A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
My blog entry on summery pasta dishes a few days ago has been leading me to dwell a bit more on pasta, and appropriate sauces.
After getting off to a very late start, summer has finally arrived in Berlin. The last few days here have been getting steadily hotter and the temperature is expected to peak this weekend at around 38°C.
Fans of fried or grilled halloumi may be interested in this.
One of the other dishes I decided to try making was a sort of pumpkin stew. A lot of Ethiopian dishes are Wats (meaning stews), where meat and/or vegetables are gently cooked on the stove top in liquid. The basic stew method seems to be the same as anywhere else in the world - heat the oil, add the seasoning, brown the meat, briefly saute the vegetables, add the liquid and leave to simmer.
One dish I always order in Ethiopian restaurants is Kitfo. It is usually described as being warmed, raw minced beef, although in practice I have always found it to be cooked through. The beef is marinated with a mix of spices and then warmed (or lightly cooked) in seasoned butter.
Having frequently sampled delicious Ethiopian food at a Stuttgart restaurant, I finally decided that I should try and make some myself.
For the non-British readers, The Guardian is a British broadsheet newspaper with a liberal lefty bias. As an added bonus for overseas readers like me, all their content is available free online.
After years of acting as unofficial resident cook for friends, family and friends of friends we have finally decided to go official as the Thyme Supper Club.