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Lángos, a Hungarian speciality of deep-fried potato yeast dough November 13th, 2018 | starter

Langos – a Hungarian snack

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!

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Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

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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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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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Avocado stuffed with prawns and wild garlic sauce March 27th, 2018 | starter

Stuffed avocado: lightning fast & noble

Avocado, shrimp, wild garlic – are in record-breaking time on the table and taste heavenly good. A super fast appetizer that leaves plenty of time to enjoy the spring outdoors in the fresh air. Here you can score points for Easter!

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Wild Garlic / Baerlauch March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.

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Aubergine Antipasti Mozzarella February 23rd, 2018 | starter

Eggplant & mozzarella

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…

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January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería”. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!

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Erbsensuppe mit Garnele December 31st, 2017 | starter

“Last-minute“ pea soup

Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.

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Scallops with Pasta and Champagne Saffron Sauce garnished with blood oranges December 14th, 2017 | starter

Scallops & champagne – as Christmas is coming soon again

I know some of you will think: “Now she goes mad, the wife of the captain – using champagne for cooking…” Let me say first of all: Yes, of course you can cook this wonderful dish also with Crémant or Cava. But for special occasions, even Champagne fits to perfect the scallops on Capellini with this velvety saffron sauce. The blood oranges make the icing on the cake not only optically. A dream of a starter!

 

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