Tag Archives: garlic

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.

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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How to make the best pizza in the world

16 Feb

A pizza is a pizza is a pizza. Well, not quite. Different toppings give you a variety of tastes. Some like it salty with anchovy, some meaty with bacon and pepperoni and others like it sweet with pineapple. The dough and the tomato sauce remain pretty basic though. To give your pizza the extra edge, I like to play around with different variations of the pizza sauce. Plain tomato sauce will do as well but I recommend one of my two creations.

P.S. We had our home-made pizza for three meals this weekend, what a pizza feast ;)

Holicious pizza sauce

Pizza sauce I


3 table spoons tomato paste (concentrate)

2 table spoons sweet mustard

1 garlic clove, pressed

1-2 table spoons olive oil

1 teaspoon anchovy paste

2 table spoons caper juice or tap water

Italian herbs (thyme, rosemary, estragon)


1) In a bowl, combine all ingredients and stir well.

2) Store in a jar in the fridge. Ideally let the sauce sit for 1-2 hours to get the full aroma.


Pizza sauce II


1 jar sundried tomatoes in oil

2 garlic cloves


1) In a blender, combine the sundried tomatoes with approximately half of the oil from the jar and the 2 garlic cloves.

2) Blend everything and either use the sauce immediately or put it back in the jar and store it in the fridge.

Happy New Year & tips for party dips

1 Jan

Good luck in the New Year

Happy New Year my friends &

Good luck for the New Year with a little pig cake

I hope you’ve all enjoyed nice dinner parties last night. I imagine that many of us have been invited to Raclette, Fondue & Co. I myself was invited to a delicious Raclette soirée. My contribution were the dips & sauces, which I had prepared at home in the afternoon. We had something for every taste: Common sauces like guacamole and cocktail sauce as well as more exotic ones like blue cheese garlic dip or pineapple coriander sauce.

Blue Cheese Dip

Ingredients: 1 pack blue cheese (ca. 250g/1/2 pound), 1/2-3/4 cup sour cream, 3 garlic cloves, salt, 1 tablespoon chopped walnuts (optional)

With a fork mix the blue cheese, the sour cream and the finely diced garlic together. Season with a pinch of salt and add one tablespoon of chopped walnuts (optional).

Cocktail Sauce

Ingredients: 1 cup ketchup (my preferred: Heinz ketchup), 1 cup mayonnaise (my preferred: Hellmann’s Mayo), salt, 1 tablespoon fresh lemon juice

Mix the ketchup and mayonnaise together, season with salt and a tablespoon of fresh lemon juice.

Variation: Add a spoon of cranberry jam for a little sweeter taste.

Quick Tartare Sauce

Ingredients: 1 glas mayonnaise (250g), small glass pickles, 1 onion, 1 tablespoon white vinegar, salt

Dice the pickles and the onion, stir into the mayonnaise. Then season with vinegar and salt.

Egg & Caper Sauce

Ingredients: 1/2 glas mayonnaise (small glas of 250g), 2 hard boiled eggs, 1-2 tablespoons capers, pepper, ground nutmeg, spicy paprika powder

Boil the eggs (10 min) and when cold, dice them. Then stir the egg chunks into the mayo, add the capers and season with pepper, ground nutmeg and spice paprika powder (very little, only a pinch of each)


Ingredients: 3 avocado, 4 cloves garlic, 2-3 tablespoons sour cream, 2 tablespoons fresh lemon juice, sweet paprika powder, salt, pepper (optional)

With a fork mash the avocado. Then add the finely chopped garlic and the squeezed lemon juice, and mix with a hand blender.  Stir in the sour cream and season with a pinch of sweet paprika powder, salt & pepper. The pepper is optional. If you don’t want to have the black dots in your guacamole, season with pepper on your plate.

Tasty Sour Cream

Ingredients: 1 cup sour cream, salt

Simply season the sour cream with a pinch of salt and stir well.

Variation: To make a lighter sour cream, replace one half with greek yoghurt. In the summer time, you can make a great dip if you add finely chopped onion and additionally season with red paprika powder. This dip is very tasty with pretzels.

Halloween’s pumpkin deliciousness

31 Oct

Pumpkin time isn’t over yet and so I have decided to post another pumpkin recipe. This time I’m sending you a very nice side dish! Basically, you only need one pumpkin and a few spices for it. So why not try it out?

One thing to remember when you cook pumpkin: Don’t overcook it or you will have to deal with mashed pumpkin pulp instead of a tasty firm delicacy.

Happy Halloween to all ghosts, Frankensteins and all other spooky people out there today!


1 pumpkin (e.g. Hokkaido)

1 cup water + water to boil the pumpkin

4 cloves garlic

tomato paste

ginger root (1 inch)

salt, pepper, cayenne pepper, coriander powder

olive oil

optional: chopped peppermint leaves


1) Start with cleaning and cutting the pumpkin. Depending on how little pulp your pumpkin has, you may leave the skin on and cut 1 inch wide slices that you boil with the skin (that way it’s much easier to cut off the skin). If you don’t know what to do with the left over seeds, here is my suggestion: https://fourchetteknife.com/2012/10/20/its-pumpkin-time/

2) Now peel and cut the garlic and the ginger root (I suggest to make mini garlic dice and very thin ginger slices).

3) In a pan prepare your sauce: Mix 1 cup water with 2 tablespoons tomato paste, the garlic and ginger pieces, and then add all the spices (salt, pepper, cayenne pepper, coriander powder). Season to taste but be careful with the cayenne pepper as it’s quite spicy and the coriander because some people don’t like the strong taste of it so much. Bring the mix to a boil at a medium temperature.

4) Meanwhile, start boiling the pumpkin. It takes about 10-15 min until the pulp is soft. Make sure not to overcook it, its texture should still be firm.

5) When the pumpkin is ready, take off the skin (if you haven’t done so before) and mix it with the sauce in your pan.

6) Stir well for a little a few minutes on low heat.

7) If you like fresh peppermint, garnish with chopped peppermint leaves and serve as a side dish to meat or rice.


For the original recipe, click here (my version is slightly modified):


Original title: Kürbis afghanische Art (Pumpkin, Afghan style)

A propos: How to peel garlic

9 Jan

I always love it when other people show me how they cook and what tricks they know. Over Christmas and New Year’s I traveled around Germany, Austria and the Czech Republic and I came back with some good new ideas. Yesterday, my boyfriend came up with something extremely useful. I could almost not believe my eyes. So this “magic” is how to peel garlic without even touching it. Take a look yourself:

What you need to consider:

– Try using the biggest bowl you have, we tried it with two smaller bowls and it didn’t work.

– Shake well! If you have a boyfriend or husband, let him do it ;)

Enjoy cooking with garlic even more than before, it’s faster and your finger tips won’t smell. I love it!

Pizza and spicy pizza oil

4 Nov

Home-made pizza dough

This week we had a pizza feast at our house with loads of home-made pizza. What gives your pizza the extra kick is when you make the dough yourself, it’s not even that difficult. And it’s great fun if you invite a group of people as you can make different toppings for every taste.


500g flour

1 pack of yeast (fresh or dry)

1 pinch of salt

250ml luke-warm water

2-3 table spoons olive oil


1) Mix the flour with the yeast and the pinch of salt.

2) Add water and oil and stir quickly (either with your hands or with the mixer).

3) If you use your hands, make sure to work the dough well, you are even allowed to punch it and get rid of your negative energies :)

4) Cover the dough (not air proof, don’t use a lid, rather use a towel) and put it aside at a warm place for about 30-45 min (until it has doubled its size).

5) After having heated up the oven, roll out the dough on a tray (very thin, max 3 mm thick), garnish with your toppings of choice and put it in the oven for about 20min at 200 Celsius.


Pizza oil

Spicy pizza oil is a great Christmas gift for the whole family and it gives the extra kick to your pizza (drizzle it with a few drops before eating it). I sometimes also use it to make salad dressings (the garlic aroma is amazing).


1 liter olive oil

a handful of fresh chilis

min 5 cloves of garlic

whole pepper corns


1) You will need a bottle with lid (to close the bottle air tight).

2) Finely chop the garlic and the chilis and together with the pepper corns place them at the bottom of the bottle.

3) Fill up with oil.

4) Close the lid of the bottle and let stand at a dark place for at least 1 week before you start using the oil.

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