Steak marinades

Hello everyone,

since I am suffering from a Norovirus infection the past few days (a nasty one that is...) I am constanstly craving for a steak. Honestly, I don't know why. I am not that much of a meat eater at all, but sometimes I like a proper steak. Usually, I add it to a asian glasnoodle salad, a recipe I will have to put up at some point as well. Sometimes I just have it as such with roast potatoes and some green beans. When I just put it on the grill, I like to add a marinade. And that is exactly the reason for this post - steak marinades.


here are two of my favorite ones:

1) Lime and ginger marinade

• zest and juice of one lime
• 1 tbsp honey
• 1 tsp soy sauce
• 1 tsp grated ginger
• 3 tbsp vegetable or sesame oil

2) Rosemary and garlic marinade

• 1 sprig fresh rosmary, finely chopped
• 1 clove of garlic, crushed
• 1 tsp lemon juice
•  3 tbsp olive oil
• black pepper to taste

For both marinades let the meat sit in the marinade for at least 1 hour, better over night but most certainly in the fridge. I usually marinate my meat (both work for chicken as well btw) in a freezer bag over night. Then remove most of the marinade, otherwise it will burn in the pan. I then heat a griddle pan fairly hot and fry my meat to medium rare, but this is to your own liking. Very important is to let the meat rest after the frying is done, otherwise you will loose all these wonderful juices and your steak will dry out. I then cut it into strips and serve it up. 

Pear-Granita

Hi everyone,

I know, it has been ages since I last posted a recipe. I had a lot of stuff going on in my life including moving back to Berlin. This post here was long overdue since I first made the pear-granita way back in spring.
Anyways, this is what you need:

Ingredients:

• 2 ripe pears
• 1 cinnamon stick
• juice of 1 organic lemon + peel
• 1 cup sugar
• 2 cups water

And this is how you do it:

• cut the pears in chunks
• boil the water with the sugar until fully dissolved, then add pears, cinnamon and lemon juice and peel
• simmer for at least 30 mins on low heat with lid on
• then let cool, strain through a sieves, squeezing out all the juices from the pear
• place in a plastic container and freeze overnight
• once frozen solid, take a fork and scratch the ice off, it will look a little bit like snow with bigger flakes in it
• serve directly

If you want, you can also add some liquor, however, the granita will not freeze as good as without. Very refreshing in the heat, nice palate refresher after dinner.