garden soup // garden salad
The ingredients for my garden soup are broccoli, carrots, fennel, red onions, tomatoes, spring onions and a sprig of lovage . lettuce, tomatoes, springs onions, radishes and grilled tofu
All posts filed under: Lunch
gingered beans with hijiki
My international family of favourite green bean recipes (German with tomatoes, onions and vinaigrette, Spanish with fried garlic and almonds) welcomes a new brother in their midst: Asian gingered beans with hijiki. This recipe is full of flavour and makes use of the beautiful hijiki algae, and fancy yet very easy to prepare. dry and soaked hijiki gingered beans with hijiki (inspired by Alicia Silverstone) 1/2 cup dried hijiki 1 tablespoon tamari 2 tablespoons […]
Michael’s meadows and a lunch al fresco
Michael Simonsen, of Simonsen Freianlagen, the landscape designer and family friend, has a beautiful garden, that we were very eager to visit. Whenever we asked, “can we come see your garden this weekend?” He said “No no noooo, it needs a little more time to show the whole variety of flowers! Half of them didn’t blossom yet!” or “Just a little more patience, I am still waiting for the sunflowers!” Finally, on a sunny day […]
semi-dried tomatoes overnight
Every now and then the overnight tomatoes make their appearance on various food blogs I follow. They have many fancy names like night blushed tomatoes or moon dried tomatoes, but I think the flavour speaks for itself. When I talked with my local vegetable shopkeeper about the many possibilities to enjoy the little heirloom tomatoes I remembered the overnight method and promised to share it with him. It’s super easy and the result is […]
smoothie and raw food combination tips!
Smoothies make a great breakfast (and if you like, you can continue drinking them all day). They replenish your cells with water, minerals and natural sugars! Here a few tips, to make your smoothie experience very enjoyable!! 1. Melon should always be the first meal of the day (never in between other meals) and in a smoothie also best just by itself. The reason why it doesn’t mix well, is, that is has a very […]
raw pad thai
Raw Pad Thai 2 baby cucumbers 1 zucchino 1 big red bell pepper 1 onion (chopped for garnish) a handful of fresh sprouts (for garnish) 2 tablespoons fresh cilantro (chopped, plus a few sprigs for garnish) 1 lime Using a mandoline or a knife slice the cucumbers, the zucchino and the bell pepper in very thin, noodle sized stripes. Mix to combine. Dressing 3 tablespoons raw almond cream 1 1/2 tablespoons lime juice 1 tablespoon […]
Sauce Bois Boudran
I really don’t know why it took me so long to share this amazing recipe with you. It’s a sauce of Michel Roux, who in the seventies had opened several famous restaurants in London like Le Gavroche and the Waterside Inn. He created this sauce specifically for Mme Cécile de Rothschild. Sauce Bois Boudran 1) goes with nearly everything (fish, meat, potatoes, vegetables, bread…) and 2) tolerates a few adaptions to your resources and preferences […]
Hello Summer? Is it you?
Finally outdoors…. fighting the Armada of mosquitos with a campfire. Chris salad with lettuce, beetroots, beetroot stems, cucumber and burrata cucumber flavoured prosecco my box tree nursery crabs grilled on the campfire
how to make the best use of the first tender baby beetroots
It’s always a feast when Mr. Herzog from Landmarke delivers the first young and tender vegetables of the season. They are so fresh and tiny, you literally can eat them with root, stems and leaves. Here’s how I prepared my first spring beetroots: green smoothie with fresh beet leaves the leaves of 4 baby beets a handful of lemon balm leaves a few mint leaves 1 apple 1 banana 1 teaspoon almond butter 1 cup […]
Red cabbage with figs and chestnuts
Following my intuition rather than a recipe I broke my red cabbage routine. The original recipe contains apples and onions which gave the distinct savoury-sweet flavour. This time I used dry golden figs and cooked chestnuts to add sweetness and body. I was happy to find that the cabbage was no longer merely a side dish but had been transformed into a filling meal. Red Cabbage with Figs and Chestnuts 2 tbs […]