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katharina.kuehr

3 Tomato Gnocchi with Garlicky Prawns

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If you have ever been to Italy you know how a sauce with fresh tomatoes tastes. Creamy, sweet, tangy, fresh, natural, just delicious!! My family and I, we go to Italy every year, at least twice and eating some kind of pasta, gnocchi or risotto with fresh tomatoes is a staple there! I can’t spend time in Italy without eating the delicious Italian tomatoes.

Well, now I am back from holidays, back from Italy and only dreaming about those incredibly delicious tomatoes (not sure if you already know, but I am a tomato addict!! Favourite food of all time), and if I buy a tomato sauce at the store it is far from what you´d get in Italy. I’m not saying that they are not tasty but just not comparable with what you would get in an Italian restaurant. But as I was really craving a tomatoey dish with all the flavor I decided to start experimenting and finally created this super delicious 3-tomato gnocchi.

I was able to find some local, big, austrian tomatoes in different colors and shapes, at the farmers market, which I really liked (the more local the better!!), and all were organic from farmers around and did not contain any chemicals or anything else they didn’t need. I honestly loved the variety of color and really liked the different shapes, which made every single tomato unique. I definitely prefer them having different shapes and sizes without any artificial stuff in them than having 10 tomatoes with exactly the same color, the same shape, and the same taste, which 1) is boring & 2) not natural! I also found some small honey tomatoes which are my favourite! (Best snack ever!) They are sweet, have a great texture and just every bite is treat. The third kind of tomato I used was tomato paste, to intensify the flavor, and I would definitely not leave out when making this because it does make a difference!!! 

I also used fresh basil from our garden, white wine from the vineyard next to our house, and some sour cream from Austrian farmers (if you want to make a vegan version of this sauce, either leave out the sour cream at all or substitute it with coconut cream or another vegan cream cheese substitute)! The prawns that I used were from Italy and I bought them frozen so that they are really fresh. For this dish I used parted tiger prawns because I do not like to have small prawns where there only is one bite. I’d recommend peeling them before grilling or frying them since I believe that it is easier do this before than after cooking but if you prefer peeling it after to give it a look then that works too! 

When it comes to gnocchi I would always recommend using fresh ones. I personally do not like the packaged ones a lot since most of them only tend to become more and more the longer you chew them. You can either make them yourself or if you have a gourmet food store or an Italian store close to where you live, Idaho recommend buying fresh gnocchis there because the quality of fresh ones is just better. I used frozen ones I made over a year ago, which was not the best decision because they were in the freezer for pretty long, so they turned very mushy as soon as I cooked them. It didn’t make a difference in taste but in the looks. So if you can, use as fresh ones as you can get. Of course, if you do not like gnocchi, the sauce also tastes really really good with some pasta or even with rice!

I always make this dish when I start to miss Italy, and it is especially delicious in summer when the tomatoes are fresh, seasonal, and so flavorful. It also is a really healthy and balanced dish. You get some good carbs and vitamins out of the potatoes in the gnocchi, a lot of vitamins and antioxidants from the tomatoes, healthy fats from the olive oil, and some protein from the prawns. It is such a delicious and simple dish that will please the entire family and satisfy all your needs. I hope that you will like this dish and if you have any questions just leave them in the comments, I will answer you! If you are recreating it, just leave the hashtag #unepetitcuisiniere and I will see them!

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3 Tomato Gnocchi with Garlicky Prawns

A delicious & quick weeknight dinner

Course Main Course
Cuisine Italian
Prep Time 13 Minuten
Cook Time 10 Minuten
Total Time 23 Minuten
Servings 2
Calories 584 kcal

What you will need

Thats what you will need:

  • 500 g Tomatoes lrge, and best different colours
  • 200 g Cherry tomatoes
  • 20 ml Olive Oil
  • 1 tbsp Tomato Paste
  • 1 Chili
  • 1 tbsp Sour Cream
  • 125 ml White Wine
  • 3 Garlic Cloves
  • 300 g Tiger Prawns
  • 300 g Gnocchi
  • 1 handful Basil

How to

Thats how it works:

  1. Cut the large tomatoes into 2cm cubes. Half the cherry tomatoes. Peel and finely slice one garlic clove and chili. In a big pan heat up half of the olive oil. In a smaller pot start bringing some water to a boil. When hot add the tomato paste to the oil and stir well until everything is well combined. Then add garlic and chili into the Oil and saute until it starts to turn golden-brown. Add the tomatoes into the pan and saute them for about 3 minutes. Pour the white wine over the tomatoes and add the sour cream and let it all simmer for 10 to 12 minutes. Generously salt and a little pepper. If it gets too thick, add some more wine, if it is too thin add some more sour cream or let it simmer for a little longer.

  2. Meanwhile peal the prawns, slice the other 2 garlic cloves, and add the remaining olive oil into a pan and heat it up. Cook the Gnocchi in the boiling water for about 3 minutes (depending on the Gnocchi you have), until soft. Fry the prawns with the garlick in the oil for about 2 minztes on each side.

    Cut the basil into thin strips and add into the sauce. Keep a few leaves for the garnish.

  3. Drain the Gnocchi and add to the tomato sauce. Divide it onto 2 plates, add the prawns and garnish with basil.

    Serve & enjoy!

Açai Bowl

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A friend of mine is from brazil. And she always tells me about all the delicious acai bowls she eats when she is there. Every. Single. Time. We. Meet. This makes me so jealous! I absolutely love Açai Bowls but it is so hard to get one (and if you get one, to get a good one) in Vienna. Now I know one place that makes really delicious ones and that is Superfooddeli! But unfortunately this one place that actually has them is 1 hour away from my home with public transport 🙁 !

Since I am a really huge fan of these bowls and do not want to spend 2 hours reaching that place and coming back I decided to make my own one. I bought Açai Packets from that store and made it at home. Absolutely delicious! And so easy. I really haven´t expected it to be that easy! The clue to making a good Açai Bowl is having a good blender. If your blender is not very strong, it is going to be hard for it to blend everything up smoothly and there will remain chunks in the smoothie.

I love having such a bowl for breakfast or brunch or even as a light lunch! It is prepared so quickly and really delicious. If you are off heading somewhere you can just pour it into a Tupperware and take it on the go! I love this dish!

Isn´t it a ton of Sugar?

Although I love making smoothie bowls, an issue I have with those kind of meals is that I am usually eating tons of sugar. Bananas, berries, mangoes, acai, … whatever. They are really delicious and full of vitamins but sadly also full of sugar. If you blend all of them up, I believe that you eat more fruit pureed than you would normally eat as a whole. To still get a delicious, creamy, and sweat bowl but not consuming to much sugar I decided to add some veggies to my meals. And believe me, this was the best decision!

I could not taste the vegetables at all, I couldn´t have told that they were in there. My 2 tips to adding vegetables to your smoothies are:

1st: freeze them before adding. You not only get a creamier and thicker consistency but you will also taste them less. I do not know why, but it absolutely is worth it.

2nd: use vegetables that do not have an intense color. In this case, it doesn´t matter too much since the smoothie bowl is pretty dark anyways but when making a bright smoothie bowls, e.g. a mango one and you add a dark vegetable like spinach, the whole meal will get a darker color and will look less appealing. If you want to make a green smoothie though, this is something different, the go ahead and add all the spinach and kale. For my Açai Bowl I used celery and zucchini, which I have peeled before a froze it.           

What about toppings?

When it comes to the toppings you are absolutely free and can decide according to your desires! If you prefer fresh fruit, whatever fruit you like, something crunchy, something frozen, something creamy, the possibilities are endless! For me, I believe that toppings are the best part of any smoothie bowl!

As delicious as they are, you can easily go overboard. When adding tons of nut butters, chocolate chunks and sugar loaded granola you can easily turn a light and healthy meal into something rather heavy and dense. For my topping I like to use some more fresh fruit, like mango and berries, some homemade healthy granola, coconut chips, goji berries, hemp seeds, a spoonful of nut butter (I absolutely love almond butter with this!), some cut up banana and some edible flowers.

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Açai Bowl

A low sugar twist on our all time favorite smoothie bowl

Course Breakfast
Cuisine brazilian
Prep Time 12 Minuten
Servings 1
Calories 465 kcal

What you will need

For the smoothie

  • 100g g frozen Acai
  • 1/2 Banana frozen
  • 2 stalks Celery frozen
  • 1/2 Zucchini frozen
  • 100 g Blueberries frozen
  • 100 ml Almond milk more/ less depending on how thick you want it

For the toppings

  • 1/2 Mango
  • Blueberries
  • 2 tbsp Granola
  • 1/3 Banana
  • 1/2 tbsp Goji Berries
  • 1 tbsp coconut flakes
  • 1 tsp almond butter or any other nut butter

How to

Thats how it works:

  1. The night before making the bowl peel the zucchini and cut it up along with the celery and banana. Freeze an Açai package and the berries.

  2. Add all the ingredients for the bowl to the blender and blend it up. Start with a little nut milk and work your way up adding a little a time, depending on how thick you want your bowl to be.

  3. While you are blending the smoothie, take the mango and cut down the half. Peel it and place it with the flat side down on a cutting board. Finely slice it into really thin strips. The thinner the easier to make the rose. Once you have cut it, carefully slide them slightly apart, so it is a long strip. Take an end of the long strip and start rolling it so it will turn in itself so it turns into a rose. Cut up the banana into slices.

  4. When the smoothie is blended well, pour it into a bowl. Top it with the mango rose, the banana, the granola, the berries, the goji berries, the coconut, almond butter, and edible flowers. 

  5. Serve and enjoy!

No-bake Vegan Cashew Lavender Cake

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When it comes to making vegan desserts, I am usually not the first person to be asked. Don´t get me wrong, I do like desserts, although they cannot be too sweet, and I do like vegan food but I just have so little experience with making vegan desserts. I am all into that richness and creaminess of dairy products as cream, mascarpone and cream cheese. Especially in summer, when I do not want to turn the oven on but still have a slice of cake. 

This cake has definitely changed my mind though. I do not need the rich milk products (which are not necessarily healthy) in order to make a no-bake cake. A plant based version definitely is an alternative. It still contains a richness and a lot of flavor but is healthier and vegan! I do not want to call it a vegan cheesecake as others might do, because I do not believe that it tastes like cheese and in my opinion a CHEESE cake can´t be vegan. 

I made this recipe using a sugar free syrup and only sweetened it up with a little maple syrup because I wanted to make it a healthier and refined-sugar free version but also not have it too sweet. The coconut milk and the cashews already give it some sweetness so I did not believe that it is necessary to add a lot more. If you are a sweet person, you can add as much syrup as you desire!

For the crust I decided to use few ingredients and make it simple. It uses dates, for binding and natural sweetness, almonds, for texture and healthy fats, oats for carbohydrates, protein, fiber, and lots of vitamins, a pinch of salt to bring out the flavor, and lastly some coconut oil to bind it all together. I think that this tastes like rawnola, basically like a muesli and I loooove it. If you want to you can absolutely make the recipe for the crust and eat it with some milk or yoghurt or even form it into energy balls to eat them as a snack. 

The cream layer is made with full fat coconut milk, to keep that richness but still lighten it up a little )if that makes sense), cashews, that give the cake a sweet hint, add texture and creaminess and loads of healthy fats and proteins, some coconut yoghurt for more creamy deliciousness (I think b now you can tell that this is going to be a creamy cake!), some agave to sweeten, sugar free lavender syrup to add some flavor and agar to bind it all. If you cannot find a sugar free lavender syrup or a lavender syrup at all, this recipe works very well with any other syrup as well. 

If you are allergic, or do not like almonds you can substitute them with any nuts of your desire, which is the same for the dates. They can be replaced with any dried fruit you like, as apricots or figs or else something. If you want to get a little fancier with the crust and add some seeds such as chia, hemp, or sunflower, feel free to do that but I decided to keep it simple and use few ingredients. 

I like the cake most when it is enjoyed cold, straight out of the fridge. When it is frozen it loses some of the flavor so I would not recommend doing that. This cake works perfect if you have a group of friends over and some are vegan as this is a delicious desset for anyone vegan or non-vegan. It is pretty healthy as it contains lots of healthy fats, protein, carbs, and vitamins so it is a balanced and delicious snack. 

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Vegan Cashew Lavender Cake

A really delicious vegan dessert

Course Dessert
Prep Time 30 Minuten
Soaking & Cooling time 10 Stunden
Servings 12 slices
Calories 221 kcal

What you will need

For the crust:

  • 130 g Dates about 5
  • 50 g Oats
  • 80 g Almonds
  • 1 tsp Coconut Oil

For the cream layer

  • 115 g cashews
  • 1 can full fat coconut milk
  • 150 g coconut yogurt
  • 20 g agar-agar
  • 60 ml sugar free lavender syrup can substitute for any other fruit syrup
  • 1 tbsp maple syrup

How to

  1. Put the cashews in a bowl and let them soak for at least 6 hours or overnight.

  2. Blend the dates in a food processor until it forms a paste. Add the oats, almonds, coconut oil and a pinch of salt and blend again until it becomes firm texture. Line out an 18cm springform pan with parchment paper. Add the crust into the pan and press it to the ground and all the edges. Place it in the fidge.

  3. Drain the cashews and place them in a food processor. Add the coconut yoghurt, the maple syrup, and the lavender syrup and blend until smooth.

  4. Place the coconut milk in a sauce pan along with the agrtine. Bring it so a boil and let cook for 2 minutes. Add one tablespoon of the cashew cream into the coconut milk mixture and mix well. Pour it back into the rest of the cashew cream and mix it well (by hand!). It works best with a spatula. If you prefer it sweeter, add a little more lavender or maple syrup here.

  5. Take the springform pan with the crust out of the fridge and pour the cashew cream on top. Place in the fridge for at least 5 hours to overnight to let the agartine get firm.

  6. When ready take it out of the fridge and garnish with almonds, blueberries and some fresh lavender.

    Serve and enjoy!

Grilled Peach Salad

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I currently am enjoying the last barbecues with friends and family on those late warm (or not so warm as we have here in Austria :() summer days. It’s a coming together, spending time with loved ones, enjoying sun, summer & drinks. Just laughing, chatting and feeling so free, just happy. You’re just sitting around a table and enjoying your time. Honestly, who doesn’t enjoy it? I am really going to miss the smell, taste and atmosphere of the barbecuing during winter, when it is cold and you only step outside when there is no other option. Thinking about this just gives me even more reason to enjoy every day, on which sitting outside and having a barbeque is still possible, as much as I can.

Barbecue to me means grilling some goood meat and making a bunch of delicious sides & salads. But who only wants boring salads. I mean – I get it, get some Vitamins in and be healthy but that doesn’t have to be boring. It is so simple to transform a boring salad into super delicious and addicting one with very little effort and ingredients. I can tell you so much, this salad is so mouthwatering and has such a great flavor so everyone will love it. Believe me. Even my brother who can be hunted with salads, really liked it. This salad is such a great side for any grilled dish. And if you don’t feel like barbecuing you can just make more of it, top it with some feta cheese, chickpeas or grilled prawns to enjoy it as a main. 

So why still sit around? Hurry up to still get those delicious late summer peaches from your local market and step into the kitchen. Stone fruit season is such a great season for cooking. You can make amazing sweets like tartes, cobblers, ice cream and muffins, just to name a few, or you can enjoy them in savory dishes such as salads, skewers, curries or chutneys. You can even mix them into drinks and make a Bellini and home. How versatile? For this salad I’d recommend using some orange or pink peaches as they make the salad nice & colorful. Also take some that are a little firmer so you don´t have problems with taking them off the grill because they´re falling apart. If you feel really fancy you can drizzle some balsamic reduction on them while grilling to make them extra sweet.

The dressing for this side is not your average oil-and-vinegar dressing, no it is much better. I used some creamy Tahini which is an oriental sesame paste, a fresh egg yolk, a good squeeze of lemon juice from lemons we grew in our garden, some balsamic vinegar for a refreshing twist, a little honey to sweeten it up and some Dijon mustard to give it that addictiveness! Absolutely bomb ?. To get that extra creaminess you don’t just whisk the ingredients but similar to a super quick mayo you use a hand blender and pull it up in one go. It just creams it all up and you get your new favorite salad dressing. Sure, it takes a little more time than simply adding 2 ingredients but it’s so worth it. 

To give the salad some more texture and make it more filling I added a few other ingredients. Some avocado (because what is a salad without avocado?), for some extra vitamins, fiber, and healthy fats, some cucumber for freshness, vitamins, and crunch, a mix of fresh herbs for a summer feeling a flavor, and last but definitely not least I decided to sprinkle some pine nuts. I love nuts in salads because I think that they make it more filling, add a good crunch, and just make it a little heartier. 

Now I can honestly just give you one more tip; go to a market to get some peaches, and you´ll be the chef of your next barbeque. 

If you recreate this I would love to see it, so just tag me on Instagram with @uneptcuisiniere or with the hashtag #unepetitecuisiniere so I can see if you enjoyed it as much as I did. You can also send me a mail or leave a comment behind, I would be really thankful for that! 

I hope you enjoy it, 

Katie <3

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Grilled Peach Salad

Amazing salad to round up the barbeque season

Course Salad, Side Dish
Prep Time 15 Minuten
Cook Time 5 Minuten
Total Time 20 Minuten
Servings 4
Calories 198 kcal

What you will need

For the Salad

  • 4 handful Salad I would recommen using something like spinach or lambs lettuce
  • 2 Peaches
  • 1 small Cucumber
  • 1/2 Avocado
  • 3 Spring onions
  • 2 tbsp Pine nuts
  • 1/2 handful Basil
  • 1/2 handful Mint
  • salt & pepper

For the dressing:

  • 1 Egg yolk
  • 1 tbsp Tahini
  • 2 tbsp Olive Oil
  • 1 tsp Dijon mustard
  • 1 lemon juiced
  • 2 Tbsp vinegar you can use a little less if you prefer it less sour

How to

Thats how it works:

  1. Heat up the barbeque.

  2. Wash and rinse the salad and add it into a bowl. Cut up the paches into 1.5cm thick slices. Finely slice the cucmber and add it to the salad. Cut the spring onions into thin strips and take the rings apart fromeach other. Slice the mint and basil and roast the pine nuts.

  3. Brush the hot grill with a little olive oil and place the sliced peaches on top. Let them grill for about 3 minutes on each side.

  4. For the dressing, get a tall mug. Gently place the egg yolk on the bottom, in the middle of the mug. Add therest of the dressing ingredients on top of it. take you hand blender and carefully place it on top of the egg yolk. Turn it on and slowly pull it up in one go. This will make the dressing really creamy.

  5. Mix together all of the ingredients in the salad except for the peaches. Pour the dressing on top and mix again. Divide the salad onto 4 bowls and top the with the grilled peaches.

  6. Serve & enjoy!