21.12.08: White bnz with chorizo and rocket

She stirred some butterbnz and rocket into some sizzling chorizo, served it atop some brown/red/wild rice, and shored up the leftover cucumber salad with some watercress.

HE SAYS: I thought the butterbnz were as creamy as usual and the chorizo managed to up the yum factor as it can't help but do. The second installment of cuke salad improved with the extra marinating time, too.

SHE SAYS: Both as tasty as ever. Chorizo is cheatin', but who cares? The sage, oregano and thyme didn't hurt, either. The rocket gave it the bnz a mildly bitter snap, providing a welcome contrast to the deep savouriness. Salad was perky: sharp and crisp, none the worse for its sleepover in the fridge.

20.12.08: Red Thai prawn curry and extras

He rather outdid Himself preparing the vittles for our xmastime gathering with Samski. After some he-made smoked salmon, soft cheese and herbed oatcake canapes sprinkled with dill (not pictured, sadly), He stirred up the can't-miss red prawn and mango curry, adding baby sweetcorn for good measure. Our new fave cucumber salad by way of the Ottlolenghi cookbook made a star turn, and He even sought out a spankin' new sophisticated dessert recipe: balsamic pears in honey sauce with goat cheese.

SHE SAYS: It wasn't until Samski arrived that we realised we've actually plied her with Nigella's curry wonder before. No matter, this particularly well-balanced batch was heartily enjoyed by all: heat, coconut and heft did a get-down dance of happiness on my tongue. The cuke salad supplied crunch and sweet-tart excellence, tho' I was slightly disappointed with the accidental substitution of black onion seeds for poppyseeds. The pert dessert of baked pears delivered wide-eyed delight in a sticky sauce and subtle goaty goodness; was wiping finger 'round plate to mop up the honey trail for some time. Hey we're among friends, here. And how.

hey there, sweet tang: balsamic pears with goat cheese and honey sauce

HE SAYS: I thought this batch of curry was very good. I used double the amount of the prawns which really made it a lot more decadent and shpecial compared to our regular weeknight version. I also used a whole can of coconut milk which added a more silky broth to the bowl. The cuke salad again impressed with it's vinegar pickle like quality and its shweet yet spicy dressing. I made a bit of a boo-boo with the inclusion of the onion seeds but I didn't think they were too offensive. The pud was great. I was craving some stewed pears, and baking them created that warm, soft, intense flava I was after. The balsamic mixed so well with the cheese and honey, satisfying all my taste senses, I will have to make this again sometime soon that is fo' sure.

01.12.08: Pollo alla Cacciatora and cucumber salad

They both craved it, and He made it so. Tonight's Cacciatora episode included a special guest appearance of sliced carrot, and, instead of rice, pearled spelt. The cucumber salad was in reruns from last night and, because of its popularity, destined for syndication.

HE SAYS: Apart from the added carrot which gave it a little more depth of flava and the spelt, which lightened up the bowl, things were consistent from the previous outings. Those outings were great and so was this one. The salad scored high marks too, the dressing having marinated the cucumbers a little more from last night.

SHE SAYS: The mere mention of this dish perks me up; it's positively Pavlovian. I thought the carrot a fine addition for bulk, but could easily do without. The spelt added a smooth barley-like texture to the saucy bowl of goodness. I did find myself sneaking more capers from the jar for a touch of vinegary contrast, but I always do that, just don't always mention it. The salad held up well overnight; I thought the coriander might have sogged out, but it didn't.

Top Tip: pour off the dressing into a separate bowl before storing for laters.

Top Tip Deux: there is no way this dressing needs 2 Tbs of poppy seeds, they just sink to the bottom of lots of liquid. What a waste, esp in a land where they are the devil to find. Would do one teaspoon next time.

18.04.08: Chicken soup

When you're feeling poorly, nothing else will do: She dug out the ol' chicken soup recipe and plopped a chicken in the pot. Brown basmati and wild rice lined the soup bowl while a kitchen-sink salad of spinach, rocket, radishes, tomatoes, cucumber, grapes and pear edged into the frame.

HE SAYS: Chicken soup for the cold. Even though I am not down with the lurgy I was able to appreciate the succulent chicken and umami qualities of this fragrant dish. My salad tried it's best to compete by over compensating in the taste dept. but I feel perhaps lost out to the no thrills, winter warmer.

SHE SAYS: Aahhh...just what I wanted. Always the best way to make the most of a chicken - nothing goes to waste. This soup is light and moreish, the chicken tender and flavourful but not at all complex. The rice mix added just enough character to make it more than a sickie picker-upper, and the salad made a fresh, cleansing change o' pace, though I'm not sure about mixing tomatoes with fruit...made the toms taste a little metallic.

PS: If you visit the recipe and like it, don't forget to click the little fork right below here, in the tags!

07.03.08: Out to Brecht Haus

For most of our Berlin dinners, He and She were joined by excellent dining partner and savvy traveller Miss Information. Our adventures began at historic yet artfully modern Kellerrestaurant im Brecht Haus, where He and She both plumped for the hearty weiner schnitzel + sauteed potatoes + salad...

...which came with thin slices of nicely chilled cucumber in dill and vinegar that we shared 'round...

...while Miss Information judiciously selected the spatzle with pork and saurkraut.

SHE SAYS: This hearty fare was so welcome after a l-o-n-g day of travelling and exploring, not to mention happy visiting and catching up with Miss Information. It also provided lots of fuel for the long nite still ahead! My schnitzel was less nicely browned than the one pictured, but it was still pretty good, and I ate all but, say, a sixth of it, which I tithed to His plate. The potatoes were crisp-edged and creamy in the middle, and that cucumber accompaniment was superbly zingy, cool, and herby. Sehr gut!

HE SAYS: Thought the weiner schnitzel was tasty, the coating was light and crunchy. The potatoes were also crispity-crunchety, browned very nicely, and the cucumber salad served as a refreshing palate cleanser. The portions were very generous, as you can see. The service was a little sluggish, but the atmosphere was casual, cosy and welcoming - a nice find for our first nite in Berlin. Das ist, über was ich spreche, Willis!

MISS INFORMATION SAYS: This special spaetzle was the perfect hearty meal for the coolish March weather, and went quite well with my regional pilsner. These dense and flavorful mini dumplings had a tender-firm consistency without being slimy, suggesting they were recently fresh-made rather than from dried (although I never confirmed). Tossed with bits of smoky bacon and a rich, mild cheese, the ample mound of pasta had a core of piquant, warm sauerkraut, providing a complementary tang to the otherwise heavy ingredients. The portion was so large I simply couldn't finish. If I hadn't been travelling, I would've repurposed the leftovers for next-day's lunch. But with a limited amount of Berliner food adventures to be had, I could not see wasting a meal time on repeats!