Mein Haus, meine Straße, mein Blob

Sep 06, 2020

Bell pepper burger sauce


  • 2 red bell pepper
  • 3 red onions
  • 1 lemon
  • 3 cloves of garlic
  • 3 jalapeños
  • Whisky or brandy
  • Olive oil
  • Salt
  • Pepper
  • Smoked paprika
  • Sweet paprika
  • Chili powder


Cut up the bell peppers and the jalapeños, halve the lemon and place the pieces into a casserole. Toss with olive oil and salt, then roast in an oven at about 200°C for 30 to 45 minutes, until the bell peppers are thourougly browned. Meanwhile, slice the onions and sauté them and the garlic in olive oil. Deglaze with whisky or brandy, then combine with the roasted bell peppers, the jalapeños, and the lemon's juice in a mixer or a food processor. Pulse until smooth, then pass through a fine sieve.

posted at 12:39  ·   ·  sauce  vegan

Jan 19, 2020



  • 800g potatoes
  • 300g onions
  • 800g celery
  • 2 cloves garlic
  • 4 large pickled cucumbers
  • 75ml cucumber pickling liquid
  • 8 slices of beetroot
  • 75ml beetroot pickling liquid
  • salt
  • pepper
  • sugar
  • parsley


Cut the celery and the onions into small cubes. Panfry with grated garlic, salt, pepper and sugar until browned. Add cubed pickled cucumbers, cubed beetroot, and the liquids. Simmer for 10 minutes. Meanwhile, cook the potatoes in salted water. Once done, mash the potatoes and mix with the vegetables. Sprinkle with parsley and serve with pickled vegetables, fried pumpernickel, or as a non-vegan option with fried eggs.