Das Antbear Gästehaus
Buchen, Preise & Kontaktdetails
Galleries
- Das Haus
- Innenausstattung
- Unser Blick
Meals are part of the real surprises that the Antbear has to offer where home grown cooking is part of the deal. We like to use our own home grown organic vegetables and if we haven't got, then we lean heavily on those local providers with similar attitudes to our own. Conny and Andrew both like cooking and are up to changing just about anything to suit tastes or philosophies. Our cooking experience is in part a journal, a record of events and memories expressed in recipes. In the course of our travels we have filed away many recipes and with them images of people and places and their lives. How food tastes has much to do with the associations we make and if you would like to hear the tales of our meals we would love to tell them.
-
Download the Antbear Cookbook - This is a selection of the Antbear favorites and please feel free to print them out, share them with your friends, improve the recipes and let us know about your successes.
Just some examples of what we have served:
In
the parts of North Africa that border the Mediterranean a mild climate favors
agriculture. Olives and wheat historically grow well here and a wide variety of
fruit and vegetables. Nomadic flatbreads like Lavash are made of wheat and
barley flour and are baked on a griddle over a hot fire. Together with red
chilies, cumin, garlic and legumes, vegetables and meat from lamb or chicken are
often slow cooked in a tagine: this is a traditional Moroccan clay pot that's laid
over the coals of the same open fire. Our variation was served with a carrot and
olive salad with chilled prickly pears and ice-cream for desert.
Bread
is something of a passion at the Antbear and it is not seldom that a few
different home made breads land on your table. Sometimes just for fun we make this
special pot baked maize bread with a gentle sprinkling of sesame seeds to complement
the crispy crust. This bread goes down really well with a
bottle of chilled white wine and some garlic butter. Mostly our bread is made
from whole wheat that we ground ourselves. Breakfasts with fresh bread or scones
are also
just hard to beat.
"Naan" which came to India with the ancient Persians is the Mid-Eastern word for bread. Naan is a leavened bread made from fine white flour and yogurt, which ferments the dough and adds the flavour. Naan are traditionally baked by slapping the dough onto the side of a hot, dome shaped oven called a Tandoor. As we don't have a tandoor we have improvised to laying clay bricks into our wood stove by which we get a near to perfect substitute. Our naan normally accompanies any of our many varieties of curries that we serve. Andrew likes Indian food so its something that turns up fairly regularly on the menu and he has even been know to make everything himself right down to the lemon pickle. Watch it this guy is a curry fanatic.
Sometimes
a roasted home grown chicken is just hard to beat lightly stuffed with nuts and
rosemary and lots of garlic. This kind of home cooking done in a Roma pot was
known especially to the Italians for centuries. Its really best sometimes just
to stay with tradition and leave out the experiments.
Having
spent 15 years in Germany and with Conny being German, its hardly surprising that Andrew has developed skills
in this cuisine too. His home made sauerkraut and cheese sausage served on a bed of
mashed potato is as good as the German bratwurst that is obtained from a local
German sausage maker. There is even locally brewed German beer that can be made
available.