Thursday, March 26, 2015

Salmon Quiche with spinach and sour cream by Ilka Cuenca


spinach leaves
schmand (sour cream)
pine nuts
quiche dough or shortcrust
First salt the salmon.  Then add the salt also to the spinach and season as well with nutmeg.
Press the dough into a baking dish and spread with sour cream. After that you add the spinach and finally put the salmon on top. In the end you add a few teaspoons of sour cream and pine nuts.
Now everything in the preheated oven at 180 degrees and in 30 minutes it is ready to be enjoyed!!

Sunday, March 22, 2015

Zanzibar Curry with fried fish and spicy rice by Annika Ribeiro

On our trip to Zanzibar we visited the Big Body with Tatata Spice Farm and got to know the friendly community. We went to cook with the local women and want to share with you their most traditional and common dish!

For the Curry Sauce:
- 2 Carrots
- 4 small Potatos
- 3 garlic gloves
- 3 Tomatoes
- 2 Aubergine
- 1 small green pepper
- 1 package tomatoe paste
- 1 can coconut milk
- coarse sea salt
- spices: cinamon powder, ginger and cummin seeds

Peel the carrots, potatoes and aubergine and onion. Now you cut them and the tomatoes and pepper in small pieces. First you start cooking the tomatoes in a bit of water. After a few minutes you add the other vegetables.

After that you peel the garlic cloves and mix together with the salt. Traditionally, you make the mixture with a mortar. Of course you can also do this with a blender or even with a spoon.

Once you added this to the vegetables, you cook everything for around 30 minutes (depending on the size of your vegetables). The vegetables need to be cooked very well.

Once everything is cooked until very soft you can add the coconut sauce, tomato paste and spices and simmer a bit more.

For the rice:
- Coconut oil
- 2 Cinamon sticks
- Cumin seeds
- Cardamon seeds cup rice

In a pan you heat the oil and add the spices. You let it cook for three minutes. Now you add the garlic salt mixture you prepared for the curry sauce and add two cups of water. Once it is boiling you add the cup
of rice. Mix everything well. When the water is absorbed the rice should rest a bit more with a lit on top.

- 4 sardines
- coconut oil to fry

First you clean the fish a bit and cut it into stripes. No need to remove the skin.

Now you add a lot of oil to fry the fish. We recommend you to use coconut oil. Once the oil is hot you add the fish and fry it for 5-10 minutes.

Serve everythig on a plate and enjoy!

Buttermilk Pancakes sent by Liana Brenner

The best about weekends is having lots of time on your hands. This morning we whipped some pancakes together & simply enjoyed a hearty breakfast :)

Here is the recipe. I think this recipe is great, as due to buttermilk the pancakes are ultra soft. Flavor is so unique - technically no further sugar needs to be added.

- 3 tablespoons butter
- 400 ml buttermilk; (or 250 buttermilk 150 far free milk)
- 2 eggs
- 250 gr. flour
- 3 tablespoons baking powder
Optional: 50 gr. sugar
Optional: vanilla sugar

Warm up butter & milk in pot, so butter is melted.
Quirl eggs in.
Add all other ingredients in separate bowl, stir together.
Now slowly add all ingredients.

Heat pan, fry pancakes till golden
Portion: roughly 10 pancakes

Top off with fruits on hand, maple syrup is required ;)

Saturday, March 21, 2015

Pudding Brezeln by Carolin Knoth

For 10-14 Brezeln.

These Are Not as Sweet and Sugar loaded as the storebought, but still pretty yummy

- 400 gr Flour
- 1 dash of Salt
- 1 egg and 1 eggwhite (You will Need the yolk to Brush them on the prezels)
- 180 ml warm milk
- 3-5 tbl Sugar
- 1 tsp oil
- 15-20 gr fresh yeast

A Little bit of butter melted to brush on

Also you need some apricot jam or sugar coating and some slivered almonds for decorating

1 kg pudding powder vanilla flavor plus 390 ml milk for making the Pudding

Disolve yeast and sugar in the warm milk. Mix up with the rest of the ingredients for the dough. Mix for about 4-5 min until you have a soft slightly sticky dough.

Flour your surface and roll out the dough and divide in 5 portions. Make little balls out of it, roll these out to a size of a small plate. Layer the discs on top of each other, brushing them with the melted butter. Press the stacked discs flat with your hands and than roll them out into a rectangle about 40x30 cm.

Cut stripes about 1,5 cm wide, twist these stripes and shape brezels out of them. Put them on a piece of parchment paper on a baking sheet. Let them rest for about 30 min.

Meanwhile cook the Pudding with the milk and up to 3 tbl of Sugar. Fill about 1 tbl between the "Arms" of the brezels. Brush the egg yolk (thinned out with 2 Tsp of milk) on the brezels and let Rest again for about 15 min.

Bake in preheated oven on 200 grad for about 15-20 min.

Brush apricot jam or sugar on the still warm brezels


Friday, March 20, 2015

Almond Horns by Sabrina Berzowski

I chose this recipe, because its a child hood memorie and those usually are something beautiful.

So I share this "beautiful memorie" recipe with you .

Shopping list:

- 200 g marzipan – raw
- 100 g almond , grounded
- 2 tsp lemon juice
- 100 g icing sugar
- 2 egg whites
- 100 g almond shavings
- 100 g chocolate couverture

Process Marzipan, ground almonds, icing sugar, lemon juice and one egg white into a dough.

Shape into little crescents/ croissants, brush with the other egg white and roll them in the almond shavings.

Bake in pre-heated oven ( 175 c) 10 – 15 min until golden brown.

After cooling, dip the ends in chocolate.

Check out more recipes at:

Wednesday, March 18, 2015

Cauliflower Pizza ¨crust¨ by Virag Bodi

  • Spring is here, so it's  high time to loose that baby fat and get ready for the  bikini season. Cauliflower pizza is great for those low carb diets, can be the perfect work lunch plus it's yummy.

    Cauliflower pizza (crust)

 Gluten free can be made vegan and
  • 3 cups cauliflower (500 grams)
  • 3 tablespoons flax seeds 
  • 1 cup millet (or rice or chickpea) flour OR 2 large eggs
  • 1 teaspoon salt (optional)
  • 2 tablespoons of olive oil 

  1. Preheat oven to 200 º C or 390 º F.
  2. Cut off the florets of the cauliflower, you don't need much stem. Place the florets in a blender or food processor and pulse until you get cauliflower crumbs.
  3. Place the cauliflower crumbs in a non-stick pan (with the  oil) and cook them over medium heat for about 5 minutes. Stir constantly.
  4. When the cauliflower is cold, place it in a napkin, cheesecloth or strainer to remove as much water as you can.
  5. Place the flax seeds in a blender and blend until smooth. 
  6. In a big bowl, add the cauliflower crumbs, flour or eggs. You can also add salt, spices or herbs. Mix all the ingredients with your hands. If the dough is sticky, add more flour. 
  7. Place the pizza crusts onto a baking sheet with baking paper. Bake for about 25 minutes or until golden brown
  8. Do as you would with a normal pizza crust and bake it for 10 minutes more.

Anne-Claire Dubois: Pollo 'Basquaise' Frome - South West of France

Ingredientes para 2 personas:

- 4 muslos de pollo con la piel
- 500 gr de tomates
- 2 cebollas
- 3 pimientas (1 verde, 1 roja y 1 amarilla ) para dar colores y sabor
- 2 ajos 
- 1 copa llena de vino blanco
- Hierbas de Provence 
- Aceite de oliva, pimienta y sal

1. En una sartén poner poco aceite de oliva y poner los muslos de pollo a rebozar hasta que la piel sea dorada

2. En una olla grande (marmite):
  - poner a rebozar las cebollas cortadas en pequeños trozos 
  - adjuntar las pimientas en trocitos igualmente
  - adjuntar el ajo en trocitos

Dejar que se cocinan 10 minutos

3. Después de estos 10 minutos, dejar a fuego lento mientras limpian, quitan la piel y cortan a trocitos las tomates.

4. Adjuntar las tomates a las otras verduras en la olla grande con pimienta y sal.  Cubrir y dejar todo a fuego lento 20 minutas,

5. Después de 20 minutas adjuntas las hierbas, el vino blanco y el pollo a la olla y dejar 15 minutos mas.

6. Al final, hay dos opciones:
 - Adjuntar arroz en la olla (si no queda mucho liquido en la olla se puede ajustar mas vino o un poco de agua para que el arroz sea babado en liquido y se cuesca)
(es mi opción favorita ya que el arroz tomara el sabor de todo)

- O cocinar el arroz a parte: sera mas estetico en un plato: arroz blanco, con el pollo  la salsa al lado.

(English bellow)

Ingredients for 2 people:

- 4 chicken thighs with skin
- 500 g of tomatoes
- 2 onions
- 3 peppers (1 green, 1 red and 1 yellow) to give color and flavor
- 2 garlic cloves
- 1 glass filled with white wine
- Herbs de Provence
- Olive oil, pepper and salt

1. In a pan put some olive oil and add chicken thighs batter until the skin is golden

2. In a large pot (marmite):
  - Add to batter the finely chopped onions
  - Attach equally diced peppers
  - Attach garlic, minced

Let cook 10 minutes

3. After these 10 minutes, simmer while cleaning, remove the skin and cut the tomatoes into pieces.

4. Attach the tomatoes to the other vegetables in large pot with pepper and salt. Cover and let everything simmer 20 minutes.

5. After 20 minutes appended herbs, white wine and chicken to the pot and allow 15 minutes more.

6. Finally, there are two options:
 - Attach rice in the pot (if not much liquid in the pot can be adjusted more wine or a little water so that the rice is babado in liquid and cuesca)
(My favorite since rice take the taste of everything)
- Or cook the rice part: be more aesthetic on a plate: white rice, chicken with sauce on the side.

Tuesday, March 17, 2015

Papa Huancaina by AnaLucia Olivos


patata (en funcion de los comensales) 
aji amarillo (en la boqueria puedes encontrarlos)
queso fresco
aceite de oliva 

4 huevos
aceituna negra
hojas lechuga (como base de presentacion) 
1 paquete de galletas saladas
sal y pimienta 


- hervir las patatas y huevos ( en cacerolas diferentes) 
- cuando han hervido se cortan por la mitad en rodajas y mientras se hace la crema de huancaina los dejas enfriar.
(tambien puedes pasar las patatas por un pasa pure y despues hacer unas bolitas de patata, depende del tiempo que tengas para cocinar)

- hervir el aji ( puedes sacarle las pepitas si no lo quieres muy picante) 

Como preparas la salsa? 

- en licuadora: pones aji (puedes ponerlo entero si te gusta que pique mucho), queso fresco, aceite (menos de una taza), galletas saladas, sal y pimienta (al gusto)

Licuarlo todo hasta que se haga mezcla homogenea y espesa. 


Plato, poner un par de hojas de lechuga, poner las patatas cortadas y por encima la crema. 
Para acabar, poner un trozo de huevo y aceitunas encima de la crema.


Potato (depending on number of guests)
Yellow aji (in Barcelona it can be found in the Boqueria, otherwise in food stores for South American food)
Olive oil
4 eggs
Black olive
Lettuce leaves (as a basis for presentation)
1 package of crackers
 Salt and pepper


- Boil potatoes and eggs (in different pans)
- When they have boiled cut in half and let cool while you prepare the huancaina cream. 
(You can also mash the potatoes and then make small balls of them, depends on how much time you have)

- Boil aji (you can remove the seeds if you want it not very spicy)

How to prepare the sauce?

- In a blender: you put the pepper (amount depends on how spicy you like it) cheese, oil (less than one cup), crackers, salt and pepper togehter in one bowl.

Mix everything until it becomes a thick and homogeneous mixture.


Put a few lettuce leaves on a plate and put the sliced ​​potatoes and cream above.

Finally, put a piece of egg and olives on top of the cream.

Monday, March 16, 2015

Sylke Fuentes: Wild Boar and Sweet Potato Fries

2 Person Recipe

Grilled Wild Boar

2 Wild Boar Tenderloins 
Olive Oil
Garlic Salt (or fresh minced garlic and coarse salt)
BBQ Sauce (I used Corky's Original BBQ Sauce) 

Coat boar lightly with olive oil and spice with garlic salt and pepper to your liking.
On the BBQ Grill, grill on one side on high for about 1-2 minutes. 
Flip over and coat the grilled side with BBQ sauce. Grill the second side for a few minutes and also coat with BBQ sauce. 
Close lid and continue cooking on low for about 10 minutes (or more, depending on thickness of the meat)

Sweet Potato Fries
1 large or 2 smaller Sweet Potatoes
Olive Oil
Sea Salt & Pepper
Paprika powder
Cumin, Coriander, Cardamom, Cayenne pepper  (whatever spices you like)

Preheat oven to 400 F
Peel sweet potatoes and cut into fries or wedges
Coat with olive oil and then the spices, mix well
Lay in a single layer on an covered (aluminum foil/baking paper) oven rack
Bake for 15 minutes and flip over, bake for another 10-15 minutes until crispy and light brown

Caramelized Cherry Tomatoes

Cherry Tomatoes
Olive Oil
Sea Salt & Pepper
Balsamic Vinegar 
Powdered Sugar

Heat an iron skillet on the BBQ
Wash tomatoes and lightly cover in olive oil, spice with salt & pepper
Once skillet is hot, add Cherry Tomatoes and cook for a few minutes
Once tomatoes are cooked to your liking, dust tomatoes with a (thin) layer of powdered sugar (sugar will melt quickly) and add a dash of balsamic vinegar 
Tomatoes should be lightly coated in the steaming sugar-vinegar mix :) 

Lemon Herb Sour Cream

Mix Sour Cream (I added some yoghurt to it) with Salt & Pepper, add herbs (I used fresh basil) and add fresh lemon zest (or lemon juice)