Ok, this is maybe not the most exciting dish, but it’s extremely comforting and has a great depth of flavor. It’s a very traditional thing to make, all year round, with the vegetables adapted according to the season. I must have eaten this a thousand times growing up but I still like it and should actually make it more often. It’s so healthy – filling but super light at the same time. The base is always the same: vegetable stock made from a bunch of stuff we call Suppengrün – carrots, an onion, a leek, celery root, celery leaves and parsley root. After that, it’s all optional and you can throw in whatever you have. It’s a perfect way to use up those leftover vegetables sitting in the fridge, too!
[Read more…] about Seasonal harvest soup
Something that’s really in season right now here in Berlin is apples. I got these rosy and pretty ones yesterday, so it was kind of obvious to try baking rose apple tarts. I’d seen and admired pictures of those but had no idea how to make them. After some research, I learnt that there are different methods, of course – the one I chose here seemed to be the easiest, as demonstrated in this lovely video. For the dough, I went back to my trusted olive oil mix and it worked well, again – it’s admittedly not the easiest dough to roll out thin (in the pictures you can see the parts that look a little chunky), but with patience and a bit of force I managed to get it in shape. The result were tiny and delicious tartlets, perfect for a Sunday afternoon.
I just love beetroot. We don’t often get the yellow ones here in Berlin, so when I saw them in a store I had to buy them immediately. I wanted to use them raw, the color is amazing! This salad actually has lots of flavor, given the earthiness of the beets with a bit of gingery spice, the freshness of the parsley and the mildly bitter pistachios. The beetroot need to be sliced veeery thin though, otherwise they are a bit too crunchy. If you don’t have a mandoline, a potato slicer would do as well. And most importantly, this salad needs lots of dressing – the beets should kind of marinate for a few minues before serving. [Read more…] about Raw beetroot salad with ginger-pistachio gremolata
This soup is absolutely delicious. It’s called mafé in West Africa. Peanuts and tomatoes together are somehow very comforting, maybe it’s the mix of acidity and sweetness? I used this recipe (with inspiring story) here as a start). I found it so interesting how the cabbage is sliced into quarters and eighths so that the leaves stick together, instead of just chopping it up. It does stay nice and crunchy this way. But there are many different versions of this dish, so (almost) anything goes in terms of vegetable ingredients. Also, I made my own peanut-cashew butter -much easier than I thought! But ready-made peanut butter is totally fine, and in fact what most mafé recipes recommend. [Read more…] about Senegalese – inspired peanut and cashew soup with vegetables
I think soba noodles are the best thing ever. They take only a few minutes to cook, they can be eaten hot or cold, and they are kind of the healthy version of spaghetti. This recipe here looks a little complicated but is actually pretty simple. It’s inspired by a dish I had once at a lovely little Korean restaurant in Berlin called Core (the place couldn’t be more tiny but serves delicious lunch specials every day, on top of selling essential Korean groceries). My version involves two quick pickles (cucumbers and carrots/ turnips) and two side dishes (shitake and zucchini), plus store-bought kimchi. And if you ever wondered which gochujang to buy, read this: http://oneforkonespoon.wordpress.com/2010/07/14/the-best-gochujang/
[Read more…] about Soba noodles with pickled vegetables