caramelized pumpkin and green bean salad

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Dinner / Lunch / Salads
butternut squash

I stumbled upon  the method of caramelizing butternut squash  in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes?  Mine are these

 

roasted and caramelized butternut

 

caramelized pumpkin and green bean salad

1 butternut squash, sliced or diced
2 tablespoons agave syrup or honey
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
250g green beans, trimmed and blanched
tomatoes
flat-leaved parsley

for the dressing
2 tablespoons native olive oil
3 tablespoons white balsamic vinegar
1 tablespoon freshly grated lemon peel
a pinch of salt

Preheat oven to 200°.
Place the pumpkin on a baking tray lined with non-sticking paper. Mix together the agave syrup, vinegar, salt and pepper and brush the mixture over the pumpkin. Roast the pumpkin for 25-30 minutes or until golden.
While the pumpkin is roasting, blanch the beans , slice the tomatoes and prepare the dressing. To make the dressing, mix to combine the oil, vinegar, lemon peel and a pinch of salt.

Divide the ingredients between serving plates and spoon over the dressing to serve.

 

caramelized pumpkin and green beansnothing left...pure yellowautumn

 

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beetroot carpaccio

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Lunch / Salads
beetroot carpaccio

beetroot carpaccio

4 beetroots
about 75g fresh goat cheese (feta)
2 spring onions (the green parts) or chives, thinly sliced

for the vinaigrette:
3 tablespoons sherry vinegar
60 ml olive oil
a few dashes of Tabasco sauce 
salt and black pepper

Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. Drizzle generously with the vinaigrette and top with crumbled goat cheese and sliced spring onions.

 

weeping willowsliced beetrootbeetrootbeetroot carpacciofluffy blossom

 

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mirabelle and almond tart

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Cakes + Cookies
mirabelle and almond tart

Late summer days. Abundance of plums, apples and mirabelles in every garden…. Before the season slips away don’t miss to bake this Tarte aux Mirabelles et aux Amandes. It’s worth it! 

mirabellesmirabelle branch mirabellesdepitting mirabelles


Tarte aux Mirabelles et aux Amandes

250g tart dough with almonds 
700g mirabelles (golden cherry plums)
3 eggs
150g icing sugar
80g finely ground almonds
a pinch of cinnamon
100ml liquid cream
1 tablespoon melted butter
30g sliced almonds 

Preheat the oven to 160°.

Wash and pit the mirabelles. In a bowl beat the butter and the sugar until creamy. Add the ground almonds, the cinnamon and the liquid cream. Beat until all ingredients are well blended. Finally mix in the melted butter.
Roll out the dough (26cm circle or 20 x 30 rectangle) and and fit it into the base and up the sides of your tart pan.
Distribute the mirabelles evenly on the dough. Spread the filling and the sliced almonds onto them. Bake for 35 minutes. Serve cold.

 

tarte aux mirabelles et aux amandes

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summer 2017 booklist

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Uncategorized
countryside

 

Meine geniale Freundin
Elena Ferrante

Die Geschichte eines neuen Namens
Elena Ferrante

The Secret Life of Colour
Kassia St Clair

the Airbnb story
Leigh Gallagher

Die Angst, das Risiko und die Liebe
Omer Meir Wellber


JFK   Staatsstreich in Amerika
Mathias Bröckers

Alexander von Humboldt und die Entdeckung der Natur
Andrea Wulf

Kew Gardens  Das Kochbuch
Royal Botanic Gardens Kew

The Nix
Nathan Hill

Nights at the Circus
Angela Carter

 

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post apocalyptic cookies

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Cakes + Cookies
red currant and hemp cookies- the making of

That’s how we started (picture below). With a slightly completely adjusted Ottolenghi recipe in order to veganize it…
We knew that probably the little cakes wouldn’t come out like in the photo of the cookbook, but having in mind the delicious Tuscanian chocolate cake with a similar ratio of ingredients we began the experiment.

hemp and red currant cupcakes

The result after 20 minutes in the oven? Very crisp, very oily, utterly flat (let’s say concave) uhm.. tarts?!? Hard to name a thing that had never been seen before. We ate 2 of them with coffee; the flavour was great, but not great enough to ignore the ugliness and oiliness. After much consideration we only saw one solution, to combine the whole mess and make a new dough. Final outcome, hopefully: cookies. So we decided to go ahead by adding more hemp flour, by re-kneading, re-forming and re-baking. 

cupcake moldshemp doughdough in the makinghemp doughhemp cookie

Hemp and red currant cookies (improved recipe)

100g coconut oil
100g brown sugar
60g pistachios
60g almonds
grated zest of 1 lemon
2 tablespoons of a mashed banana
120 g hemp flour 
a handful of red currants

Preheat the oven to 180°C.

Put the nuts, flour and sugar into a food processor bowl. Work to a coarse, bread crumb like texture. Fill it into a mixing bowl and mix it with the coconut oil, lemon zest and mashed banana. Work it with your hands to combine. Finally fold in the red currants.
Let it rest in the fridge for 1/2 hour. Form little gnocchi or Matterhorns.

Bake for 20 minutes.

Final taste: delicious. Final texture: pleasantly rough.

hemp and red currant cookies

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summer lunch: gazpacho, fried salmon and cabbage salad

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Lunch / Salads
salmon, cabbage and a glass of gazpacho

Here’s how to make the gazpacho. For the salad take a pointed cabbage (much softer than its big round brother), slice it finely and knead it a few times with your hands to crush the structure. Finally toss in the following dressing:

dressing for the cabbage salad

salt and freshly ground black pepper
vinegar
a generous amount of heated olive oil

Start seasoning the raw sliced cabbage with salt and pepper, add the vinegar and finally pour over the hot olive oil. Toss it well and let it rest for a while.

 

tomato bountyViksummer dress on a bike

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tiger nut milk (horchata de chufa)

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Drinks
horchata de chufa (tiger nut milk)

Tiger nuts -also known as earth almonds- aren’t really nuts. They are tubers growing under the soil’s surface. Tiger nuts are loaded with vitamins and minerals, especially with vitamin C and E. Besides this, they are rich in magnesium, potassium, calcium and phosphorus.

Tiger nut milk is already creamy and sweet without any supplements.  I usually add vanilla, sometimes cardamom or cinnamon, when I want to give it a special  flavour. For more sweetness you may add a spoonful of honey or maple syrup.
The original Spanish horchata de chufa is sweetened with sugar and contains a pinch of salt.

tiger nut milk (horchata de chufa)

200g tiger nuts, soaked in water overnight (at least 8 hours)
1l cold water
vanilla, cinnamon or cardamom to your liking 

Drain the tiger nuts from the soaking water and rinse thoroughly. Put the tiger nuts into a high speed blender with 1l of water and add your sweetener and condiments of choice. After blending pour the milk through a nut milk bag and squeeze it into a jug or bowl.

Pour the milk into a bottle. You can keep it in the fridge up to 4-5 days.

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picnic with sardines and quick pickled shallots

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Jams + Preserves / Lunch
picnic

The simplest things, like a tin of sardines, can be the most delicious when paired with a crispy baguette, quick pickled shallots and a bottle of champagne. Add a lemon to squeeze over the sardines and some fresh herbs to spread on top. Enjoy!

 
in the kitchensardines millesimerose "Mozart"quick pickled shallots

quick pickled shallots  

3-5 shallots, sliced
2 tablespoons vinegar
1 teaspoon sugar
pinch of salt 

Slice the shallots and put them into a jam jar. Douse with the vinegar, add sugar and salt. Cover with the lid and give it a shake.

 ?

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matcha and strawberry tart

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Cakes + Cookies
matcha and strawberry tart

Another tart of Eric Kayser’s book Tartes et Gourmandises. It truly never fails! Any red berries work for this recipe; if you choose groseilles or red currants as in the original recipe I suggest you increase the amount of sugar to the original 300g. 

Tarte au Thé Vert Matcha et aux Fraises

300g butter
10 egg whites
200g icing sugar
130g finely grated almonds
130g flour
2 teaspoons matcha powder and some more for sprinkling on top
strawberries for topping
2 tablespoons strawberry (raspberry, gooseberry) jam or jelly 

Preheat oven to 170°C. 

Melt the butter in a saucepan until it turns golden brown.
In a bowl beat the egg whites with the sugar. Add the flour, the finely grated almonds and the matcha powder. Finally mix in the warm butter.

Pour the batter into the mold and bake it for 30 minutes. Let it cool down.

Liquify the berry jam or jelly in a saucepan on low heat. Add the strawberries and move them gently until evenly coated. Arrange them on the tart bottom. Before serving sprinkle with some more matcha powder.

summer garden matcha strawberry tart and Saxonian Eierscheckestrawberry and matcha tartsummer gardenstrawberry and matcha tart

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