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 →
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.
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 →
Some weeks ago it was the Chinese New Year. Although I was not able to celebrate the year of the goat/sheep with my family in China, I did follow some customs of Chinese tradition: clean the apartment completely before New Year’s eve, dress myself with something red on New Year’s day, put the fu (福, the character for happiness or luck) on the front door, organise a big Banquet to celebrate the new year and buy a lot of kaki persimmons and decorate the house with them. As my grandmother maintained this custom her lifelong, I also bought kilos of kaki persimmons on the market and placed them all over our apartment. Continue reading →
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 . 😉