Cooking and Experimenting

Great Recipes


This dish has a lovely sesame-miso flavor, not too strong but just right!
The ingredients that are in parts, you would have e.g. 1 tablespoon of Miso, 1 tablespoon of Soysauce, etc. Depending on how much you need and how many people there are, you need to vary. Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - 1 part White Miso-Paste
  • - 1 part Soysauce
  • - 1/2 part Sesame Oil
  • - 1 part Tahini-Paste
  • - 1 can (400ml) Coconut-Milk
  • - 1/2 Head of Garlic
  • - 2 cm Ginger
  • - 1 small piece of old Bread
  • - 100-150 grams of Glassnoodles per person
  • - a bit of freshly cut Chili if you like it hot!

  • If you want:

  • - some Broccoli
  • - 1-2 Carrots
  • - some Tofu
  • - Soysauce

Cooking Instructions

Mix the soysauce, tahini, sesame oil and coconut-milk until you get a nice, brown color, if the sauce is too light, add a bit more soysauce. Taste and add spices if needed. Mince the garlic and fry in some sesame oil until it starts to brown. If you like it spicy, now is the moment to add chilis. Pour the sauce into a large pan and add a small chunk of old bread to bind the sauce. Cook the glass noodles for a short while until they start to feel soft, then add them into the pan and mix well. Cook until the noodles are done to your liking. Top with black sesame-seeds and serve with e.g. blanched broccoli and or carrots briefly fried in a pan with tofu and soysauce.

Debreciner Dumplings with Tomato-Coconut Sauce

Inspired by a traditional Semmelknödel, this dish is similar but still so different! It got a lovely flavor and is quite yummy!
Estimating and taking a recipe as a guideline but still adding your own twist onto it are things that are priceless.
What you will need:

  • - Mungbeans
  • - Sweetcorn
  • - Eggs
  • - Bread Cubes
  • - Debreciner-Sausages (or other)
  • - Leek
  • - Tomato Paste
  • - Coconut-Milk
  • - Soysauce
  • - Milk
  • - Rice
  • Spices

  • - Oregano
  • - Cumin
  • - Chili
  • - Pepper
  • - Sugar

Cooking Instructions

Cut the sausages into bite-sized pieces (the smaller, the easier it will be to make them into a real ball shape), cut the leek(s) in half and wash, then cut it in tiny pieces. Wash the mungbeans. Wash the rice and cook it either in a rice cooker or a pot in salted water. Crack some eggs and combine them in a big bowl with the bread cubes. Add a big sip of milk, add peper and salt, mix in some soysauce, the oregano, cumin and chili. Preheat the oven to 220°C or 428°F circulating air.
Mix the dough very well and add some more bread cubes. Press the dough into balls and place on the backing sheet. It will take about 30 minutes until the egg is cooked through and the balls have a nice color.
In the meanwhile you want to mix the tomato paste and the coconut-milk in a big pan with some soysauce. Season with oregano, cumin, chili, pepper and a pinch of sugar. Bring to a boil and serve on a plate with the rice and the fully cooked dumplings!