This time I brought a couple of coquilles St. Jacques and a little box of emerald green seaweed salad from downtown Dresden. As my family is very fond of pasta I created a quick spaghettini lunch with the coquilles and the seaweed. These are the ingredients: For the sauce olive oil 1 red bell pepper, chopped a handful of baby tomatoes, quartered a bunch of parsley 2 or 3 cloves of garlic, finely sliced the […]
In her vegan cookbook “The kind diet” Alicia Silverstone shares a great pizza recipe we often prepare in our own kitchen: Radicchio Pizza with Truffle Oil. Actually I don’t like either of the components (radicchio is just so bitter and truffle oil so strong and predominant), but in this very composition it’s genious. For the original recipe you need: 1 large head radicchio olive oil salt, pepper white truffle infused oil, to taste 1 pizza […]
Asparagus with cucumber-tomato-rocket-mushroom vinaigrette 500g green asparagus a piece of cucumber 1 tomato a handful of mushrooms a small bundle of rocket leaves olive oil, vinegar, salt and pepper Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it. In the meantime prepare the vinaigrette with the chopped vegetables. Pour the vinaigrette over the warm asparagus, serve and enjoy!
Well, Sauerkraut actually is fermented white cabbage, a VERY traditional German winter vegetable. (Some of you might have heard about it?) The traditional way it is served with mashed potatoes and a piece of roast meat, or Bratwürstl, or goose… The way I recommend to prepare it today is entirely without meat, a bit crossover (lentils, curcuma and apricots) and very warming. The perfect lunch for someone who has been outside the whole morning raking […]
What sounds like the protagonist of a Japanese action movie or some blackish shimmering ornamental fish is actually the most delicious kind of pumpkin I had tried in a while. Last week Mr. Herzog, my regional vegetable provider, had recommended it to me. Pure chestnut, only smoother and less dry – and it combined so perfectly with the last field-grown tomatoes! Black Futsu with the last field-grown tomatoes Slice the pumpkin (2cm each slice) and […]
Tonight we enjoyed a heavenly extraterrestrial über delicious pizzete dinner though right now we are not in Italy, but in rainy Dresden (“too cold for the season…”). I must admit that my daughter, yesterday arrived from Florence, took the lead of the whole thing. The dough had to be rolled out thin, thinner, thinnest! and my fridge had been searched thoroughly to find every possible topping. I couldn’t resist to immediately post you some pictures […]
Paella sounds like mastery. An elaborate spanish national dish with many ingredients you normally don’t store in your pantry. No place for spontaneity. This might be right in theory, but….. if you keep in mind (and in your pantry) two or three essentials which are responsible for the typical paella flavour you’ll be surprised by the result. Even without shopping before at the best delikatessen in town. I’ll tell you the secret: if you […]
Finally the nights have become warm enough to inaugurate the Barbecue season. No better holiday feeling than heating the charcoal, mixing the sauces and preparing the lots of meat we normally abstain from. And of course, our guests had to be introduced into the pleasures of a well-prepared Leapfrog.
Last weekend I bought a whole armfull of fresh herb pots and so turned my windowsill into a summerly smelling little mediterranean garden. Italian parsley, chives, chervil, lemon balm, marjoram, thyme and rosemary… Best preconditions to prepare a simple and aromatic dish like the carrots with marjoram! You just need carrots, a 1st class sea salt, a 1st class olive oil and some sprigs from the marjoram pot. Spread the sliced carrots on a tin […]