MEININGER Guestkitchen – Your favourite travel recipe
The kitchen is clean, the grocery bags are bulging with goodies, and now it’s time to make something delicious. In Amsterdam, Berlin, Hamburg and Vienna, we’ll be cooking ten recipes provided by our guests. Together with chef Nedjad Karamujic, we have a made selection from the more than one hundred submissions, and pimped our picks to show you some of the treats that you will be able to prepare in one our guest kitchens. Each kitchen has a supermarket just around the corner, so the ingredients should be easy to get hold of.
Creative cuisine instead of Spaghetti Bolognese – that’s the creed of our exclusive cooking events. They feature travel and food bloggers from Germany and around Europe, and we want to share their delicate creations with our guests and the world. Here are some of the highlights.
#1 Moroccan chicken with couscous salad
Original recipe by Patti S.
Ingredients:
2 chicken fillets
Olive oil
1 cup of cream
1 tablespoon butter
1 small bottle of red wine
1 teaspoon cinnamon
½ teaspoon cumin
500 g couscous
1 l vegetable broth
1 lemon
1 bunch of parsley
250 g snap peas
Salt
500 g cherry tomatoes
Olive oil
Salt and pepper
1 bunch of coriander (cilantro)
1 bunch of mint leaves
Method:
Put the couscous into a large bowl and cover it with hot vegetable broth. Let it steep for 10 to 15 minutes. Stir it thoroughly with a fork, until all the clots have disappeared. Mix in the lemon juice, the finely chopped herbs, salt and pepper along with a bit of lemon zest. Boil the snap peas until they are cooked but still crunchy, and quarter the cherry tomatoes. Add these final ingredients to the mix, stir together, and put the finished salad to one side.
To prepare the chicken, briefly fry the onion in a bit of oil and season with cinnamon and cumin. Add the finely sliced pieces of chicken and fry them with the onions. Pour in a cup of wine and let it reduce. Add the cream and the butter and let it reduce further. Season with salt, pepper, cinnamon and cumin.
Tips from the chef: Cilantro and mint give the couscous salad a fresh touch. Feta cheese also goes really well. And with this basic recipe – onion, garlic, cream, wine – you can also make a quick sauce for a fish dish.
#2 Spinach pasta with garlic and tuna pesto
Original recipe by Magdalena W.
Ingredients:
1 can of black beans
500 g spinach leaves
2 cans of tuna
2 cloves of garlic
1 chilli pepper
1 bunch of rocket (rucola/arugula)
Salt
Pepper
1 bunch of parsley
1 bunch of coriander (cilantro)
2 tablespoons butter
Grated parmesan for sprinkling
1 packet of pine nuts
Method:
Roast the pine nuts gently in a pan, without burning them. Heat enough water in a pot to boil the pasta. Let the beans drain. For the pesto, chop the garlic, a bit of chilli, parsley, cilantro, arugula and pine nuts very finely. Use a fork to mix the parmesan, tuna and the blend of herbs until it reaches a creamy texture. Tip: Adding a tablespoon of water may help to get the process going. Season the pesto with salt and pepper. Cook the pasta according to the instructions on the package and drain. Toss the pasta with butter in the pan. Arrange the dish in alternating layers in a large bowl as follows: pasta, pesto, and black beans. Finish by garnishing with parmesan, spring onions and arugula.
Tips from the chef: The roasted pine nuts provide a nutty flavour, and by roasting them the released oils make the pesto creamy. Walnuts can also be used as an alternative. By using a mixer or hand blender, you can make your pesto even smoother.
#3 Enticing salad with pomegranate and quinoa
Original recipe by Jolyan C.
Ingredients:
1 can of kidney beans
1 can of chickpeas
1 can of corn
1 cucumber
2 red onions
2 avocados
1 pomegranate
1 package of red quinoa
Olive oil
1 large lemon
Salt and pepper
Method:
Quarter the cucumber lengthwise and dice it. Slice the onions in half and cut them into rings. Drain the beans and the corn, rinse them in a colander, and allow to dry. Break the pomegranate open and take out the seeds. Simmer the quinoa for 15 minutes (be careful not to overcook it – it should be ‘al dente’). Arrange the salad in layers, and add to each a pinch of salt and pepper, lemon juice and olive oil. Complete the salad by garnishing it with slices of avocado.
Tips from the chef: The pomegranate gives the salad an extra bite and a zesty flavour. You can make a delicious dressing by combining the contents of a small bottle of lemon juice and the juice of a pomegranate. Simply reduce it and sprinkle over the salad. You can also boost the delightfulness of the salad by adding layers of baby spinach or lamb’s lettuce.
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