Today I realized, it has been a while that I added any content to this page, my apologies for that. It has been some kind of a summer… Lot of things happened, that kept me from writing things here, but I hope now things are getting more regular again.
I started today to improve the Recipe section on the page, I think it will be now much more convenient to navigate through the different recipes, I also continued to add more recipes to the page.
A warm, egg-like dish that perfectly fits for long breakfasts on Saturday/Sunday mornings
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Scrambled Tofu
One often faced issue on Saturday or Sunday morning is, how to boost the breakfast! One really good way that keeps you also going for quite a while is the scrambled tofu. Of course it tastes different than scrambled eggs, but it is so delicious that I would say it tastes better than eggs. We always make a large portion so that we have something for the next day and find ourselves then in the situation that we need to do it the next day again.
Ingredients
- 300 g Smoked Tofu If not available also natural tofu is alright
- 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
- 1 pcs Onion
- 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
- Curcuma
- Oil some neutral tasting
Ingredients
- 300 g Smoked Tofu If not available also natural tofu is alright
- 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
- 1 pcs Onion
- 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
- Curcuma
- Oil some neutral tasting
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Instructions
Grind the Kala Namak to a fine salt (it usually comes in a stony form)
Put the Tofu together with the curcuma and the kala namak and a good amount of oil in a bowl and mix it with a fork
Chop the onions roughly, and start to fry them in a pan. Just before they become translucent, add the tofu and fry it together with high heat.
When the Tofu has some brown areas, take it away and serve.
A classical German dish in the autumn time.
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Green Cabbage
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
Instructions
In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
Chop the onions in regular (not too fine, not too rough) cubes and add them also.
Then add a good amount of smoked salt as well as the two spoons of mustard.
Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
Season it for taste with salt and mustard again.
