Summer has officially arrived a week ago in Germany. Since several days we have above 30 degrees Celsius. Even for me, who does not usually sweat so easily, cooking due to the high temperature in front of the stove has become a real challenge.
In this case I certainly prefer cooking something quick and easy, so I do not need to spend a long time in the kitchen. As I saw those beautiful fennels, I knew I was going to make something out of it. I very much like this anise flavor of the fennel.
From my point of view, the anise taste fits very well to citrus fruits, especially the oranges. So I decided immediately to prepare an orange sauce for the fennels.
A couple of days ago I read that poppy seeds are extremely rich in calcium. The nutty flavor of poppy I love anyway. When the poppy seeds are so healthy, why not make something of it? 😉
At home I had some pieces of nice potatoes, which I was also planning to try something new with: How about scalloped potatoes with poppy seeds and parmesan? When this idea came to my head, I liked it immediately. Go ahead, get to work! 😀
Ingredients and preparation:
For the orange fennel:
3 cloves of garlic
2 organic oranges
2 tablespoons walnuts
150ml good white wine
Salt and pepper
- Squeeze the juice of one orange and cut the other orange into thin slices.
- Clean and wash the fennels, cut into wedges. Cut garlic and onion into thin slices. Sauté everything with olive oil in a pan and deglaze with the white wine. Cook at low heat for 15-20 minutes.
- Remove the fennel from the pan and set on a plate, keep warm. Add the orange juice to the cooking liquid and cook until it becomes a thick sauce. Add a splash of olive oil to it. Pour the sauce in a thin stream onto the fennel. Season with salt and pepper.
For the poppy seed potatoes:
1 tablespoon poppy seeds
2 tablespoons parmesan cheese (freshly grated)
1 tablespoon basil pesto
Salt and pepper
- Preheat the oven to 200 degrees Celsius (top-and bottom-heat).
- Wash the poppy seeds with warm water
- Wash the potatoes and cook in salt water. Chill and peel the potatoes, cut into thicker pieces briefly, mix with the pesto.
- Put the potatoes in a casserole dish. Salt and pepper. Drain the poppy seeds and mix well with the grated Parmesan cheese, spread over the potatoes.
- Grill in the oven for about 5 minutes (about 250 degrees) until the cheese is getting golden brown.
Enjoy the summer! 😀