Recipes from Home

because an index card box is so last century…
26 Aug 2021 by Katja

Basil Pesto

  • 50 grams (1 ¾ ounces) basil leaves (no stems) Approximately 2 ½ cups (lightly packed)
  • 2 cloves garlic
  • 1 pinch coarse sea salt
  • 6 tbsp (90 ml) Extra virgin olive oil
  • 2.5 oz (70 g) or ? of a cup grated parmesan cheese
  • .5 oz (15 g) or 3 tbsp grated pecorino cheese
  • 2 tbsp (15 g) pine nuts

Wash the basil leaves and dry them very well by placing them on paper towels.

Crush the garlic and place it in the food processor along with a pinch coarse salt, half of the basil and 1 tbsp of olive oil. Blend at a low speed and pulse rather than continuously mixing at high speed.

Add the rest of basil and continue pulsing for a few seconds.

Then add the pine nuts, Parmesan, pecorino and 3 tbsp olive oil. Mix again intermittently, until everything is well blended and somewhat smooth with a bit of graininess.

Empty the pesto into a bowl and dilute it by adding 1 tbsp olive oil, little by little until you have a soft texture.

From Olive Tomato

19 Apr 2021 by Katja

Scalloped Potatoes

  • 300 ml heavy cream
  • 420 ml fat free milk
  • 2 cloves garlic, smashed
  • 2 small shallots, quartered
  • 1/8 tsp nutmeg, grated
  • 6 sprigs fresh thyme
  • 2 tsp whole peppercorns
  • 1 tsp salt

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18 Dec 2020 by Katja

Drop Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1 cup cold buttermilk (or a combination of plain yogurt and milk)
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    6 Dec 2020 by Katja

    Greek Cabbage with Rice

    • ¼ cup olive oil
    • 1 medium onion diced
    • ½ of a small cabbage coarsely sliced
    • 1 tomato, finely chopped or grated
    • salt, pepper
    • ½ tsp cayenne
    • ½ cup medium grain rice

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    28 Nov 2020 by Katja

    Hutzelbrot in the No. 4 Universal Bread Maker

    This is the appropriate amount for the UBM. We normally make twice this.

    • 250 g dried pears
    • 250 g dried figs
    • 250 g prunes
    • 250 g raisins
    • 125 g almonds
    • 125 g hazelnuts

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    11 Nov 2020 by Katja

    Sourdough Starter

    This is copied from Eat The Roses How To Make Your Own Sourdough Starter and Why You Should, because I have trouble finding it again when I want it.


    Pictured: Stockholm Sourdough 2.0

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    9 Nov 2020 by Katja

    Summer Fruit Crumble

    First time note: much too sweet! Next time, reduce sugar in both the fruit and the crumble.

    For the fruit:

    • 1/3 cup (77 grams) packed light or dark brown sugar
    • 3 tablespoons (30 grams) flour

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    20 Sep 2020 by Katja

    Schweizer Wurstsalat

    • 350 g bologna, thick cut
    • 150 g Swiss or Emmentaler cheese, thick cut
    • 1 medium onion
    • 2 cornichons
    • 50 g marinated peppers
    • 2 tbsp apple cider vinegar
    • 4 tbsp vegetable oil

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    1 Sep 2020 by Katja

    Garbanzo Salad with Herbs and Scallions

    • ½ cup plain full-fat Greek yogurt
    • 3 tablespoons mayonnaise (I have also substituted olive oil)
    • 2 tablespoons lemon juice (from 1 lemon)
    • 1 ½ teaspoons Dijon mustard
    • 1 teaspoon kosher salt

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    7 Jun 2020 by Katja

    Omi’s Potato Salad

    • 4.5 lbs red potatoes
    • 0.5 lbs red onion
    • 6 hard-boiled eggs
    • 4 oz white wine
    • 1/2 tbsp wine vinegar
    • 4 tsp Dijon mustard
    • 1 tsp salt
    • 0.5 tsp black pepper
    • 1.5 tsp thyme

    Read more on Omi’s Potato Salad…