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May 15th, 2018 | main dishes

Finally again a Captain’s Dinner: Chicken in Vermouth on his return

In our family calendar there are days marked with two letters and a laughing smiley. There are also days marked with a crying one. The letters are the initials of my dearest, obvious what the emojis stand for: Signing off and on, that’s how it is called in shipping terms. It means to come home and to go aboard a ship. Today the emoji is beaming in our calendar!

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May 12th, 2018 | main dishes

Eye candy & culinary delight

What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!

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May 10th, 2018 | main dishes

Delicate and juicy – beef

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

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May 8th, 2018 | main dishes

The secret of 7 herbs

One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?

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May 6th, 2018 | on the road

Shore leave Tenerife: Market Day & Tapas

Take a little break! A walk. A market visit. A lunch. A few errands. A very “normal”, small shore leave. Three hours with the captain ashore in Santa Cruz de Tenerife:

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May 2nd, 2018 | main dishes

Pasta makes you happy

Spaghetti Bolognese – that’s where it starts. Only in Germany this spicy tomato-vegetable sauce with minced meat is called like this. The Italian calls it “Ragú” and there are thousands and a recipe variant. In search of meatless recipes, we simply replaced the minced meat with lentils. And lo and behold? No Bolognese, no Ragú – but delicious!

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April 28th, 2018 | starter

Tapa de Navajas @home

Once again, on Saturday morning, it made “pling” and a WhatsApp from our fishmonger announced razor clams. Mmhh, we knew it from the tapas restaurants in Barcelona and the Algarve, but we had never cooked it ourselves. So, today tapas at home!

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April 26th, 2018 | main dishes

Wild garlic Carbonara

Carbonara wild style: Instead of bacon, Parma ham enhances the spaghetti – and wild garlic gives a special touch in terms of colour and flavour.

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April 23rd, 2018 | sweets

Rhubarb sour cream cake

As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation

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April 20th, 2018 | on the road

Sweet shore leave on La Palma

The market hall of Santa Cruz de La Palma is cozy and clear. Many small shops line up around a square courtyard. It’s the usual offer of Mediterranean markets: fruits and vegetables, fish, meat, poultry, spices, flowers and a number of small bars for coffee or a quick glass of wine. But there is a special feature here in St. Cruz: freshly squeezed sugarcane juice – on request also with “shot” – that tastes like more.

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