Category Archives: Course

Recipes organized by courses

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

I’ve been longing for a fruit and vegetable juicer, but never had any free space in my flat to store it. Now that I gave up my tv – which I haven’t turned on since last Easter – I bought a quite powerful juicer in its place. For the inauguration I juiced some kale leaves which I used in a previous recipe for a puree. The extracted liquid was pretty clear and the remaining shredded leaves were dry, so I was happy. Cleaning the parts is a little bit labor intensive, but it is still worth for the result. On my second attempt I extracted the juices of a red cabbage, which I used for a dark purple colored creamy soup.

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

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Venison Sirloin with Macadamia-Kale Puree

Kale is definitely one of my favorite ingredients this winter. I usually buy one large or two smaller plants on Saturdays at the market and cook them quite often Asian style once or twice a weak. Because a kale plant is huge, it’s impossible to keep it in the refrigerator. Fortunately, in winter I can store it in a bag on my balcony, because cold and frosty nights are no problem for kale. Actually, temperatures below 0°C makes kale taste less bitter and more sweet. That is also a reason why it is such a great winter vegetable.

Venison Sirloin with Macadamia-Kale Puree and Butternut Squash-Goat Cheese Cannelloni

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Pumpkin Seed Soufflé with Butternut Squash Sauce

There are plenty of different butters and purees available made purely from nuts, such as peanut butter, almond paste or hazelnut nougat. They all work great in desserts, so I thought a butter made from pumpkin seeds might work in sweets well, too. Although its taste resembles the hazelnut nougat flavor, at the same time it also has a nice pumpkin seed aroma. The consistency of the pure butter is quite thick and first it looks brown, but if you loosen it up with some water or other liquid its color turns into dirty green and the butter gets creamy again. It can be used in batters or creams to both flavor and color them. This also gave me the idea to try the pumpkin seed butter in a soufflé.

Pumpkin Seed Souffle with Butternut Squash Sauce

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Duck Leg with Salsify, Mandarin, Basil and Quince

Last year in spring I tried a new technique for cooking chicken legs. I carefully removed the bones, rolled the meat up and fixed it with kitchen twine. Then I roasted the chicken roll on all sides and baked the leg in the oven. The result turned out really great, so now in winter I gave the same technique a try using duck legs.

Duck Leg with Salsify, Mandarin, Basil and Quince

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Kale with Oat Dumplings, Shallots and Pork Tenderloin

In the northern part of Germany “Grünkohl mit Pinkel” is a traditional winter dish. It is basically a combination of kale (in German “Grünkohl”), oatmeal, onion and a smoked pork sausage made with oatmeal called “Pinkel”. You can find this dish at almost every winter festival like christmas markets, where it is prepared continuously in huge steaming pans. The main advantages of this dish are, that it is made completely from local produce, it is very simple to prepare, scales well and reheating is no problem either. It is also very stodgy and warms well on cold winter days. I thought that this traditional dish could be easily transformed into a more elaborate version by rethinking some of the main components and by restructuring the dish. Below you see my result.

Kale with Oat Dumplings, Shallots and Pork Tenderloin

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