What would you like to cook?
Miriam Lemke began her career as a chef and restaurateur. To perfect her gastronomic skills, she studied International Wine Management and completed the WSET® International Diploma in Wines and Spirits. At the Coop Cooperative, Miriam is responsible for the Mondovino product selection and subscriptions.
In Miriam's kitchen, a chilli grinder is an essential, along with milk for her coffee and salty mini-pretzels. When cooking, she almost always goes by her gut feeling, and her little rubber scraper is her must-have tool when she's been using the chopping board.
What is your funniest/best cooking memory?
I’m a trained chef and, during my third year of training, I cooked my way to 1st place at the Heilbronn City Championships with a menu I had created myself. I won other competitions after that, but that first victory was the best of all for me.
Which dish do you most enjoy cooking?
I mostly cook after work, so it has to be quick because I’m hungry. So, something simple, with vegetables and pasta.
Do you have a secret ingredient that gives your dishes that special edge?
For me, the final seasoning is the most important, and it's often overlooked. If, at the end of cooking, I don't feel a dish is balanced, I spend quite a while fine-tuning it. If it lacks zing, I like to add a dash of lemon juice, which I always have in my fridge. For a bit of a kick, I have dried chilli from my parents’ garden, which I finely grind in a pepper mill. And in dressings, I think a bit of freshly grated horseradish works wonders.
Which scent brings back happy memories for you?
The scent of freshly baked yeast loaf. My Mum used to bake a lot at the weekend and, when the dough had been left to rise in the warm, we would sneak in and steal a bit of it from under the tea towel.
What is the most memorable dish your grandma made?
Dumplings with vanilla sauce by Grandma Liese and pan-fried liver sausage sandwich by Grandma Ruth.
What dish or ingredient have you recently rediscovered?
Asian papaya salad. I absolutely love it, because it is an explosion of flavours!
Which wine do you always have on your wine rack at home?
My own wine: Trollinger, a light, delicate red wine which my boyfriend and I tend and nurture in Bad Cannstatter Zuckerle.
Which is your favourite country for wines? And why?
I spent one year working at Bassermann-Jordan in the Palatinate region, which is when I formed an intimate bond with the German Riesling. I love them all: Kabinett wines from the Moselle, mature Grands Crus and even simple estate wines now and then.
White wine, red wine or beer?
All of them: beer and wine feels fine! I’m not fussy about what I drink, as long as it's authentic and typical of its place of origin: Grands Crus from Germany or classics from Burgundy, the Rhône, Barossa Valley, Napa Valley and anything sparkling, whether it’s from Champagne, Franciacorta or England. I even love a sparkling Shiraz.
My parents are both avid amateur chefs. Cooking has always been important to me too, which is why I turned my hobby into my career when I left school.
Which dish are you unable to enjoy without the right wine?
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?