Self-confessed sissi – Mak kimchi

October 12, 2014 by nadel&gabel

For some reason I forwent kimchi for long. I had read and heard a lot about it, but somehow it didn’t sound – and look – appealing to me. Fermenting in general always frightens me a bit, I guess. In retrospect this is quite funny cause it was only a bit later that I realized that our – and my – beloved German Sauerkraut is prepared actually the same way… It took Julia from “Chestnut&Sage” – a blogger that I […]

Categories: dairy-free, gluten-free, In the kitchen, pantry, spread, sauce & spice, vegan, vegetable, vegetarian • Tags: Asian, cabbage, chili, condiment, ferment, fermentation, fried, gochugaru, kimchi, korean, mak, nappa, pickle, preserving, recipe, rice, salt, season, spice

Mejadra – More than the sum of its parts

September 27, 2013 by nadel&gabel

You’ll tell me when you’re bored from Jerusalem-dishes? But this is such a flavourful but nevertheless everyday dish, that I had to post it. Ottolenghi and Tamimi got me when they told stories about family picnics where a big bowl of mejadra must not have been missing. And as I’m always into those (mostly simple) dishes that are packed full with the flavour of childhood memories, I had to try this lentil rice. The other reason was that I had […]

Categories: around the world, autumn, dairy-free, gluten-free, grains & legumes, In the kitchen, salad, vegan, vegetable, vegetarian, winter • Tags: arab, autumn, basmati, cooking, cucumber, easy, fall, food, Israel, Jerusalem, lentil, Ottolenghi, recipe, rice, yoghurt