grandmothers soup kitchen part I.
my grandmother, though belonging to a german speaking ethnic minority, came from former yugoslavia (which nowadays would be a part of croatia bordering the danube). what i am supposed to say is that her origin inspired her art of cooking including so-called poor man’s food and soups and lots of stuff spiced with paprika.
back when i was a child, one of my favorite soups was the (in Austrian) zupfte nockerl suppe, which was kind of a goulash soup with some special sausages, potatoes, and home-made pasta squares.
i tried to cook something similar to that soup with
- sweet paprika powder
- chopped potatoes
- sour cream
- grounded pepper
- 2 laurel leafs
- a few drops of lemon juice
almost the taste of my childhood!
home-made curry & almond sauce.
just in time for BBQ season, i made a curry sauce that’s friggin’ delicious.
my mother came up with the recipe as fondue sauce (she uses home-made mayonnaise in it), but since i didn’t had the recipe when i was invited to a BBQ at a friends place, i just improvised with a quite good result i dare say.
- green onions (about 2 pieces),
- grounded almonds,
- curry powder,
- olive oil,
- sour cream,
- salt & pepper,
- 3 halfs of canned peaches and a little bit of peach juice.
i sliced the green onions and lightly sautéed it in a drop of olive oil. i added the grounded almonds, roasted them together and but a bit of curry powder on it. put this mix aside from the oven, preferably in a bowl, then blend the peaches and put it in the bowl as well. add the joghurt and the sour cream, salt & pepper and stir it well. if you prefer a sweeter taste you can add a few teespoons of peach juice. put the sauce in the fridge over night. even tough you can eat it right away, the flavour will get more intense as the different aromas add up.
it will complete your BBQ meatfeast in a perfect way!