No Time to cook? This is the easiest dish I make when I am working over-hours and I don´t feel like cooking.

Ingredients:
1 chicken (defrost a day in advance)
Mixed Vegetables. This time I used 1 aubergine I had in the fridge, 2 shallots, 4 potatoes and 6 garlic cloves. 
3 Tbsp of olive oil
Herbs like Thyme or Rosemary
Salt & Pepper
Alu-foil

Pre-heat the oven to 180C. Cut all the vegetables in small pieces. Put the Chicken in the middle of an oven-proof form and sprinkle with oil. Add the vegetables around the chicken. Season with salt pepper and herbs.

Cover with aluminum foil and bake it for 20 minutes. Take the foil away and leave it for 20 more minutes in the oven. The skin should be gold and crispy.

Take it off the heat and let it rest for 5 minutes to keep the meat from drying. Enjoy.

Pumpkin Season! Everywhere Pumpkins!
My flatmate got a big pumpkin and  baked half of it with some dried tomatoes and feta cheese. But what to do with the rest of that pumpkin? Creamy Soup!

Ingredients: 
Half of a Hokkaido Pumpkin
Same weight of potatoes
1 shallot
50 gr Feta Cheese
Milk
pumpkin seed oil
pumpkin seeds
Salt and Pepper

Cut the shallot and fried it in the oil. Peel and dice the pumpkin and potatoes and fry them as well.
Cover the pumpkins with water and bring the water to boil. Lower the temperature and let it simmer until the vegetables are soft. Drain and keep the water.
In a pan toast some pumpkin seeds and put them aside.

Mash using a stab-mixer or a fork and add water and a bit of milk until desired consistency.
Salt and pepper and incorporate the feta cheese in small pieces. 
Serve with a bit of oil and the roasted seeds and enjoy!

If you feel crazy, add some cinnamon to the mix!

I got today a big box of the only liquorice I like:  Lakrids by  Johan Bulow (did I mention is glutenfree?)

Yes, I am not a liquorice fan, but after a visit to Bornholm, I discovered my love for liquorice. I had the opportunity to visit the factory and try everything, even liquorice milk.

When I was in Oslo I could get my "fix" at the Steen & Strøm Food court, but since I came to Berlin, I treated my liquorice as black gold as I knew I had to go to the nordics for a new stash.

But I got lucky. Some days ago was the big Opening in Bikini and KDW here in Berlin. Happy Girl Here!!!

What I am the most excited about are the syrups (I haven`t tried them yet), and of course the liquorice powders. Last summer I used the raw powder to cook on the Norwegian TV show on TV2 "Kultour".  
and used it as well in my new gourmet version of the traditional Norwegian dish Fårikål  

Can wait to use this on pork and try to make some desserts with them. Stay tuned!

Like the german facebook page from Lakrids so you can get the news on all new stores opening.

In Peru, Chicha is a kind of music or a purple corn lemonade. In Berlin, is one of the best peruvian restaurants in Europe.  The newly open Chicha restaurant in Kreuzköln is already in my "faves list", not only because I can eat my favorite snack in the world, but the food and cocktails are amazing and well done.

The menu starts with different kinds of ceviche, oysters and causa, though ceviche doesn't take over it.

I ordered "Yuquitas" and Ailine got the "Chicha Ceviche" than in my opinion is the most traditional ceviche I had outside of Peru. The Yuquitas are mashed Cassava filled with cheese and deep-fried served with Hauncaina sauce.

The portions are huge in this place. So be prepared to eat a lot. Dare and try the Beef Heart or instead of wine get a pisco cocktail.  The service was great and the people working there are very friendly. 

Be sure to make a reservation. They were pretty full even for a Wednesday. Otherwise, you can do like we did: Sit in the bar and try some cocktails until you get a table.