Captains Dinner Logo
to top
Frankfurter Buchmesse Captain's Dinner kocht auf der Bühne der Gourmet Gallery

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

November 2nd, 2017 | collaboration

„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery! Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

Respecting food should be a matter of course. But it is not. Unfortunately. My daughter once read in a newspaper about the enormous amounts of foodstuff thrown away in German households. She started to keep a tally about everything, really everything, what could not be used anymore in our kitchen. When I say everything, I mean everything: she noted even an egg that accidentally fell to the ground. We had been far, far, far below the national average of mentioned article. Anyhow, this „bookkeeping“ was highly educational: No spontaneous shopping, no „Oh, we’ll just take this“ without having a plan – from week to week it went better and with even less things to throw away. Respect for food is also a matter of discipline.

Statistically German households throw away unbeleavable 82 kilograms of food per year and person. It says that every eighth food product we buy finally ends up in the bin. That means everybody of us spends about 235 Euros a year for food to be thrown away at the end. Mind you, per head.

Back to the show-kitchen at Frankfurt book fair: Bread always (even before our daughter‘s documentation) has been sacred to me. How much labour and good ingredients. We never have thrown bread into the bin. We cut every crust, every slice which becomes stale into cubes, dry and use them for Knödel [dumplings]. We love Knödel: bread dumplings, bacon dumplings, beet root dumplings, roasted dumplings, cheese dumplings, stinging nettles dumplings, Kaspressknödel [Austrian roasted cheese dumplings], spinach dumplings, liver dumplings – this is a great way to use up scraps. You see there were enough recipes for the competition. Anyhow, at the end I handed in a recipe for a delicious, warming Onion-Bread Soup, just the thing for Autumn.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Schwarz March 10th, 2019 | main dishes

Black salsify with blood orange hollandaise

Even if spring is in the starting blocks, there are still no local vegetables available. Until the first home-grown asparagus is on our plates, it will take a while – at least for us in the north of Germany. Fortunately, there is the wrongly misunderstood and a little forgotten „winter asparagus“. According to the motto „rough shell – delicious core“ I show you today a recipe for salsify baked in the oven with a blood orange hollandaise.

read more
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!

read more
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.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.