three apple tart

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Cakes + Cookies

…which does not mean, that only three apples are necessary to make this beautiful tart. On the contrary: apples are its main ingredient. They come in three variations (thus the the name) and three layers. Grated apples mixed with almond butter, a layer of sliced apples and a glaze of apple juice thickened with kuzu.

It’s macrobiotic (a Steve Acuff recipe), vegan and free of added sugar.

Feel free to use any kind of apple for a range of results. I have made this tart several times, once using apples from my garden (crisp and juicy), wild apples from a communal field (soft and melting) and apples gifted by my friend (tart and bright).

three apple tart

for the dough:
1/2 cup wholemeal flour
1/2 cup white flour
1 tablespoon Kuzu or arrowroot powder
1 pinch salt
1/3 cup oil
1/3 cup water

for the filling:
2 1/2 cups grated apples
1/2 cup raisins
2 tablespoons almond butter

1 1/2 cups apple slices

for the glaze:
1 cup apple juice
1 pinch salt
1 pinch cinnamon
1 tablespoon Kuzu or arrowroot powder

Mix wholemeal flour, white flour, Kuzu and salt with a fork, add chilled oil and stir it in. Add chilled water and knead until you obtain a smooth dough. Store in the fridge for 15 minutes. Flatten the dough with your fingers into an oiled baking form. Bake at 250°C for 10 minutes until the crust is dry, but not brown.

In the meantime grate and slice the apples (see ingredient list for the amounts). Mix the grated apples with raisins and almond butter and fill them onto the baked crust.
Then lay the apple slices on top in a circular pattern.

Bake for another 10 minutes at 250°C.

Heat apple juice, cinnamon, salt, add Kuzu diluted in water, cook until the liquid turns clear. You may add a tablespoon of red currant jam for a more rustic look. Glaze the tart and let it rest until cooled.

tomato sauce with butter and onion

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sauces


tomato sauce with butter and onion

900g ripe tomatoes
75g butter
1 onion, peeled and halved
salt

Immerse the tomatoes for 1 minute in boiling water. Once cooled down, peel and chop them.
In a pot simmer tomatoes, butter, onion and salt with the lid open for about 45 minutes. Stir occasionally. Eventually the fat should have separated from the tomatoes.

Discard the onion. Add your pasta of choice or gnocchi to the tomato sauce, sprinkle with grated parmesan and serve immediately.

Baltic beet soup

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Soups

The remedy for the summer’s heat came to me from the Baltic countries: an earthy, slightly sour, chilled red beet soup. Sophie from Café Goldfisch introduced me to it, hers in a striking baby pink shade, mine a bit more on the magenta side. Anyway, as long as you use the traditional main ingredients red beet, gherkins, dill, spring onions and kefir (yoghurt, sour cream…) you can’t go wrong.

Baltic beet soup
(yields 4)

ca. 600g red beets
750ml vegetable broth (or water)
salt
4 eggs
250g gherkins
4 spring onions
1 bunch dill
1l Kefir (buttermilk, Sweden milk, yoghurt…to your liking)
freshly ground black pepper
1 tablespoon white wine vinegar (to your liking)

Peel and chop the beets, cook them in the broth for about 20 minutes until soft. Let beets and broth cool completely.

In the meantime boil eggs until hard and set them aside.

Chop the gherkins, spring onions and the dill (leave some tips to decorate) and add to the beets. Blend to a gentle, velvety soup. Stir in the Kefir and enjoy the arising pinkness!

Serve with quarters of hard-boiled egg , a sprig of dill and -if you like- some hot boiled potatoes on a separate plate.

Best the next day, when the flavours had time to melt

Fichtenspitzen

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Foraging

Im letzten Jahr habe ich Maitriebe von Tannen, Kiefern und Fichten gesammelt, Rezepte gelesen und experimentiert. Ich habe sie frisch gehackt auf Butterbrot probiert, daraus Kräuterbutter mit Zitronenabrieb hergestellt, sie für Tee und Wildgerichte getrocknet und in Gin eingelegt. Die Triebe von der Fichte fand ich im Vergleich zu den anderen Nadelbäumen mit Abstand am würzigsten. Ihr Aroma ist frisch, ganz fein fichtennadelig und ein wenig zitrusartig. Und sie sind ganz weich und zart.

Fichtenspitzen in Gin

In Gin marinierte Fichtenspitzen sind eine Delikatesse, die besonders gut zu sahnigem Vanilleeis oder selbstgemachtem Beereneis schmeckt.

Fichtenspitzen zum Trocknen ausgelegt

Getrocknete Fichtenspitzen

  • Fichtenspitzen gemischt mit ein paar Blättern Brennessel und Waldmeister, übergossen mit heißem Wasser , ergeben einen würzig-waldigen Tee.
  • Fichtenspitzen, 5 Minuten in Wasser zusammen mit Chaga geköchelt, wärmen an kalten Wintertagen.

Ich verwende die Fichtenspitzen auch gern im Schmorsud, wenn ich Wild zubereite.

Chaga und Fichte

Fichtensahne

1 Handvoll Fichtenspitzen
1 kleine Prise Salz
1 EL Honig
1 EL frisch gepresster Orangensaft
2 TL gerieben Nüsse
200g Schlagsahne

Püriere alle Zutaten mit einem Pürierstab bis eine feine grüne Masse entsteht. Köstlich über Vanilleeis und zu Erdbeerkuchen!


giant bean soup

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Soups

In our internal ranking system the giant bean soup unanimously scored a 10, which translates to 3 Michelin stars, 7 golden ladles or 5 chef’s hats. The combination of veggies and beans results in a humble yet luxurious comfort food.

Root vegetables, especially burdock root, are very strengthening and make for a warming winter dish, much needed in the cold month of March.

giant bean soup

Ingredients:

400g giant beans, canned
1 tablespoon olive oil
1 onion, chopped
1 leek, chopped
3 celery sticks, chopped
3 carrots (or 2 carrots and 1 burdock root), sliced
3 cloves of garlic, finely sliced
1 bay leaf
1 sage leaf
1 teaspoon dried thyme
2 potatoes
a few leafy greens like kale, Brussels sprouts or Swiss chard
1 1/2l organic vegetable broth
1 splash of white wine
parsley to garnish
Tabasco, lemon and lime to season at the table

In a big pot heat the olive oil and fry the chopped onion. When the onion starts to brown add the leek, and after a few minutes, the celery. Continue frying the mixture for a few more minutes at a high temperature.

Add a splash of wine, the vegetable broth, thyme, sage, the bay leaf and finely sliced garlic. When the broth has heated up to a steady simmer, add potatoes, sliced carrot and burdock root. Then cover the pot with a lid.

After 10 minutes the potatoes and carrots should have softened enough so it’s time to add the giant beans and leafy greens. Put the lid back on just for a couple of minutes as not to overcook the greens, and then your soup is ready to serve!

Garnish with parsley leaves and some freshly ground black pepper, and if, like us, you enjoy seasoning some more at the table, a squeeze of lemon or lime and a few drops of tabasco are heavenly.

Christmas Wreath Bread

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Cakes + Cookies

Christmas Wreath Bread
(a slightly adapted recipe from Yvette van Boven, A Homemade Christmas)

For the dough:
250ml milk
50 butter(cubed)
450g flour
1 envelope active dry yeast
50g sugar
1/2 teaspoon sea salt

For the filling:
200g raisins ( soaked in rum)
50g chopped succade (crystallized fruit)
1 teaspoon ground cinnamon
1 teaspoon sweet spice mix
zest and juice of 1 lemon
100g butter at room temperature
2 tablespoons light brown sugar
1 egg, lightly beaten

powdered sugar for serving

First make the dough. In a saucepan heat the milk until just below boiling, then add the butter and remove from heat. Allow to cool for 5 minutes, then add the yeast to the now lukewarm milk.

Combine the flour, sugar and salt in a large bowl and form an indentation in the center. Pour in the milk mixture. Using a wooden spoon, combine until the dough holds together. Continue kneading with your hands on lightly floured countertop for another 10 minutes.
Shape into a ball, dust with flour, place in a bowl, cover and let rise in a warm spot for 90 minutes, or until it has doubled in volume.

For the filling mix the butter, brown sugar and the rest of the ingredients. Set aside.

Knead the dough briefly once more. On a lightly floured countertop roll it out into a rectangle. Spread the filling over it using a spatula. Allow a margin of about 2cm at the long sides.

Roll up the dough from a long side moisten the are edge with water and press to seal the seam. Place the roll with the seam facing down. Moisten the ends of the roll as well and bend them together, forming a circle. Place the wreath on a baking sheet lined with parchment paper.

With a sharp knife, cut into the roll every 3cm, almost all the way through, but not quite.Pull out each cut piece, exposing the sides and the spirals will forma circular fan of swirls.
Cover with a clean dish towel and allow the wreath to rise again for about 45 minutes.

Preheat oven to 200°C. Brush the bread with the lightly beaten egg. Bake for about 30 minutes, until golden brown.


December reads

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Uncategorized

Barbarians at the Gate
Bryan Burrough and John Helyar

Pachinko
Min Jin Lee

Empire of Pain
The Secret History of the Sackler Dynasty
Patrick Radden Keefe

Gastrophysics
Professor Charles Spence

Der Klang der Wälder
Natsu Miyashita

The Seven Husbands of Evelyn Hugo
Taylor Jenkins Reid

Vom Wachsen und Werden
Sue Stuart-Smith

cherry and chocolate cookies

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Cakes + Cookies

cherry and chocolate cookies

220g butter at room temperature
3/4 cup brown sugar
1/2 teaspoon vanilla powder
2 eggs
a pinch of salt
1 1/2 cups flour
1 teaspoon baking powder
1 cup oat flakes
1/2 cup (90g) dark chocolate, chopped
1/2 dried cherries, chopped

Line two baking sheets with parchment paper and preheat oven to 180°C.

Beat together butter and brown sugar until light and creamy. Add the vanilla, eggs and salt. Stir in flour, baking powder, oats, chocolate chips and dried cherries until just combined.

Using a teaspoon drop mounds of the dough onto the prepared baking sheets. Bake the cookies until they are slightly browned.
10 minutes if you like them soft inside, 12-15 minutes if you prefer them darker and crispier.

Variations

  • chocolate and chopped toasted hazelnuts
  • chocolate and chopped walnuts
  • dried cherries and pistachios
  • chocolate and salted peanuts
  • raisins and pecan nuts




lukewarm carrot salad with goat cheese and olives

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Salads

lukewarm carrot salad with goat cheese and olives

2 pounds carrots, peeled and cut into small pieces
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon ground coriander seeds
3 tablespoons lemon juice
1 clove garlic, smashed to a paste
1 teaspoon grated ginger
a pinch of Piment d’Espelette
2 tablespoons olive oil
50-100g feta or ricotta, crumbled
a handful of small black olives
greens to decorate

Put the carrots in a pot of salted water, bring to a simmer and cook until tender, about 15 minutes. Drain.
In the meantime make the vinaigrette. Put the lemon juice in a small bowl, and season with salt and pepper. Add cumin, coriander, garlic, ginger and Piment d’Espelette. Whisk in the olive oil.

Put the carrots, feta and olives in a bowl and dress with the vinaigrette. Sprinkle with greens.