Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
There are lots of different vegetables that are great when thinly sliced and cooked on a hot griddle. Courgettes and aubergines are my favourite. To bulk this dish out into a good selection of antipasti, serve with roasted tomatoes, grilled peppers and a good olive bread like this one.
Serves 4 as a part of an antipasti platter
Heat a ridged griddle pan until very hot.
Slice the courgette and aubergine very thinly along their lengths. You can do this by hand, but a mandolin makes it easier.
With a pastry brush, brush the vegetable slices on both sides with olive oil. Cook on the hot griddle until there are visible black lines on both sides. You will probably need to do them in several batches unless you have a very large griddle pan.
They can be served hot straight from the griddle, or left to cool and eaten cold.