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.
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 →
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 →
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. 😉
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?
Some of my friends and family members are currently complaining quite often about the grey sky, the biting coldness which is eating through our bones and of course the unpleasant wind that cuts into our skin like a sharp knife …
I’m neither a fan of long and cold winters. I always try to tell myself: What you cannot change, you have to accept … blah blah … However, this doesn’t really comfort me …
So, what can you do against the “winter depression”?
There are many options:
This incredible name refers to its almost transparent dough that reminds you of precious crystals.
The beautiful dumpling has its origin in south China, strictly speaking, in the Canton province of Guangdong. Do you remember what I have told you about the eating habits of the Cantonese in one of my previous posts? 😉 All right, you do not need to share all of their preferences of taste.But, besides some of their extraordinary eating habits, Cantonese also have an excellent reputation for their wide selection of delicious dim sum, including this crystal-dumpling. Continue reading →