carrot + coriander + garlic salad ( guest post by my daughter Viktoria)
The recipe of this salad came to me by way of my friend Maddy. She is Latvian, but I am not sure if this salad is Latvian too. Anyhow, it’s amazing how delicious it is, considering the small and rather basic set of ingredients.
Let me give you a few tips, before you start:
This salad gets better after a few hours or a night in the fridge.
An ENTIRE garlic sounds a bit much, granted, but if you dare (and maybe cancel any plans that would involve breathing close to someone who hasn’t tasted this magic)… you will be rewarded with FLAVOUR that is really worth canceling plans for.
I never measure any quantities, and this salad is quite forgiving, should you also chose to be flexible with your ingredients.
the recipe:
(yields a lot, lasts a few days in the fridge, preparation time: 10-20 minutes, depending how complicated you chop your carrots and garlic)
1kg carrots, sliced in your preferred style (I like using the peeler)
1 head of garlic, finely chopped
100ml oil (olive oil or any mild vegetable oil is fine)
2 TBS sugar
1 tsp salt
1 tsp coriander seeds (feel free to grind in a mortar or use powder)
Black pepper, cumin seeds and chilli flakes are optional
50-100ml apple cider vinegar (start with 50ml and add more to your own taste)
1) Put the carrots in a bowl with roughly 1/4 of the minced garlic.
2) Heat the oil in a small pan, add the spices and the remaining garlic, and stir. Be careful not to let the oil get too hot: your garlic shouldn’t look brown or crispy. Also add the sugar and salt, and it may feel a bit like you are making caramel.
3) Pour the hot oil-garlic-spice-caramel onto your carrots and mix well.
4) Add the ACV last, and mix again.
5) Chill, or simply wait a while for the carrots to absorb the flavours.
1 cup whole grain black rice
1 tablespoon sugar ( best is palm sugar)
a pinch of salt
2 cups water
canned coconut milk or coconut cuisine
1 ripe mango
In a saucepan combine rice, sugar, salt and water. Bring to a boil, then lower the temperature to a minimum. Cook for 40 minutes with the lid on. Serve the rice hot or cold.
Before serving add coconut cream and puréed mango.
Black rice with coconut milk must be one of my favorite dishes. I sometimes eat it as a massive breakfast, prepared without sugar or salt entirely, and some other times it becomes a delicious dessert: sweet, soft and topped with mango. I’ve eaten so many variations of this dish, that it’s hard to pick one. Just to give you an example, the rice could be boiled very soft and sweet, quite dry and chewy, or so sticky that is almost feels like a mochi.
The version we tried today was adapted from a Balinese recipe (but the original is twice as sweet!). Very yummy, either way!
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
fresh water infused with strips of cucumber, lime and twigs of lemon balm
cold brew Anastasia blend (by Kusmi) with orange slices
fresh water infused with blackberries, blueberries and twigs of mint
a little pot of sea salt to add some grains after the workout
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