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!
Begin the day with a detox tea of your choice and some oatmeal for breakfast. Soaked in rice milk. Or soy milk. Or fruit juice. Don’t forget sports: I try to swing the hula hoop for 10 minutes at least and force myself to practise yoga on a daily basis. My daughter warmly recommended me to join the fitocracy website for better motivation. My today’s lunch: roasted fennel, leek and bell pepper, half a glass […]
My today’s lunch has been inspired by a recipe from the French/Italian blog Un déjeuner de soleil. By chance I had all the required ingredients in my pantry so I could follow exactly Edda’s indications. With a tiny personal modification: I added a teaspoon Sambal Oelek and a pinch of lemon myrtle. A bit more spicy and very delicious!
I found this recipe here and it reminded me strongly of some pieces of kale I lately had topped my pizza with. Even though I had blanched the kale before, the leaves turned brown with tendency to black, burnt , paperlike, ashy… and only very few of them got really nice and crispy. Definitely not an award-winning pizza topping. BUT IF YOU “preheat oven to 180°C (350°F). Line the baking tray with parchment paper. Remove the […]
After the opulent Christmas cooking I’m craving “clean” and simple food again. You know what I mean: a few ingredients like vegetable, fruit and herbs can make such a quick and delicious (and healthy) meal. I put “healthy” in parentheses because in the past, the h-word was the most reliable motivation killer for my children to like my cooking. Healthy equaled “muesli” and uncool; in consequence: not desirable at all. Once I learned to […]
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 […]
There’s a very nice Deli just beside Zeitenströmung, Dresden, Königsbrücker Straße 96. Recently I went there with a friend, and our mission “lunch” was a true success! I recommend you give it a try if you are in the area. The atmosphere is relaxed, food and wine delicious! If you happen to stand in front of the Elements Restaurant (hungry as we both were) looking for the Deli, just follow the street in direction of the […]
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 […]