Wednesday, April 26, 2017

Meals on wheels: South Korea, Seoul

Brace yourself for an estimated two million posts on Korea, because Schlachtplatte went to South Korea and took, again, a rough estimate around 2000 photos... So it might take a while to go through all of them and write up everything, but with one foot almost still on the plane back home, here is at least a first glimps!

When in Korea, do as the Koreans I told myself and on my very first evening in Seoul, I stepped out of my hotel and picked almost the very first restaurant that crossed my path. Of course I ordered Bibimbap. I was suprised by all the condiments that came before the sizzling hot pot of Bibimbap even arrived, but as I would learn during my vacation, this is just the normal Korean way to eat! How lovely for a person that hates making decisions because you can taste so many different things!

Ordering is simple, there are plastic versions of the food you can order or photos at most restaurants. When the waitress asked if my Bibimbap should be "little spicy" and I said "very little spicy", I'm not sure if we understood each other. I suppose she thought the Bibimbap she brought out was mild whereas to me, it was really on the spicy side! But still very very delicious!


Right next to my hotel was a place where you could buy Mandu, which is like the Korean version of Jiaozi. I didn't get a chance to order some from that place, but it sure looked mighty cool with all the steam coming out of the little wooden baskets.



copyright of all photos j.

Tuesday, March 7, 2017

Hokaido Lasagna

Friends don't let friends study hungryly! At least not when you're my friend! So two weeks ago, I made this Hokaido Lasagna for a friend who is crazy enough to take one of the most challenging exam there is.
This lasagne is a quick lasagne, aka one with ricotta instead of béchamel sauce. It gets its bang from both a lot of garlic and rosemary, an herb highly underestimated but working extremely well together with pumpkin.

Hokaido lasagna
(four servings)

1 Hokaido pumpkin (ca. 800 grams)
500 gr canned tomatoes
2-4 garlic cloves
6 branches of rosemary
lasagna sheets
500 gr of ricotta
200 ml of milk
some grated parmesan cheese
salt
pepper
 
Cut the pumpkin in half, take out all the seeds, then cut the entire pumkin into little cubes (about 1 X 1 cm). Add some oil to a pan and fry the pumkin until lightly brown, then add the garlic (with the help of a garlic press), 3 branches of rosemary finely chopped, some salt, pepper and the tomatoes. Let simmer for about 5 minutes. In the meantime, preheat the oven to 180° C. Mix the ricotta and the milk, add salt and pepper. Then, it's all about the layers.
Use a regular lasagna pan and start with the pumpkin-tomato sauce, then add the lasagna sheets, followed by a smear of the ricotta mix, followed by pumpkin-tomato sauce and repeat until you almost reach the top of the pan (leave about an inch, as the lasagne might rise in the oven). Your last layer should be ricotta, on which you sprinkle as much grated parmesan as you wish (like, a lot). Then if you want to be all fanzy-schmanzy, add three branches of rosemary for aesthetic value. Bake for 30 minutes, then turn up the heat to 200°C and bake for another 10-15 minutes to almost grill the cheese on top.
 
Time to enjoy!
 




























copyright of all photos j.

Tuesday, January 17, 2017

Demo in Berlin 21 January 2017

Dear reader in and around Berlin,
join many likeminded people this Saturday and demonstrate for small scale farmers all over the world, fair production and fair prices! The demo starts at 12 at Potsdamer Platz. More info (in German) at www.wir-haben-es-satt.de/


 copyright of graphic: www.wir-haben-es-satt.de/

Sunday, December 25, 2016

Christmas dinner

Merry Christmas to everyone! I was responsible for the Christmas eve menue this year and here is what we had:

Mache salad with foie gras, quince gelée and salted hazelnuts




Steamed wolffish with browned butter, pumpkin and sweet potato gratin, quince purée and salted hazelnuts



Homemade chocolat pudding with a praliné bottom, caramel and salted hazelnuts














































Recipes on demand!

copyright of all photos j.

Tuesday, December 13, 2016

It's that time of the year again...

It's that time of the year again. Those lovely cold december days when you will find millions of photos taken of food in some Eastern European market hall on this blog!























This year, Riga was the destination. Tallinn and especially the food there swept me away a couple of years ago and now that I've been to Riga as well, I feel like I have this thing for the Baltics?!?








































Can you imagine the smell of all these fermeted goodies? It was like "give me a bucket of each, oh the heck, make that two buckets!"



Cukura dekori? Seriously? So even the language is cute? I think I'm moving to the Baltics!

























The central market consists of 4 or 5 huge former Zeppelin hangars and each has a different focus. The last one in the row is where the fish mongers are. And I don't know if it makes me a person with a vivid imagination or with bottomless bad taste, but when I saw these golden smoked fish, my first thought was "mm, wouldn't this make a lovely christmas tree decoration?" ...






















What you might think of as undefined red junk actually is red caviar! It's like: "I'll have all of it pretty please! Do you ship to Berlin?"






















Now, small eel might be the schlachtplatte of my fish... Known for eating almost everything, I must say that small eel is not really my thing (but then how would I know? I don't recall ever eating it).



After several hours (well, maybe it was also an entire morning...), I was finally able to part from the central market and explored the rest of Riga. So of course here is the mandatory cute-old-house-with-lovely-christmas-tree-photo!




The art nouveau architecture is marvelous and gives you an idea of the wealth of this city at the turn of the century (the last centuries...).  I feel like this face pretty much sums up how I feel about 2016...


Can I have that window pretty please? 

Oh look it's my migraine face!

 How about that window? Pretty please?





















But Riga does not only offer Art nouveau architecture but also nordic wooden houses and sometimes, the two styles are only one street away. 


Some more food pictures just because I can!  And since this post would not be complete without my verdict on the nutcracker performance that was the actual reason for this trip here we go: stage setting: marvelous, because it was locally inspired (art nouveau!), the performance though: meh ... I've seen way better performances already (Budapest! Prague!) but also worse performances (Tallinn!)
So I might not go to the Ballett next time I go to Riga, but I will definitely go to Riga again. Acutally thinking about another weekend in the summer, when one can also enjoy the Baltic sea! Then I will definitely also go to Valtera Restorans for dinner again. The pike perch with quince mousse and browned butter I had there was so good, I have been googling quince mousse recipes ever since my return to Berlin!
And one last thing, in case you are not yet fully convinced to travel to Riga: the bread! The dark rye bread! With so much caraway you think they lost their mind until you taste it and think, my gawd, how can I ever eat bread without caraway ever again?!?



























copyright of all photos j.