Eschhörnchen
gua bao with crispy pork belly
strawberry quinoa cinnamon roll
white chocolate cheesecake with strawberry sauce

crostini with salmon tartar, avocado and gin

crostini with salmon tartar, avocado and gin

Are you looking for an easy appetizer or something you can eat while lying on your lounge in the sun? If so, then these crostini with salmon tartar, avocado, gin and cucumber are perfect for you. They are light and easily done. The only thing you need is good quality, fresh salmon. So, go for your fishmonger and ask for some sushi quality salmon. Thereafter, do some chopping and eating, not forgetting your gin tonic in the other hand…

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Laap muu {Salat mit Schweinefleisch}

Laap muu

Heute möchte ich euch das zweite Gericht aus dem Buch Mekong Food* zeigen, welches ich nachgekocht habe. Ich habe mich für einen Salat entschieden: “Laap muu - Salat mit Schweinefleisch”. Erstens sind die Temperaturen draußen wieder auf leichte Gerichte eingestellt, zweitens habe ich einen ähnlichen Salat immer bei unserem Thai-Imbiss um die Ecke gegessen (leider ist dieser mittlerweile nicht mehr da :-( ) und dieser war immer sau lecker. Ich sage es euch gleich, umgehauen hat mich das Rezept nicht,  und ich würde es auf diese Art auch nicht noch mal zubereiten. Leider, denn das erste Rezept, welches ich nachgekocht habe {Tintenfisch mit Thai-Basilikum}, war wirklich super. Erstens stimmten hier die Angaben in der Zutatenliste nicht mit denen in der Zubereitung überein, zweitens war der Salat viel zu lasch. Das mit den Angaben, das hätte mir schon auffallen können, wenn ich das Gericht vorher mal durchgelesen hätte, habe ich aber nicht, denn in der Zutatenliste steht Thai-Basilikum, in der Zubereitung dann Koriander. Außerdem brauchte ich viel mehr Limetten, um etwas Power ins Dressing zu bringen. Desweiteren würde ich beim nächsten Mal kein Schweinegehacktes kaufen, sondern Fleisch am Stück und dieses klein hacken, wie es bei Laap eigentlich der Fall ist. Und statt Schweinefleisch evtl. auch Hähnchenfleisch nehmen. Die Minze habe ich hier weggelassen, da ich diese nicht mag.

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Tartelette with chestnut and almond creme

 Tartelette with chestnut and almond creme

I know. I wanted to show you another recipe from the book: Mekong Food and the book itself. But, I didn’t get Thai basil in good quality yesterday, and without it, I didn’t want to make the recipe. So, until next week. Then, I have another small treat for you. Some delicious French sweet thing: A Tartelette with chestnut and almond creme. Chestnut cream is such good stuff which you can eat at any time of the day and year. :-) Preferably delicious with an over-fresh french baguette or as a , ‘crepe avec cremes de marrons’. 

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squid with thai basil

squid with thai basil

Shortly after Christmas, I bought Michael Langoth’s book, Mekong Food*, but, for some strange reason, it soon disappeared into the chaos. However, I have recently rescued it for a few days. Through beautiful pictures, it brings you to the Mekong and takes you on a journey along an extraordinary 4000+ km river. It teaches you about the regions, countries and cuisines along the Mekong. Flowing from China to the Mekong Delta in Vietnam, this river is one of the longest in the world and courses through six countries, all of which I would like to visit as soon as possible.

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quinoa-chickpea balls in tomato sauce

quinoa-chickpea balls in tomato sauce

Today I have a savory recipe for you. For a few weeks now, I’ve wanted to make something with quinoa. But what? Salad? Yes, or maybe not? Probably not :-). One day I saw a recipe for vegetarian meatballs. Guys – vegetarian meatballs?????? What the hell is that? Either they’re made with meat or not, right? Why don’t you call them quinoaballs? I think this also sounds savory. Is it really necessary for any meat dish to also have a vegetarian or (even worse) vegan version? Do you really need vegetarian mortadella? I don’t believe that this is really healthy. If I want to eat meat, I go to a butcher’s shop and buy some good meat. Yes, this isn’t really cheap, but it’s worth the money.

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carrot cake with spelled and Teff flour & cream cheese filling & granola crunch on top

carrot-cake-with-spelled-and-teff-flour-cream-cheese-filling-granola-crunch-on-top

carrot cake

OMG, Easter is already here next week! Do you also have the impression that the older you get the quicker time flies! As a child, summer vacation seemed to last an eternity, at least long enough that I forgot my math equations and English vocabulary lessons. How about the present? Time flies right by. Best to stop whining, however, because the faster time passes, the faster my birthday also comes back around as well :-). Yeah, yeah, yeah (although that really takes an investment in time!). Normally, there are never meals suitable for Easter, Christmas, or other holidays on this blog. Usually this is because they always sneak up on me before I can actually prepare something. And besides, who really cares in May about what you can cook and bake that is suitable for Christmas?

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chocolate-coconut bars

Schokoladen-Kokosnuss-Schnitte

Oh man, it is already the second week of vacation, yet I haven’t cooked or baked anything to tell you here about. The only thing I do at the moment is regular baking of bread. I’ve set out to go through the whole book from Lutz Geißler: Brot Back Buch (bread baking book) before I buy his second. I am currently trying out his toast recipe. The dough is still rising, and, indeed, this bread is quite explosive. The yeast does exactly what yeast is expected to do, making the dough to rise very well. This was excellent, because it copped up one of the lids of mu Tupperware dose. Yeah,what yeast can do:-) Otherwise, we work a lot in the garden: removing the old hedge and replacing it with a new fence. Well, it is not the most beautiful of fences, and neighbors are determined not to be enthusiastic at all; But what should we do? Right now it looks a bit like “Fort Knox” or like what my in-laws thought in future: What’s that for a fence and what are you hiding behind it? Are you opening a swingers club? Yeah, sure! ‘Chez Eschhörnchen‘ does indeed sound a bit plush, doesn’t it? Maybe I just need to do a sign on the fence and the neighbors will know what’s behind it :-) Of course, we can’t open a Swingers Club, at most, maybe a barbecue Club, but only after the garden is finished - in five or six years time.

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best chocolate chip cookies

chocolate-chip-cookies

On the last day of work, before beginning my vacation, my lab-colleague told me that he had found a recipe for the perfect chocolate chip cookies in the entire world (this is, what the New York Times had reported). After searching Google we found the recipe. The chocolate chip cookie recipe in question is from David Leite. The special trick is to allow your batter to sit overnight in your fridge. I’d never heard of this method, but I thought I must try it directly (or rather in the evening and not in my lab-space :-). The slight objection raised by my lab-colleague, that this was not nice of me because I would be on vacation for the next three weeks, and therefore couldn’t bring the cookies to them the following Monday, was immediately dismissed. I promised him, however, to bake the cookies on my last day of vacation again, and bring them along to work. I can’t say whether or not the cookies are the best in the world, they were really delicious, but not as chewy than I expected them. Maybe I have to try it again… However, to be certain there are none better, I had to try another recipe and compare them (this may sound strange, but when you work in a lab, its normal to check everything three times, only then is it statistically correct, perhaps next time around it would be better to attempt a double blind trial, or…? :-) )

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Steak and Cheese Burger with onion rings #letscooktogether

Steak-and-Cheese-Burger-with-onion-rings

It’s burger time! Since a few weeks ago (or, rather, since half a year ago), I’ve wanted to make a homemade burger. This idea got into my head after I bought a German cookbook about street food, called “Auf die Hand,” and tasted a gorgeous pulled pork burger at a book party in its honor. Sadly, life came between me and my homemade burger and I couldn’t find time to make it. And, hey, it’s so easy to buy really good burgers these days. Burger shops are increasing, even in Cologne, and their meat has an almost homemade quality to them—maybe not a ‘made at home by me’ quality, but I still buy them. :-)

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