Discover Galicia's canned oysters - exclusively in Germany! Three delicious variations: plain, escabeche and Albariño vinaigrette. Perfect for our recipe: Crispy fried oysters with seaweed mayonnaise. This 100% organic sauce gives your dish a healthy sea breeze. Serve on a green salad and enjoy with Vinho Verde. A unique taste experience with nutrients from the sea!
How do you actually feel about seafood? Unfortunately, Berlin is not located by the sea, even if that would be an additional plus for our beautiful city on some hot summer days... Accordingly, many of us may rarely enjoy these delicacies. At least in fresh form. How good that there are fine preserves from Ramon Peña. Because indeed: the chipirones of this traditional Galician brand are among the finest canned seafood I have ever eaten. And so Thomas decided this week to provide the little squid in olive oil with an accompaniment that really doesn't have to hide! A refined dish that does not require high chef qualities and simply fills you up and makes you happy.
It's finally here again, the wonderful season of colorful salads is finally beginning! Not that our hearts don't melt like a fragrant cheese fondue on the fire when we think of sumptuous and hearty winter dishes, but we're slowly starting to look forward to lighter dishes and everything that goes with them. A crisp salad becomes a welcome harbinger of the warm season, manifesting itself on the plate even before it appears on the calendar... The great thing is: when it comes to salads, there are no limits to your imagination – anything that tastes good is allowed, there is nothing that really doesn't go together, every combination is conceivable… what wonderful culinary freedom opens up here! I'd been eyeing the following recipe for a long time, and when the sun slanted through the window this morning, my appetite was instantly aroused. It loudly demanded this fantastic octopus salad with green beans, potatoes, and tomatoes. It's so easy and so quick. The result is also a poem! The colors alone... Ingredients for 2 - 3 people 1 - 2 cans of Pulpo , e.g. from Ramon Peña 2 handfuls of green beans 4 - 5 medium-sized potatoes tomatoes thyme Parsley Garlic salt and pepper olive oil lemon Preparation: Peel the potatoes, cut them into bite-sized cubes and cook them in salted water until al dente. Clean the beans and cook them in salted water for about 10 - 15 minutes, so that they are still nice and crunchy. Meanwhile, finely chop the thyme, parsley, and a small garlic clove. I think this recipe uses a good amount of thyme, but which of the three components predominates in terms of flavor is up to you. Wash the tomatoes and cut them into small slices, cubes or quarters, depending on your preference Place the potatoes, beans, and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, and drizzle with olive oil and the chopped herbs. Mix well. Open the can(s) of octopus, drain, and add. Mix gently. Serve lukewarm and enjoy. Bon appétit! Our wine recommendation: The Sauvignon de Touraine 2013 from Domaine Delaunay goes wonderfully with this salad. It is a beautifully fresh, fruity, yet mineral wine, the ideal accompaniment to seafood. -- The inspiration for this recipe comes from "The New Fish Cooking School. The Standard Work. Kitchen Practice – Product Knowledge – 150 Recipes" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de
Algae are the “food of the future”! They grow much faster than land plants and do not take up valuable agricultural land. They are also low in calories and full of proteins, carbohydrates, vitamin B12 and polyunsaturated fatty acids. But most of all, we love seaweed because it’s so delicious! We especially like the creations of Poisson d'Ouest. We use two of them in these simple and quick recipes: Pulpo salad with celery, cucumber and seaweed and feta baked with seaweed. Mmmmh!
