Potato salad Asian style

© Qin Xie-Krieger

© Qin Xie-Krieger

Do you like potato salad? Have you ever tried the German potato salad with vinegar? I really like this version of potato salad with its light and slightly sour taste. This potato salad is simply unbeatable for every barbecue party. :-)

As the barbecue season is officially announced, today I have an Asian interpretation of the potato salad for you! At first I cooked the potatoes with lemon grass and kaffir lime leaves together. Thus, the potatoes can get a wonderful fruity note. Furthermore, fantastic sour lime juice, savory fish sauce, aromatic garlic and fiery Thai chili come into the dressing. Last, but not least, I round off the salad with whole cane sugar (which tastes wonderfully like caramel, but is much more healthier) and olive oil in real good quality.

I am ready for the next barbecue party! ;-)

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Summery roasted hazelnut sauce

© Qin Xie-Krieger

© Qin Xie-Krieger

The summer is knocking loudly on the door: Over 30 degrees temperature, sizzling sun rays and the blue cloudless sky … In such a beautiful and hot weather, I usually have no big appetite for the warm food. Its preparation produces even more heat both in the kitchen as well as in me.

Therefore, in the summer you could find cold or briefly cooked food very often on our dinning table, with plenty of crunchy vegetables and juicy fruit. As “satisfying food”, rice, pasta and potatoes play an important role. Often I like to cook a couple of boiled potatoes or some pasta, briefly blanched seasonal vegetables such as green asparagus, fava beans or peas for dinner. Serving with a homemade pesto or a quickly prepared sauce, such as this really simple yet unbelievably delicious hazelnut sauce. Mix well, add salt and pepper… Voilà! So easily and quickly prepared is a delicious and light meal for a hot summer evening! Continue reading

Pasta with artichokes and garlic

© Qin Xie-Krieger

© Qin Xie-Krieger

At the weekly market I found these beautiful mini artichokes, whose magical violet-green color looked so appealing that I absolutely had to take some of them home. At that moment I still did not know yet what I should do with them. One thing was clear, they were to be fried with garlic together. This is the way I love to prepare artichokes best. Continue reading

Creamy Polenta with fried tofu, Mehijiki and peanuts

© Qin Xie-Krieger

© Qin Xie-Krieger

During my last journey to Japan this seaweed vegetable, Mehijiki, appeared almost everywhere in the restaurants, be it in a metropolis like Tokyo, Osaka or Kyoto, or in small villages in the Takayama mountain area. At that time I did not know how it was named and what it was, until my Singaporean friend Lee Yuen brought me a packet of the dried Mehijiki a few weeks ago. I decided to make myself a little bit clever and googled for this little and funny looking vegetable. Many thanks to dear Lee Yuen, if you are reading this post now. :-) Continue reading

Italian orange rice cake

© Qin Xie-Krieger

© Qin Xie-Krieger

The Italian cuisine has a surprising number of similarities with the Chinese cuisine. The similarity of tortellini and wanton, ravioli and dumplings as well as risotto rice and Chinese round grain rice can not to be overlooked. You could argue about whether pasta was actually brought by Marco Polo from China to Italy (about this point, even the Italians do not have a common opinion) or whether risotto rice arrived in Italy via the Silk Road from China.

For me it does not really matter who owns the “copyright”, since I am quite well aware of how early in the human history the globalization has already taken place. Instead, the similarity between these two great cuisines is much more interesting for me. Continue reading

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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