Cumin-chile lamb skewers with lemon yoghurt

img_6481

 

 

 

 

 

 

 

 

We ate those gorgeous spiced lamb skewers since they were on the cover of Bon Appétit’s Grilling Issue basically all through summer and haven’t stopped since. Why not, caraway & cumin are as much winter players as summer spices and their warm tones are welcome in cooler weather, just as heat & floral notes are provided by Sichuan, Aleppo and black pepper. Most importantly if you have two hurricanes, ahem babies, playing havoc with longwinded supper plans: they are super easy to prepare and quick to make (if you have your butcher debone and cut the lamb shoulder, of course, which you definitely should) and reward you with an explosion of flavour that revives the taste buds after a long, long day. Continue reading

chickpea salad with cucumber, tomatoes & peppers

IMG_5712

 

 

 

 

 

 

 

 

This is my go-to-salad for a barbecue. It is rather quick to make (once chickpeas are cooked or substituted by tinned) and its bold, punchy flavours pair extremely well with anything grilled or charred: robust skirt steak and herb-marinated lamb, flash-griddled squid (1), red mullet or snapper (2) or as my husband would hasten to point out: sausages & ribs. The chickpeas provide substance as well as a nice bite and take it far away from limp and watery while cucumbers, peppers, tomatoes add crispness and crunch all the way. Seasoned with a little dose of spice and woodsy-ness (3) from wonderful Piment d’espelette, a dash of cumin, parsley and a final flourish of mint and lemon to deliver another boost of freshness. In short, it is the opposite of boring. Continue reading

Charred spring onions with romesco sauce

IMG_5573

 

 

 

 

 

 

 

You might have gathered my recent adoration for Spanish food and its regional cuisines. I never really had caught the bug and was hardly interested in the regional cuisines except for this gorgeous preparation for Swiss chard and tapas, of course. Then… I went to Spain a few weeks ago, had an epiphany, surrendered & repented my former erroneous ways and stuffed my suitcase full of glorious things from the market including a huge bag of Marcona almonds.

One of the dishes I ate was a simple but really flavourful starter (it’s all about the ingredients, I tell you): grilled asparagus drizzled with this aromatic, tangy & smoky romesco sauce which I immediately swore to recreate when back at home with anything from the barbecue. Thankfully the weather is in on the plan and provides us with a few days of near-summer experience and I am throwing everything I get my hands onto the fire. Sigh. Continue reading

Bourbon-marinated pork filet & creamy polenta

IMG_4393

 

 

 

 

 

 

Well, it was getting darker and we were hungry, we’ll have it again this weekend, so photo update might be rather sooner than later (unless plans or the weather changes). Recipes in German at the end / Deutsche Rezepte am Ende

Altweibersommer (Old women’s summer) is what Germans call Indian Summer: spiders casting long strings to anchor their cobwebs which are wafting through the mellow & clear air reminding people of long grey hair of elder women. Currently, we are experiencing glorious summery autumn days with sunshine galore, silky warm air and blue skies. The leaves on the trees are slowly turning yellow, orange and red but it is warm enough to even have (an early) supper outside – fire up the grill! Continue reading