There is hardly any other fragrance in the world which can smell so seductively sweet as ripe strawberries. At the moment we can get the succulent and sumptuous red cuties in their full maturity from our regional market. I could really guzzle a huge portion of it every day, without batting an eyelid. 😉 Continue reading
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! 😉
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?
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.
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
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… 😀
Cumin is an aromatic spice with a unique and distinctive flavor. I have already learned to appreciate its incredible taste during my childhood and youth in China.
Cumin is actually not a typical traditional chinese spice like sichuan pepper. For the majority of Chinese cumin has an exotic image. For this spice usually comes with a very popular dish from the (exotic) Uighur region of China: grilled lamb on skewers.
The Uighur cut their lamb into small and thin slices and marinate with a spice mixture of cumin, salt, chilli and oil. Then, the meat is put on wooden skewers and barbecued over the fire.
This seductive scent of flesh and cumin can be smelled from miles away and is really mouth watering. Hmm… Believe me, it is almost impossible (for me it has never worked out) to walk past such a barbecue stand without snatching one or more skewers of the mouth watering cumin lamb . 😉
A few days ago I had a conversation with a publishing house which has an interest in a book project with me. The publisher and the editor are very food-passionate people and showed great curiosity for everything about the culinary delight. I really enjoyed the conversation with these likeminded people a lot. 😀
We talked a lot about Chinese and Asian eating habits and cooking methods. But also about much more than these culinary topics. Much to my surprise, the theme of “Chinese dietetics” was completely unknown to them. So I suspect that perhaps you neither have heard about this and would like to know a little about this topic.
Especially in todays time full of countless diet methods, dos and don’ts on our daily plates, a glimpse of this holistic nutrition might be helpful for all who feel quite lost in the jungle of this extreme diet society.
Simplified explained: We Chinese see a close connection between nutrition and medicine by considering all food as a kind of drug. Just like drugs, any kind of food can be healthy or unhealthy for our body depending on the life situation and well-being of the person. The conscious awareness of the selection and combination of different foods to promote health or prevent disease is called “maintenance of life”.
There are for example rules which goodies you should prefer eating and which you should rather avoid in the different seasons. For example, in winter you should consume more lamb and deer meat. When it is flu time you should cook and drink fresh ginger tea every day to prevent or alleviate the flu. Or in some specific life stages such as during pregnancy, crabs are a no-go for women…