Saffron - it' gold among the spices
November 4th, 2018 | side dishes
We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.
How to prepare a risotto for guests already the day before, you can read in my blog post “The Risotto Secret”!
Saffron risotto is an ideal complement to a skin-fried fish fillet. And of course it is unbeatable as “Primo Piatto”, the first main course in an Italian menu.
Saffron almond risotto with chorizo
(serves 4)
Leave me a message
Cavatelli alle Vongole – pasta with clams
Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.
read moreOn foot: 120 kilometers on the “Heidschnucken” trail
Just put the backpack on, lock the front door and see how far you can walk in six days. We made it from Hamburg-Fischbek to Soltau. Across the northern Lüneburg Heath – on the so-called “Heidschnucken Trail” [Heidschnucke is a group of moorland sheep from northern Germany]. Just walk, eat, sleep. Mobile phone only for emergencies, no I-pad, no appointment book.
read moreliver dumplings
In terms of sustainability, this recipe is brilliant: you can use leftover bread as a base for the liver dumplings. And in keeping with the motto “Nose to Tail”, according to which we should of course use the entire animal, including the innards, with these liver dumplings you have a very special and sustainable dish on your plate. Two birds with one stone, so to speak.
read more