Whip the egg whites with a pinch of salt until stiff. Set aside.
Beat butter, sugar and egg yolks until frothy. Mix in chocolate, rum, cinnamon, almonds, flour and baking powder. With a dough scraper fold in the diced apples.
Finally fold in the beaten egg whites.
Preheat the oven to 200°C. Bake for approximately 40 minutes .
This marmalade goes with almost everything, but something magical happens when you add it to cheese.
400g plums 400g red onions 250g brown sugar 1 tablespoon grainy mustard 100ml balsamic vinegar 1 tablespoon olive oil salt and black pepper
Chop the onions or cut into fine slices. Stone and quarter the plums.
Drizzle the oil into a pan and place over medium heat. Add the onions, cover with a lid and cook for 10 minutes or until soft, stirring occasionally. Add the sugar, plums, mustard and balsamic vinegar and continue to cook with the lid off.
Let it cook for about 20 minutes, occasionally stirring, until most of the liquid has evaporated and the mixture thickens. Add salt and pepper to taste.
Pick fresh walnut leaves, fill them into a glass jar and cover with olive oil.
Let the mixture rest for two months in a sunny place in the garden or on a window sill. No worries if there are rainy or overcast days. It’ll work anyway.
Strain the olive oil into the container of your choice, discard the leaves- that’s it. Your insect repellent is ready to use! I decided to melt a tiny amount of bee’s wax into my walnut leaf oil, as the creamy texture felt easier to apply to the skin.
The walnut leaf based repellent works well against all kind of mosquitos, wasps, bees and even ticks. It will leave a bronze glow on your skin, but be mindful that it could stain light fabrics.
Rührteig, frische Johannisbeeren mit süßem Eischnee obendrauf. Das Rezept der Schwestern aus der Abtei Fulda ruft Kindheitserinnerungen wach- von damals, als die Sommer noch heiß und endlos lang waren!
700g watermelon, without rind 1kg ripe tomatoes, with skin 50ml olive oil a small handful basil leaves 2 cloves garlic 2 tablespoons red wine vinegar salt, black pepper
Cayenne pepper or chipotle Tabasco sauce to taste
Basil leaves, chopped feta and roasted pine nuts for topping
Throw the ingredients into your high speed blender and blend until they turn into a soft and silky liquid. Add cayenne pepper or Tabasco sauce to your liking.
Top with chopped feta or mozzarella, roasted pine nuts and basil leaves.
270g rolled oats 315g mixed seeds, such as sunflower, pumpkin, flaxseeds, sesame seeds 2 tablespoons caraway seeds 2 tablespoons chia seeds 1 teaspoon garlic flakes 2 teaspoons sea salt 3 tablespoons coconut oil, melted 1 tablespoons maple syrup
Preheat the oven to 180°C / fan 160°C/ gas mark 4 and line 2 baking trays with baking paper.
Blitz 120g of the rolled oats in a food processor until you have a coarse flour, then add to a large mixing bowl with the remaining rolled oats, all the seeds, garlic and salt and mix until combined.
Mix together the wet ingredients in a small jug with 375ml of water, add to the dry ingredients and stir until everything is nicely mixed.
Put half the mixture into the center of one of the baking trays and lay another piece of baking paper on top. Roll out the mixture to a thickness of about 5mm, then remove the sheet of baking paper and repeat for the other batch.
Place both trays in the oven for 15-20 minutes until golden on top, then flip the crispbreads over, and return to the oven for a further 15 minutes.
Leave to cool and break into shards.
“These crackers are a perfect pairing to any dip, cheese or smoked fish”.
1 tablespoon pearl barley (stimulates the break-down of fat in the cells)
brown rice
Transfer the dry ingredients to a pot. Add one cup of water and let the rice mixture soak for at least two hours or overnight.
Add another cup of water, a pinch of salt, cook for approx. 30 minutes on low heat until the water is soaked up completely. Finally, stir in a few tablespoons of coconut milk.
Enjoy it pure, with a teaspoon of honey or with fruit.
1 cup ground browntop millet or browntop millet flour
1/2 cup coconut flakes
a pinch of salt
1 cup of lukewarm water
Mix all ingredients, form little rounds and bake until crispy. If you opt for the waffle method, fill small portions into the waffle maker.
eggplant curry
Start with crushing garlic, ginger, cumin and whole cardamom seeds in a mortar.
In a frying pan heat coconut oil. Add a teaspoon mustard seeds and the crushed garlic, ginger, cumin and cardamom. Add, in the following order and stir fry
chopped onions (generous amount)
curry (and pandan) leaves
a piece of cinnamon
curry powder
mustard
salt
coconut vinegar
crushed black pepper
Add thin coconut milk, the eggplant and mango chutney to taste.
Let the eggplant curry simmer for a few minutes to combine the flavours giving it an occasional stir.
fish curry
Crush the garlic in a mortar and cut the fish (eg. Spanish mackerel) in bite-sized pieces.
In a pot (still without heat) combine
the fish
curry powder
curcuma
pepper
salt
curry leaves
pandan leaves
mustard
chopped onions
crushed garlic
tamarind paste
fenugreek
Add thin coconut milk (Aroy-D) and put on the heat.
After a while add thick coconut milk to the curry for a creamier result.
100ml lauwarmes Wasser + 100g frisch gemahlenes Weizenmehl
Mischen und gehen lassen bis sich das Volumen ungefähr verdoppelt hat
125g Hartweizengrieß
300g Weizenmehl
275 ml lauwarmes Wasser
1 gehäufter Teelöffel Salz
Hinzufügen und erneut gehen lassen
Nach der in Tartine Sourdough Country Loaf beschriebenen Methode stretch-and-fold, letter-fold, im Gärkörbchen über Nacht in den Kühlschrank, am nächsten Morgen auf ein Backblech kippen, Oberfläche einschneiden und freigeschoben backen.
Ofen auf 225°C vorheizen. 20 Minuten bei 225°C backen + 2 Dampfstöße oder eine Schale mit 50ml Wasser in den Ofen stellen 10 Minuten bei 200°C ohne Feuchtigkeit backen 10 Minuten im ausgeschalteten Ofen stehen lassen, wenn man es etwas knuspriger will
Schmeckt besonders gut mit einem Olivenöl + Balsamico Dip.
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