300g tart dough with almonds
300g raspberries (and a few gooseberries)
2 eggs
4 egg yolks
100g sugar
60g almond flour
60g flour
200ml milk
400g crème fraîche
1 vanilla pod, scraped
Preheat oven to 150°.
Roll out the dough and fit it into the base and up the sides of your tart pan.
for the clafoutis:
In a bowl beat the eggs, egg yolks and the sugar. Add the flour and the almond flour, then the milk. Beat well to prevent clumps. Add the crème fraiche and the scraped vanilla.
Spread the raspberries evenly on the tart base. Pour the clafoutis mixture onto the raspberries and bake for 40 minutes. Serve lukewarm or cold.
Slightly hot, sour, coconutty. Inspired by the irresistible “pure white” served at Prince in Berlin.
pure white soup serves 4 (or 2 hungry eaters)
1 tablespoon coconut oil
1 white onion, diced
2 cloves garlic
2-3cm piece fresh ginger, peeled and grated
1 tablespoon green thai curry paste
1 tablespoon thai fish sauce
400ml canned coconut milk
400ml water or chicken broth
1 lemon, juiced
toppings: sliced mushrooms, sliced lime, sliced spring onion, twigs of cilantro
Heat the coconut oil in a saucepan. Add onion, garlic and ginger and gently sauté until translucent. Stir in green curry paste and thai fish sauce. Add the coconut milk and the water. Bring to a boil, then let it simmer for a few minutes to allow the flavors to combine. Season with salt and pepper. Finally add the lemon juice, the toppings of your liking and serve with slices of lime.
First of all, the secrets which make all the difference
Opt for a minced meat – beef only or mixed beef (2/3) and pork (1/3) – that is not too meagre
Add the salt right in the beginning of the cooking process to make sure the juice spreads into the sauce
Add milk to the meat before adding wine and tomatoes to protect the meat from acidity
Use a cast iron, ceramic or a heavy bottomed saucepan
Cook the sauce for a very long time (3 hours minimum)
sauce bolognese
1 tablespoon olive oil
45g butter
1 onion, finely diced
3 stalks celery, chopped
4 medium carrots, chopped
350g marbled minced beef (or 2/3 beef and 1/3 pork)
salt
pepper
1/4l full fat milk
a tiny pinch of nutmeg
1/4l dry white wine
750g ripe tomatoes (or 500g canned pelati with the juice)
Heat olive oil and butter in a saucepan. Cook the diced onion until soft. Add the celery and the carrots. Cook for about 2 minutes always stirring until the vegetables are evenly coated with the oil/butter mixture.
Add the minced meat, a generous pinch of salt, pepper, and stir until it is evenly crumbly and doesn’t look raw anymore.
Add the milk and – stirring continuously- let it evaporate. Add the tiny pinch of nutmeg.
Add the wine and let it evaporate slowly, then add the tomatoes and mix well. As soon as the tomatoes begin to bubble reduce heat to very low.
Let it simmer for at least 3 hours stirring occasionally. Now the fat should have separated from the meat and the sauce should have lost most of the water. In case it turns too dry, add 1/8l water. Don’t be worried about simmering for an extra half an hour or more, because the more time you simmer the better.
Finally season to taste with salt and pepper. Voilà, your perfectly Italian ragù alla bolognese!
Mix the sauce with the pasta and serve with freshly grated Parmigiano Reggiano.
Talking about the bliss of practising yoga in the summer heat there’s often an annoying detail that disturbs the concentration: a bad smelling mat. Unfortunately microbes and bacteria find their perfect habitat in a moist and rolled-up yoga mat. And if it’s not for the lurking bacteria, after a time of intense use any yoga mat loses its clean and fresh smell. So today I decided to spray my mats and to share my mat refreshing mixtures with you.
Refresher for a non-slip, open cell technology mat
take a 100ml glass spray bottle
fill it to 3/4 with purified water
add 1/2 teaspoon apple cider vinegar or witch hazel hydrolate
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.
for the icing:
50g icing sugar
1 tablespoon lemon juice
Preheat oven to 190C.
Roll out the dough and fit it into the base and up the sides of your tart pan. Arrange the peach slices in a fan shape, slightly overlapping. Bake in the oven for about 40 minutes, until the rims turn golden brown.
While the tart is baking, make the icing. Whisk together the icing sugar and the lemon juice to get a light, pourable icing.
As soon as the tart comes out of the oven, brush the icing on top. Sprinkle over the lavender blossoms and leave to cool.
There are days to be more sensible about the food we eat and days to indulge. Like everything – it’s all about balance. I made this tart for a Birthday party and it was split between many guests, which made it a sweet little treat with coffee.
for the crème brûlée au café:
500g cream
20g instant coffee powder
50g sugar
4 egg yolks
for the ganache au chocolat:
400g cream
350g dark chocolate
70g butter
for the nougatine au café:
100g soft butter
10g instant coffee powder
100g sugar
100g ground or chopped almonds
Preheat oven to 160°C.
Roll out the dough and fit it into the bas e and up the sides of your tart pan. Bake it for 15 minutes.
For the crème brûlée heat the cream in a sauce pan and add the coffee powder. In a bowl beat the egg yolks and the sugar, add the cream. Pour onto the tart bottom and bake it for 20 minutes. Let it cool down.
For the ganache au chocolat bring the cream to a boil. Remove it from the heat and add the chocolate broken into pieces. Stir the chocolate in and add the soft butter. Combine well. Pour the mixture onto the cold tart and let it cool down.
For the nougatine combine butter, sugar and coffee with an electric mixer. Finally add the ground or chopped almonds. Spread the mixture on a baking paper and put it into the oven until it turns brown. Let it cool down. Break the cold nougatine and decorate the tart.
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