All posts filed under: Recipes

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 …

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 …

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 …

Three pulses pancake

Sweet lupin beans and their usage as food have troubled me for some time now. In particular, I found (now almost 1.5 years ago) a recipe by “Krümeltiger” for lupin pancakes that kinda gave me an inspiration how to use sweet luipin flour in daily cuisine. Here, you can find my interpretation of the recipe. As I kept on experimenting with this unusual ingredient, I developed a mint-red bell pepper pancake recipe myself which till today remains my favourite recipe for this bean (even when compared to commercial ready-made products – I am proud to announce, it excels). Why all the hazzle? Well, lupines are nutrition-wise very valuable; they are rich in all essential amino acids and tons of other good things. Moreover, they are an agriculturally important alternative to soy beans: they can be cultivated in areas soy beans do not grow; so far, their agricultural production reains more environmentally favourable than soy beans. Wild lupin beans are toxic to humans. In traditional cuisines, they ae prepared in a laborious way to get rid of the toxins, and …

Bitter and sweet – my favourite way of eating sweet potato fries – a quick recipe

With sweet potato fries, it is usually love on the first bite. Preparing them is a bit of an art though. Don’t get me wrong, in fact, it is pretty simple, you just cook or bake the potatoes for a short time, fry them in oil, and put some chillie powder above them. However, every now and then, you will encounter some restaurant or food vendor who figured the ultimate trick how to prepare sweet potato fries. The result is just genuine, heavenly sticks! Although your home-made version is pretty awesome, those are by some dimensions better than yours – a galactic phenomenon. At least this was my thought when I tried the Sweet Potato French Fries from a vendor in the spectacular ‘Arminushalle‘ in Berlin Moabit (always worth a visit!! – see pic). My ambition is sparked – at some point I will figure out their recipe (eventhough the chef who sold me the fries said I should just enjoy – not all secrets are ment to be known). What I liked about their fries …