The remedy for the summer’s heat came to me from the Baltic countries: an earthy, slightly sour, chilled red beet soup. Sophie from Café Goldfisch introduced me to it, hers in a striking baby pink shade, mine a bit more on the magenta side. Anyway, as long as you use the traditional main ingredients red beet, gherkins, dill, spring onions and kefir (yoghurt, sour cream…) you can’t go wrong. Baltic beet soup(yields 4) ca. 600g […]
Für den Gewürzrand ist die mexikanische Tajin Gewürzmischung unübertroffen, sonst jedes andere Chili-Limettenpulver. Mit Sojasauce statt Worcestersauce schmeckt die Michelada genauso gut. Mir sogar etwas besser! Das Bier sollte ein schwaches, helles sein wie z. B. Corona oder Cerveza Sol. Salud! Christmas 2021 Version: Konstantin’s No-Limits Michelada Did the ranch hand forget to close the gates again? Accidently burn yourself with the branding iron? Your wife chased you with the cattle prod off the front […]
wild mirabelle upside-down cake 500g wild mirabelles (or any stone fruit), stoned 150g butter at room temperature 3 tablespoons muscovado sugar sea salt 100g sugar 2 eggs 120ml milk 2 teaspoons baking powder 200g flour vanilla ice cream, whipped cream or crème fraîche for serving Preheat oven to 180°C. In a large bowl, use your hands to combine 3 tablespoons of the butter, the muscovado sugar and the pinch of salt. Spread the mixture on the bottom […]
delicious mess of tomatoes, peaches and goat cheese tomatoes and peaches in equal amounts, quartered or chopped 1/2 onion, white or red, finely sliced fresh goat cheese basil leaves balsamic vinegar native olive oil a spoonful of honey salt and freshly ground pepper In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese. Mix gently before serving. Top with basil […]
Homemade Nocino (green walnut liqueur) (a David Lebovitz recipe) On the 23 and 24th of June the green walnuts are traditionally harvested in Italy for the use of liqueur making. It’s when inside the shell the walnut is starting to form. No hurry, harvesting until mid July is still fine! 30 green, unripe walnuts 500g sugar 1l Vodka 2 sticks cinnamon 10 whole cloves the zest of a lemon (organic, not sprayed) Quarter the walnuts (PLEASE wear gloves, […]
The Saskatoon berry pie with its sweet and nutty bottom is as simple as perfect as a pie can be. If you don’t have an amelanchier close by (Saskatoon berry is the fruit of the amelanchier) you may use blueberries or cherries instead. Saskatoon berries fabulous facts The Saskatoon berry is a wild fruit which contains lots of vitamins A and C as great antioxidants. Vitamin K for clotting, vitamin E for sexual health and good skin, B vitamins […]
The simplest things, like a tin of sardines, can be the most delicious when paired with a crispy baguette, quick pickled shallots and a bottle of champagne. Add a lemon to squeeze over the sardines and some fresh herbs to spread on top. Enjoy! quick pickled shallots 3-5 shallots, sliced 2 tablespoons vinegar 1 teaspoon sugar pinch of salt Slice the shallots and put them into a jam jar. Douse with the vinegar, add […]
stuffed aubergine rolls 2 large aubergines 2 tablespoons olive oil sea salt for the tomato sauce: 1 tablespoon olive oil 2 garlic cloves, crushed 400g canned or bottled tomatoes 2 or 3 fresh tomatoes , chopped sea salt and freshly ground black pepper for the filling: 200g couscous (millet or quinoa also works well) 1 clove garlic 4 tablespoons grated parmesan, plus extra for serving 30g pine nuts, plus extra for serving 2 tablespoons pickled capers, drained […]
This upside down cake is perfect to use up the last bit of summer fruit. We ate it for breakfast on my daughter’s birthday. Here’s how to make upside-down plum cake 500g plums, pitted and cut into wedges 150g butter (3 tablespoons for the base layer, rest for the batter) 3 tablespoons brown sugar (I used muscobado) 100g sugar 2 pinches of sea salt 2 eggs 120 ml milk 1 teaspoon vanilla extract 2 teaspoons baking […]
n’ice cream with Balinese sugar coated peanuts (serves 4) 6 overripe frozen bananas 100g roasted salted peanuts 2 tablespoons palm sugar Slowly heat sugar in a saucepan always stirring until it melts. Add the peanuts and stir until coated. Set aside to cool. In a masticating juicer (Champion, Green Star, Omega, etc): homogenise the frozen bananas. In a blender (Vitamix, Nutribullet, Thermomix, etc): blend the frozen banana with a bit of liquid, any nut milk […]