Küchen Klatsch
Appetit holen darf man sich, gegessen wird zu Hause.
Tomato Cheese on Toast
A Cannon Family Classic
serves 2
  • 1 can Condensed Campbell's Tomato Soup
  • 200g Velveeta cheese or sharp cheddar, cut into thin slices
  • 1 cup milk
  • 4 slices of wholegrain toast (stale bread can also be used)
  1. Add tomato soup to a medium size pot, then fill the can with milk and also add that. This helps to really clean out the can.
  2. Heat on medium high until the soup begins to boil, keep stirring it to combine. Should take 5-10 minutes.
  3. Toast your toast.
  4. Prepare the bowls with the slices of cheese. Once the soup is ready, pour it over the cheese so it melts. The tear up a slice of toast and also add that to the bowl. Enjoy!
Butter Mochi
Adapted from my aunt
Note: I halved the original recipe, which made a whole baking sheet and used 5 eggs.

  • 1/2 box mochiko rice flour
  • 1 1/2 tsp baking powder
  • 3/8 stick of butter at room temperature
  • 1 cup milk
  • 1/2 can coconut milk
  • 2 eggs
  • 1/2 tsp vanilla (or one package vanilla sugar)
  • 1 cup sugar
  1. Preheat the oven to 350°.
  2. Beat butter and sugar together, then add eggs one by one, then add the rest of the wet ingredients and combine.
  3. Add dry ingredients and mix together.
  4. Grease a pie form and fill with batter. Bake for ≈ 40-50min or until golden-brown on top and set. Cool before enjoying. Itadakimasu!
Linguine agli asparagi e pesto
serves 2-3
  • 250g linguine (or substitute pasta of choice)
  • Zoodles (2 cups spiralized zucchini)
  • Asparagus, cleaned and cut into thirds (1 package)
  • Optional Almonds or walnuts (≈ 6)
  • Fresh basil leaves (Handful)
  • 3 tbsp olive oil
  • 1/2 cups grated parmesan cheese
  • 2 garlic cloves
  1. Cook pasta according to package instructions. About 2-3 minutes before the time is up, also add the zoodles. Then drain.
  2. Char the asparagus in a cast iron pan with no oil, rotating once, for about 10 minutes. Then remove and set aside.
  3. Blend the nuts, basil, olive oil, parmesan cheese, basil and garlic with a food processor or immersion blender to make the pesto.
  4. Toss everything together in a bowl and serve right away. Add pepper and salt to taste. Delizioso!
Vegetarian DSW Enchiladas
serves 4, but also makes great leftovers!
  • 10-12 large flour tortillas (give or take)
  • 3 cups mixed frozen vegetables
  • 2 cans beans (black, pinto, kidney...)
  • 1 large can red enchilada sauce OR for extra school lunch authenticity just use salsa
  • 1 cup grated cheese
  • sour cream to serve
  1. Preheat oven to 350°.
  2. Drain beans in a colander, add mixed vegetables and wrinse with water.
  3. Pour a little bit of enchilada sauce into the bottom of a glass baking pan, then line up the tortillas in "U" shapes until the pan is filled. They should stay in place on their own.
  4. Spoon in the bean-vegetable filling so that it is equally portioned out among the tortillas.
  5. Roll the tortillas up and rotate them so that they don't unravel..
  6. Cover with enchilada sauce and grated cheese.
  7. Bake for about 25 min until the cheese is bubbly on top and the insides are thoroughly heated.
  8. Serve with sour cream. Other good toppings are hot sauce, avocado and cilantro. ¡Que aproveche!
Basler Brunsli Two Ways
My new favorite Christmas cookie recipe, so sparkly and delicous!
  • 250g ground almonds (aka almond flour)
  • 100g dark chocolate, very finely chopped
  • 200g sugar, plus extra for decorating
  • a pinch of cinnamon
  • 1 teaspoon spiced rum
  • 2 egg whites beaten into stiff peaks
  • walnut halves for decorating (optional)
  1. Preheat oven to 300°.
  2. Mix the dry ingredients together. Add the rum, then fold in the stiff egg whites until combined.
  3. Grease the baking sheet or cover with baking parchment.
  4. Version one: roll the dough into little balls using about a heaped teaspoon of dough each. Dip these into a bowl of sugar and place on the baking sheet. You can decorate them by lightly pressing a walnut half on top.
  5. Version two: Roll the dough out until it's about 1 cm thick. Then cut into shapes with your favorite cookie cutters. Place on the baking sheet and sprinkle some sugar on top.
  6. Bake for 5-10 minutes or until they are lightly browned. En Guetä!