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
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
The Italian cuisine has a surprising number of similarities with the Chinese cuisine. The similarity of tortellini and wanton, ravioli and dumplings as well as risotto rice and Chinese round grain rice can not to be overlooked. You could argue about whether pasta was actually brought by Marco Polo from China to Italy (about this point, even the Italians do not have a common opinion) or whether risotto rice arrived in Italy via the Silk Road from China.
For me it does not really matter who owns the “copyright”, since I am quite well aware of how early in the human history the globalization has already taken place. Instead, the similarity between these two great cuisines is much more interesting for me. 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?
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