Eye candy & culinary delight

May 12th, 2018 | main dishes

What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!

With the wild herbs you can vary depending upon what the market or your garden offer. From my walk through the garden, I brought bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad and a single leaf of woodruff to the kitchen. Now is the time to harvest the freshest and finest wild herbs or to buy them on the markets.

Asparagus salad with wild herbs and scallops

(4 Portionen)

500 g green asparagus (lower third peeled)

500 g white asparagus, peeled

halve asparagus at an angle

100 g fresh green peas (alternatively frozen)

150 g of sugar snap peas

cut off each end

½ ts salt, ½ ts sugar

1 ts butter

bring to boil water with salt, sugar and butter, blanch the vegetables in it for 2 minutes, quench with ice water, drain well (possibly on paper towels)

3 TS pomegranate vinegar (or other fruity vinegar)

3 TS olive oil

3 TS mineral water

1 ts agave syrup

salt

stir a vinaigrette with the whisk, pour half of it over the blanched vegetables

1 pomegranate

dissolve cores

mixed wild herbs (eg bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad, chickweed, dandelion) or mixed leafy lettuce

mix herbs/salad with the marinated asparagus, arrange on plates, drizzle remaining marinade on the salad

8 scallops

3 TS rapeseed oil

salt the scallops, fry in the oil for one minute from each side (really just one minute, the mussels should still be glassy in the middle), season with pepper from the mill

arrange the scallops on the salad, garnish each plate with 1 TS of pomegranate seeds

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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…