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For a healthy 2017: Low carb bread

7 Jan

Uff, the time between Christmas and New Year’s day is the most intense time of the year in terms of food and drinks. It is wonderful to come together with the family and enjoy all the good food.

We saw a nice variety of different flavors on our plates this year: From traditional Czech cuisine with karp and potato salad over venison goulash to raclette.

On New Year’s day the fridge looked rather empty and a wish for something not so heavy made me create this low carb bread recipe. You can enjoy it while still warm with salad or cottage cheese. You can also eat it like a normal bread with sausage and cheese. The texture is very smooth and soft, therefore you should consume the bread within 2-3 days and store it in the fridge.



  • 1-1.5 cups shredded veggies such as carrots, cucumber, red beet and celery (I use the leftovers from my juicer)
  • 1/2 cup condensed milk or cream
  • 1/2 cup oats
  • 2 tablespoons hemp seeds or flax seeds
  • 1 egg
  • 1-1.5 cups buckwheat flour
  • 1 teaspoon baking powder
  • Salt, curry powder and pepper for seasoning
  • Sesame seeds for decoration


  1. Start preheating your oven to 220 degrees Celsius
  2. Prepare your shredded veggies – either by shredding them freshly or by using the leftovers from your juicer
  3. In a blender, mix together the veggies and the condensed milk to receive a smooth paste
  4. Then put into a medium sized bowl and season with salt, curry powder and pepper,
  5. Stir in the oats and seeds
  6. Mix in 1 egg
  7. Add flour and baking powder
  8. Place in a bread pan or rectangular cake pan and decorate with sesame seeds
  9. Back at 220 degrees Celsius for 40-45 min

Exotic summer salad

3 Jul

Summer is on and we are enjoying it at full throttle. Sitting on the terrace for a late dinner while there is still light out there feels so good. Because I want to enjoy the long days as much as I can, I tend to make quick meals in the summer.

Last week, I ended up in the kitchen baking birthday muffins and I can tell you that it felt like a visit to the sauna with the hot oven around me. That adds to my point about quick meals without long cooking.

Today, I decided to go for a salad in which I bring together a rainbow of tastes. Let surprise yourself with this summer salad recipe!


Ingredients (serves 2 people):

1/s lettuce

2-3 carrots

1 shallot

1 fennel head

1/2 cup barley or bulgur

Roast pork

Cantaloupe melon

For the dressing:


Soy sauce

Basil infused olive oil (or regular olive oil)


  1. Prepare the dressing by squeezing one orange and adding 2-3 tablespoons of soy sauce and oil. Basil infused olive oil will give your dressing an exceptional and fresh note. In case you do not have basil infused olive oil at home, you can as well chop up a few fresh basil leaves and add them together with extra virgin olive oil.
  2. Cut your veggies and arrange them layer by layer on a plate: First comes shredding your lettuce, then peeling and thinly slicing 2-3 carrots. After that, slice the fennel and shallot.
  3. At high heat, sear the shallot and fennel in a pan with a teaspoon of butter. When your done, place it as the next layer on your salad.
  4. Cut the cantaloupe in small dices.
  5. In a small pan, cook your barley or bulgur as instructed. Add a pinch of salt to the boiling water.
  6. Now for the roast pork, you have two options: Buy it cooked and ready for use or make a roast yourself (very time consuming). I used left-overs that I had in the freezer and cut them in dices.
  7. Before you put the last layer on your salad, combine the cantaloupe, barley or bulgur and the diced roast pork in a bowl and add some olive oil and a spoon of the dressing that you have prepared in the beginning.
  8. Pour the dressing over the first two layers, add the last layer (melon-meat-barley/bulgur mix) and enjoy.


Seafood bolognese with sepia pasta

28 Mar

Living in Hamburg, I am getting used to eating good fish and on some occasions seafood. Little did I know for quite a long time that the fish shacks near Fischmarkt (on Grosse Elbstrasse) that do not look very inviting from the outside but make excellent fish rolls and traditional seafood dishes are an excellent escape for a quick and good lunch. If you get a chance to spend a day in Hamburg during the week go there for your lunch and you will get to feel a piece of Hamburgeois life.

This year I tried Stinte fish for the first time – Stint is a fish that lives in the ocean and comes to the river Elbe for breeding. When the baby fish are born end of February/March you will find them on the menus of traditional restaurants across Hamburg. Stint fish are served fried with potatoes (boiled potatoes or potato salad) on the side.

Matjes and hering are also traditional fish here and should you not find the time for a restaurant visit you can go to any supermarket (e.g. Rewe or Edeka) and get your dose of fish to go. Matjes and hering are eaten cold with bread and usually come in a cream sauce.

In my corner, we do not have any fish store nearby. I sometimes store seafood in the freezer so that I have something at hand if I feel like eating seafood and this is what I came up with the other day as I was craving a simple seafood dish on a Sunday night:

Seafood bolognese with sepia pasta

Seafood bolognese with sepia pasta

Ingredients (serves 2 people):

200-250g of sepia colored pasta

1 bunch arugula salad

A handful of cocktail tomatoes

2-3 tablespoons tomato paste

1 cup seafood (I used frozen seafood – e.g. mussels, squid/calamari, shrimps)

2 garlic cloves

Juice of half a lemon

Large capers for decoration

1/2 teaspoon shrimp or fish sauce

Salt and pepper

For the salad dressing: cranberry vinegar, olive oil, dill mustard


1) Defrost the seafood. For quick defrosting: Pour hot water over the seafood and let stand for a few minutes. Drain the water and drizzle the seafood with lemon juice.

2) Chop the garlic and slice the cocktail tomatoes in half.

3) In a pan, fry the garlic in a little oil, then add the tomatoes and tomato paste. Season with salt, pepper and a little shrimp or fish sauce. Stir in the seafood. Keep warm.

4) Wash and drain the arugula salad.

5) Prepare the salad dressing by mixing 1 part of cranberry vinegar, 1 part of oil and 1 part of dill mustard together. Season with salt and pepper.

6) Boil the pasta as indicated on the package.

7) On a plate, arrange the pasta in the middle, then add the seafood tomato sauce and finally arrange the arugula salad on the side.

Liquid pleasures: Home-made smoothies

21 Oct

What’s healthier than ice cream? Smoothies. What’s better than juice? Smoothies. What makes you happy? Smoothies.

Voilà, I officially declare the smoothie our remedy for the upcoming winter months. My sister Becci believes in her breakfast smoothie. It took me a while to become a fan myself but now I think she is right. Smoothies without sugar added are an incredible refreshment and great start into the day. Maybe it is the bright color that fascinates. No, actually it is both: Taste and color!

Good news for you: There is very little that can go wrong with smoothies. All you need is a decent blender and you are ready to start smoothie-mania.

Red smoothie

I have prepared a selection of my favorite smoothies for you (quantities make 1-2 servings). Feel free to mix and match veggies and fruit:

Pink Power (see picture above)

Red beet (1/2 piece)

Banana (1 piece)

Soy milk or coconut milk (1 cup)

Vanilla flavoring or sugar (1 spoon)

Coconut flakes for decoration

Cucumber Mellow

Cucumber (1/2 piece)

Lemon (juice of 1/2 fruit)

Buttermilk (1 cup)

Pepper and Sweet Paprika as seasoning

Green and white smoothie

Green Zombie Variations (see picture above)


Spinach leaves (1 handful)

Soy milk (1 cup)

Coconut flakes (1-2 tablespoons)


Spinach leaves (1 handful)

Banana (1 piece)

Soy milk or butter milk (1 cup)

Lin seeds (1-2 tablespoons)

Cinnamon (1 teaspoon)

Coconut flakes (1-2 tablespoons)

Honey (1 tablespoon)


Diced apple (1 piece)

Banana (1 piece)

Spinach leaves (1 handful)

Lemon (juice of 1/2 fruit)

Celery (optional, 1 stick)

Fresh ginger (optional, 1 inch)

Tropical Breeze

Banana (1 piece)

Mango (1/2 piece)

Orange juice (1 cup)

Banana Classic (see picture above)

Banana (1 piece)

Milk or vanilla flavored soy milk (1 cup)

Ice cubes (3-4 pieces)

Weekend treat

Diced pineapple (1 cup)

Frozen or fresh raspberry (1/2 cup)

Soy milk (1 cup)

Mint leaves (a few leaves)

Crumbled chocolate muffin (1/2 piece)


1) Clean, peel and cut all ingredients as needed. Then add them to your blender and mix for 1-2 minutes until the liquid is smooth. Add 2-3 ice cubes if you like or a little water if the smoothie mixture does not come out liquid enough.

2) The smoothies can be stored in the fridge for a few hours but should be consumed the same day.

No preservatives are used: Therefore, the smoothie`s color can change quickly and they look and taste better if consumed immediately.

Red soup (Asian inspired veggie soup)

20 May

Soups are always a good idea for a light meal. I like making soups for dinner. Also because they are perfect for throwing in any leftover veggies you find in the fridge. I can’t think of any vegetable soup combination that has not worked so far. Since I prepared the Assam Laksa dish the other day, I now have a huge glass of sambal laksa paste sitting in my fridge.  The soup I am presenting today has a similar base (sambal laksa paste & tamarind) than the Assam Laksa, however, it is 100% vegetarian and vegan.

You can count roughly 30 min to prepare the soup and we finished the whole pot with only 2 people for dinner as it was quite delicious :)

A while ago I posted a Chinese sweet & sour soup recipe (, maybe that’s also something for you if you don’t happen to have chili paste and tamarind in your fridge.

China inspired soup


1,5 l water

1 small red onion

1 fresh chili

1 inch long piece fresh ginger

2 carrots, cut into thin 1 inch long stripes

1 small glas pickled mini corn

1 small glass gherkins

1 small red bell pepper

1 bunch spring onion

1 cup cocktail tomatoes

1 cup shredded or pickled red cabbage (optional)

5 dried mu-err mushrooms (soaked in water as indicated on the package, optional)

Cooking oil

For the broth:

Tamarind (sour)

Sambal laksa paste (or chili paste or also red curry paste)

Tomato paste


Dark soy sauce


1) Bring the water to a boil and add the ginger, peeled and diced. Let boil at medium heat while you prepare the veggies.

2) Clean, peel and cut the veggies. The onion should be diced, the carrots striped and all other ingredients  can be sliced.

3) In a wok or pan, preheat a tablespoon of cooking oil and saute the onion and the chili. Then add all other veggies and saute them for a few minutes. If you feel that the veggies start burning, add a sip of water.

4) Transfer the veggies to the broth. Continue cooking at medium heat.

5) In a bowl, dissolve tamarind (the size of a tablespoon) in about 1/2 cup of warm water. Then stir in 1-2 tablespoons laksa paste (depending on how spicy you want the soup to be), add half a cup of ketchup and 2 tablespoons tomato paste. Season with dark soy sauce (about 2 tablespoons). Pour the sauce into the soup and stir well. Let the soup simmer at low heat for another 10 min.

Malaysian Assam Laksa

18 May

Malaysians like their laksa soup. We would most likely call it a  noodle soup, yet I would argue that laksa has a quite distinct taste because of the spices added to it. Little did I know that there were different types of laksa until I travelled to Borneo this winter. To me, the traditional laksa version was the one with a coconut milk base and shrimps. Assam laksa is a sweet & sour version with fish. One afternoon I decided to go on a food discovery tour in Kota Kinabalu. Food stands are very common there and I couldn’t get enough of the fresh fish and vegetable variety that was offered and just before I left, I visited a local supermarket to get my laksa supply so that I could make it at home and share it with you.

In case you are wondering where to buy the ingredients in your home country: A well assorted Asian grocery store should have all you need. Instead of traditional laksa noodles I found thick Vietnamese noodles.

assam laksa

Ingredients (serves 4 people):

1 pound white fish filet (e.g. mackerel, catfish)

1 small onion or shallot, chopped into mini dices

1 stalk lemon grass, the white part of it cut into 3-4 pieces

1 pack dried and peeled sour tamarind

2 tablespoons Sambal laksa paste or these ingredients to make your own chill paste:

– 12 dried red chilies (seeded)

– 5 fresh red chilies (seeded)

– 2 teaspoons shrimp paste

– 1 stalk lemon grass

1 pack instant thick noodles

Seasoning: fish sauce, sugar, salt

2 hard-boiled eggs, fresh pineapple pieces, grated cucumber, and a few arugula or lettuce leaves for decoration


1) Start with the fish. Bring 1,5l of water to a boil. Rinse the filet under water and then boil it for about 10 min. Remove the fish and let it cool down on a plate. Add 5 pieces of tamarind, approximately the size of your finger tip, to the broth and stir a few times.

As soon as the fish meat has cooled down, take it apart with your fingers. You want to have small pieces as shown on the picture. Add it back to the broth and let the soup cook at slow heat. Also, add the lemon grass stalk. fisch filet

2) Prepare the paste. In a wok, heat up a tablespoon of cooking oil and saute the onion dices.  Then add the paste and stir for about a minute at medium heat.

If you do not cook with ready to use laksa paste, make your own: All you need is a small food processor or mortar to grind the ingredients (onion, chilies, shrimp paste). Then roast them in hot oil inside a wok for a few minutes until the paste has caramelized.

chili paste

3) Now, back to the soup. Stir in the chili paste. Once this is done, take a small handful of tamarind (the size of a golf ball) and start dissolving it in warm water. The best way of doing this is to fill up half a cup with warm water and using your hands squeeze the tamarind until it dissolves and the water turns brown (see picture below). Repeat this 3-4 times so that in the end you come out with 1.5 to 2 cups of tamarind extract that you add to the soup. Next, season the soup with sugar, salt and fish sauce to taste. You will notice that the tamarind leaves a rather sour taste by itself. The soup is almost ready now. Before you serve it, prepare the noodles as indicated on the package. Typically, soaking the noodles for 5 min in boiled water will do. And don’t forget to rinse them under ice-cold water to avoid their glueing together.

sour tamarind

dissolve tamarind4) Finish with decoration. Traveling around South East Asia you will notice that soups usually get rounded up with a bouquet of fresh greens. For example, a Vietnamese Pho is decorated with coriander leaves. Assam laksa can be decorated with small pineapple pieces, grated cucumber and a few arugula or chopped up lettuce leaves. I added half a boiled egg to mine. If you like it spicy, you might add chili slices on top. Let your imagination run wild and be creative!

This recipe has been cooked based on recipe with slight modifications.

Quick lunch idea: Yellow soup

8 Feb

This blog was born with one idea in mind: To share and spread the amazing array of food styles and tastes that I have experienced during my travels. Even today, any time I discover a dish I haven’t yet tasted, I go for it. I am way to afraid that I could miss out on something delicious. And even if it was something strange to my taste buds, it would be something unique to the locals who eat this dish. I cannot really remember food I haven’t liked so far (apart from fried worms in China maybe which spontaneously come to my mind).

At home I make it my mission to keep up with exotic dishes. I am a frequent customer at Asian grocery stores and often times pleasantly surprised with the big choice of food I can buy there.

On my latest trip to Borneo, Malaysia I discovered that Malaysia does not only have some very gorgeous food (thinking of Laksa soup, Bami and Nasi Goreng and all kinds of seafood and fruit freshly prepared at street markets) but also that the province of Sabah is an important supplier of palm oil. Extensive areas which once belonged to the populations of Orang-utans are now palm tree plantations. Palm oil is one of the top ingredients used in industrial foods these days. A little shocked by this fact, I started googling and reading about healthy and unhealthy fats which brought me to coconut oil and coconut products. Back home, I bought a jar of coconut oil which I am now using almost every day. Little of a surprise that I also included coconut in my yellow soup recipe :)

Before I present you the recipe, I want to tell you a little anecdote on how I came up with this simple name: Strolling over the food market in Kota Kinabalu I wanted to know more about the fish species they were selling there.  Tuna, snapper and bass were easy to tell but some of the fish were so bright in color they reminded me more of decorative fish in a fish tank…All the locals would tell me was: Miss, this is the pink fish. So please let me introduce to you the yellow soup:

yellow soup


4 potatoes

2 carrots

1 small parsnip (alternatively, 1 1/2 cups sliced white cabbage)

1 apple

1 red onion

Yellow curry paste

French mustard

Coconut powder or milk (small can)

Pepper, garam marsala


1) In a pot, bring water to a boil. Add a teaspoon of salt once it starts boiling.

2) Meanwhile, peel and clean the vegetables. Dice half the onion. Cut the remaining veggies in larger pieces.

3) In a small pan, sauté half your diced onion in a little bit of butter or olive oil. Put aside.

4) Add the other veggies to the boiling water, add one tablespoon yellow curry paste, stir and let boil until soft (approximately 15-20 min).

5) Now add one tablespoon French mustard with grains (preferably honey mustard or a sweet type of mustard), 1-2 tablespoons coconut powder or coconut milk and season with pepper and a pinch of garam marsala seasoning.

6) On the plate, decorate the soup with a drizzle of the sautéed onion.

What to cook in the winter time? A seasonal experiment with cabbage, lentils & co.

3 Feb

Winter is here and it’s so hard to get rid of it. I wish I could beam myself somewhere close to the equator or on the Southern hemisphere, that would solve my trouble in a second. But hey, let’s look at it this way: Winter has its pretty sides, too. Last week I wandered through the snow on my way back home from hot yoga. It was a perfectly clear night with loads of stars in the sky and I enjoyed my walk. Another thing I enjoy at the moment is to hide from the cold at home and engineer seasonal meals. I make use of what gets delivered in my weekly farmer’s box.

Here is my advice for you: Even if you shop for groceries at your corner supermarket, think twice about what you buy. A) Food that doesn’t grow in your country right now must be flown in from far away which is bad CO2 emission-wise and the taste and amount of vitamins of the produce are not guaranteed B) Imported food is much more expensive. That’s why I say, look out for seasonal food. You will be surprised how easy it is to cook tasty meals (minus the color – that comes a little short in the winter time).

One of my latest lunches looked like this and you only need a handful of ingredients:

Winter recipe: Cabbage with lentils


1 white cabbage head

1 parsnip or 1/3 of a celery root

5 shitake mushrooms (or other mushroom type, e.g. white or portobello mushroom)

2 shallots

2 garlic cloves

1 bag lentils

veggie broth

rice vinegar or white vinegar


1) Rinse the lentils in cold water and boil as indicated on the package.

2) Cut the cabbage head, the parsnip or celery root (whatever is easier for you to get), the mushrooms and the shallots in slices. Chop up the garlic.

3) Preheat a wok or large pan and stir fry the cabbage and the onion in a little cooking oil. You want them to look glassy. Add a little veggie broth if needed, to avoid frying them too much. When done, put aside.

4) Now stir fry the garlic and parsnip or celery. If you use celery root you may want to pre-boil it in water for a few minutes. A minute or two before you are done, add the mushrooms.

5) In a bowl, place a layer of lentils, cover with the stir-fried veggies, sprinkle with vinegar and decorate with sesame seeds.

HelloFresh’s Glazed Pork with Potato Mash & Broccoli

19 Jan

And voila, here is the third HelloFresh recipe that I had in my Kochbox: Glazed pork with potato mash & broccoli. My resume for this week: It was fun cooking out of the box :) I was offered a nice variety and liked all of the three recipes. Good choice and highly recommended! To get your box delivered, click here: www.hellofresh.comDSC_0119

DSC_0120 DSC_0127 Ingredients (serves 2 people): 2 pork filets (ca. 250g or 1/2 pound) 4 potatoes 1 broccoli head lemon juice (of 1/2 fresh lemon) 1 bunch spring onions 1 large clove garlic fresh rosemary 1/2 cup milk 1 tablespoon soy sauce 1 tablespoon honey 1/2 tablespoon mustard olive oil flour salt, pepper, nutmeg Preparation:

1) Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

2) Bring water to a boil and meanwhile start peeling the potatoes and cut them in cubes. Remove the broccoli from the stem. Wash the spring onion and thinly slice it. As soon as the water is boiling, add a pinch of salt and boil the potatoes for 15-20 min, add the broccoli for the last 3 min. Drain and put aside.

3) Wash and dry the pork filet. Cut it in finger thick slices. Season with salt and pepper from both sides and coat the slides in flour.

4) Prepare the glaze: Squeeze the lemon. Chop up the garlic and the rosemary leaves. In a bowl, mix the lemon juice, garlic, rosemary, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon olive oil, and 1/2 spoon mustard. Season with salt and pepper.

5) Heat a pan with 1 tablespoon olive oil. Sear the meat for about 1-2 min on both sides. Then put the meat into a baking pan and cover with the marinade. Place in the oven for about 8-10 min.

6) Prepare the potato mash: In a small pot, add the milk, 2 tablespoons butter and the white parts of the spring onion to the potatoes and mash until smooth. Season with a pinch of nutmeg and salt.

7) Arrange the meat, broccoli and potato mash on a plate and decorate the potato mash with the green parts of the spring onion. Guten Appetit!

Jede Woche leckere Gerichte zum Selberkochen zu Ihnen nach Hause – Hier zum Angebot von HelloFresh

HelloFresh’s Red Thai Curry

11 Jan

Here is the 2nd recipe that was in my HelloFresh box. It is also a Best Of recipe from 2013. Be careful with the red curry paste if you don’t like it very spicy. Vegetarians may want to replace the chicken with tofu or potatoes. Other than that, I highly recommend this tasty and quick curry.

Your shopping list: 200g basmati rice, 2 chicken breasts, 200g green beans, 1 zucchini, 1 carrot, 2 garlic cloves, 1 lime, fresh coriander leaves, 250ml coconut milk, and red curry paste.DSC_0103Step 1: Clean & peel the veggies. Cut the beans in half and dice the carrot and the zucchini. Chop the garlic and the coriander leaves. Cut the meat in mouth big pieces and prepare 100ml of veggie broth.

Step 2: Wash the rice under running water and boil at medium heat in 300ml of salted water until the water has evaporated (~15 min). Start cooking the rice in cold water.


Step 3: In a large pan (preferably wok) heat one tablespoon of oil. Add the garlic and roast for about 30 sec to 1 min, then add 1/2 to 1 tablespoon red curry paste. Top up with coconut milk and veggie broth and stir until smooth. Then add the meat and remaining veggies (carrot, beans, zucchini), cover with a lid and let simmer for about 10 min. DSC_0112Step 4: Before you serve the curry with rice, flavour with lime juice and decorate with coriander leaves.

Jede Woche leckere Gerichte zum Selberkochen zu Ihnen nach Hause – Hier zum Angebot von HelloFresh

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