Author: troutandhawk

artichoke bottoms with garlic and mint

10. March 2016
by troutandhawk
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Dinner / Lunch

Soon spring will be here and with it the season of fresh artichokes. I’m early  (and lucky)  this year because I brought fresh artichokes from Rome in my suitcase. Besides being the most photogenic vegetable I know, they tasted delicious cooked with garlic and mint. artichoke bottoms alla romana with garlic and mint 6 artichokes 1 lemon, halved 1 tablespoon garlic, finely chopped 1 tablespoon fresh mint, finely chopped 2 teaspoons sea salt 1 cup water 1/3 cup […]

cheesecake topped with meringue

3. March 2016
by troutandhawk
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Cakes + Cookies / Sweets

cheesecake topped with meringue for the dough: 200g flour 75g sugar 65g cold butter, cut in small pieces 1 egg 1 teaspoon baking powder for the filling: 500g low fat curd (Magerquark) 125g sugar 2 sachets vanilla sugar 100g oil (or melted butter) 1 sachet custard powder 1 egg 3 egg yolks 1/2 l milk for the topping: 3 egg whites 50g sugar 1 sachet vanilla sugar Mix the ingredients for the dough in a […]

steamed broccoli with caper brown butter

25. February 2016
by troutandhawk
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Lunch

Broccoli + brown butter + chopped capers  = not expected, but true delight! steamed broccoli with caper brown butter (Ruth Reichl, The Gourmet Cookbook) 1 1/2 pounds broccoli 6 tablespoons butter 3 tablespoons drained capers, chopped 3 tablespoons flat-leaf parsley, chopped 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper Cut heads of broccoli into florets. You can also use the stems cut in slices. (I usually throw  the stems into the juicer with apples and more green veggies.) Steam […]

how to make the best use of fruit pulp: vegan cookies

18. February 2016
by troutandhawk
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Cakes + Cookies / Snacks / Sweets

Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make  cookies. The beautiful colour and scent of  squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well.  I never used the pulp of kale, broccoli  or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat. vegan fruit pulp cookies 4 generous tablespoons fruit pulp 1 tablespoon ground flax […]

potato, cauliflower and coconut bowl

11. February 2016
by troutandhawk
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Lunch

Part bowl, part curry…. a quick and simple  lunch inspiration. potato, cauliflower and coconut bowl 2 -3 potatoes, peeled and cut in cubes 1 small cauliflower, divided in florets 1 tablespoon coconut oil 1cup of coconut milk 1 tablespoon curry powder juice of 1 lemon (or of 2 limes) red chili flakes a few pinches of sea salt 1 cup cilantro leaves Steam or blanch the cauliflower florets for 10 minutes maximum. Make sure the cauliflower […]

raspberry kanten with Greek yoghurt, braised bananas and roasted pine nuts

4. February 2016
by troutandhawk
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Breakfast / Sweets

.. Kanten contains a sea vegetable called agar agar, which turns liquid into jelly. This works well with any kind of berry or combination of berries. raspberry kanten (adapted from the kind diet by Alicia Silverstone) serves 4-6 2 cups raspberries fresh or frozen and thawed 4 cups apple or quince juice 1 tablespoon fresh orange juice pinch of sea salt 3 tablespoons agar agar a few drops ginger juice ( grate a piece of […]

homemade curry sauce

28. January 2016
by troutandhawk
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sauces / Snacks

  homemade curry sauce 1 tablespoon olive oil 2 onions 2 cloves of garlic 2 red bell peppers 200g tomato paste 1/2  chili pepper 1/2 l vegetable broth 2 teaspoons paprika powder 1 teaspoon curry powder 1 teaspoon brown sugar salt to taste Chop onions, garlic and bell peppers. Sweat them in olive oil in a thick sauce pan. Add the remaining ingredients and continue cooking on low heat for 15 minutes. Puree the sauce in […]

Uli’s unique cupcakes

21. January 2016
by troutandhawk
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Breakfast / Cakes + Cookies / Sweets

Uli is a good friend, a slow fooder, and he’s absolutely excellent in pastry making.  His cupcakes (although I’m not a friend of cupcakes usually) have been a surprise in deliciousness when he gave me to taste them for the first time.  Here’s the recipe for you. Uli’s  unique cupcakes 2 eggs 2 tablespoons melted butter 1/4 l milk 300g flour 70g sugar 3 teaspoons baking powder a pinch of salt Place eggs, melted butter and milk in […]

anti-inflammatory blend + rainbow remedy

14. January 2016
by troutandhawk
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Drinks

anti-inflammatory blend 1/4 pineapple (medium size) 1 pear 1 lime 3cm raw ginger 1/4 cucumber 1/2 stalk celery 1 broccoli or cauliflower 1/2 avocado 1 handful ice Juice the pineapple, pear,lime, ginger, cucumber, celery and broccoli. Add the avocado flesh and ice to the blender, pour in the extracted juice and blend until smooth. Eating refined carbohydrates, sugars and dairy tends to raise inflammatory markers for most people and most disease in the body is […]

homemade coconut milk and a book recommendation

7. January 2016
by troutandhawk
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Drinks

To start the New Year fresh and clean I’d like to present you a recipe from Meredith Baird’s Coconut Kitchen, one of my Christmas books. During the summer holidays in Bali I had the chance to literally get immersed in the endless benefits of the coconut, from delicately perfumed body oils, emerald green coconut herbal oil against mosquito bites and sunburn to fresh coconut water and Dadar cakes for breakfast…. Christmas time has been too busy to start out trying new […]