Against the Loss of Appetite

Udon with Pork Belly

It happens to the best of us. A—hopefully temporary—period of tiredness. A time of “ehhh!”, listlessness or mopishness. A state that tells us there is something bothering us and we should listen to what is going on inside: Is it caused by outside influences? Is it ourselves? Is it simply a sign of being stressed out? Is it a health-issue? It is important to talk about this in an environment where social media, society, and advertisement suggest that life has to be perfect all the time and we with it. Always glorious. Always happy times. A constant state of elation. Because, spoiler alert? Life isn’t like that. It is okay, normal, important, to have days like these. Or weeks. Or even months.

During these times we need soulfood. It has to be made quickly. Easily. Almost without effort. Because—let’s be honest—especially in times like these we want it that way. Uncomplicated. We need these “almost no recipe” recipes. These “please don’t let me stand in the kitchen for too long” dishes. These “I’ll cook you every day, because everything else would be too bothersome” favourites. These “I just want to munch happily and feel good” meals, that go best with a glass of wine or a beer or a comforting pot of tea.

So what about udon noodles, quickly cooked and mixed with stir-fried pork belly? The noodles make happy just by being noodles and are always joyful to eat. The limes give a certain freshness and flavour, the pork is comforting, and the hot and sweet sauce will make us smile again. Of course you could make the udon on your own. But hey! There’s no need to always do everything from scratch when you can have it easy just as well. It’s alright. Live a little!

Udon

Udon Noodles with Pork Belly in Lime and Honey Sauce

Ingredients for 2 portions

  • 2 portions of udon noodles*
  • 200 g pork belly without bones, cut into 1-3 cm big dice
  • 2 spring onions, washed and chopped
  • 1 tbsp sesame oil
  • juice of 2 limes
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • some chili flakes
  • 1 tsp sesame

*The recipe for homemade udon noodles is below

Bring a pot of unsalted water to a boil, add the noodles and cook according to instructions. Drain them into a sieve and wash with cold tap water to rinse off additional starch and to stop the cooking process. Drain well and gently mix with a tbsp of oil.

Pour the sesame oil into a pan and heat it up on medium to high heat. Mix the lime juice, honey, soy sauce and mirin. Put the pork into the pan and fry it until it looks nice and crispy all around. Shake the pan or stir every now and then. Add the white parts of the spring onions, the chili flakes, and the sauce and let it cook until it is reduced to a creamy consistency. Put the noodles into the pan, give it a good shake and divide the dish onto bowls. Sprinkle with the green part of the spring onions and some sesame. Serve hot and enjoy.

Udon with Pork Belly


Homemade Udon Noodles

Ingredients for 2 portions

For the udon noodles*:

  • 250 g wheat flour
  • 125 ml water
  • 12 g salt
  • some rice flour for rolling out
  • 1 tsp sesame oil

*If you don’t want to make the udon on your own you can buy them just as well, of course. Personally, I prefer the precooked ones to the dried version.

For the udon noodles knead the wheat flour with the water and the salt into a firm, smooth dough that’s neither wet nor too dry. Cover it and let it rest for an hour. Put the dough into a big plastic bag and put it into the floor to knead it with your feet for at least 5 minutes. Put it onto your work surface and roll it out until it is about 3 mm thick. Dust with a little bit of rice flour and cut it into 3 mm thick strings. Bring a pot of unsalted water to a boil, add the noodles and cook for 3-5 minutes. Drain them into a sieve and wash with cold tap water to rinse off additional starch and to stop the cooking process. Drain well and gently mix with a tbsp of sesame oil.

Stored in a closed container and in the fridge the udon noodles will be good to eat for about two days.

We Lost Our Heart at Borough Market

Borough Market

Since our last trip to London at the beginning of the new millennium the city has changed a lot. You already see it when you look at the skyline that presents itself in a stunning combination of Medieval buildings and modern glass. The Shard is only one of the new views, it stretches its head high over the Tower and from a close it is almost even more impressive.

Borough Market

But it’s not the only great place near London Bridge. Only a few steps further and you will be in one of the most beautiful foodie Heavens this metropole has to offer: Borough Market

Borough Market

Borough Market

Built entirely under a train’s bridge construction, the mere sight is awe-inspiring; an open, yet weatherproof, hall with lots of daylight and a richness of impressions, that invites you to follow your nose wherever it leads you to.

Borough Market

Borough Market

Borough Market

You can roughly divide the market into two parts: The actual market with offers that will serve every palate from spices to greens and fruits, all the way to drinks, sweets, meat, fish, and bread, and the street food area with its constantly steaming pots and happily noshing people. Soul food until your tummy will hurt.

Borough Market

Borough Market

Borough Market

I can’t even say what impressed us most. The mere sight of all these wonderful ingredients? The seafood booths with mussels and shellfish and varieties of tuna in real sushi quality? The locals farmers, presenting their gorgeous products with a proud smile? The mass of vegetables and fruits that even tempt a carnivore like me to leave the beautiful sight of whole shelves packed with salami behind? The omnipresent offer to try, if possible? The cheeses? The colours? The atmosphere? The scents?

Borough Market

Borough Market

Borough Market

Maybe the people. People that are passionate for food. Good food. Real food that was allowed to see sunlight and grow up on a meadow. People that have a contagious sparkle in their eyes when they ask you if they can help you. People that love to cook and eat and enjoy.

Borough Market
Borough Market

Borough Market

Yes, we did come back here for more after our first visit. We tried as much as we could without exploding. We tasted the Comte from Borough Cheese & Co. We tried the gin from the East London Liquor Company. Lots of olive oil. Bought cured sausages at The French Comte. And munched ourselves through the street food from cold brew coffee over juices and smoothies, all the way to freaking amazing coconut pancakes, sausage rolls and burgers.

Borough Market

Borough Market

Borough Market

The only drop of bitterness was that we couldn’t take some vegetables with us. Or one of the mushroom baskets, some soft cheeses or fish. And that our bellies were stuffed too soon.

Borough Market

Borough Market

Borough Market

Borough Market

Thank you Borough Market for two wonderful and inspiring days in foodie paradise. We already miss you and your wonderful flavours.

And we’ll be back!

Borough Market

Borough Market

Borough Market

Street Food: Brick Lane & Camden Market

20160731-20160731-DSC_1631

There is a certain flair to street food markets that will ultimately pull you in. In Germany the trend is relatively new as far as I’m observing, and some attempts end in, sadly, rather bad and cheep food that comes at high prices and with an almost disappointed shrug of one’s shoulders in the end.

This isn’t a German problem only, naturally. It’s not that we don’t have great food either. On the contrary! But street food here still can’t shrug off this awkward image about being „not good“, fatty and unhealthy. Oh boy, how much do we have got to learn on that account!

20160731-20160731-DSC_1650

Of course a city like London is a bad comparison to a relatively small town somewhere between the Black Forest and the Swabian Alp. But let’s just take a look at London’s Brick Lane in the Shoreditch region. It has such a wonderful market that opens its doors on Sunday from 10am till 5pm to a colourful offer of food, fashion, music, art, and more.

20160731-20160731-DSC_1644

20160731-20160731-DSC_1642

It’s especially the cultural mix that fascinated us most about the London Artisan, the multiplicity of spices, flavours and scents. You can have Italian pasta, Japanese Ramen, or Spanish pealla. Chinese dumlings or Turkish sweets as well as Swedish buns, Mexican wraps or Greek antipasto.

20160731-20160731-DSC_1616

20160731-20160731-DSC_1617

You can indulge in cannoli (some Godfather fans present?) or solely in some fresh coconut water, some fruit or something like duck confit burgers or vegan pancakes.

20160731-20160731-DSC_1639

20160731-20160731-DSC_1609

The hall is vibrant with people chatting, meeting, eating, cooking, offering tasters. Wherever you go there is a good chance you will end up with your nose inhaling deeply over one of the many pans that bubble with food and breathe their delicious steam. Spice-pallets from Thai to Cuban to British to Vietnamese and to tropical islands await you everywhere. All you have to do is to just try.

20160731-20160731-DSC_1622

20160731-20160731-DSC_1637

And when you are done with the hall, you can go out, right back on Brick Lane itself, and experience even more. Worth a visit for example is one of the Dark Sugars stores: chocoholic paradise. You can buy whole bricks of chocolate here and the offer of chocolate truffles is amazing. Also it is one of these great places that makes hot chocolate with freshly chopped chocolate and in a way that will taste deliciously sinful.

20160731-20160731-DSC_1628

Afterwards you can take the Circle line via Baker Street and visit the address with the 221 B on the door and, on your way back, you could also make a stop at King’s Cross to visit Platform 9 3/4. There is a photo service for fans and a store…a nice place for Potterheads like me.

And not far from King’s Cross—just two stops away with the Northern line—there also is Camden Market.

20160727-20160727-DSC_1207

20160727-20160727-DSC_1138

Camden High Street is a region that seethes with modern life. The moment you step out of the Tube station it will capture you and lure you in. Head north, just along with the masses: They know where the good stuff will be. The walk up to the Camden Lock Village, where we are heading to, is an experience for itself. A little bit touristy, but also the home for subcultures.

20160727-20160727-DSC_1198

20160727-20160727-DSC_1194

You’ll see lots of tattoo parlours, piercing studious, beautiful Goth fashion and more, all lined up on both sides of the road. A feast for the senses! After a while you’ll cross a bridge and this, here, is where we wanted to go to all along. The street food market and all these wonderful stores that will charm you right away.

20160728-20160728-DSC_1254

Grab a drink somewhere, there’s enough juice, smoothies, lemonade or coffee, and stroll around. Take your time, because this wonderful place on earth is made of narrow, crooked alleys, with more and more to discover, just around the corner.

20160728-20160728-DSC_1225

Here you can have freshly roasted espresso from an adjacent booth, while you wait in line for some sushi with shrimp tempura that will make you smile in delight. Here you can look at handmade jewelry, while the scent of incense sticks from nearby lulls you in—in all the best ways.

20160727-20160727-DSC_1152

20160728-20160728-DSC_1229

A little further the food hall begins and simply the scents whilst walking through are pure joy. Asian, African, European, American…you will find what you are peckish for. Accept the tasters that are offered. Do it! And eat more than you thought you could, because it all tastes so delicious. The crispy fried chicken from the guys at the Thai booth for example. Heavenly!

20160728-20160728-DSC_1240

20160728-20160728-DSC_1245

And then there are the stables. Originally real stables, they have been made into a wonderland of tiny, little stores that sell all kinds of bric-a-brac and fashion.

20160728-20160728-DSC_1279

20160727-20160727-DSC_1173

Books, bags, accessories, psychic readings, dishware, shoes,…take a pick. My favourite were the Metal Rooster with its comfy unisex clothes and the Shoe Embassy (thanks again to Julia for the tip!). And always there’s the food nearby. Seriously: Take some quality time with you and a hungry stomach.

20160728-20160728-DSC_1265

20160728-20160728-DSC_1272

20160727-20160727-DSC_1167

I wish we could have spent more hours there, tasting ourselves through even more. But the last thing, the most wonderfullest (!) place in London? It’s still ahead of us.

Borough Market

Next and final stop: Borough Market.

A Tour to the Tower & Shaftsbury Ave

London

The streets are alive. People everywhere. Locals, foreigners, tourists, businessmen, workers, advertisers. A wonderful mix of ethnic groups and culture. The air is buzzing constantly and from the stairs next to you rises the unmistakable scent of the Tube. Yes, finally, I’m in London again.

London

There’s something to this metropole that has been fascinating me ever since I was three years old. An inner pull towards that place, all over the North Sea, that probably will never fade entirely. This time was the first time I’ve not spent with my family overseas or with typical tourist attractions.

It was the first time I’ve been there just to let my feet carry me, wherever we’ve wanted to, curiously peeking into small alley, sticking our noses into new markets, eating our way through pubs, booths, bars, and breakfast buffets. Enjoying a long-needed change of scenery from everyday life.

London

The Travelodge just next to the Tower was a perfect place to discover the city from anew. A five minute walk to the next Tube station and the Tower itself and—even better—with a new favourite pub right next to the hotel’s entrance. Only a few stairs or a lift ride away from the rented room.

I don’t know what it is that always makes us choose a bustling pub at our first evening at a new place. The connection to the locals, the promise of soulfood and an invigorating beer, a breath of everyday city life and the comforting jumble of the local language all around? Whatever it is; is it good we always end up coming back and back again. Like to the Minories with it’s wonderful collection of burgers, pies, desserts and drinks.

London

London

Go there on a Thursday or Friday evening from 5pm till 8 pm for a Pornstar Martini (Absolut Vanilia vodka, Passoã, passion fruit purée, pineapple juice and lime, served with a shot of Galanti Prosecco) and another cocktail of your choice for the price of one. Yes, the martini is as sinfully delicious as it sounds like. Also try their burgers and the salted caramel & chocolate bar.

If you do visit the Tower you will come across one of the Wagamama restaurants all over town. Inspired by Japanese ramen bars and Asian food in general they serve delicious dishes, snacks, and juices with a nice twist, that leaves you with a refreshed feeling and a happy belly. The lollipop prawn kushiyaki and the grilled duck ramen have taken a shine to us, as has the repair juice with kale, apple, lime, and pear. Order the mini cake selection for dessert or trust our favourite choice and directly go for the white chocolate ginger cheesecake. Yum!

London

London

Let’s leave the area around the Tower and go into the heart of the city around Leicester Square and Piccadilly Circus. There are places there that will always have my heart, starting with Foyles (my most favourite book store with a house-own café) on Charing Cross Road, Forbidden Planet on Shaftsbury Avenue (a must for every geek with a penchant for comics, books, or mangas—for games visit Orcs Nest, 6 Earlham Street), and Chinatown between them.

London

This time we couldn’t help ourselves to visit a few filming locations. Kingsman: The Secret Service got me hooked a few weeks ago and we visited one of the tailors in Savile Row that still has the Kingsman lettering on one side of its entrance sign, as well as the logo in the display window. And since St. James Street isn’t too far from Piccadilly Circus as well, we also went to visit one of the most traditional hatters in London, Lock & Co. Hatters, where people like Charlie Chaplin, Sir Alec Guinness and Winston Churchill got their headwear. What a great store.

London

Also, (if you are a Potterhead) there is Harry Potter and the Cursed Child playing at the Palace Theatre, Shaftsbury Avenue, currently. We didn’t get any tickets for the premiere sadly, so we haven’t watched it. But it’s a valid reason to go back.

London

A new place to eat at we found by mere accident while we waited for the Forbidden Planet to open. You find SaladPride in one of the hidden inner courtyards, 2 Neal’s Yard, and it is a wonderful oasis of calm and amazing smoothies, salads, and a great scenery—right next to one of the busiest streets in London. Just sit down, relax, and slurp a pear & lavender or mint & cucumber smoothie or an antidote juice and be amazed by the vibrant colours and wonderful people around you.

London

London

Another great place we fell in love with, almost too late during our stay, is the Shibuya Soho, 110 Shaftesbury Ave, right at the outskirts of Chinatown. If you are looking for a traditional Japanese place to eat at, you will want to go there. What almost held us back during our first visit were the prices…what we didn’t know though, was that they included everything a traditional Japanese menu is about: miso soup, pickles, more pickles, sauces, and the „main dish“ you choose. Let’s just say we almost wept because we dared to try it only on our second to last evening in town.

London

The food was more than amazing and we were reluctant to leave it behind. Go with the shabu shabu, a fondue-like dish with broth, any kind of gyouza that speak to you, or the sashimi don. Or invest a bit more and go for the fish plate with daily specials that I sadly don’t know what it’s called anymore, but that already looks so amazing it makes you swoon. Also have a green tea.

London

If you fancy Chinese on the other hand, go into one of the alleys next to it and settle for one of the places in Chinatown. Order some dim sum, a Peking duck dish or a Cantonese pork speciality, may it be ribs or crispy grilled belly. You won’t regret it.

London

Next stop: Brick Lane and Camden Market.

There’s Nothing to Fear Under a Blanket

Decke*photo source: unsplash

Blankets are something wonderful. Something brave. In the twinkling of an eye they can transform you into a superhero: Wrap it around your shoulders and you are ready to hunt evil; even if it’s only a fly buzzing around.

And if you’ve got enough of fighting: Soft and gentle as they are, all they want is a cuddle. To warm you and caress your soul. Wrap it over your desk and you’ve got your own, secret hideout place. Like back then when we were little. With a torchlight and the favourite book…what bad could possibly happen like this?

Of course you can always go the easiest way: Simply lay down on the couch and pull the blanket over your own head. It is nice down there, isn’t it? Safe and warm. Hidden from the world like this nobody will ever be able to see you. And—even better sometimes—you won’t be able to see anyone else either. And sometimes that all we need.

Shrimps, as I’ve come to hear, like to hide just as well. Under a blanket of noodle dough for example. Package by package is wrapped, fried in a pan until it is crispy, then shortly steamed and done is the favourite dish. For that I’ll even leave my own blanket for a while. Even if it is just for a short time.

Shrimp Gyouza

Shrimp Gyouza

Ingredients for 15 dumplings

For the filling:

  • 150 cooked und peeled shrimps, finely chopped
  • 1 small spring onion, washed and finely chopped
  • 1 small clove of garlic, peeled and finely chopped
  • a piece of ginger (as big as the garlic), peeled and finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp sake or sherry
  • 1 tbsp potato starch

For the gyouza:

  • 15 gyouza wrappers (from the Asian shop)

For the dip:

  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce
  • some chili oil

Additionally:

  • 1 tbsp vegetable oil

Get the package with the gyouza wrapper out of the fridge to let them defrost at room temperature for about 1 hour.

Mix the chopped shrimps spring onions, garlic and ginger with the soy sauce, sake and potato starch. Put about 1 tsp of filling onto 1 gyouza wrapper and fold it in the gyouza style.

Heat up the oil in a pan. Put in the gyouza and fry them at medium heat for about 5 minutes. Switch down the temperature to low, add a splash of water and cover the pan with a lid. Steam for 3-5 minutes.

Mix the ingredients for the dip, fill it into small bowls (like for soy sauce) and serve with the warm gyouza.

Summertime Happiness

Being outside. Throwing your arms up in the air. Simply because you can.

Sunbathing. A book to that?

Dancing in the warm rain. And finally being barefooted again.

Counting the stars, whilst thriving in the coolness of the night.

Celebrating simplicity. Complicated can come back later.

Even more sun! And noshing tarte flambee.

Tarte Flambee Goat Cheese

Tarte Flambee with Goat Cheese, Pear, and Mushrooms

Ingredients for 2 portions

For the dough:

  • 185 g wheat flour
  • 90 ml soda water
  • 2 tbsp peanut oil
  • 1/2 tsp salt

For the topping:

  • 150 g soft goat cheese
  • 2-3 tbsp sour cream
  • 1/2 pear
  • 2-3 champignons or other mushrooms
  • some fresh thyme

Knead the ingredients for the dough until it is smooth and soft. Cover the bowl and let it rest for 1-2 hours if you’ve got the time (the resting isn’t really necessary but it will be better with it in the end).

Preheat the oven to 250°C.

Cut the pear into small dices. Cut the mushrooms and the cheese into slices. Divide the dough into two halves and roll out each of them very thinly, until you almost can see through. Put each of them onto a baking tray with baking paper. Spread half of the sour cream thinly onto each tarte and scatter half the remaining ingredients onto each tarte as well. Bake for 5-10 minutes until the dough is crispy. Serve hot.

Searching for the Sun

Classic Hot Dog - Birds

Misery is here. It’s creeping through locked windows and doors, sneaking up on us like an unwelcome guest. It is carried by dark, thick clouds that keep denying us a lasting glimpse of the wonderful spring sun.

You almost tend to get hermitical. Not being able to spend your time under a blue sky for weeks when this–spring–usually is the one time of the year that urges you to spend your free time outside. To get yourself some energy. To soak up joy. And sooner or later you are simply displeased with everything. Including (let’s be honest here) with yourself.

So, distraction is what we need from all this shit. A new book. Tying knots into the socks of your most favourite person. A bunch of flower to brighten up the greyness. Tickling each other’s ears (or one’s own). Making plans for a trip. A Sunday, dedicated simply to soul food.

And because the weather outside truly is dreary, we’ll make the hot dog almost completely on our own. It is definitely worth the trouble anyway. And when you bite into that self-baked brioche roll, rejoice in the homemade ketchup, and you can’t even decide on which side of the filled bread you want to stop the dripping content first… you will smile again. I promise.

Classic Hot Dog

Hot Dogs

Ingredients for 6 hot dogs
the brioche rolls are our own, the rest is after a recipe out of Stevan Paul’s „Auf die Hand“

For the ketchup:

  • 100 g onions
  • 2 tbs oil
  • 120 g sugar
  • 2 tbsp tomato mark
  • 1 tsp paprika powder
  • 1 pinch of Pimento powder
  • 500 g canned tomatoes, pureed
  • 100 ml water
  • 50 ml white wine vinegar

For the brioche rolls:

  • 100 ml milk
  • 10 g fresh yeast
  • 1 tbsp sugar
  • 230 g wheat flour + more 
  • 1 tsp salt
  • 40 g unsalted butter at room temperature
  • 1 egg
  • for the coating: 1 egg yolk + 1 tbsp milk

For the cucumbers:

  • 1/2 cucumber
  • 1 tbsp white wine vinegar
  • 1 tbsp oil
  • 1 tbsp sugar
  • 1-2 pinches of salt

For the hot dogs:

  • 6 hotdog sausauges
  • 1 onion
  • 5 tbsp ketchup
  • 1 tbsp mustard
  • 1/2 tbsp grated horseradish
  • 1 hand full of salad leaves, washed
  • mayonnaise
  • the cucumbers from above
  • 6 hot dog rolls

Ketchup: Peel the onions and chop them roughly. Gently sizzle them in oil for 10 minutes, then add the other ingredients and bring to a boil. Reduce the heat to medium, so everything just bubbles, and let it cook openly for 1 hour. Puree everything, put the pot back onto the stove and cook for 15 more minutes. Strain the sauce through a sieve and press everything through with a tablespoon. In the end there should remain only about 1 tbsp of solid ingredients in the sieve. Fill into sterilized jars, store them in the fridge and use them up within 2 months.

Brioche rolls: Combine all ingredients in a bowl and knead for at least 5 minutes. Dust a working surface with additional flour and keep on kneading the dough in it until it just doesn’t stick anymore. It will still be soft and slightly damp. Put the dough back into the bowl, cover it, and let it rest for 2 hours.

Divide into 6 equal portions, knead them shortly, then form them to balls. Roll them between the working surface and your hands until they have a long shape, just like a sausage. Put them onto a baking tray, covered with a sheet of baking paper, cover it with a dry and clean cloth and let it rest for 30 more minutes. Preheat the oven to 200°C. Mix the remaining egg yolk with the milk and brush it onto the rolls. Bake for 15-20 minutes.

Cucumbers: Cut the cucumber into thin slices. Put everything in a pan and heat it up. Cook on medium temperature until the cucumbers are soft.

Hot dogs: Heat up the sausages. Peel the onion and cut it into dices. Mix the ketchup with the mustard and the horseradish. Cut the brioche rolls lengthwise, put in a sausage each and a bit of salad. Garnish with the hot dog sauce, mayonnaise, cucumbers, and onions. Enjoy warm.

The Joy a Weekend Brings

Chick Flick Popcorn

Not much equals the pleasant feeling of a weekend on one’s doorstep. Kicking off the shoes after a day at work, breathing in and being able to set aside the office keys, even if only for one or two precious days.

Hopefully they will be your own and filled with things you enjoy most. A walk through the woods. Indulging in some sports. A short trip. Cooking. Doing that thing you always wanted to do but never did. Catching up with friends and talking to them all day long. Laughing or crying together. Spending time with the loved one(s). Or simply enjoying a wonderful book and a glass of wine. Or read that amazing fan fiction with more than 100,000 words in one go.

For me film nights on a Friday evening are always a thing to look forward to. Relaxing on the couch, alone or in company, munching delicious stuff whilst ogling the screen with delight. Maybe that Danish road trip film that we can never have enough of. Maybe something dark. Maybe something heartwarming. Maybe a classic. Maybe even a series. Or maybe the favourite chick flick that never fails to make me warm and fuzzy inside, no matter how often I’ve watched it already.

Whichever you prefer, I can recommend this popcorn. I know, it’s utterly sinful. But hey, it’s Friday!

Sinful Chicken Skin Popcorn

Ingredients for 4 portions
(during a Pride and Prejudice session you can easily finish it on your own…)

  • the skin from 2-4 chicken thighs or breasts
  • salt and pepper
  • 1 twig of fresh rosemary, leaves removed and finely chopped
  • 2 twigs of fresh thyme, leaves removed and finely chopped
  • 50 g + 30 g of unsalted butter
  • 150 g corn

Preheat the oven to 200 °C. Lay the chicken skin pieces flat onto a baking tray covered with baking paper and sprinkle with a bit of sea salt and freshly ground pepper. Roast for about 20 minutes, until they look golden, bubbly, and crispy. Place them on kitchen paper to cool down.

Melt 50 g of the butter on medium heat, add the herbs, and keep on cooking for a minute until it smells nicely. Remove from the stove.

Put the remaining butter into a large pot. Melt it on medium heat and add the corn. Close the lid and wait for the corn starting to pop. Keep the lid on and shake the pot from time to time, so nothing gets burned. When the popping noise stops remove the pot from the stove.

Drizzle the melted herb butter over the freshly made popcorn and add sea salt (perfect are salt flakes) until you like the taste.

Crumble the chicken skin into bite sized pieces and sprinkle them over the popcorn.

… der Blog rund ums Kochen & Genießen.