I keep seeing beautiful turnips at the market and I love their purple color. Turnips don’t have a great reputation, but their flavor is actually delicious, like a cross between kohlrabi and radishes. They can be eaten raw or cooked, and they make great fries too. And they are available throughout the winter. In my search for recipes to use them I came across this turnip burger on Food 52, which sounded delicious. I also took veggie burger inspiration from Nourish Atelier, a beautiful blog (and now cookbook!), which has several amazing burger recipes. The result was the most delicious veggie burger we ever had. Hope you enjoy it too!
Grains, rice and potatoes
This is a very tasty and practical salad. All ingredients can be prepared ahead and mixed together when needed. And once mixed, the salad can also be stored in the fridge for several days. A perfect healthy lunch salad to take to work for example. The miso-glazed carrots are based on a delicious recipe from the New York Times, simplified a bit and with added sesame. The soy-lime dressing is super simple but full of umami flavors, good also for all other kinds of salads.
Did you read this article the other day, about children’s breakfast around the world? The differences are so fascinating. Here is a recipe for upma, a typical South Indian breakfast dish. It’s savoury and simple but has a lot of unexpected flavor. It’s based on this traditional preparation. For variation, you could add vegetables such as peas, tomatoes or even spinach during the cooking process (after the onions, before the semolina). But even in its plainest form, upma is delicious.
[Read more…] about South Indian upma
One of the best things about this blog is that it makes me try new things, such as: polenta! Perfect with the mushrooms I still had in the fridge. And today it felt like summer is almost over with the air being crisp in the morning and the first leaves falling, so maybe it was time for a more hearty and warming dish. As it turns out, polenta is kind of foolproof to make, and it doesn’t require much attention. Nice! The mushrooms also developed some good flavour with the addition of vinegar, rosemary and tarragon. Maybe you’d like to substitute the vinegar with some white wine, which might be even better. [Read more…] about Polenta with sautéed mushrooms and spring onions
Today, very unexpectedly, I learnt how to make the perfect gnocchi – so happy! My previous attempts to make them from scratch were quite spectacular failures – the gnocchi tasted more like boiled bread and were way too dense. Now I know: the trick is to used baked potatoes, not boiled ones. Baking apparently dries them out sufficiently for the dough not to become gooey. And, second lesson learnt: eggs are not even necessary – potatoes, flour and salt are all it takes to produce perfectly tender and yet firm little gnocchi. They would taste great with all kinds of sauces of course but I chose to keep it simple with some fresh herbs and olive oil – see below.
Both, potatoes and radish are staples of Bavarian cuisine. White radish is often served thinly sliced and salted as a snack along with beer and pretzels in summer time in the beer gardens, and the smaller red radishes are added to salads or as topping on a sandwich. The Bavarian style potato salad is also very simple, almost plain. With the addition of red radishes, it becomes a fresh but hearty summer dish. Instead of the traditional onions, I used fresh garlic here, which is available in the market right now, but this can be easily substituted with shallots. [Read more…] about Bavarian potato salad with radishes and fresh garlic
Potatoes with cottage cheese (Quark, actually – an untranslatable word) are a classic dish in Germany, and one of my favourites. Since spring has arrived, I decided to use a lot of fresh herbs for the dip – and the small potatoes that are available now, the first crop of potatoes of the year. My mother always insisted that this dish had to be accompanied by a glass of milk – I don’t know why, but try it, it tastes good! [Read more…] about Spring potatoes with fresh herbs