Andreas is smart and funny (in that dry German way) and he completely geeks out on food, from preparing to consuming to talking about it. No wonder I have a foodie crush on him! We met at work, although Andreas is based in Stuttgart so I am not blessed daily with his tall beardy awesomeness. Prolly a good thing, because while we go together like mussels and chorizo, at the same time we would drive each other positively crazy.
I need to get better at this working-and-writing balance; it’s been nearly a month since my last post. Here’s another one of my weekday dinner cheats! Great for cooking for friends too, since it’s so easy and the meat is naturally flavourful. You can get this and a side dish on the table in under 30 minutes.
When I interviewed Carsten for the Man in the Kitchen series, he shared with me his Bavarian Burger recipe, which he guaranteed would be a mindblowing taste experience. Truth be told, I was highly sceptical. When Carsten uttered the words “Bavarian burgers”, my mind conjured up an image not far from the photo above. I like Weißwürste. I like Brezeln. I like sweet Bavarian… Read More
Finally, a German guy on the Man in the Kitchen series! I met Carsten at work in Stuttgart a few months ago and I recently discovered he’s been leading this double life: a systems engineering superhero by (week)day and rockstar chef by night (weekend?) kind of thing. Carsten even makes his own grills and smokers.
Seriously, what’s not to like from this classic British dessert? Butterscotchy crust. Thick salted caramel. Sweet, tangy bananas. Heaps of whipped cream. Grated chocolate on top, in the original recipe. Me, I like crunchy cacao nibs on top; it adds texture and flavour to the pie.
2016 was a personally challenging year: it tried to kill me (by way of a nicked artery during surgery), it broke my heart a few times (mostly the high-maintenance men in my life, the women are very chill), it took me so far out of my comfort zone that I wasn’t sure I’d find my way, it gave me odd coping mechanisms… Read More
Nothing beats fresh sardines off the grill during sardine season, simply seasoned with salt and pepper and a squeeze of lemon and drizzle of olive oil. Crunchy and charred outside, moist goodness inside, we’d simply top thick sliced Portuguese bread with the grilled sardines, and eat it with our hands, heads and all. We used to go to Foz do… Read More