Matjes season starts right now
June 15th, 2018 | main dishes
“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:
The last time we had Apple-Matjes-Bowl for the 18th birthday of our son. For the family party we were 16 people. I can tell you, you need a decent bowl… The best thing about is: you can prepare the whole dish the day before. So beautifully infused it tastes even better.
For all “Non-Fishheads” – it’s as easy as this:
Apple-Matjes-Bowl Captains Approved
(4 portions)
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Spaetzle homemade – there is nothing better
Spaetzle is a special German pasta. Of course, you can buy dried spaetzle, but I’m afraid they have nothing to do with fresh, home-made ones. Anyone who knows the taste of fresh spaetzle, never wants others again. So fluffy, so juicy, so delicious. Here’s the basic recipe.
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Red fruit jelly as with grandma
In July, strawberries, currants, blueberries, blackberries and raspberries abound. The market tables are bending and one would like to buy all of them at once. The famous North German red fruit jelly called “Rote Grütze” always reminds me of childhood days. On hot summer days we enjoyed it with cold milk – and of course the fruits came from Grandma’s garden.
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Shore leave Madeira
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