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Posts tagged ‘cooking’

Homemade Mulled Wine


With the holidays approaching and cold weather outside, it is the perfect time to turn on your fireplace and enjoy a cup of smooth, full-bodied homemade Mulled Wine. It is an old fragrant European concoction that is consumed during the Christmas Season, starting with the first of Advent and is served hot, traditionally at German Christmas Markets. It makes a nice drink also on New Year’s Eve.

You will need:

  • 1/4 liter red wine (1 cup), like Burgundy or Cabernet Sauvignon
  • 1 teaspoon freshly squeezed lemon juice or 1 slice of a lemon (rinse the lemon before use)
  • 1 teaspoon freshly squeezed orange juice or 1 slice of an orange, optional (rinse the orange before use)
  • 1 stick of cinnamon
  • pinch of ground clove
  • pinch of ground anise or 1 star anise, either one – not both
  • 1 tablespoon rock sugar (or 4 teaspoons white granulated sugar) or to taste

This recipe makes 1 cup of Mulled Wine. Multiply the recipe for more. If using very dry wine, you might want to add more sugar to taste.


Heat the red wine with the rest of the ingredients in a pot over medium/medium low heat until very hot, but do not allow the wine to come to a boil, for about 20 to 30 minutes. Sieve the wine using a fine mesh strainer or spoon out any fruit slices or dried spices that are used and pour it into a porcelain mug or a glass coffee mug and serve it hot. Leftovers can be reheated. Store leftover Mulled Wine without any fruit slices, cinnamon sticks, or star anise.

Grab some Macaroons or Butter Cookies and a cup of hot Mulled Wine late in the afternoon. This heavenly tasty concoction is knock-your-feet-off delicious and warms up your body, heart, and soul!

Enjoy Life. Eat Tastelishes. Themed, photo-illustrated inspiring eBooks by Tastelishes for the home cook & home baker are available at Amazon and Smashwords.

All writing, illustrations, and photography is Copyright Tastelishes 2014, unless indicated otherwise, and may not be reproduced. All rights reserved.

Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.     Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.

All writing, illustrations, and photography is Copyright Tastelishes 2015, unless indicated otherwise, and may not be reproduced. All rights reserved.


Fresh Tomato Soup

Tomato Soup with Logo small

This creamy tomato soup is simple and easy to make. It is gluten-free and dairy-free and packed with flavor.

You will need:

2 lb (1 kg) fresh tomatoes
2 – 3 tablespoons margarine (e.g. Fleischmann’s)
dash of extra virgin olive oil
3/4 – 1 onion (yellow or red), finely diced
1 heaped tablespoon celery leaves, chopped (about 3/4 oz or 20 grams)
1 bay leaf
2 cups (500 ml) water
a dash or two (or to taste) of soy sauce, gluten-free
fine salt, to taste
fresh black pepper, to taste
1 teaspoon of Italian dried herbs
1 tablespoon (or to taste) salt-free Mrs. Dash Original Blend
pinch of nutmeg
dash of curry powder
dash of ground rosemary (you can grind dried rosemary in the coffee grinder to a very fine powder)
dash of ground oregano
dash or two of Old Bay

Cut the tomatoes into dice. In a heavy-bottomed saucepan (preferably stainless steel), melt the margarine and olive oil over medium heat. Add the onion, celery leaves, and bay leaf. Cover, reduce the heat to very low and cook for about 10 minutes until softened. Add the tomatoes and water and season to taste. Cover the pot with a lid and bring it to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until all the flavors have blended, about 30 minutes. Discard the bay leaf. Set aside and puree the soup with a blender for a creamy texture. No thickening or milk/cream required. It is rich in flavor the natural way. Using ripe tomatoes intensifies the flavor and color. Serve hot and enjoy!

Tastelishes cookbooks are available at Amazon and Smashwords.



Book Release

Brand new book release: Tastelishes Christmas Cookies & More – Festive Baking. This exciting eBook with new recipes is now available at Smashwords for a special introductory price of only $2.49. Don’t miss out.

Tastelishes baking Christmas Cookies and more festive baking.

Aromatic Arugula Salad


This is a simple, quick and light salad for lunch.

You will need: (Makes 1 dinner-size plate)

about 2 handfuls or 70 grams (2.5 oz) of baby Arugula/Mini-Roquettes, triple washed
3 – 4 slices of Prosciutto (or as much as liked)
2 hard-boiled eggs
3 – 4 Baby Bella mushrooms (or as many as liked), wiped clean with a moist towel/paper towel and the tip of the stems cut off
salt to taste
fresh pepper to taste
olive oil to taste (extra virgin)
freshly squeezed lemon juice to taste
mustard for the eggs

Cook the eggs first. Put them in a small skillet and cover them with water. Cover the pot with a lid. Bring to a boil over high heat until bubbles begin to form. Set the timer to 8 minutes and let boil. Drain the water and rinse the eggs with ice cold water once or twice to stop the cooking process. Set aside and let the eggs cool off for 10 minutes or so. They can be used cold or lukewarm. Arrange the Arugula on a dinner plate. Slice the prepared mushrooms and evenly spread over the salad leaves. Tear off random sections of each of the Prosciutto slices and arrange throughout the salad. Slice each peeled hard-boiled egg in half and add to the plate. Mount a dollop of yellow mustard onto each egg. Season to taste with salt and pepper. Lightly drizzle with olive oil and use as much lemon juice as you like. It could require as much as half a lemon, depending on how zesty your taste buds can tolerate. Enjoy this succulent salad!

Tip: To make eggs easier digestible, cook them as described above. Once cooled off, peel and carefully rinse them. Pat dry with a paper towel and use according to the recipe.


Tastelishes eBooks on cooking and baking with natural food are available at Amazon.

8 Keys to Fearless Baking with Yeast

Baking with yeast is easy and simple if you know the basics to making fluffy yeast dough for a tender yeast cake. Tastelishes shares the keys to working with yeast successfully. Press Release.


Photo: Yeast Dough – Copyright Tastelishes 2013. All Rights Reserved.

Rockaway, New Jersey, United States of America ( February 11, 2013 — Do you not just love to indulge in a freshly baked piece of Challah Bread with the most tender crumb? It is probably the best known food item made from yeast. You might wonder what type of yeast a home baker should use and which one achieves the better results. The Author C.C. Barmann, Founder of Tastelishes, published 14 inspiring, themed eBooks with top-quality recipes on cooking and baking with natural food. Today, she shares her insights, tips, and the keys to successful baking with yeast.

Tastelishes recommends choosing from either dry active yeast or fresh yeast. Generally, fresh yeast tends to rise higher than dry yeast and therefore produces fluffier dough. Fresh yeast is the preferable choice, yet it involves a longer process by having to rise twice, whereas with dry yeast, a starter dough is not typically required. Whenever a recipe calls for dry active yeast, it can be substituted with fresh yeast and vice versa. If fresh yeast is not at hand and dry active yeast is used, Tastelishes suggests not to skip making a starter dough. Recipes that call for yeast reach the best results with a starter dough followed by a proofing process until the dough increases to about double the size. Typically, when using dry yeast, a starter dough is skipped and the dough rises only once, until the volume doubles. The finished product provides a fairly good result. In order to improve the consistency and texture, Tastelishes encourages the home baker to let the dry yeast rise/foam first, for about 15 minutes. Then, all the ingredients get mixed together and the dough is set aside to proof until ready to use. This way, Tastelishes ensures, the dough will be much fluffier, airier, and less dense. The more and longer yeast dough rises, the better the result and texture of the cake.

Furthermore, yeast always needs to be nurtured with sugar in order to rise, as well as using ingredients that are at room temperature and never chilled or it would kill the yeast’s function to rise. Liquids, such as milk, need to be lukewarm, never hot, to instill the yeast’s growth. When a recipe calls for adding salt, it should never be added directly into the yeast, but rather sprinkled over the flour. Salt and yeast should not come in direct contact with each other in order to not destroy its rising function. Using unbleached, all-purpose flour is advised.

Finally, the dough needs to rise in a large bowl. According to Tastelishes, the baker has several choices: It can be placed at room temperature, but the ideal place is a warm spot, near heating vents or radiators without airflow blowing in its direction. To create a warm spot, the oven can be heated to 180 degrees Fahrenheit, then turned off and the bowl with the dough can be placed on the center oven rack. The dough in the bowl needs to be covered with a light kitchen towel so that the surface of the dough will not dry out. A spatula or a wooden spoon should be placed between the oven door to keep air flowing. Another possibility to create a warm spot would be to place the dough into an unheated oven and to leave the oven light on. A third option would be to set the oven to 100 degrees Fahrenheit, placing the bowl with the dough onto the center oven rack, and letting it rise until doubled in size while keeping the temperature setting turned on the whole time and keeping the oven door closed. Kitchen ovens vary in function/performance and do not always offer certain temperature settings or oven lights. Either one of these options works and depends on a baker’s personal preference or oven functions and performance.

Keeping these tips in mind will ensure successful, fearless, and joyful baking with yeast.
For recipes, tips, images and more visit their website at Tastelishes.
Tastelishes popular photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store with priceless practical tips and how-to advice.

Detailed recipes with precise measurements and images for a variety of tender homemade yeast cakes are published within the Tastelishes eBaking Cookbook “Baking Classics – From Scratch”.


Press Release

14 Food & Wine Recipes By Tastelishes

February 2, 2013 Food news in Rockaway,New Jersey, United States of America

Experience great tasting, simple-to-make healthy dishes, cakes, cookies and so much more. Taste is king and healthy, natural ingredients let you live an energized, balanced life. Breaking news by C.C. Barmann/ in recipes,ebooks,cooking,baking,food,pictures,natural food,tips, Food.

Rockaway, New Jersey, United States of America ( February 2, 2013 — With the launch of a series of 14 inspiring themed eBooks, Tastelishes brings novelties to the world of homemade food and allows you to create outstanding food experiences. Each recipe is easy-to-follow and provides a clear guidance on how to cook with natural ingredients for an overall healthy delight.

Check this link to the Amazon Kindle store:

Perfectly harmonized ingredients, finer texture, ultimate flavor, and a lighter consistency ensure a step further towards living a healthy, energized, positive life-style. Tastelishes delivers unique and inspiring time-tested recipes for you to create tasty, elegant dishes with natural foods.

Find all you need to prepare flavorful and rich dishes at your local grocery store. All recipes are photo-illustrated with detailed instructions, providing a high level of transparency that instills inspiration, pleasure, and satisfaction. No special equipment is needed in any of the recipes and basic kitchen items can be used throughout. Impressive cooking and baking doesn’t have to be complicated. Achieving great flavor and texture is easy with Tastelishes top-quality recipes.

To discover the delights of Tastelishes, visit this link at to subscribe to the Newsletter and FREE recipes. A few of Tastelishes show-stopping recipes are:

• An impressive, no-layer, figure-friendly authentic German Black Forest cake.
• An exceptional sweet & sour cream yeast cake.
• Unique regional desserts made with durum wheat semolina.
• Old-world-style sunken apple cake with a light and tender crumb.
• Quick & easy open-faced fluted yellow and chocolate bisquet cake.
• Famous Viennese vanilla crescent cookies for festive baking.
• Old-world-style yeast dumplings with semi-sweet wine foam.
• Delicate tart flambé d’Alsace.
• Genuine rustic Swabian Spaetzle.
• Irresistible sweet-tart red cabbage.
• Aromatic crusty bread with easy-to-make homemade sourdough that keeps bread fresh for days.

Tastelishes outstanding recipes enlighten and satisfy any connoisseur’s taste buds and provide eye catchers for any event.

Check their website at for high-quality recipes, kitchen basics, invaluable cooking & baking tips and much more.


14 Food & Wine Recipes By Tastelishes by C.C. Barmann is filed under

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Pot Roast Salad

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This is such a quick & delicious salad made from leftover pot roast. I sometimes serve it for lunch from leftover meat and I thought I’d share this simple recipe with you today.

Makes 1 large dinner plate

You will need:

Cooked/Leftover Pot Roast, a few slices, diced
1/2 yellow onion, finely diced
approx. 2 handfuls of canned carrots (drained) or as much/as little as liked
1 hard-boiled egg, optional
a few sprigs of fresh parsley, finely chopped
salt to taste
fresh pepper to taste

Salt and pepper is suffice for this dish, but if desired, you could add some of the following spices:

pinch of ground nutmeg, optional
dash of ground sweet paprika, optional
dash of Old-Bay Seasoning, optional
dash of any mix of dried herbs (e.g. Italian Seasoning), optional


2 TBS corn oil or vegetable oil
1 TBS white vinegar

Prepare the ingredients and put them into a salad bowl to combine. Season to taste, add the vinaigrette, toss and serve. You can either serve this salad immediately or set it aside for a few minutes to let the spices and vinaigrette develop an even intenser aroma. Enjoy!

Tastelishes is also present at: tastelishes.comTwitter, and Facebook. 14 themed eBooks for the home cook & home baker are available at Amazon.

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