Quick And Tasty Pineapple Chicken Tikka Masala Curry Recipe

Butter Chicken Tikka Masala tweaked rice indian curry coconut cream milk homemade recipe bell pepper

Did you ever eat out at an Indian restaurant and didn’t find the food particularly tasty? That means lack of flavor, too greasy or other issues with it?

I know there are many great Indian food places in the UK or for sure in Berlin but I really do think that Cologne comes short. Although my friends always like it when we have Indian, Middle Eastern or Asian food outside. It could be that im very picky, ok, admit, I am picky. Still, the problem exists if curry (in Iran it would be khoresht) style foods don’t become cooked with lots of love and care they will easily taste bad. As I said before very often there are not much ingredients involved but the ones that are need to be of good quality and prepared non-hastily.

Well, here is a recipe for a curry that will blow your taste buds though I even cut a big amount of the fatty ingredients. Continue reading

Foodora – Premium Delivery Service | A Burger & A Review

Menz Burger Köln Hamburger Fries Pommes Guacamole Review Kritik Beurteilung Gedanken Foodora Lieferservice Premium delivery app take out beef Köln Essen in Köln

I might have spent 16 Euros more wisely or more glamorous before. Was it good? Satisfying at least.

Since my visits in Egypt where practically every food place offers delivery I have missed being able to order anything that I have an urgent desire for and not only some dingy pizza directly from home.

This gap got recently closed by apps who offer an easy and safe process. Continue reading

Albalou Polou Recipe| Iranian Cooking

Albalou Polou Iranian cooking persian cooking rice with lamb and sour cherries saffron how to perfect crispy crust tahdig Schattenmorellen Lamm iranisch kochen persisch kochen safran food post recipe easy dinner pilow pazAlbalou Polou. A layered Iranian rice dish

Combining sweet’n sour with meat and serving it as main course for dinner is not a new concept. Germans have been doing it with game and lingonberries (see my beef-stew-lingonberry-homemade-spatzle recipe) since forever. But cooking this particular dish that calls for sour cherries and lamb was Continue reading

At Maman | Lavish Dining In Iranian Homes

stilllife at maman stillleben lavish iranian home sweet thome foodporn nutritioning healthyliving obst fruitlover oranges winterfruit seasonal picoftheday kölnbloggt blogger_de germanbloggers iranian food iranian dinner azeri cozy

There is a special warmth and coziness at Iranian homes that gives you an all year around christmasy feel. Maybe it’s because of the carpets on the floor, dimmed light and the perfume of deliciously cooking rice as soon as you enter the door.

Apart from the Persian rugs there may be nothing fancy, the table-cloth could be actually very cheap but everything is carefully selected to radiate a Continue reading

Spätzle & Stew | Really Easy German Comfort Food

Spätzle mit Ragout Preiselbeeren hausgemacht deutsches Essen German Food comfort food recipe Abendessen lingonberry beef stew

Due to special request by my friend Andy I’m sharing a recipe for homemade spatzle with lingonberry beef stew.

Hausgemachte Spätzle mit Preiselbeer-Rindfleischragout:

The Stew

  • 600 gr beef, 1 onion, 300 mL red wine, 1 jar of lingonberries, salt & pepper

For the meat you can take any kind that’s suitable for stews. We had a Jungbullen roast which we diced in big chunks. Prior to searing I always salt and pepper a lot but also dust in flour. This will add a nice texture later.

Then sauté in high heat until meat is slightly browned on the outside, add diced onions. After 2 minutes add wine. Boil up. Reduce heat to medium. Cover. Wait. Depending on the beef quality the dish shut be ready after 1 to 3 hours (ours took 2). The meat has to be tender enough that you can eat it. At the end add the lingonberries and cook until it reaches the consistency you prefer. Ready.

The Spatzle

  • 4 eggs, 300 gr plain flour, pinch salt, 100 mL water

This is easy. Way more easy than I thought initially. Whisk all the ingredients together. Replace some of the wheat flour with rye for a more bodied flavor. Boil up slightly salted water in a pot. Don’t reduce the heat. Take something that has holes. A grater worked fine with us. Put some of the runny dough on the grater and push it through with a spoon. The bits will fall into the water, puff up nicely and be done instantly. In-between take some out with a strainer or so and collect in a colander. When you’re done. Put some butter in a pan and fry the spatzle a little.


Serve with the stew on the side. Leftover spatzle can be used up the next day for awesome Käsespätzle, the original Mac’n Cheese.

Alright, Guten Appetit!


Souq Karaköy And Souq Ziyafet In Istanbul

Souq Karaköy Istanbul Turkey Türkei hipster bazar basar travel guide food festival harbor quarter foodblogger foodie artisanal support local organic fresh produce turkish food gram take awayGram Take Away

Going on with my Istanbul series let me tell you about a special bazar that is still kind of an insider and reminds me of the different food festivals or vendors markets that we have in Cologne except that in Istanbul rightfully no entry fee is expected.

Once a month the hip and the stylish gather at the Karaköy quarter in a former industrial building and take part at one of the Souqs that get organized here. Sometimes it is more about clothes and another times about food. The names differ, I am not completely sure why but it usually refers to the theme. When I went the Souq was named Ziyafet (Turkish for feast) and it was all about food.Souq Karaköy Souq Ziyafet Istanbul Turkey Türkei hipster bazar basar travel guide food festival harbor quarter foodblogger foodie artisanal support local organic fresh produce turkish food Continue reading

A Sip At Mischpoke // Series: Charming Places In Cologne

Mischpoke serrano truffle avocado sandwich and perfect cappuccinosMischpoke serrano truffle avocado sandwich and perfect cappuccinos

Right in the middle of the Belgian quarter there is a cute tiny café without seats.

Well, it once had seating in the back room but for the moment a record store is being housed in and takes up the space.

The name of this café is Mischpoke, a Yiddish expression. Not that the owner has a Jewish family connection but it is a fun sounding word and frequently used in German. Do I need to explain its meaning? Ah, just go and look it up yourself (in German) here.

Once Köln had a big Jewish population dating way back until ancient Roman times. Of course with what happened under the nazi regime the Jews and their culture got extinct here. But there is no reason that is stays abscond and that we can not remind here and there of the Jewish heritage. So I think the Yiddish name is perfectly appropriate and offering jewish dishes even more so.

This is why I stopped there the other day. Not for a quick refreshment in-between shopping which Mischpoke is excellently located for, no I pilgered with purpose to have a taste of pastrami sandwich which I had seen on the menu and I wanted to try since a long time but no place had offered it yet.

Irony has it that I was too late!!! as it’s already cut off the menu again due to lack of demand. Obviously my Cologne fellas don’t know what pastrami is and don’t feel adventurous enough to try. Hello! People are you crazy?

Fortunately the owner was there to keep my disappointment and hungry stomach at bay by offering me an alternative which sounded equally lekker and it really made up.

Mischpoke Köln Belgisches Viertel
Mischpoke, Maastrichter Str. 47. The storefront is painted in a nice dark cyan with simple logo design.

I ordered a cappuccino alongside and settled onto the tree hugging wood bench in front where I happily digged into that wonderful crunchy and warm bread you see above. It had a layering of delicate truffle butter, Serrano ham, avocado and some other salady greens. It was delicious! As was the cappuccino made of coffee beans provided by Heilandt, a local roastery.

If you stop by you can have the coffee to go but then you’ll miss on the cool urban neighborly feel which the people from surrounding shops hanging around the bench all day provide. I liked that very much.

And from time to time waves of funky music from inside will reach your plug tortured ears and remind you how great sound coming from those old school black discs can be.

(Instagram courtesy of Omid Shahedali and from Mischpoke’s Facebook)

Get Into Poached Egg Heaven With Your Shakshuka

Poached Egg Shakshuka rice greek yoghurt

I am not a professional food photographer but hopefully you still can see the poached egg goodness going on in my lunch there. Hmmm.

Shakshuka or Melemen, it’s what they call it in Turkey, is one of my favorite meals. Besides from being absolutely delicious it can be prepped in about no time. And just like pizza this dish is open for variation, meaning add whatever your fridge offers on left overs, it’ll only get better.

Just at the end of the cooking crack an egg over the pan, cover with a lid and poach it while turning the heat off. The remaining heat will be sufficient.

I also sprinkled some Jalapeños on top which I had pickled myself just the day before.

As for the rice you see underneath usually Shakshuka is accompanied by bread but I am trying to cut down on gluten in my diet for a better skin condition.

Head over to the New York Times dining section on Youtube where the great red headed Melissa Clark will give you a mouth watering two minute video on how to make Shakshuka properly. As I said my recipe is slightly variated if anyone is interested in my take just leave a comment.

Hungry? Try This Stew

dijon and cognac beef stew by smitten kitchen
dijon and cognac beef stew by smitten kitchen, image via smitten kitchen as my food photography skills still need improvement

There are moments of hunger when only a big fat amount of protein preferably of the animal fibre variety is the only food that can save you. And I don’t mean the typical “Heißhunger”, no no, more a hunger which had time to build up during a couple of hours and lets you fantasize of dinners the most elaborate kind.

At this point there is no way that a simple turkey sandwich would satisfy you and although hungry as hell with your stomach rumbling, you don’t want to head over to the next reachable fast food supplier. On times like this you are even willing to wait two hours prepping and cooking so you can treat yourself with really wonderful deliciousness.

This is exactly the situation where you should cook this stew. I discovered the recipe through smitten kitchen, a fabulous food blog I regularly browse for dinner inspiration. Actually the only food blog I find myself recooking meals from because the images are so appealing while at the same time the recipes still stay manageable.

Debs recipes are truly tried and tested and her step by steps very detailed. Just stay close to her directions and you’ll be rewarded with perfect results. However fortunately hearty meals always leave a little room for adjustment if ingredients happen to be out of stock or you just want to use what’s in storage.

This is what I did, as I used good old additive free Bautz’ner and Händlmaier sweet mustard, no shallots just onions, interchanged cognac for red wine because it’s cheaper to get a whole bottle and I like the taste of it in food a lot and at least I tossed the bacon, or more exactly the Speck, back in again which gave extra smokey flavor although Deb recommends only using the rendered fat.

The steps you definitely can’t skip are sautéing the ingredients separately, especially the meat. Oh the meat!!! We used Jungbullenbraten from our local REWE, nothing luxe, just conventionally raised and still it came out heavenly. I think in English it would be translated young bull roast or something and we cut it in big chunks. What makes it so tasty is the flour dusting beforehand, buttering the pan and browning it in batches in high but not too high heat. If you don’t own a Dutch oven just use a large nonstick pan with a lid. Seriously this will result into the best medium cooked mini steaks and I deeply considered eating them all up right away but as I said above this was the time to get fancy so on went the preparation.

For those of you struggling with American measurements I changed them into European and listed the ingredients as I used them. But for exact directions you have to head over to smitten kitchen.

Serve best along egg noodles or mashed potatoes.

200g smoked Speck (bacon), diced
2 large onions, diced
60g butter
around 800g beef chuck
flour, salt and pepper for dusting
250ml red wine
100ml organic beef stock
3 tablespoons smooth mustard
3 tablespoons coarse mustard
2 carrots, finely diced to make sure they cook through
300g mushrooms, sliced