The Katharinenkloster in Bremen, or rather the few Gothic bits of wall and ceiling that are left of it, has housed restaurants for a long time. The building is wedged-in between huge stores and a parking garage, and would seem gloomy from the outside. Not so the charming interior: There are many tables and lots of space in between. The brick walls swallow much of the noise in spite of the high ceiling in some parts of the restaurant. The place is built in several levels – a few steps up here, a few steps down there, so one can always sit and wait until a waiter or a beer-filled guest misses his footing. (more…)
Archive for May, 2008
The last scoop-in-the-pan of home-cooked chickpeas is usually too watery for hummus. But it is a perfect starting point for chickpea soup.
The following recipe is slightly too much for two. No, maybe it isn’t.
I sauté a cup or so of finely cubed carrot and half a cubed onion in olive oil. If you have really fresh really red peppers, you could add some of these as well. A little later, I add a chopped clove of garlic and cook everything a little longer. Now the chickpeas enter with their cooking water – the amount is a little up to taste but I guess that I’d use two or three cups of chickpeas-as-if-drained and as much water as there is. I add fresh water until there is enough soup and bring the whole to the boil. I mash some of the chickpeas with a fork against the side of the pan, but not too many.
In the meantime I have been in the garden for some fresh mint. (more…)