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Bratwurst-Gemüse-Spieße July 26th, 2019 | main dishes

Skewered sausage with lots of vegetables

Sausages are boring for a BBQ? Then you should try and do some bratwurst Ikebana… Zucchini, sweet potatoes and a good organic bratwurst – skewered – and off you go.

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Salat mit Granatapfel-Dressing May 20th, 2019 | main dishes

Salad with pomegranate dressing

Pomegranates are power fruits, they spice up every salad. In this recipe, you use pomegranate syrup instead of the fresh seeds, so you avoid the annoying pitting of the pomegranate. This exotic oriental salad – together with flatbread and hummus – is a great summer entree.

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Chicken breast stuffed with dates and pistachios on a yoghurt-orange-sauce May 5th, 2019 | main dishes

Chicken breast stuffed with dates and pistachios

A touch of oriental cuisine in our kitchen. Turmeric, coriander, ginger, garlic, pistachios and dates are ready to give off their scent and the flavors of a thousand and one nights to tender chicken. A fine yoghurt-orange-sauce and a glass of Riesling – what more could you ask for?

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BBQ in May: Roast venison on hay May 1st, 2019 | main dishes

BBQ in May: Roast venison on hay

Venison in a different style: Not winterly with dark sauce and dumplings, but springlike barbecued. Spicy meadow hay and lime season the meat with a distinctive and fresh aroma. That’s how spring tastes!

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Asparagus with vanilla hollandaise, garnished with lemon balm April 25th, 2019 | main dishes

Vanilla hollandaise with asparagus

At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.

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Deep-fried eggs on spinach April 22nd, 2019 | main dishes

Deep-fried eggs on spinach

For those who still did not have enough eggs on this sunny Easter weekend… Crispy crumbed with almonds and inside as soft as butter. With fresh spinach leaves and cress. The good, old classic “spinach with egg” tastes so good – and without “blubb”.

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Rabbit with stuffed onions and apples April 13th, 2019 | main dishes

Rabbit with stuffed onions and apples

A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.

Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!

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Giersch-Tarte April 3rd, 2019 | main dishes

Ground Elder Tarte – by no means weeds!

Ground elder, the weed known as “gardener’s fright”, is considered ineradicable. What can be done about it? Just eat it! Ground elder is delicious (and so healthy) in salads, as lemonade, pesto or – as in my recipe – as ground elder tarte.

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Schwarzwurzelsuppe mit Kräuterseitlingen March 26th, 2019 | main dishes

Black salsify soup with trumpet royale

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.

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Fleischpastete "Pastel de Carne" nach einem spanischen Rezept March 18th, 2019 | main dishes

Meat pie “Pastel de Carne”

In Spain, meatloaf is often prepared in a puff pastry crust. This recipe comes from northern Spain, more precisely from Galicia, a meat pie with raisins and pine nuts. The raisins soaked in sherry provide a juicy-aromatic taste.

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