Peppers
Peppers, particularly red and yellow ones, appear quite a lot in my recipes. I like processing them in multiple different manners - be it just chopped into a sauce, blended to purée or caramelised in the oven...
Black Rice-Filled Mini Squid
On our recent trip to Izu we stopped off at the historic hot spring resort Shuzenji. In a shop we stumbled over a special variety of rice with a very dark brownish colour... [more]
Butter & Soy Yakisoba
While Simon is currently travelling in Germany, I’ve been dining out with fiends quite a lot... So for this week’s blog I’ve been digging in my repertoire of so far unposted recipes... [more]
Hijiki Seaweed Salad with Sesame Dressing
By now my Japanese skills are about good enough to more or less get me through every day life without major accidents... [more]
Marinated Chicken Sauté
Although this country offers enormous cities and impressive mountains, everything food-related just seems to come in significantly smaller size here than back in Europe... [more]
Scallops on Puréed Red and Yellow Peppers
I first prepared a red peppers purée some years ago and have often used it since. Today I tried out a slightly different variation, experimenting with different flavours...[more]
Chicken Breast Filets with Spicy Red Peppers
I have recently developed a new enthusiasm for chicken breast. When I recently tried out a specialty butcher I had to admit that the difference to supermarket quality is HUGE... [more]
Extended Sauce Bolognese
After all the heavy feasting over Christmas and New Year Simon and I were really longing for just a very simple meal. Some quick pasta with sauce bolognese would do... [more]
Stuffed Pimientos del Piquillo with Saffron Sauce
Only few weeks to go until we leave for Japan, so I combed through all the things I need to use up. I found a glass of pimientos del piquillo, a specialty from Spain... [more]
Sesame-Chicken Mini-Skewers
Before frying the chicken bits for these cute little mini-chicken skewers I marinated them in soy sauce, dark and tasty sesame oil, honey and quite a lot of ginger and sesame seeds...[more]
Purée of Red (or Yellow) Peppers
This is not exactly a general kitchen "basic", but it will appear in a variety of my recipes. I often use it as a garnish for starters as it is both tasty and decorative... [more]