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?
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.
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…
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 recipe comes from my time in Oslo. As you’ve probably noticed, I used to live in Norway for almost two years. Those two years were a very special time for me: I won some very valuable friends, harvested more self-knowledge, discovered meditation as THE method to reach the inner peace for myself …
So, as you can see, wonderful years with intense time.
But what has all this to do with the new recipe? Continue reading →
There are actually people who do not like peas (can you imagine it?), such as my husband. To say it correctly: he DIDN’T like peas at all. Once he hears the word “pea”, his face looks like a crying clown. 😉
Yet I am very proud that I was able to change his strong antipathy against this lovely vegetable. 🙂 Continue reading →