As a little appetizer we present you one of the new summer recipes which you will find in our own cooking app, coming in August 2016. Furthermore, we’d like to share a few words.
We don’t belong to those people, who plan years ahead. We don’t strive for longterm goals but do what comes to our mind and makes us happy. We feel privileged to have the opportunity to try out new things. This way, our projects grow and change with us and it won’t get boring.
Almost three years ago we started Krautkopf. A site to show our photos and recipes, that was our idea. One year later, we got to cook for 25 people at our first Private Dinner, the next year, we published our cookbook, and another year later, we work on our next unplanned and not expected project: our Krautkopf App. It will be available in German and English at the app store. Beside 80 recipes you will find 50 new ones we created exclusively for the app. As always, the recipes are seasonal, but we also focused on fast and simple dishes, which of course won’t lack the right amount of Krautkopf. With the terrific tools like grocery list, menu planner and ingredients search it will be easier than ever for you to cook our recipes. We are thrilled about the app!
We want to thank all the people who give us the opportunity and supported us to develop ourselves. Without their impact we might have dreamed a lot but never implemented anything. Thanks, Betty and Philipp, that you convinced us so fast to give our dinner at your beautiful loft, the Fabrik 23. We still love to think back. Thanks Christin and Lisa for talking us out of our fears and to publish our own book. And thanks, Andreas, for knocking on our door at the right time, so that we now can make the next big step. Without you we wouldn’t be where we are now. Of course, we could continue this endlessly, because those who boosted the projects with us are only a small fraction. Our biggest thanks goes out to you all who gave us such great feedback and drive us to new ideas. Thanks to all who let us cook for them and who again cook our recipes for their friends, to all who own our cookbook and hopefully will soon have our app next to their sizzling pans.
In a saucepan, blanch peas in salt water. Then cool rapidly in ice water. Cook rice noodles according to package instructions; also cool rapidly with cold water and drain well.
Mix miso paste, rice vinegar, rice syrup, and sesame oil into a dressing. Halve melon, core, and with a melon baller, cut out balls. Alternatively, peel melon and cut into cubes. Cut cucumber into thin slices and scallions into rings. Coarsely chop peanuts and cilantro.
Mix all ingredients, finish with the dressing, and salt to taste.
Every year, we are delighted like tiny tots to sow our herbs and vegetables. The balcony is whipped into shape and every year some pots and boxes are added. When everything is ripe we have barely a place to sit but until then we have several months. Even if the range of vegetables grows bit by bit in spring, there are already plenty of herbs which are not only healthy but also for free! Of course, before you start collecting them you need to inform yourself and also wash the plants thoroughly. However, we all recognize stinging nettle, dandelion, and daisies, don’t we? If you don’t like the bitter note of some of the wild herbs you should take the very young leaflets. You can also put the dandelions in salt water for 20 minutes detract the bitterns. We like to eat the herbs in salad, as pesto, or chopped in polenta. We’d like to present you a delicious recipe from our cookbook. By the way, you can vary the size of the pan for gratinating the polenta. The bigger, the crispier the polenta, the smaller, the more fluffy inside.
Preheat the oven to 200°C (180°C air circulation). Grease a springform pan (Ø 24 cm). Wash the spinach and the herbs (except for the sage) and shake until dry. Pluck the leaves – for the stinging nettles you preferably wear kitchen gloves. Roughly chop the herbs and the spinach. Peel and finely dice the shallot.
Boil up the vegetable broth and thoroughly salt it. Stir in the polenta and let it well at low heat for about 10 minutes.
Meanwhile, heat 1 tbsp virgin olive oil and sauté the herbs and spinach at low heat until it collapses. Season the herbs with salt and pepper, and gently fold it in the polenta. Fill everything in the pan and bake it for about 20 minutes until the polenta is slightly crispy on the outside and creamy on the inside.
In the meantime, wash the sage and gently dab it dry. Roughly grind the coriander seeds. Wipe the pan, heat the remaining 4 tbsp of olive oil and sauté the sage at medium heat until crispy. Lift out the leaflets and degrease them on kitchen paper. Now, add the coriander and mustard seeds to the oil and shortly let them to draw. Spread the sage and spicy oil on the ready polenta, and let the polenta cake cool down a bit before cutting.
The last weeks passed incredibly fast. Our last recipe was published quite some time ago, so we want to share one of our favorite winter recipes from our cookbook with you before the first spring herbs begin to grow. Yannic certainly ate this dish a hundred times. The original recipe is from a wholesome food cookbook from the 70s, with a plain leek filling. Yannic’s mother made the pancakes for him and his sisters pretty often for lunch – the children loved it. This dish belongs to those who revives childhood memories with the first bite. The pancake gratin is the best after a long winter walk, when you arrive home frozen to the core and scarfing them with your best friends. You can prepare the dish perfectly so you only have to gratinate them later.
By the way, next month we will be on the other half of the globe. We will be traveling a few weeks with the camper! We are incredibly excited and are really looking forward to this long anticipated timeout. All of you who want to follow us virtually on this trip will find some impressions on our Wedding Instagram Account. We’d love it to have you with us on this trip and hope you are as thrilled as us and enjoy this epic country.
For the dough, mix flour, eggs, salt, milk or yoghurt, and 200ml mineral water until you have a smooth batter. If needed, add some more water. Put the dough aside to let it prove.
For the filling, rip and chop the parsley. Skin and dice the carrots, slice the leek into rings. Cook both in the broth for 10-15 minutes. Meanwhile, bake eight thin pancakes out of the dough with butter or oil. Preheat the oven to 200°C (180° air circulation).
Decant the vegetables and keep the broth (you will need some for the sauce. The rest can be kept in a jar in the fridge for another recipe). Add crème fraîche and the chopped parsley to the vegetables, vigorously season with salt and pepper, and let it cool a bit.
For the sauce, blend all the ingredients with 75ml of the broth. Garnish the pancakes with the veggies and roll them. Slice the pancakes and put them upright in a greased baking dish. Douse with the tomato sauce, pluck the mozzarella and spread it over the pancakes. Bake the pancake rolls 20-25 minutes until the cheese is golden yellow.