Linguini with Smoked Salmon – And a Little Excursion on Cooking with Alcohol in General and Spirits in Particular 

Linguini with Smoked Salmon-foodforfreude_IMG_3187_1

This delightful pasta recipe has spring/summer written all over. Smoked wild salmon gets accompanied by the always enchanting green asparagus. Whisky enhances the smokiness. Fresh tarragon adds a perfect finishing touch.

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Southern German Potato Salad


A potato salad on the lighter side – yet it compromises nothing. Dressed with a simple but brilliant concoction made with beef stock and vinegar, typical for Southern German potato salad this side dish will become your secret main star.

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Spaghetti with Radicchio alla Carbonara

Spaghetti Radicchio Carbonara_IMG_5050_1-foodforfreude

This is a meatless take on the classic Spaghetti Carbonara that typically features guanciale, pancetta or other (preferably unsmoked) bacon. Sautéed radicchio refined with dry sherry is the star here. Similarly supported by fresh eggs – and a good reasonable amount (a ton!) of black pepper, hence the name ‘Carbonara’.

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Refreshing Soba Salad

Soba Salad Closeup_foodforfreude

A relaxing and refreshing ‘ahhh’ is what you are going to say when you try this salad with Japanese buckwheat noodles and complimentary dressed raw, fresh vegetables with a nice bite.

It really is a great and healthy salad especially on a hot summer day, as it’ll help you keep your cool while also tasting amazing. Yes, there is some various vegetables chopping involved here but as soon as you take the first bite you’ll know it was the right decision to make this salad. I promise.

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Simple Garlic Spaghetti with Scallions


This is a little variation on the simple yet classic Italian Spaghetti aglio e olio (“spaghetti with garlic and oil”). It features sautéed spring onions (aka scallions) which adds some bite.

When I think of Spaghetti aglio e olio I remember that I really was on a kick when once vacationing in South Tyrol. Read the rest of this entry »

Gazpacho – With Fresh Tomatoes Only

Gazpacho closeup

Very refreshing and full of healthy raw vegetables this modern-day Gazpacho version never disappoints and is ideal for warm summer days.

The typically tomato based soup that’s been served cold originates in Andalusia, Spain and has ancient roots. The original recipe also featured stale bread that has been softened with water as a soup ingredient. Tomatoes were actually added only later after Christoph Kolumbus introduced these botanically considered fruits to Europe.

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Chimichurri – A World Cup Winning Green Sauce


This is my take on the popular Argentine Chimichurri parsley based salsa verde that’s no doubt one of the best sauces not only for grilled steaks but also for all kinds of grilled meat, fish and vegetables. It enhances your grilling experience and it feels like a pleasant visit at an herb garden. Before you enjoy ideally you let the sauce chill for some time for the flavors to develop and merge.

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