Hello everyone! At the start of this work week in the restaurant there was an event. As a main course we served to the people catfish fillets with mixture of vegetables and eggs on the top. The garnish was my responsibility. I had to cut and to stew leek with butter, a bit water, salt, pepper and nutmeg. The fish sauce made like foam.

I am very excited to say, that I had to prepare the staff meal. I had to use cabbage. Then I got the idea to cook one of my favourite dishes from my childhood. Rise with cabbage. It wasn’t something really special, but my colleagues really liked it and asked for more of the Bulgarian kitchen.

At the end of the week my chef and I, we made boar meatballs. I boned the boar leg.

 We minced the meat by adding 30% fat. We added onions and spices. Then we made the meatballs, which you can see in this week video.

After forming them we baked them in the oven for sixteen minutes on hundred and forty-five degrees with sixty-five percent humidity.

 Before serving we wrapped them in bacon and we closed the bacon from both sides, the garnish consisted of wedges potatoes and salad from wild herbs.

Thank you for reading, see you next week.

Hello, everyone! The half of the month is already gone. My week started with an event on which we served pork fillet with bacon, mushroom mix and young potatoes.

For the mushroom mix we used oyster mushrooms, chanterelles and white mushrooms. I took care of preparing the mushroom mix and that you can be seen in this week video.

For dessert we served mango and blackberry mousse with orange lemon ice cream, elderberry espuma, chocolate stick and mint for decoration.

On Wednesday I prepared the orange yoghurt dressing, which we usually use for most of our salads. I mixed the yoghurt with fresh orange juice, after that I seasoned it with salt, pepper and sugar. At the end I added minced parsley leaves.

The week continued excitingly for me, because I was working in the cold and the hot sections. But the biggest challenge for this week was the new menu. The pressure was a lot, but I liked it. Two of the dishes, that I prepared, were pike perch fillet with spinach and young potatoes and red mullet filet. The mullet fillet is served on potatoes thatch, and turnips. I found the colour of the fish very interesting. Unfortunately I didn’t have the opportunity to taste it.

Pike perch fillet 

Red mullet fillets 

Thank you for reading, see you next week.

Hello everyone. This week I got back in the kitchen of “Stolper Fährkrug” restaurant. My working day has always been starting with preparing all vegetables needed for the cold section. It is nice to start the day with something fresh and green. In this week video you can see how I am cutting radishes for the salads.

My week continued with discovering some qualities of the elderberry. I have seen the flowers in Bulgaria so many times and my father is making juice with them, but my chef showed me how I can prepare the flowers. He is making a special paste batter with elderberry juice.  After that he dips the flowers inside and then he is deep frying them. We served them with the dessert, which consisted of vanilla ice cream, strawberries and sugar powder.

At the end of the work week I had to trim a pork tenderloin, which we use when we make schnitzel. After the trimming the meat is being sliced in pieces which are around 1cm thick, then it is thinned by pounding with meat tenderizer, and at the end we season it with salt and  pepper. Then it is fried in flour, eggs and bread crumbs. We serve it with sunny side up eggs and Bratkartoffel.

Thank you for reading, see you next week.

Hello everyone! Another week in ‘Gutshaus Stolpe’ hotel and restaurant has passed. It started with rhubarb and more specifically my job was to peel it and to cut it in small dices. We have dried the peels of the rhubarb and made them into rings. We have also preserved the small dices and together with the chocolate mouse and sweet crumbs we got a delicious ending of the dinner.
                       
                       

                       
The work week continued with peeling peas, which is used for a scallop dish.

I had the pleasure of taking care of the Apero. On the photos below you can see my preparation boxes. The herbs and the flowers were collected from the back yard of the hotel. I am amazed, many times I have seen those plants in Bulgaria and I didn’t know that they can be used in so many ways.  In the big box you can see beetroot and under it there are pickles. In the other box you can see two types of fish. The tiny slices is young herring and the other type is eel. In this week video you can see how i prepare the fish.

My week finished in a sweet way with preparing an exquisite crème Brulee.

In my free day I visited the zoo in Greifswald and of course I took some selfies.

Thank you for reading my blog, see you next week.

Hello everyone, week number four of May has already passed. My work week started with some Saint-Pierre fish which I wrote about in one of my previous blog posts (http://adventureabroud.blogspot.com/2017/04/hello-everyone-it-has-been-another-week.html). The good thing is that I can safely say I am getting faster with preparation.

The week continued with salmon. And to be more precise - smoked salmon, the skin of which I had to peel off. You can find out more by watching this week’s video. After taking the skin off I marinated the fish with oil. 

In the beginning of the month, the executive chef gave us - the trainees, a task to create a dish that had to consist of bread. After choosing the type of bread, I took the initiative to shape it nicely in the form of a braid. 

The work week ended with preparing chicken breast for service. Again, I worked with the executive chef. After cutting the drumettes and the small fillet, chef marinated the breasts and I vacuumed them. 

My next job was to prepare beautiful veal’s back. It is a bit hard when the piece of meat is bigger than you are. But still, my chef congratulated me for doing a good job and I was really happy to hear I didn’t mess up my task. 

Thank you for reading my blog, see you next week.

Hello, everyone, the third week of May is gone. This week, we enjoyed the nice weather and we did some work outside.  We collected apple flowers, which we preserved in jars. I really like working outdoors in the fresh air. And I felt closer to nature.

We also collected spitz’s tops. They have a fresh and bitter taste. This task was for me and my colleague Rico. We didn’t complete it, therefore we were punished. The punishment consisted of cleaning the trash area with the other trainees. Despite the fact, we had to clean we had a great time together and we felt more like a team.

This week I also collected the radishes from our garden. You can see the garden and the back yard of the hotel in the video.

I got back in the hot kitchen and I worked with the executive chef. I always have an amazing time when I work with him. I learn a lot about the products, preparation techniques, seasoning, preserving. I am grateful for this chance and for all the time, that my chef is taking to explain me every detail. At service time I took care of the meat, of course with chef’s help. And I am really happy with the veal that we prepared.

Thank you for reading my blog, see you next week.

Hello, everyone, time to tell you about my week. On Monday we prepared a wedding dinner. The family wanted a barbecue dinner so my colleague Lennart made fish, lamb, chicken, pork, beef sausages, and corn. For garnish, there were green asparagus, stewed vegetables, potatoes with rosemary and gratin with potatoes. Unfortunately, I can only show you pictures of the fruit plateaus and one of the desserts: berries cream with vanilla sauce and the special ice bomb with vanilla, strawberries, and chocolate ice cream.

The next task was to cut up quail which was a great new challenge for me. You can see more about it in the weekly video.

At the end of the week, the wife of the owner of “Gutshaus Stolpe” hotel and restaurant had a birthday. On Friday we prepared a buffet consisted of two types of salad: green and cucumber salad with yogurt dressing and parmesan. The guests had the pleasure to enjoy roast beef, Bratkartoffeln and confit quail breast. Also, there were homemade BBQ  and Remoulade sauces. For dessert, I have cut strawberries with fresh peppermint, vanilla sauce, made by Lennart and а vanilla ice cream.

Salads 

Sauces 

Bratkartoffeln 

Quail breast 

Strawberries and vanilla sauce 

On Saturday we had the official dinner. The starter was Foie Gras with quail egg, glazed quail breast, crispy bread with lettuce salad, curly endive, radicchio, lambs lettuce and marinated apple.  The next meal was peas soup with smoked sturgeon and shrimps. The main course was beef fillet with green asparagus, filled potatoes, and burgundy jus. The dessert was french cheesecake with strawberries and parsley chervil ice cream. And of course, Lennart made a special surprise cake.

Starter

Soup

Green asparagus before cooking  

Filled potatoes 

It was too delicious to wait for the photo 

Thank you for reading my blog, see you next week.