Food and Drinks

Food and Drinks

Food and Drinks

Sunday dish – Colorful roll cakes in three variations

Advent, Advent, a little light is burning. It’s unbelievable but true, the last month of 2018 has dawned and the first candle of the Advent wreath is shining brightly. Although at the beginning of November at 20 degrees I couldn’t imagine getting into the Christmas mood, with the sudden change in the weather there is also the Christmas anticipation arrived. The first visit to the Christmas market is behind me, the candles in the apartment have been upgraded and the mistletoe hangs in the hallway to announce the celebration of love in cliché.

Of course, the first Christmas cookies should not be missing. For the past few years I have successfully avoided baking cookies. Even if I love the smell of freshly baked cookies and also to give the results to friends as a present, the whole effort usually keeps me from going to the Christmas bakery.

For everyone who feels the same way, today we have an easy cookie recipe that can be made super quickly and still looks good – without rolling out, cutting out and decorating. Colorful roll cakes in three different variations: cranberry-almond, matcha-pistachio and chocolate-walnut.

colorful roll cookies

 Preparation time30 minutes
 Preparation time40 minutes
 working timehour 10 minutes
 authorRebecca & Su

ingredients

for the base dough

  • 450 g of flour
  • 250 soft butter
  • egg yolks
  • 150 powdered sugar

for cranberry and almond cookies

  • 50 ml beetroot juice
  • 50 flour
  • 80 cranberries
  • 50 almonds

for matcha pistachio cookies

  • 80 roasted pistachios , unsalted
  • TL Matchapulver
  • tbsp vanilla sugar

for chocolate and walnut cookies

  • tbsp cocoa powder unsweetened
  • tbsp milk
  • 80 walnut kernels
  • tbsp powdered sugar

Instructions

  • Beat the butter in a large bowl with a mixer
  • Sift in the powdered sugar and whip with it. 
  • Add the egg yolks and continue whipping. 
  • Sift in the flour and mix everything together well and finally knead with your hands to make a shortcrust pastry. 
  • Divide the dough into 3 equal amounts and leave to rest in the refrigerator for 30 minutes. 

for cranberry and almond cookies

  • Knead part of the dough with the beetroot juice and additional flour so that it turns pink. Knead until it is evenly colored.
  • Chop the cranberries and almonds in a blender, add to the dough and knead well again. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter)

for matcha pistachio cookies

  • Knead the second part of the dough with the matcha powder and vanilla sugar until it is evenly colored green. 
  • Chop the pistachios in a blender. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter). 
  • Spread the chopped pistachios on the work surface and roll the sausages in them so that a pistachio coating forms around the sausages.

for chocolate and walnut cookies

  • Knead the third part of the dough with the cocoa powder (finely sifted) and the milk until it turns evenly brown. 
  • Chop the walnuts in the mixer and knead them into the dough. 
  • Roll the dough into three smooth sausages of the same size (approx. 2 cm in diameter). 

for all cookies

  • Cut the rolls into approx. 1 cm thick slices and spread them on a baking sheet lined with baking paper.
  • Bake the cookies for about 12 minutes at 180 degrees. 
  • Let them cool down a little before eating so they don’t crumble. 

Food and Drinks

Sunday dish – Kanelbullar, Swedish cinnamon rolls

When Rebecca came up with the idea of ​​devoting a themed month to Northern European cuisine, I was a bit critical at first. Because unlike them, I don’t have a great connection to the Nordic countries, as I am drawn more and more into the warmth and I’ve never really dealt with the cuisine of the region. On closer inspection of the idea, however, I found that so many Nordic dishes have become commonplace here that I couldn’t even identify them as such, such as graved lax, crispbread or Kanelbullar, Swedish cinnamon rolls. So I’m a fan of Nordic cuisine after all!
In addition, it is of course good to deal with exactly those topics that you are not very familiar with if you want to broaden your (food) horizon.
After all, there are enough Nordic restaurants and cafés in Berlin that have long been on our to-do list and are waiting to be tested by us.

For some time now, I’ve also made it a small mission to test out where the best cinnamon rolls in town are. The best-known cinnamon rolls are probably those from Zeit für Brot , but an insider tip is to stop by Arket on a shopping tour on Ku’Damm and snack on the crispy, spicy versions of Kanelbullar in the café of the Swedish fashion store.

For everyone who is also interested in the cinnamon roll mission, we will publish a list of the top cinnamon roll cafes in Berlin in our theme month.

First of all, today there is a cinnamon roll recipe that I tested for the first time. With yeast pastries, there is always a bit of excitement about how the result will come out of the oven. But this was really easy and worked really well. Nice and juicy and tasty. There is not quite enough time for bread, but after all, no Kanelbullar master has fallen from heaven.

Kanelbullar – Swedish cinnamon buns

 Preparation timehours
 Preparation time40 minutes
 working timehours 40 minutes
 Servingscinnamon rolls
 authorRebecca & Su

ingredients

For the dough

  • 500 g of flour
  • 10 fresh yeast
  • 50 grams of sugar
  • tbsp vanilla sugar
  • 100 butter
  • 125 ml of milk
  • 150 ml buttermilk
  • egg
  • pinch of salt

For the filling

  • 150 grams of sugar
  • tbsp cinnamon
  • 50 butter

For the glaze

  • tbsp milk
  • 100 powdered sugar
  • 1/2 lemon

Instructions

  • Gently heat the milk and buttermilk in a saucepan and crumble the yeast. 
  • Mix egg, sugar, vanilla sugar and salt well in a bowl and add to the milk. 
  • Put the flour in a large bowl and gradually add the liquid mixture and knead. 
  • Melt the butter in a saucepan and add it to the dough and continue to knead into a smooth dough. 
  • Cover the dough well and let rise in a warm place for at least 5 hours (if possible, up to 24 hours).
  • After the dough has risen well, roll it out on the work surface into an approx. 1 cm thick rectangle. 
  • For the filling, melt the remaining butter and brush the dough with it. Mix the cinnamon and sugar and spread generously over the dough. 
  • Roll up the dough and cut into 8 pale-sized rings and spread on a baking sheet lined with baking paper. 
  • Bake the cinnamon rolls at 180 degrees for about 25 minutes. 
  • The cinnamon rolls are ready when they have risen nicely and baked until they are golden brown. 
  • For the glaze, mix the powdered sugar, milk and lemon juice and brush the warm cinnamon buns with it. 
Food and Drinks

Low-carb pancakes

As is likely with most people, doing without it in a common way triggers an even greater desire in me. If you don’t have a bathtub, you think about bathing far more often than you would if you had one. If you are not allowed to eat sugar, you suddenly turn into a sweet tooth and think of any chocolate that would be really delicious now. At least that’s how I feel. And above all with pancakes. I think I could count on one hand the number of times I’ve even ordered pancakes for breakfast in a café. But lately, since I have to do without carbohydrates and can’t eat pancakes, the delicious flatbreads have been laughing at me so seductively that I can only resist with great effort.

Pancakes without any flour

That’s why I finally made a variation of pancakes for breakfast that does not contain any grains and is therefore in line with my current diet. Just like normal pancakes, they are super quick to prepare and look good on the breakfast table on Sunday mornings and are a welcome alternative to scrambled eggs and the like for low-carb breakfasters.

Whether sweet or savory

The basis of the pancakes in our recipe is cream cheese and eggs, which is why their taste is more reminiscent of an omelette than pancakes. But in terms of consistency, they come very close and can be wonderfully hearty or sweet topped with berries or nut butter.

Food and Drinks

We ride into the New Year with a bowl of New Year’s soup

On January 31st the new year started in most Asian countries. Because only then was the moon in the right position to welcome the new year. 2014 is the year of the wooden horse. According to Google research, it promises a lot of creativity, energy and acceleration. “Anyone who has planned new projects should definitely tackle them.” Says xuexizhongwen.de . Well, that sounds promising!

It is a tradition in Korea to eat ddok-guk (떡국) in the New Year. Behind this very exotic name is a soup made from beef broth and round, “crunchy” rice noodle slices (떡). Optionally, it can also be enriched with dumplings (만두). Eating this soup on New Year’s Day will make you a year older in Korea. So there is also the polite way of asking about age by asking “How many Ddok-Guk bowls have you eaten?” for food”. You literally say “I ate a year more” when you want to express “I’ve got a year older”. The white noodles symbolize purity and that is why it probably goes so well to start the new year.

So Rebecca and I made a pot of New Year’s soup for the New Year celebrations. It was the first time for both of them and I have to say we succeeded very well straight away. Maybe it was because of the positive energy of the wooden horse! But maybe also because it is very simple to make: Simply boil the beef broth from soup meat (preferably a leg slice and bones), remove the meat and bones, tear the meat into small pieces and add it back to the broth, add the rice noodle slices and cook until they get the crunchy consistency (but be careful, they mustn’t get too soft!), beat 2 eggs and stir into the soup, optionally toss a few dumplings (you can also buy frozen in the Asian store) and just add salt and pepper to taste. Finally, add a little spring onions. To garnish, place thin strips of egg on top and sprinkle crumbled algae leaves over them.

I would say that you can be very curious about what awaits you with little Misses this year! We are definitely well strengthened and full of energy.

Food and Drinks

The great love: steak

Since I currently have to eat a lactose-free diet, I quickly thought of another classic for dinner: steak with roasted vegetables. What could be better than a good fillet of beef steak and tender vegetables braised in the oven? Nothing is so simple and at the same time so delicious. Everyone can do that. I could eat sweet potatoes out of the oven every day.

I always season them with raisins and maple syrup. That gives the whole thing such a tasty sweetness and it is said that all flavors should actually appear in a dish. I can only recommend everyone to try it out. But that wasn’t all about spices. Then there are chilli, olive oil, sea salt, pepper from the mill – preferably cubeb pepper, which I have from New York from Spices and Tease – and my favorite spice mixture Tajine Marrakech from Herbaria. And now mix the peeled sweet potatoes, cut into wedges, with the spices and oil, add a little onion and, if you like, a lemon, then put everything on a baking sheet lined with baking paper and put in the oven at approx. 180 ° C. This can now take time depending on the oven and portion size. Just keep checking back. It’s done when the raisins are nice and thick and translucent and the sweet potatoes have turned a dark, juicy orange and are soft but not mushy. By the way, my raisins this time were very crispy and almost more like caramel. Next time juicy raisins again.

In the meantime, the steak should have been taken out of the refrigerator and brought to room temperature. For the steak a pan with a little frying oil – important no olive oil! – or other frying fat and then fry the steak evenly on each side, depending on the cooking setting. Since I like my steak “medium rare”, ie with a raw core, I usually sear a steak about 3 cm thick for three minutes on each side. Then wrap in aluminum foil and put in the oven. It is important that the oven no longer heats up to 180 ° C, less so and that the steak rest in the oven for a few minutes. But how everyone likes their steak is up to you and then simply fry less or longer in the pan. But you should never serve your good meat “well done”.

Then unpack the steak and serve on the preheated plate with the sweet potatoes. A little parsley is healthy and gives color, as well as sprinkle salt and fresh pepper over it and serve.

Of course, if you still have pumpkin, peppers or potatoes, you can put them on the baking sheet. And those who are not lactose allergic can also make a delicious dip with a little quark, cream, crème fraîche and spices.

Food and Drinks

Three times asparagus, please!

For our Easter dinner, of course , we also wanted to make something with asparagus to match the asparagus season and decided to serve three different asparagus dishes as a starter. All three recipes are particularly suitable for larger groups, as the preparation is quite simple. As long as there is still asparagus – the season ends on June 24th, as every year – you should try these dishes.

Cream of white asparagus soup 

  • 1 kg of white asparagus
  • 60 g butter
  • 2 egg yolks
  • 1 l vegetable stock
  • 4 tbsp flour
  • 400 ml of cream
  • 200 ml white wine
  • 2 organic lemons
  • nutmeg
  • Salt, pepper, sugar
  • about 100 g smoked salmon

The quantities given are for about 8 people as a main course. At dinner we were of course more, but since it was only supposed to be a small starter, we didn’t prepare the soup for 12 people.

First peel the asparagus, then cut off the heads and, if necessary, remove the woody ends. Then cut the asparagus into pieces about 2 cm long. Bring the broth to a boil and add 1 teaspoon butter and a little sugar. Cook the asparagus without the heads in the soup for about 20 minutes. When the asparagus is soft, remove the soup from the heat.
Then puree the asparagus in the soup with the hand blender so that there are no pieces left.

Now make a roux. To do this, melt the remaining butter in a small saucepan and pour the flour over it and sweat until golden yellow, stirring constantly. Pour in the white wine slowly and then add the mixture to the asparagus soup. Let the whole boil again. Add the asparagus heads and simmer the soup gently for about 10 minutes over the meanwhile heat.

Mix the egg yolks with 200 ml of cream, whip the rest of the cream until stiff. Carefully stir both into the soup. Finally, season the soup with lemon juice, pepper, freshly grated nutmeg and the salt. It is really important to grate the nutmeg fresh and not to use nutmeg that has already been grated. There is definitely a difference in taste.

Then stick the smoked salmon on small wooden skewers, garnish with some fresh dill and serve with the soup.

Tip: You can of course also boil the asparagus peels. Then take less of the vegetable stock and add some of the boiled asparagus water.

Asparagus wrapped in bacon with a liquid egg dip

  • 12 stalks of green asparagus
  • 12 slices of farmer’s bacon / bacon
  • 12 eggs (size M)
  • some olive oil
  • Salt, pepper from the mill

We calculated an asparagus spear for 12 people, as we had two other starters. Otherwise you can of course take more. To do this, wash the green asparagus well, cut off any dry ends and wrap the asparagus in farmer’s bacon. Then lay out all the asparagus spears on a baking sheet with parchment paper, brush with the oil, sprinkle with salt and pepper and bake in the preheated oven at 200 ° C for about 10 to 15 minutes, so that the asparagus is lightly brown and the bacon is crispy. You can also turn on the grill setting towards the end of the baking time and push the tray all the way up, but then take care that the bacon does not get too crispy, i.e. black.

In the meantime, boil the eggs. It is best to put eggs at room temperature in boiling water and cook in the sparkling water for 4½ minutes. Then the egg white should be hard and the yolk should still be soft.

Take the asparagus out of the oven and serve with the eggs. Then decapitate the eggs while eating and dip the asparagus spears into the liquid egg.

Ingredients for the asparagus with bacon

Wrap asparagus in bacon

Crispy asparagus with a hot sriracha dip

  • 12 stalks of green asparagus
  • 1 cup of coarse breadcrumbs
  • ½ teaspoon salt
  • 2 eggs
  • 2 tbsp water
  • ½ cup of wheat flour (type 405 or 550)

For the dip

  • 1 cup of plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1 tbsp chopped garlic
  • 1 finely chopped clove of garlic
  • 2 teaspoons of Sriracha sauce (available in Asian shops)
  • 1 teaspoon lemon peel of an organic lemon
  • ¼ teaspoon salt

Wash the asparagus and remove any dry ends. Roast the breadcrumbs without fat in a pan until golden brown, then place on a plate and mix with the salt. Mix the eggs with the water in a bowl and place the egg mixture on a flat plate. Now set up the breading station: from left to right asparagus, plate with flour, plate with egg mixture, then the plate with breadcrumbs and finally a baking sheet lined with baking paper. Now gradually pass the asparagus through the breading station: so first roll it in flour, then turn it into the egg mixture and finally turn it in the breadcrumbs. Repeat for all 12 bars.

Bake in the preheated oven at 200 ° C with the bacon and asparagus. The asparagus should be cooked but still crispy so not too soft. This takes about 10 to 15 minutes.

In the meantime, prepare the dip. To do this, put all the prepared ingredients in a bowl and stir everything well. Don’t forget to taste.

Then serve the dip with the crispy asparagus.

Ingredients for the crispy asparagus

Roll asparagus in flour and then in egg

The ingredients for the Sriracha dip

Sriracha Dip

Bake the asparagus in the oven at 200 ° C

Food and Drinks

Pumpkin gnocchi with orange butter and rack of lamb

Today we are testing one of the pumpkin recipes from the cookbook “Zum Glück Gemüse” discussed yesterday . Since I’ve never made gnocchi myself, but I really like to eat it, this recipe came at the right time to finally enjoy homemade gnocchi. The dish is vegetarian in the cookbook and is more likely to be eaten as the first course in Italy. For me it should be a main course and so I made marinated rack of lamb with it. Incidentally, I put it in the day before, so bring a little time with this dish as well.

Incidentally, if you’ve already wondered where we buy our products, we’re happy to provide information today. We always buy meat in the organic supermarkets LPG and Bio-Company. We buy all other products in various (organic) supermarkets in organic quality or at weekly markets and pay attention to a regional supplier, if possible. In rare cases, we use conventionally manufactured products, but try to avoid genetically modified foods or foods with additives and preservatives.

The ingredients for the pumpkin gnocchi with orange butter (for 3 people)

  • ½ (butternut) pumpkin (about 450 g)
  • 200 g potatoes
  • ½ beaten egg
  • ½ tbsp olive oil
  • 150 g wheat flour
  • 30 g parmesan, grated
  • salt
  • 1 orange, untreated
  • 50 g butter
  • White pepper

The ingredients for the rack of lamb

  • about 350 g of lamb loin
  • 2 shallots
  • 2 cloves of garlic
  • 1 dried chilli pod
  • 1 tbsp honey
  • 2 tbsp mustard
  • 2 tbsp olive oil
  • 4 allspice grains
  • a few sprigs of fresh thyme
  • a few sprigs of fresh marjoram
  • Salt, pepper from the mill

The preparation

1. Marinate the rack of lamb the day before or at least a few hours beforehand. To do this, peel the shallots and cut into fine strips, peel the garlic cloves and mash them a little and rub the meat with salt and pepper. Now wash the herbs, shake dry and chop finely. Then mix the mustard, honey, oil, allspice grains, herbs, chilli and lamb in a sealable (freezer) bag and rub the meat well with the marinade. Let it steep overnight in the refrigerator.

2. For the pumpkin gnocchi, peel and core the pumpkin and cut into pieces. Peel the potatoes and cut into wedges. Steam both together for about 25 minutes. I have a steamer in the office, which is really handy. If you don’t have one, you can use a steamer insert for the pot and let the vegetables cook in steam.

3. For the dough, mash the pumpkin and potatoes and mix in a bowl with the whisked ½ egg, flour, a little salt and ½ tbsp oil. It is really important not to use too much egg and oil here so that the dough does not become too runny. The recipe in the cookbook is designed for 6 people, so that you simply take a whole egg. If the dough is too runny, add a little flour. Cover the bowl with cling film and let it rest for 1 hour.

4. Now heat the oven to 80 ° C (convection) and heat a pan and then add frying oil. Fry the rack of lamb for about 3 minutes on each side. Put the rack of lamb with the herbs and onions in an ovenproof dish and finish cooking in the oven. The lamb is ready when it is still slightly pink on the inside and nice and juicy. This takes about 60 minutes.

5. Shape the dough into rolls 1.5 cm in diameter and cut into 2.5 cm pieces. Press the pieces of dough against the back of a fork to give them the typical shape and pattern of gnocchi.

6. Peel the peel thinly from the orange and cut it into very fine zest. Halve the orange, squeeze out the juice and pass the juice through a fine sieve.

7. Melt the butter in a small saucepan in a water bath. When it is golden yellow, add orange juice and reduce together over low heat.

8. At the same time, put on a large saucepan with salted water for the gnocchi. Put the gnocchi in and let them steep for about 5 minutes until they rise to the surface. Lift out of the water with a slotted spoon and serve on warmed plates.

9. Spoon over the orange butter, sprinkle with cheese and lightly pepper. Take the rack of lamb out of the oven, cut into slices and serve on the gnocchi. Garnish with the orange zest and serve.

cut fine orange zest

Strain orange juice through a sieve

Press in the pumpkin gnocchi with the back of a fork

Pumpkin Gnocchi with Rack of Lamb

Pumpkin gnocchi with orange butter and rack of lamb

Food and Drinks

Advent special – lemon ribbon noodles with vanilla fennel & salmon

It won’t be long before Christmas is just around the corner. But first the third Advent comes and with it there will be a wintry salmon with homemade lemon ribbon noodles and vanilla fennel. That sounds more complicated than it is and the noodles are quick to prepare yourself. With their light, fresh lemon taste, they bring a bit of summer into this dreary winter. You can also find this dish at Kptn Cook and can check off the ingredients from the list in the supermarket.

I stood there in the kitchen and stirred everything together and while cooking thought about how it could all go together and was pretty surprised afterwards how delicious it was. Everything really went together so well and I was glad I cooked for two people again, but not having a guest and was able to feast on both portions. This dish is definitely a nice, light alternative to goose, red cabbage and dumplings, even if this classic should of course not be missing at Christmas.

Apart from the salmon and the spices, it is also a very cheap dish. When it comes to salmon, I often buy frozen fish fillets from the organic supermarket and can recommend the fillets from Follow Fish , which are not caught in the wild, but come from species-appropriate breeding. You often notice differences in quality, especially with frozen salmon fillets. But also the salmon from Deutsche See and of course fresh salmon are a great decision. Incidentally, I like to eat the skinless one, if you don’t like it that much, just buy the skinless fillets.

The ingredients for 2 people

  • 2 salmon fillets (a total of 200-250 g, with or without skin)
  • 1 orange
  • 1 fennel (about 300 g)
  • 1 lemon
  • 2 eggs (size M)
  • 190 g flour
  • 3 tbsp olive oil
  • 200 ml whipped cream
  • 1 dried chilli
  • 1 star anise
  • 2 cardamom pods
  • fresh dill
  • Frying fat such as ghee or clarified butter
  • some flour to dust the work surface / dough
  • Salt pepper

The preparation

(Duration about 50 minutes including waiting time for the pasta dough)

1. First prepare the pasta dough. To do this, rub the zest of the lemon, cut it in half and squeeze out the juice. In a bowl, mix the flour with eggs, 1 tablespoon of olive oil, 1 tablespoon of lukewarm water and 1 teaspoon of salt to form a dough. Add half of the lemon zest and half of the juice to the batter. Knead everything into a smooth dough with your hands. Shape a ball and let it rest in cling film for about 30 minutes.

2. Now marinate the salmon. To do this, place the salmon in a deep plate and drizzle with about 2 – 3 tablespoons of olive oil. The dried chilli, or if you like, you can cut the fresh chilli into fine rings and crumble over the salmon. Pepper a little. Then open the cardamom and add the two capsules to the fish. Rub the peel of the orange and add some orange zest. Then add half a teaspoon of turmeric to the marinade and turn the fillets in the oil with the spices so that all sides are nicely marinated. Add the star anise. Set the fish aside.

3. Remove the peel and white skin from the orange with the knife. To do this, cut off the ends of the orange with a knife, place it on a board and generously remove the peel from above. Simply peeling with your hands is not enough. Then fillet the orange. To do this, separate the fillets on the right and left of the side walls with a sharp knife. Set the fillets aside in a small bowl. Squeeze the remainder over the bowl and collect the orange juice in it.

4. Wash the fennel and cut in half. Then remove the stalk and cut the fennel into fine strips. Halve the vanilla pod and scrape out the pulp with the back of a knife. Heat a larger pan. Just a little oil or ghee with it. Put the fennel in the hot oil and reduce the heat. Add the scraped vanilla pod. Sauté everything until the fennel is soft. This takes about 10 to 12 minutes. Then add the cream and vanilla pulp and simmer over low heat for about 7 to 10 minutes. Season only lightly with salt.

5. Put about 4 liters of water with salt in a saucepan and bring to the boil. In the meantime, divide the batter into two small balls. Roll out each ball very thinly on a floured surface with a lightly floured rolling pin into a rectangle. So thin that you can almost see through it. If you have one, you can of course also use a pasta machine. But with my small kitchen I don’t know where to stow it, even if I would really like to have one. Dust the rectangles very thinly with flour and roll up the dough from the narrow side. Use a knife to cut into strips about 1 cm wide.

5. Heat an oven to 100 ° C. As soon as the water boils, reduce the heat and let the pasta slide into the water. It is important not to add these rolled up into the water, but rather unroll them beforehand and add them to the water as long ribbon noodles. Let it steep in the water for about 5 minutes. Then skim them off and set aside briefly in a bowl.

6. Heat another pan. Add the ghee and the marinated salmon. Salt. First fry with the skin side crispy for about 2 minutes. Then turn once and fry the other side. Place salmon on a plate or in an ovenproof dish and place in the oven to cook for about 7 minutes.

7. Fry the pasta one after the other in the fat that has remained in the pan. Possibly add some ghee or butter. Mix with the remaining lemon juice and lemon zest and season with a little salt.

8. Add the orange fillets with the juice to the vanilla fennel, mix everything carefully and season with a little salt. Finely chop some dill.

9. Put the fennel cream in a deep plate. Arrange lemon ribbon noodles on top and place the salmon fillet on top. Sprinkle with dill and finally pour some fresh pepper over the dish.

10. Serve and enjoy.

First make the pasta dough

Add the grated lemon zest to the batter and form a ball

Marinate the salmon with the spices, oil and orange

Marinate the salmon with the spices, oil and orange

Roll out so thin that you can almost see through

Shape into a roll and cut into strips about 1cm wide

This is what the finished lemon ribbon noodles look like

Cook in salted boiling water for a few minutes

Winter salmon with lemon ribbon noodles and vanilla fennel

Garnish with dill and serve

Food and Drinks

Be careful: Chicken saté with peanut sauce

Who doesn’t know them from the Asian restaurant or snack bar around the corner? Satay skewers with peanut sauce. Today we are making our own chicken satay with just this delicious sauce. Because the dish is very good as a starter, but the really simple dish is also very good as a snack or at a buffet. With a little curry rice, the skewers quickly become a main course.

At first I was a bit surprised because, like everything homemade, the sauce tastes different than in a restaurant and also differs in color and consistency from the sauce from the restaurant. The soy sauce and the chilli paste quickly made you addicted to more and so I couldn’t stop turning one skewer after the other in this sauce, even though I’m not really a big peanut fan and I also don’t like peanut butter. But I like coriander seeds and chilli all the more and they round off the dish really well.

The ingredients (enough for about 18-20 skewers)

  • about 400 g chicken breast fillet (preferably organic quality)
  • 1 piece / about 30 g fresh ginger
  • 1 onion
  • 2 teaspoons of coriander seeds
  • 2 tbsp chili paste
  • 2 tbsp coconut milk + 130 ml coconut milk
  • 4 tbsp light soy sauce
  • 150 grams of unsalted roasted peanuts
  • 2 tbsp peanut oil
  • ½ lime
  • ¼ teaspoon ground coriander
  • 1 tablespoon of sugar
  • 2 tbsp peanut oil (for frying)
  • Spring onions as desired
  • Wooden skewers

The preparation (approx. 30 min. + 1 hour waiting time)

1. First wash the chicken fillet, pat dry and cut into thin, long strips. Peel the ginger and onion and grate both finely on a kitchen grater.

2. Coarsely crush the coriander seeds in a mortar and stir together with the grated ginger, the grated onion, 1 tbsp chili paste, 2 tbsp coconut milk and 2 tbsp soy sauce. Marinate the meat in it for about 1 hour.

3. For the peanut sauce, chop the peanuts in a mixer or food processor (coarse or fine as desired) and place in a saucepan. Add 1 tbsp chili paste, 130 ml coconut milk, 2 tbsp peanut oil and 3–4 tbsp water and heat everything while stirring, but do not boil. If that’s still too lumpy for you, you can puree the whole thing finer with a hand blender. Season to taste with lime juice, soy sauce, coriander powder, sugar, chili paste and salt.

4. Remove the meat from the marinade, strip off the marinade and place the meat strips on long wooden skewers in waves.

5. Heat a grill pan, add the peanut oil and fry the skewers for about 5 minutes, turning once. Roast over low heat for about 3-5 minutes to finish.

6. Serve the peanut sauce with the skewers. If you like, you can now cut spring onions into fine cubes and serve them with them. Can also be taken to the office.

Crush the coriander in a mortar

Marinate the chicken strips

Skewer chicken strips in a wave shape

Grind the peanuts into small pieces

Serve the chicken satay with peanut sauce

Cut the spring onions into fine rolls and serve with them

Food and Drinks

Sunday dish: potato pan with grilled squid

It was market day again and after I did a first lap to get inspiration, I stopped by the fish stand. Usually around eleven thirty, when I finally reach the market after a hearty breakfast, it is pretty much looted and mostly there is only salmon and some smoked fish. Yesterday there were some squids too. The line was long and I hoped that no one would get the idea to snatch the squids from under my nose. Because after steak and salmon I felt like having another pan of vegetables. It goes so quickly, is fresh and healthy and simply delicious.

So there is another pan of vegetables, this time with new potatoes and grilled squid. It was almost ready to cook, but not yet skinned. But before you can process the squid, you have to make it naked. A job that is not necessarily super easy now, since the whole animal is quite slippery and you have to use almost brute force to get the squid out of its skin. If you have managed to catch a piece of skin, you can usually pull off the whole skin with one jerk. So here you just need a little practice and patience.

As a result, a really great dish with browned potatoes, crunchy strawberries, sweet onions and a grilled squid is waiting to be eaten. Now you just have to imagine sitting on a terrace in the south of France or Italy and eating the dish over a nice red wine. Because you definitely get that summer holiday feeling with this fresh dish.

The ingredients for 2 people

  • 2 ready-to-cook squids
  • 450 g new potatoes
  • 4 tomatoes
  • 1 medium to large onion
  • 1 good handful of fresh strawberries
  • 3 cloves of garlic
  • 1 red chilli pod
  • Juice of one lemon
  • half a bunch of basil
  • half a bunch of flat-leaf parsley
  • 3 sprigs of (lemon) thyme
  • good olive oil
  • Frying fat
  • white pepper (if available)
  • Salt, pepper from the mill

The preparation (about 35 min.)

1. First wash and scrub the potatoes. Do not remove the shell. Then cook in salted water for about 25 minutes.

2. In the meantime, prepare the squids. Wash and, if they have not skinned, peel off the skin under running water. Only brute force and perseverance help here. Then slide a large knife into the body of the squid, place it on a board and cut across the top with a second knife at a distance of 1 cm. The knife in the squid prevents the whole squid from being cut. Skin the head with the arms as well. Do the same with the second. Pat the squids dry. Then season the squids in a bowl with white pepper and a pinch of salt and set aside.

3. Now wash the tomatoes and quarter or sixth, depending on the size. Peel the onion and cut into thick slices. Wash the strawberries, remove the greens and quarter them. Wash the herbs, shake dry and roughly chop. Set aside in a bowl. Drain the potatoes and let them dry / cool a little. Depending on the size and heat of the chilli, cut the whole chilli or half a chilli pod into fine rings. Peel the garlic and press lightly.

4. Heat a heavy pan. Add the frying fat and the small potatoes and fry all over until golden brown. Then add the onion strips. When these start to brown, place the potatoes and onions on a plate and set aside for a moment.

5. Now add olive oil to the pan and fry the squids over high heat for 2 minutes on each side. When they turn brown, add the chilli and garlic and continue frying.

6. Then put the potatoes and onions back into the pan, add the tomatoes and season everything with salt and pepper. Pour some olive oil. Add the juice of the lemon and half of the chopped herbs. Swing everything together briefly. Finally mix in the strawberries and arrange everything on two plates. Finally, season again with pepper and pour the remaining herbs over the plate.

Skinning squid

Slide a knife or a wooden spatula into the squid

Cut into the squid with a second knife

Grill the squid in the pan

Add the remaining ingredients

Grilled squid with potato pan

Good Appetite!