Oh, tonight will be a big night, it will be all about my guests and cooking. That is how I start into a lovely day:
Cooking is playful and a very relaxing hobby for me, and with counting in enough time, just wonderful to spend the spare time. It even could become a fun celebration, such as serving some of my dearest friends. Here we go and let's get started:
First of all, it is all about the defining of the recipes and the proper preparation, so that the cooking could flow in a joyful way. I always chose the recipes along the seasons and what the guests like or dislike. Other than that, I mostly try to keep the various dishes simple but still special.
Without actively realizing we are using all five traditional senses we were born with, but we sometimes forget them as they are so self-evident plus we are often too busy in our lifes to think about it. Getting back to the cooking topic, I normally come to a point where I get an amazing, delicious and very exciting feeling when everything is ready on the table to be cooked. Therefore, I start cooking full of joy and happiness.
When I visualize all the products like vegetables, meet or fish, fruits, which I will process, I automatically use my first sense, the "SIGHT". To see the colors and the shape of the food is already an adventure. Or, especially today when I flambéed the beef, to see the fire was amazing.
In the beginning of cooking, mainly with a glass of prosecco, the second sense is being used as I hear the sound of the bubbles of it as well as when I for example cut the vegetables. So, I am talking about the sense of "HEARING".
Thirdly, when I will grab the meet, the fish, the pasta, salad or the chocolate or flour for a cake, you name it, you touch it, get a flavor of it in your hands as I process most of the food by hand and homemade. To feel the food is incredibly important for the further procedure, so, the "TOUCH" is essential.
After that, I am reaching an advanced level of cooking I will flow into the sense of "SMELL". Ahhh, have you ever tasted a fresh Mango from India (these are the best) or herbs from the garden? Or, if you think of a big, sweet strawberry, smelling it in the summer sun feels like heaven. Hmmm!
In the end, when all the different dishes are cooked it comes to the 5th sense, the "TASTE". Naturally, I will taste everything I cooked like the appetizer, main course and dessert.
This evening I have chosen an appetizer with avocados, tomatoes, coriander and a vinaigrette sauce as well as cooked shrimps. The combination of the ingredients was like a poem when I tasted it. The main course was a very special dish, filet beef with a mustard sauce, broccoli and wild rice. Even the various colors to look at the main course was fantastic to look at, the following tasting tremendously delicious. The sweets I kept simple with a chocolate cake and strawberries with double cream and pepper.
To round up the menue a glass of decent red wine was served. I have chosen a fine bottle from the new world called "Norton" from Argentina. It is one of my favourite and my guests liked it all together.
Late at night, my friends left the house and said goodbye with comments like "excellent" and "a dinner not to forget".
I put on a smile and was happy about such a wonderful, fun,
successful, culinary evening ;-)
Cooking is playful and a very relaxing hobby for me, and with counting in enough time, just wonderful to spend the spare time. It even could become a fun celebration, such as serving some of my dearest friends. Here we go and let's get started:
First of all, it is all about the defining of the recipes and the proper preparation, so that the cooking could flow in a joyful way. I always chose the recipes along the seasons and what the guests like or dislike. Other than that, I mostly try to keep the various dishes simple but still special.
Without actively realizing we are using all five traditional senses we were born with, but we sometimes forget them as they are so self-evident plus we are often too busy in our lifes to think about it. Getting back to the cooking topic, I normally come to a point where I get an amazing, delicious and very exciting feeling when everything is ready on the table to be cooked. Therefore, I start cooking full of joy and happiness.
When I visualize all the products like vegetables, meet or fish, fruits, which I will process, I automatically use my first sense, the "SIGHT". To see the colors and the shape of the food is already an adventure. Or, especially today when I flambéed the beef, to see the fire was amazing.
In the beginning of cooking, mainly with a glass of prosecco, the second sense is being used as I hear the sound of the bubbles of it as well as when I for example cut the vegetables. So, I am talking about the sense of "HEARING".
Thirdly, when I will grab the meet, the fish, the pasta, salad or the chocolate or flour for a cake, you name it, you touch it, get a flavor of it in your hands as I process most of the food by hand and homemade. To feel the food is incredibly important for the further procedure, so, the "TOUCH" is essential.
After that, I am reaching an advanced level of cooking I will flow into the sense of "SMELL". Ahhh, have you ever tasted a fresh Mango from India (these are the best) or herbs from the garden? Or, if you think of a big, sweet strawberry, smelling it in the summer sun feels like heaven. Hmmm!
In the end, when all the different dishes are cooked it comes to the 5th sense, the "TASTE". Naturally, I will taste everything I cooked like the appetizer, main course and dessert.
This evening I have chosen an appetizer with avocados, tomatoes, coriander and a vinaigrette sauce as well as cooked shrimps. The combination of the ingredients was like a poem when I tasted it. The main course was a very special dish, filet beef with a mustard sauce, broccoli and wild rice. Even the various colors to look at the main course was fantastic to look at, the following tasting tremendously delicious. The sweets I kept simple with a chocolate cake and strawberries with double cream and pepper.
To round up the menue a glass of decent red wine was served. I have chosen a fine bottle from the new world called "Norton" from Argentina. It is one of my favourite and my guests liked it all together.
Late at night, my friends left the house and said goodbye with comments like "excellent" and "a dinner not to forget".
I put on a smile and was happy about such a wonderful, fun,
successful, culinary evening ;-)
