Eating nose to tail for beginners.
Eating innards is daunting for most of us. This is a way to get started with it, as tongue has a mild taste, isn’t really offal and just works great in this typical Italian recipe directly from Rome. Come on, try it out, you will be pleasantly surprised!
Continue reading “Lingua In Agrodolce”
The Do’s and Don’ts of Online Coaching.
I feel there is still much confusion about Online Coaching out there. People still are quite sceptic about it and therefore I want to help the public to understand Online Coaching better. To shed more light on this awesome tool, I have decided to write a user manual, explaining what is important when working with a coach in an online setting. Spoiler alert: it’s a lot about communication!
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Indian spices meet a Portugese twist.
Nothing beats a nice curry if you ask me. I remember the first time when I read a recipe of the Vindaloo curry, thinking “wow, that’s strange!” It packs an interesting punch in the form of vinegar, which was introduced to India when Portugal used to have colonies in the land of spices. The Portugese seem to love their vinegar and they used it to remind them of home and as a natural way to preserve goods in a time long before anything like a refridgerator. I am glad about this fusion, as it makes for a delicious curry you definately should give a try!
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Update on my postdoc’s life, coaching, education and more
Stefan already wrote a nice update which you should check if you have not done it already. There was a lot going on for both of us, therefore I will add some additional points. By the way it is the first article of mine since ages and I am glad having some time for writing. This will also be one of the last personal blog posts for a long time as we want to get back to proper content and recipes for you!
Continue reading “Upates Part 2”
With fermented black beans for an umami laden twist.
I think the chinese sweet and sour chicken we know is as chinese as chicken tikka masala is indian: not at all! Despite it’s lack of authenticity, it’s still a delicioius dish. I added a special ingredient to make things more interesting and nudge it a little more back to China.
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Tales of Scotland, training, education and much more.
I don’t like writing at lot on social media as I think most people (including me) are there mostly for the visual content. But quite a few things happened over the last months and I want to provide you with an update. I will cover our “Summer Escape” in Scotland, our training, further education and much more. Have a nice read, I hope you like it!
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A comforting italian inspired stew.
Sometimes it’s hard to believe that a few simple ingredients result in such an incredible flavour. But the smell of beef slowly bubbling away in tomatoes, garlic and rosemary already gives a hint of the awesomeness that is cooking up. Patience is the most important ingredient here, but totally worth it, so don’t rush anything. You will be rewarded big times!
Continue reading “Bolognese Beef”