Swabian potato salad on Valentine's Day
February 14th, 2019 | side dishes
No typical food on Valentine’s Day? Maybe not. But if your love is about 9,000 kilometers away since six weeks. And if he is still on duty for four more weeks… Valentine’s Day will be canceled anyway… So there is a pragmatic meal for the children and me: Swabian potato salad – with sausages or meatballs – or as we had it today with Skrei.
Skrei is the Norwegian winter cod, so called during the migration to its spawning grounds and is one of the most exclusive and healthy fish. It’s only available during a very short fishing season from January to April. During this time, the skrei moves from the Barents Sea to its spawning grounds near the north coast of Norway, because it is too cold in its home grounds for spawning. That’s where the name comes from – Skrei means “The Wanderer”.
And Valentine’s Day? Oh, that’s it. Valentine’s Day is “nothing for sailors” anyway …
Swabian potato salad
(4 servings – Attention: let the potato salad steep for at least 2 hours!)
Leave me a message
Winter? Savoy cabbage!
To me, cabbage rolls belong to winter time such as asparagus and strawberries to the month of June. Savoy is full of vitamin C, iron, magnesium and vitamin B6. So all what you need to get healthy through the dark season. Let’s enjoy the winter!
read moreVanilla Quince
Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!
read moreFried polenta slices
Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!
read more