The BetaDinner turns into RollinRestaurant. SOLD OUT!

Update – we are sold out. If you want to be on the waiting list or if you like to get an Email alert for upcoming events, just send us a mail.

Thanks to 40 fantastic guests our BetaDinner on the 5^th of March was a success. Strengthened by the feedback, we are excited to host a new dinner.

The dinner will take place in downtown Berlin on Saturday the 7^th of May. We like to have you as our guest but you need to fulfill two conditions; to begin with, you look forward to spend an evening with great people and excellent food and second, you will bring a friend. Not just any friend, but a friend with another nationality than yourself. For example if you’re German you bring an Italian friend, if you’re Norwegian you bring a Brazilian friend and so on.

What can you expect from the evening? Well, we can assure you we aim high with our three course dinner. Apart from the food, we are sure the mix of 40 food lovers with different background sitting at one large table will guarantee a fabulous evening.

If you want to join us on Saturday the 7^th of May at 19.30 please do the following:

1. Send an email to rollinrestaurant@googlemail.com. The first 20 with friends are in.
2. Wait for the confirmation email & transfer 30 Euro per person.
3. On Friday the 6^th of May you will get an email with the three course menu and the address to the dinner location.

Drinks are not included in the price but at the location you can buy beer, wine and non-alcoholic drinks at reasonable prices.

By the way, the dinner is for you who love food and eat everything. We’re not serving vegetarian food or other alternatives. We are looking forward to serve you and your friends!

You will also find this invitation in German on Paul’s blog.

P.S. If you would like to come, but your friends from abroad can’t make it, just post that in a comment and check out the comments on Paul’s Blog– maybe someone is there without a partner as well, and you guys can go together!

Deep-fried sea mussels – a childhood memory

My memory when it comes to food is extraordinary. I can remember almost every really good meal I had. Though, when it comes to my childhood the memories are a bit blurred. As far as I remember our Friday dinners in the 80’s consisted of one of the following three courses; Sausage Salad, Steak Tartare or deep fried mussels. Since my mother is a fabulous chef  the variation must have been much greater but at least those courses have stuck in mind. Sausage salad is a German specialty with sliced cooked sausages, gherkin, Emmenthaler cheese, onion and a sauce vinaigrette. I assume you are all familiar with steak tartare but have you tried deep-fried mussels? Back in the days my mom used canned mussels but in this recipe I used the left overs from the moules frites.

Ingredients

• 1 kilo sea mussels
• 1 onion
• 1 garlic gloves
• 1 sprig of thyme
• 1 bay leave
• 3 white pepper corn
• 2 dl dry white wine
• 2 dl wheat flour
• 1,5 dl beer
• 1 whipped egg white
• 2 L oil

Chop the onion/garlic and sweat it in some oil. Add wine and the herbs. After 2 min add the cleaned mussels. Cook under lid until all the clams are open (3 min). Remove the mussels from the stock. Save the stock for sauces or a soup.

Make the batter. Mix flour and beer to a smooth consistency. Add the egg white carefully. When the mussels are cold add them carefully to the batter and make sure every single mussel is covered.

Heat the oil to 160 ° and fry the mussels until they are slightly brown (3 min)

Serve with lime and a remoulade sauce or a mayonnaise flavored with curry.

Music: Listened to Jay-z, The Blueprint 3

Pot au feu with chicken and wild garlic

The spring has arrived and at the Farmer’s market the early vegetables have been introduced – Carrots, wild garlic (Bärlauch/Ramslök) and even German asparagus. We say farewell to all wonderful wintery stews and steaks and welcome the more colorful spring food. We haven’t yet tried the asparagus but in this yummy dish we used wild garlic and the primeur carrots.

Ingredients

• 4 breasts of chicken, corn bred
• 1 bundle of Wild garlic
• 6-8 dl Chicken broth
• 8-10 primeur Carrots
• 8-10 primeur Radishes
• Sugar peas
• 8-10 primeur Potatoes
• 4 spring Onions
• Butter
• Salt and pepper
• Chives

Start by boiling the potatoes and set the oven to 100 degrees Celsius. Chop the wild garlic, season the chicken breasts on both sides, cut 4 squares of plastic wrap and put one chicken breast onto each of them with the skin side down. Add the chopped wild garlic onto each breast and seal the plastic wrap. Put the breasts onto a baking plate and bake them in the oven until they are almost done.

If you don’t have the time or the knowledge to boil a tasty chicken broth you can always buy “homemade” broth at your nearest Farmer’s market or market hall. It will taste a lot better than stock cubes.

Prepare your primeurs, wash them and blanch them.

Heat up a frying pan with butter. Remove the plastic wrap from your chicken breasts and fry them in the pan, also make sure to baste them with the butter so that they get a golden colour all around.

Heat up your primeurs and your potatoes in the chicken broth. Slice the breasts  and arrange them together with the primeurs and the chicken broth. Decorate with chives. Serve!

Music: Playing Bibio’s latest album Mind Bokeh

Spring brunch for your friends

It is springtime in Berlin, with a few minor setbacks, with warmth, sun and happy people. Every year it is really fascinating when the sun comes out; where are all the people hiding during the winter!? Anyway, back to the brunch…

French rolls

• 50 g Yeast
• 6 dl Water (lukewarm, 37 ⁰ C)
• 12 1/2 dl Wheat flour
• 2 teaspoons Salt

Stir the yeast in the water until it dissolves, add the flour and the salt. Mix the rather runny dough quickly. Let the dough ferment for an hour. Set the oven to 250⁰ C.

Pour the dough carefully on a, with flour, powdered worktop and add flour on top of the dough. Cut the dough in approximately 30 pieces, and put them carefully on baking plates covered with oven paper. Ferment for another 10 minutes.

Put the baking plates in the oven (if you have a circotherm oven, otherwise bake one plate at a time) and spray some water into the oven. After 5 minutes lower the temperature to 200⁰ C and bake them for another 5-10 minutes.

Swedish herring specialty

• 4 Potatoes, boiled
• 1 Red onion, chopped
• 1 tin of Matjes herring (you can get it at IKEA)
• 2-3 Pickled gherkins, sliced
• Dill
• Chives, finely chopped
• Västerbotten cheese, slices
• 1-2 Spring onions, chopped
• 10- 15 Pickled onions

Dressing

• 3 tbsp Rape oil
• 1 tbsp White vine vinegar
• 1 tbsp sweet Mustard
• Dill
• Salt and pepper

Arrange the ingredients on to a platter so that it looks nice. Mix the dressing ingredients together and pour it on top of your dish.

Ceviche

• 1 Avocado
• 100 g fresh Zander
• 1-2 Spring onions
• 1/2 Red pepper
• 1 Garlic clove
• 1 Red chili
• 2 Lime fruits
• fresh Mint
• Olive oil

Cut everything in small pieces. Put the fish in a bowl, press the lime juice over and add a splash of olive oil, leave it for 30 minutes. Add the rest of the ingredients and blend everything together.  Serve on a platter or in glasses.

Smoothie

• Bananas
• raspberries, frozen or fresh
• fresh Mint leaves
• Yoghurt
• Mango juice

Use an electric mixer; add all the ingredients and mix them together. Decorate with fresh mint leaves and raspberries.

Small pancakes with fruit salad and ice cream

• 4 Egg whites
• 4 Egg yolks
• 2,5 dl Wheat flour
• 3 tbsp Sugar
• a pinch of Salt
• 2,5 dl Milk
• 3 tbsp Sour cream
• 50 g Butter, melted

Use an electric mixer and mix everything except for the egg whites in a bowl. Mix the egg whites separately to a soft meringue; blend it carefully with the mixture. Fry your pancakes in a medium heated frying pan with butter, approximately 1-2 minutes on each side. In a medium-sized pan you can fry three pancakes at a time, we used approximately 1/2 dl mixture per pancake.

We served ours with a fruit salad; blueberries, honeydew melon and plums. And a vanilla ice cream on top!

Beside the above mentioned dishes we also served a Ceasar salad (without chicken), chicken drumsticks, a very tasty Spanish sausage, bacon and scrambled eggs with chives. Want more brunch inspiration? Check this out!

Music: Listening to jazz; Koop, Movitz and Magnus Carlsson & The Moon Ray Quintet