Recipes
Rhenish Sauerbraten is marinated for three days in red wine, vinegar, root vegetables and spices. The beef is then braised slowly and served with a balanced sauce made with Printen gingerbread and raisins.
Kisir is a Turkish bulgur salad with tomato paste, paprika paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
At home, a Döner plate succeeds with well seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic yoghurt sauce. So it becomes aromatic instead of dry.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it the typical finish.
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.
Menemen is a Turkish pan dish made of tomatoes, green peppers and eggs. The eggs are only gently set so that the pan remains juicy and fits perfectly with fresh bread.
Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Satay with peanut sauce consists of marinated chicken skewers, which are grilled or fried in the pan. A creamy sauce of peanuts, coconut milk, curry and lime is added.
Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, makrut lime leaves, peanut note and meat or tofu. It is served more concentrated than many other curries.
Pad Kra Pao is a fast Thai food with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basilica. Classically, rice and a fried egg fit.
Massaman Curry is a mild-spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is tasted longer than many other curries.
Green Thai Curry combines green curry paste, coconut milk, chicken or tofu, vegetables, coffee lime leaves and Thai basil. The curry paste is first roasted in coconut fat.
Kiev chop consists of chicken breast, which is filled with cold herb butter, breaded and fried golden brown. Short cooling helps to keep the butter cooking inside.
Soljanka is a strong, sour soup with broth, meat or sausage, cucumbers, tomato paste, onions, olives, lemon and savoury. The acidity makes it fresh instead of heavy.
Pirogs are stuffed dough bags or small yeast dough pieces that are baked or fried. This version gets a hearty potato mushroom filling with onions and dill.
Shchi is a Russian cabbage soup with white cabbage or sauerkraut, potatoes, carrots, onions, broth, bay leaf and dill. It tastes particularly round with simmering and some rest time.
Olivier Salat is a Russian classic of potatoes, carrots, eggs, peas, cucumbers, meat sausage or chicken and mayonnaise. Everything is finely diced and served chilled.
Beef Stroganoff consists of briefly fried beef strips in a creamy sauce with onions, mushrooms, broth, mustard and sour cream. The meat only comes back to the sauce at the end.
Pelmeni are small filled dough bags with juicy minced meat filling. They are cooked in salt water or broth and served with butter, savoury, pepper and dill.
Borschtsch is a strong red beet soup with cabbage, potatoes, root vegetables, broth and dill. A small dash of vinegar or lemon juice keeps colour and taste fresh.
Sundubu Jjigae is a spicy-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pig, seafood or mushrooms give extra depth.
Samgyeopsal is Korean grill with pork belly, lettuce leaves, garlic, chilli, ssamjang and sesame oil salt dip. Eat in small wraps directly from the table.