Stir fried Gnocchi with Kimchi

© Qin Xie-Krieger

© Qin Xie-Krieger

If you love spicy food, this dish would be perfect for you: spicy, easy and quick to prepare. It also tastes very good when it is chilled, which means it is super suitable for the next barbecue party. :-)

Kimchi is a Korean term for the vegetables which are prepared by lactic fermentation. To facilitate your imagination, you can just think of Kimchi as a kind of sauerkraut in Korean style, only it is spicy and with Chinese cabbage instead of white cabbage. ;-)

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Cantucci: Italian almond biscuits

© Qin Xie-Krieger

© Qin Xie-Krieger

Homemade cantucci tastes fantastic! The first time for me to try the homemade ones was in the beautiful Tuscany. The Tuscans love to eat Cantucci as a small dessert after a delicious dinner. These crispy almond biscuits are served along with the wonderful wine “vin santo”. You take a piece of this biscuit and dip it in the sweet wine. Gorgeous!

Do you know this great dessert wine from Tuscany? Vin Santo tastes divinely sweet and is therefore irresistible for every sweet tooth. I, who speaks no Italian, have been told that vin santo literally means “holy wine”. So, could there be a more appropriate name for this divine tasting wine? ;-)

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White asparagus with orange curry sauce

© Qin Xie-Krieger

© Qin Xie-Krieger

After having had the beautiful green asparagus in my last recipe “Creamy asparagus almond soup“, it is now more than fair to take a look at its delicate brother, the white asparagus, isn’t it?

White asparagus is served here throughout Germany almost always with sauce hollandaise. I mean everywhere, really everywhere! Do not get me wrong. I also like this quite rich sauce. But, please, can we sometimes also have a another sauce for the white asparagus?

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Creamy asparagus almond soup with wild garlic

© Qin Xie-Krieger

© Qin Xie-Krieger

Asparagus, what a fantastic gift of spring! I can never have enough of it. Be it the white or green asparagus, it is undoubtedly one of my favorite vegetables.

I enjoy asparagus so much on my plate that I even joined an “asparagus cooking day” a few years ago to learn more about my favorite vegetable. The day started with a short presentation of an asparagus farmer with very interesting knowledge about asparagus cultivation, then asparagus-stinging on the field and the whole day was topped off by a five-course asparagus menu. So much fun we all had!  Not only the cooking of the creative menu brought me a lot of joy, the best part for me was the asparagus-stinging.

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A fantastic snack for a beer evening

© Qin Xie-Krieger

© Qin Xie-Krieger

When the weather is turning to be nicer and warmer, people might want to drink more beer…
Eh … OK, this does not really apply to the Germans. Most of my German friends love to drink beer at any kind of weather and at any time …;-)

So, let me try again …
When the weather is getting nicer and warmer, people might get even more desire for even more beer. ;-)

Germany is the beer-nation par excellence. This is well known. Until now I have never experienced another country where the beer is so popular and quasi declared as a national drink.

Just one question has fascinated me for quite a long time: How can the Germans just sit in the beer garden for one, two, or even four or five hours without taking any snacks with their beer? Continue reading

Grilled cottage bread with wild garlic butter

© Qin Xie-Krieger

© Qin Xie-Krieger

Spring has arrived! :-)
What is the first sign of the arrival of the most pleasant season of the year?
Of course, the lush green wild garlic bunches at the farmer market! ;-)

I immediately brought three bunches home. Two of them were processed for my heavenly tasting wild garlic pesto with purslane, which has already become my culinary ritual to welcome spring.

The third bunch ended up to become a delicious wild garlic butter on my favorite bread which was grilled till lovely crispy and golden brown.

Hmmmm … It tastes and smells like the sunshine in the spring… :-D

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Gluten-free carrot rice cupcakes with chai latte frosting

© Qin Xie-Krieger

© Qin Xie-Krieger

Are you still looking for a sweet recipe for the Easter holidays? Now I have a gluten-free yet tasty recipe for you. :-)

Carrot cakes or muffins are quite well known to everyone. But have you ever tried the ones made of rice flour? With a super delicious chai latte frosting on top?

The first time for me to get in touch with the Indian Marsala Chai was during my trip to India a few years back. At each crossing, on the adventurous country roads, on the crowded markets … everywhere in every city I could not miss the hawking: “Chai… Chai… Chai …”, shouted in a melodious and pleasant rhythm. The Chai boys were carrying a large pot and some aluminum cups with them, slowly walking barefoot through the crowd. Once someone gave a signal that he wanted to have a cup of Chai, the Chai boy poured the spicy tea zippily and elegantly into a cup and handed it to the thirsty customer.

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Pork belly with leeks and black beans

© Qin Xie-Krieger

© Qin Xie-Krieger

Are you feeling the same like me? While the spring has officially arrived in southern Germany, I surprisedly got in the mood for something really hearty, even fatty. It seems almost like I am having a panic at the end of the generous winter season which tolerates food with rich calories.

When I saw that great piece of shiny pork belly at the butcher, I could not restrain myself. In the end I had THE cure against my “winter panic”. In my head I saw the picture of slightly crusty fried thin slices of the pork belly: their rinds are shining beautifully in the frying oil, their irresistible roasting aroma is rising from the cast iron wok and spreading in the whole house, and then the intense scent of salty fermented Black beans … Gorgeously hearty, sinfully tasty! ;-) Continue reading