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.

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.

… schmeckt mit einem feinen frischen obstsalat oder zu einem guten kaffee,
als frühstück oder dessert …

ofen auf 180°c vorheizen.
350 g marzipan (min. 50% mandeln),
zeste einer halben orange und
einige tropfen orangenblütenwasser
in küchenmaschine langsam mit blatt schlagen.

6 bio eier, eines nach dem anderen, zufügen
und 5 minuten schlagen,
dann den besen verwenden und 10 minuten bei hoher geschwindigkeit schlagen, damit die masse sehr schaumig wird, wie ein sabayon …

währendessen 150g mehl und
½ tl backpulver mischen
und 100g butter schmelzen.

1el der masse hinzufügen,
dann mehl einsieben und auch butter unterheben.
in gebutterte formen einfüllen und 30 min. backen.
in den formen etwas abkühlen lassen und komplett abgekühlt in folie geben und dem pan di spagna mindestens 1-2 tage zeit geben,
um seinen guten mandelgeschmack zu entwickeln … geduld!

Tags: pan di spagna, reafood, recipe.

it is only these days that we can find and savour their lovely nutty taste … delicious
beech sprouts burst out of the forest ground …

raw their taste is not especially nice, but to add taste, you just have to roast them in a little oil and add a little good salt … and then they make a great accessory for fresh cheese salads … or with roasted bread in a herb soup …

but my current favourite is this … spread it on wild plant and bacon polenta …
how to …
finely dice a small onion or shallot and a glove of garlic,
slightly fry them in some vegetable oil, add polenta (60g per person) and slightly roast it,
then add vegetable broth and cream bit by bit stirring constantly with reduced heat.
later add finely diced tomatoes, pepper, cayenne pepper and chili
and just prior to serving some butter and wirld plant pesto …

in a seperate pan roast some finely cut bacon, add beech sprouts, a tiny bit of brown sugar and season with pepper and salt. spread onto polenta just prior to serving …
and enjoy …

Tags: beech sprouts, edible wild plants, polenta, reafood, recipe, wildpflanzen.

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.

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.

rice pudding with caramelised apricots

slowly cook risotto rice in milk
in the end add opened vanilla pod, cinnamon, lemon zest, brown sugar and a pinch of salt

in a separate pan melt some butter and sugar,
add pieces of fresh apricots

serve with rice pudding …
and enjoy

Tags: baby food, recipe, rice.

all‘ onda … flüssig wie eine welle
für 6 personen als vorspeise

fond von erbsenschoten
1 el olivenöl
1 zwiebel, klein gewürfelt
250 g risottoreis
etwas weisswein
45 g butter
80 g ger. parmesan
salz
pfeffer
frühlingszwiebel fein gehackt
junge erbsen, schoten mit wasser aufgekocht
rosenblätter
fond erhitzen.
in topf mit schwerem boden olivenöl erhitzen.
zwiebel andünsten.
reis zufügen und rühren, bis er vom öl überzogen ist.
mit weisswein ablöschen.
hitze verstärken.
und unter rühren immer wieder mit wenig fond aufgiessen,
bis der reis cremig und weich wird, etwa 16 min.
am ende frühlingszwiebel weiss und erbsen beigeben, 2 min. weiterrühren.
mit butter und parmesan und ein wenig fond unter kräftigen rühren mischen. frühlingszwiebelgrün und rosenblätter einstreuen.

Tags: reafood, recipe, rice, risotto.