Author: troutandhawk

Teig-Götter

17. July 2020
by troutandhawk
Leave a comment
Breakfast / Snacks

Teig-Götter 1 Tasse Weizen, Einkorn oder Kamut , wenn möglich frisch in der Steinmühle gemahlen1 Tasse kaltes Wasser1/2 Teelöffel SalzBrotgewürz nach Belieben Bereite aus 1 Tasse Vollkornweizen-, Kamut- oder Einkornmehl mit Salz, Brotgewürz und kaltem Wasser einen dickflüssigen Teig. Heize den Ofen samt Backblech auf 200°C. Gib den Teig löffelweise auf das heiße Blech und backe ihn 10-15 Minuten im Ofen.Ohne Backofen gibt man den Teig in eine flache Pfanne, die man während des Backens […]

the secret rose garden

23. June 2020
by troutandhawk
Leave a comment
Jams + Preserves / Uncategorized

On a cloudy day mid-June I was invited into my friend’s rose garden. She has a beautiful collection of historical roses growing in wild bushes and blooming only once a year. Their special charm lies in their wildness. They are not pruned into shapes or put into arrangements. The first thing you notice is the lovely scent wafting through the garden – especially on a warm summer day after the rain. Their names are full […]

Quark cheesecake without crust

17. June 2020
by troutandhawk
Leave a comment
Cakes + Cookies

Quark cheese cake without crust 1 kg Quark 2/3 cups sugar1 tablespoon vanilla extract4 large eggs3 tablespoons cornstarch (Maizena)100g butter (= 8 tablespoons) , melted and cooled 2 tablespoons flour2 teaspoons baking powder1 lemon, grated peel and juice Preheat the oven to 190°C and put the oven rack in the lower third of the oven. Butter the bottom and the sides of the baking form and sprinkle in flour to lightly coat the form. In […]

DIY artist charcoal

11. May 2020
by troutandhawk
Leave a comment
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

3. May 2020
by troutandhawk
Leave a comment
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

26. April 2020
by troutandhawk
Leave a comment
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

22. March 2020
by troutandhawk
Leave a comment
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

28. January 2020
by troutandhawk
Leave a comment
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

24. January 2020
by troutandhawk
Leave a comment
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

28. December 2019
by troutandhawk
Leave a comment
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.