Last week, I had an amazing appetite for mushrooms. And especially big ones on mushrooms. Mushrooms just starting summer ... do not ask - I do not know where that came from. In any case, I caught myself several times in the supermarket of confidence, as I just shoveled large parts of the mushroom supply available in my shopping basket again. At home, the little things then moved (unnoticed by the rest of the family) to various vegetable pans and salads. But once - and now it will be exciting! - They also had their big solo appearance as a quick champignon carpaccio with Persia pesto, pistachios and Parmesan. Really good stuff. It fits so well in the warm season that you absolutely need the recipe for your next mushroom home application. I've decided.

I mean, it could have been a lot worse on the lascivious front: a little bit of shyness after a pint of custard, a medium longing for half a cake pie - that would not have gone off quite so well for the belly pelageers. But mushrooms - pfffff - I ask you! That's a touch of calorie-nothing on the plate. Just 22 calories bring 100 g of edible mushrooms. I think only snake cucumber or a piece of paper has less energy.

Speaking of paper: Some people find that mushrooms are somehow pretty drab and boring. Now. In fact, they bring with them a somewhat restrained taste. But with two or three other small, amromatic ingredients, they suddenly develop very well. For example, garlic, parsley and lemon go well with mushrooms. If you want, you can also try this combination in the warm version on bread: the mushroom baguette from the oven is made super fast and also really tasty.

But right now the champignon carpaccio with parsley pesto, pistachios and parmesan is my absolute favorite. I could again. And you?

Have it delicious! ღ

PS: Of the parsley pesto will probably still be left enough to enjoy sensationally delicious spaghetti. Or brush sandwiches and breads. You know about it.

PPS: For champignon fans (and those who want to become one) there are many delicious recipes with mushrooms .

The recipe for quick mushroom carpaccio with parsley pesto, pistachios and parmesan

Ingredients for 2-3 servings:

• 200 g larger mushrooms

• 25 g of chopped pistachios

• 1 large bunch of plain parsley (or 2 small) 
• 75 g Parmesan, sliced 
• 5 tablespoons olive oil 
• 2 tablespoons water 
• juice 1/2 lemon 
• 1 clove garlic, peeled & roughly chopped 
• 1 pinch of chilli powder 
• salt & pepper

• 1 handful of cherry tomatoes, halved 
• 1 small red onion, peeled & in fine rings

That's how it works:

Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.

Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.

Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.

Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.

Tip: 

Unused parsley pesto keeps itself covered in the fridge for 2 days and can be used great for spaghetti pesto or as a spread for delicious steaks.

INGREDIENTS

• 200 g larger mushrooms
• 25 g of chopped pistachios
• 1 large bunch of plain parsley (or 2 small ones)
• 75 g Parmesan, planed
• 5 tbsp olive oil
• 2 tbsp water
• Juice 1/2 lemon
• 1 garlic clove, peeled & roughly chopped
• 1 pinch of chilli powder

Salt pepper

• 1 handful of cherry tomatoes, halved
• 1 small red onion, peeled & in fine rings

THAT'S HOW IT WORKS

Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.

Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.

Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.

Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.

Welcome to 2019! I sincerely hope you are wonderfully slippery and had many happy and relaxing moments with your loved ones during the holidays. (Just do not feel like reading? Then you go directly to the recipe .) After all the candle-ball-mulled-goose-cuddly, the new year is now fresh and shiny in front of us. Great! I love this little "new beginning" very much. Have you also thought about what you would like to do with this year? We here in the nuclear family have actually made some good intentions, which we want to put together in the coming months. And there are also exciting plans for the blog ... I'll definitely tell you more about that in one of the next posts.

You have to do it nicely

A good intent (in the best Ruhrpott-Sprech) accompanies me but - at least since 2012 - every year again: you have to make it nice . Meanwhile, this approach has tollerweise officially officially got its own name: Mindfulness. And if this is just quite current sow in the media village for some of you already overused, so let me say differently: In everyday life, you should not just trust that positive and beautiful impulses come from outside to one. One should take the responsibility and create for oneself regularly beautiful experiences and moments. So - you know.

For me, these small and big happy-making extras and positive anchors in everyday life are usually associated with food, cooking and enjoyment. Okay - that's not really shocking right now. After all, this is a food and not a triathlon blog, nech. But the kitchen is simply the perfect place to make it pretty quick and easy (or, on special request, very long and extensive). The result makes one, two or many happy for a nice moment or sometimes for a very long time.

Uwes great culinary evening with a long finish

In the last year I had a lot of small and big moments of enjoyment, which I love to remember. But for a very special evening I and a dozen other nice people will probably think for a very long time: the HighFoodality Supperclub with Uwe Spitzmüller at the Henkell Sektmanufaktur in Wiesbaden. Uwe's Supperclub has become a pre-Christmas tradition by now. And I'm always happy for weeks from a leg off when the invitation is re-entered.

Because what Uwe cooks up there - yes, you have to say it - star level cooks off a regular socks and is an incredibly enriching culinary experience. At the same time, Uwe is neither a trained chef nor a restaurateur at home. The IT specialist has "cooked up" himself as an autodidact and with laborious internships in starred kitchens. Uwe, you are great!

At the heart of this supper club was once again the pairing of exquisite sparkling wine, champagne and wine from the House of Henkell with Uwe's typical high-end cuisine - served as a 10-course menu. Anyone who wants to read exactly what Uwe has served (or is keen on one or the other recipe) reads his blog post on HighFoodality . And for those who prefer to chat only in the evening, I have some pictures in store:

Henkell had opened on this great evening not only the doors of the sparkling wine factory, but also the beverage treasure box. To Henkell belong not only the legendary Henkell dry and the Riesling sparkling wine produced in Wiesbaden Prince of Metternich. Also the premium sparkling wine Menger-Krug, fantastic wines from the estate Schloss Johannisberg (I just say: crazy for Grünlack!) And champagne from Alfred Gratien are also part of the portfolio. And such a nice bottle of champagne or champagne - hey! - that's really always for a small or large moment of pleasure.

Crunchy vegetable fries with a cool Prickel Prickel - super fast and super easy made

For me, the personal kitchen focus is well known fewer not on the complex star kitchen, but rather on fast, simple and super delicious recipes (without bags and similar stuff, of course). And for that I have brought you today a fantastic and pretty healthy snack recipe for pampering:

The carrot fries are at least as tasty as fried potato fries, but still bring a little extra portion of crispness and spiciness. They are also made superfix with few ingredients from the stock. Together with the irresistibly light sweet chili cream dip, the crispy vegetable fries are a great dynamic duo for you, the couch and your favorite movie. Or for you and your sweetheart. Or for you and mom. Or ... oh, you know. And that a glass of cool champagne or champagne really, really great, I do not have to mention extra, right?

So, make it nice.

And have it delicious! ღ

The recipe for crispy carrot fries in the Parmesan wrapper with sweet chili cream dip

Ingredients for 2 snack portions:

• 2 large carrots, peeled (together approx. 350 g) 
• 1 egg 
• 60 g parmesan 
• 2 tbsp breadcrumbs 
• optional: 1 tsp BBQ spice or 1 tsp truffle oil

• 100 g sour cream, stichfest 
• 3-4 tablespoons sweet chili sauce (finished product from the asia department)

That's how it works: 

Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.

Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.

Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.

Roll the carrot fries one after the other in the egg and then in the Parmesan breading.

Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).

While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.

Serve the hot vegetable fries with the dip. Serve with a glass of champagne or champagne.

INGREDIENTS

• 2 large carrots, peeled (together approx., 350 g)
• 1 egg
• 60 g of Parmesan
• 2 tbsp breadcrumbs
• optional: 1 tsp BBQ spice or 1 tsp truffle oil
• 100 g sour cream, puncture proof
• 3-4 tablespoons sweet chili sauce

THAT'S HOW IT WORKS

Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.

Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.

Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.

Roll the carrot fries one after the other in the egg and then in the Parmesan breading.

Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).

While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.

Serve the hot vegetable fries with the dip.

TIPS

Serve with a glass of champagne or champagne.

Afternoon, half past four on the Reeperbahn. From the blue sky flashes the sun, colorful pennants flutter in the wind, Café-del-Mar music whispers unobtrusively to yourself - and fantastic food scents surround me from all sides. It can only be a great day, because it's Food Truck Festival in Hamburg! Dozens of international food trucks have gathered at the gaming mall square (this is where Barbara always hosts the Eurovision Song Contest, nech) to give hungry visitors the best they can get out of a car . And the offer is at least as colorful as the pennants and looks great.

I wander enthusiastically past Frau Schneider's pink food truck with the legendary Grilled Cheese sandwiches, sniffing a Pulled Duck burger on the next truck and flirting with an appetizing Brazilian bowl the next day ... but nothing there. There's no time for food now - I have a mission . And then I already see my goal: the bright yellow food truck from Languedoc Wines . Here I will try today in the middle of the neighborhood across great wines from the middle of southern France : the Languedoc . Yes, ok - I hereby officially admit: one can spend his afternoons really bad.

Expert support is at my side for this great afternoon: The very likable Sommeliére Jenny  from the Weinschule Weinsichten presents me successively very different wines from the Languedoc . We start with something tingling, work our way slowly to the white wine and then flirting in detail with one or the other red bottle. The great thing about Jenny: she is wonderfully open-minded and unpretentious - instead of giving long lectures on the characteristics of one or the other wine, she initially concentrates only on the taste of her counterpart. Everyone experiences and tastes wine differently- and that's wonderful too. So there is no right or wrong in winetasting.

One after another, we try our best mood through very different wines  and swap out what we each sniff or taste. And even though Jenny brings me exciting flavors for one or the other wine , my three  favorites from Languedoc are surprisingly fast. It's love at first sip . A fantastic person then brings us a plate with the day before flown in the suitcase specialties. I try great French salami and incredibly good organic olives. With a slight glow in my head and a glass of my new favorite wine in my hand, the day on St. Pauli could go on forever ... Savoir-vivre in the middle of the neighborhood.

A tip: Unknown pearls of the Languedoc wine region with protected geographical indication and protected designation of origin.

French wines? Most people spontaneously think of something dark red from Bordeaux or a pleasant rosé from Provence. But it is also worthwhile taking a close look at the lesser-known wine regions such as Languedoc .

It is evidently not known at all costs: Languedoc lies between Provence and Gascony on the south coast of France and comprises 4,000 hectares with a total of 22 appellations - wines with the EU-protected designation of origin AOP (formerly known as AOC). For this protected designation of origin , the relationship between product characteristics and origin must be particularly narrow. The product must be produced, processed and manufactured in the relevant areabeen in accordance with a recognized, documented procedure. In the case of wines with this name, you can be completely sure that the grapes have been cultivated, read, pressed, fermented and aged in the area. And so that you have a really delicious quality of the glass.

Speaking of delicious: tastes are known to be totally different - just as different as the wines of the Languedoc. The wine growing in Languedoc benefits from the wonderfully sunny Mediterranean climate with lots of wind and dry soil - and has many different vineyard locations. In this way, the winemakers of the Languedoc also create very different wines with diverse character traits . And below that are a few real pearls with a terrific price-performance ratio. Because (let's face it) - most of us do not spend regularly 40 euros for a bottle of wine. But the Languedoc offers surprisingly fantastic wines at a very affordable budget . You have to highlight that, ne.

And I had found my three absolute favorites when Weintasting so right after the first sip:

My three darlings of the IGP wines Sud de France from the Languedoc

AOC Languedoc Château de La Négly "La Brise Marine Blanc", 2018

A name like a poem: "The White Sea Breeze" made me a devoted fan right after the first sip. Love at first Sip , so to speak. The color is bright yellow , the scent is fresh and reminiscent of   mango, white peach and grapefruit . In the mouth, the wine is then pleasantly spicy and leaves a very light salty note as from Fleur de Sel."La Brise Marine Blanc" is in my opinion very well suited as a stand-alone wine, which - of course with the appropriate attention - can be enjoyed with great pleasure. But it also fits great with food with an exotic and slightly salty touch. The bottle costs about 11, - € in the trade or online - what a really great wine for a relatively small budget!

AOC Crémant de Limoux Sieur d'Arques Grande Cuvée 1531 Rosé

What is the name of champagne if it is not from the region of the same name? Right: Cremant. And this extremely fine-puffed Rosé Cremant is just great fun! Bright salmon-colored, dry, with very little acidity but fruity aromas such as orange, raspberries and fresh yeast, it bubbles uncomplicatedly fresh and at the same time very elegantIn the glas. Or different: you can always just that. ALWAYS! Incidentally, the year in the name indicates that the principle of sparkling wine production was discovered in the 16th century near Limoux. A whole century before sparkling wine finally arrived in Champagne. So: sparkling wine can traditionally be really wonderful here. The bottle of Grande Cuvée 1531 Rosé costs about 11 euros in the trade or online. A mega-snapper with a great good-mood color that you must have tried.

AOC Fitou Domain Fronciose Lurton Château Les Erles, Cuveè des Ardoises

Red wine in summer? Is really good. Especially if the wine brings along with an intense aroma of red and dark fruits and an exciting, cool herbal note. I'm thinking of an evening in the South of France ... the sun just sinking into the sea orange, the song of the cicadas in the twilight, the scent of air after the lush herbal bushes and earth ... and a cool breath coming from the water ... ok, I need it Vacation. Or a chilled glass from Chateau Les Erles. The  Cuvee from Syrah, Grenache Noir and Carignan goes well with light dishes with a sunny herbal note. The bottle costs in the trade or online for the 9, - Euro.

And now a recipe: Foodtruck Market + Knaller wines from the Languedoc = Crossover Streetfood

The colorful Food Truck Festival with the delicious food on every corner and my three wine favorites from the Languedoc have inspired me at home, of course, directly into the mini-kitchen. I came out with a colorful crossover street food: Bao buns with short-fried tuna and nectarine rosemary salsa. A little bit of China, a dash of cool salty Japan plus a great southern French fruitiness with herbal notes - for me the perfect combination to the great aromas and nuances of the wines. And the men - especially the big ones - were thrilled. Running.

The Bao Buns are made from a very simple yeast dough and not baked, but steamed. This gives the Chinese hamburger buns an exciting smooth and soft texture that is perhaps so similar to original Jewish bagels in the States. The steamed rolls bring a light sweetness and are thus a great base for savory fillings. The production is not complicated at all, but needs some time for the yeast dough to go. The salty-fruity filling of short-fried tuna and nectarine-rosemary salsa is then ready in 5 minutes.

What do you say - can I seduce you to this colorful crossover street food and the one or other glass of wine from the Languedoc? So in the evening on the balcony, feet up, plates on your lap and glass in your hand ... that would be something, right? Down here comes the recipe for aftercooking in any case.

Have it delicious! ღ

PS: Maybe you will keep aneye on my Instagram profile in the near future - rumor has it that you can win some really great wine packages from the Langeudoc ...

The recipe for Bao Buns with short-fried tuna and nectarine-rosemary salsa

And so it goes for about 8 stuffed buns:

• 1/3 cubes of fresh yeast (about 14 g) 
• 150 ml of lukewarm water 
• 1.5 tablespoons of sugar 
• 300 grams of wheat flour type 405 
• 1 strong pinch of salt 
• 1.5 tablespoons of rapeseed oil (and a little more to roll out)

• 2 nectarines 
• 3 spring onions 
• 1 tbsp fresh rosemary needles 1 pinch of spicy (eg chilli or sriracha sauce) 
• juice 1/2 lime 
• salt & pepper

• 1 tsp butter 
• 300 g fresh tuna steak (1 thick slice) 
• 2 tbsp teriyaki sauce (or soy sauce)

• 1 handful of lettuce

That's how it works:

Crumble the yeast with the sugar into the lukewarm water and stir until yeast has dissolved. Let rest for 10 minutes at room temperature. Then put the flour together with salt, yeast water and rapeseed oil in a bowl and knead with the hand mixer (or in a food processor) in about 5 minutes to a smooth dough. Cover the bowl with a clean dishcloth and let the dough rise in a warm place for 1 hour.

In the meantime halve the nectarines, remove the core and cut the pulp into small cubes. Mix with the lime juice. Finely chop the spring onions and rosemary and add the pinch "Scharf" to the nectarine. Season with salt and pepper and mix well. Pull in the fridge.

When the dough has gone, press the air out of the dough with your flat hand - do not knead the dough again! Carefully remove the dough from the bowl, place on a work surface and roll out 1 cm thick. Cut out eight circles with a diameter of about 10 cm (eg with a large serving ring) or cut with a knife. Rub the dough circles lightly from both sides with oil and fold them in the middle.

Put in a large pan, a wok or a large pot of water. Put in a steamer and bring water to a boil. (The whole works well in the steamer or multi-cooker). Cut out the size of the Bao Buns from baking paper. Put the paper in the steamer and put the Bao Buns on top. Put the lid on and steam the rolls for about 15-20 minutes (possibly work in 2 or 3 layers, because the buns are clear).

While the buns are steaming, cut the tuna into slices about 2 cm thick. Heat the butter in a non-stick pan and fry the tuna on each side for about 1 minute. Then deglaze with teriyaki or soy sauce and turn the tuna into it. Remove the pan from the heat.

Put the steamed Bao-Buns on a plate and fill with salad and tuna. Spoon over the nectarine rosemary salsa. Serve warm or cold. 

Clack, clack, clack ... Dave loudly opens the tabs of the leak-proof box and lifts off the lid. An appetizing, fine fragrance blows against me. A very appetizing scent! It also shines so fresh and green from the tin. It is Sunday afternoon, we are lounging on picnic blankets with each accompanying Mrs. T. and the man on the Altonaer balcony and are spreading our brought-in food around us. A few meters away, Dave's great Weber to go glows* eagerly waiting for burgers and chicken. Sunday barbecue galore! And I am hungry. 

Very. "What is that great?", I want to know, eye-pleasing into the tin and gave Mrs. T. and me ever a cool white wine. "Edamame and cucumber salad. Vegan. With a little sesame oil and soy sauce. Goes super fast, "says Dave. What. Wow, that sounds good. Darn, now I have spontaneous food. And has to drool a bit. That was fix.

Of course, of course I can then eat from the salad. And he is delicious! So delicious that I absolutely had to make it at the very last opportunity. The great thing about the edamame and cucumber salad: It's really fast-paced, it does not contain any mayo or other perishable ingredients, and it adds an exciting new taste to the usual BBQ routine. And the edamame - Japanese soybeans that were harvested immature in the pod - besides iron, calcium and fiber also bring along a large extra portion of vegetable protein. Very beneficial for those who eat vegetarian or vegan, do a lot of sports or just  losing weight, nech.

By the way, you can get Edamame either in the pod or as released kernels in the freezer of Asiamärkten, often also in well sorted supermarkets or in larger health food stores. You can either boil the whole pods and serve as a snack. Or just use the soybean cores eg in salads or bowls. I like the kernels cooked very briefly and with a lot of bite - so always broth them over with boiling water. If that tastes too "green", the Edamame can also cook a little longer in boiling water in the pot.

Well, enough chattered. Here comes my interpretation of Dave's delicious Edamame cucumber salad - with a dressing of rice vinegar, ginger, garlic, soy sauce and sesame oil. You will love him too. I'm sure!

Have it delicious! ღ

The recipe for Dave's vegan edamame cucumber salad

Ingredients for 4 servings:

• 500 g TK Edamame seeds 
• (or 1 kg unpeeled TK Edamame pods) 
• 1 Snake cucumber 
• 3 spring onions, white & green finely chopped

• 1 thumb-sized piece of ginger, peeled and grated 
• 1 red chilli pepper, finely chopped 
• 1 garlic clove, finely chopped 
• 2 teaspoons sesame oil 3 tbsp vinegar 
• 2 tbsp soy sauce 
• 1 tsp maple syrup or brown sugar

That's how it works:

Defrost the edamame pods and remove the pips from the pods (see tip below). Or thaw the already thrown Edamame kernels. Pour boiling water over the kernels, let them steep for 3 minutes, strain into a sieve, rinse off with cold water and drain.

Cut the cucumber unpeeled with a spiral cutter into long thin strips - if these are too long, simply cut them two to three times with the kitchen scissors. If there is no spiral cutter, halve the cucumber lengthwise and cut into thin slices.

In a bowl, mix edamame with cucumber and chopped spring onions.

Make a dressing out of ginger, garlic, sesame oil, vinegar, soy sauce and maple syrup or sugar and mix with the salad. Let it pass briefly.  

Tips:

The salad is ultra-fast if you already get Edamame without pods. If there is just Edamame in pods, you should calculate about 10-15 minutes for the triggering of the cores. For this use a small knife to cut off the style of the soybean meal and remove the thread on the rounder side of the pod. The pods unfold like a small bag and the seeds can be easily removed. That works eg wonderfully to Netflix and the favorite series.

The prepared salad lingers in an airtight box (for me the unbeatable best leak-proof cans *) two to three days in the fridge. Because he pervades something, you can "taste" him with some soy sauce or vinegar if necessary.

Nutritional values ​​per serving of

calories 241, fat 11 g, fiber 7.5 g, carbohydrates 21.8 g, sodium 1.25 g, protein 17.7 g

INGREDIENTS

• 500 g TK Edamame seeds (or 1 kg unpeeled TK Edamame pods)
• 1 snake cucumber
• 3 spring onions, white & green finely chopped
• 1 thumb-sized piece of ginger, peeled and grated
• 1 red chilli pepper, finely chopped
• 1 garlic clove, finely chopped
• 2 teaspoons sesame oil
• 3 tablespoons of vinegar
• 2 tablespoons soy sauce
• 1 teaspoon maple syrup or brown sugar

THAT'S HOW IT WORKS

Defrost the edamame pods and remove the pips from the pods (see tip below). Or thaw the already thrown Edamame kernels. Pour boiling water over the kernels, let them steep for 3 minutes, strain into a sieve, rinse off with cold water and drain.

Cut the cucumber unpeeled with a spiral cutter into long thin strips - if these are too long, simply cut them two to three times with the kitchen scissors. If there is no spiral cutter, halve the cucumber lengthwise and cut into thin slices.

In a bowl, mix edamame with cucumber and chopped spring onions.

Make a dressing out of ginger, garlic, sesame oil, vinegar, soy sauce and maple syrup or sugar and mix with the salad. Let it pass briefly.

* Ingredients and equipment with asterisks can be found in the well-stocked retailers or you can order them via the affiliate program links at amazon. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making that possible!

"Honey, what are we going to eat this evening?" We hang out a little bit in the afternoon in the living room together. Outside the light-tight curtains, Hamburg's summer is just starting to show its sparkling side - it's 30 degrees in the shade. The man is still interested in food intake. And I'm here in the nuclear family, finally, the official food commissioner.

"Salad?" I suggest. "We would also have avocado and feta cheese." In the heat, you usually have little desire for fat hot food. "Again ...?", The man is not one hundred percent convinced. Apparently it requires him to change. "Anything with hack would be great. Meatballs or something. But only if you do not have to stand in the kitchen forever. "Hack. Clear. That's always possible. 

I think. Small meatballs, which can be roasted quickly ... maybe some oriental flavored ... with hummus... no, too luscious ... but beans would be great ... I still have a few cans in stock ... but rather cold towards Mezze ... "How about some oriental appetizers?" I suggest. "Spicy herb meatballs on cool bean puree!" The man radiates and gets up from the sofa. "Sounds great! I'll go buy the hack, "he says, looking for his sneakers. Two minutes later, the door locks.

The spicy herb meatballs on cool bean puree are a real favorite food for the summer! The hack is ratzfatz with chopped herbs and spices kneaded. As a small balls, the hack roasts crispy brown in the pan. For a great taste extra with crackling, a handful of pine nuts are added to the pan for a short time and then roasted.

The bean puree is particularly fast with beans from the jar or from the tin (here you should prefer products without added sugar and preservatives), who likes and has time, the beans but also can cook of course. The cooked cold beans are then whipped in a blender in two minutes with some Greek yogurt and a spoonful of sesame oil or almond cream - a touch of garlic and oregano give the bean puree a great aroma.

The hot meatballs are then served with the pine nuts on the cool beans. A great combination ... spicy, creamy, hot and cold ... hah! In addition, a piece of flatbread - so we are big fans. And how is it with you?

Have it delicious! ღ

The recipe for spicy herb meatballs on a cool bean puree

Ingredients for 4 servings:

• 720g 
• 100g greek yogurt (10% fat) 
• 1 clove of garlic 
• 1 tablespoon of tahini (sesame paste) or light almond 
• 1 pinch of dried oregano
• 500 g ground beef (organic or free-range) 
• 1 egg 
• 1 generous cornstarch 
• 1 red onion, finely chopped 
• 1/2 bunch parsley, finely chopped 
• 2-3 sprigs of mint, finely chopped 
• 1 tbsp tomato puree 
• 1 tsp sambal oelek 
• 1 tsp ground cumin 
• 1 / 2 teaspoons cinnamon
• 1 tbsp butter

• 50 g pine nuts

• Salt & black pepper, freshly ground

Optional:

• more chopped herbs to serve

That's how it works:

For the bean puree, place the beans in a sieve, rinse thoroughly under running water and then drain very well. Add together with yogurt, garlic, tahini or beans and oregano in a blender. Season with salt and pepper and mix to a creamy puree. Cool down.

For the herb meatballs, place the ground beef with egg, cornflour, onion, herbs, tomato paste and spices, salt and pepper in a bowl and knead thoroughly. From the mince form small balls.

Heat the butter in a non-stick pan and brown the meatballs. Just before the balls are ready, add the pine nuts to the pan and stir for about 5 minutes until lightly browned.

Place the bean puree on a plate or plate and spread the herb meatballs on it. Sprinkle with chopped herbs as desired.

Tip: 

Warm flatbread, pita, sesame rings or baguette are delicious. If you like, add a tomato juice with onions or a green salad with lemon and oil to the herb meatballs on bean puree.

If very young children eat, you should probably omit the Sambal Oelek. Or remove a portion of hack before adding the spicy paste and fry separately.

Nutritional values ​​per serving

Stevan Paul has (again) brought out a new book! Germany's greatest rapid-fire rifle in the book market amazes me again and again. The man shoots out one fantastic culinary piece after the other at an unbelievable speed and in an incredible quality. And if you have not noticed yet: I'm hopelessly dilapidated fan and I love them all (and of course Stevan also on at least Koch Platonic basis).

His latest cookbook "Schneller Teller" * is now really made for me personally. 200 (!) Great and fast recipes for two people in one book - and each of the recipes has its own large-format photo, photographed by the great Andrea Thode . Had I wanted a cookbook - it would have looked exactly like that. So you can convince yourself, and get a little Vorschmecker, I've cooked for you a really amazing, amazingly simple summer soup recipe for you: Lithuanian beetroot cold shell with boiled egg. A blast - promised.

It's not Stevan's first "quick plate". For many years he has been developing for the eponymous column of the magazine Effileedelicious and uncomplicated recipes that you can imitate without much cooking experience at home. Quick plates are made from few ingredients and in a short time. They are strong-hearty, vegetable-light, sweet or fine and again and again influenced by different country kitchens. And there are now 200 of them in a book, published by the Effilee. 

Who does not know the Effilee and is interested in cooking and culinary topics should, incidentally, take the legs as quickly as possible and stop by the nearest station kiosk. Or subscribe now. The culinary culture magazine is so wonderfully different, as common cooking magazines and surprised again and again with great and extensive reports and unusual topics,

After all these recommendations, we now come out quickly for example soup from "quick plate" - also a recommendation wholeheartedly. Beet splits the nation (similar to coriander). But who likes beetroot even remotely, should absolutely mix this fast-paced, cold soup. From a handful of super simple ingredients, wonderfully refreshing with buttermilk, sweet and sour tasting, filling with egg as an insert and warm potatoes as a side dish, it is ideal for warm summer days. So delicious and in less than 20 minutes on the table (the potatoes need a little cooking time)!

So, go and buy " Fast Plate " * and Beetroot .

And have it just delicious! ღ

The recipe for Lithuanian beetroot cold-shell with boiled egg

Ingredients for 2 servings:

• 300 g potatoes, hard-boiled 
• 2 eggs, hard-boiled 
• 200 g red beet from the glass, chilled 
• 100 g sour cream 
• 250 ml buttermilk, chilled 
• 1 tablespoon olive oil 
• 1 pinch of sugar or maple syrup 
• 1 small bunch of fresh dill, chopped 
• 1 shallot or small onion, finely chopped 
• Salt & freshly ground black pepper

That's how it works:

Peel the potatoes, halve if necessary and place in a pot with salt water. When the potatoes have cooked for 10 minutes, add the eggs to the pot and simmer for another 10 minutes until the potatoes are cooked.

In the meantime, pour off the beetroot and mix with sour cream, buttermilk, olive oil and sugar, salt and pepper into a blender and puree half-finely (there may be red beetroot pieces). Stir in the chopped onion and 2/3 of the dill. Season the soup and chill.

When the potatoes are cooked, drain the pot. Evaporate the potatoes, cold-fry the eggs, peel and cut in half.

Draw the beetroot soup into a plate and place two half eggs each. Serve with the potatoes and sprinkle with the rest of the dill. 

Nutritional values ​​per serving

Calories 492, fat 24.3 g, fiber 6.1 g, carbohydrates 53.3 g, sodium 513.1 mg, protein 16.6 g

The transparent hint: The book "Schneller Teller" was provided to me as a review copy. Whether and how I report about it was entirely up to me. I have received neither guidelines nor a fee for this blog post and only give - as always - my honest opinion again. So, you know!

* Ingredients and equipment with asterisks can be found in the well-stocked retailers or you can order them via the affiliate program links at amazon. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making that possible!

Baking your own bread is a wonderful thing. But usually not mine. I'm more of a spontaneous type. Child, man, cone and job ... (by Netflix to say nothing) - so if I remember that I would like to have a great slice of classic bread right now, there is no time for kneading, resting, kneading, resting and walking at home. Or what else is going on? Besides, I tend to forget baked goods in the oven; at least, until the nefarious process   becomes palpable throughout the apartment . That's why we usually buy our bread. Isso. Of course I know that I would never be able to participate in the perfect dinner , that's for sure .

However, the situation looks wonderfully different when you switch over to our Arab or Indian friends. They certainly have one or two breads on offer, which does not require much walking, yeast or other raising agents. Flour, water and in the best case still great spices or other aromatic ingredients ... just on the fire or in the pan - and ZACK! you have a wonderful, home-made bread. Such as the fantastic fast Indian Kokonsuss Roti, which I want to put you very warmly and very close to the heart today. And if I can do that, you can, too.

Roti are unleavened flatbreads that consist of wholegrain flour or regular flour, water and a touch of fat. They are rolled out thinly and then baked on a hot iron plate - or in a pan - dry. Without further ingredients, they also blow themselves up like a small balloon when baking. My quick pan breads today get a taste extra by grated coconut, a little onion and green, hot peppers. If the Roti unfold their scent while baking in the hot pan, you could think smoothly, you would have a whole feast on the stove ...

Have it delicious! ღ

The recipe for coconut roti, the fast Indian pan loaves

Ingredients for 8 roti breads:

• 50 g of grated coconut 
• 50 ml of boiling water 
• 260 g wheat flour or wheat wholemeal flour 
• 1 red onion 
• 1 green hot pepper 
• 1 tsp salt 
• 100 ml cold water 
• 1 tbsp vegetable oil + 1 tbsp to roll out

That's how it works:

Put the grated coconut in a small bowl and pour over the boiling water. With occasional stirring, let it stand for 5 minutes, until the water is absorbed. Possibly. Drain off excess water.

In the meantime peel the red onion and chop finely. Core the green peppers and finely chop them.

Mix the flour in a larger bowl with grated coconut, onion, pepperoni and salt. Then add the cold water and 1 tablespoon of oil (see also tip below) and knead in a 2-3 minutes to a smooth, firm dough. Cover the bowl with foil and let the dough rest for about 30 minutes at room temperature.

Put the remaining oil on a saucer. Then divide the dough into 8 portions and shape them into balls. Turn each ball of dough briefly on the oil on the saucer and then roll it out on the worktop (or a piece of baking paper) to approximately 15 cm thin circles.

Heat a large heavy pan and bake the Roti in two or three servings from each side for about 3 minutes until the batter shows browned spots. (In a small pan the Roti bake best individually and in pairs).

Serve hot or cold with salads, soups or curries, as a side dish for a barbecue or as a light meal with a spicy raita (Indian dip).

Tip: 

Instead of oil you can use for a non-vegan version also wonderful ghee or clarified butter for the Roti. Then simply liquefy the fat in the microwave or in a small pot on the stove. Delicious!

Shocking confessions of a kitchen bead: I basically cook like crazy Pi times thumb without measuring. For example, when rice: pot on the stove, rice and water by eye, with a finger stir once, another sip of water, boil, leave, done. And: I always prefer to cook a bit too much, a little too little. Why then often it remains a  lonely portion of cooked rice in the pot back. Do you know? I thought to myself.

"Often" is however greatly glossed over. The current rice residue rate clearly tends to "always". Since disposing of food is pretty uncool, I like to add the leftovers to my lunch the next day. And my new fabulous Star at Midday Remains Sky is a Japanese-inspired rice sandwich - the Japanese name is Onigirazu. The principle of "Reissandchwich¬ is simple: The ge k ochte rice replaces the sandwich bread and with all kinds of stuffed delicious things . For reasons I like to deviate from Japanese traditional fills and findnew exciting combinations with what fridge and stock just give . Like this tasty version of the Japanese rice sandwich with kiwi salad and teriyaki chicken. Really good stuff.

An onigirazu works like a big square sushi: The rice and other fillings were held together by a nori leaf - a dark green leaf of algae. If you do not like algae (like me), you can replace the nori (completely unjapanese) with a piece of rice paper; or simply use a piece of cling film as an absolutely puristic variant. And while we're on exciting variations, a rice sandwich is a perfect opportunity to hide healthy fresh fruit in the food . The man is known, yes rather rather - say - extremely behaving in terms of fruit in hearty meals. But the taste combination is just too good in this case : hearty-salty, spicy and fruity-sweet - there is everything that makes you happy.

There are of course other beating arguments for a pinch of fruit in the meal. Did you know that ripe kiwis , for example, are real vitamin bombs that also contain lots of fiber, enzymes and antioxidants ? Already 100 g kiwi cover, for example, the daily allowance for adults of vitamin C . Who would have thought that. With their built-in fructose and low glycemic index, they are not only a healthy sweet snack, but also bring a sweet-sour touch to delicious food naturally. A really good reason not only to cut the decorative green fruits into muesli or to put them on pies, but also to incorporate them into the main meals. More vitamins are always ok, alright.

So that you get the full load of ripe, vitamin-rich and sweet fruits, you should pay special attention to where the fruits come from. For example, Zespri Green Kiwis are always perfectly matured in the fruit rack. Most of the fruits come from contract farmers in New Zealand during the summer months , where the kiwi season lasts around 240 days a year. In the winter months, kiwis come from European countries such as Italy and France . Zespri attaches great importance to the cultivation of non-genetically modified plants and also distributes  kiwifruit in organic quality, Since many Kiwis are now imported from China, so it is worth taking a look at the small origin sticker on the fruit.

Speaking of worthwhile: Of course, it's totally worth it, not to wait for the next rice remainder in the pot, but to cook extra fresh rice for these delicious Japanese sandwiches. Onigirazu are also great as a sandwich, as a snack for the whole family or as a prepared healthy "fast food" dinner . Incidentally, in the original Japanese version, the sandwiches are made with sushi round grain rice. They can also be wonderfully made from other cooked Asian rice varieties such as scented, basmati or jasmine rice. Only the good old Parboildreis is unfortunately out, because he does not stick enough.

So, and now I wish you happy Onigirazu shapes and great taste moments!

Have it ღ delicious 

The recipe for Onigirazu with and without Nori - Japanese rice sandwich filled with kiwi salad and teriyaki chicken

Ingredients for 2 sandwiches (I can expand as you like):

• 100 g chicken breast fillet (organic or free-range) 
• 4 tbsp teriyaki sauce (finished product from the asiaregal) 
• 1 ripe kiwi eg Zespri green kiwi
• 1/4 red pepper 
• 1 spring onion 
• 1 tender pinch of chilli or cayenne pepper 
• a few drops of toasted sesame oil 
• 2 nori leaves  or  2 soaked rice papers  or  2 pieces of plastic wrap 
• 1 large cup of cooked cold rice (sushi, basmati, perfume or jasmine rice. No long grain parboiled! ) 
• salt & pepper

Optional: a few salad leaves as desired

That's how it works:

Cut the chicken breast into thin slices. Sauté in a non-stick pan at high temperature for 2-3 minutes and deglaze with the teriyaki sauce. Let simmer briefly until the sauce is boiled. Remove from heat.

Peel the kiwi and cut into thin slices. Dice the peppers and spring onion or cut into thin slices. Put the kiwi, paprika and spring onion in a small bowl of sesame oil, salt and pepper.

Spread nori leaves / soaked rice paper / cling film. Form half of the cold rice with your hands into two flat, square patties and place them centered on each sheet / paper / foil. Spread teriyaki chicken, kiwi salad and if necessary salad leaves on the rice. Finish with two square patties from the remaining rice. Fold the edges of the pad flush over the filling, squeezing gently but firmly and emphasizing the square shape.

Serve whole or halved,

Tips:

The variations on the fillings are endless. Just look what you have and combine it.

The filling for assembling rather a little smaller than too generous dimensions - the pad must still be rolled over damüberüberüber, so that the sandwich holds well.

If you do not eat rice sandwiches immediately, you can also wrap the version with Nori or rice paper with some cling film for easy transport. Or you can put the onigirazu in half in a lunchbox and stuff it with vegetables, salad and other snacks.