Food & Drinks

International Junk Food Day – delight

If you're suddenly craving a cheese soufflé, frikandel, or a bucket of hot wings today, your body is completely up to date, because friends: today is International Junk Food Day. The day we can shamelessly stuff ourselves with as many calories and as little nutritional value as possible. We celebrate this responsibly, as you are used to from me. Soul food for the couch, not as junky as today is meant to be, but still incredibly delicious.

Sweet potato fries from the oven with mayo

  • 2 medium sweet potatoes
  • Drizzle of olive oil
  • Red paprika powder
  • Zeezout
  1. Rinse the potatoes under the tap.
  2. Then cut them into long strips and let them soak in water for 30 minutes. This extracts starch, making your fries ultimately crispier. Then drain them and pat them dry.
  3. Preheat the oven to 180 degrees.
  4. Mix the fries with a good drizzle of oil in a bowl and toss well.
  5. Spread the fries over a baking sheet lined with baking paper.
  6. Bake the fries for about twenty minutes. Then toss them together and bake for another fifteen minutes until everything is crispy.
  7. Sprinkle the sweet potato fries with some sea salt and possibly some paprika powder.

For the mayo

  • 2 egg yolks, only the yolk
  • 1.5 teaspoons Dijon mustard
  • 500 ml good olive oil
  • 2 tablespoons of white wine vinegar
  • Juice of half a lemon
  • Zeezout
  1. Mix the egg yolks in a bowl with a whisk.
  2. Add the mustard and vinegar and mix well.
  3. Gradually add half of the oil while mixing until it thickens.
  4. Season with salt, lemon, and vinegar.

Grilled eggplant sandwich with halloumi

  • 5 mini eggplants or 1 large one
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • Fresh thyme
  • 1 tablespoon sumac
  • 1 clove of garlic, sliced
  • 250 g halloumi
  • 1 tbsp harissa
  • 100 ml Greek yogurt
  • 4 ciabatta rolls, halved
  • Arugula
  1. Slice the eggplants and place them in a bowl with the cumin, oil, thyme, sumac, and garlic.
  2. Add salt and pepper to taste and mix everything well.
  3. In the meantime, slice the halloumi.
  4. Mix the harissa with the yogurt.
  5. Heat a grill pan and grill the eggplant slices for 3-4 minutes on each side.
  6. Then fry the halloumi for 2-3 minutes on each side.
  7. Toast the rolls briefly and fill them with halloumi, eggplant, harissa yogurt, and arugula.