gooseberry relish (by Yotam Ottolenghi) 750g gooseberries or plums 180g sugar 1/2 orange (rind shaved in strips) 10g fresh root ginger, peeled and cut into thin matchsticks 1 cinnamon stick Place the gooseberries, the sugar, the orange rind, ginger and cinnamon in a sauce pan and cook on medium-low heat for roughly 30 minutes, until a semi thick compote consistency has formed. Set aside to cool. Enjoy with pancakes or waffles and whipped cream!
I never thought no-knead bread would turn out to be such a winner. It’s crust is simply divine. No kneading is requested, no machines, no fancy ingredients, very little effort – just a hot oven and a good planning, because there’s one essential ingredient – TIME. no-knead bread 3 cups flour 1 1/2 teaspoons salt 1 teaspoon dry yeast 1 teaspoon sugar 1 1/2 cups lukewarm water In a large bowl combine flour, yeast, salt and sugar. Add […]
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 […]
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 […]
Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise.Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change colour from yellow to dark orange.Quinces make a wonderful jelly because they contain plenty of natural pectin. Add spices, time […]
I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]
In Bali we got to enjoy Ketut’s Dadar Cake, a Pandan scented crêpe filled with coconut and palm sugar syrup. We loved it so much that we had it nearly every morning for breakfast together with a fruit plate and a freshly opened coconut. It made me more than happy that one day Ketut invited me to join her into the kitchen to give me a master class in dadar cake cooking. I tried to make it […]
raspberry + goat cheese crostini fresh goat cheese raspberries pink pepper (crushed), chives, oregano fava beans crostini fresh goat cheese green fava beans, blanched mint leaves crushed black pepper sea salt lemon scented olive oil (I recommend Carlo Guarini‘s L’Agrumato) Spread the crostini with the fresh goat cheese and top with the remaining ingredients. crostini with sauce gribiche The original Sauce Gribiche is mayonnaise-like and very rich. It requests no less than 250ml of peanut oil. Absolutely […]
crostini with one of Sylvia Richter-Krancher’s herb butter gugls
Dukkah is an Egyptian spiced nut and seed mix. Perfect to enjoy just with bread and olive oil. Today I paired it with fresh ricotta and Duca Carlo Guarini’s L’Agrumato al Limone, a native olive oil infused with the aroma of Apulian lemons. Add a glass of Campo di Mare Negroamaro from the same Apulian Azienda Agraria and you are in heaven! Dukkah 1/2 cup hazelnuts 1/3 cup sesame seeds 1/4 cup pumpkin seeds 2 tablespoons coriander seeds […]