Voilà une très bonne entrée et facile à préparer. 200gr de ahi (tuna), 1 avocado, 1 tomate, 3 limes, 1 petit piment, oignons nouveaux, coriandre, sel poivre et huile d’olive. Couper le ahi en dé et le faire mariner env. 30min dans le jus de…
Wir haben soviele Feigen im Garten, dass ich ein süsssaures Chutney damit hergestellt habe. Zwetschgen und Ginger waren auch vorhanden, somit versuchte ich das berühmte Chutney von Armin aus dem Baseltor in Solothurn “nachzubauen”. Bin zufrieden mit dem Resultat. Eignet sich gut zu Currys und…
now i can buy japanese pumpkin called “Hokkaido” im bio shop or market. for z’vieri, i made pumpkin + raisin muffin. (but it looks like not so muffin…) cooked pumpkin japanese style -かぼちゃの焚いたん- pumpkin, sugar, dashi, soya sauce and mirin. cooked until pumpikn soft.…
spinach gomaae -ほうれんそうのごま和え- spinach, soya souce, sesami, sesami paste, sugar and dashi (japanese fish soup) typical japanese side dish (called Okazu). it was popular menu among canadian when i was working in vancouver.
The menu tonight was a tomato soup homemade gnocchi alla burro e salvia and baked ricotta. The gnocchi turned out very nice but unfortunately we dropped 1/3 of them (together with a bowl of water…)
With the pulpo we served poor man potatoes (cooked with pepers and bay leaves) and aubergine caviar.
Pulpo alla Locatelli was on the menu yesterday. Very simple and incredibly nice. Heat some olive-oil add 3 whole garlic cloves, a handful of flat leaf parsley and the pulpo. Let it simmer on very low heat for a good hour – et voila. Tender…
My ginger and lime scampi are a classic with us by now. Chop lots of garlic, put oil, salt, chili flakes or fresh chili and grated ginger in the frying pan. Sprinkle your scampi with fine cane sugar. Pour contents of pan sizzling hot over…
For primi fire made these lovely strozza preti with a sauce of carcofi and porcini. Strozzapreti by the way means “priest strangler” the story goes that once a priest died because he ate to many to quickly.
With all the leftovers from yesterdays grill evening we had plenty of material to recycle. Boiled with bay-leaves, celeriac, fennel, white wine and pepper corns they made a fantastic broth. On their last evening in sardinia fire and marianne made a delicious fish soup for…
