This is a delicious, rather wintery stew. The spinach adds a nice and fresh note to balance all the earthy flavors of the beets, mushrooms and lentils. Beluga lentils are among my favorite kinds of lentils because they stay firm even when cooked and have a light nutty flavor. They are great also in salads, and in fact this dish works as a cold salad as well, maybe with a little added olive oil and lemon juice.
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This is a very simple and fast recipe for a warming winter breakfast porridge. It uses spelt semolina and is ready in just a few minutes. In fact, semolina, or Grießbrei in German, is something I haven’t eaten since my childhood, and then I didn’t like it at all. I’m glad I rediscovered it though because it’s actually quite delicious, especially with the vanilla! Of course it can be adjusted in terms of the fruit you add, depending on what is in season. If you want to make it vegan, just use almond or oat milk.
[Read more…] about Wintery semolina breakfast with caramelized blood oranges
Recently I watched Gabrielle Hamilton make a particularly delicious-looking dish on ‘The Mind of a Chef’. She chargrilled aubergines over the open flame of a gas burner, then turned them into a simple but sumptuous spread with lemon juice, olive oil, parsley and freshly-baked flatbread. Around the same time a friend told me about an Ottolenghi/ Tamimi recipe for burnt aubergine soup. I decided to give those aubergines a try and ended up with this pumpkin-sweet potato-aubergine mix. It’s a warming, spicy and smooth soup, perfect for chilly autumn days. I didn’t dare roasting aubergines over the open flame in my kitchen but instead chose to grill them in the oven, which achieves – I find – the same result: the burnt aubergine has a light smokey flavor, which is a perfect complement to the sweetness of the pumpkin and the deep aroma of the za’atar. Try it, I’m sure you will love it!
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For some reason, kale is still rare in Germany. It’s strange because kale – or green cabbage – is one of the most traditional German greens – typically cooked for hours with slices of sausage, it was my grandfather’s favorite dish for example. But the whole modern kale movement has almost evaded us here. Which is why whenever I see kale somewhere, I buy it. My favorite way to prepare kale is in salads, such as this one from Choosing Raw, which inspired me to make the sesame-flavored version here. To be eaten raw, the kale leaves should get a good massage with the dressing first, don’t hesitate to crunch them until they are a little wilted. With rice and red cabbage they make a quick, super healthy and yet filling salad.
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This was inspired by Flammkuchen or tarte flambée, something that’s common in south-western Germany and in the Alsace region of France. Traditionally it’s topped with onions and speck. I got the idea for this vegan version from a café in Berlin (Südblock, right at Kottbusser Tor in Kreuzberg, if you’re ever in the area), which serves a flatbread with beets, potatoes and feta cheese. It’s really delicious. I decided to replace the feta with this equally delicious cashew-garlic cream, which I had been experimenting with for pizza a while ago. That cream is so good, it’s hard not to eat all of it right away. And the mix of beetroot and potatos is also very satisfying. The dough needs no yeast but just water and flour and a little oil. If you’d like to make this gluten-free, just replace the spelt with chickpea flour. In that case, bake it for a few minutes longer. You can find the recipe for this also on Nourish – a great new website on food, cooking and eating, have a look…
[Read more…] about Flatbread with beetroot, potato and cashew-garlic cream