Mahlzeit - Food without Borders

This is one of my favorite refreshing salads in the winter.  For all the fruits, it pays to use fresh and ripe fruits. 1 big handful mixed spring greens 3/4 cup of chopped pinapples 3/4 cup of  chopped water melon 1 pomegranade 1/4 of an onion finely chopped 2 tomatoes 5 fresh basil leaves finely cut  The dressing is easy 5 tbsp maple sirup juice of 1 fresh lime salt and pepper Cut everything up and mix in a bowl. I should sit for about 1 hour so the flavors can all mingle. With a slice of bread and butter it makes a meal by itself. It is also a great addition to any other full meal. -Mahlzeit-

I am trying to use some of the things from my freezer. There was a lamb roast. I defrosted it over night. As seasoning for the meat, I just used salt and pepper. In a pot I added some Extra Virgin Olive Oil and let it get hot. Add the meat and brown it from all sides. While it is searing, Cut one large onion into medium chunks. When the meat is seared remove it from the pot and set aside. Add the onions. After they became translucent add the meat back in together with 1 cup of water 1.5 tsp of ground Allspice 1/2 tsp of dried Thyme 3 Bayleaves Cover the pot and turn down the temperature. Simmer until you have your desired inner temperature. With the cooking process some of the nice color goes away. So I decided to do some more  searing. Heat up a pan without any fat and sear it again from all sides. Serve with sides of your choice. -Mahlzeit-  

A few weeks back I talked about a duck I bought that was pretty much just fat on my FB feed. They did send me a replacement duck and some extra. It was time to do the duck breast. What can I tell. It looked so nice: The left side was below on the right size. The different color from the skin comes from the red meat sitting on top of it. But cleaning? Why was that not properly cleaned?  And I didn't even pull everything out. And here again fat, fat, fat. I trimmed as much as I could, then salt and pepper onto the meat side and just salt onto the skin side. 2 pans were heated up without fat. Put down the breast, skin side down and let the fat render. I used 2 different pans, as I wanted to do 2 different recipes. Let the skin get crusty over medium high heat. Then I turned the breast around, turned down the heat. I then covered the pans. This will take the crips out, but at the end I am going to crisp it up again. 2 of the duck breasts got basted with Voodoo Sauce from Lucky 32 South