I've been absent not just from the blogosphere but also from real life the last weeks because I've been working on my Master's Thesis, an exciting exploration of public international law and its impact on....on.....*BANG* Oh sorry, just dozed off on the keyboard. Well let's forget about all that awfulness and focus on the food.
Interestingly, my S. really stepped up to plate as I languished in front of the keyboard for interminable hours, plying me with Club Mate and the occasional beer as well as breaks to watch True Blood and Mad Men. But most importantly, he cooked! Like this nice peanut butter curry with TVP that we found at a local Asian market.
He also fixed up the rice with the remaining nuts and dried fruits in the cupboard, plus some cumin. It was the perfect meal to shovel in my mouth as I worked on the Geneva Convention Chapter.
In addition, we recently signed up for a CSA basket to be delivered weekly, which has so far offered such delights as mirabellen (tiny little yellow plums), rainbow chard, and organic sauerkraut. Who knew this last would be such a delight?
We made a souped-up version of the Dutch hutspot I featured last year (you know, the carrot and potato mash that is cheap and crowd-pleasing). This time, we used potatoes, Sauerkraut, apples and garlic. It may not look like much above, but it was so good- sour, sweet, salty and creamy, and perfect with a crisp salad. Since the winter weather is already kicking into Berlin, this one is a keeper for a filling cold-weather meal.
Best of all, between the sauerkraut, potatoes, and apple, its hard to spend more than 1€ on this meal.
-5-6 peeled medium potatoes, quarted
-About 1 and 1/2 cups sauerkraut (more or less won't hurt) drained
-1 medium onion, diced
-4 cloves garlic, diced
-1 apple, peeled and diced into small cubes
-soy creamer and vegan margarine to taste
1.) Bring a pot of salted water to boil. Add in potatoes and drain excess water until just barely covered. Add in sauerkraut on top so it is spread out and covering potatoes. Cover and simmer for 23-30 minutes or until potatoes are easily pierced with a fork.
2.) Meanwhile, in a saute pan dollop some olive oil and margarine and put on medium low. Saute garlic and onions until soft and translucent, then raise heat to medium and add in apple. Cook 3-5 more minutes until apples and onions start to brown then remove from heat.
3.) When potato mixture is done, drain excess water then salt and pepper to taste. Mash with small amounts of cream and margarine until fairly creamy. Then add in onion-garlic-apple mixture and stir until just mixed. Serve with a big salad and some crusty German bread. Lekker!
Now if I could just figure out what to do with all of this kohlrabi, then the CSA would really be a thrill...
Song of the day: Beach House- Walk in the Park