Reis mit Pilzen

Wie immer gibt es hier nur ca. Angaben. Wir haben zu fünft gegessen und es ist nur wenig übrig geblieben.


  • 350 g Reis
  • 2 Zwiebeln
  • 5 El natives Olivenöl
  • 3 El Tomatenmark
  • 1 gehäufter El Paprika
  • 5 Blätter Grünkohl
  • Salz
  • Pfeffer

Zuerst stellt man den Vollkornreis an, denn er braucht relativ lange bis er gekocht ist.

Dann schneidet man die Pilze in Scheiben oder Streifen, damit sie schon bereit stehen.

Zunächst werden die Zwiebeln im Olivenöl angebraten.

Wenn sie glasig sind, können die Pilze hinzu

In der Zwischenzeit schneidet man den Grünkohl klein.

Den Grünkohl kurz mitbraten lassen.

Das Tomatenmark hinzu geben und kurz anbraten.

Das Paprikapulver hinzugeben und umrühren.

Dann den Reis hinzugeben und fertig kochen. Je nach Bedarf nach und nach etwas Wasser hinzugeben.

Guten Appetit!

Bitter cucumbers? There is something one can do about it.

Sometimes cucumbers from our gardens are bitter, when they had stress during their growth. Most of the time this happens, when they don’t have enough water. But do we really need to throw everything away or is there a way to get rid of the bitter compounds that are poisonous when we eat higher amounts?

Generally people say: bitter cucumbers are bitter and should go onto the compost. My thought was: years ago plants had more bitter substances compared to nowadays and there should be a way to get rid of them. Like so often a coincidence helped me. I was searching old recipes to preserve cucumbers and found the following in an old cook book from the 19th century:

Leave the cucumbers under water in a bucket overnight. The following day cut first the end where the flower was and then the end where the stem is, both under running water. Also peel the cucumber under running water, cutting of a bit more then just the peel. (Do not use the potato peeler). Then taste first the end where the flower was and if it is bitter, the cucumber is for the compost. If it is fine, cut a slice from the other end, where the stem was. If this one is also fine, that is not bitter, the cucumber is fine to eat. If the end is bitter, cut some part of the cucumber off and try again (do this under running water). If now it is fine or only slightly bitter, cut the rest in slices and put some salt on the slices, and leave them overnight. The salt, withdraws some more bitter compounds together with the water. The following day the cucumber should be fine. Just taste another small piece.

I did exactly that – with cucumber that our neighbour considered to be “much too bitter”. Approximatley a third of the cucumbers were not edible the rest was ok and whe had a great cucumber salad.

At this stage I wish to underline again: the cucumbers may not be eaten, if they are still bitter. I would not be able to eat bitter cucumbers anyway …

Not being of English mother tongue, I am happy if you send me any corrections to be made.

Spaghetti Primavera

This recipe is called Spaghetti Primavera genannt, in English: Spring Spaghetti, but one usually eats them in Summer, when the tomatoes are ripe.

Ingredients (4 servings):

  • 800 g tomatoes
  • Basil
  • Approx. 100 ml native olive oil
  • 200 g nozzarella
  • 1/2 tsp. salt
  • 1/8 tsp.  black pepper
  • Approx. 120 g spaghetti per person
  • Salt to cook the noodles (if you use salt for cooking them)

Please note that the quantities given are to be considered as indications – one uses what is at home and cooks more or less noodles, depending how hungy the family is. Also when it comes to measuring the oil: some like more, others like less – you need to try things out.

Cut the tomatoes into small cubes. The basil is bein cut into thin stripes. Then you mix tomatoes, basil, native olive oil, salt and pepper. Also cut the mozzarella into small cubes. Some directly mix the mozzarella with the toamtoes. I don’t do this, because not all of us like it on the noodles. Therefore I everyone takes some separately.

Die Tomaten dann einfach über die Nudeln geben und das war es auch schon. Noch einen Tipp: wenn man die Nu

deln gekocht hat, nach dem Wasser abgießen etwas Öl über die Nudeln geben und mischen, so kleben

Just top the spaghetti with the tomatos and that’s it. Just another note: when the noodles are cooked and taken out of the water,  add a bit of native olive oil, so they won’t be sticky.

Escalopes in Bell Pepper and Tomato Sauce

Ingredients (4 people):

  • 800g escalopes – who does not like meat can use slices of big mushrooms instead
  • 4 medium onions
  • 4 medium red bell peppers
  • 700 g peeled tomatoes
  • 4 tbsp. native oliveoil
  • black olives  (I use approx. 10)
  • salt, pepper

Cut the onions in rings and the bell peppers in stripes. Sparkle salt and pepper on the escalopes and fry them in the oil. When ready take them out and keep them on a plate. Then fry the onion rings. After some minutes add the Bel pepper stripes and then the olives. When they are done add the tomatoes and the escalopes. Cook approximately another 25 minutes.

Serve with rice, white bread or noodles.

Hazelnutcream DIY

You only need 4 ingredients.

  • 200 g hazelnuts
  • 250 g organic margarine
  • 2 tbsp. chocolate powder
  • 4 tbsp. sogar from coconut flowers

Roast the hazelnuts 7 minutes at approximately 180°C in the oven. Please pay attention that they do not burn. Each oven ist different.

Once roasted you can peel off most of the thin hazelnut Peel by simply running them. Then grind the hazelnuts ad finely  as possible. Then have the margarine melt, add the hazelnuts, the chocolate powder and the sugar. Stir well.  When  all is well mixed, let it cool down and then keep IT in the fridge. 

I will create variations step by step.

The website now goes live …

… because it simply doesn’t make sense to wait until I have time to care about graphical details. Here all is about contents. Eventually one day I will work on a better layout, but for now this is simply a blog. The Legal Notice and Privacy Policy are online and more is not necessary. Now I can add old contents and write new articles.

Hello world!

Well this blog has the original title of the first post by WordPress itself, just edited by me. I am a bit disappointed by WordPress, because I am used to Drupal where you can do things IMHO in an easier way, but it might be that I am only used to it, while I am not used to WordPress at all. I managed to get multiple languages going, which is relevant for me, but not all posts will be available in all languages. I kept the main language in German, because I live in Germany and my mother tongue is German. Most of my friends and readers are from other parts in the world and speak many different languages, so English is our common communication platform. I am curious how this website/blog will go ahead … And articles mostly will not be translations, but just similar or the same content written in another language.