rea food

if you are lucky to get fresh and lovely trouts from a trusted source,
and if you’re not afraid of raw fish, try this …

trout marinated à la liane

prepare marinade from … a little salt, sugar, ground pepper and coriander seeds,
dill, lemon …

keep fillets loaded down for 1-2 days in the fridge …

then cut fine slices …

and serve them with a honey-mustard-dill sauce …
mustard, honey, canola oil, salt and finely cut dill

and bread

Tags: forelle, recipe, trout.

sometimes i am not a vegetarian … so i eat a little meat … and same my crowd, they are vegetarians but sometimes crave for salami … so i call them “salami vegetarians” and that is perfectly fine …

but also a strictly speaking vegetarian person will be happy to bbq with me … corn on the cob, herb and tomato filled mushrooms, eggplant and courgette slices with origan and sea salt, sweet potato, small parcels of spinach, chick peas and halloumi with oriental spice, f and … various salads and sauces and … as i said … only sometimes

steak …

or trout fillets …
with honey.mustard.dill sauce or lemon.sour cream to go along …

or red.hot.chili.jelly …

or …
… anise-basil.cashew.pesto
… tomato.cinnamon.jam
… aioli.sour cream
… sesame.chili.sauce
… creamy.paenang.curry
… hoisin.peanut. sauce

need recipes or try … let me know …

Tags: am grill, barbecue, bbq, dips, saucen.

my morel sauce is a bit fusion, but it seems everybody loves it …

i use dried morels, because i almost gave up on finding fresh ones anywhere in salzburg - and moreover they even have an even stronger taste.
after soaking them in a little lukewarm water i cut them into tiny bits. further i finely dice some shallot and fry them in a little oil until transparent. i add finely diced bacon, a twig of thyme

and after some time the morels and a bit later the soaking water and cream … then reduce it

in the end i stir in white miso and season to taste …
and spread it over asparagus and potatoes …

Tags: morchel, morel, reafood, recipe.

my easy recipe for spinach dumplings …

blanch spinach (600g) in boiling water, squeeze it out and cut finely

finely dice one big onion and one clove of garlic
roast in olive oil with a little bit of brown sugar,
add nutmeg, pepper, cayenne pepper and salt

add spinach and
ricotta (250g), grated parmesan (100g) and blend with coarse flour until
you have a nice texture to form small dumplings

cook them in boiling water until done

melt butter in a pan until golden brown, add some chopped wild garlic
and turn over the dumplings.

serve with fresh wild herbs and grated parmesan

Tags: austrian, bärlauch, dumplings, ramson, spinach, spinat, spinatknödel, vegetarian, wild garlic.

now revealing my current favourite pasta sauce …

mix dark olives with olive oil
tuna and some anchovies
season to taste with sea salt, brown sugar, cayenne pepper and black pepper.

mix your preferred al dente cooked pasta with olive tapenade, a slice of butter,
finely sliced tomato pieces, some chopped freh basil, lemon zest and
ground pecorino cheese …

serve and enjoy!

Tags: pasta, recipe, tapenade.

forget that tacky fondue pot …
it is way more cool without all that equipment, which just limits free space in your kitchen and house …

just wrap a wooden box of nicely ripened mont d’or cheese into some foil and heat in the oven until well soft and dissolved.
in the meantime prepare baguette slices, pear slices or whatever you choose to drop into that soft cheese.
nice are also baked potato quarters with olive oil and rosemary, which can be done in the oven at the same time.
or you can also add some grappa-soaked raisins directly to the box of cheese …

enjoy …

Tags: cheese, easy, easy-recipe, fondue, mont d'or.

liked that cake … recently … it is such a healthy combination and delicious at once …

50g breadcrumbs
100g almounds, freshly ground
1 tsp. of baking powder
200g icing sugar
4 eggs
20 cl olive oil
orange and lemon zest (untreated)
whisp eggs and olive oil until fluffy
add sugar … little by little
and the other ingredients
fill into greased cake pan
and bake at 180°c for approx. 40 minutes

syrup
75g icing sugar
drained juice of 1 orange and ½ a lemon
heat until sugar has dissolved
add some cointreau
and spread over ready to eat cake

serve slightly warm with citrus fruit salad and vanilla whipped cream

Tags: cake, orange, reafood.

there is food, or better tastes, you will never forget … or better say, if some food evokes this taste memory, you’ld be SOO happy.
when i was a pre-school child, my family would have spent holidays in mallorca … and apart from the pine-tree in summersun scent and the sea, the huge amounts of water melon … i just remembered this food. or to put it right, i rediscovered it in mexico, when i was eating tamales, which reminded me of the taste.

so now somehow some leftover green-cabbage, spring onions and a can of tuna just inspired me to try to aquire that taste.
that is an example of how limitations force you to be creative, but more about that later …

i finely diced spring onions and fried them in a little oil
with just a dash of brown sugar,
later i added some tomato puree,
grated some carrots and finely cut green cabbage, added and roast them too,
let cool down a bit and add canned tuna, smoked paprika spice, dried chili flakes or cayenne pepper, white pepper and sea salt to taste.

for the dough
put 12,5 grams of dry yeast into 450 grams of flour, add 250 ml lukewarm
and cover with some flour, leave for 20 minutes covered with a kitchen cloth
melt 50 grams of butter
and add to dough as well as 2 eggs and a pinch of salt, knead and again leave covered.

roll out, cut circles and wrap the filling into it.
bake at 170°c in the oven until golden brown.

enjoy … hot right out of the oven …
or also as a nice picnic food …

Tags: childhood-memory, empanadilla, kids-love-that, reafood, recipe, spanish.

if you don’t have an icemaker or paco jet at hand …
this is a simple minute-made recipe for a delicous and light summer dessert
…
just half freeze rasberries, add powder sugar and some vanilla to taste and
go through with a blender
enjoy immediately …

Tags: easy-recipe, reafood, recipe, seasonal, sweet.

lovely … now the fresh corn is available …

finely dice one medium size white onion
cut 3 corn from its cob
fry onion in a little peanut oil and add one spoon of brown sugar
add corn and roast for a short time until corn turns to deep yellow
add cream, some chicken broth or water and let cook until soft
add chili, white pepper and sea salt for taste
strain
serve with steamed chicken pieces or spring onions or both
enjoy …

a simple yet rich soup … also children love it …

Tags: corn, reafood, recipe, seasonal, soup.