dragon fruit

Latkes With Caramelized Nectarines

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Latkes, kartoffelpuffer, reibekuchen, potato pancakes, bramborák, draniki – a hundred different countries, a hundred different names for the same amazing potato dish. Jewish in origin, it has found its way into a myriad of other cuisines were it has become a beloved dish of longstanding tradition.
Potato pancakes are very popular in Europe and particularly in Germany, where you can find “Puffer Kiosk”s on many streets, at fairs and festivals and of course in many restaurants and in many homes, were they will be served by themself as snack, or accompanied by fruits, or part of savory dishes, with bacon, fish or other proteins.
I have eaten and loved “Kartoffelpuffer ” ever since I had the first ones at our home, lovingly prepared by my mom. At our home they were always served with apple sauce, no exception.
Tilly was not the world’s greatest cook, but she made the best potato pancakes – period. Memories…….. 🙂
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Bon Appetit !   Life is Good !
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More about ” Latkes
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More “Latkes” on ChefsOpinion
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Latkes Recipe
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Typical German

Typical German “Latke Kiosk”

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Latkes With Caramelized Nectarines

Latkes With Caramelized Nectarines

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Latkes

Latkes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fruit – What’s Not To Love ? ! ………..

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Ever  since I have started my “Hans’ Lighter, Healthier Comfort Food” meal plan, many people have asked me:
“How can you survive on so much fruit without getting bored?”
My meal plan calls for fresh fruit (supplemented by power-bars, dried fruit and nuts) for breakfast, lunch and snacks.
Below find a small selection of typical fruit platters and fruit bowls I make at least once a day. Please notice that there are few (if any) “exotic fruits”.
I will of course buy other fruits besides the ones pictured, such as mango, rambutan, star fruit, kumquat, sapote, dragon fruit, passion fruit, dates, mongosteen, star apple, etc, but what you see below is my usual, daily staple. I usually make a large platter of mixed fruit and berries when I get home from work and put it in the fridge. Later, a few hours after dinner, I usually eat about half, then have the other half for breakfast. For lunch on workdays it’s usually apples, pears, mandarines and such. Lunch at home is usually a bit more elaborate, with grilled fruits and a small cup of sugar- free/fat-free yogurt or sugar-free sherbet thrown into the mix. Most fresh fruit meals are supplemented by either dried fruits, vegetable chips, powerbars and assorted nuts or a combination thereof.
I hope the pictures below will encourage you to eat more fruits and help you to believe that a plate of fruit does not have to be boring 🙂
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Bon Appetit !   Life is Good !
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Wings Glazed With Fermented Black Bean Sauce

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Wing’s  (like life itself) can become a bit boring if you don’t change the method of preparation once in a while, so last night’s wings got a different twist of flavor by marinating them for 24 hours in fermented black bean sauce, lime juice, hoisin sauce, sriracha, soy sauce and granulated garlic. Then roasted at 385 F for ninety minutes, basting often with the marinade. Good Stuff 🙂

Bon Appetit !   Life is Good !
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Wings Glazed With Fermented Black Bean Sauce

Wings Glazed With Fermented Black Bean Sauce

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