Some recipes arrive quietly and stay. This roasted beetroot with ginger, chives and a peanut lime dip is one of those dishes for me. It is simple, earthy and deeply satisfying, yet layered. The sweetness of beetroot, the warmth of ginger, the freshness of chives and the calm richness of peanuts come together without forcing anything. When I made it again recently, I realised how closely it mirrors the guiding word I have chosen for 2026: Yutori.
Bavaria meets Asia!
One of the current projects I am working on for a new Travel, Food and Lifestyle magazine, will take me to Bavaria a couple of times this year. I am really looking forward to it as not only does the State of Bavaria have a uniquely varied landscape and wonderfully multi-faceted locals, but also the Bavarian cuisine, which is hearty and rustic traditionally, has been undergoing an impressive reform. That is where my project docks on and takes it a step further.
Remember those university days when we literally lived on packets of instant ramen noodles after long hours in the library or in lectures or … at parties? The energy level at an all time low, often I had just enough to tear open a packet, drop the contents into a bowl and pour hot bubbling water from a kettle. As it steeped, I would snooze, head on the table!
If the British have their roast beef and Yorkshire pudding and the French the Blanquette de veu – then this is Thuringia's all-time classic Sunday lunch - beef roulade stuffed with paper-thin slices of bacon, onion and gherkins and spread with a hint of sharp mustard and served with braised red cabbage spiced with all-spice, juniper berries and cloves. The steaming hot potato dumplings - the famous Thuringian klöße are the exceptional darlings of every family here in Thüringen.
It’s officially here! Summer vacation is just around the corner and all three of us are looking forward to two and half weeks of lazy days, without routine, sun soaking, refreshing hikes, stylish city tours, good food and just quality time for each other.
This weekend was busy and filled with lots of fun, friends and food. It was the annual Onion Market Festival (I wrote about it in 2008) here in Weimar this weekend. The Onion Market in Weimar is always a great occasion for us to invite friends and simply enjoy Weimar in a totally different atmosphere.
He joined the running club at his school this year and has been training hard. His aim was simple: not to repeat the debacle of last year, where he fell and scraped his knees fairly badly. Being the tough kid he is he got up and continued running, making it to the finish with a few tears but determined to come in as a finisher. This year he was driven to do better. His will and resolve did surprise me and I had all my toes and fingers crossed for him.
He had worked out a simple strategy and in the end it worked well for him.
The weather was simply perfect, the gorgeous blue skies with speckles of fluffy white clouds certainly made the Onion Market experience memorable. We spent the whole day at the Onion Market, enjoying the Zwiebelkuchen, Federweisser, riding the Ferris wheel and simply indulging in good company.
That evening Soeren’s last words before he went off to bed were “I’m nervous to check my ranking in the computer tomorrow!” He came in 12th in his age group. He was fairly chuffed about the result!
The weekend also brought in some great news, one of which was that my feature for In The Kitchen With over at Design*Sponge was live. I think it was back in April when Kristina and I began working on the feature together. I loved her easy going way and professionalism. We contemplated a few ideas and quickly decided on one – it fit perfectly.
These Thai Red Curry Noodles are pretty much what my kitchen is all about! Head on over to Design*Sponge to get yourself a bowl of theses spicy noodles. Let me know what you think!
I’d like to say a huge Hi! and welcome to everyone who’s visiting my little space here from Design*Sponge. It’s great to have you all over and hope you’ll stay around for more. Maybe you’d like to get to know me better, or just browse through a few of my recipes – grab a cup of tea though – I have over 600, or even travel with me to some exciting countries and cities. Hope you are ready to join me on my crazy roller coaster ride.
More fun news to come later and stay tuned – tomorrow I’ll tempt your sweet tooth again!
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
So tell me – have you gone out and taken a big deep breath? I mean a BIG breath – really filling your nostrils and lungs with the air outside. Can you smell it? It may be distant but it is there – at least for us folk in the Northern Hemisphere. Spring is in the air.
The year really has started off so well! My sun dried tomatoes and purple basil pesto entry to HHDD #24 was one of the two winning entries. I am sharing the honor with another lovely blogger, Tartasacher of Mil Postres who presented a grand panna cotta with sweet pesto and raspberry sauce. When Joey wrote to me telling me the news I could hardly believe it. But yes - it seems for the first time since the begin of Hay Hay it’s Donna Day! there has been tie.
Brrrr!!! It's cold out there. With temperatures sinking down to -20 degrees C, it's beyond cold out there! The day was postcard perfect - clear blue skies, puffy white clouds matching the fresh powder snow and frozen snow crystals on the trees. Each time a sun ray caught a crystallized branch it glittered a rainbow of colors. I so badly wanted to take a few pictures to show you - but I think I would have frozen before I even got around to setting up my equipment.
Weeknights and it has to be quick and easy. While I love spending a luxurious long time in the kitchen, a glass of tasty Italian wine on the counter next to my mis-en-place, listening to tastier Eros Ramazzotti on the stereo, I will take time to cook a lavish meal, weeknights however is a dash against time.
My dad always says "Meeta steals time to work for her!" I was never sure exactly what he meant by that until a few years ago when he tried explaining how I manage my pace to Tom. What he meant was that my one hour would be two hours for many others. I "steal" time to do several jobs or chores at once. Multi-tasking has a whole new dimension with me.
So, for example today, a hectic work day but also with several private tasks to complete. It was one meeting after another, all over the university campus. In between I found myself with 20 - 30 minutes to kill. I used this time to my advantage. I did my grocery shopping at my organic store in the first 20 minute meeting-free block, the next 20 minutes block, made a doctor's appointment for Soeren, as class rep. for Soeren's class managed to arrange a day trip to the local fire station and brought back library books.
At home it's the same. While I am cutting veggies for dinner I will get Soeren to practice guitar or his reading. Or while I am tidying up I catch up on chit-chatting with friends on the phone and while I have a roast in the oven I do a bit of newspaper reading.
Are you exhausted yet? ;-)
Tom gave up long ago trying to keep up with my pace. I admit it's fast - but I have a problem. If I slow my pace I get edgy and irritated. Then I am not a nice person to be around. Am I exhausted at the end of the day? Not really. I was very hyperactive as a child. As an adult I found a way to channel the energy to my advantage.
On weeknights I will steal time and make a quick and easy dinner - full of flavor and nutrition. My preferred method of cooking - stir frying those lovely organic veggies I bought earlier in the day.
When the Chinese invented the stir-frying method they must have been thinking of all those busy working mums of the 20th/21st century!
Stir-frying is one of the easiest and quickest techniques of Chinese cooking. All it requires is cooking bite sized pieces of meat, fish or vegetables in a wok on a fairly high heat. As the pieces are small and the heat high it enables the food to be cooked quickly and fully. This short and intensive way to cook ensures that the full flavor and nutrients are retained in the food.
Although stir frying is typically an Asian way of cooking, I often use this method to cook a lot of my meals - be it Indian or Italian. I find it the healthiest - less oil, crispy flavor, perfect texture and full in nutrients.
This particular dish uses the simplicity of root vegetables, concentrating on the freshness of the flavor and texture. Many of you know that I believe in organic produce, but will never preach it to anyone. Here though I have to say the quality makes this dish. Try buying organically grown and fresh vegetables for this dish. You will notice the difference in the aroma and flavor straight away.
I chose to serve this with quinoa, cooked according to the instructions on the package, just using strong vegetable stock instead of plain water. The result a powerful and intensive meal - veggie pure and full of incredible aroma.
Ingredients
Printable version of recipe here.10 carrots, peeled and cut into bite sized pieces
6-8 Icicle radishes, peeled and cut into bite sized pieces
Bunch of green asparagus, cut into 2 to 3 cm pieces
Bunch of spring onions, cut into 2 to 3 cm pieces
Small bunch of coriander leaves, chopped
Small piece of ginger, finely chopped
2-3 cloves garlic, finely chopped
200 ml vegetable broth
1 1/2 tablespoons cornstarch
Peanut oil
Soy sauce
250g cooked quinoa
Method
In a large wok heat the peanut oil on high heat. Once it is hot add the ginger and garlic and sit-fry for 1 minute until transparent.
Add the carrots, radishes and asparagus and stir fry for 5 minutes. Add a little dash of the broth and cover to gently steam until the vegetables just start to soften.
Mix the cornstarch in a separate cup or bowl, with a few tablespoons of broth until smooth.
Add the spring onions and stir fry for another minute. Now add the soy sauce and continue to sauté for another minute or two. Finally add the remaining broth and cornstarch mixture. Bring mixture to boil, stirring until sauce thickens.
Sprinkle with chopped coriander and serve with hot bowls of cooked quinoa.
Notes & Tips:
- When stir-frying it is advisable to prepare all your vegetables (and/or meat) before you start cooking. Cut your vegetables and meat and place in bowls.
- Make sure all your ingredients are ready and within reach. Stir frying is fast. Often there won't be time to mix the sauce or look for the salt while things are cooking.
- It's important to cut your vegetables approximately the same size - bit size. This will ensure that everything is cooked evenly and thoroughly.
- If you are making a stir fry with meat or chicken, stir-fry the meat first. Cook completely and remove from heat. Then cook your vegetables, adding the meat at the end.
- Each item has a different time. It is advisable to start with those that take the longest to cook through.
- Heat the pan/wok first. When it's hot then add the oil. Once the oil is hot it is time to start with ginger, garlic and onions. These need to be stir-fried just for a few seconds, until they become aromatic.
- The sauce or broth should be added towards the end of the cooking time. If you find that the vegetables still need a few minutes, cover and steam until done.
Verdict
Not only does the wonderful rainbow of colors makes this dish look delightful, it is also the incredible aroma of ginger, garlic and lovely vegetables wafting in the kitchen that makes for hungry mouths sit eagerly at the dinner table. I personally find that quinoa offers a fantastic alternative to rice and pairs beautifully with the root vegetables. Perfect on any occasion, but a time saver on weeknights!
Don't forget to send me your authentic Italian creations by next week. The best creation could win a one year subscription to the La Cucina Italiana magazine! Details here.
You might like these Asian style dishes from WFLH:
 | Asian Style Tilapia |
 | Chinese Vegetable Noodles |
 | Honey Teriyaki Salmon |
Daily Tiffin Reading Tip:
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
The fact that I have started working full time out of home does not mean we have to make do with bread and water for dinner. Surprisingly the new routine is very relaxed and I am finding myself more balanced than I was before. It's probably also the fact that I have a few fantastic colleagues, whose gentle, easy going and soft spoken ways keeps me relaxed throughout the day and even demanding tasks are completed with ease. Previously I always had a awful feeling that I was working against time, which seemed to be ticking faster. Right now it's like time is my best friend and I have organized myself well enough to get a lot more done.
This also means that I am relaxed enough to make nice warm dinners on weeknights.
Believe me that was something that really had me brooding for days. I cannot imagine not being able to cook as often as I used to. It's my creative oasis. Putting on some light music, popping open a bottle of Prosecco and getting into my apron eases out the kinks the day might have left behind. Mixing, stirring, chopping and sizzling energizes me.
Nonetheless the dishes have to be quick and easy. Fish is perfect for this purpose and the Asian cooking method not only guarantees rapid meals but also one that is full of flavor.
Tilapia is currently the trendy fish in my kitchen. I know there are many arguments about this fish. The gourmands amongst you will turn up your noses and the practical ones will see why I really like this type of fish. It's easy to work with, it's not fishy and it's mild in taste, making it very versatile when combining with different ingredients or spices. It's wonderful when you want to use a flavorful sauce or seasoning that the fish does not compete with you.
For this particular dish I used simple, fresh ingredients and flavored it with typical Asian aromas. Spectacular!
The Monthly Mingle is out on the red carpet this month. I am taking you into the colorful world of Bollywood. This time one glamorous superstar dish will walk away with a copy of the fantastic Bollywood Cookbook
You'll find all the details here.
Deadline: 5 May 2008
Ingredients
Printable version of recipe here.
600g tilapia filets, cut into larger cubes
1 bunch spring onions, cut in approx. 3 cm long pieces
1 red bell pepper, cut in thin strips
50g cashew nuts, roasted and ground
1-2 red chilies, de-seeded and finely chopped
2 garlic cloves, finely chopped
6 tablespoons soy sauce
3 tablespoons sugar
50 ml peanut oil
Method
In a small bowl mix together the soy sauce and sugar until it dissolves. Set aside.
Pour the peanut oil in a wok and allow it to get very hot. Add the fish cubes and quickly fry it from all sides. Using a slotted spoon, take the fish out and place on a plate lined with paper towels to soak in excess oil.
Pour out almost all of the oil from the wok, leaving just enough to sauté the vegetables. Throw in the spring onions and bell peppers, sauté on high heat for 2 minutes. Add the chilies and garlic and pour in the soy sauce-sugar mixture. Simmer for a further 1 minute.
Finally put the fish back into the wok and coat with sauce. Add the cashew nuts and serve immediately.
Serve with Chinese style vegetarian noodles.
Verdict
I love these kind of dishes. The ingredients are not complex but fresh, the flavors are not heavy, but light and intense. The tilapia adapts perfectly to the aromas of the bell peppers and onions. It's the type of dish that has us licking the last drop off the plate
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Sugababes - Easy - New on my iPod and a brilliant song.
Next stop Shanghai! On our food journey across the world this weekend, I decided to make this great alternative to the usual sweet & sour chicken. A lot of people shy away from making Chinese cuisine at home as it is known, that although the cooking time does not take so long it is the preparation that makes one slog in the kitchen. This really does not have to be if you prepare and plan in advance. I normally go to our fresh fruit and vegie market at least once a week. Once a month I buy in bulk. I buy all types of vegetables and fruit that we like to eat at home and spend part of my weekend chopping and freezing these in portions. This way I always have fresh vegies nicely frozen for any type of meal. When I wanted to cook this sweet & sour fish I hardly spent any time cutting and preparing the vegetables.