Vietnamese spring rolls

How to roll the spring rolls nicely, instruction video.

Unfortunately we failed a bit with ours, we have to give it another go now when we know how to do it. Note that we buy all our Asian ingredients in a local Asian store here in Berlin.

Anyhow we filled ours with;

  • sliced cucumber
  • sliced carrots
  • sliced spring onions
  • rice nudles
  • shrimps
  • sliced radish

I really recommend this dip sauce, it is very taste and you can decide for yourself how strong you prefer it.

  • 1-3 tbs water
  • juice from one lime
  • 2-3 tbs fisch sauce
  • 1-2 teaspons of sugar (honey works fine as well)
  • 2 cloves of garlic (we prefer grated instead of squeezed)
  • fresh chopped red chilifruit or Sambal Olek

Stir everything together or use a shaker. Done!

That was our dinner yesterday.

What the world eats

Really interesting and terrifying article in the Times with pictures from the book “Hungry Planet” by Peter Menzel and Faith D’Aluisio. It shows pictures of families from all over the world and what they eat during a week. Note the cost of the food they buy.

Time Photo Gallery

Time Photo Gallery II

Time Photo Gallery III

Link number three shows how different our “supermarkets” can be throughout the world and how we bring our food home and prepare it.

You can buy the book at

Planning Asian tasting menu

For this Saturday we’re planning an Asian tasting menu with seven courses. We found an incredible recipe of  coconut chocolate with mango sorbet. I believe that is one of the desserts.

We also found some good asian recipes from the Swedish chef Marcus Samuelsson that we’re considering.

Pics and recipes on the blog on Sunday.

Chocolate fondant with rasberry sauce

A really easy dessert to make.

We use the following ingredients:

  • 100 g Chocolate, 70 % cacao or more
  • 100 g Butter
  • 40 g Sugar
  • 27 g Flour
  • 2 Eggs
  • 2 Eggyolks

Whisk sugar and butter together, add the two eggs and then the eggyolks. Melt the chocolate carefully over a water-bath. Pour the melted chocolate over the sugar-butter-eggs and add the flour. Pour the thick and fluffy mixture in four small tins and put them for 6 minutes in the owen at 200 degrees Celsius.

Serve with rasberries mixed with a small amount of sugar, if necessary, and fresh mint leaves.