Pan-fried bread


From one year to the next I nearly forgot the promised recipe for all the bread leftovers occuring when cutting out bread stars for my Christmas dinner. I had used five slices of  multigrain bread for the stars and let dry the edges over nigh to frie them in a pan lateron. This way you may make use of bread leftovers the whole year through.

Ingredients: two servings

  • bread (leftovers or 4 slices, diced)
  • 2 bell peppers
  • 2 eggs
  • 125ml milk
  • 100g salami
  • 100g grated cheese
  • cooking oil, pepper, salt, paprika

Wash and seed bell peppers. Dice peppers, onion and salami. Heat some cooking oil in a pan and gently roast vegetables. Add the salami then and in the meantime whisk both eggs with milk and pour in the bread leftovers. When salami and peppers took on color pour egg whisk into the pan and mix with pepper and salami. Roast further 5 minutes, season with pepper, salt and paprika and add grated cheese shortly before serving.

We omitted cheese because my test eater doesn’t like it. This way the meal is a bit less satiable.




These mini tortellini skewers are a lovely starter or a wonderful snack for a buffet. The pesto sour cream dip is done in a minute and served in a seperate bowl.  Take small, dried tortellini and cook according to package directions. All kinds of fillings are possible, we took some with a “pizza filling”. For 25 skewers you’ll need:

125g small tortellini 2016_tortellinispiesse2
250g sour cream or mascarpone
3 El basil pesto
25 – 35 cocktail tomatoes
1 pot basil
pepper, salt

Cook tortellini following package directions and let them cool. Mix sour cream/mascarpone with pesto and cream. Season with salt and pepper.
Thread a tomato and a basil leaf between two tortellini on a small wooden skewer. Then give some additional tomatoes into a small wine glass and place the skewers in between. Serve dip in a seperate glass or bowl.
If the skewers are to be served as a starter, simply give some of the dip into a shot glass for each guest and put one or two skewers inside.






Happy New Year!


I wish all readers and crafters started their new year in good health. Now we’ll have to come back to everyday life after all those troubled holidays. There’s still one part of my Christmas table missing, the tortellini-skewers recipe. I’ll present them in a day or two because it’s a perfect recipe for a buffet the whole year through.

Best wishes


A merry Christmas in peace and health to all my readers and their families.

Bread stars


The next stars on my table are covered with cream cheese, Gouda and salami because I needed them for a cheerful girls’ meeting. For Christmas you may take smoked salmon, gossamery cut cold meat or a noble hard cheese. Cheese and salami are shaped with a cookie cutter too. My homies are always directly attacking the leftovers. 2016_sterne5For a starter you’ll need two stars for each guest. I managed to cut out two stars one slice of my multigrain bread that I had just cooked in the morning. Apply a tangy cream cheese on each bread star. I chose one with “grilled pepper” flavour. Put cheese or salami stars on top and powder with some ground pepper or paprika. Then serve them on a Christmas plate, star shaped would be perfect. Instead of multigrain bread you may take large sandwich toast slices. Lightly toast it before using the cookie cutter. Don’t throw away the bread leftovers. They’ll be good for a spicy pan fried meal. This recipe will follow shortly.