Author: LeckerFoodie

Medieval Hemp Soup Recipes

I don’t know if you aware of it but hemp seeds in food are a pretty modern thing. I know that doesn’t fit the title of this post. But, yes they are! Only recently machinery was developed – the first sometime in the ’90s in Europe – that allows the non-laborious dehulling of hemp seeds. Hemp seeds have a very tough hull – not nice to eat (for a very nice overview of hemp economics and biology look at this recent book). This may be one of the reasons – besides that hemp was primarily for producing cloth, i.e. was harvested when the seeds weren’t ripe yet – that hemp used to be food for the poor. Thus, all traditional hemp recipes out there are really down-to-earth recipes. Don’t get me wrong. They ARE amazing!!! Despite being Medieval, they are even for modern standards pretty healthy… very healthy… Now here is the thing, you hardly find Medieval hemp soup recipes – besides Siemieniotka – on the English web. Thanks God, I speak German as well …


Well, beer ice-cream is a thing and you can find recipes all over the internet (this of course also includes beer-inspired recipes such as this one). A little ice cream company from Baltimore saw the unmet need and created wine ice cream – winecream. A perfect combination between sharing a bottle of wine with friends and eating ice cream together. Here is the background story:

Summer kraut nut avocado salad

It‘s time to mix and match and celebrate plenty. For a laid back Sunday, I decided to prepare this meal-filling salad that basically contains EVERYTHING you need meanwhile having character! What, I mean you will see – just take a look on the ingredient list. Or take a look of the picture I took of the ingredients: For 3 people you need: 1 rather small (but not too small – see pic) pointed cabbage 3 longitudonal flesh tomatos (if questions just take a look at the pic) 200g fresh peas (peel them yourself – see pic) 6 red spring onions 1 avocado 200g walnuts 100g hemp seeds 1 and ½ lemons Hemp oil Olive oil Caraway powder Salt & black pepper Optional: 1 red carrot So, cruel things first: I wanted to use the red carrot as a topping (to add last to the salad). But, I could not since a squirrel ate it. The essence of the story: don‘t store red carrots on your balcony or terrace. First the squirrel marked it with its …

Red lentils pasta with a classical chillie-tomato sauce

First the obligatory spaghetti monster pic: Two years ago I wrote about a pasta brand that produces spirelli made of 100% lentils. Guess what – they come in different colours! Depending if they are made from green, yellow, red, brown, or black lentils, the pasta is accordingly green, yellow, red, brown, or black 🙂 Two years ago, I tried the green variety – made from green lentils. Now it was time for the red variety. To make it short – it’s a lot better than the green variety!! The green variety was very difficult to integrate into a dish – not so exciting. In contrast, the red variety is delicious! It tastes a bit different from normal pasta which is a plus; this means for example that you can use a sauce with minimum herbs with it and it still tastes very characterfull. So, let’s start you need: 250g of  red lentils pasta (this is one package from the brand HOLO – see here) 3 mid-sized onions 1 red bell pepper 2 tea spoons hot …

Upflating your kitchen

Do you live in a tinnie-tiny apartment and get kinda claustrophobic some time? There is a solution: just draw the world you wanna live in on your wall. You don’t believe me that it works – just take a look on the picture and convince yourself that it DOES work. If you are not great in drawing – the artist in the picture is called Mar Hernandez and works at ‘Espacio Oculto Madrid‘ – an artist community that is always looking out to organize more happenings (maybe even decorating your kitchen – ask them!). Mar, for example, is a big fan of the intitution of dining together. Check out here video below:

Speaking Vegan – a new youtube channel in town

A friend of mine from Hamburg is a very passionate Vegan. A large part is owed to her being outraged by current practices in the meat-producing industries (and I think she is right about it – even though I am not living vegan 4 out of 7 days in the week). She is sooo big into Veganism – she explained to me some time ago – that she just cannot understand the Carnivore point of view anymore. Very happily she now shared this guy‘s perspective on the whole matter – I guess his video on understanding carnivors for Vegans was helpfull to her 😉 His youtube channel is only a month old but you can tell from the make-up that he mostlikely is becoming BIG – so watch out for him (is it a him or a team?). My favourite video so far was this educational background video he gave about vegan protein sources – interesting:

Green asparagus on tortilla look-alike – a quickie recipe that makes you look like a pro cooking wise

This is one of this recipes, you can eat directly from a pan! For it, you will need: 5 mid-sized potatoes 200g green asparagus 5 eggs 7 spring onions olive oil salt an pepper The secret of this recipe is of course green asparagus. I love green asparagus 🙂 It looks great and it always makes YOU look like a gourmet and experienced chef! Plus, taste-wise it is my favourite kind of asparagus. First you need to cook the potatos for 20 minutes in salt water and then peel them (do you remember this easy peeling method). Next, you cut the potato into discs (see picture) and store them in the teflon pan you want to proceed further. Then, cut off the bottom one-third of the green asparagus. Where is the bottom one-third of green asparagus: try out where you an break up the asparagus (it varies in toughness along its length) and break it off where the soft part changes into the hard part. Discard the bottom part or store it for a veggie-soup …