Thursday, April 26, 2018

Lunch at the office cantina

No time to get out of the house. No time to to wait foa a delivery service. Check out your inhouse cantina, if you have one.
We are lucky to have one and a owner who loves to cook fresh food. She is from Poland and her dishes often show her heritage.



But many of the coworkers love pasta, so many days its on the menu.

But she is well loved for her meatballs. They are a staple in our cantina. I choose one fresh out of the frying pan with boiled potatoes, creamy mushrooms and a little salad. She loves fresh dill and you can find this herb on many dishes. I am very fond of dill too.
Very good.


Tuesday, April 24, 2018

Sandwich levelled up

High built up sandwiches are not so common here. Mostly open faced breads are eaten with a topping that is seldom thicker as the slice of bread its on.

SortedFood levelled up a ham sandwich and packed a lot of stuff between the two slices of bread.

I bought a decent kind of ham and two other kinds of wide slices of sausage.
A strong Italian cheese warmed up with the bread in the pan as a top.
Tomatoes and fresh herbs on top of remoulade was the bottom.
Toasted rye sourdough bread is a lot better than the white loafs.

Monday, April 23, 2018

Vegetarian Asparagus Pho

With a bunch of fresh herbs, its the way soups are eaten in Vietnam. I finally had the time and spring weather to redo my balcony herb garden. Several herbs survived the winter but many needed replacement. It is great to have it back. When you cook, you just went outside onto the balcony and cut off some fresh greens.


I had white asparagus for lunch and a couple of stalks were left over. The cooking broth still sat in the pot and was ready to be used again.
4

I put rice noodles in a bowl and poured boiling water on top. Two spring onions and the asparagus chopped up, that was all I needed.


I added some soup stock to the asparagus cooking water, mirin, soy sauce and a bit of Vermouth and brought it to a boil. The veggies in to reheat and a bowl filled with the drained noodles.

My fresh herbs went in while I ate.

Sunday, April 22, 2018

Chiffon Vanilla Cake

This type of cake is well known in Asia. Asking people here, it is mostly unkown.
It is a very eggy sponge cake with a fluffy texture.


I was in our large Asian supermarket yesterday and stumbled over a box of cake mix. I was not sure about making my own cake mix, so bought that to try. I had to add a lot of eggs (7) and a bit of coconut milk.


The most work did my Kenwood kitchen machine.



To get an absolut fluffy and airy mixture, it needed a lot of time to beat.


I did not have the right baking dish, so I used  my Radon form and built a paper ring around it.

The cake had to bake at 160 C for 1 hour.
The cake came out fine and it tastes great.
I just ordered the proper baking dish at Amazon for more of this cakes.

Saturday, April 21, 2018

Asparagus Risotto with Prawns on skewers


We finally reached German asparagus season, yeah! This year started very late because Februar and March have been uncommonly cold. Then after my trip to Italy I dived into eating the white or green veggies.
I had white asparagus twice and made a risotto from the green ones today.


The stalks were on the thin side. I only cooked 2/3 of the stalks without the tips in the rice. The others went into a pan with the asparagus tips to brown a bit and get that nutty taste. I had no bottle of white wine on hand so I used some white vermouth and a but of chicken stock for the first round of cooking.

The protein part of the dush beside the cheese and butter were frozen raw prawns.
I defrosted them in a bowl of cold water, skewered them and made a marinate to brush them.  I set up my electric grill on the balcony and put them on for 5 min.

Prepare the risotto and put the skewered prawns on the grill.


Recipe for 2
200 g defrosted raw prawns
1 tsp olive oil and sesaning for prawns and chili flakes
125 g caneroli rice
1 large spring onion
2 cloves of garlic
1 tsp butter to saute
3 tbsp Noilly prat + 5 tbsp chicken stock
400 ml chicken stock
Pepper
400 g green asparagus
60 g pecorino cheese
Butter


Thursday, April 19, 2018

Risotto al Limone

The lemons on the coast south of Napoli are famous. You find different kinds in Sorrento and in Amalfi and others on the island of Capri. The ones of Amalfi are a bit sweeter. Many of these lemons are the size of a child´s head. The special ones do not have a lot of juice, they are grown for their skin.
Most famous is the yellow liqueur called Limoncello. Is is served very cold after many dinner meals. The skin of the lemons gets peeled without the bitter white side and stored in 90% alcohol for a couple of days. Then you prepare a sugar and water solution and get the skins out and mix the alcohol with it.


But the lemons are used for cooking and for the perfume industry too.

The risotto al limone de Sorrento is found on many menus. I had this on the second night in the Hotel in Meta di Sorrento as first course. The waiter came around with a serving dish a slopped a spoon full onto my plate. It did not look very appetizing and I did not take a picture of it. I hoped the taste was better. And it was, only the kitchen had been a bit skimpy on the cheese.
But I knew, I had to make this at home as soon as possible.

recipe for 2:
160 g caneroli rice
500 ml veg stock
3 shallots
1 clove of garlic
1 tbsp olive oil with lemon
1 lemon skin and juice
water as much as the lemon juice
pepper
100 g pecorino cheese
2 tbsp butter


Chop onions and garlic and heat up the oil, saute them for 2 minutes and add the washed rice.
Give it a good coating in the oil.
Grate the skin from the lemon and squeeze out the juice, double it with water and add it to the rice.


Add the veg stock in 4 sections, each time cook it down while stirring often.
After the second round add the lemon peel and pepper.
When the rice is cooked, make sure it still has enough liquid, add cheese and butter.

Wednesday, April 18, 2018

The last dinner in Sant`Agata sui Due Golfi

WiFI in Italian hotels is mostly slow and often not available. We stayed up in the hills over Sorrento in Sant `Agata sui due golfi in the Hotel Pergoletta. A family run buisiness on a very busy road. A sign at the check in counter said free WiFi Hotspot, but nobody of our group was able to excess it.


Around dinner time we all met in the dining room and had pasta as a starter. Pasta al pomodoro, with tomato sauce. No fuss and good quality. Several of us took a second helping and that was a good idea.


Secondo looked good at first sight and was a thin slice of pork scallop, so thin that it had thesc thicknessc of a regular slice of sausage. Served with a Pomme Duchesse and a bit of salad.


The dessert was made up quite nicely and was a slice of canned pineapple, topped with half a canned peach with some whipped cream from a can and 2 drops of caramel sauce.

Not to mention the breakfast the next day, the baddest coffee I had in a long time and not much food to eat.