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When I don't travel in the Middle East, I am trying to bring the Middle East to my home - or to my plate, to be more precise. With my bag full of spices from Spice Kitchen UK , part of their Brand Ambassador Programme , I am bringing the rich world of flavour of the East to my West-Berlin kitchen.  And there are many opportunities coming to my door, almost begging me to take them, prepare them and further share them with my readers. A couple of weeks ago, I've purchased from a local store Kofu , produced in Berlin, using the culinary wisdom of Israel. It is a special kind of tofu, using chickpeas flour. Available in different variants, including simple, mine was the falafel-one, which means that it has the usual spices used for the preparation of this special Oriental dish. I am generally very skeptical when it comes to the non-Asian attempts of producing tofu - I've tried way too much from the Bio sortiment and none was really satisfactory compared to the usual original r...

Many autumns ago, corn used to be my main meal for the final weeks of August and mid-September. Mostly eaten as corn on the cob, it only involved salt, and a lot of time spent in the boiling temperature of the kitchen while boiling corn after corn. It was all what I was eating for lunch and dinner and the natural sweetness of the corn was what I needed for that part of the year.  Meanwhile I grew up and my tastes become more complex. Many years I just avoided corn on the cob, because too proletarian for my newly acquired preferences. Also, it was not so easy to find that countryside corn sold in the farmer's markets in the old country. A new world was opening to me and it was no place for that past any more. However, once I settled up and diversified my life and food experiences, the old recipes and life stories were just another opportunity to share an unique story. My story. Therefore, why not using them as a basic for just another spicy experience? Ingredients - 2 normal size co...