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Spaetzle, freshly prepared December 7th, 2018 | side dishes

Spaetzle homemade – there is nothing better

Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.

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Spicy roasted cauliflower with Tabasco November 18th, 2018 | main dishes

Tabasco cauliflower – a hot issue

In this recipe, the cauliflower bathes in a spicy marinade with Tabasco, garlic and turmeric. Roasted in the oven it’s an absolutely simple low-carb food.

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Risotto with saffron, almonds and crispy chorizo November 4th, 2018 | side dishes

Saffron – it’ gold among the spices

We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.

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Risotto Rice October 28th, 2018 | side dishes

The risotto secret

Risotto for guests is not possible. I always thought. You have to stir constantly, add liquid, it must not boil down, must be cooked to the point – that means “al dente”. Too stressful when the guests are already in the kitchen. But that’s not true. The well-known TV and cruiseship chef, Franz Schned, told me how to do it. Risotto, completely relaxed…

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Red Cabbage October 22nd, 2018 | side dishes

Red cabbage as a winter stock

Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.

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August 19th, 2018 | side dishes

Tomato bread against the tomato glut

The other day we were invited for a barbecue with dear friends. They served a super-tasty tomato bread. As a matter of course, I immediately asked for the recipe, of course! The bread was made in a Thermomix food processor. I do not own such a processor. Of course, the recipe also works without the device, and quite sensually with your hands in the dough.

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August 16th, 2018 | side dishes

BBQ potatoes

Finally, a side dish that also works on the grill: Salsa Verde Potatoes replace the classic grill companion, the French bread. Anchovies, capers and olives give great flavour, and fresh herbs add the ultimate kick. Whether the pan is on the stove or the grill in the end is irrelevant to the taste.

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Eggplants in a green sieve August 2nd, 2018 | side dishes

Eggplant Dip – Mediterranean flavour

This dip of eggplant, herbs and yoghurt is a great accompaniment to roast meat and fish. It goes perfectly well with my recipe of Greek mince steaks with grilled watermelon. But even as a starter it is unbeatable: simply serve as a spread on crispy roasted bread. Fits.

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June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

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Bolo de Caco aus Madeira February 21st, 2018 | side dishes

Madeira: Kebabs, Poncha and Bolo de CACO

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

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