Guido Flohr - #Hot

Pepper-Crusted Tuna With Pomegranate Corn Salad

Sat, 10 Sep 2016 21:00:00 +0000

The best way to cook a fish is not to cook it. Tuna seared in a pepper crust is a candidate for the second place. Crispy and hot from the outside, raw fish inside, and a thin layer of lukewarm, beautifully soft cooked tuna creates a remarkable combination of different flavors and textures.

Salty Caramel Sirup With Roasted Chilies

Mon, 12 Sep 2016 21:00:00 +0000

Recently, I was desperately looking for a Bulgarian supplier of salty caramel sirup. In vain, as it ultimately turned out. Instead I flew it in from Germany for tons of money and was even disappointed: To my taste, the original sirup by Monin is to thin, the caramel is not browned long enough and it lacks a pinch of salt. I started experimenting, and as it turned out, making the sirup at home is ridiculously simple at 10 percent of the costs and the result is in my humble opinion not at all second to the convenience product.

Spagetthi aglio, olio e peperoncino

Wed, 27 Jul 2016 21:00:00 +0000

Spaghetti aglio, olio e peperoncino --- spaghetti with olive oil, garlic, and hot peppers --- are a classical dish of the Neapolitan cuisine. The recipe is the one to go for when you have to cook something really special in no time at all.

Gratinated Feta With Turkish Pide

Sat, 09 Apr 2016 21:00:00 +0000

Gratinated brined cheese with tomatoes, pickled hot green chillies, olives and garlic with Turkish flatbread (pide or pita) and good olive oil is one of my classic dishes. The recipe is prepared extremely fast, delicious, vegetarian, and an ideal companion for a glass of red wine.

Spicy Red Lentils On Rucola Bed

Sat, 15 Oct 2016 21:00:00 +0000

Lentils are high in plant proteins and as such an important constituent of a low-meat or meat-free diet. In traditional German cuisine they normally appeared in stews with lumps of bacon and wurst. Nowadays they experience a much more creative treatment and also come in many different kinds.

Crunchy Hot Tofu With Vegetables

Fri, 05 Aug 2016 21:00:00 +0000

The photograph of Black Pepper Tofu had inspired me to buy "Plenty" by Yotam Ottolenghi. I tried the tofu recipe right away, but it did not immediately become one of my favorites: Too much tofu for my taste, not enough vegetables and way too much black pepper. And either chillies should dominate or black pepper but not both. However, all other recipes from "Plenty" that I have tried out so far were fantastic, I can absolutely recommend the book.