Gastronomical Spotlight: Schrannenhalle and Viktualienmarkt, Munich

I mentioned in my last blog entry that you can find the best goulash soup hubby and I have had to date at Schrannenhalle. What I didn’t say is that Schrannenhalle is not a restaurant, but a food market hall, and a must-see for all foodies!

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While you’re in the area, pop by the most famous food market in Munich, the Viktualienmarkt.

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Dining with Little Miss Ling: Favourite Eats in Munich, Germany

Hubby and I spent our first two months in Germany in Munich, so naturally, being the foodies that we are, we discovered some great dining spots. Since our flight from Italy landed in Munich, we thought we’d spend an extra night in Munich to revisit all our favourite eats.

Bergwolf:

Rote Currywurst mit Pommes €4.90

This is the only restaurant in our experience that serves currywurst with a curry-like sauce. Everywhere else serves currywurst with tomato sauce with a bit of curry powder sprinkled on top. I don’t know which sauce is more authentic, but I do know the currywurst at Bergwolf tastes a million times better than the currywurst I’ve had elsewhere, including Berlin – the home of currywurst!

Schrannenhalle:

Goulash Soup with Brown Bread €6.50 – The best goulash soup ever!

Kebap-House:

Döner €4.30 – Beautifully toasted soft bread, succulent meat, and mouth-watering chilli sauce combine to create the most delicious kebab hubby and I have ever tasted!

Angeli:

Tortellini Panna e Prosciutto (Tortellini mit Vorderschinken in Sahnesauce)

Clockwise from top: Tortellini Panna e Prosciutto (Tortellini mit Vorderschinken in Sahnesauce) – EUR5.50; Lasagne alia Bolognese (Lasagne mit Fleischsauce und Käse überbacken) – EUR5.50; Tagliatelle Emiliana (Bandnudeln mit Erbsen, Vorderschinken, Champignons in Sahnesauce) – EUR5.50

Tiramisu – €3.00

Tiramisu

Lasagne alia Bolognese (Lasagne mit Fleischsauce und Käse überbacken)

(Hover over the photos for the names of the dishes, and click to see full size image.)

Sadly, hubby and I discovered on our recent stay in Munich that Angeli is no longer there. We weren’t able to find out whether it had closed or moved, but I’ve included Angeli in this post because:

1. it was our favourite dining spot in Munich and deserved a mention;
2. I needed to say goodbye properly and lament my loss; and
3. if anyone reading knows what happened to it, I want to hear from you!

The Tortellini Panna e Prosciutto was our favourite dish. It used the most delicious ham, which was complemented perfectly by the cream. The Lasagne alia Bolognese was a close second, with amazing flavour. Not only was the food delicious, it was really cheap as well, especially if you ordered takeaway! Each pasta dish was only €5.50, and the portions were huge! Alas, Angeli is no more, but I will forever hold the memory of it fondly in my heart…

Dining with Little Miss Ling: Italy

Hubby and I returned two weeks ago from a one week holiday in Italy. I was really looking forward to eating my way through Italy, but the cities we visited were so touristy that it was really difficult to find an authentic Italian restaurant with good food and reasonable prices. Unfortunately for us, we ate at a lot of duds before finding the real deal. Fortunately for you, I’m going to share the restaurants we enjoyed the most below.

Osteria Tripperia Il Magazzino, Florence, Italy:

Ravioli di Lampredotto con Cipolla di Tropea €12

Tagliatella al ragu Bianco €12

(Hover over the photos for the names of the dishes, and click to see full size image.)

This was by far the best meal we had on our entire trip. You could really taste the tripe in the ravioli dish, and the tagliatella could possibly be the most amazing pasta dish I’ve ever tasted! I was trying so hard to decipher the ingredients in the white ragu, but really I don’t have a clue as to where to begin! I’m determined to find out though!

Osteria del Gatto, Siena, Italy:

Ravioli maremmani burro e salvia

Peposo

Panforte

Ricciarelli

(Hover over the photos for the names of the dishes, and click to see full size image.)

I highly recommend the Peposo. The pepper flavour is potent, but it all ties in beautifully!

La Taverna dei Fori Imperiali, Rome, Italy:

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We had the most delicious eggplant parmigiana ever here!

San Crispino, Rome, Italy:

Clockwise from top: Left: Mandarin, apple, honey; Right: Banana, grape, pistachio

(Hover over the photos for the names of the dishes, and click to see full size image.)

There are gelato flavours here that you won’t find anywhere else, and you can tell from their authentic taste that quality ingredients are used in the making of the gelato. It was so delicious that hubby and I went back the second day. Hubby tried two new flavours, hazelnut and chocolate meringue, while I ordered what I thought would be the ultimate combination – honey and banana. Was I right? You bet!

Hua Lian, Rome, Italy:

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Hubby and I had so many dud meals that by the end of the trip, we were really just craving some simple and familiar food. The dishes weren’t anything out of the ordinary, but they were just what the doctor ordered, so much so that we returned for dinner the next night! With so many restaurants in Europe masquerading as Chinese restaurants, we were so pleased to find one that actually served decent food.

Cooking with Little Miss Ling: Italian Sausage Pasta

This is a super simple pasta recipe with a major flavour kick. The key to this recipe is to take your time and brown the Italian sausages very well to give the sauce the best flavour possible.

2 Italian sausages, skins removed
2 brown onions, diced
3 cloves garlic, crushed
1 tablespoon tomato paste
1/2 cup red wine
2 x 400g cans diced tomatoes
1 teaspoon dried thyme
1 bunch parsley, finely chopped
parmesan, grated
500g pasta, cooked

1. Heat oil in pot. Brown the sausages, breaking them up into small pieces. Add the onion and cook until softened. Add the garlic and cook until aromatic. Stir in the tomato paste and cook until it turns a rusty brown colour. Add the red wine and cook until it is reduced. Add the diced tomatoes and thyme. Partially cover and simmer for 1 hour. Stir through the parsley right before serving. Season with salt and black pepper to taste.
2. Mix together the pasta and the sauce. Mix through the desired quantity of parmesan.

Recipe adapted from The Kitchn.

Cooking with Little Miss Ling: Lasagne Soup

I love lasagne. I mean, who doesn’t? So when I saw a recipe for lasagne soup, I was immediately intrigued.

I kid you not, this is probably the most delicious, hearty and moreish soup I’ve made. The rich flavours of the Italian sausages infuses through the soup, and the cheese mixture that melts on contact with the hot soup is heavenly. Add to that a hearty serving of fusilli, and I’m in paradise!

3 Italian sausages, skins removed
4 brown onions, diced
4 cloves garlic, crushed
2 teaspoons dried oregano
1/2 teaspoon chilli flakes
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
2 bay leaves
1.5L chicken stock
250g ricotta
1/2 cup parmesan, grated
fusilli
mozzarella, grated
1/2 cup basil leaves, shredded

1. Heat oil in pot. Brown the sausages, breaking them up into small pieces. Add the onion and cook until softened. Add the garlic, oregano and chilli flakes. Cook until aromatic. Stir in the tomato paste and cook until it turns a rusty brown colour. Add the diced tomatoes, bay leaves and chicken stock. Bring to boil and allow to simmer for 30 minutes.
2. Meanwhile, combine the ricotta and parmesan, and season with black pepper to taste.
3. Cook the desired quantity of fusilli separately. Drain and divide the fusilli between the serving bowls. Place a dollop of the cheese mixture on top and sprinkle with the mozzarella.
4. Add the basil leaves to the soup right before serving. Season the soup with black pepper to taste.
5. Ladle the hot soup over the fusilli and cheese mixture.

Recipe adapted from A Farmgirl’s Dabbles.

Cooking with Little Miss Ling: Curry Beef, Potato and Pea Pasties

I’ve been attending an intensive German course for just under three weeks now. The course isn’t great, but at least it’s keeping me busy.

Because of my new schedule, I’ve been keeping my weeknight dinners pretty simple. But when you’re a foodie like me, sometimes you just can’t help yourself but prepare something a little bit special… =p

Savoury Shortcrust Pastry

300g plain flour
1/2 teaspoon salt
150g butter, room temperature, cubed
1 1/2 teaspoons vinegar, chilled
1/3 cup water, chilled

1. Mix together the plain flour and salt. Add the butter and mix until breadcrumbs almost form. You should be able to see squashed pieces of butter through the flour.
2. Add the vinegar and water. Mix until a dough forms.
3. Shape the dough into a round, flat disc around 2cm thick. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
4. Remove the dough from the refrigerator 20 minutes before rolling.
5. Divide the dough into 6 portions and roll into balls. On a floured surface, roll each ball into a flat, round disc, about 3mm thick. Cover the pastry in plastic wrap and refrigerate for at least 2 hours to allow the gluten to relax.

Divide the dough into 6 portions and roll into balls. On a floured surface, roll each ball into a flat, round disc, about 3mm thick.

Cover the pastry in plastic wrap and refrigerate for at least 2 hours to allow the gluten to relax.

Filling

400g stewing beef, diced
1 brown onion, diced
2 potatoes, diced
1 cup frozen peas
curry powder
1 cup beef stock

1. Heat oil in pot and brown the beef. Add the onion and cook until it starts to soften. Add the potatoes and cook until they start to soften. Add the peas, along with curry powder and salt to taste. Mix well before adding the beef stock. Cover  and allow to simmer for 15 minutes, then uncover and continue to simmer until most of the liquid is gone. Allow to cool completely.

Cover and allow to simmer for 15 minutes

Uncover and continue to simmer until most of the liquid is gone

Assembly

1. Preheat the oven to 180°C.
2. Divide the filling between the 6 pastry discs. Fold the pastry over to enclose the filling and pinch to seal the edges.
3. Arrange the pasties on a lined baking tray. Bake for 25 minutes until golden brown.

Arrange the pasties on a lined baking tray.

Bake for 25 minutes until golden brown.

Savoury shortcrust pastry recipe adapted from Bourke Street Bakery: The Ultimate Baking Companion by Paul Allam and David McGuinness.

Cooking with Little Miss Ling: Grilled Chicken Wings

I’ve always thought of this dish as Cantonese cuisine because mum always made it at home and we always ate it alongside other Chinese dishes served with rice. But now that I think about it, grilled chicken wings are probably found in many nations’ cuisines.

You can call it whatever cuisine you want, but I hope we can agree that grilled chicken wings are delicious when cooked well.

Below is mum’s recipe. Naturally, you can marinate the chicken wings with whatever you like, but below is my favourite way of preparing them.

500g chicken wings, segmented
salt
sugar
white pepper

1. Marinate the chicken wings with salt overnight.
2. The next morning, add sugar and white pepper to the chicken wings and continue to marinate until the evening.
3. Preheat the grill to 230°C.
4. Arrange the chicken wings on a rack and grill for about 15 minutes until the top is golden brown. Turn the chicken wings over and grill the other side for about 10 minutes until it is also golden brown.

I like to serve the chicken wings alongside a sweeter and more saucy vegetable dish, such as wombok, and of course, rice!

Cooking with Little Miss Ling: Corn Chowder

In an attempt to reduce the amount of carbohydrates I consume per day, I’ve been having soup for lunch. For this reason, I have been trying out a lot of soup recipes. The recipe below is definitely not the healthiest soup recipe I’ve made, but it tastes pretty darn good so I thought I’d share. =)

1 tablespoon butter
125g bacon, diced
1 brown onion, diced
2 cloves garlic, crushed
1 carrot, diced
1/2 celery, diced
1/2 teaspoon dried thyme
2 tablespoons plain flour
2 cups chicken stock
250g corn kernels
1 bay leaf
2 cups light cream
4 potatoes, cubed

1. Melt butter in pot and fry the bacon until almost crispy.
2. Add the onion and cook until soft.
3. Add the garlic, carrot and celery. Cook until the vegetables soften.
4. Add the dried thyme and plain flour and mix through.
5. Add the stock, bay leaf and corn kernels. Bring to boil and allow to simmer for 15 minutes.
6. Add the light cream and potatoes. Bring to boil and allow to simmer for another 15 minutes.
7. Remove the bay leaf. Season with salt and black pepper to taste.

Recipe adapted from Today’s Nest.

Cooking with Little Miss Ling: Braised Cabbage with Chorizo and Creamy Mashed Potatoes

This dish is a favourite of hubby’s. I concede it’s not much to look at, but like most of the recipes I love, it’s simple and hearty.

The original recipe calls for chorizo sausages, but since moving to Germany, I’ve substituted the chorizo for Landjäger, just because it’s more readily available. I personally prefer the chorizo as its intense flavour infuses through the cabbage, but the Landjäger works perfectly fine too.

8 potatoes, peeled and chopped
4 chorizo sausages/320g Landjäger, diced
4 cloves garlic, crushed
1 cabbage, chopped
1 cup chicken stock
60g butter
1 cup light cream

1. Boil the potatoes in salted water until tender.
2. Meanwhile, heat oil in wok and cook the chorizo until it releases its own oil. Add the garlic and cabbage and cook until the cabbage wilts. Add the chicken stock. Cover and simmer for 15 minutes until the cabbage is tender.
3. Drain and mash the potatoes. Add the butter and mash until smooth. Using a fork, beat in the light cream and fluff up the mashed potato.
4. Season everything with salt and black pepper to taste.

Cooking with Little Miss Ling: Chicken and Celery Stir Fry

Stir fries are a simple but fundamental dish of Chinese cuisine. Using the following recipe as a guide, you can prepare all sorts of stir fry variations. For example, this week I made a chicken and broccoli stir fry with mushrooms and onion in a beef stock sauce. Just tweak the recipe, swapping ingredients in and out as you like, and you’ll have a plethora of stir fry recipes in no time.

250g chicken breast or thigh, chopped
salt
sugar
light soy sauce
1 celery, sliced diagonally
1 chilli, finely chopped
2 cloves garlic, crushed
1 cup chicken stock or water
corn starch
water

1. Marinate chicken with a pinch of salt, a large pinch of sugar and a dash of light soy sauce overnight.
2. Heat oil in pan and fry the chicken until just cooked through. Remove the chicken from the pan.
3. Add more oil to the pan as required and add the garlic and chilli. Cook until aromatic. Add celery along with a pinch of salt. Toss through and then add the chicken stock or water. Cook until the celery is at the desired texture. Return the chicken to the pan and toss through.
4. Making sure there is sufficient liquid in the pan, thicken the sauce with a corn starch and water mixture.