Author: troutandhawk

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!  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 […]

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  

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. 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 […]

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 […]

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 […]

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!   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 […]

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 […]

green rice and egg bowl

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Dinner / Lunch
bear garlic

For my spring pesto I use bear’s garlic (Bärlauch), sorrel or even ground elder (Giersch) from the garden.  Be careful in case you go foraging for bear’s garlic, the long and slender leaves can easily be mistaken by leaves of lily of the valley, which are super toxic. green pesto 1 big handful (or a bunch if you buy it) bear’s garlic, sorrel or ground elder 20 g pine nuts parmesan 40ml olive oil salt and […]

plum somen with lemon scented olive oil and black sesame

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Lunch / Snacks
pink noodles

Somen are very thin Japanese noodles made of wheat flour.  In the making process the dough is stretched to a max with the help of vegetable oil to achieve very thin strips. That’s the reason why you need to rinse them under cold water after cooking. Otherwise they would become sticky. The pink beauties I bought at Muji owe their colour and their slightly fruity/salty flavour to Ume, a Japanese plum.   Usually I eat somen with a dip of […]