Eingelegt in Apfelessig, zusammen mit Honig und etwas Zucker, verfeinert mit einer Zimtstange, Kuemmel, Malabarpfeffer und anderem..
Pickled in apple cider vinegar, honey and some sugar,
together with cinnamon, cumin, Malabar pepper and other ingredients...
Diese Beilage macht süchtig! ... This side-dish is addictive! ...
Beef brisket and pulled pork is just what Brussels needed; a Texas BBQ place where no vegetarian
would set foot in, where you can enjoy meat with that unique smoky taste along
with a homemade barbecue sauce and enjoy along with a cold lager.
Soup. Soup can be quite a boring dish, but when prepared well and
with the right spices it can be a unique experience. Especially Asian soups
with lots of spices and interesting ingredients are something that many people,
me included, are crazy about.
When we arrived in front of Nonbe Daigaku on a rainy Saturday evening (Hello Brussels!), I was a bit hesitant whether this was really the place that looked so nice on the pictures I had previously seen. There was a big phone number made from red tape, glued to the window, a not too inviting entrance door and a quite worn-down facade.
Natural wine -
what is that? Normally, this means that the wine is produced without any
chemical additives, like sulphites. As soon as even a small quantity of these
is added (at bottling for example) one speaks of organic wines and not natural
anymore. But lines are blurred here and there is no strict regulation, which is
why one natural can differ to some extent from another one.
Brunch time!!!!!!!!!
I am always a bit scared to go
back to restaurants twice. It happened too many time already that when coming
back the food wasn’t as good, because the cook had a bad day, or the service
wasn’t as nice as the first time I went, or the restaurant has decided to
change its interior entirely, sometimes to a worse in my opinion. It’s some
kind of non-fulfillment of expectations anxiety. But on the other hand, like
this I can be really certain to recommend a restaurant: when it was great many
times.
Maastricht. A small, enchanting city in the
South of the Netherlands that immediately catches you with its charm. It’s the birthplace of the European Union and reachable from Brussels by train in less than two
hours. On weekends you even get a 50% discount on train tickets. While it’s
quite evident where to walk around, because the city is quite small, I want to
give you a few tips where to eat and where to linger for a cup of coffee.
It is slightly embarrassing if I’m very honest. I moved to New York exactly four years ago, I came back 3 and a half years ago. That’s 365 days times four. That’s…ehm…1460 days.
Zubereitet in 5 Minuten und fertig gebacken in 25. Das perfekte Schnell-Rezept, wenn's mal schnell gehen muss. Der perfekte Notfall Plan!
A recipe that's prepared in 5 minutes and baked in 25. The perfect quickie, if you're in the unexpected and desperate need of a dessert.
Ein simples Gericht für warme Sommernächte.
A simple, light dish for warm summer nights.
Frühkartoffeln mit Räucherlachs in Joghurtsauce
Zutaten für 2 Personen:
600g Frühkartoffeln, in Salzwasser gekocht bis sie weich sind
150g Räucherlachs
150g Naturjoghurt
3EL Mayonnaise
2 Frühlingszwiebeln, feingehackt
4EL frischen, grob gehackten Dill
1/2 TL frisches Maldon Sea Salt, oder andere Meersalzflocken
1/2 TL frisch gemahlenen Pfeffer
1/2 Zitrone, in Scheiben geschnitten
Zubereitung:
1. Joghurt, Mayonnaise, Frühlingszwiebeln, Dill, Salz und Pfeffer vermischen. Räucherlachs auf zwei Teller aufteilen. Warme Kartoffeln ebenfalls auf den Teller geben, Joghurtsauce darübergeben, Zitronensaft über den Lachs träufeln und servieren.
______________________________________________________________________________
New Potatoes with Smoked Salmon and Joghurtsauce
Ingredients for 2 persons:
600g new potatoes, cooked in salted water until soft
150g smoked salmon
150g natural yoghurt
3tbsp mayonnaise
2 scallions, finely chopped
4tbsp fresh, roughly chopped dill
1/2 tsp fresh Maldon sea salt, or other coarse sea salt
1/2 tsp freshly ground pepper
1/2 fresh lemon, cut in slices
Zubereitung:
1. Mix yoghurt, mayonnaise, scallions, dill, salt, pepper. Divide smoked salmon on two plates. Place warm potatoes on the plate and add yoghurtsauce. Drizzle with lemon juice, serve immediately.
Manchmal muss es ausser Kartoffel- und Nudelsalat als Grillbeilage auch mal etwas Leichteres geben. Deshalb also heute dieses fruchtig-frische Rezept, welches auch farblich sehr ansprechend ist. Es ist schnell zubereitet und passt auch perfekt auf eine frische Scheibe Brot.
A fresh and fruity salad is what you sometimes crave most for, on hot and sunny days in summer. That's why I share my recipe for this easy and quick salad with you. It's also delicious on a piece of fresh bread.
‘La Buvette’ has been far up on my to-do list since I moved to
Brussels in November. The old butchery that was turned into a stylish
restaurant, serving beautifully looking dishes, seemed like a place that I
could like. It also reminded me of some places that I used to go to when I
lived in Paris. The chef Nicolas Scheidt from Alsace and co-chef Damien Brunet
from Bretagne, do a great job representing French inspired cuisine in Brussels.
Wo gehe ich essen? Was sind meine Lieblingsrestaurants? Bars? Cafes? Ihr seid in Barcelona, Stockholm, Paris, London, Bruessel, Warschau oder woanders und wisst nicht wo ihr essen gehen sollt?
Schaut euch alle Orte auf meinem Instagram Account an, die ihr nicht auf meinem Blog findet!!
Where do I eat? What are my favourite restaurants? Bars? Cafes? You're in Barcelona, Stockholm, Paris, London, Brussels, Warsaw or somewhere else and don't know where to go?
Check out all places on my Instagram account that you can't find here!!
Schaut euch alle Orte auf meinem Instagram Account an, die ihr nicht auf meinem Blog findet!!
Where do I eat? What are my favourite restaurants? Bars? Cafes? You're in Barcelona, Stockholm, Paris, London, Brussels, Warsaw or somewhere else and don't know where to go?
Check out all places on my Instagram account that you can't find here!!
Ich sehe was, was
ihr nicht seht und das ist grün. Avocado Pasta it is! Cremige Avocado-Cashew Creme mit frischen Tagliatelle.
Fancy pasta? Avocado as well? Well, try this recipe where both are combined into a perfectly creamy and delicious sauce.
Heute mal wieder ein leichtes Fruehstucksrezept: Feine Haferflocken mit selbstgemachter Kokosmilch (oh, ja!), Himbeeren, Rosenwasser und Honig oder Ahornsirup.
Today I got an easy and quick breakfast recipe for you. Porridge with selfmade coconut water, raspberries, rose water and honey or maple syrup.
New year, new spot. La Figoule, located
quite towards the end of Avenue Louise, not far from Bois de la Cambre, is a
new restaurant that popped up about four months ago.
40 years old. That’s quite something, isn’t
it?! To be precise, it’s the age of a lovely Portuguese restaurant in St
Gilles, Brussels, called Coimbra.
This post is certainly not for vegetarians. Or maybe it is, because if you see this delicious piece of steak it might make you want to eat meat again.
Deutsch
Ist es schon wieder soweit? Laut diverser Ratgeber und Kochbücher ist ab Anfang/Mitte April Beginn der Rhabarberzeit. Das lange grün-rote Gemüse (ja, es ist keine Frucht) darf ab jetzt wieder im Kompott landen, in Kuchen und wo ihr es sonst noch gerne hättet. Der Kuchen ist mit Dinkelmehl gebacken, also ein wenig gesünder, als wenn er aus Weizenmehl wäre.
English
It's that time of the year again - for Rhubarb! I've missed all those cakes and compotes already and am very happy to share this litte recipe with you today. Also, this cake is made from spelt flour, so a bit healthier than it would be if it was made from wheat flour.
Weil Kochen mit Freunden mehr Spass macht. Man kann sich die Arbeit teilen, alles geht schneller und es schmeckt auch direkt besser, wenn man sein Essen in der grossen Runde isst un teilt. Dazu ein oder zwei Glässchen Wein und dem Spass steht nichts mehr im Wege.
Because cooking with friends is more fun. You can share the work, it's faster and everything tastes better with good company. Add a glas of wine or two and the fun can begin.
I think whoever invented brunch is a genius. Mixing the best parts
of breakfast with the best features of lunch and combining them into one
delicious meal. Getting up late on a weekend (hangovered or not), putting on
some lazy clothes and starting into the day with: coffee. Oh yes, before I had
my coffee you shouldn’t try to start any kind of conversation with me. Not
because I’ll be mean (ok, maybe sometimes), but simply because I can’t stop thinking
about that perfect drink in my hands. After coffee I am in for everything and
anything. Pancakes with fried egg, maple syrup and bacon?! Oh, yes! Chicken
& sweet waffles and some more sweet maple syrup on top?! Now we’re talking!
Truffled eggs toast with runny egg, melted cheese and truffle oil?! Get into my
belly!
Hi, I'm Kaja, I'm German and I like bread. At least that's the cliché and I am definitely meeting it. Living a year in Paris didn't change this situation, it made it even worse. A dinner without a piece of baguette or nice piece of bread?! Impossible! Dipped in the remaining sauce of the main course (which is a do in some countries and a don´t in others, but if I like a dish I want to finish it to the bitter end!) or to accompany some cheese at the end of a meal, doesn't matter, it's an essential part.
Pastaaaaa that will make you happy!
Ofen gerösteter Knoblauch macht viele Gerichte zu etwas Besonderem, es verleiht diesen einzigartigen Geschmack, der unverwechselbar ist.
BEWARE! You´re about to enter a page that reveals a recipe to some very addictive cinnamon buns.
ACHTUNG! Ihr seid dabei zu einem Rezept zu gelangen, welches höchst abhängig macht.
I was a bit sceptic when I re-moved to Brussels. I lived here four years ago, for two months and to be honest, I wasn't a big fan. It was grey, rainy and not very exciting. To be fair, though, I wasn't in town for a single weekend, escaping to Berlin, Paris or Maastricht whenever I could.
This has now changed. I'm "stuck" here for a bit longer and I don't mind this at all. I have started looking for cafés, restaurants, bars and other nice places and I was quite surprised what Brussels has to offer.
Deutsch: Comfort food für die kalten Tage, oder, wenn es mal schnell gehen muss. Ob mit Freunden, oder alleine, dieses Gericht bereitet einem immer Freude!
English: Italian comfort food for the cold days. Doesn't matter if it's a dinner for one, or you're having friends over to cook for. This dish is quick, easy and always a pleasure!
- Scuza for the bad photo quality: my good camera isn't in Brussels with me!
