The photograph of Black Pepper Tofu had inspired me to buy "Plenty" by Yotam Ottolenghi. I tried the tofu recipe right away, but it did not immediately become one of my favorites: Too much tofu for my taste, not enough vegetables and way too much black pepper. And either chillies should dominate or black pepper but not both. However, all other recipes from "Plenty" that I have tried out so far were fantastic, I can absolutely recommend the book.
Spaghetti aglio, olio e peperoncino --- spaghetti with olive oil, garlic, and hot peppers --- are a classical dish of the Neapolitan cuisine. The recipe is the one to go for when you have to cook something really special in no time at all.
In a fast-food restaurant "Nordsee" Aleko recently developed a new enthusiasm for fish. However, "fiiish" is only fish for him, when it has been breaded and shares the plate with vegetable rice and a generous serving of remoulade. Fortunately, the same results can be achieved at home in reasonable time with fresh products.
Königsberger Klopse, Königsberg meatballs are the flagship of the prussian cuisine. The unusual mixture of minced meat with anchovies and capers turns ordinary meatballs in white sauce into something remarkable
These veggie cakes are quickly prepared as a side dish or starter or a vegan main course. I cannot really tell what impact the abstinence from meat has to my body. I do however notice the gain in time during lunch, when I can opt out of the meat dishes from a more or less bloated menu. I could probably only save more time with a labeling obligation for dishes that violate the guest's inalienable right of ownership over the edge of the plate with unsolicited balsamico essence graffiti.
Gratinated brined cheese with tomatoes, pickled hot green chillies, olives and garlic with Turkish flatbread (pide or pita) and good olive oil is one of my classic dishes. The recipe is prepared extremely fast, delicious, vegetarian, and an ideal companion for a glass of red wine.
