A tasty way to get your eggs in.
My relationship to eggs is difficult. There are egg dishes that are absolutely boring, almost tiresome to eat, and there are insanely interesting egg dishes. For me, tamagoyaki belongs to the later. A silky consistency, quite sweet but savoury at the same time. This is probably the best way to transform eggs into something exciting. Give it a try! Continue reading “Tamagoyaki”
Pancake day is a very Anglo-Saxon/American tradition, which corresponds to our “mardi-gras” (martedí grasso, Faschingsdienstag). It’s the last day before the Lenten season (quaresima, Fastenzeit) starts and as a good Christian you should eat everything up in your pantry that you are not allowed to eat during that time, like sweets and meat. We are rather good strength trainees than good Christians and to be honest, I do not think you should wait until Pancake Day to have pancakes. Nevertheless, it’s a good excuse to post a bonus blog post with two pancake recipes: a very cut friendly one and the “real stuff”. Continue reading “Happy Pancake Day!”
So, I heard you don’t have much time for cooking. No problem, I’ve got you covered! There aren’t a lot of recipes that allow you to prepare a mountain of protein while at the same time cooking up a healthy side dish (only stews are nearly as efficient). We combine chicken thighs with tasty veggies, bold spices and refreshing citrus fruits. The reward is crispy chicken skin, tender meat and delicious veggies for days. Continue reading “Chicken Tray Bake”
As much as I like cauliflower rice, making it is a chore. Shredding the cauliflower into rice results in tiny white pieces jumping around in my kitchen. I simply hate it. Therefore I am really glad that I found this recipe. It celebrates the cauliflower. We don’t turn it into faux-something. We honor it by treating it just like a sunday roast. And we get a lot in return: tender white flesh and a spicy bark. Try this one and thank me later, it will change your relationship to cauliflower forever. Continue reading “Cauliflower Roast”
A stew shows the soul of a cook. Even when two people have the same recipe, the result won’t be the same as everybody makes slight changes. Still delicious but different. I find it even difficult to replicate the exact taste. And that is the beauty of a stew. This time we will use sweet potatoes, as I didn’t eat them for a long time. I combine them with beef and mediterrean flavours just because it feels right and I have a glass of olives that needs to get used up. The result is a hearthy stew, rich, dense, mellow and slightly sweet. Enjoy! Continue reading “Beef and Sweet Potato Stew”
Fermented food and microbiome are nowadays a hot topic not only in the science community: it has become quite popular in the media too. While some supplement selling companies are making money with it, promising to get you shredded by eating the proper microbiota they sell, scientist are aware that the picture is far more complex. The microbiome definitely plays a role in a lot of physiologic and pathologic processes and you have positive effects from eating probiotica and prebiotica like resistent starches but we still do not know exactly all of the players responsible for the effects. Continue reading “Fermented Carrots with Star Anise”
Complete with a wonderful side dish.
Roasted duck is a true delicacy. A deep, warming flavour, fat and delicious, easier to prepare than most believe it to be. Not exactly a classic diet food, more a treat and comfort food. But it’s exactly the type of food for a cold, stormy winter evening like today. Also I was able to grab a top quality bird at my local supermarket, a feat already worth a celebration in itself. Continue reading “Easy Roast Duck”