story: 

	Just back from holidays, nothing fresh in the stocks, but I found some canned stuff, capers and peanuts in the cupboard and some soy stuff in the fridge. Tuna better natural than in olive oil. This is the result....

• drain the chickpeas and the tuna
• mix chickpeas and tuna in a bowl
• mash some salte soybeans with hot bean paste
• crash some peanuts
• wash the salted capers
• mix everything in the bowl with some tahini or sesame oil
• you may add parsil if you have

• soak dried tomatoes
• slice squids into very thin rings
• slice onions and dried tomatos
• fry onions and tomatos in a wok  until done with low temperature
• add the capers and control salt
• boil the rice noodles
• increase heat in the wok and fry the squids for some minutes, so that they just change colour
• add the cooked noodles to to wok an stir

Abendtisch

Aperitifempfehlung

2009 Nekeas Rosado, Bodega Nekeas, Navarra DO
0,1 L € 4,- | 0,25 L € 8,- | 0,75 L € 24,-

Abendtisch Regional
Stubenküken mit Rote Beete Salat und Johannisbeeren

Müritzwildbarsch mit Schmorgurken und Dillsauce

Biokalbsroulade mit Kohlrabi, Petersilien-Kartoffelpüree und Zwetschge

• - prepare all ingredients
• - blend them to desired consistency
• - check the taste

story: 

This recipe uses pork belly, and it is not for someone on diet. You can use other pork meat. But don't try to use meat without fat in the texture; it will become only dry. There are numerous recipes out for this dish. My original recipe wanted to deep fry the pork belly as a second treatment. I think that stir frying after the cooking is much better.  But I disagree wit recipes that simply tell to stir fry the meat. Please don't cut away the pork skin!!!!!

 

1. Boil enough water to cover the pork. Add the pork to the boiling water and let it simmer for about 30 minutes. Take the pork out of the water and dry it thoroughly. Cut into little pieces.
2. Cut peppers and leek into juliennes.
3. Heat the oil in the wok. Add chili, capsicum, leek, ginger and garlic and stirfry until fragrant. Deglaze the wok with shaoxing, add soya sauce, smashed beans and sugar, chily paste, if available.  Add some sugar. Then add the meat and stirfry for some more minutes.
4. Garnish with chopped spring onions

story: 

 

Hunan Chicken Salad is an easy and wonderful dish, which you can enjoy warm or cold.  The just steamed and shredded chicken  mixes wonderful with the cold veggies and the warm sauce.

 

• prepare a marinade from grated (1)ginger, shaoxing, sugar and salt
• slice the chicken breast into thin filets and marinade it for 30 minutes
• prepare sauce from chicken stock, soya sauce, sichuan vinegar, sesame oil, sugar and garlic chily sauce

• steam the chicken liver until it is just cooked, less is better than too much
• chop the chicken liver into bigger pieces
• soak the sultanas in wine, shery or Xiao Shing
• soak the dried tomatoes in wine, sherry or Xiao Shing, chop them into small pieces
• crumble the walnuts
• mix chicken liver, sultanas, dried tomatos, eggs, walnuts, bread crumbs and lemon cest
• fill the chicken with the mass  and close it by sewing
• prepare a broth from celery, onions, dried tomatos, carots parsley, mirto or sage and mint
• cook the chicken in
  

2 kg di piselli freschi 50 ml di olio di oliva 200 g di pomodori 200 g di ricotta di pecora 150g di pasa secca In una pentola di terracotta, Zwiebeln anbraten, tomaten zugeben, durchschmoren, dann Erbsen zugeben, 20 minuten kochen lassen, dann wasser zugeben, weitere 30 minuten leicht kochen lassen, dann pasta zugeben und kochen. Ricotta auf tellern verteilen und darauf die Suppe geben.