{"id":6815,"date":"2016-04-14T10:41:34","date_gmt":"2016-04-14T10:41:34","guid":{"rendered":"http:\/\/www.meininger-hotels.com\/blog\/en\/?p=6815"},"modified":"2020-04-01T11:43:19","modified_gmt":"2020-04-01T11:43:19","slug":"your-favourite-travel-recipe","status":"publish","type":"post","link":"https:\/\/m-blog.tomek.webeeline.team\/en\/your-favourite-travel-recipe\/","title":{"rendered":"Recipes from our kitchen"},"content":{"rendered":"

MEININGER Guestkitchen – Your favourite travel recipe<\/h2>\n

The kitchen is clean, the grocery bags are bulging with goodies, and now it\u2019s time to make something delicious. In Amsterdam, Berlin, Hamburg and Vienna, we\u2019ll be cooking ten recipes provided by our guests. Together with chef Nedjad Karamujic, we have a made selection from the more than one hundred submissions, and pimped our picks to show you some of the treats that you will be able to prepare in one our guest kitchens. Each kitchen has a supermarket just around the corner, so the ingredients should be easy to get hold of.<\/p>\n

Creative cuisine instead of Spaghetti Bolognese \u2013 that\u2019s the creed of our exclusive cooking events. They feature travel and food bloggers from Germany and around Europe, and we want to share their delicate creations with our guests and the world. Here are some of the highlights.<\/p>\n

#1 Moroccan chicken with couscous salad<\/strong><\/h3>\n

Original recipe by <\/em>Patti S.<\/em><\/p>\n

Ingredients:<\/strong>
\n2 chicken fillets
\nOlive oil
\n1 cup of cream
\n1 tablespoon butter
\n1 small bottle of red wine
\n1 teaspoon cinnamon
\n\u00bd teaspoon cumin<\/p>\n

500 g couscous
\n1 l vegetable broth
\n1 lemon
\n1 bunch of parsley
\n250 g snap peas
\nSalt
\n500 g cherry tomatoes
\nOlive oil
\nSalt and pepper
\n1 bunch of coriander (cilantro)
\n1 bunch of mint leaves<\/p>\n

Method:<\/strong>
\nPut the couscous into a large bowl and cover it with hot vegetable broth. Let it steep for 10 to 15 minutes. Stir it thoroughly with a fork, until all the clots have disappeared. Mix in the lemon juice, the finely chopped herbs, salt and pepper along with a bit of lemon zest. Boil the snap peas until they are cooked but still crunchy, and quarter the cherry tomatoes. Add these final ingredients to the mix, stir together, and put the finished salad to one side.
\nTo prepare the chicken, briefly fry the onion in a bit of oil and season with cinnamon and cumin. Add the finely sliced pieces of chicken and fry them with the onions. Pour in a cup of wine and let it reduce. Add the cream and the butter and let it reduce further. Season with salt, pepper, cinnamon and cumin.<\/p>\n

Tips from the chef: <\/strong>Cilantro and mint give the couscous salad a fresh touch. Feta cheese also goes really well. And with this basic recipe \u2013 onion, garlic, cream, wine \u2013 you can also make a quick sauce for a fish dish.<\/p>\n

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