All posts tagged: sides

kohlrabi towers

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Lunch / Snacks
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I always wondered how to give kohlrabi a bit more sex appeal, I mean I loved my mother’s homely kohlrabi with cream sauce and roast potatoes, but this good old German meal is rather heavy and not too fun.My new favorite alternative is to roast kohlrabi slices in the oven, then build them into towers with a Mediterranean or a Thai stir-fry. Instant sophistication. Sweet potato slices are a nice addition, too. kohlrabi towers serves […]

the colours of summer: vegetables right from the oven

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Lunch
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Today I won’t supply you with an ingredient list because it’s entirely up to your taste buds which vegetables you choose for this simple dish. Simply cut them into bits of similar thickness (so that everything is ready at the same time), drizzle with olive oil, salt, pepper and chuck onto an oven pan in eye pleasing constellations. 200°C and about 20 minutes should do the trick. We had it with a  goat camembert, which […]

gingered beans with hijiki

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Dinner / Lunch / Snacks
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My international family of favourite green bean recipes (German with tomatoes, onions and vinaigrette, Spanish with fried garlic and almonds) welcomes a new brother in their midst: Asian gingered beans with hijiki. This recipe is full of flavour and makes use of the beautiful hijiki algae, and fancy yet very easy to prepare.   dry and soaked hijiki gingered beans  with hijiki (inspired by Alicia Silverstone) 1/2 cup dried hijiki 1 tablespoon tamari 2 tablespoons […]

semi-dried tomatoes overnight

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Dinner / Lunch / Snacks
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  Every now and then the overnight tomatoes make their appearance on various food blogs I follow. They have many fancy names like night blushed tomatoes or moon dried tomatoes, but I think the flavour speaks for itself.  When I talked with my local vegetable shopkeeper about the many possibilities to enjoy the little heirloom tomatoes I remembered the overnight method and promised to share it with him. It’s super easy and the result is […]

big snow, 3 boars and a simple beetroot salad

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Salads
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I had a flu. Runny nose, sore throat, cough and fever. So instead of throwing myself into the planned spring detox and sports  in the (supposed) sunshine I’m spending my days lazily on the sofa, recovering, drinking hot English tea and trying to motivate myself to breathe the snowy air outside my warm cocoon not only for shovelling snow. Snowboots and ski pants on, camera hidden under the parka I bravely headed  into the forest. […]

Red cabbage with figs and chestnuts

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Dinner / Lunch
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      Following my intuition rather than a recipe I broke my red cabbage routine. The original recipe contains apples and onions which gave the distinct savoury-sweet flavour. This time I used dry golden figs and cooked chestnuts to add sweetness and body. I was happy to find that the cabbage was no longer merely a side dish but had been transformed into a filling meal. Red Cabbage with Figs and Chestnuts 2 tbs […]

potatoes in pink & purple, best together with Gremolata

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Dinner / Lunch
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Lately  my organic vegetable provider asked me if I wanted him to add some pink and purple potatoes to my weekly order. I immediately agreed because 1.) I always love to try something new and 2.) Sophie Calle’s chromatic diet in mind, two difficult colours suddenly seemed to come within reach. But before throwing myself again into the sophisticated Fine Arts of monochromatic cooking I went for a very quick and simple potato lunch: oven […]

what I’m going to eat tonight

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Dinner / Lunch
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Asparagus with cucumber-tomato-rocket-mushroom vinaigrette 500g green asparagus a piece of cucumber 1 tomato a handful of mushrooms a small bundle of rocket leaves olive oil, vinegar, salt and pepper Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it. In the meantime prepare the vinaigrette with the chopped vegetables. Pour  the vinaigrette over the warm asparagus, serve and enjoy!  

kale crisps

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Lunch / Snacks
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I found this recipe here and it reminded me strongly of some pieces of kale I lately had topped my  pizza with. Even though I had blanched the kale before, the leaves turned brown with tendency to black, burnt , paperlike, ashy… and  only very few of them  got really nice and crispy. Definitely not an award-winning pizza topping.   BUT IF YOU “preheat oven to 180°C (350°F). Line the baking tray with  parchment paper. Remove the […]

introducing black futsu

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Dinner / Lunch
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What sounds like the protagonist of a Japanese action movie or some blackish shimmering ornamental fish  is actually the most delicious kind of pumpkin I had tried in a while. Last week Mr. Herzog, my regional vegetable provider, had recommended it to me. Pure chestnut, only smoother and less dry – and it combined so perfectly with the last field-grown tomatoes! Black Futsu with the last field-grown tomatoes Slice the pumpkin (2cm each slice) and […]