August 4 2018

Eat the world in Hamburg Ottensen

Although the district of Ottensen in Hamburg is rather unknown to us, we had booked a guided tour of Eat the world. You should book the tours early as they are booked out very quickly. Today we were also lucky with the weather, although it was warm but not too hot. 🙂 The tour lasted about three hours and was really interesting. In addition to information about the city district, there were six culinary stopovers. The restaurants and cafes were partly run by cross-entrants and they were rather small but very selected localities, all of which were very charming. As we learned, Ottensen is a very well preserved historic district with many small and winding alleys. It is very idyllic and quiet, but there are a lot of people who appreciate this district. Everything is very tightly built and the shopping street at the Altona train station is well attended. There are restaurants from numerous cultures, regular biomarkets and green backyards. [Gallery columns = "2" size = "Medium" ids = "3845, 3846, 3847, 3848, 3849, 3850, 3844"] Our guide Albert Voß was very sympathetic, could tell us a lot about the district and the localities and always paid attention to the fact that we left on time for the next stop. 😉 our guide Eiegntlich includes a tour seven culinary highlights, but since vacation time is, we got in a restaurant the double serving and there were only six for that. We made our first stop at the café. There, each of the 16 participants got a mini cupcake. A pity we found that there were only three cupcakes with a Himbeerfrosting and all the rest were with Erdbeerfrosting. We would have liked to have tried both. 🙁 The frosting tasted absolutely delicious, the chocolate dough was a little dry, but still tasty. [Gallery columns = "2" size = "Medium" ids = "3823, 3824, 3825"] The next stop led us to a very small and quaint Portuguese restaurant called Ribatejo. There was a kind of croquette with a filling of mashed potatoes and cod. Here there were two pieces for each participant and we took a longer break to drink there too. However, drinks are not included in the price of the tour. The small eatery has room for about 30-40 people and the Hoppelsteinpflaster of the street led to the restaurant as it used to be a blacksmith's shop. A stable door led out into a pretty backyard. The kitchen was also very small and on only about 4 square meters two chefs conjured up the little tidbits. [Gallery columns = "2" size = "Medium" ids = "3830, 3828, 3829, 3832, 3831"] The next stop was mainly for the women, because the path led us to B. Sweet. This is a lingerie with small delicacies. In the front part of the shop there are pralines, Macarons and other sweets. If you go in the back part, there are selected underwear. There are all kinds of colours and shapes and only pieces selected by the owner and all of them find their new owner through loving advice. The praline with dark chocolate and raspberry filling tasted delicious. In addition, you can specify food incompatibilities when booking the tour and these are also taken into account. So there was extra alcohol-free chocolates for us. 🙂 [Gallery columns = "2" size = "Medium" ids = "3834,3833"] Then it went to a veteran Ottensens: into the movie House pub. There we got a glass of cheese spaetzle, some vegetables and rocket. It was delicious, only the noodles didn't taste like cheese as expected. [Gallery columns = "2" size = "Medium" ids = "3835,3836"] The penultimate stop led us to the central point of Ottensen: the Alma Wartenberg Square. Piazza Italiana has been located there since last year. It offers Spanish tapas and Italian pizza. We were given a slice of tortilla de patatas with homemade Aioli and Ciabatta. The Aioli was extremely creamy and delicious. [Gallery columns = "2" size = "Medium" ids = "3837,3838"] Finally we went to the box. There you can buy dips, sauces and kitchen accessories. The restaurant also houses a kitchen for cooking classes, a small stage and a café. We got there crackers with tomato wild garlic dip and a Mediterranean dip. [Gallery columns = "2" size = "Medium" ids = "3842, 3839, 3841, 3840"]    

July 27 2018

Total lunar eclipse 2018

It is the 27.07.2018, evening of total lunar eclipse 2018. Since it comes to certain constellations and light conditions, the moon appears to us in a reddish colour-as so-called blood moon. We were currently visiting the Eifel in a very small village called Bröhlingen. At about 21:30 o'clock we went up the field to the edge of the forest to catch a glimpse of the blood moon from there. Unfortunately, we were far too early for this and had to wait a while. We were just about to give up when we suddenly saw a faint red light at 22:05 pm. The Blood moon! [Gallery columns = "2" size = "Medium" ids = "3893,3894"] To follow the lunar eclipse more relaxed, we went to the rural cottage, from where one had a magnificent unspoilt view towards the valley and towards the moon. In the distance were the lights of the Nürburgring and the high eight to be seen. the Bröhlinger hut in daylight about one paw below and to the right of the moon you saw another red shining point. This is Mars, which is currently very close to the Earth. This constellation exists only about every 100,000 years. [Gallery columns = "2" size = "Medium" ids = "3905, 3896, 3906"] Actually, at 22:20 o'clock the ISS should also fly by and be seen and presumably we have seen them, but we have been very uncertain. There flew quite a bit around. 😀 At 23:16 o'clock, the moon slowly became visible again in normal color for scraps. The darkness lasted until the 28.07.2018 ca. 00:15 pm. Then the moon was completely visible again. It was the longest lunar eclipse of the century. Here are our most beautiful snapshots. 🙂 [Gallery columns = "2" size = "Medium" ids = "3898, 3899, 3900, 3901, 3902, 3903, 3904, 3897"]

July 7 2018

Cake in the café culinary delight in Lübeck

Since today was particularly nice weather, we took the opportunity and visited the organic confectionery palate delight in the Hüxstraße in Lübeck. We had often come past the café and today we could not pass the cute little table in the pretty shopping street. The cake is ordered inside directly at the cake counter and also pays everything immediately. Unfortunately, the cakes were not completely signposted and so we did not necessarily know what we ordered. Ronnie chose a piece of raspberry yogurt pie and I chose a kind of Danube wave. However, it tasted much healthier. 😀 It was a delicious Kirschcreme with cherries and a thick layer of bitter chocolate. The cake really tasted very good-just like homemade. 🙂 Moreover, the service was really friendly. Inside there were very limited seating options, but the tables outside were nicely covered and had a certain romantic flair. [Gallery columns = "2" size = "Medium" ids = "6298,6297"]  

July 5 2018

Recipe for hearty Gnocchipfanne with bacon

Tonight there was the hearty Gnocchipfanne with bacon, walnut cream cheese pesto and baby spinach from the Hello Fresh cooking box. The special ingredient of the recipe are the walnuts. Ingredients for 2 portions

  • 80g bacon in slices
  • 1 onion
  • 1 clove of garlic
  • 20g parmesan
  • 10g basil/thyme
  • 20g walnuts
  • 200g baby spinach
  • 50g fresh cheese
  • 400g gnocchi
  • 2EL Olive oil
  • Water
  • Salt
  • Pepper
  • Sugar

In addition to oil, water, salt, pepper and sugar, all ingredients were supplied. Preparation

  1. Cut bacon across fine strips
  2. Peel, halve and finely cut the onion
  3. Wash thyme and basil and pluck leaves
  4. Peeling garlic
  5. Spinach Washing
  6. In a high Rührgefäß walnuts, olive oil, 2EL water, parmesan, garlic, a quarter of spinach, thyme and basil with a blender bar mash
  7. Stir in fresh cheese and season with salt, pepper and sugar
  8. Fry in a large pan of bacon and onions with a strong heat 1-2min
  9. Add gnocchi and fry for 4-5min
  10. Add baby spinach and make up
  11. Add half of the pesto and 2EL water and simmer 1-2min

We liked the recipe very well. It is easy to prepare and tastes deliciously spicy and at the same time refreshing. [Gallery columns = "2" size = "Medium" ids = "6293,6294"]

July 4 2018

Recipe for colorful coconut-vegetable curry with duck breast

Tonight we cooked from the current Hello fresh cooking box The colourful coconut vegetable curry with extra fruity marinated duck breast as an extra treat.

Ingredients for 2 portions

  • 200g brown mushrooms
  • 1 carrot
  • 200g bush Beans
  • 2 spring onions
  • 150g jasmine rice
  • 1/2 Lime
  • 1/2 El Panang-Curry paste
  • 250ml coconut milk
  • 1/2 Red Chili
  • 280g Duck Breast
  • 50ml vegetable broth
  • 350ml water
  • Oil
  • 1/2 el sugar
  • Salt
  • Pepper

Vegetable broth, water, oil, sugar, salt and pepper were not included.

Preparation

  1. 350ml Water Boiling
  2. Clean and quarter mushrooms
  3. Brush carrot, peel and cut in 1cm thick slices
  4. Cut the ends of the beans, wash and halve
  5. Clean the spring onion and cut into thin rings
  6. Halve chili, remove cores and wash
  7. Cut half of the chili into fine strips and chop the rest finely
  8. Pour hot water into a saucepan, salt, stir in rice and boil
  9. Put the lid on and simmer at low heat 10min
  10. Another 10min covered let rest
  11. Rub the lime rind and mix in a small bowl with chopped chili, 1/2 el Oil and a pinch of sugar
  12. 1/2 El Oil in a large pot
  13. Spring onion with medium heat 2min brown
  14. Add curry paste and fry 1min
  15. Wipe with coconut milk and vegetable broth and boil
  16. Add carrot, beans, mushrooms and sugar
  17. Reduce heat and ca. 11min Simmer
  18. Skin of the duck breast ca. 1cm Diamond Cutting
  19. Fry the duck on the skin in a cold frying pan 2-3min sharply until the skin is golden brown, then turn and another 1-2min roast
  20. Place the duck on a sheet of baking paper, cover with marinade and store in the oven for approx. 10min Garen
  21. Curry with some lime juice, salt and pepper to taste

Unfortunately we got too much of the curry paste into the curry and thus it became almost unpalatable before sharpness… 🙁 We were also dissatisfied with the duck breast, because there was no furnace temperature in the recipe and we had to advise.

Colorful coconut vegetable curry with duck breast
olorful coconut vegetable curry with duck breast

July 3 2018

Recipe for rosemary chicken breast

For supper There was today the Rosemary chicken Breast on Caesar salad with homemade croutons of the current Hello fresh cookingbox. The special ingredient of the recipe is the rosemary. Ingredients for 2 portions

  • 1/2 Ciabatta
  • 1 Rosemary Branch
  • 280g Chicken Breast Fillet
  • 1 lemon
  • 20g parmesan
  • 1 clove of garlic
  • 1 Salatherz Romana
  • 1 Meat tomato
  • 20ml mayonnaise
  • 20ml medium-sharp mustard
  • Olive oil
  • 1/2 El Oil
  • 25ml water
  • Salt
  • Pepper

Salt, pepper, oil and water were not included. Preparation

  1. Preheat oven to 200 ° air
  2. Ciabatta in 1cm large cubes
  3. Place the dice on a sheet of baking paper and add 1 tablespoon of olive oil, salt and pepper
  4. Ciabatta 5-8min golden brown Baking
  5. Let the croutons cool and place in a bowl
  6. Wash the rosemary, pluck the needles, chop them and put them on a deep plate
  7. Rinse chicken and pat dry
  8. Marinating chicken breast with rosemary, salt, pepper and oil
  9. Heat a pan on a medium level without fat
  10. Chicken breast per side 2-3min fry
  11. Put on a sheet of paper and place in the oven for 5-8min
  12. Rub lemon peel, halve lemon
  13. Finely rub cheese
  14. Peel the garlic and rub it finely
  15. Wash the Salatherz lengthwise and cut in 1cm width strips
  16. Wash the tomato, halve, remove the stalk and cut into 1cm large cubes
  17. Stir in a large bowl of mayonnaise, mustard, half of the cheese, lemon peel, garlic, 1EL lemon juice, 1EL olive oil and water
  18. Dressing with salt and pepper to taste
  19. Salad, tomatis, croutons and dressing to a salad
Rosemary chicken Breast
June 29 2018

Recipe for golden fried Noodles

At noon today we cooked the golden fried noodles with dried tomatoes and zucchini from the current Hello fresh cookingbox. The special ingredient of the recipe should be the basil paste. However, we received an apology card as it was not included. Instead we got fresh basil. Ingredients for 2 portions

  • 1 clove of garlic
  • 150g red cherry tomatoes
  • 50g dried tomatoes
  • 1 zucchini
  • 50ml vegetable broth
  • 40g parmesan
  • 500g egg noodles
  • 10g Basil
  • 1/2 El Oil
  • 1/2 El butter
  • Salt
  • Pepper

All ingredients were supplied except for salt, pepper, oil and butter. Preparation

  1. If the noodles still need to be cooked, cook them according to the instructions
  2. Peeling garlic
  3. Wash cherry tomatoes, halve and remove stalks
  4. Dried tomatoes coarsely chop
  5. Cut the ends of the courgettes, wash them, cut them lengthwise and chop them into 1cm thick slices
  6. Cheese Grating
  7. In a large pan, heat oil and butter
  8. Sauté the noodles and zucchini in a 5min golden brown
  9. Wipe everything with vegetable broth
  10. Add cherry tomatoes and let other 4min stew
  11. Basil Wash and chop
  12. Squeeze the garlic into the pan
  13. Add half of the basil to the pan
  14. Season everything with salt and pepper
  15. Put on the lid and cook everything else 3min

The vegetarian dish is easy to prepare and really tasty. 🙂 [Gallery columns = "2" size = "Medium" ids = "3886,3887"]

June 28 2018

Recipe for crisp vegetable pan with fennel

Tonight there was a recipe for a crisp vegetable pan with fennel, fluffigem coconut rice and cashew nut from the Hello Fresh cooking box. The special ingredient is the fennel. Ingredients for 2 portions

  • 150g basmati rice
  • 150ml coconut milk
  • 1 red onion
  • 1 clove of garlic
  • 1 Yellow paprika
  • 1 fennel
  • 1 zucchini
  • 20g Ginger
  • 40ml soy sauce
  • 20ml sweet chili sauce
  • 8g Honey
  • 10g Thai basil
  • 20g cashews
  • Water
  • Oil
  • Salt
  • Pepper

Water, oil, salt and pepper should be in the house. All other ingredients were delivered in the cooking box. Preparation

  1. Rinse rice in a sieve with cold water
  2. Boil 150ml water in a pot
  3. Add coconut milk, salt, add rice, put on lid and simmer for 10min
  4. Take rice from the flame and covered 10min sources let
  5. Peel onion and garlic
  6. Cut onion into strips
  7. Halve paprika, clean, wash and coarsely dice
  8. Halve the fennel, remove the stalk, wash and cut into fine strips
  9. Cut the ends of the courgettes, wash them, cut them lengthwise in half and slice them in 0, 5cm thick
  10. Peel Ginger and rub finely
  11. Squeeze garlic into a bowl
  12. Soy sauce, sweet chili sauce, honey, 2EL water and grated ginger to stir a sauce
  13. Heat some oil in a large frying pan
  14. Add onion, paprika, fennel and zucchini and fry for 5min
  15. 3min with the sauce and let it simmer
  16. Season with salt and pepper
  17. Wash basil, pluck and chop leaves
  18. Give half to the vegetables
  19. Cashews coarsely chop

A very tasty, light and summer dish! [Gallery columns = "2" size = "Medium" ids = "3882,3881"]

June 26 2018

Recipe for pork fillets with honey-thyme sauce

Today we cooked the recipe for pork fillets with honey-thyme sauce, baked sweet potato slices and bush beans from the Hello fresh cookingbox. The bush beans are the special ingredient this time. Ingredients for 2 portions

  • 2 sweet potatoes
  • 1g spice mix "potato poppers"
  • 280g Pork Fillet
  • 1 shallot
  • 200g bush Beans
  • 5g thyme
  • 1 clove of garlic
  • 250ml vegetable broth
  • 8g Honey
  • Olive oil
  • Oil
  • 1EL butter
  • Salt
  • Pepper

All ingredients were included in the Cookingbox except for oil, butter, salt and pepper. Preparation

  1. Preheat oven to 180 ° air
  2. Peel sweet potatoes and in approx. 1, 5cm thick slices
  3. Place potato slices on a sheet of baking paper, sprinkle with olive oil, salt, pepper and season with potato poppers
  4. Potatoes 10min Baking
  5. Fillets of pork from both sides salt and pepper
  6. Heat oil in a frying pan and fry fillets per side 2-3min sharply
  7. Put fillets on the plate for another 10min to the potato slices
  8. Peel shallots and cut into rings
  9. Wash bush beans, cut ends and halve
  10. Wash thyme and pluck leaves
  11. Peeling garlic
  12. Re-heat in the pan oil on the middle stage
  13. Shallots in it 2-3min sauté
  14. Add garlic, add thyme and fry 1min
  15. Remove with vegetable broth
  16. Add beans and simmer at least 10min until the beans are soft
  17. Stir in honey and butter and season with salt and pepper

We had a good taste of the dish. However, we would let the beans cook for a while longer and us the sauce was a little too sweet, although it was good to fit the yummy sweet potato slices. Pork fillets with honey-thyme sauce

June 22 2018

Recipe for strawberry balsamic pepper Jam

To prolong the strawberry season a little, we made a delicious strawberry jam today. We opted for a recipe from sweet family northern sugar called strawberry balsamic pepper Jam. Recipe for 5 Glasses

  • 1kg strawberries
  • 4EL balsamic fruit vinegar
  • 3TL Ground black pepper
  • 500g 2:1 gelling sugar

Preparation

  1. Wash, clean and quarter strawberries
  2. Fill strawberries and gelling agents in a large pot and bring to a boil at the highest level
  3. Put glasses in very warm water
  4. Jam 3min bubbling stir to simmer
  5. add balsamic and pepper and let it boil again 2min
  6. Gelling test
  7. Drying glasses and filling in jam
  8. Put glasses on the head for about 15min and then let them cool down

According to the original recipe, much more pepper and balsamic jelly comes into the jam. We just reduced the amount of time. However, we found the pepper note still quite strong. So you have to try something that you like. We prepared the jam with raspberry balsamic vinegar. Strawberry balsamic pepper Jam