"It tastes even better the next day": BR chef conjures up a Bavarian-Mediterranean summer dish

Created: 08/18/2022, 15:50

By: Laura Forster

The professional chef Andreas Geitl loves experiments: he prepares an unusual summer dish for the Merkur readers.

© Laura Forster

Looking for new summer recipe ideas?

Restaurateurs and hobby cooks have taken us into their kitchens.

Today, TV chef Andreas Geitl from Oberhaching combines Bavarian and Mediterranean cuisine.

Oberhaching

– Andreas Geitl just recently returned from a culinary journey through Croatia.

The star TV chef was accompanied by a TV crew.

“I love the Mediterranean cuisine.

There is something so light about it that I like to be inspired by, especially in the summer,” says the man from Oberhaching.

For today's dish, Geitl has come up with a very special mix of Mediterranean and Bavarian food.

Step by step, he conjures up oven vegetables with feta cheese Obazdn and grilled melon.

BR television chef reveals his summer recipe - he breaded schnitzel even as a boy

“There is no better job for me.

We work with all senses.

It was clear from the start that I wanted to go in this direction,” says Geitl as he distributes olive oil in a casserole dish.

He himself grew up in a host family.

"I used to bread schnitzel when I was a boy," recalls the 66-year-old.

He completed his training at the Partenkirchner Hof in Garmisch-Partenkirchen.

The recipe: Oven vegetables, feta cheese Obazda and grilled melon

Ingredients:

200 grams each of aubergines, carrots, zucchini, peppers, potatoes, two red onions, one lemon, one chili pepper, honey, cumin, curry powder, olive oil, salt, pepper, sprigs of rosemary, sage leaves, 300 grams of feta cheese, 50 grams of yoghurt, 50 grams of wasabi -Peanuts, a kilo of watermelon, fleur de sel

Preparation:

• 1. Marinate the vegetables vigorously with chili, curry, cumin, honey, Dalz, pepper, olive oil, rosemary and sage.

Place on a baking sheet and put in the oven at 200 degrees (circulating air) for 30 minutes.

• 2. Crumble the sheep's cheese, add the yoghurt, olive oil and crushed wasabi nuts, season with salt, pepper, cayenne pepper, lemon juice, lemon zest and honey.

• 3. Cut the melon into two centimeter thick slices.

Heat the olive oil in a pan, grill the melon slices for half a minute on each side and season with fleur de sel and pepper.

This was followed by various stations throughout Europe.

Geitl later worked, among other things, as chef de cuisine, kitchen director and kitchen chairman for the Forsthaus Wörnbrunn, the Nockherberg, the Wiesnzelt Winzerer Fähndl and the Grünwalder Einkehr.

Since 2004, the man from Oberhaching has appeared regularly in the Bavarian Radio magazine “Wir in Bayern”.

He has his own series in which he combines home cooking with creativity and contemporary food.

The oven vegetables: Well seasoned and with a dash of olive oil.

© Laura Forster

BR show "Wir in Bayern": TV chef Geitl cooks with vegetables from his own garden

In summer, Geitl likes to use vegetables – often from his own garden –, fish and fresh herbs in his dishes.

"We tend to eat less meat," he says, and cuts a lemon into slices, puts it in the dish, adds sprigs of rosemary, sage leaves and various spices and spreads the vegetables over it.

With a spoon he mixes everything, puts the eggplant, carrot, zucchini.

Potato and pepper slices on a baking tray and put it in the oven - "for a good half hour, the vegetables should be nicely done".

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Wasabi nuts give the feta cheese Obazdn a kick.

© Laura Forster

When Geitl cooks for his family or friends, he is always happy to have company in the kitchen.

"The kitchen is the most communicative place in our house," he says.

He is also happy to share one or two tips there, such as: “If you work with acid like a lemon, you always have to add something sweet like honey or elderberry syrup.” For example with his Greek Obazdn.

In addition to wasabi peanuts, sheep's cheese, yoghurt and olive oil, he mixes lemon juice and lemon zest and adds a dollop of honey.

The melon is fried briefly in the pan.

© Laura Forster

Summer Recipe: Oven Vegetables, Feta Cheese Obazda, and Grilled Melon - "Whole Meal"

Oberhachinger is a fan of the interplay of vegetables and fruit.

"Of course you can't overdo it, but I like a little sweetness in food," he says, and cuts a watermelon into pieces, heats olive oil in a pan, puts the melon in it and sprinkles pepper and fleur de sel on top.

After a few seconds, he places the pieces on a plate and arranges them with the oven-roasted vegetables and a dumpling of Obazda.

"This is a wholesome dish with proteins, carbohydrates and lots of vitamins - and it tastes even better the next day," says Andreas Geitl.

You can find more current news from the district of Munich at Merkur.de/Landkreis München.