Author: troutandhawk

wild mirabelle upside-down cake

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Cakes + Cookies

wild mirabelle upside-down cake 500g wild mirabelles (or any stone fruit), stoned 150g butter at room temperature 3 tablespoons muscovado sugar sea salt 100g sugar 2 eggs 120ml milk 2 teaspoons baking powder 200g flour vanilla ice cream, whipped cream or crème fraîche for serving Preheat oven to 180°C. In a large bowl, use your hands to combine 3 tablespoons of the butter, the muscovado sugar and the pinch of salt. Spread the mixture on the bottom […]

red pepper, potato and pear soup

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Soups

This is one of the soups I prepare  when I’m craving a “juicy” detox week, but the temperatures are still too low to fully enjoy the raw freshness.  red pepper, potato and pear soup 4 red bell peppers, halved, cored and seeded 3 tablespoons butter 1 onion, diced 3 garlic cloves a sprig of thyme salt and freshly ground black pepper 2 potatoes, peeled and diced 1 pear, peeled, cored and diced ca. 1,5l  vegetable broth parsley, finely chopped […]

a gingerbread story

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Cakes + Cookies

It all began with the idea of a competition. A competition between family and friends. A friendly one, of course. This is the Great Gingerbread House-Off. The brief: A gingerbread house should be built, from scratch, edible and breathtakingly beautiful with no limits concerning style or century.  the gingerbread house With an engineer and designer combining forces, the duo did not rest from start to finish. With a prototype built and dimensions noted, the dough was made: 2 […]

poached pear with vanilla and cinnamon

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Sweets

I just adore pears. Cute butt shapes and so many ways to prepare them. They are delicious with game, paired with elderberries and quinces for jam , poached or simply eaten out of hand. My pear tree had very little water and a lot of sun this summer and proudly presented me with seven (wow!) ripe pears. Here’s the recipe how I poached them with some lovely spices for my birthday lunch. poached pear with vanilla […]

massaged kale avocado salad

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Lunch / Salads

 1 bunch of kale (tear away the pieces from the stem) 1 avocado 1 lemon salt, pepper and a dash of tamari Rinse and prepare kale into bite sized pieces. Put into a large bowl. Add all the remaining ingredients. Massage into kale until the leaves are soft. My recipe differs slightly from Jill Daltons, but you might watch her video for the perfect “how to”.

raw baby spinach soup

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Lunch / Soups

raw baby spinach soup (recipe inspired by Anthony William) 1 generous handful baby spinach 1 orange, peeled 2 tomatoes 1/2 avocado chili salt and freshly ground black pepper For more spiciness add a clove of garlic, chili, cilantro or basil. First blend the orange with the tomatoes, then add the remaining ingredients and blend until smooth. Enjoy cold or lukewarm. Top with sprouts, herbs or roasted seeds.

seedy olive oil granola

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Breakfast

A recipe from Sara Forte’s cookbook the Sprouted Kitchen: Bowl and Spoon. The salty-sweet and slightly spicy granola becomes amazingly addictive when paired with creamy yoghurt, a spoonful of honey and fresh fruit like peaches, raspberries and blueberries.   seedy olive oil granola (makes about 6 cups) 1/2 cup extra-virgin olive oil 2/3 cup pure maple syrup 3/4 teaspoon sea salt 1/2 teaspoon cardamom 1 teaspoon cinnamon 3 1/2 cups old fashioned oats 2 cups rice […]

delicious mess of tomatoes, peaches and goat cheese

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Lunch / Salads

delicious mess of tomatoes, peaches and goat cheese tomatoes and peaches in equal amounts, quartered or chopped 1/2 onion, white or red, finely sliced fresh goat cheese basil leaves balsamic vinegar native olive oil a spoonful of honey salt and freshly ground pepper In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese. Mix gently before serving. Top with basil […]