All posts tagged: organic

minimalist gazpacho

23. July 2015
by troutandhawk
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Dinner / Lunch / Soups

It’s great eating outdoors. After all, everything tastes better outside. At times I love to indulge in the Victorian fashion for packing everything from mint sauce to silver teaspoons and starched napkins into a picnic basket heading to my favourite place by the lakes. However, usually I choose the simple approach for outdoor lunches. A chilled gazpacho, bread and olive oil are quickly taken to a shady place in the garden or to a sun chair on the balcony. minimalist gazpacho […]

garden rose syrup

8. July 2015
by troutandhawk
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Jams + Preserves / Sweets

My garden rose syrup is the start from every rose scented summer treat, from rose jam to rose petal ice cream. Early in the morning I go out in the garden and gather a basketful of newly opened rose blossoms. They are best picked after the dew has dried, but before the oil has driven off by the sun at ten or eleven. The petals must be strained out before adding sugar and reducing the rose […]

Grandma’s Classics: rhubarb cake

1. May 2015
by troutandhawk
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Cakes + Cookies

  Grandma’s recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable. All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake…   Grandma’s rhubarb cake 15-20 rhubarb stems 250g butter 200g sugar 4 eggs 400g flour 1 teaspoon baking powder 1 teaspoon vanilla extract Preheat the oven to 180°C (360°F). All ingredients should have room temperature to combine well. Butter the […]

homemade eggnog from scratch

10. February 2015
by troutandhawk
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Drinks / Jams + Preserves

  This is quite a different “golden milk” than the one in my  previous post. Definitely none of its ingredients belongs to the category health food. But MIND OVER MATTER: Christine’s homemade eggnog is so delicious (added to any dessert) that it certainly does have a positive effect on well-being. When I asked her to pass the recipe on to my readers, she popped up in my kitchen with a basket full of her preferred […]

Donna Hay’s pear tart

7. November 2014
by troutandhawk
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Cakes + Cookies

This wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn!   Pear Tart  3/4 cup (115g) whole-wheat flour 1/3 cup (40) ground almonds 1 1/2 teaspoon baking powder 1/3 cup 880ml) maple syrup or light agave syrup 1 egg 3/4 cup (180ml) buttermilk 2 teaspoons finely grated lemon rind 1/2 teaspoon ground cinnamon 40g unsalted butter , […]

two ways to cook quinces

16. October 2014
by troutandhawk
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Jams + Preserves / Sweets

I’m always keen to find new quince recipes, because every autumn my quince tree heaps basketfuls of this wonderful, old-fashioned fruit on me. My classic is the double reduced, deep coral red, jelly. Besides pure muscle strength (which is always necessary to cut a quince in pieces) it takes many steps and a lot of time to prepare. Although I really love the classic jelly I have been looking for something easier, quicker, but nevertheless […]

apple tart: puff pastry and home-grown apples

23. August 2014
by troutandhawk
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Cakes + Cookies

Sometimes it’s so easy to make my family happy. For example with an unexpected and beautiful dessert. A few sheets of puff pastry and enough apple slices to cover the bottom of a baking dish.  Apricot jam to be brushed onto the tart while it’s still hot. That’s it. (Although I have to admit that a leftover of sirupy mirabelle liqueur in my fridge came perfectly well to marinate the apple slices. ) If you […]

raw pasta sauce: double tomato, caper and basil sauce

23. August 2014
by troutandhawk
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Dinner / Lunch

double tomato, caper and basil sauce serves 2 2 fresh and ripe tomatoes 1/2 cup sun-dried tomatoes, soaked 1 tablespoon capers, rinsed and soaked a few basil leaves 1 tablespoon vinegar 1 tablespoon oil salt and freshly ground black pepper grated parmesan While cooking the pasta, chop the tomatoes and the basil. Mix the ingredients in a bowl. Toss through 200g hot pasta, sprinkle with parmesan, pepper and salt. Hope you’ll feel inspired by our […]