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Saffron Polenta with Spinach and Soft-Boiled Egg

von Claudia am 8. März 2014, keine Kommentare

saffron polenta with spinach and egg

Spring has almost arrived! We had beautiful weather today and went for a long bike tour along the Rhine. We were so excited to finally go biking. Even though the triathlon is July, we have been very keen to start our training. I can hardly wait for spring in general and to spend more time outside!

Also I am ready for a change of food! I am so looking forward to spring veggies and flowers on the market. Winter is not my thing.

We made this polenta dish twice this week and it is really tasty and also looks pretty. We don’t make polenta so often and this week we have asked ourselves why, because it is so quickly ready and goes well with so many things. For this recipe, the polenta is refined with saffron.

Enjoy the rest of your weekend!

Recipe inspired by Slowly Veggie Magazine 1/2014

Serves two as a main course:

  • 1 cup polenta
  • 2 cups vegetable broth
  • 250 g fresh spinach, washed and stems removed, chopped
  • 2 eggs
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • A few saffron threads
  • Salt and pepper

  • Put the eggs in boiling water for 5-6 minutes for soft-boiled eggs. Set aside. Bring vegetable broth to a boil and then reduce the heat to medium and slowly stir in the polenta. Keep stirring for about ten minutes for a creamy texture. Shortly before you finish, stir in a pinch of salt and the saffron threads. Remove from the heat and close the lid to keep the polenta warm. Heat rapeseed oil in a saucepan and sear onions and garlic until translucent. Reduce the heat a little and add the spinach. Stir-fry the spinach for about five minutes. Season to taste with pepper and salt. Done. Arrange a dollop of polenta on a plate, top with spinach and a soft boiled egg, cut into halves. Sprinkle some salt and pepper on top.

    Veggie Nori Wraps with a Miso Dipping Sauce

    von Claudia am 17. August 2013, keine Kommentare

    Veggie Nori Wraps

    I am becoming even more crazy about Japanese food! We had a Japanese friend over last weekend and she showed me some new things and, what’s more, I found a new Japanese supermarket in our city, where I discovered cool new stuff such as Daikon sprouts.

    So this week was all about Japanes food. I made ramen from scratch, we had freestlye sushi for dinner twice and I had bento-box-style work lunches.

    (mehr …)

    Spring Pasta with Green Asparagus

    von Claudia am 1. Mai 2013, keine Kommentare

    Hello, May!

    Every year, I eagerly await the asparagus season. End of April, I start to become super excited. In Germany, we love white asparagus. During the season, you will find roadside stands selling asparagus everywhere. In many cities, people are celebrating the harvest of white asparagus with food festivals.

    spring pasta with asparagus close up

    green asparagus

    The classic German asparagus („Spargel“) dish is cooked white asparagus served with boiled potatoes, cooked or smoked slices of ham and a Hollandaise sauce. I really love the classic version, but I also try new ways to use asparagus every year. Also with green asparagus, which actually has a better taste on its own.

    I made pasta with sautéed green asparagus and spring onions. The fresh herbs make this an ultimate fresh spring pasta dish: ramps and mint.

    (mehr …)