Came back from a getaway weekend to Germany with a packet of ready-made spätzle, so I came up with this quick recipe that can feed a crowd. The creamy cheesy sauce brings the flavours together and adds some saltiness to the dish.
Spätzle
or the cheesy stories of my life à la carte
A little 'revelation' of this summer. Great for the hot days. With some extra effort, peaches could be grilled too. The twist lies in the addition of orange zest into the vinaigrette, which makes all the difference.
You'll need:
1. To make the vinaigrette, mix olive oil, balsamic vinegar, mustard and the orange zest. Leave aside for a while, if possible.
2. Assemble the rest of the ingredients together, pour the vinaigrette, et voila!
Buon appetito!
Continuing my Asian adventure with a kimchi pancake. Kimchi is Korean fermented spicy cabbage, which is a real staple of Korean cuisine. It can be used as a side dish of its own or be added to a variety of dishes like this one. When added to pancake batter, it gives it not only the flavour, but also it makes it beautifully orange. While ready-made kimchi is more and more readily available in Europe, it is actually much nicer and cheaper if done by yourself (it takes a few days but it is worth it). Kimchi is not only sour but also very spicy, yet the pancake batter works to cool it down. That's why it pairs well with the spiciness of shichimi hogarashi (Japanese 7 spice mix) and the sweetness of the brown sauce.
When the West met the East: this vegan recipe joins the crunchy beer onion rings with sticky hoisin udon, all accompanied by zucchni covered in shichimi togarashi (Japanese seven spice) and shimeji mushrooms. It is both sweet and spicy and a surprisingly great mix of intense flavours. And the leftover onion rings tasted great with wasabi mayo!
You'll need:
udon pasta
1/2 courgette
shimeji mushrooms
1 onion
Hoisin sauce
soy sauceginger
shichimi togarashisalt & pepper
flour
beer (I used Leffe blonde)
hot smoked paprka
garlic powder
sunflower oil
spring onion
Boules de Picolat or Catalan meatballs - despite their name, they are actually a dish tipical of the southern French region of Roussillon bordering with Spain. A mixture of beef and pork, tipically served with white beans in a spicy tomato sauce, but mine are served with chickpeas instead. I added also one more secret ingredient into the meatballs themselves to make them unlike any other Catalan meatballs ;)
Here I give you just a teaser, since I decided to save my meatball recipes for a special collection that I'm putting together.
*Pictures courtesy of KD.