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Souvlaki a la Kalofagas

“No Greek in her right mind would eat Souvlaki in a restaurant,” my Greek friend Catherine insisted years ago, while strolling through Athens. Souvlaki, the tiny (yes, tiny) meat brochettes, are sold at street stalls as a snack food, sometimes wrapped in pita bread, always grilled on charcoal. Looking for a simple yet authentic recipe I stopped by at my friend Monambelles‘ place, who has one of the best Greek food blogs in German. She directed me to Kalofagas (which would have been my second stop, anyway) where I found this recipe.

Hot summer weather – the perfect time to grab my copy of The Everything Thai Cookbook and hunt for a refreshing recipe, which I found in the Thai Chillied Beef It is, basically, Thai / Vietnamese / SE Asian Beef salad, with the familiar flavors of lime, fish sauce, chili and vinegar – and just perfect for one of these days you don’t feel like cooking – what the heck, you don’t feel like using fork and knife at all

Attention: this is not for the faint of heart, and probably not a chocolate ice cream your children will devour. Serious chocoholics, though, will love it! I fiddled a little with the recipe from OLIVE magazine, adapting some amounts, making only half a batch, and substituting the 70% cocoa solids chocolate with half Lindt 90% and half Callebaut 55%. To make this, you should use a decent Dutch process type of cocoa, the real, pure thing: no sugar or flavoring added, of the best quality you can get. Valrhona cocoa would be one of the obvious choices. Bitter chocolate ice cream – aka Chocolate Ice Cream for Adults 1/2 liter milk, full-fat 50 g chocolate, 90% cocoa solids, chopped 50 g chocolate, 55% cocoa solids, chopped –(or 100 g...

Years ago, I saw this pic on flickr and asked for the recipe, and received a friendly and helpful answer–but somehow never got to trying the recipe. When I spotted hijiki at my Asian greengrocer’s, I decided it was high time to do so. And boy, am I glad I did! Carrot & Hijiki Salad w/ Purple Cabbage One of the main flavors is hijiki (Sargassum fusiforme), an algae or rather sea vegetable native to the Pacific ocean, which is used a lot in Japanese cuisine. It is rich in minerals such as potassium, iron or magnesium, but seems to have higher levels of arsenic as well. Is it dangerous? While the consumption of more than 4.7g hijiki seaweed per day could result in an intake of inorganic...

My mother gave me several more-than-ripe cucumbers of the type used for braising in Northern German cuisine. Having had braised cukes several times over the past weeks, I was in dire need of a new recipe – which I found in Madhur Jaffrey’s Far Eastern Cookery. The rather surprising combination of prawns, cucumbers and coconutmilk is quite good, and has almost a mediterranean flavour because of the fennel seeds in the spice blend.

Airline Food – YYZ to BRU with Jet Airways

The 7 hour trip from Toronto to Brussels started at 6 p.m., so we would have dinner and an early breakfast on the flight. Again, large bottles of liquor were trollied through the cabin, again, tremendous amounts of vodka and whisky disappeared mainly into the plastic goblets of Indian males, and again the food choice was ‘chicken or vegetarian’. We opted for vegetarian to have Indian food, alas there would have been an Indian and ‘international’ chicken dish as we learned later. This was a quinoa salad (left corner) with tiny bits of bell pepper, tasty but rather mild; rice, vegetable curry and dal – very good; a small paratha-style flatbread, mediocre but good with the dal; a small plastic cup of real unflavored yogurt, very good; a rather...

Airline Food – BRU to YYZ with Jet Airways

Frankly, when flying economy with a low-cost carrier, I don’t expect much food-wise. So flying from Brussels to Toronto with Jet Airways, food choices were nothing I worried about . Most online info to be found on their food is related to domestic Indian flights, and usually the verdict is something like: doesn’t look appetizing but great authentic taste. I didn’t expect them to serve Western food, though, and this is the first lesson I’ve learned: If you happen to fly Jet Airways and want an Indian meal, ask for the vegetarian option. Asked for ‘vegetarian or chicken’ (or rather not asked, but kind of being served chicken by a flight attendant who – after looking at the two Europeans in a puddle of Indians, grabbed two chicken menus...

Chicken Livers with Southern-style Curry (David Thompson)

Recently i zapped into an episode of Poh’s Kitchen (streamed/archived episodes are available online). While the episode did not really make me want to watch more of the show, I liked watching David Thompson prepare (of course) Thai Food. The street food of Bangkok shown was even more intriguing, so I headed to my cookbook shelf and grabbed my copy of his book Thai Food, instantly falling in love with Chicken livers with Southern-style curry paste – dat pat baep malayuu The amounts given, though, seemed to be off for me – for one, I am not cooking on a Thai wok flame, which is hot as burning rocket fuel, and I greatly reduced the liquids used. Another thing: Thompson uses the whole batch of curry paste with 200...

Simple Suppers: Chicken Legs & Roast Potatoes

This is utterly simple, something you can throw together with mostly pantry items, affordable even if you are on a budget – and very tasty, too. Recipe was printed in OLIVE magazine Nov, 2009 – an instant winner. The only caveat, if you halve the recipe (as I did), make sure you have enough liquid to braise those chicken legs, 1 can was barely enough, and it turned to tomato paste in a breeze, so I added additional chicken stock. Chicken in Spiced Tomato Sauce with Rosemary Roasties I will undoubtedly make this again when cooking for friends, simply popping a baking sheet with potato chunks in the oven, and slowly braising the chicken in a dutch oven – no-fuss food at its best. (My husband especially loved the...

Emirates from Dubai to Bangkok offered us the all-time classic question: chicken or beef? Appetizer: something along the lines of Nicoise salad – very good taste, good quality olives, decent tuna. Main Dish: either Chicken with Black Bean sauce, Vegetables and Rice; or Beef with BBQ sauce, Potato Wedges and a corn vegetable blend. I had the chicken which tasted like oyster sauce to me instead of black bean – it was good. T. had the beef and said the BBQ sauce tasted like McDonalds or Burger King, but not as sweet. Dessert: A creamy strawberry-and-rhubarb flavord pudding thingy – I had a sniff at the pudding and decided to not try it, because it really smelled artificially flavored to the hilt. I didn’t like the (industrial) smell of...

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Risotto mit Räucherforelle (4)
- Anja: Boah das sieht aber lecker aus. Probier ich morgen gleich aus!
- Micha: Mmmh, schöne Idee, ein Risotto mit Räucherforelle und Fenchel. Das gefällt mir. Bei Risotto neige ich –...
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Souvlaki a la Kalofagas

Thai Chillied Beef

Bitter Chocolate Ice Cream

Carrot & Hijiki Salad w/ Purple Cabbage

Spicy Prawn and Cucumber Curry

Airline Food – YYZ to BRU with Jet Airways

Airline Food – BRU to YYZ with Jet Airways

Chicken Livers with Southern-style Curry (David Thompson)

Simple Suppers: Chicken Legs & Roast Potatoes

Airline Food – DXB-BKK-USM

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