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Melanzane e mozzarella

February 23rd, 2018 | starter

Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…

Eggplant with mozzarella

(4 servings)

2 aubergines
cut into slices (1 cm)
6 TS olive oil
sauté slices about 5 minutes, remove, drain on kitchen paper
salt, pepper
season, put on baking tray lined with baking paper
4 tomatoes
cut into slices, place one on each eggplant slice, salt and pepper
1 bunch basil
put some basil aside for the decoration, finely cut the remaining and spread on the tomatoes
100 g Parma ham
pluck in pieces, place on top
2 mozzarella cheese (125 g) each
cut into slices and place on top
bake the eggplant “tower” under the preheated grill (240 ° C) for about 8 minutes
serve garnished with remaining basil leaves

And that’s how the wife of the captain does it

For this dish, I don’t use a simple black pepper, but a special pepper mixture called Jahreszeiten Gewürz” which means season’s seasoning of a German spice specialist called “Altes Gewürzamt”. This is my absolute favorite spice with tomatoes. It is a sort of pepper (piper nigrum) in five different processing stages. Steaks and tomatoes? Only with good salt and Jahreszeiten Gewürz, nothing else.

 

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June 24th, 2018 | main dishes

BBQ with deer

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered,  without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

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March 1st, 2018 | on the road

Ceviche at Cantina Popular

“Oh my god”, the captain said during the last shore leave in Hamburg, honoring the first bite of the Ceviche de Lubina… The CANTINA POPULAR is loud at first glance, it’s tight, it’s busy, lively and colourful. The waiters in all that hustle and bustle are cheerful and attentive. One has arrived – in the middle of South America. And Chef de cuisine Cristián Orellanus says “Bienvenidos”!

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January 2nd, 2018 | main dishes

Simply stew

After all that festive roasts and gourmet buffets we feel like cooking something pretty simple. Outside it’s cold and dark and new year still seems to be a bit unreal and strange. Could there be anything better than a fine warming stew with an almost forgotten vegetable, the turnip?

 

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