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Cicchetti mit Pfifferlingen und Parma Schinken Crisp August 25th, 2020 | Vorspeisen

Cicchetti with chanterelles – almost like in Venice

When I think of Venice and Cicchetti I start daydreaming. Normally my dearest captain would be on the Adriatic Sea at this time of year, I would certainly be with him on board and we would have made some nice Cicchetti tours through the beautiful lagoon city. Would. Would have. Subjunctive. Nothing is normal in these Corona times. The ships are not sailing, they have been on anchorage for months. Well, if we can’t go to Venice, we’ll do the cicchetti at home.

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Ciccetti - Bresaola Röllchen mit Rucola und Käse gefüllt July 6th, 2019 | starter

Cicchetti Bresaola rolls with rocket

These Cicchetti rolls are easy to prepare and eye-catching on any Cicchetti buffet. Simple, honest finger food, what more could you want?

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Cicchetti: Crostini with tuna June 27th, 2019 | starter

Ombre & Cicchetti – Venetian lifestyle

In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.

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Hummus mit Joghurt May 18th, 2019 | side dishes

Hummus with yogurt – homemade!

Hummus is one of the tastiest and healthiest dips I can imagine. Perfect on the BBQ buffet, but also great for your veggie day with a colorful salad and flatbread. How to make the delicious oriental cream of chickpeas and sesame, I tell you in my today’s post.

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Wild Consomé mit Reh-Klößchen December 24th, 2018 | starter

Game Consommé with deer dumplings

A clear game soup with deer meat balls is a festive affair. Just right as a starter for Christmas! The broth is easy to prepare and can be cooked well before the festive season. Also, the deer dumplings can be prepared in advance and frozen. So to say, an appetizer that comes from the cold… for a relaxed Christmas for the cook.

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Tuna tartare on cucumber with wasabi mayonnaise December 15th, 2018 | starter

Tuna tartare with wasabi mayonnaise

A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.

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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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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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Helgoländer Knieper December 10th, 2017 | main dishes

Heligoland “Knieper“ [Crab claw] @home

For many years I pestered my love, the captain, to travel to Heligoland [island in the North Sea] and eat „Knieper“. As a child of Cuxhaven I had so fantastic memories of that. Unfortunately we never managed to go there during the scanty holiday periods with all the other dates. What did I see yesterday on our weekly market at the market stall of our fish seller (you know, the one with the pulpo WhatsApp)? Knieper – incredible! Purchased, brought home and into the pot.

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Oktopus-Salat mit roten Zwiebeln und Kräutern November 22nd, 2017 | starter

When my fish seller sends a whatsapp… we’ll eat octopus

In Spain, Italy and Portugal we love to eat octopus salad as starter or octopus Galician style – the latter we often had in Barcelona’s taverns in the Barrio Gotico and liked it most in the Bar Celta Pulperia. A simple and authentic dish – wonderful! But how to cook it?

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