Author: troutandhawk

DIY artist charcoal

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DIY

Guest post by Vik Currently gifted with a lot of free time, we got my old art box out, filled with all sorts of chalks, inks, crayons and water colours. I used my french charcoal sticks for some sketches, and fully enamoured with the smooth texture and expressive line, decided that it’s time to make our own locally grown artist charcoal. Preparation Collect fresh branches/twigs. Willow and wine are classically used, but we also successfully […]

freestyle lobster soup

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Soups

Lobster in the pantry? Dinner for three? Assuming you have some booze left from the quarantine and some vegetables I recommend you take another step into uncertainty with this freestyle lobster soup. The recipe came to me by way of a seven line Whatsapp message with absolutely no quantities. We will pass on the instructions to you as we received them. The result was marvelous! Boil the lobster, remove the meat from the claws and […]

wild herbs series, part I

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Allgemein

A hearty dose of herbal remedies that you can conjure with ingredients found on your walks or even in your garden. They are easy enough to recognize but for beginners I recommend buying a book highlighting the similar but toxic friends. Chickweed Edible parts: leaves, stems, buds and blossoms Contents: calcium, magnesium, potassium, iron, B-vitamins, phosphorus, zinc, copper, silicic acid, vitamins A and C, essential oils, tannins and plant-based proteins Effects : cooling, anti-inflammatory, blood-cleansing, […]

spring 2020 book list

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Uncategorized

Before the coffee gets coldToshikazu Kawaguchi Essbare WildpflanzenSteffen Guido FleischhauerJürgen GuthmannRoland Spiegelberger The Inner Game of MusicBarry Green Veg in One BedHuw Richards Monsieur VuongDas Kochbuch Climate – A New StoryCharles Eisenstein Sacred EconomicsCharles Eisenstein The More Beautiful World Our Hearts Know Is PossibleCharles Eisenstein On Earth We’re Briefly GorgeousOcean Vuong Black Box ThinkingMatthew Syed

frittata of mung beans, spinach and coriander

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Lunch / Snacks

frittata of mung beans, spinach and coriander 1 cup green mung beans, soaked over night1 tablespoon lemon juice2 tablespoons plain yoghurt1/4 teaspoon baking soda2 tablespoons coriander, chopped2 cups spinach, chopped1 teaspoon sattvic spice mix (recipe below)1/2 teaspoon salt Ghee or coconut oil and 1/2 teaspoon mustard seeds for frying. Drain and rinse the mung beans. Using a high-speed blender pulse to purée the beans, lemon juice and yoghurt. Transfer the mung bean mixture to a […]

apple date morning kichari

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Breakfast

apple date morning kichari(serves 6-8 ) 1/2 cup basmati rice1/2 cup yellow split mung beans, soaked overnight or at least a few hours4 cups water2 teaspoons sweet spice mix (recipe below)2 apples, cored and chopped4 Medjool dates, pitted and chopped1/2 teaspoon salt1 tablespoon coconut oil Rinse the rice and mung beans well. In a saucepan bring the water, rice and mung beans to a boil. Reduce heat and let simmer, uncovered for 15-20 minutes.Add the […]

Christmas and butter cookies

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Cakes + Cookies

butter cookies 375g butter (at room temperature)150g sugar5 egg yolks500g flour Mix sugar, butter and egg yolks until creamy. With your hands fold in the flour to create a firm dough. Put the finished dough into the fridge to cool and to harden. Roll out the dough onto a floured surface and cut out the forms. Bake at 175°C for 15 to 25 minutes.

Buddha’s Hand marmelade

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Allgemein

Buddha’s Hand, aka fingered citron, has a sweet lemon blossom aroma, no juice, no pulp and no seeds. It looks bizarre, smells heavenly and in Asia it symbolizes happiness, wealth and longevity. Here’s some examples what to do with this crazy lemon: cut off a “finger” and slice it thinly over a piece of grilled white fish add some grated peel to your vinaigrette add a slice of peel to your vodka or gin cocktail […]

Pinotage Cake

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Cakes + Cookies

Pinotage Cake 4 eggs at room temperature200g sugar180g butter, melted100ml extra-virgin olive oil150ml milk400g flour1 1/2 teaspoons baking powdera generous pinch of sea saltthe grated zest of a an organic orangethe grated zest of an organic lemon300-600g sweet little grapes (or blueberries) Preheat oven to 175°C. Butter the bottom and the sides of a 25 cm baking dish.In a medium bowl whisk together the eggs and the sugar until creamy. Add the butter, the oil […]

porridge

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Breakfast

porridge(yields 1) 1 generous tablespoon oatmeal1 cup of milk ( any nut or rice milk is fine)a pinch of salt1 generous piece of fresh ginger, grated1 -2 teaspoons almond butter fruit for topping roasted seeds, bee pollen to your liking