Posts in That Recipe on my Mind
Cruz de Maiz con Pecado

Red Radish, corn and Tomato Tapa Salad with red chili pepper, peppermint and fried shredded pork skin (chicharrones)

a. 3 cherry tomatoes sliced (different colours) and seeded.
b. 1/4 white onion diced
c. 3 red radish sliced
d. 1 red chili pepper  and seeded if you want a more mild taste
f. 1 tsp cup peppermint minced
g. 2 tablespoons freshly squeezed lime juice
h. some shredded fried pork skins.

How to prepare:
Place all ingredients into a large bowl.
Mix and season with salt, to taste.
Add the chicharrones right before serving.

Garnish with some edible flowers.

Maldivian Island Hopping

That Recipe on my Mind | Maldives


Fihunu Mas (Maldivian grilled fish spice mix) on shredded coconut, herbs and algae.


3 fish fillets with skin on: tuna, red snapper and sea bass gutted and descaled

1 red dried chilli, finely chopped

1/2 chopped onion2 cloves garlic

1 teaspoon cumin powder

2 curry leaves

1 teaspoon black peppercorns

Salt to season.


3 teaspoons shredded coconut

1 teaspoon algae (nori seaweed stripes)

1 teaspoon coriander

How to prepare:

Blend the spice mixture to a smooth thick paste. Make deep slashes along the sides of the descaled fish, and pack with the spice paste. Grill over hot coal (or a grill pan), on both sides until done.

Place the grilled fish on the shredded coconut and garnish with herbs and algae

Thank you Topsi for a lovely Day

That Recipe of my Mind


Kalahari Truffle with Rooibos Risotto


1 litre chicken or vegetable stock

1 tsp rooibos powder

Olive oil

1 small onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200 g risotto rice

50 ml white wine

50 g butter

How to prepare:

Heat the stock in a large saucepan and add the rooibos.

Melt butter in a different saucepan.

Add onion and garlic to butter, saute until tender.

Add rice. Saute 2-3 minutes.

Add white wine. Stir until absorbed.

Add hot broth 1/4 cup at a time.

Continue adding broth in small amounts until all broth is absorbed.

Garnish with some herbs and/or rooibos powder

2 p.m. Caye Caulker

That Recipe on my Mind


Quick note / no recipe: Squid ceviche with spicy mango jelly, avocado mousse and tortilla crumble. A (modified) recipe from Belize.

Conch meat is dense and chewy like squid (and taste similar, so as conch meat is pretty rare or inexistent in Vienna I went for squid. Cutting the conch into very small cubes is the most important step to prepare a Conch Ceviche, a dish that is common in Belize (also in Bahamas). After covering the conch cubes (in that case squid) with lime juice, let it marinate for a couple of hours (if possible in the fridge), add onion, tomato some chili (or tabasco), salt and chopped cilantro if you like.

Many other variations are possible and just as delicious (for example adding small cubes of pineapple or avocado). For that occasion I added mango jelly with chili flakes, some avocado mousse and tortilla crumble.

Oh! she has Spines

That Recipe on my Mind | Inspired, Croatia


Raw Sea Urchins with Lemon Foam/Air Recipe


Makes 2 servings


a. 6 Sea urchins in shells
b. 1 cup Lemon juice
c. 1 cup Water
d. 3g Soy Lecithin

How to prepare:

Sea Urchins:
Sea urchins spines are venomous, so prompt and proper care is important.
Wear gloves while you trim off the spines to protect your hands from accidental stings.
1. Insert scissors in hole located on domed top of sea urchin.
2. Rotate around top of shell, cutting toward outer edge, exposing flesh.
3. Arrange sea urchins on plates

Lemon Foam / Air:  
1. Mix all 3 ingredients in a high container. 
2 Hold blender in the upper part of the liquid to bring the largest amount of air, so that a foam forms on the surface.
3. Collect the upper part with a large spoon. Arrange on sea urchins.

January | Conception

That Recipe on my Mind | The Cycle of Life Calendar 19


The Beginning of a New Year | The Beginning of a New Life


Pour-Over-Pear-Hazelnut and Celeriac Tapioca Pearl Soup with Egg Yolk

Ingredients for 2 persons

1 tablespoon butter

2 shallots, finely sliced

2 teaspoons finely chopped hazelnut

1 celeriac, peeled and roughly chopped

2 pears ripe, cored and roughly chopped

1/2 litre vegetable stock

1/2 cup pearl tapioca

2 egg yolks

How to prepare:

Pour the tapioca into boiling water (use 1 cup of boiling water for 1/2 cup tapioca), Stir in the tapioca pearls and cook, stirring occasionally. To check tapioca pearls for doneness, look for a tiny white dot in the center of the pearl. Drain and set aside.

Heat butter in a saucepan, add the shallots and hazelnut, and cook over a medium heat for about 5 minutes until softened but not coloured.

Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

Liquidise the soup in a blender until silky smooth. Sieve to catch any bits.

Before serving add the pearl tapioca to the soup, season to taste and boil it again.

Plating: place the egg yolk in a soup plate and pour the hot soup. The egg yolk will get partially poached with the soup.


Learn more about the Cycle of Life Calendar Concept here or follow the creative process and weekly updates through the stories at my diary on instagram here.

Autumn Passion

That Recipe on my Mind


Quick note / no recipe: Crème brûlée with passion fruit mousse. Passion fruit season in Vietnam starts in october and France is the main market. There are so many cultural and culinary links between those two countries... so why not mix this two concepts on a dish? Crème brûlée - the french classic with vanilla bean and caramelized sugar - and the citric notes of the passion fruit (and a bit of lime) bring the colors of autumn and a little bit of sun now that days are getting darker and colder.

Tom Yum Ice Tea Cocktail with grilled Prawn

That Recipe on my Mind  | Inspired, Thailand


Tom Yum Ice Tea Cocktail with grilled Prawn Recipe

a. 30 ml lime juice
b. 1 cup finely chopped lemon grass
c. 1 tsps palm sugar
d. 2 Kaffir lime leaves
e. 4 galangal slices
f. 1 red chili, sliced
g. 2 to 3 ice-cubes, to serve
h. 1 prawn (grilled)

How to prepare:
Combine the lemon grass, 2 slices of galangal and sugar with 2 cups of water in a pan and bring it to a boil.
Remove from the fire, allow to cool overnight (or 8 hours). Strain through a muslin cloth to get an infusion.

In the serving glass, put kaffir lime leaves, galangal and chili and 2 to 3 ice-cubes and pour ¼ cup of the cold infusion.
Top with the lime juice, stir gently, and garnish with a grilled prawn (skewer the shrimp with satay or wood sticks and place on top.)

Serve immediately.

A Glimpse of Summer

That Recipe on my Mind

glympse of summer_96_1_grey.jpg

Grilled Calamari Recipe

a. 6 Medium Fresh Squid  cleaned, rinsed, and well dried
b. 3 Garlic cloves, thinly sliced
c. 1/4 Cup olive oil
d. 1 Lemon (juice)
e. 2 tsp Dried oregano
f. 2 springs fresh Parsley
g. Salt and black pepper

How to prepare:
a. In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole parsley and oregano.
b. Heat a grill pan over the high heat. (In summer you can cook the squid on the grill) When very hot, add the squid and char each side for 1 minute.

Catrina went to get Bread and never came back

That Recipe on my Mind | Yucatan, Mexico


Traditional Pan de Muerto recipe (Death´s Bread)

a. 125 gr / 4 ounces room-temperature butter
b. 3/4 cup white sugar
c. 1 teaspoon salt
d. 3 teaspoons whole aniseed
e. 4 large room-temperature eggs
f. 6 cups bread flour or all-purpose white flour
g. 1 1/4 cups warm water but not to exceed 40 °C  /  110 F
h. 2 tablespoons orange zest
i. 4 1/2 teaspoons instant dry yeast

How to prepare:
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour.

In a separate small bowl, combine the eggs, water, and orange zest. Add this mixture to the butter-sugar and add another 1/2 cup of the flour.
Add the yeast and another 1/2 cup of flour. Continue to add the rest of the flour 1 cup at a time until a dough forms.

Knead on a floured surface about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.

Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf. See the Note below.
Shape the rest of the dough into a semi-sphere. Place bone shapes on the loaf. Let it rise for 1 more hour.
Bake in a (177 C) 350 F  oven for about 40 minutes (30 minutes if you have made smaller loaves).
Cool and glaze with sugar powder before serving.


Good Morning from Bali

That Recipe on my Mind | Bali, Indonesia


Nasi Goreng with Spinach Omelette (Indonesian fried Rice)

Makes 4 Servings



a. 6 shallots
b. 3 garlic
c. 5 g shrimp paste, toasted
d. 10 g red chili
e. 3 eggs
g. 150 g chicken breast, deep-fried and shredded
h. 1/4 cup cooking oil
i. 600 g rice, cold
j. 1 tsp pepper
k. 1 tbsp soy sauce
l. 1 spring onion, chopped
m. 2 eggs for the spinach omelette
n. kecap manis
o. 1 cup baby spinach

How to prepare:

Spinach omelette: In a bowl, beat the eggs, and stir in one shallot and the baby spinach
Season with salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Cut the omelette in pieces like in the picture above (just an example).

Indonesian fried Rice: Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.
Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.
Add spring onion and kecap manis. Mix well and reserve.

Plating: Place the first omelette piece on a plate and add carefully the fried rice on it. Place the second omelette piece on the fried rice and add carefully the fried rice on the spinach omelette. Repeat. Garnish with some herbs, greens and some drops of sambal oelek (an Indonesian hot sauce).


A styrian Summer

That Recipe on my Mind | Austria, Inspired


Trout with Berries and styrian pumpkin seed oil yogurt marinade.

1 whole trout
olive oil
3/4 cup of yogurt
sea salt
freshly ground black pepper
1 cup fresh blackberries, blueberries, redcurrant.
a few knobs butter
1tsp styrian pumpkin seed oil

How to prepare:
In a small bowl, stir together 3/4 cup plain yogurt, 1 teaspoons finely chopped garlic; season with salt and ground pepper. Reserve.

Preheat oven to 230 C (450 F), grill function. Place the fish over the rack of the oven and place the rack on a baking tray lined with parchment paper or aluminum foil, so all the grease can drip there. Sprikel with butter or vegetable oil over the fish. Place in the preheated oven till it's done.

Clean trout and remove heads.
Preheat grill to searing temperature around 250 degrees.
Coat outside of trout with oii.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium degrees and place trout on grill.

Place the grilled Trout. Garnish with  fresh blackberries, blueberries, redcurrant and a bit of the yogurt sauce. Add some drops of Styrian Pumpkin Seed Oil (Kernöl)

Du Feigling, Du!

That Recipe on my Mind | Greece, Inspired


Fig-Riesling tartare Recipe

One serving

4 fresh figs
3 capers
1 medium shallot
1 tsp olive oil

1 glass of riesling wine
1 tsp honey
1 tsp fresh rosemary leaves

2 tsp of chopped pine or macadamia nuts
2 thin slices of parmesan

How to prepare:
Place the wine, the honey and the rosemary in a saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is reduced by half.

Peel the figs and cut into small pieces. Cut the capers and shallots in the same way.
Mix figs, shallots, capers, olive oil, and a tsp of the riesling-honey syrup in a chilled large bowl. Season with salt and pepper. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend.

Serving Suggestion:
Roast the pine (or macadamia) nuts in a pan till golden brown and reserve.
Place a 6 cm ring mould on the plate and fill it with the iced fig tartare. Remove the mould and top with 2 thin slices of parmesan.
Decorate with chopped pine or macadamia nuts, or a mixture of both, and some drops of the riesling-honey-rosemary syrup. 

Juanita Banana Bling Bling

That Recipe on my Mind | Cuba, Havana inspired


Banana Mousse with Herring Caviar Recipe

2 bananas
2 spoons sparkling wine
2 tsp lemmon juice
2 tsp sour cream
4 tsp herring caviar

How to prepare:
Place banana, sparkling wine, sour cream, lemon juice, salt and pepper in a blender
Process for 15 seconds at high speed until smooth. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend and process once again before serving. 

Pour mixture into small bowl (I used a small empty tuna can) and top with a layer of caviar. 

Serve immediately

Shades of Nero di Seppia

That Recipe on my Mind | Ravello, Amalfi, Italy


Linguine al Nero di Seppia Recipe (Orig: Probably Sicily)-Cuttlefish black ink pasta.


500 grams medium cuttlefish, cleaned & diced
spaghetti for 2-3 serves
4 tbsp oil
3 cloves garlic
1 onion
500 grams tomatoes, quartered
1/2 cup white wine
the little black ink sacs from the cuttlefish
bunch of parsley, chopped finely

How to prepare:

Boil water for the pasta.  When the water boils, add the salt then the pasta. When the pasta is cooked keep it warm. 
In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
Put back to medium and add the quartered tomatoes.  Cook for about 15 minutes. Season with salt & pepper.
Stir in the black ink sacs, breaking them apart with a spoon. 
Once mixed, add to the already boiled linguine or spaghetti and continue to keep warm.
Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the diced cuttlefish on high heat for 1 minute (2 minutes max).
Stir into the pasta and drizzle with extra virgin olive oil before serving. 

Magen verbindet

That Recipe on my Mind | Inspired, Austria


Styrian Tripe Soup with Turkish Sumac Delight

(Altsteirische Flecksuppe mit Turkish-Sumac-Delights)


Tripe soup 

500 g Tripe, washed  - chopped fine  
1 Onion- chopped fine   
1 Garlic clove - chopped fine             
 2 bayleafs
1/2 tsp black pepper    
1 liter  Water                                    
1 tsp  Paprika powder       
1 t  Vegetable oil       
1 tsp Lard                                       
1 tsp Flour                                            
some grated nutmeg
0,5 - 1cm crunchy bread croutons   


How to prepare:
Put chopped tripe into pan. Add water, bayleafs, black pepper and salt to taste and simmer slowly 1-2 hours until meat is tender. Strain the stock.
In a pan, add diced onion, garlic and lard, cook to golden brown. Add flour (in Austria this procedure is called „Einbrenn“). Heat paprika powder and add to the mix. Dilute with some water, mix well and add it to the strained stock. 
Add some grated nutmeg. Mix well again with an egg beater (or with an styrian egg beater if you want to keep it traditional) till foamy.       
Serve the soup, add a dollop of sour cream, place on top some smashed bread croutons and the turkish sumac delights cubes (see recipe bellow).


Turkish Sumac Delight

(like common Turkish delights, just with sumac water instead of Rose water and  -optionally - fine salt instead of sugar powder)

Few drops of Sumac Juice/water* or diluted sumac syrup.
8 leaves gelatine
500g granulated sugar
Few drops of pink liquid food colouring
2 tbsp fine salt
1 tbsp cornflour
18cm square sandwich tin

How to prepare:
Pour 300ml water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.
Remove the pan from the heat and stir in Sumac water and food colouring, until it's pale pink. Wet the sandwich tin with cold water, then pour in the sumac water. Leave this in a cool place to set overnight.
Sift the salt and cornflour together onto a plate or board. Use a long knife with a damp blade to cut the jelly into 0.5 or 1cm squares. Coat all cut surfaces in the powder mixture (salt and cornflour).

Sumac Juice

1 ripe sumac berries
Cold water

How to prepare:
Immerse at least six-eight ripe smooth or staghorn sumac berry clusters in a pitcher-full of cool water. (Do not short-cut with hot water, as it makes the drink bitter).
Mash with wooden pestle or potato masher.
Let liquid stand for at least four hours.
Strain through cloth or a fine mesh strainer.


About eatnologist

Hi, I´m Fred, a mix of austrian and spanish. At Eatnologist I explore, sketch and also relive culinary experiences by travelling back inside my mind and putting them down on canvas.

I love old cook books, usually they have no pictures of the dishes, so I love to imagine them.

What happens when you close your eyes and think about a certain kind of dish or recipe? What kind of images, emotions, memories, stereotypes, reflections and associated thoughts come to mind? 

Besides being a set of instructions describing how to put together a culinary creation, a recipe can mirror many aspects of culture, identity and how a whole society or single person relates to its environment. 


Read more about Eatnologist and That Recipe on my Mind here  >



Kinky Tekka Maki

That Recipe on my Mind


Tekka Maki Recipe

6 cups prepared sushi rice
4 sheets of nori (dried seaweed), cut in half
150 gramm / 4 oz. sashimi sushi-grade tuna

How to prepare:
Cut the nori in half (10 x 19cm or 4 x 7 1/2"). 
Cut tuna into thin and long sticks 1cm (1/2“) thick and 19cm  (7 1/2“)long.
Put the bamboo sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. 
Put a nori sheet on top of the bamboo mat (makisu) with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you).
Spread about 3/4 cup of sushi rice on top of the nori sheet.
Place tuna horizontally on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. 
Press the bamboo mat firmly and remove the roll from the mat.
Make more rolls.
Wipe a knife with a wet cloth before slicing sushi.
Cut the rolled sushi into bite-size pieces. Serve right away with soy and wasabi.

Ginger, the Crab

That Recipe on my Mind | Inspired, Laos

Ginger_Crab_Cakes Recipe3.jpg

Ginger Crab Cakes Recipe

6 cups crabmeat
1/4 cup minced green onions
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 eggs
3/4 cup dry bread crumbs
1/4 cup vegetable oil

How to prepare:
In large bowl, mix together crabmeat, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.
In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over.
In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

Lotus Woman

That Recipe on my Mind | India


Palak Makhana Recipe | Puffed Lotus Seeds in Spinach Gravy

1 bunch spinach
1 onion, chopped
2 tomatoes, diced
1 cup Phool Makhana (puffed lotus seeds)
1 tspn Cumin
1 tspn Garam Masala
0.5 tspn chilli powder
1 Cinnamon stick
0.5 tspn Turmeric
0.25 cup Milk
1 Tblspn Ghee
Salt to taste

How to prepare
Roughly chop the spinach and rinse it carefully in a bowl of water. Place into a saucepan with the turmeric. The water left on the spinach will be sufficient for cooking it. Cover and cook until the spinach is wilted and almost cooked. Using the immersion blender, blend until semi smooth.

In a pan, toast the phool makhana in a pan with a little ghee until lightly brown (you can toast them in a dry pan if you prefer). Remove and keep aside.

In the same pan with the remaining ghee, toast the cumin until brown. Add the onions and cook until transparent.

Add the tomatoes and cook until they lose most of their liquid. Then add the spices – the turmeric, garam masala, Cinnamon stick, chilli powder and salt to taste – and the water. Mix and allow to simmer for 1 – 2 minutes.

Add the spinach and the milk and simmer for another 3 minutes. Add the toasted Phool Makhana to the spinach gravy. Bring to the boil, simmer for a moment, remove from heat and serve.