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
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
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.
Add the minced meat and quickly make chopping motions to separate and incorporate them into the vegetables. Saute until meat turns white.
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.
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.
(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!)
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
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
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.
Add the minced meat and keep stirring till the mince meat turns white.
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
cheese, a bit at a time.
Boil the spaghetti according to instructions on the packet.
Saute the mushroom slices with oil and a bit of butter. Loosely mix the mushroom slices into the meat sauce.
Top the spaghetti with bolognese sauce and sprinkle with parsley leaves.
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 Salt 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.