g minc


Green Sauce

The season for Green Sauce is coming near. Green Sauce originates from the state of Hesse and exists in three varieties, one from the city of Frankfurt (first picture), one from Northern Hessian countryside (second picture), and one from the city of Kassel, which differ in the herbs used and the way of preparation. All three are traditionally served with boiled potatoes. Prime boiled beef, bacon and ham, hard boiled eggs, or white asparagus are also popular with the sauce. It is a refreshing lunchtime meal for hot days.

Frankfurt Green Sauce

The seven herbs borage, chervil, cress, parsley, pimpinella, sorrel, and chives, (dill must NOT be used), a handfull of each, are very finely cut using a mezzaluna. The yellow of five hard boiled eggs is scrambled with ¼ cup of oil to a smooth mass. Add 125 g of sour cream, mix with the herbs, and season with finely ground garlic, lemon jiuce, mustard, pepper, and a pinch of sugar. Add another 125 g of sour cream. Mince the while of the eggs and add mix with the sauce.

Northern Hessian Green Sauce

Cut six hard boiled eggs into small cubes and mix with 750 g of sour cream. Add a good handfull of each of the coarsely cut herbs chives, dill, borage, pimpinella, lemon balm, sorrel, parsley, and tarragon. season with salt, vinegar, and a pinch of sugar.

Kassel Green Sauce

Cut four to five shallots into small cubes and braise lightly in butter until translucent. Add some flour and brown. Deglaze with ¾ of a liter of boullion and bring to a boil. Stir in 600 g of cream. Stir in a good handful of each of the coarsely cut herbs chives, dill, borage, pimpinella, lemon balm, sorrel, parsley, and tarragon (other herbs of the season may also be used). Add 10 hard boiled eggs, cut into quarters.


Dry Curry from Amaama to Inazuma. Credits to @itadakimasu-letmeeat for the gifs! I have finally cleared the bulk of my thesis writing, overseas conferences, and manuscript revision (please please please let it be published in a top tiered journal!), so it’s time to get cooking. This curry is very very sweet. My mum and bro said it’s pretty good, but that it’s pretty much bolognese with an added curry flavour. It’s also stickier and more pleasant on the palate, I think, because of the curry roux. You can put in more salt to mitigate the sweetness of the vegetables. Like Tsumugi said, I couldn’t really tell that there were bell peppers in there, so it’d be good for people who don’t eat their vegetables. 

Dry Curry (makes ~2-3)

  • 400 g minced meat (I used pork, the anime used beef)
  • Thumb sized piece of ginger (chopped)
  • 2 cloves garlic (chopped)
  • Half a large onion (chopped)
  • Half an eggplant (chopped)
  • Half a bell pepper (chopped)
  • Half a carrot (chopped)
  • 1 celery stick (chopped)
  • 30 g raisins 
  • 1 can tomato paste
  • 2 cubes of Japanese curry roux (or curry powder like in the anime)
  • Chicken stock (or 1 bouillon cube dissolved in water like in the anime)
  • Teaspoon of salt


  1. Heat oil in a large frying pan and saute garlic and ginger till fragrant. Add the onion and saute till translucent. Add the rest of the vegetables (I know they added the vegetables in an order in the anime, but to me it didn’t really seem to matter). Saute until the vegetables start to sweat juices and look wilted.
  2. Add the minced meat and quickly make chopping motions to separate and incorporate them into the vegetables. Saute until meat turns white.
  3. Add the tomato paste and curry roux. It will be difficult to incorporate them into the vegetables, so thin them out by pouring some chicken stock into the pan. Try to break them up and mix them into the meat and vegetables until well combined.
  4. Add salt to taste. (They also grated an apple into the sauce but my curry roux already contains apple). Add in the raisins and simmer till sauce is thick and the raisins are plump.
  5. Serve with white rice!

Rolanberry Lassi & Mint Lassi, by Mipije Papije

(Rolanberries, otherwise known in our world as Strawberries, and Mint both come into season traditionally towards the end of May, however, with new farming technology we can Enjoy Strawberries and Mint almost all year round! With the summer months just around the corner, try some refreshing and cool “Rolanberry” Lassi and Mint Lassi. Yes indeedie!)

Serves 2 of each

Ingredients and Instructions:

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Spaghetti Bolognese from Hunter x Hunter. Hunter x Hunter is my most favourite anime! I like it more as an adult than I did as a kid. Although it features boys and adventures, it definitely has very adult themes. The Hunter x Hunter world is brutal and merciless, requiring talent, luck, and on-the-spot strategic thinking to navigate through - much like the world we currently live in. Sometimes bad things happen to good people and vice versa, sometimes the bad people have sad pasts that made them that way. Anyway, back to the spaghetti bolognese, a good trick to make people eat their vegetables is to chop them up finely and hide them in the meat sauce (the vegetables, not the people).

Spaghetti Bolognese (serves ~3)

  • 300 g minced meat that’s not too lean
  • 2 bacon strips
  • Half a yellow onion, diced finely
  • 1 celery stick, diced finely
  • Half a small carrot, diced finely
  • 8 cherry tomatoes, diced finely
  • Tomato sauce
  • 1 tablespoon of mixed Italian herbs
  • ~5 tablespoons of parmesan cheese, grated
  • 3 large button mushrooms, sliced thinly
  • 3 servings of spaghetti
  • Parsley leaves, chopped


  1. Stir fry the bacon and onion till onion is transparent. Add the celery, carrot, and tomatoes and stir fry until moisture is exuded and the vegetables have shrunk.
  2. Add the minced meat and keep stirring till the mince meat turns white.
  3. Mix in the tomato sauce and herbs and bring to a boil. Season with salt an pepper, to taste. Simmer until the sauce becomes thick. Mix in the parmesan cheese, a bit at a time. 
  4. Boil the spaghetti according to instructions on the packet.
  5. Saute the mushroom slices with oil and a bit of butter. Loosely mix the mushroom slices into the meat sauce.
  6. Top the spaghetti with bolognese sauce and sprinkle with parsley leaves.
  7. Challenge people to eat it in 30 minutes!

Originally posted by yakumocchi

Originally posted by luna-lamperouge

Königsberger Klopse

Originating from Königsberg, East Prussia (today Kaliningrad, Russia), it is the best known regional meal in Germany.


for the meat balls:

  • 500 g minced meat (pure veal or mixed veal and pork)
  • 2 old bread rolls (or 120 g dry toast bread)
  • 2 Eggs
  • 1 onion
  • salt and pepper
  • 2-3 anchovies

for the sauce:

  • 3 tablespoons butter
  • 1 heaped tablespoon flour
  • 1 l boullion
  • 1 onion
  • 2-3 anchovies (optional)
  • 1 glass white wine
  • some peppercorns and allspice
  • 1 bayleaf
  • 1 natural lemon
  • 1 teaspoon to tablespoon mustard
  • 2 tablespoon capers
  • salt and sugar
  • 1-2 egg yolk


  • finely chop both onions and lightly sweat in butter
  • water anchovies briefly and chop to fine pieces
  • soak bread in water; remove excess water by pressing
  • use half of the onions and anchovies an all of the remaining ingredients for the meat balls to form a smooth mass
  • melt 2 tabblespoons of butter in a pot and mix with flour to make a blonde roux
  • add boullion and cook to a slightly thick sauce
  • add wine, the remaining onions and anchovis, spices, 2 to 3 lemon slices (including peel) and mustard and let simmer
  • form 12 meat balls
  • put meat balls into the sauce so they are fully covered
  • allow meat balls to cook for 30 minutes with the lid closed at very low heat (sauce should at maximum just even begin to simmer)
  • remove meat balls from sauce
  • pour sauce through a sieve
  • add capers and bring to a boil
  • season to taste with salt, sugar, and lemon juice
  • remove sauce from heat source
  • stir in egg yolk and a tablespoon of cold butter with a whisk
  • put meat balls into sauce again
  • serve with boiled potatoes

I’ve been missing Mexican food, so I threw this chili together. This is a rough approximation of what I did:

1/2 T vegetable oil

½ yellow bell pepper, chopped

½ onion, chopped

1 jalapeno, diced

250 g minced turkey breast

1 can kidney beans 

½ cup tomato sauce

1 T tomato paste

1/3 cup vegetable broth

1/3 cup frozen corn

1 T taco seasoning

¼ cup rice

Salt and pepper, to taste

1. Saute bell pepper, onion, jalapeno, and turkey in oil on medium heat until veggies are soft and turkey is cooked through. 

2. Add remaining ingredients and bring to a boil. Turn heat down and simmer, stirring occasionally, until rice is cooked through.

3. Serve with your favorite toppings, such as sour cream, cilantro, avocado, cheese or crushed tortilla chips. 

Vegan lasagna

1 tbsp olive oil
1 chopped onion 
2 crushed cloves of garlic 
300 g vegan mince, grated tofu or something similar 
700 g crushed tomatoes 
2 dl (0,8 cups) boiled red lentils 
1 tbsp dired oregano 
1 tesp chili flakes 
1 tesp paprika powder 
Ground black pepper 
About 10 lasagna sheets 
1 dl (0,4 cups) vegan milk (I use oat milk) + 4 tbsp 
1 dl (0,4 cups) vegan cream (I use oat cream) 
1 tbsp nutritional yeast 

Preheat the oven to 200 ºC (400 ºF) 

Fry the onion and garlic in olive oil until softend. Add the mince/tofu, tomatoes, lentils, and spices, boil for 5-10 minutes. Taste the mixture, add more seasoning of needed. 

Add 4 tbsp of vegan milk in an ovenproof dish. Spoon over some tomatosauce. Place some lasagna sheets over, and keep adding layers until the sauce is finished. Mix the rest of the vegan milk with the cream and nutritional yeast, spoon over the lasagna. Sprinkle over more dired oregano, and bake in the oven for 30-35 minutes.