One of the culinary drawbacks of living in south-western Germany is the distance to the next best coastline. Whenever I’m struck by the mood for a nice, fresh piece of saltwater fish, I need to mentally prepare myself for ridiculous amounts of quid crossing the counter. Amounts that, most of the time, keep me from dishing up more fish. One of my absolute favorites is Monkfish, or as we more accurately call it over here: Sea Devil.
Category: Nahdala’s Midweek Special
Veal, Vanilla Spinach and Sour Cherry Reduction
About 15 years ago the entire culinary world, so it seemed, was raving about a shiny oh-so-new and oh-so-trendy kitchen toy – the wok. A couple of weeks into the craze little teenage me went to the bookstore in search of a chinese or thai cookbook – if woks are all the rage all of a sudden, there have to be cookbooks covering any and all types of asian cuisine popping up left, right and center, right? Boy, was I wrong…
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Mango Cream Dessert
You know that awful moment when you just can’t ignore your stomach growling at you anymore and you have to face the fact that, while you’re actually hungry, you’re just not in the mood for anything whatsoever? Believe me, the backwards-version of that is just as annoying and unsatisfying. While anything of the stereotype-bad-weather-food variety was backflipping in my head, my stomach also started backflipping since it evidently couldn’t agree with the whole hearty-and-warm shindig in my head at 7 a.m.
Butter-Poached Venison, Camembert Truffles and Lamb’s Lettuce with Walnut Vinaigrette
Every once in a while my grandaunt invites hubby and me to lunch. Last time we picked her up we found all of the streets in and out of town completely jammed – where did all those people come from in a time frame of about 15 minutes? Trying to circle back to her house we drove by a street sign flashing the name of a nearby town and I remembered a cute little restaurant, specializing in serving several types and cuts of meat on a hot stone, sitting nestled between the medieval city walls and the towns roman ruins.
Raclette Trio: Bacon Jam, Tomato & Ginger Chutney, Grilled Pear Chutney
Aside from my chocolates I also got to collect a number of laurels for my dipping sauces, chutneys, pestos and other condiment-related things over the years. Usually I end up in the kitchen for hours every other weekend during BBQ or December Holiday season.
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Fillet of Lamb, Herb Crêpes & Cassis Sauce
Some of you guys might be familiar with that awkward moment when you realize you’ve known someone close to you way too long to be coming up with ingenious ideas for birthday and/or holiday presents year after year. My mother has been expertly sailing around those shallows by giving me a wonderful foodie-bundle of a bottle of wine and piece of meat complimenting eachother perfectly for my birthday the last couple of years.
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Passionfruit Chocolates
Merry Easter Egg Hunt everyone!
Like I’ve said before, I’ve got myself a rep for my sweet bites, chocolates and chocolate truffles. Twice a year, for the christmas and easter holidays, I go big, past the occasional treat, and spend around two to three days in the kitchen, covered in chocolate.
King Prawns and Mustard-Melon Dip
As promised, no wall of text this time~ This is a real quick-fix recipe and – if you like prawns of course – fits into every role/course you need it to be in. Well, maybe it doesn’t work as a dessert…
It’s a somewhat „guilty pleasure“ I make for myself, whenever I’m not at risk of recieving withering stares for the pan-fried seafood smell in the kitchen.
Harissa-Lemon Chicken and Couscous Salad or How it all began
Time for another little trip down memory lane! After I told you guys what inspired me to go tyrian in my kitchen from time to time, I thought starting with the first real thing I ever cooked up, the why of me spending so much time in the kitchen at all, would be a nice opener for my Midweek Special category. Fortunately the recipe for the salad has also been requested several times, so yay for hitting two birds with one stone.
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Nahdala's Kitchen 