Boursin Cheese Sauce with filled Pasta

Once again having a break from driving the Green Hell and cooking something in the AirBB's small kitchenette.

It has only a two plate electric stove top wedged on the edge of the counter. Not very fast and boxed in with the coffee maker.

But I made it work. Some fresh tortelloni pasta filled with cheese and pesto and more cheese to give the sauce some nice shine.

I bought the famous French Le Boursin cream cheese with garlic and herbs.

Together with a spring onion and a red long pepper sauteed in butter it made a very rich sauce.

I had a tiny package of spaghetti seasoning in my kitchen travel bag. Full of Italian herbs. Now was the time to get rid of it.

I ladled the tortelloni directly from the pot to the pan. The pasta water was great to thin out the sauce.

After cleaning the kitchen and starting the dish washer, I went back on track to do more laps. A very successful weekend.

Eating out at LUCIA Nuerburgring again

This years Tourist Drive Season starts on March 7th 2026. I came up to the Ring the day before.

I haven't been at LUCIA in 2025, that's why I made a table reservation.

The restaurant is known for their chicken specials, but they amped up the menu a little. But I came for the grilled Italian seasoned spatchcocked spring chicken.

As a side I choose the very best fries in the area. They are sooo good.

A complimentary starter was fresh warm breadsticks with garlic cream cheese.

Food was great and the service very good.

Apple Cinnamon Mousse

Topped with chocolate tonka cream balls.

My Komet package with lots of sweets is not getting any thinner. There is still a lot to try.

This is a package of a cream I ordered in addition to the puddings. I just wanted to see if they can hold their own with all the Paradise creams sold here in the supermarkets.

The verdict is: yes, they can.

Only 250 ml whole fridge cold milk and an electric whisk are needed. And patience to let it whirl 3 full minutes.

Then I devided the mousse in two bowls and looked for something to make it look less plain. I have an unopened box of cocolate balls filled with tonka bean cream sitting on the counter since November last year. 

Expiration date is next April, so they were good to go. I tasted one "for poison". Cut through the middle and on top of the mousse. Good choice.

Air Fryer Sausage Skewers

My new favourite way to cook Bratwurst.

 

No fat splatters on the stove. No burned bits sticking in the pan afterwards. No strong frying smell.

I've cut up the sausages in 5 pieces. My wooden skewers were way too long for my airfryer. I took a garden sheare and cut them to the right size.

A bit of red long pepper and spring onion went in between the sausage chunks. 3 skewers fit in my airfryer. I put the remaining veggies in with the skewers.

A good spraying of oil and 12 min at 180 C were enough to cook them properly. But turn the skewers after 8 min.

Just a piece of Baguette and some Dijon mustard to have a nice lunch.

 

No Bake Waffle layer Cake

This is a Russian style cake.

I was at Mix Markt, an Eastern European Supermarket and put a lot of unknown stuff in my shopping cart.

The waffle packages filled many shelves and were sold in different big and small stacks. I did not know what they were. I thought like the Oblatzki.

Yesterday evening I opened the package and tasted a very thin waffle. Absolutely bland.

I started my Google translater and discovered that these waffle leaves are for a cake. On the backside of the package were pictograms and words I could read.

Butter, sweetend condensed milk and fruits. 

Now I had an idea and thought about a lighter buttercream. Pudding and a bit of butter and the sweetened milk. Pineapples as fruit.

Recipe:

500 ml whole milk

1 package Vanilla pudding

2 tbsp sugar

1 tsp vanilla extract

75 g butter

1 can sweetened condensed milk 389 g

5 waffle leaves

1 can pineapples

Cook the pudding and let it cool down. Beat the butter creamy and stir in the condensed milk.

Add the pudding and start layering. It should be enough for 5 layers.

Vanilla Cream on Cherry

I was at my friends house for lunch. The only picture I'd take was the dessert.

It is actually a Dr.Oetker Christmas dessert. My friend handed me the recipe. It was very simple

Recipe for 4:

1 package Vanilla sugar

1 package Sahnesteif or Whip it

50 ml cherry nectar or juice

500 ml Vanilla Yogurt

Mix juice with sugar and whip it and bring to a simmer, let it thicken. Pour in 4 dessert glasses and use a toothpick to paint strips up the lower part of the glasses.

Let it cool down. Spoon the vanilla yogurt on top and let it sit in the fridge for 3 hours.

Changing Tortilla wraps to chips

Sometimes you need one or two soft tortillas for a recipe. But you only get them in packs of 8 or 10.

I am no fan of wraps. They always remind me of cardboard wrapped food. Especially when they are cold from the fridge.ä

A couple of wraps were sitting in their bag and getting hard. But today I had an idea.

Cooking an Indian vegan dish I thought about a type of bread to dip in. My eyes fell on the wraps. I've seen Mexican women using up the days old tortillas and cutting them in wedges and deepfrying them.

I did the same. But next time a "fresher" tortilla would be better. The chips went from pale to dark in the matter of minutes. I drained them on kitchen paper and lightly salted them