All posts filed under: Lunch

Grandma’s Classics: Spätzle

27. December 2024
by troutandhawk
Leave a comment
Dinner / Lunch

Spätzle (man rechnet 100-125g Mehl pro Person) 400g Mehl2 EL Grieß 4 Eier1/2 Teelöffel Salzca. 1/4l Wasser 2-3l Salzwasser2 EL Butter2 EL Semmelbrösel Mehl, Grieß, Salz und Wasser zu einem glatten, weichen Teig verrühren und abschlagen bis der Teig Blasen wirft. Danach zugedeckt 20-30 Minuten quellen lassen. Den Teig in 3-4 Portionen mit dem nassen Spätzlehobel ins kochende Salzwasser hobeln oder vom Spätzlebrett schaben. Die Spätzle jeweils 1 mal aufkochen lassen, mit dem Schaumlöffel herausnehmen […]

celery root gratin

8. December 2024
by troutandhawk
Leave a comment
Lunch

Back from a long walk through the Saxonian Switzerland a hearty and simple meal like baked celery root with olive oil and parmesan hits the right spot. celery root gratin(yields 4) 2 celeriacs200g parmesan, gratedolive oilsea salt and freshly grated black pepper Preheat oven to 200°C. Clean celeriacs, peel, halve and cut in fine slices Spread olive oil onto an oven-safe dish, start layering the celery slices in a fish-scale pattern.On each layer sprinkle olive […]

grilled tomatoes with chili, garlic and ginger

11. July 2024
by troutandhawk
Leave a comment
Dinner / Lunch

(an Ottolenghi inspired recipe) A quick and simple summer dish I often prepare for lunch as soon as the tomato season starts. Its deep and rich flavour comes from the olive oil which has been slowly sizzling together with chili, garlic, ginger and cilantro stems adopting their fragrance. This a technique Ottolenghi often uses. grilled tomatoes with chili, garlic and ginger(serves 2) 3 tablespoons olive oil1 mild red chili, sliced4 garlic cloves, thinly sliced1 piece […]

Quiche mit Räucherlachs

27. November 2023
by troutandhawk
Leave a comment
Cakes + Cookies / Lunch

Meine Gäste lieben sie als herzhafte Variante bei Einladungen zu Kaffee und Kuchen. Für den Teig:300g Weizenmehl80ml Wasser100g Butter1 TL Salz Für den Belag:2 EL Butter600g Lauch (in Ringe geschnitten)300g saure Sahne2 EL Speisestärke4 EierSalz und Pfeffer1 Bund Dill, gehackt400g Räucherlachs Zuerst verarbeitet man die Teigzutaten zu einem elastischen Teig. Dann wird der Teig ausgerollt und auf eine runde Backform gelegt, den Rand zieht man an den Seiten hoch. Der Lauch wird in der Butter […]

frittata of mung beans, spinach and coriander

28. January 2020
by troutandhawk
Leave a comment
Lunch / Snacks

frittata of mung beans, spinach and coriander 1 cup green mung beans, soaked over night1 tablespoon lemon juice2 tablespoons plain yoghurt1/4 teaspoon baking soda2 tablespoons coriander, chopped2 cups spinach, chopped1 teaspoon sattvic spice mix (recipe below)1/2 teaspoon salt Ghee or coconut oil and 1/2 teaspoon mustard seeds for frying. Drain and rinse the mung beans. Using a high-speed blender pulse to purée the beans, lemon juice and yoghurt. Transfer the mung bean mixture to a […]

massaged kale avocado salad

27. October 2018
by troutandhawk
Leave a comment
Lunch / Salads

 1 bunch of kale (tear away the pieces from the stem) 1 avocado 1 lemon salt, pepper and a dash of tamari Rinse and prepare kale into bite sized pieces. Put into a large bowl. Add all the remaining ingredients. Massage into kale until the leaves are soft. My recipe differs slightly from Jill Daltons, but you might watch her video for the perfect “how to”.

raw baby spinach soup

7. October 2018
by troutandhawk
Leave a comment
Lunch / Soups

raw baby spinach soup (recipe inspired by Anthony William) 1 generous handful baby spinach 1 orange, peeled 2 tomatoes 1/2 avocado chili salt and freshly ground black pepper For more spiciness add a clove of garlic, chili, cilantro or basil. First blend the orange with the tomatoes, then add the remaining ingredients and blend until smooth. Enjoy cold or lukewarm. Top with sprouts, herbs or roasted seeds.

delicious mess of tomatoes, peaches and goat cheese

8. August 2018
by troutandhawk
Leave a comment
Lunch / Salads

delicious mess of tomatoes, peaches and goat cheese tomatoes and peaches in equal amounts, quartered or chopped 1/2 onion, white or red, finely sliced fresh goat cheese basil leaves balsamic vinegar native olive oil a spoonful of honey salt and freshly ground pepper In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese. Mix gently before serving. Top with basil […]

mung dhal

19. July 2018
by troutandhawk
comments 2
Dinner / Lunch

Whenever I prepare this mung dhal the  smell of sizzling spices teleports me to Hassan’s kitchen  in Madame Mallory and the smell of curry.  It’s irresistible. mung dhal (basic recipe) 200g mung dhal double the volume of water 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon rock salt 1 tablespoon ghee 2 teaspoons cumin powder 1 teaspoon Chinese Five Spice powder (cinnamon, clove, star anise, Sichuan peppercorn, fennel seeds) Soak the mung beans during the night or for […]

Salsa California

6. July 2018
by troutandhawk
Leave a comment
Lunch / Salads

Definitely THE sauce of this summer!!   Salsa California 1/2 onion a piece of chili pepper, seeds removed  half a bunch of fresh cilantro leaves 1 teaspoon fresh lemon juice or white wine vinegar 1 teaspoon salt 6 ripe tomatoes Blend for a few seconds. Do not over mix, leave chunky. I love it with pasta, grilled fish, salad, vegetables (green beans, asparagus!)  or on grilled ciabatta. Spin-off: Take the Salsa California ingredients, add half a cucumber and […]