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/