Pasta makes you happy
May 2nd, 2018 | main dishes
Spaghetti Bolognese – that’s where it starts. Only in Germany this spicy tomato-vegetable sauce with minced meat is called like this. The Italian calls it “Ragú” and there are thousands and a recipe variant. In search of meatless recipes, we simply replaced the minced meat with lentils. And lo and behold? No Bolognese, no Ragú – but delicious!
This recipe can be wonderfully cooked in stock. Freeze it and you always have a quick meal at hand. Also for parties or children’s birthday parties it is excellent – just because you can freeze the leftovers. Our kids love it, back in the days when they were very little, just like today, when they are on the go to becoming adult.
Pasta makes you happy – even with lentils.
Spaghetti with lentil bolognese
And this is how the wife of the captain does it
I use Puy lentils for this dish, which are pleasantly nutty in flavor. In the uncooked state, they are marbled green-brown, but this loses itself during cooking. They are not as floury as other lentils and keep “al dente”, which fits particularly well in salads or just this sauce.
Leave me a message
Mushroom risotto, simple, vegetarian, delicious
Looking for a special mushrooms variety of really high quality, you will find it on the most beautiful of all Hamburg weekly markets, the Isemarkt. At the booth of Tarik Baltaci, the selection is huge. Mushrooms with fine-sounding names and wonderful flavors are waiting for the buyer: rose and almond mushrooms, cauliflower mushrooms, autumn trumpets, Pom Pom Blanc. And Tarik’s friendly and expert advice are free there! Fancy a mushroom risotto?read more
Hamburg Brown Biscuits for 3rd Advent
The advent dream of my childhood: the original Hamburg Brown Biscuits. In my grandma’s recipe book in grain and lot, today it is more feasible in grams and teaspoons – my favourite pastries for Christmas! The photo is some years old. Then, our children stamped names on the cookies – a nice idea as a small Christmas gift.read more
Don’t be afraid of game!
Time and again I hear: “I have never prepared game, I don’t know whether I can do that.” This concern is nowadays absolutely unfounded. The days of strong smell and taste are long gone. So-called “Haut goût” (French for „high taste“) referred to the very intense, slightly unpleasant smell that arose when the meat was stored too long without proper cooling. Today, in the age of cold stores and freezers, it does not exist any longer. So, get to the wild feast.read more