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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.


Heavenly dinner starter: Paté

14 Sep

Ulalaa, a paté recipe is a fine delicacy. Although liver is not the most favourite food of many of us French foie gras, made of duck or goose liver, reigns the tables of gourmets. In my opinion, home-made liver beef or chicken paté is just as delicious.


The inspiration for this recipe came to me on a rather unexpected note. As I was browsing a booked called ‘Eat fat, lose fat’ by Mary Enig and Sally Fallon that my sister had recommended to me I stumbled upon it and decided to keep it in mind.

A few days later, I had a conversation with Spencer, my sister’s boyfriend, about food entrepreneurs and why nobody has tried running a food truck serving meat delicacies based on the very red meat, e.g. liver, heart and what other organs there are, that we have almost completely wiped off our menus.

True. I am afraid that we have gotten too comfortable with traditional dishes like pizza, pasta, hamburgers, salad variations like caprese or cesar’s, sandwiches, tacos and the like. Liver just does not fit into this picture. But guess what is fantastic about it: Being a by-product, liver is very cheap and just as easy to prepare as a steak.


 Enjoy this recipe and I hope that some of you will let me know how they liked their home-made paté!

Before I forget, I would also like to mention Lynn, Spencer’s mom, for the good ideas and very delicious pecans she made me. The bag was gone faster than I could think. Maybe we should post the recipe so you can see what I am talking about. Stay tuned :)


1 lb/ca.500 g liver (chicken or beef)

1 cup veggie stock

1/4 cup port wine

5 tablespoons soft butter

2 tablespoons olive oil

2 garlic cloves

1 teaspoon rosemary, dried

1 teaspoon whole pepper corns, dried

1 tablespoon mustard


1) Cut the liver pieces in finger thick slices or cubes.

2) In a pan, heat up 2 tablespoons olive oil with 2 tablespoons butter and then add the liver pieces. Fry for about 10 min on all sides until the meat is cooked. Then put aside.

3) Prepare 1 cup of veggie broth. I used powder that can be dissolved in hot water.

4) In a cup or small bowl, mix together the port wine, rosemary, and mustard.

5) Put the pan back on the stove at small heat and pour both the veggie stock as well as the port wine mix over the meat. Stir until most of the liquid has evaporated. Put aside and let cool down for a few minutes.

6) In a blender, process all ingredients with 3 tablespoons of soft butter. If you feel that the paté needs to be moister, add a sip of port wine.

7) Transfer the paté into a glass or ceramic jar and keep it in the fridge until you serve it.

Tip: The paté tastes also great while still warm, ideally served on a warm piece of baguette.

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Szegediner Goulash

2 Sep

Today I am proudly presenting you one of the best dishes in the world which I have been keeping as a draft for over a year until i found time and courage to give the good old Czech dumplings a premiere.

I should tell you a little bit about my personal experience with Czech dumplings: my parents are Czech and so it happened that whenever I visited Prague with my family those delicious dumplings (not to be confused with toast bread even though they look like it) had to be on my plate, preferably home-made. You may find them at any supermarket, yet it is a question of every Czech mom’s and grandma’s honor to make them from scratch. I perceived this tradition as a kind of dumpling religion and it took me almost 30 years until I gave it my first try. Too scared was I to fail. Looking back I assure you there is no need to wait so long. It’s as easy as kneading a pizza dough ;)

Now to the goulash: There exist dozens of fantastic goulash recipes. What makes the Szegediner goulash special is its mild and moist taste that comes from sweet paprika powder, a good amount of sauerkraut and sour cream.

If I could send you a tiny note of the smell and taste, you would immediately head out to the supermarket and start cooking, that’s how good it is!

Szegediner Gulasch

Dumplings in the making


Goulash meat:


1 kg goulash meat (should be one piece of tender meat, e.g. roast meat)

1 slice lard (ca. 30g/1 ounce)

2 large white onions (at least 300g/a little over 1/2 pound)

3 garlic cloves, pressed

500g (1 lbs) sauerkraut

1 cup veggie broth

3 tablespoons tomato paste

1 tablespoon caraway

sweet paprika powder

spicy paprika powder



1 cup creme fraiche or sour cream


1) Dice the onions, peel the garlic and cut the meat into mouth big pieces.

2) Put the piece of lard in a hot pot and sear the onions until they are glassy. Put aside.

3) Leave the lard in the pot and saute the meat at the highest heat available.

4) Cover with broth, then add the tomato paste, garlic and spices. Mix everything together and let simmer at medium to low heat for about 25-30 min.

5) Add the sauerkraut and let simmer for another 10-15 min. If the goulash comes out too dry, add a little more water.

6) Before serving stir in 3-4 generous spoons of creme fraiche or sour cream. Add salt and/or pepper to taste.

7) Serve with oven warm baguette, bread or traditional bread dumplings.



500g (1 lbs) flour

1 old roll

1 egg

250 ml milk (water for vegans)

1 pack baking soda

Pinch of salt


1) In a large bowl, combine the flour with the baking soda and a pinch of salt. Brake the roll into crumbles and add.

2) Add the egg and start stirring it in.

3) Then slowly add the milk (or water) and with your hands knead everything into a soft dough.

4) Form 2-3 rolls with your hands, wrap in plastic foil over and leave them at the fridge for 30 min.

5) Bring water to a boil, add salt and let the dumplings cook for 20 min. Every once in a while turn them around.

6) Now comes the tricky part: you don’t want to slice the dumplings with a knife. Instead, use a sewing thread. Wrap the thread around the dumpling always about one finger tip wide, cross the ends at the top and slice them down. This way you get perfect dumpling slices that will not fall apart and deform their shape.

7) for serving, arrange 2-3 dumpling slices on a plate and place a scoop of goulash meat next to it. Enjoy!

Eating like in Israel

1 Jun

A while ago I stumbled across a restaurant called Sababa in Berlin ( From the outside it did not seem very special. A small place, not crowded and we were extremely hungry after a long day. I had a quick look at the menu and was very convinced to stay. Sababa offers Israeli food, the perfect place for hummus lovers!

Some of the food combinations were new to me and I was curious to see how they would taste: Without a doubt delicious. Tonight I cook an imitation of what we ate there, spoiling ourselves with a quick and delicious dinner. Here is an overview of what was served:

Home-made hummus

Mung beans with tahini sauce

Ground beef seasoned with cinnamon

Pomegranate tomato salad with caramel mustard dressing

Minced meat, mung beans, hummus, pomegranate salad



1 pack dry mung beans

1 can chick peas

1 pound/450 g ground beef

1 plain yoghurt (e.g. greek yoghurt)

1 salad

1 pomegranate

1 tomato

1 lemon

1 red onion

1 small yellow onion

2 garlic cloves

Tahini paste (sesame paste)

Whole grain mustard (e.g. Dijon mustard type)

2 tablespoons chopped almonds

Olive oil, vinegar

Cinnamon, salt, pepper


1) Drain the chick peas. Put them in a high container or a large measuring cup.

2) Peel and press the garlic; then add it to the chick peas.

3) Add the yoghurt. Season with salt and drizzle with lemon juice. Then blend until smooth. Keep the hummus in the fridge until you serve it.

Mung beans

1) Rinse one cup of dried mung beans under running water.

2) Bring a small pot with unsalted water to a boil. Add the mung beans and let boil at medium heat for about 30 min.

3) Drain the remaining water. Season with salt and add a spoon of tahini sauce. Serve while still warm.

Ground beef

1) Chop up the yellow onion.

2) Preheat a pan with a spoon of oil and saute the onion at high heat until glassy.

3) Add the minced beef, season with salt, pepper and cinnamon and keep on stirring for a few minutes. Serve warm.


1) Wash and clean the salad.

2) Chop up the red onion and the tomato. Separate half of the seeds of the pomegranate. Add all ingredients to the salad.

3) For the dressing, combine 2 tablespoons mustard with the chopped nuts, 3 tablespoons oil, 1-2 tablespoons vinegar and season with salt and pepper.

Festive two course meal and Happy Easter

20 Apr

Easter is here and like me you might be wondering what to cook this weekend, especially if you are expecting guests. I would like to share a two course menu with you:


Red beet carpaccio with arugula nest, goat cheese crumbles and walnut dressing

Main course:

Mediterranean roast with celery potato mash and honey glazed carrots.


Last Easter, we had a big family gathering and made a festive spring inspired meal for the entire family (12 people!). Not that we cook for such a big group on a regular basis but with the right piece of meat which can be parked in the oven it is actually not so difficult. The one thing you have to plan for is time though: I suggest roughly 3 hours for preparation and cooking. If you are not going to host such a big group, simply reduce the amount of ingredients, with 800g of meat you will succeed in making a nice meal for 4-5 people.

Happy Easter!

Starter: Red Beet and Aragula with Goat Cheese and Walnuts
Red beet carpaccio
4 pickled red beets
2 packs of arugula (rucola) salad, equals roughly 250-300 g
1 pack goat cheese crumbles or 1 piece creamy goat cheese (150g)
1 cup walnuts
olive oil (2 parts), walnut oil (1 part), dark balsamic vinegar (2 parts)
salt, pepper
crostini sticks for decoration
1) Use a sharp, long knife to very thinly slice the red beets. Your slices should be transparent. Place a layer of slices on a large plate.
2) Wash and dry the salad, put a small handful in the middle of the plate.
3) For the dressing, combine the olive and walnut oil with balsamic vinegar and season with salt & pepper. Pour over the salad. Do not forget to add the dressing only when you are ready to start serving, otherwise the salad will be squishy.
4) Chop up the walnuts with a knife. For a little extra, heat up the goat cheese crumbles. Now sprinkle the salad with the goat cheese crumbles and walnut pieces. Decorate with crostini sticks and serve.
Mediterranean beef roast with celery mash and honey glazed carrots
Ingredients (serves 12 people):
2 kg beef or veal roast
1 glas sun-dried tomatoes in oil, use a blender to turn them into tomato paste
2 cups creme fraiche or sour cream
1 l milk
100 g butter (3.5 oz)
1 pack spinach leaves (preferably fresh)
2,5 kg (5 pounds) potatoes
1 celery head
2 kg (4 pounds) carrots
1 lemon
salt, pepper, ground nutmeg
Mediterranean beef roast
1) Preheat the oven to 80 degrees Celsius.
2) Cut open the piece of meat in a spiral form as you want to fill it and roll it back together. Alternatively ask for about a 1 cm  (half inch) thick piece of meat. Put it on a flat, clean surface and season with pepper. Spread the dried tomato paste over the meat. Then put a layer of creme fraiche on top of the tomato paste and finally the spinach leaves. If you use fresh spinach leaves, blanche them in hot water for about 2-3 min until they are soft. Roll the roast and use a cooking thread to keep the roll together.
3) Preheat a large pan and add a layer of cooking oil before you add the meat roll. As soon as the pan is hot, sear the meat from all sides for about 2-3 minutes. Make sure that you sear the meat at very high temperature.
4) Place the meat in the oven, same temperature as before, for at least 1,5 to 2 hours. We additionally placed fresh rosemary bunches on the meat for more flavor. You want the meat to remain tender and not dry. It helps a lot to use a food thermometer as the meat needs to heat up to at least 60 degrees Celsius while baking.
5) Before you serve the meat, take it out of the oven, let cool off a little bit and cut it into finger thick slices. You can use the sauce that is left in the baking pan for the meat.
Celery potato mash
1) Peel the potatoes and the celery and cut both into mouth big pieces. Then boil both in salted water. With this large amount of potatoes and celery, preview at least 40 min.
2) Next drain the water, add about 500 ml of milk, the butter, salt, pepper, and a pinch nutmeg and mash the potatoes until smooth. Little chunks of potato or celery are totally fine. If you feel that the texture of your mash is not smooth enough add more milk and maybe also butter.
Honey glazed carrots
1) Peel the carrots and cut them into sticks or slice them. Then boil them in salted water for about 10 min until they are crispy soft.
2) Drain the carrots and add a few spoons of honey. Stir at low heat for a few minutes until all carrots are covered with honey and season with salt and drizzle with lemon juice.
Tip: How to arrange the plate
I recommend to use a geometric arrangement on the plate. As you see on the picture above, we put the potato mash into small glass bowls. If you grease small bowls with butter, you can turn them upside down on the plate and remove them for a nice little scoop on the plate.
If you use a squared plate instead of a round plate you can arrange the three ingredients in a horizontal row (e.g. carrots – meat – potato mash).

Beef roulade, traditionally German

10 Mar

Traditional meals are not always in ‘culinary fashion’ but let me tell you this: Cooked with devotion and fresh ingredients they are delicious! Like the traditional German dish we call ‘Rouladen’ – rolled beef meat, stuffed with pickles, onion and bacon, served with potato mash.

Hand-made roulades are a little piece of art. I would not have guessed that rolling 3 kg of meat could make me sweat (that was for 10 guests, not to forget). It is not really difficult although you need a skillful hand and a little patience to wrap the thread around the meat roll. Once you have the meat in the oven, you can relax for an hour. Important to remember for the side dish: Roulades are typically served with mashed potato and hand-mashed potatoes cannot be beaten. That being sad, try to find a strong arm in your house who can mash the potatoes (we had over 2 kg/4 lb in that bowl which was quite impressive).

This meal is a good alternative to the beloved Sunday roast.

Rouladen in the making_the filling

Rouladen in the making_the meat

Rouladen in the making_the preparation

Rouladen in the making_the raw result

Rouladen in the making_finaleIngredients:


sliced beef Keule  (1 slice per person=1 roll per person, 1 slice equals about 300g)

bacon (1 slice per roll)

long pickles (sweet mustard pickles)

red beet (optional)

1 onion


oil or butter for the pan

Mashed potatoes (serves 5)

1.2 kg potatoes

1/2 celery head

30-50 g butter

1-1.5 cups whole milk

salt, nutmeg


1) Put the beef slice on a flat and clean surface. Sprinkle with pepper and salt. Then spread a layer of mustard on the meat. In one end, align 1-2 pickle slices, 1-2 onion slices and some red beet (it’s hard to find red beet in stripes, I used pickled cubes). Roll together firmly from one side to the other. Tie together with a cord or thread (regular sewing thread will do but you can find kitchen thread in most supermarkets). Repeat multiple times until you are out of meat :)

In case you are wondering where to get the meat from. I had it cut by the butcher and suggest to ask at the meat counter at your grocery store. The meat should be lean and red in color with no lard on the ends, similar to filet.

2) Heat up 2 spoons of butter or oil in a large pan and then sear the meat rolls aka Rouladen from both sides. Add a sliced onion to the pan if you like. This process shouldn’t take longer than 2-3 min. Completely cover with water and let simmer at low heat for a minimum of 1.5 hours. Frequently check the water level, if it decreases too much, add more water.

In case you end up with 3 kg of meat like me to feed 10 hungry stomachs, I suggest to first sear the meat in a pan and then to cook it in a lasagne pan covered with water in the oven for 1.5 hours. If you use the oven, a temperature of around 180 degrees Celsius (350 degrees Fahrenheit) is good.

3) About 30 min before the meat is ready, start preparing the potatoes and the celery root. Peel them, cut them into mouth big pieces and boil them in salted water for about 15-20 min until they are soft enough to be mashed.

Before you start mashing the potatoes and celery, add the butter, milk, salt, pepper and ground nutmeg. Carefully mash with a spatula and try to avoid using a blender. In home-made potato mash, little potatoes and celery pieces are actually quite tasty. Preparing the mash by hand will also prevent it from becoming a sticky mass.

Tip: If you have vegetarian guests coming over you can easily create a veggie roulade by rolling the pickles, onion and red beet into a piece of puff pastry.

P.S. I apologize that today you won´t find a picture of how we arranged the meal on the plate. We were all so hungry and it was so delicious that the thought of a photo came to my mind only after I was done with eating! And of course, we had no left overs ;)

Sunday is National roast day

24 Feb

Which day of the week fits a nice roast better than a Sunday? Probably none. At least, Sundays in Germany are the epitome of a lazy, chill out day. All stores are closed. Even some restaurants. What is left to do is either spending the day outside for some activity or staying inside in the pyjamas all day :)

This weekend we spontaneously fell for a Sunday roast and so I headed over to the grocery store and got 3 pounds of venison (deer back) the day before. With that a bottle of red wine, a pack of creme fraiche and polenta for the side dish.

Allow yourself the whole day to wait until the meal is ready. Our roast was parked in the oven for 5 hours! Don’t worry about the actual preparation part; it is fairly easy.

Sunday roast in the making

Polenta sticks in the making

Baked polenta sticks

Venison roast with polenta sticks

Ingredients (serves 5 people):

1.5 kg venison (e.g deer back)

1 onion

1 bottle red wine

1 pack creme fraiche (or sour cream in the US, Schmand in Germany)

1 jar cranberries (Preiselbeeren in Germany)

25 g dark chocolate (55% or higher)

Salad (e.g. mache salad)

1 bunch parsley

300g polenta

1 pack mushroom soup (mushroom cream soup preferably)

50g butter

Seasoning: Salt, pepper, juniper berries (German: Wacholderbeeren), bay leaves (Lorbeerblaetter), cloves (Nelken)

Olive oil, dark balsamic vinegar


Meat – In a lasagna pan or clay pot, lay out the meat and cover with red wine and add about 10 juniper berries, 5-6 bay leaves and a spoonful of whole cloves. Dice and add the onion. In a sauce pan, dissolve the mushroom soup in water (as indicated on the package) and mix with the creme fraiche until there are no lumps left. Add 2-3 tablespoons of the cranberries, stir again and then pour the sauce over the meat.

Place the pan in the oven, heated to about 8o degrees Celsius (175 degrees Fahrenheit). If you have a thermometer at hand, you might want to stick it inside the meat. The meat should have a temperature between 60 and 70 degrees C (140-160 degrees F) before it is done. Set the alarm to 5-8 hours from then.

Sauce – As soon as the meat is done (the color should have a little pinkish shimmer but the meat should nevertheless be well done, not medium), pour the sauce from the pan into a blender and mix. Pour the sauce back into a sauce pan and melt 25 g of dark chocolate (55% and higher) in it. Use corn starch too thicken the sauce and season to taste with pepper or an additional sip of cream or creme fraiche.

Polenta – In a pan, bring salted water to a boil. Meanwhile, clean and chop up the parsley leaves. Then add 300g of polenta, 50g of butter, as well as the parsley and stir well at low heat until the polenta comes firmly off the sides of the pan. Use a small buttered baking pan or lasagna pan and evenly spread out the polenta. Let it sit in there for about 10 min. Meanwhile, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Make sure that you remove the meat from the oven just shortly before you start preheating the oven for the polenta.

Now cut the polenta into sticks: You do this by putting the baking pan upside down on a flat and clean surface. Take a knife and cut sticks of equal size. Place them on a baking pan and sprinkle with olive oil or butter stripes. Place in the oven for about 10 min until the surface become cross.

Salad – Wash and dry the salad leaves. For the dressing, combine 1 part of olive oil with 1 part of dark balsamic vinegar. I usually prepare about half a cup. Season with a pinch of salt and pepper. Left over dressing can easily be stored in the fridge for a few days.

Finale – Arrange the meat and the polenta sticks on a plate, decorate with salad and cover with sauce. Do not forget to place the remaining sauce on the table, there can never be enough sauce :) And as a little secret at the end: This recipe is called Madame Boudon’s venison and I am sending a big thank you to Gabor’s mom who initially made this great dinner for us.

Coq au vin (chicken in red wine)

9 Feb

At home, we have a nice weekend tradition: Every Sunday we try to cook a nice meal and sit down altogether to enjoy it. and forget about the hectic of the week. Typically, we include meat because we hardly eat any during the week and we try to have something rather traditional like a Sunday roast.

Our choice today was Coq au vin, which is chicken in red wine, in a lot of red wine actually. A perfect meal if you end up with open bottles after a party. For a posh and certainly more mouth watering version, you can use good red wine. We normally buy cheap supermarket wine that’s somewhere in the range of 3 Euro. We like to eat it with fresh baguette. Today we had baguette and potatoes with it, that’s really up to you what you prefer as a side dish. What I like about this recipe is that it turns out very well even without superior cooking skills…although you should bear in mind that you will need about 3 hours to prepare it (2 hours cooking time) so that you need to stay close to your stove while making it.

Bon appétit!

Vegetables for Coq au Vin

Coq au vinPreparation time: 3 hours

Ingredients (serves 5 people):

One whole chicken or 1-2 chicken legs per person

500g white or brown mushrooms

1 pack (150 g) bacon

1 bunch carrots

4 red onions

5 garlic cloves

1 bouquet garni (bundled bay leaves, thyme, rosemary – fresh or dried)

1.5 liters (two bottles) red wine

Salt, pepper, nutmeg


Side dish: Fresh baguette or potatoes


1) Clean, peel and cut the mushrooms, carrots and onions into mouth big pieces.

2) Rinse the chicken under water, dry with paper towel and if you bought a whole chicken cut it apart. Dice the bacon (can be bacon stripes or an entire piece of bacon). Cover the chicken pieces in flour.

3) In a large pot, heat a tablespoon of butter. Fry the bacon and the vegetables (bacon first, then onions and finally all other vegetables). Put aside.

4) Now add another tablespoon of butter to the pot and fry the chicken from all sides for 2-3 minutes. Pour the wine into the pot and add the bouquet garni. Season with salt, pepper and a pinch of nutmeg. Let simmer at low temperature for about 1.5 hours. Occasionally stir to make sure that nothing burns at the bottom of the pot.

5) After 1.5 hours add the vegetables and let simmer for another 30-60 min. By then, the sauce should have lost its alcoholic taste and turned into a broth type sauce. The chicken meat should be very tender and easily fall off the bones.

6) Serve with baguette or potatoes and enjoy your perfect weekend meal :)

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

Turkey in mango sauce

24 May

Geistesblitz, that’s the word of the day. Or himalayan idea, even better, a nice acronym for Geistesblitz :) Now you might be wondering what’s wrong with me today. A few weeks back, I have discovered a great website that amuses me daily. It’s called A Word A Day ( Doesn’t look spectacular but it’s worth signing up. You receive a word a day. Today’s hit was himalayan: adjective for 1. enormously large 2. relating to the himalayas. So my Geistesblitz is an enormous idea. Link it with Fourchette & Knife and my Geistesblitz is a spontaneous cooking idea. Usually I just open my fridge, see what’s left and tatataaa here comes the blitz! Long story short, last week I remembered that we had turkey breast in the freezer and I had a craving for mango. Additionally, I got red and yellow bell pepper and an onion and this is what came out:IMG_4829

Ingredients (serves 2 people):
350-400g turkey breast
1 red & 1 yellow bell pepper
1 small onion
1 large mango
Seasoning: curry powder, ground coriander, salt, pepper, coconut powder (optional)

1) Rinse the meat under cold water and cut off white greasy parts. You can leave the filet in one piece or cut it into smaller pieces.
2) Dice the onion, the bell peppers and the mango. If you haven’t cut open a mango yet, I recommend to peel off the skin with a small knife. The mango has a hard part in the middle, similar to a pit. Cut off slices along the long side until you reach the pit and then dice them.
3) In a hot pan (use 1-1.5 tablespoons olive oil) stir fry the turkey meat. Put it aside.
4) Now saute the onion and the bell peppers in the same pan. Add the diced mango and the meat and cover with water or soup stocking. Let boil at slow to medium heat for about 15 min until the mango is soft.
5) Remove the meat and the bell peppers from the pan and puree the left over mango & onion sauce in a blender. Season with curry powder, ground coriander, salt, pepper, and coconut powder. The coconut powder is optional as it will give the sauce an even sweeter touch. If you like your meals spicy, season with spicy paprika powder or a pinch of chili or cayenne powder.
6) Serve with white rice or rice noodles.

Extra tip for the BBQ season:

You can use the same recipe to prepare shish kebabs with turkey meat, onion and bell pepper. Simply use the mango sauce as a dip for your shish kebabs and your guests will love you for the different BBQ experience :)

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