Author: troutandhawk

green rice and egg bowl

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Dinner / Lunch
bear garlic

For my spring pesto I use bear’s garlic (Bärlauch), sorrel or even ground elder (Giersch) from the garden.  Be careful in case you go foraging for bear’s garlic, the long and slender leaves can easily be mistaken by leaves of lily of the valley, which are super toxic. green pesto 1 big handful (or a bunch if you buy it) bear’s garlic, sorrel or ground elder 20 g pine nuts parmesan 40ml olive oil salt and […]

plum somen with lemon scented olive oil and black sesame

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Lunch / Snacks
pink noodles

Somen are very thin Japanese noodles made of wheat flour.  In the making process the dough is stretched to a max with the help of vegetable oil to achieve very thin strips. That’s the reason why you need to rinse them under cold water after cooking. Otherwise they would become sticky. The pink beauties I bought at Muji owe their colour and their slightly fruity/salty flavour to Ume, a Japanese plum.   Usually I eat somen with a dip of […]

Grandma’s Classics: beef roulades (Rouladen)

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Dinner / Lunch
roulades

A German surprise package traditionally filled with pieces of dill pickle, mustard and thinly sliced bacon. The tart flavour of mustard  and dill pickle is a must, but to complete the filling I prefer thinly sliced vegetables like carrots, onions and bell pepper to bacon.    . Beef Roulades for the roulades: 6 pieces of boneless beef round (pounded) 6 teaspoons Dijon mustard 6 dill pickles (sliced lengthwise) 1 big white onion (cut in thin wedges) 1 red bell pepper (cut in thin strips) […]

creamy cauliflower soup with lemon and thyme

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Soups
cauliflower soup

creamy cauliflower soup with lemon and thyme (yields 4-6 servings) 1 tablespoon butter  1 white onion, diced 2 tablespoons water 500ml milk or sugar free nutmilk 1 cauliflower, 100g freshly grated parmesan 2 teaspoons fleur de sel a few twigs of fresh thyme 1/2 lemon, peeled and diced pink or white pepper 4-6 teaspoons extra virgin olive oil In a saucepan melt the butter, add the diced onion, a pinch of salt and 2 tablespoons […]

tarocco oranges with beetroot, red onions and cilantro

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Salads
tarocco oranges with beetroot

At the foot of the Etna grow the best oranges in the world, Tarocco, Moro and Navel. The Tarocco is a half-blood orange, juicy and delicate, with a balanced sugar/acid ratio and a very aromatic flesh. It’s called half-blood because the fruit flesh isn’t as red as the other blood oranges. The colour is influenced by the temperature fluctuations in the night, because all blood oranges need night frost to develop their beautiful red colour. […]

celery salad with a date and roasted hazelnut dressing

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Lunch / Salads
Vik

celery salad with a date and roasted hazelnut dressing (another fresh and light recipe of my daughter Viktoria) 3 sticks celery, sliced for the dressing: 2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar 1/2 medjool date, finely chopped 1/2 red onion, finely chopped 1 clove garlic, finely chopped 1 small handful hazelnuts, roasted and chopped pinch of sea salt and freshly ground black pepper pinch of spice mix”Ruf der Oase” by Herbaria […]

homemade tomato ketchup

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Lunch / Snacks
homemade ketchup

 tomato ketchup (yields about 100-150ml ketchup) 1/2 red bell pepper 3 sun dried tomatoes 1-2 ripe tomatoes 1/2 small onion a small piece of red chili about 1/2 cup water(amount depending on the consistency you want) a pinch of salt  Put all ingredients into the blender and blend at full speed.

winter booklist

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Uncategorized
icy leaves

Nach einer wahren Geschichte Delphine de Vigan Ein Winter in Wien Petra Hartlieb Die Schäferin von Yorkshire Amanda Owen Martin Eden Jack London Die Wahrheit vor Gericht Klaus Volk Mein letzter Seufzer Luis Buñuel Deliciously Ella with Friends Ella Mills Die Schuld der Anderen Gila Lustiger Bogmail Patrick McGinley Die Känguru-Chroniken Marc-Uwe Kling