Fancy small Greece vacation?

April 9th, 2018 | main dishes

Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!

The fish seller of our confidence offered us two beautiful sea bass. Wonderful, now we just bring a few okras, tomatoes and peppers home from the market, and the Greece break can begin.

Sea bass on okra pods

(4 portions)

400 g of okra

cut stalks without cutting the pods

put the okra in boiling lightly salted water with a dash of vinegar, boil briefly, place in a sieve and immediately quench with ice-cold water, drain well, if necessary, pat dry with kitchen paper

2 onions (100 g), chopped

400 g of tomatoes, very roughly cubed

8 red mini-peppers, in the whole

2 garlic cloves, very finely chopped

½ bunch of smooth parsley, chopped

5 stems of celery green, chopped

2 ts dried oregano

mix

120 ml white wine

3 TS mild white wine vinegar

7 TS olive oil

2 ts brown vanilla sugar (see tip)

salt, pepper from the mill

mix well, season to taste with salt and pepper, mix with the vegetables in a large casserole dish or on the baking tray

cover the baking dish with aluminum foil and cook at 200 ° C for 25 minutes

2 sea bass (500 - 600g each)

wash, pat dry, cut twice on each side according to taste

salt, pepper from the mill

2 ts dried oregano

season the fish inside and out and put on the vegetables

1.5 TS olive oil

drizzle on the fish, cook open for 30 - 40 minutes, the fish is well cooked when the dorsal fin is very easy to pull

And this is how the wife of the captain does it:

Vanilla is a wonderful spice and so precious that I put the scratched vanilla pods in a tin of brown sugar. The sugar adopts the vanilla flavor very quickly and I use it as spice for sauces, vegetables, soups – just for everything! And of course, I also use this vanilla sugar for baking.

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March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.