Archive for the ‘Berlin’ Category

Devilled Eggs

Sunday, June 19th, 2011

You may call me unimaginative. I know, so far I have covered a Devil’s Food Cake and an eggy dish so  therefore amalgamating the two…it would seem fair to suggest a certain lack of adventurousness. However, when I woke up this morning I was still buzzing from a great dinner I shared with my parents yesterday evening. On the last night of their visit to Berlin, we celebrated by dining in the oh so trendy, Volt Restaurant, another treat along Paul-Lincke-Ufer. Here is their website, pretty snazzy.

We had the surprise menu and sure enough we were pleasantly surprised. Highlights included coffee and pig cheek amuse bouche as well as angler fish which, when alive, is so ugly it’s even uglier that this thing my friend and I drew when we tried to draw the ugliest thing imaginable, have a look. The Greek basil garnish on my elderflower torte rounded everything of wonderfully. Lovely.

So this morning, feeling foodie, I thrust open the fridge door only to find that after a weekend of wonderful culinary experiences the only edible possibilities were three rather old eggs. Hmmm, no oysters? No avocado or fresh juniper berries? Shame.

So here are some instructions so you can make something delicious should you ever find yourself in the same anticlimactic position I did:


3 eggs

Squirt of mayonnaise

1 tspn olive oil

2 tspn capers

Handful fresh basil leaves

½ tspn wholegrain mustard

Mini clove garlic

Salt and pepper

Paprika (for dusting)

  1. Hard boil your eggs (I knows you knows but here I goes:  cover room-temperature eggs with about an inch of cold water. Salt. Bring to the boil. Cover and take off the heat. Leave for six mins for soft boiled, eight for firm and eleven for hard)
  2. Whilst that’s happening, fry up the capers in the olive oil. About three minutes, or until they pop. Put to one side so they’re nice and crispy; don’t let them sit in the oil. Otherwise they’ll get a bit like bogies.
  3. Very finely chop up the garlic, basil and cooked capers. BUT leave a few for a nice garnish.
  4. When your eggs are done, peel them, cut them in half horizontally and then cut a tincy bit off the top and bottom so they sit up nicely.
  5. Put the yolks in a bowl and mash up with your basil, garlic and caper mix along with a good squirt of good mayonnaise, the mustard and generous seasoning.
  6. Roll the filling into little balls and pop into the whites.
  7. Garnish with the remaining capers, a small basil leaf and a sprinkling of paprika or cayenne pepper.
  8. See who is the best at fitting it in their mouth all in one go.
  9. Draw up a scoreboard.
  10. Challenge each other at rematches using similarly textured foods.

I know they look like seventies’ canapés, but at least they’re not covered in aspic and they taste better than Abba. Trust.

Brunch is the new Mass

Wednesday, June 8th, 2011

Last week I went on holiday with some friends to Copenhagen. However, this post is not about that. It’s about how Berliners do brunch.

Having not seen said friends in a while, they endeavoured to inform me of how predictable and tiresome I have become since living in Berlin. I am no longer allowed  to begin sentences with, ‘In Berlin…’ (probably because what follows induces such blood-boiling jealousy that people feel the need to eat their own fingers, no?). But here is my real point, this post is not so much praise for the Berlin brunch (although it is almighty) but more of a suggestion of how everyone should do every brunch. Every Sunday.

Look at it. Just look at it. It’s even on a really nice plate. And they chop the fruit up for you. Yes, you feel a little bit like a child but you don’t have to think about it because you can just pop the juicy chunks of ripe perfection into your mouth instead of wrestling with an insufficiently sharp knife.

So my recipe (well actually the recipe from the guys at Kantina von Hugo, Paul-Lincke-Ufer 23, Kreuzberg) for the perfect brunch ensemble is:

Parma ham, fennel salami, rosemary crusted ham

Some soft goat’s cheese and some hard Bergkäse

Ruccola salad with matchsticks of celeriac and a few kalamata olives

Freshly baked bread and butter

Slices of melon, kiwi, orange, strawberries and some grapes.

Freshly squeezed orange juice and a milchkaffee (like a cappuccino but not)

Really nice plate.