
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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Layered cheese from the Jithof cheese dairy
What exactly is layered cheese and what can you do with it? A little product information and a recipe for a purslane and mango salad with layered cheese balls. Here we go:
read moreMeat pie “Pastel de Carne”
In Spain, meatloaf is often prepared in a puff pastry crust. This recipe comes from northern Spain, more precisely from Galicia, a meat pie with raisins and pine nuts. The raisins soaked in sherry provide a juicy-aromatic taste.
read moreBBQ potatoes
Finally, a side dish that also works on the grill: Salsa Verde Potatoes replace the classic grill companion, the French bread. Anchovies, capers and olives give great flavour, and fresh herbs add the ultimate kick. Whether the pan is on the stove or the grill in the end is irrelevant to the taste.
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