Stifado is a real Greek classic! You can make it from beef or lamb as well. It’s a mega hit.
Ingredients: 800 grams -1kg of lean beef cubed, 500 grams of shallot, 1 large onion, 2 tomatoes, 3 garlic cloves (to taste), cloves 3-4, vegetable stock cube, small wine glass of extra virgin olive oil, glass of red wine, 2 tbsp of red wine vinegar (optional), 12 pearl onions (pickles from jar), 2 tbsp of tomato puree/paste, 1/2 cinnamon stick, 3 sprigs of rosemary, 4 bay leaves, black pepper, salt
Directions: Put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes.
Then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. Keep stirring to let all your ingredients mix together.
Then finally add your chopped tomatoes and continue stirring for 5 minutes.
Then transfer to a clay pot or casserole dish and add about 1/4 – 1/2 liter of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you don’t want it to dry out and add water if needed you are aiming for a thick rich sauce texture.
Whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little color, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.
Ingredients: 1 cucumber, sliced, ¾ pound cod, dash of salt, 1 tbsp flour, 3 tbsp lemon juice (optional), 2 tbsp butter, 1 onion chopped, dried dill, tarragon, bay leaf, pepper to taste, 200 ml cream or crème fraiche
Directions: Peel the cucumber, halve lengthwise, deseed with a spoon and slice crosswise. Peel the shallots, dice finely and sweat in butter until translucent.
Add the cucumber and stew for 3 minutes. Dust with flour and cook for a couple of minutes, stirring.
Stir in the stock and crème fraiche, season with salt and pepper, cover and simmer over a low heat for 6 minutes.
Wash the fish and pat dry. Cut into portions, mix in with the cucumber and cook very gently for 5 minutes. Mix in the tarragon, season to taste and serve.
Tutzing is a municipality in the district of Starnberg in Bavaria, Germany, on the west bank of the Lake Starnberg. Just 40 km south-west of Munich and with good views of the Alps, the town was traditionally a favorite vacation spot for those living in the city. The town of 7,000 is home to many commuters to Munich, as well as to retirees. Tutzing station is both a terminus of Munich’s S -Bahn rail network and a regional train hub serving Innsbruck, Mittenwald, Garmisch-Partenkirchen, Reutte, Kochel and Oberammergau.
Tutzing is equipped with a regional hospital and various clinics. It hosts the conference centre Evangelische Akademie Tutzing, founded in 1947. Tourists and cyclists continue to visit, often while circling the lake or starting or ending a hike. Horseback riding is possible from a number of nearby farms.
The history of Tutzing
The fishing village of Tutzing was first mentioned in a chronicle of the monastery of Benediktbeuren in the 11th century. In this chronicle a place called “Dutcingun” was mentioned in connection with donations to the monastery. The castle comprised a farm, a mill and six half farms in those days. Around the year 1480 the Munich patrician family called Dichtl purchased the village of Tutzing. In 1519 Bernhard Dichtl, the senior, obtained jurisdiction of the county and was thus entitled to raise taxes from his people and to enforce law and order. The county existed for more than three centuries until the year of the revolution 1848 and was ruled by its authorities living in the castle.
The Hallberger period
The ingenious publisher Eduard von Hallberger (1822- 1880), deriving from an old Swabian-Franconian line of priests, was owner of the Tutzing castle from 1869 to 1880. The founder of the Deutsche Verlagsanstalt publishing company, Stuttgart rebuilt this property and turned it into a luxurious meeting facility for the world of literature and upper class society. Southern flair was given to the property by Eduard Hallberger in 1878. The publisher ordered the building of a lake terrace and the pergola of columns by the shore in 1878. Palm trees, cherubs, vases and fountains added an interesting variety to the newly designed park. Coloured engraving by Julius Lange (1874).
In 1873 Johannes Brahms spent four summer months in Tutzing, completing his String Quartets Opus 51 and writing the Haydn Variations. A small lakeside park is dedicated to him, and a plaque stands near the large house where he lived and worked.
Tutzing castle-a place of arts
The heirs of Eduard Hallberger were not able to keep the property. Therefore it was sold in the year 1921. Marczell von Nemes (born as Moses Klein), son of a Jewish choirmaster with Hungarian roots, bought the Tutzing castle and park to have a location in order to present his extensive collection of art pieces originating from various parts of Europe to an interested public. Nemes is considered to have rediscovered El Greco which is why he became well-known in the history of art. Most pieces attracting the attention of art enthusiasts in the castle and park found their places here during the Nemes era. Marczell of Nemes died in 1930.
During the period of the Third Reich the castle was property of the Hackelsberger family. A memorial plaque reminds of the industrial and catholic politician Albert Hackelsberger in the inner court yard. He lost his life in a prison of the German Gestapo in 1940. During the Nazi period, Trutskirch-Tutzing (Dornier), a forced-labor factory for the Dornier-Werke GmbH aircraft concern, was a sub-camp of Dachau Concentration Camp. The town was also a stop on the “trail of tears” of inmates forcibly marched south in 1945; a plaque at the town hall commemorates them.
The Evangelische Akademie Tutzing
In the 1940-ies Tutzing castle was owned by the Kaselowsky family and Rudolf Oetker, who was a baking powder producer from Bielefeld. However, the two owners soon left it to the Innere Mission (i.e. a German charity organisation) as a recovery facility for soldiers who had returned from war until bishop Hans Meiser purchased the property for the Protestant-Lutheran church in Bavaria in 1947. Since then the traditional castle of Tutzing has served as a conference location to the Evangelische Akademie Tutzing. The Evangelische Akademie Tutzing offers you the premises of the Tutzing castle for events during the week from Monday to Friday.
The Tutzing castle has its own restaurant with a capacity of 110 seats available as well as additional rooms for banquets, buffets, concerts and other festive events. Moreover you will find a number of local restaurants offering Bavarian and international cuisine in the vicinity of the castle. The best ice cream parlor is the Eiscafé Corallo where my favorite ice cream is the watermelon and almost all of what the Italian profi makes.
The most famous festival is the Fishmonger’s Wedding, it’s a historical event organized every four years by the city Tutzing.
Welcome summer! The grill season has set in! When you combine a few pounds of beautiful fish fillets, amazing seasonal produce, and grill it, you are in for one simple yet perfect dinner. This recipe for grilled fish fillets is amazing. It takes about 5 minutes to prep, 7 minutes on the grill, and you are done. I can’t wait for you to try it! Add some fresh green beans and you’ll have dinner done in about 30 minutes with little to no effort! This is an ideal simple meal. I like recipes like this because I can hit up the farmer’s market, buy gorgeous fruits and vegetables and use them for the sides to this really divine grilled fish recipe. It’s classic, and it’s always a hit in the house.
This fish & veggie recipe is the simpliest and best way to grill just about any firm of white fish!
Some tips: You have a lot of options when it comes to what kind of fish to grill. I tend to stick with less expensive but good quality fish like pike-sander, catfish, cod, and pollock. All of these firm white fish are mild tasting and really easy to throw on the grill.
- Don’t under salt this recipe and don’t forget the lemon. Because they really bring the needed acid and salt to a good fish recipe (I always buy high quality of fish)
- Don’t skimp fish on the oil. It help the fish to not stick the grill.
- No outdoor grill? You can make this recipe on a grill pan inside.
- This fish recipe is good with corn, green beans, kohlrabi and watermelon. It’s also great with a side of bread, or with rice, or served with just roasted veggies. You can’t go wrong with any of those!
Ingredients for the kohlrabi purée: 2 kohlrabi, butter, salt and pepper to taste, 200 ml cream, citrus vinegar or lime, or the Japanese juzu, or mirin
Peel and cut finely the kohlrabi into cubes then fry in some butter. Salt and pepper to taste. Pour over some water, not too much. Simmer kohlrabi about 10 minutes. Flavor with citrus vinegar, juzu, or mirin and add cream. Let it simmer for 5 more minute then make purée when it cooled a bit down. Or you can prepare grilled kohlrabi:
- Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
- Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
- Rub the chosen fish with olive oil+lemon juice+grill spices mixture. Salt and pepper to taste and start to grill!
Ingredients: 1 tablespoon butter, 1 onion, finely chopped, 3⁄4 lb asparagus, chopped in 1 inch lengths, 150 gr peas, 3 garlic cloves, crushed, 1 1⁄2 cups arborio rice, 100 ml white wine, 4 cups chicken broth, 1⁄4 cup cream, 1 cup grated parmesan cheese, 1⁄4 cup fresh basil, chopped
Melt the butter in the pan and add the onions on medium-low heat. Cook for 4 minutes, then add the garlic. Cook for 1 minute, then add the rice. Stir until well coated. Pour over white wine then add 1/2 cup of stock to the rice, stirring until absorbed.
Then add the asparagus and the peas. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed. (Should take about 20-25 minutes.)
Finish dish with adding the cream, parmesan cheese, and basil stirring gently to combine. Serve in a plate decorated with some herbs.
All the elderflower bushes are in full blossom now and they fill our garden with wonderful smell! It means to me that summer is definitely coming! Last weekend I couldn’t resist to chop off some of the flower umbels in order to make delicious and gorgeous cupcakes and elderflower pancakes. Here are the recipes….
Ingredients for 12 cupcakes: 2 eggs, 1 teaspoon vanilla extract or the seeds of 1 vanilla bean pod, ½ cups buttermilk, 1/8 cup elderflower syrup, 1 1/2 cups flour, 1 cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1/2 cup butter, at room temperature
For the frosting: 2 cups mascarpone, 1 cup cream cheese, powdered sugar, 2 tablespoons elderflower syrup
Preheat oven to 350°F. Prepare a cupcake pan with muffin liners.
In a bowl mix together flour, salt and baking powder. Set aside. In a separate bowl cream butter and sugar until light and fluffy.
Add eggs and vanilla extract and beat until well incorporated. Now slowly add half of the buttermilk, the elderflower syrup and half of the flour mix and beat until combined. Scrape down the sides of the bowl and repeat the process with the remaining milk and flour. Spoon batter into prepared muffin cups, filling each about 1/2 full.
Bake for about 15 minutes or until a toothpick inserted in centers comes out clean. Let it cool completely.
For the frosting mix together the mascarpone cheese, the cream cheese, the elderflower syrup and the powdered sugar. Fill the frosting in a piping bag and frost cupcakes. Decorate with freshly picked elderflower, dust with vanilla flavored-powdered sugar.
Ingredients: 6 elderflower umbels, 3/4 cup flour, a pinch of salt, 1/2 cup beer, 1 egg, 1 tablespoon oil, powdered sugar
Beat egg whites on medium high speed until stiff peaks form. Set aside. In a separate bowl mix the flour with the salt. Then stir in the beer, the egg yolks and the oil. Carefully fold in the whipped egg whites. Now dip the elderflower umbels in the batter and fry them in a pan. Dust with powdered sugar and serve them right away!
Ingredients: 8-15 mini-round shaped potatoes, half cooked,
for the filling: 200 gr blue cheese, 50 ml milk, 100 gr cream cheese, such as Philadelphia, salt and 1 tbsp basil and parsley, chives
For frying: 100 gr flour, 2 eggs, bread crumble (panko), oil for frying
Methods: Cook the potatoes in their skin for about 20 minutes. When they are almost cooked peel them.
Prepare the filling: put blue cheese, cream cheese, basil, parsley and chives in a mixer add milk as well. Work in pulses. If pieces of cheese remain stuck to the sides of the jug use the spatula to release them and distribute them around the jug before running 2-3 additional pulses.
Cut in half the potatoes and make holes insides (from the excess of the potatoes you can make croquette) fill them with the cream cheese mixture. Place the two sides of potatoes onto each others and then bread them: first in flour then egg, then panko bread crumbs.
Fry the breaded potato pralines in oil until crisp. Serve with sauce.
I prepared paprika sauce ( I grilled the paprika, flavored with grill spices and I puréed adding coconut milk and some olive oil)