Posts in That Recipe on my Mind
January | Conception

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

01_january_eatnologist_cycle_of_life.jpg

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 whether the tapioca pearls are cooked, 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 be partially poached in the soup.

 
 
 
Cruz de Maiz
 
©eatnologist_DSC_3710BC.jpg
 
 

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

Ingredients:
3 cherry tomatoes sliced (different colours) and seeded.
1/4 white onion diced
3 red radish sliced
1 red chili pepper  and seeded if you want a more mild taste
1 tsp cup peppermint minced
2 tablespoons freshly squeezed lime juice
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.

 
 
The Cycle of Life - That Recipe on my Mind
February | Pregnancy

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

02_february_eatnologist_cycle_of_life_spread_dish_F.jpg

Mother Oyster and her Pearl

 
 

Caramelized Backerbse* in oyster jelly, lemon jelly with herbs, frozen crumbles of cream, sour cream and yoghurt , horseradish

Backerbsen(*)

Backerbsen - common in Germany and Austria - are deep fried little dumplings that are used like croutons in soups. In Germany and Austria you can find them in almost every supermarket ready-to-use, but here is the recipe for self-made Backerbsen:

Ingredients:

3 tbsp Flour

1 egg

1 tbsp milk

1 tsp muskat

water

vegetable oil, to deep fry

How to prepare:

Pour oil in a sauce pan and heat it.

Make a batter of the ingredients for the backerbsen and put into a Spätzlepresse (a colander, strainer or pastry tube will also work)

Squeeze out small drops about the size of a pea into the cooking oil/fat.

Fry to golden brown.

When done, pick them out with a sieve, drain, set aside to cool and place them on a paper towel to cool off.

You can continue until all the batter is used. You can use those bakerbsen as croutons for a soup even 2-3 weeks later.

Take one for caramelization.


Backerbsen caramelization

This step allows the backerbsen to remain crunchy for a longer period inside the Oyster Jelly - otherwise the backerbsen will absorve the liquid and will have a soft consistency.

Ingredients:

2-3 tsp sugar

1 dash of muskat

How to prepare:

Take a saucepan and add the sugar, add the muskat, heat over medium-high heat. Stir the pan to dissolve the sugar, but once the mixture comes to a boil, be careful not to overcook it. The caramelization of the sugar should produce a very deep, rich, brown-colored syrup.

Dip the Backerbse (deep fried little dumpling), drain well and set aside on a plate to cool off till dry


Oyster jelly

Ingredients:

1 tbsp fresh rock oyster juice

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Drain the juice from the fresh oyster into a small bowl. You should get 1 tablespoon of oyster juice.

Follow the instructions for the gelatin.

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the fresh oyster juice and stir. Reserve the rest of the gelatin mixture for the lemon jelly with herbs (recipe above)

Pour the mixture into a jelly mould (I used an egg cup)

Put a caramelized backerbse (see recipe above) into the mixture.

Leave the gelatin in the fridge until is completely set (it´s a small amount of jelly so it will take less than 30 minutes).


Lemmon jelly with herbs

Ingredients:

1 tbsp fresh lemmon juice

1 tbsp of unflavoured and disolved gelatine

1 tsp of chopped dill or fennel leaves

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the lemon juice juice, add the herbs and stir.

Pour the mixture into a jelly mould.

Leave the gelatin in the fridge until is completely set.

Cut it into small cubes.


Different types of „snow“ (frozen cream/sour cream/yoghurt) and arrangement

Ingredients:

1/2 cup cream

1/2 cup sour cream

1/2 cup yoghurt

1 tsp horseradish

How to prepare:

In 3 different small bowls or tupperware put 1-2cm thick layers of cream /sour cream/yoghurt and freeze until solid.

After defrosting a bit, make crumbs out of the frozen contents with a spoon or knife. Freeze again keeping them apart from each other.

Arrange the frozen crumbled particles on a cold plate with the oyster jelly on top of the oystershell, the lemon jelly and a bit of horseradish.

 
 
 
 
Pickled eggs with lemon
 
©eatnologist_DSC_0492.jpg
DSC_0513.jpg
 
 

Ingredients:

10 pcs eggs

1/2 litre wine vinegar

3 tablespoons pickled wort

1 lemon

Some dill

1 tablespoon salt

How to prepare:


Boil and peel the eggs hard and layer them in glasses.

Bring the vinegar, water and spice to the boil in a saucepan and season to taste. Wash and dry the lemon, cut into thin slices and add to the eggs in the glasses. Pour the broth over it. Allow to steep for at least 48 hours in a cool place.

Serve with sour cream or cream fraiche.

 
 
March | Birth

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

03_march_ eatnologist_cycle_of_life_spread_F.jpg
 

Another Kind of Oyakodon

Chicken-almond milk soup. Egg almond souffle on rice crackers, simmered chicken, brown rice and chives.

Chicken stock-almond milk soup

Ingredients:

1 cups raw almonds, soaked overnight

4 cups of water

1 cup of chicken stock

pinch of salt

How to prepare:

After the almonds have soaked overnight, drain and rinse them.

Place the almonds in a blender along with four cups of water.

Blend on high for 2 minutes.

Strain the almond milk through a nut-milk bag and drop the mixture into a bowl or large measuring cup. Pour the almond milk into an air-tight storage container and place in the fridge overnight. Before serving add the almond milk to the chicken stock and heat but not boil. Add salt to taste.

Sake jelly

Ingredients:

1 tbsp sake

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the sake nd stir.

Pour the mixture into tupperware or flat food container.

Leave the gelatin in the fridge until is completely set.

Ultra-thin rice cracker

Ingredients:

1 cup cooked sushi rice (I also tried with basmati and worked well)

1 tsp salt

How to prepare:

Preheat your oven to 180 degrees Celsius

Place the cooked sushi rice in a bowl. Add salt.

Line a baking tray with baking paper.

Wet your hands and a tablespoon, use the wet spoon to form a golf ball sized rice ball.

Place the ball on the baking tray.

Top with another layer of baking paper, then squash the ball evenly. You could use your hands or a rolling pin till you a have a very thin rice layer (about 2mm). With 1 cup of rice you can prepare several golf ball sized rice balls.

Bake at 180 degrees for approximately 20-25 minutes.

Allow the rice crackers to cool and break them in different pieces before serving.

Simmered chicken and boiled brown rice with chives

Ingredients:

250g chicken (thighs or breasts)

1/2 onion

75ml dashi stock

1 tbsp soy sauce

1 tsp mirin

pinch of sugar

250g Japanese brown rice

clump of chives.

How to prepare:

In a pot, cook the rice so that it is ready for when you finish cooking the dish.

Cut up the chicken into very small bite-size pieces.

Add the dashi stock to the frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar.

Bring to the boil and then simmer on medium heat.

Once the soup has been simmering for a few minutes, chop up a whole onion into thin slices and add them to the pan.

Add the chicken pieces and cook about 10 more minutes until chicken is done. Drain the mixture with a colander and set aside. Cut the chives in different lengths and set also aside.

Egg-almond souffle

Ingredients:

2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp salt

pinch pepper

1/4 cup almond milk

1/2 cup milk

4 eggs yolks

2 egg whites

1/4 tsp cream of tartar

How to prepare:

Preheat oven to 190°.

In a medium saucepan over low heat, melt butter and carefully add flour, milk, salt and pepper, stirring constantly until the sauce boils.

Set aside.

Separate eggs. Beat egg yolks well and combine yolk mixture with remaining sauce.

Beat egg whites and cream of tartar in large bowl, until stiff but not dry.

Fold the sauce into the remaining egg whites.

Spray 4 ramekins with non-stick cooking spray (or spread them with butter). Pour sauce into ramekins and fill to top. Place ramekins on cookie sheet and bake at 180° C for 20 to 25 minutes or until the soufflé rises and the edge pieces start to turn brown. Serve immediately (see plating instructions).

Plating

Instructions:

Carefully place the egg souffle in the center of a bowl (This is a tricky part: I call it “the birthing”, and you will have to play the role of the “midwife”. Turn the ramekin 180 degrees and allow the soufflé to fall holding it softly with your hand. If it sticks to the ramekin you help with a spoon or two, or -worst-case scenario- cut the risen part of the soufflé with a palette knife and place it in the middle of the bowl).

Cautiously add 3 or 4 tbsp of the boiled brown rice around the soufflé and add the simmered and drained chicken on top of the rice. Now add the rice crackers around the soufflé and garnish with the sake jelly and the chives.

Pour over the chicken stock-almond milk soup.

 
image.png
 
April | Infancy

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

04_april_eatnologist_cycle_of_life_spread_dish_F.jpg
 

First steps into the world.


Watercress soup. Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.

Servings: 4


Watercress soup


Ingredients

1 large onion, chopped

1 large bunch watercress, washed and roughly chopped

1/3 cup all-purpose flour

1/3 cup olive oil

3 cups chicken or vegetable stock

2 1/2 cups milk


How to prepare:

In a large pan heat the olive oil. Add onions and cook until translucent. Add watercress. When watercress is wilted add flour and mix well.

Add chicken (or vegetable) stock. Add milk and simmer for about 10 minutes, stirring constantly.

Turn off the heat and let it cool a little. Purée the soup with a blender.

Serve.


Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball

Ingredients:

1 handfull of wild herbs and flowers (dandelion, nettles, violets, wild garlic leaves, cowslip…)

2 tbsp. apple vinegar

2 tbsp. olive oil

4 baby carrots

1 tbsp butter

1 tbsp. honey

4 quail eggs

2 radishes

2 tbsp cream cheese

1 tbsp salt

1 tbsp sugar


How to prepare:

Salad:

Wash herbs and flowers and wrap in a dishtowel.

In the salad bowl, mix the vinegar, add salt and honey and mix until both have dissolved.

Add the wild herbs to the vinegar mix in the bowl and mix well with the olive oil.


Eggs:

Fill a small saucepan with water and bring it to the boil.

Carefully lower the eggs into the boiling water and cover the pan.

Simmer for a minute.

Remove from heat and leave to stand for a minute.

Drain in cold water until they are cool enough to carefully shell.


Carrot:

Place already trimmed baby carrots in a pan with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes or until tender.


Cheese balls:

Combine cream cheese and fine chopped radish in a bowl and form balls with a spoon.

 
 
 
May | Childhood

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

05_mai_eatnologist_cycle_of_life_spread_dish-3.jpg
 

Growing and learning


When I was a child, I used to spend many summers in Germany with a family, a family that today I consider a part of my family. Coming from the Canary Islands, Spain, with all those volcanic and dramatic landscapes, the prairies near Heidelberg showed me nature from a completely new angle. In those long summers I immersed myself into everything, exploring in detail. I used to play for hours imagining and creating exciting worlds. At that age, I started learning that I had the possibility to transform nature into something different.

From my father I learned the capacity for observation and the hunger for curiosity, and from my -so to say - other father I learned that no matter how difficult something is, nothing is impossible.

Slice of Iberico ham surrounded by seasonal vegetables, fruits and herbs

For 3-4 persons
1 bunch of small white and green asparagus, washed and ends trimmed
3-4 thin slices of Iberic ham
1 bunch of blueberries
1 bunch wild garlic
1 small/baby carrot
1 bunch of wild edible herbs
some strawberries
some small pieces of cauliflower
4 tablespoons extra virgin olive oil
juice of half a lemon
1 teaspoon honey
sea salt and freshly ground black pepper to taste



Pour olive oil into large bowl. Whisk in oil, lemon and honey. Season dressing to taste with salt and pepper. Add the wild berries, edible herbs and the pieces of cauliflower. Mix well with dressing and keep aside

Wash wild garlic leaves thoroughly.
Add wild garlic leaves and a table spoon of olive oil (the pesto should not be to thin), and pound and grind against the walls of a mortar. Continue until all basil leaves have been crushed into fine bits. It should have the consistency of a thick paste.

Take a spoon of the wild garlic pesto and put it on the plate. Arrange some asparagus around the slice of Iberico ham. Add the wild herb salad with the blueberries and cauliflower. Serve.

 
 
June | Puberty
 
Bildschirmfoto 2019-07-08 um 16.08.20.png
 
 

Changes: From Sweet to Bitter, from Bitter to Sweet.

Kohlrabi Rose, garlic cream cheese, rose honey, licorice, lavender honey and angostura drops

For 1 person

Ingredients:

Kohlrabi fresh cheese salad

1 kohlrabi

4 teaspoons cream cheese

1 clove of garlic

salt

Maldon salt

For the lavender honey

1 teaspoon lavender

4 teaspoons honey

For the rose water

3 tablespoons dried roses

1 cup of water

1 teaspoon honey

For the liquorice drops

5g liquorice

1 tablespoon water

A few drops of Angostura bitter

Preparation

Lavender honey

Pour the honey into the pot and place over medium heat.

Pour the lavender into the pot and bring the honey to the boil.

Cook the honey for about 5 minutes so that the lavender can pass through, then remove from the heat.

Pour the honey through a sieve into a heat-resistant container. Let the honey cool to room temperature and put in the fridge.

Rose water honey

Pour a cup of water into a saucepan.

Put the dried rose petals in a pot.

Cover and bring to the boil.

Reduce the temperature so that the water can still simmer.

Allow to boil until the colour of the rose petals has faded.

Pour the rose water through a sieve into a container.

Boil some rose water with 1 teaspoon of honey into a pot until the water has evaporated. Store.

Liquorice syrup

Heat the liquorice in 1 tablespoon of water until it dissolves.

Kohlrabi - Cream cheese salad

Cut the kohlrabi into thin slices.

Mix the cream cheese with some garlic. Salt to taste.

Place a 5-6 cm mousse-ring in the middle of a plate.

Fill the mousse-ring with the cream (a 1 cm thick layer should suffice). Remove the cake ring.

Make a small dent in the middle of the cream. Pour about 1 teaspoon of rose water honey inside the dent.

Arrange thin slices of kohlrabi on the cream cheese and form into a half-closed rose. Sprinkle some Maldon salt over the rose.

Take a plastic syringe with the cold lavender honey (will be a little rubbery) and put a few drops on the plate.

Take another plastic syringe with the liquorice syrup and put a few drops on the plate.

Put a few drops of Angostura Bitter on the plate.

Garnish with a sprig of lavender.

 
 
 
July | Early Adulthood
 
0.png
 
 

Time for discovery

Lava landscape

Oven baked Nero de Sepia lava landscape : (bread, rice crackers, seafood, fish broth, Nero di Seppia, pepper-garlic sauce).


 
 
 
August | Midlife
 
08_august_ eatnologist_cycle_of_life_spread_B.jpg
 
 

Trapped by too many Temptations

Chocolate covered fruit ice popsicles (2 Recipes variations):

1.

Chocolate covered Watermelon Kalamata Ice Popsicle topped with Maldon salt.

Ingredients:

1 1/2 cups watermelon, seeded and diced 


1/2 cup water

1 tablespoon fresh lemon juice

1 tablespoon white sugar

1/3 cup chopped Kalamata olives

1 tsp Maldon salt

How to prepare:

Blend watermelon, water, lemon juice together in a blender until smooth.

Add chopped kalamata olives to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover: see below.

2.

Chocolate covered Mint Orange Ice Popsicle with Jalapeño toppings.

Ingredients:

1 1/2 cups fresh mint leaves 


1/2 cup water

1 tablespoon fresh orange juice

1 tablespoon white sugar

1/4 cup chopped Jalapeño

1 tsp Maldon salt

How to prepare:

Blend mint leaves, water, orange juice together in a blender until smooth.

Add 1 tsp chopped jalapeño to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover:

Ingredients:

3 tbsp coconut oil

1 cup chopped dark chocolate (150 g)

How to prepare:

Combine coconut oil and dark chocolate in a saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.

Remove the popsicles from their molds.

Pour the chocolate coating into a dish plate.

Dip the popsicles into the chocolate coating and add Maldon Salt to the watermelon popsicles and chopped jalapeños to the mint popsicle immediately.

After dipping, hold the popsicle upside down to allow any excess chocolate to drip back into the cup. Hold it for a moment or two until the chocolate begins to harden Then, place the popsicle on the tray in the freezer.

 
 
 
A small Tapas Tour paired with 6 Austrian wines
 

The verb 'tapar' means 'cover', and a 'tapa' is a lid. Hence the popular theory that the term goes back to the old custom of putting a lid on the drink to protect it from flies, and that later a small snack was placed on the glass instead of the lid.

Tapas food is more than a meal. It is a lifestyle, it is a social activity where people come together to chat and laugh. 

If you want to try a bit of everything, go to a tapas place – it is perfect. Dishes do not have to be traditional Spanish dishes. This is not even the case in Spain today.

 
 
 
DSC_8951_F.jpg

Lava landscape

Oven baked Nero de Sepia bread and Rice Cracker with seafood

&

Tement Morillon 2015/16

Well balanced and fruity wine (chardonnay). Creamy richness balanced with acidity and hints of apple (and slight tropical fruits depending on vintage) pairs well with richness of squid ink and garlic

 
 
DSC_1426.jpg
 

"Risi-Bisi" with chicken

(Grilled peas and chicken on rice crackers)

&

Polz Erich & Walter (Südsteiermark), Weißburgunder 2017/18

Fresh and crisp wine, with a touch of nutty aroma. “Würzig” and full-flavored that match well with the grilled flavor of the chicken and freshness of the peas.

 
 
 
DSC_0645_F.jpg
DSC_8936.jpg

Rambutan-scallop- chili-tartar.

&

Schloss Gobelsburg Riesling Zöbing 2016/2017

The sweetness and richness of the scallop match the aromatic Riesling with fruity, full-bodied flavors. A hint of sweetness in the wine handles the chili well

 
 
image.png
 

"Reisfleisch"

(Pork, paprika, marjoram - fennel - rice - cracker and onion-pepper puree)

&

Reumann (Deutschkreutz), Zweigelt 2017

An elegant and soft wine with hints of fine red berries compliment the pork and hearty bouquet of the dish

 
 

Chocolate truffle, black garlic

&

Heinrich St. Laurent 2015

Cherries and other dark berries, fine tannins and gentle spices in the wine match the intensity of the chocolate and the fullness/richness of the black garlic

 
 
 
 
Mini grilling of just about anything
 
DSC_6256_F.jpg
 
 
Chicken Bus:  chicken, pineapple, avocado cream, vegetable chips.

Chicken Bus: chicken, pineapple, avocado cream, vegetable chips.

Tequila Shrimps:  Mini shrimps, tequila, lime pulp, jalapeño, chili, salt

Tequila Shrimps: Mini shrimps, tequila, lime pulp, jalapeño, chili, salt

 
For this we need a grill and a sieve, which we flatten on the ground.

For this we need a grill and a sieve, which we flatten on the ground.

Various vegetables:  Chanterelles, cocktail tomato, mini corn, peas.

Various vegetables: Chanterelles, cocktail tomato, mini corn, peas.

 
Fish spread with toppings:  Grilled fish skin, grilled watermelon, fish spread.

Fish spread with toppings: Grilled fish skin, grilled watermelon, fish spread.

 
 
 

Mini grilling

In principle, everything small or chopped, but mini vegetables (e.g. peas, cocktail tomatoes, mini carrots, mini corn or vegetable chips), small whole shrimps (with head and skin) and meat or fish balls are particularly suitable.

image.jpg

Preaparation:

Cut vegetables, meat or pieces of fish into small pieces and, if desired, prepare with marinade, wine or any kind of liquor for grilling.

Fish and vegetables cook faster than meat for example, so it makes sense to grill some ingredients separately with the sieve. Hold the sieve with the ingredients over the embers until the ingredients have reached the desired cooking point.

"Risi-Bisi" with chicken:  grilled peas and chicken with rice cracker paired with an Austrian wine, a Weißburgunder.

"Risi-Bisi" with chicken: grilled peas and chicken with rice cracker paired with an Austrian wine, a Weißburgunder.

Rice cracker

Ingredients:

1 cup boiled rice

1 teaspoon salt

Preparation:

Preheat oven to 180 degrees Celsius.

Put the boiled rice in a bowl. Add salt.

Line a baking tray with baking paper.

Moisten hands and use a wet tablespoon to form a small rice ball.

Place the rice ball on the baking tray.

Cover with another layer of baking paper and press the ball together evenly. Use hands or a rolling pin until you have a very thin layer of rice (approx. 2mm). With 1 cup of rice you can prepare several small rice balls.

Bake at 180 degrees for about 20-25 minutes.

Let the rice crackers cool down and cut into pieces before serving.

I paired this tapa with an Austrian wine, a Weißburgunder. See this and other food and wine pairings here:



 
 
“Fir Cone”
 
“Fir Cone” with spruce / fir tip jelly curd filling

“Fir Cone” with spruce / fir tip jelly curd filling

 
 
“Fir Cone” with apricot curd filling

“Fir Cone” with apricot curd filling

“Fir Cone” with pine nuts

“Fir Cone” with pine nuts

 
 

“Fir Cone” with spruce / fir tip jelly curd filling

Ingredients:

For the “Fir Cone”:

6 pcs (1 to 2 days old) fine bakery products (brioche, puff pastry, croissants, ...)

3 egg whites

90 g sugar

75 g icing sugar

1 tbsp corn starch

1 cup of pine nuts to sprinkle over (optional)

Preparation:

The egg whites must be completely cold for stiffening. Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture shines. Add the remaining sugar and continue beating briefly. Mix icing sugar and corn starch and carefully fold into the mixture.

First let the oven grill become very hot. (250°C degrees)

Fill the fine baked goods with a little jelly or jam. Form tips with your hands and form into fir cones.

Spread the mixture in waves on the baked goods and make points with a fork.

Sprinkle the pine nuts over the mixture.

First bake briefly under the grill until the beaten egg white is slightly browned.

Then move the tray to the middle of the oven, preheated to 80°C, for approx. 2 hours and 30 minutes.

For the spruce / fir tip jelly curd filling:

2 tablespoons of curd per "fir cone"

and

1 tablespoon spruce / fir tip jelly per piece (recipe: see below)

or

1 tablespoon jam per piece (apricot, strawberry,...)

or

3 or 4 fruit pieces per "Fir cone“ (apricot, strawberry,...).

Spruce / fir tip jelly (Maiwipferl jelly)

4 handfuls of spruce / fir tips

1 litre water

1 organic Lemon

1 kg preserving sugar

Preparation:

Wash spruce / fir tips with clear water.

Bring water and spruce / fir tips to the boil and leave to stand for 30 minutes.

Strain the next day.

Boil Spruce / fir tip jelly water.

Add the jam sugar and lemon juice.

Make a gelling test and then fill in a glass.

 
 
Melon & Fish Skin
 
©eatnologist_DSC_8817_2.jpg
 
 

Ingredients:

4-5 different melon balls (watermelon, honeydew melon and cantaloupe)

1 piece of fish skin (about half from one side)

1 slice galangal (or ginger)

1 kaffir lime leaf

1 chilli slice

Preparation:

Cut the watermelon, honeydew melon and cantaloupe melon in half and use a ball cutter to cut out a small ball. Place the balls in a bowl or plate.

Season the fish skin with salt and pepper, fry in the pan in a little oil until crispy.

Chop a slice of galangal (or ginger) into small pieces.

Chop the lime leaves (remove the stalk beforehand) and the lemon grass and grind a piece of the fried fish skin in a mortar. Mix everything well and sprinkle over the cut-out fruit balls. Or vice versa: Pour the fruit balls onto the mixture.

Serve with the crispy fried fish skin.

Use chopsticks or mini skewers when eating.

 
 
 
 
Grilled Keftedes
 
©eatnologist_DSC_3777C.jpg
 
 

Grilled minced meat and tomato balls (Tomato Keftedes) with cucumber, tomatoes and Tzatziki.

Tomato Keftedes

Ingredients:

500 g minced beef, pork, lamb or veal

1 minced onion

2 - 3 cloves of garlic

1 egg

2 slices white bread or 2 tbsp. breadcrumbs

sea salt

pepper

1 tbsp. oregano

1 tsp. cumin

1/2 tsp. cinnamon

2 tbsp. dried mint or 4 tbsp. fresh mint, finely chopped

4 tbsp. fresh parsley, finely chopped

Preparation:

Chop the onion very finely. Soak the white bread in water. Place the minced meat with the chopped onion, egg, salt, pepper, oregano, cumin, cinnamon, mint and parsley in a bowl. Peel the garlic cloves, press through the garlic press and add to the mixture. Mix evenly. Finally squeeze out the white bread and mix into the minced meat dough.

Form walnut-sized balls out of the minced meat, the quantity is about 20 to 24 Keftedes. Place on the hot grid of the preheated grill. Turn several times and brown from all sides. This takes about fifteen minutes on an open charcoal grill.

Tzatziki

1 cucumber

1 clove of garlic

500 grams Greek yoghurt

3 tbsp olive oil

salt & pepper

Wash and clean half a cucumber, cut into small pieces or grate according to taste. Peel 1 clove of garlic for the Tzatziki recipe and chop finely or press it through a garlic press, then mix 500 grams of Greek yoghurt and 2 tablespoons of olive oil. Stir the cucumber and garlic into the yoghurt or quark. Season with salt and pepper.

Form balls with the other half of the cucumber using a melon cutter. Serve with cocktail tomatoes.

 
 
Coconut Fisch - Long Tail Boat
 
©eatnologist_DSC_3552.jpg
 
 

Tapa with baked fish, spiced fish crust and coconut milk salsa (or almond milk salsa) on soup spoon

Ingredients for 3

1 small piece of fish fillet (approx. 4x 4 cm)

1 teaspoon lemongrass, finely chopped (or lemon juice)

1 kaffir lime leaf, finely chopped (or grated lemon peel)

3 teaspoons coconut milk (or almond milk)

1 teaspoon coconut chips, chopped (or grated almonds)

1 teaspoon spring onions, chopped

1 teaspoon chillies, chopped

salt

pepper

Preparation of coconut salsa:

Mix coconut milk, lemon grass and kaffir lime leaf and season with salt and pepper, bring to the boil briefly and then keep warm.

Preparation of the fish crust mixture:

Mix coconut chips, lemon grass, spring onions, kaffir lime and red chillies and season with salt and pepper.

Cut the fish fillet with skin into 2 x 1 cm strips with a very sharp knife (the easiest way is when the skin side touches the cutting board).

Add lemon grass, spring onions, kaffir lime and red chillies to the fish and spread evenly.

Bake for 15 to 20 minutes in the oven at 250 degrees until the fish crust is golden brown.

Before serving, garnish with fresh coriander and pour the hot coconut sauce onto the plate. I used Asian soup spoons for this. Since they are made of metal, you can also prepare everything directly in the oven.

 
 
 
 
Lava Landscape
 
©eatnologist_DSC_9239_FFF.jpg
 
 
DSC_9047_F.JPG

Oven baked Nero de Sepia lava landscape : (bread, rice crackers, seafood, fish broth, Nero di Seppia, pepper-garlic sauce)

Mojo Rojo salsa:

(Mojo Picón Salsa - Canarian Hot Pepper Garlic Sauce)

Ingredients:

1 dried chilli pepper

1 pepper, red

1 clove of garlic

1 small cup of olive oil

3 tablespoons white wine vinegar

1/2 tsp cumin

1/2 tsp paprika powder

salt

Preparation:

Remove the seeds from the chilli pepper and cut into rings. Peel the garlic and cut the cloves roughly. Cut the pepper into cubes.

Put the chilli, paprika, garlic clove, salt, cumin, paprika powder and white wine vinegar in a bowl and crush in a mortar until a homogeneous mass is obtained. Then, under constant crushing, let the olive oil flow in until the sauce reaches a creamy consistency. Keep salsa for later.

Nero di Seppia fish broth from fish leftovers (can also be made with fish fillets)

Ingredients:

Fish leftovers (can also be made with fish fillets) and pieces of a seafood mix (e.g. calamari, cuttlefish).

1-2 tablespoons Nero Di Seppia (Squid Paste)

2 cloves of garlic

1 onion

2-3 bay leaves

salt

pepper

Preparation:

Cut fish remains (bones, with head, skin, fins) and pieces of a seafood mix (e.g. calamari, squid) into small pieces.

Cook the bones with head, skin and fins in lightly salted water together with garlic, onion, bay leaves for 20 minutes and season with salt and pepper.

Add 1-2 tablespoons of Nero di Seppia (squid paste) and cook for another 10 minutes.

Then pass the fish stock through a sieve.

Lava landscape made of old bread:

Ingredients:

1 bowl Nero di Seppia fish broth (see recipe above)

3 pieces of baguette (can be old baguette or other white bread: ciabatta, rolls etc.)

Preparation

Preheat oven to 120 degrees Celsius.

Form any shape:

In a bowl, dip baguette pieces in fish broth / Nero di Seppia. Form different shapes with the paste. Bake in the open at 120 degrees until the moulds are a little crispy on the outside but still a little soft on the inside.

"Lavastones". Bread croquettes with mojo salsa:

Some shapes may be deformed at this stage. Here, two hollow halved spheres can be formed, so that the two closed halves can be formed into one hollow sphere. Fill one half with the mojo salsa, then cover with the other half and close by hand (as they are still a little moist).

Bake until the bread and croquettes are crispy on the outside.

 
DSC_9176.JPG
image.png
 

Ultra-thin rice cracker

Ingredients:

1 bowl Nero di Seppia fish stock (see recipe above)

1 cup boiled rice

Preparation:

Preheat oven to 120 degrees Celsius.

Put the boiled rice in a bowl. Add Nero di Seppia fish stock and mix.

Line a baking tray with baking paper.

Moisten your hands and form a rice ball the size of a golf ball with a tablespoon.

Place the rice balls on the baking tray. Cover with another layer of baking paper and press the ball together evenly. Use hands or rolling pin until a very thin layer of rice is formed (approx. 2mm). With 1 cup of rice you can prepare several rice balls.

Bake at 180 degrees for about 30 minutes or until crispy.

Let the rice crackers cool down and break them into different pieces before serving.

Seafood, nori, flowers

Ingredients:

1 teaspoon mini shrimps or seafood mix (e.g. calamari, squid) cut into small pieces.

1 teaspoon nori

1 tsp green flowers

Preparation:

Cut the nori into thin strips.

Toast mini shrimps and / or pieces of a seafood mix (e.g. calamari, cuttlefish) in a pan or in the oven.

Cut the green flowers into small pieces.

Keep everything aside for serving.

DSC_9239_FF.jpg
 
DSC_8951_F.jpg