All posts tagged: After Work cooking

Wild Garlic Waffles with Salmon and Green Asparagus

Today, I celebrate The International Waffle Day with an irresistible creation: Wild Garlic Waffles with Salmon and Green Asparagus. Wild garlic adds an unmatched flavor to the waffles. Its intense aroma and health benefits make it a perfect addition to this recipe. The wild garlic adds a wonderful green color, making the waffles delicious and beautiful. The highlight on the waffles is the grilled salmon. Its tender texture and rich taste make it a treat for any occasion. The fresh and aromatic grilled asparagus has tender tips and a crunchy texture that harmonizes well with the wild garlic waffles. To round off the taste experience, I serve a delicious lemon-dill sauce, which gives the dish a fresh touch. Garnish with lemon slices, and this combination of spicy wild garlic, tender salmon, and crunchy asparagus is unbeatable.

Mahi Zaferani – Sea Bream Fillet in Saffron ماهی زعفرانی

Are you craving fish? If so, try my Mahi Zaferani – Seabream Fillet in Saffron. On the Persian coast, fresh fish from the sea is grilled and served pure, with just a few herbs and bitter oranges to add flavor. I’ve taken it up a notch by preparing my tasty seabream fillets in a mouth-watering Saffron Sauce, as I’m a big saffron lover. The aromatic saffron sauce is made from saffron, lemon juice, and garlic, enhancing the fish’s flavor without overpowering it. This recipe is simple, delicious, and quick to prepare in a pan. Doesn’t it look delightful? I guarantee it tastes just as good as it looks! Watch my how to prepare Video on Instagram

Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی

The traditional dish Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی from the Iranian cuisine enchants the palate. It’s a simple, popular, and very flavorful Persian dish that is crispy outside, tender on the inside, and bursting with taste. This authentic, easy, quick delicacy originates from Shiraz in southern Iran. Some may also know Kotlet Shirazi by the name Kotlet Bazari. The traditional version I’m presenting today is vegan, meat and egg-free.

Causa Rellena Vegana with Mixed Leaf Salad

I have been on a fascinating journey through Peruvian cuisine and discovered Causa Rellena Vegana with Mixed Leaf Salad. This authentic Peruvian recipe was kindly given to me by our favorite Peruvian Restaurant, “Mi Peru” in Darmstadt. Causa is an authentic part of Peruvian cuisine that has its place in every household. Following the motto Veganuary, I’m trying to eat vegan as much as possible throughout the month, so I made Causa Rellena vegan with Mixed Leaf Salad. The vegan version is a cold layered starter made from spicy potatoes and a filling of avocado and quinoa. The filling can differ due to local and regional tastes. You can prepare it with tuna, chicken, seafood, or as vegetarian and vegan. Causa’s great secret is its adaptable flavor and flexibility to suit personal tastes.

Fall Salad with Apple, Feta and Caramelized Pistachios

It’s Fall! Can you smell it? Leaves change color, fog shrouds the city in the gloom, and it gets dark earlier. I love all seasons; each has its character. Welcome Fall with my delicious Fall Salad with Apple, Feta, and Caramelized Pistachios. I combine my autumnal salad, based on lettuce mix and lamb’s lettuce, with grated carrots and apple slices. Top it with sweet raisins soaked in apple juice, salty feta, sour pomegranate seeds, and crunchy caramelized pistachios. A savory-sweet honey mustard dressing rounds it out. A perfect combination of flavors and a true treat! I mean, who can resist this? Watch preparation on Instagram

Nan-e Keshta – Skillet Pumpkin Flatbread

Happy World Bread Day 2023! Zorra from Blog Kochtopf has invited to bake bread as usual. I celebrate this great day here and here with many other bloggers and prepared Nan-e Keshta – Skillet Pumpkin Flatbread. The skillet pumpkin flatbread doesn’t require any yeast or baking powder, which makes it just rise a little bit. This bread is a traditional street food from Gilan, in the north of Iran, by the Caspian Sea. The bread is called Nan-e Keshta (نان کِشتا) in Gilani and is also known as Nan-e Khorfe (نان خُرفه) or -Kholfe (خُلفه). In addition, I have a stuffed version of pumpkin flatbread for you today. The filling is with ground walnuts, powdered sugar, and cinnamon. So you get two dishes from one dough. This way, both team sweeties and team savory can enjoy the meal.

Oriental Chickpea-Couscous Salad and Book Review “Ein Bauch voll Glück”

*ad / cookbook review* Do you lack the time for a healthy diet and snack your way through the day? Do You invest time in more important things than in your own body and your health? But a healthy diet with balanced, fiber-rich, and fresh food is an investment in your health. Perhaps when you think of a healthy meal, you think of boring dishes lacking flavor. Yet there are so many delicious and healthy recipes that reduce stress, and make you happy. Like in the Good Mood Kitchen by Annelina Waller, where things go happily. So today, I have a vegan and gluten-free recipe for an oriental chickpea-couscous salad and a book review, “Ein Bauch voll Glück.”

Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی

Autumn is knocking on the door, and happily, it’s also the start of pumpkin season. If you’re looking for autumnal recipes with pumpkin, this is the place to be. In autumn, we crave colorful comfort food to beat the gray days. My Khoresht-e Kadu Halvai – Pumpkin Chicken Pan خورش کدو حلوایی is a feast for the eyes with its warm yellow-orange hue, makes your tummy feel good, and is great for the soul. In any case, it’s a quick and easy one-pan comfort food that you should try. Watch Video on Instagram

Yatimcheh – Vegan Eggplant Stew یتیمچه

Yatimcheh – Vegan Eggplant Stew یتیمچه is a vegan Persian recipe that you can prepare in no time. It is a popular and wide-spread traditional recipe from across the country in Iran. In addition, it is an inexpensive and tasty dish with simple ingredients, as we use everything from the fields and meadows. It tastes great in late summer with sweet, fresh tomatoes. Yatimcheh is a one-pot dish, and the ingredients are layered up in a pan or pot. The main ingredients are eggplants, tomatoes, multicoloured peppers, potatoes, onions and garlic. Turmeric provides for slightly sweet, spicy and tangy notes. The ingredients are similar to French ratatouille, but the taste is quite different. Well, do you like my healthy and shape-friendly dish now? Head to the kitchen and get started right away.

Borani Kadoo – Zucchini Yogurt Dip بورانی کدو

*Ad in Cooperation with Aldi-Süd* As the summer temperatures call for a cooling down, my recipe Borani Kadoo – Zucchini Yoghurt Dip بورانی کدو hits the spot. Best of all, the simple and healthy dip already has veggies in it. Make it with “Nur Nur Natur organic yogurt”, and pack the savory dip with courgette, carrots, and fresh herbs like dill and parsley. In addition to salt and pepper, garlic adds a spicy touch. You can prepare this refreshing dip with organic yogurt with minimal effort and get maximum attention at a barbecue party. Since grilled food harmonizes perfectly with spicy yogurt, cut a courgette lengthwise into three pieces and barbecue it. You’ll love this contrast between hot and cold on your tongue. This recipe is a big hit at barbecues!

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