones surrounded by love, laughter, and the comforting warmth of togetherness. I truly appreciate your presence on my blog and look forward to sharing more recipes and travel adventures with you in the coming New Year. Happy Holidays from my house to yours .

. Last year I posted a faux red currant jam recipe using cranberries and pomegranate juice. It became one of my favorite jams. I already have a recipe for Linzer Torte on my blog, but I decided to add an additional one. It is slightly different, but I am posting it because I can freeze the dough and make small tortes quickly. I have the jam and the dough available whenever I need a special treat, and can be creative with the recipe. Over the last two years, I  have made this Linzer Torte in many different variations. 

After reading the book, Lessons in Chemistry, ​(and watching the series on TV), I am not surprised that this recipe has some scientific components that allows the dough to be frozen without losing its taste. The recipe is from the same book as the cranberry jam, Baking at the 20th Century Cafe by Michelle Polzine.

Even though I am not a cake decorator, I enjoy playing with different tart sizes and cookie cutters. My husband loved the torte I made for him with a wine bottle cookie cutter and two different jams. Talking about jams, my apricot jam was delicious on the torte. If you decide to make this, try your favorite jam. 

 Ingredients:

I coarsely grind skinless toasted almonds in a food processor. (The original recipe uses almond flour). I often skip the egg wash and sugar coating. You can use different jams or marmalades if you don’t have red currant or cranberry jam. I used apricot jam for one torte and it was delicious.

1 ½ cup (248g) all-purpose flour
1 ½ tsp. cocoa powder
1 tsp. cinnamon
½ tsp. salt
1 cup ground almonds 
18 TBS (250g) soft unsalted butter 
½ cup (150g) plus 1 TBS sugar
grated zest of 1 lemon
2 large eggs, hard-boiled 
1 egg, beaten for egg wash
2 tsp. sugar for dusting
about 2 cups of jam for the filling

Directions:
Preheat the oven to 325˚ degrees Fahrenheit. 
Generously butter or spray whatever tart pan you use. 

In a medium bowl, sift together, flour, cocoa powder, cinnamon and salt. Add the ground almonds.

Using an electric mixer or a stand-up mixer with a paddle attachment, cream the butter, sugar, and lemon zest for about 3 minutes on medium speed until fluffy. Remove yolks from the hard-boiled eggs and press through a fine-mesh sieve. Save the whites. Add yolks to the butter and mix on medium speed for about 30 seconds. Add dry ingredients all at once and pulse until dough becomes  homogeneous. 

Divide  the dough into 4 rectangular pieces, cover tightly in plastic wrap and freeze until you are ready to use it. If you want to make one torte, use my other recipe. I have used different tart pans for the torte (or is it a torte pan for a tart?). I have a rectangular one that I like to use. Partially defrost the dough, then press the dough into the tart form and freeze for about 5 minutes. Spoon the jam into the tart and decorate the top with whatever decoration you choose (made out of dough). If you like, brush the top with the egg wash and sprinkle with sugar. Bake in a preheated oven until the filling in the center bubbles. The baking time depends on the size of the tortes (30 to 45 minutes).  Cool the torte on a rack and transfer to a serving plate. The dough tends to be a little crumbly. 
​
Guten Appetit!
Recipe  from Baking at the 20th Century Cafe by Michelle Polzine
Posted by ©Sunnycovechef.com
​

This is the original recipe for the Austrian Linzer Torte that  I posted in 2016
​ Click here for the recipe.

This is my version of one of my favorite German dishes. I made it for some of my friends a couple of weeks ago, and they seem to like it.
​​Click here for the recipe.

Cruising means going from port to port and getting off the boat to explore a given area for one or two days. The cruise line offers many excursions and I prefer booking through them because it guarantees that you will not miss the boat if your group is late. That is very important because the ship will not wait for you beyond their given departure time.  I have seen and heard some horror stories. This is especially important when you embark on the boat for your cruise. My husband and I arrive at least two days ahead of time just in case the flight is canceled or delayed. I have talked to several disappointed people who have had family members miss their cruise. Enough of this, let's go to the fun part.
We boarded the Queen Mary 2 in New York and spent the first day at sea. Read about it here. Our first stop was Rockland, Maine. We took a bus ride to Camden. The local library in Camden is worth a visit. The picturesque scenery of the Maine coastline always intrigues me. My husband and I had visited Bar Harbor several years ago and loved it. I hope to visit again and stay a little longer. We had a delicious lobster roll in Rockport.   

Our next port was Halifax, Nova Scotia, it was here that Samuel Cunard was born. He later moved to the United Kingdom where he set up a joint venture with several other businessman to bid on the right to run a transatlantic shipping company between the UK and North America. These days, Cunard is owned by the Carnival group.
​We visited Peggy’s Cove, a magnificent lighthouse built on the rocky coast of the Atlantic Ocean. The scenery was beautiful and the lobster delicious.

The Queen Mary 2 anchored in Sept-Îlles in Quebec. It was raining that day and there was little to see. We took the HopOnHopOff bus, but never got off and returned to our cozy ship for tea time. 
Our next stop was Saguenay, a nice town in the province of Quebec. The city can be described as an isolated oasis in the middle of the vast remote wilderness of Northern Quebec. It was here that my husband and I flew in a helicopter for the first time. It was a great experience. I enjoyed walking through this small town and buying some handmade gifts 

We finally arrived in Quebec, the second most populous province after Ontario.  Quebec City is the only fortified city north of Mexico and has been a UNESCO World Heritage site since 1985. Everybody in Quebec City speaks French and it feels a bit like Paris. Every cobblestone street, corner, and plaza tells a story. We visited the iconic Fairmont Hotel, Le Château Frontenac, and were able to enjoy the lobby. It is supposed to be the most photographed hotel in the world. The cobblestone streets have many restaurants, cafés, and stores. I was just glad I didn’t walk these steep streets during a rainstorm or in winter when it is icy. I asked myself, how do people do it? We found a little restaurant that served my husband‘s favorite dish, Foie Gras.

The following day, we visited Montmorency Falls, located 8 miles from Quebec City, this waterfall is 30 meters higher than Niagara Falls, but not as impressive because it is much smaller. My favorite stop that day was visiting a place where we learned the history of maple syrup and how it is harvested. I loved the samples.

After two days in Quebec City, we sailed away, which was quite an event. There is something about a ship leaving the harbor which always amazes me. Our last port before returning to New York was Sydney, Nova Scotia. There are many churches including St. Patrick's, the oldest Roman Catholic Church in Cape Breton. We opted to hire a taxi driver for a couple of hours to show us the area. He drove us along the Atlantic Coast and showed us a lighthouse and a museum from World War 2 where the Canadian military was sinking German U-boats. When we returned to town, three other boats had pulled in and the town was filling up. I visited a local store that had items made by local artists. There was some astonishing yarn and weaving work that I hadn't seen for decades. The tapestry was amazing. I bought some hand-knit socks and gloves.  

And just like that, our 12-day cruise on the beautiful Queen Mary 2 was over. I would love to go on another trip with any of the Queens.

My husband and I celebrated our 47th wedding anniversary on the beautiful Queen Mary 2 on a 12-day cruise from New York to Quebec and back to New York. When we flew to New York, we spent three days before boarding the ship. New York did not disappoint, although I thought it had too many security guards standing in the hotels and stores. One evening, we enjoyed the musical Water for Elephants and another evening we ate at Bourbon Steak New York, one of Chef Micheal Mina's restaurants, located in the Essex House. We both loved our visit to the MOMA. Before we knew it, our three days were over and we boarded the beautiful Queen Mary 2.  

A few hours after boarding the ship, we sailed away under the Verrazzano-Narrows Bridge with only 8 meters separating the top of the ship from the bridge.
There is a pilot who guides the ship in and out of the harbor. I always love watching the pilots jumping off and onto the ship. I am amazed how skillful they are when maneuvering these large ships. This was the first time I sailed out of New York and seeing the Statue of Liberty is quite a moving experience. It is a touching and special moment that makes you wonder about all the people who came to this country to build a new life for themselves and their families. 
We returned to New York 12 days later. It was early in the morning and New York offered a great light show as the sun rose. I am happy I didn't miss this; it was worth getting up early in the morning. 

Our first day on the Queen Mary was a sea day. I love these days. We explored the ship, from the incredible library (the largest library at sea), where my husband loved looking at old maps and atlases to the spectacular Queen's room. If you like ballroom dancing, you are on the right ship. For the young and young at heart, there is a late-night disco where you don't have to be a ballroom dancer. There was  plenty to do and I enjoyed being on the high seas. I never got bored and was able to relax and enjoy all the different activities.

The Queen Mary 2 is not a cruise ship, it is an ocean liner, built for trans-Atlantic crossings. It is a throw back to the 19th century ocean liners. It even has a kennel for 24 animals. It is one of my bucket list items . I hope I have the chance to do it. ​

I will write  about our excursions in my next blog post. 

I hope you all enjoyed my previous post about Wilder Ranch and maybe some of you who live nearby have visited this spectacular place. 

Years ago, some docents at Wilder Ranch State Park wrote a cookbook that is now for sale. We use the recipes from this book to cook in the old fashioned stove in the Victorian Kitchen. The visitors are amazed when they see this antique beauty. We tell them how we light the fire and how long it takes to heat the oven (when the water on top of the stove starts boiling). There is no temperature gauge and more than once, the cookies got burned. My friend and fellow docent, Georgia, does it the best. I love being in the kitchen with her. My favorite recipe is the one for gingersnap cookies. They disappear very fast when visitors come through the kitchen, and I always save some for my husband who likes them too. ​

Here is a little history about molasses. Molasses is a thick, dark syrup produced during the refining process of sugar cane and sugar beets. Molasses was the primary sweetener used in America (and in Europe) until the 1880s, as it was more affordable than sugar. It contains vitamins and minerals and is nutritionally better than refined sugar. Molasses was a staple in the Victorian kitchen.

Ingredients:
This recipe makes about 34 cookies. 
Preheat the oven to 375° Fahrenheit
¼ cup butter 
1 cup sugar
1 egg
¼ cup molasses
2 cups white flour
2 tsp. baking soda
¼ tsp.salt
1 tsp. cinnamon
½ tsp. ground gloves 
1tsp. ground ginger

Directions:
Cream butter and sugar. Add eggs and molasses and beat well. Sift flour and mix with baking soda, cinnamon, cloves, ginger, and salt. Sift again and then add it to the creamed mixture. Shape the dough into one-inch balls and roll them in a bowl of sugar. Set them two inches apart on an uncreased cookie . Bake at 375 degrees for 10 minutes or until just set and surface cracks. Cool on wire racks.  


Guten Appetit!
Recipe from the Wilder Ranch State Park Cookbook
Posted by Sunnycovechef.com

Wilder Ranch State Park is located on the Pacific Ocean coast north of Santa Cruz, California on scenic Highway 1. It has about 7000 acres with 34 miles of hiking, biking and equestrian trails. The 17 different trails range from easy to moderate, with a classic grassland, oak and redwood riparian landscape. For breathtaking scenery of surf crushing against the rugged cliffs, take the Old Cove Landing Trail along the bluffs. Hugging the coast, it has windswept beaches and is stunningly beautiful, with birds and other wildlife. You might catch a glimpse of migrating whales or watch a flock of pelicans flying just above the horizon. When visiting this park, you will experience the California coastline at its best. It is one of my favorite walks and I take it when I volunteer at the old ranch that is also part of Wilder State Park, and where the park gets its name.

For over five years, I have been a docent at this beautiful place. Wilder Ranch is a state historical park and cultural preserve. Step back in time and visit a late 19th century dairy farm with living animals, a restored Victorian house, a Gothic Revival farmhouse, a barn, a dairy, a working blacksmith shop, and a tool shed powered by a Pelton water wheel. The historical buildings are often open to the public and cater to school groups. My favorite holiday celebrations are the 4th of July and Christmas. As a docent, you can find me in the Victorian kitchen baking cookies on a 100-year old wooden stove that is very temperamental.

I love being out there on foggy mornings and sunny afternoons. Its ideal for children and leisurely picnics under the trees. During the school year, I volunteer when schoolchildren come to learn about life in the late 1800s. We milk fake cows (the children love it). We play old-fashioned games and feed the real cows that live on the farm. All the volunteers dress in clothing of the time period.

 Come visit—and bring your family and friends. Check the website for events and tours.  

We are surrounded by Mexican food where I live, which I have come to appreciate over the years. So, when I was given Gordon Ramsay’s Healthy, Lean, & Fit book, I was immediately drawn to the recipe for a Mexican shrimp cocktail. I have made this recipe several times and it is a winner on my table. It is made with a tangy tomato-based sauce. 

My husband and I enjoyed this dish with a white Burgundy and some crusty bread (or tortilla chips). It is perfect for a warm summer evening or lunch on the balcony. Life is good when you can enjoy a meal like this. If you are ambitious, you can cook the shrimp yourself. I didn’t, as I am at a certain age where I get tired after awhile. To simplify, I buy already cooked shrimp. 

I made some changes to the recipe, using cherry tomatoes instead of regular tomatoes. I substituted a Meyer lemon for the lime because I have a lemon tree. I peeled the cucumber.  

This recipe is a dinner for two and an appetizer for four. 

Ingredients:
1½ TBS ketchup
Juice of ½ orange
1 tsp. Worcestershire sauce
Juice of 1 lime 
¼ cup cilantro, roughly chopped  
4 medium-sized tomatoes 
1 small white onion, finely diced
1 cucumber, finely diced 
14 ounces cooked shrimp, peeled and deveined
1 ripe avocado, diced
Sea salt and freshly ground pepper
Lime pieces to garnish

Directions:
In a large bowl, mix the ketchup, orange juice, Worcestershire sauce, and lemon juice. Add the cilantro, tomatoes, onions, and cucumbers. Season with salt and pepper. Stir in the shrimp and coat with the sauce. Taste and add more salt and pepper if necessary. 
Serve the shrimp cocktail in a pretty glass or bowl with the avocado slices over it, topped with a slice of lime. If you want to add some hot sauce, go ahead (but I didn’t). 
​
Guten Appetit!
Recipe by Gordon Ramsey
Posted by © sunnycovechef.com
​ 

Here are some of my other shrimp recipes.  

This easy to make avocado salad with tiny bay shrimp has been a crowd pleaser in my house for years. It's a light meal for either lunch or dinner. You can prepare this in no time at all.
click here for the recipe

This baked shrimp with Quinoa, feta, and peas makes a scrumptious meal. 
​click here for the recipe

This salad is made with a celeriac root and could be a distant cousin of a Waldorf or a Caesar salad. It's a delicious combination.
​click here for the recipe

This apricot jicama salad is flavored with ginger . A perfect summer salad for a hot day. 
​click here for the recipe