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
I got the recipe for this crispbread from a friend, who got it from a Swedish colleague at the art gallery where she was working. What I like about it particularly is the scaleability: it’s easy to adjust the quantities you’re making as long as you pay attention to the proportions. That’s why I didn’t even give proper measurements in the recipe below. I paired this with something delicious for fall: an onion- apple jam. Its consistency is actually more like a chutney – I love the combination of sweet and savoury here. I used just a little sugar and no spices to really bring out the onion and apple flavor. To help the jam set, I added some crushed linseeds mixed with warm water, but it will work and taste the same without, too. I used just one apple and one onion which produced about 250 ml (one cup) of jam; just double the quantities if you’d like to make more (you might need it :). Top the crispbread with the jam, a slice of goat cheese and some freshly cracked black pepper and: bon appetit! [Read more…] about Swedish crispbread with onion-apple jam
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 eights 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 vegetables
I don’t know if this is the proper way to make lassi – would love to hear how you usually make it! But this is definitely an easy one that you can prepare without thinking. My mom always made it this way and also with rosewater; the delicate rose flavor goes so well with the milky and sweet taste of the lassi. And of course it has to be pink in color: I just used a few spoons of beet juice, easy and healthy. If you can’t buy beet juice, you could of course use juice from fresh beets. Or add some berries. Or plant-based food coloring. Anyway. It’s again one of these recipes that’s almost too simple to write it down, but I’ll try anyway:
For 750 ml (or three cups) of lassi, you need:
250ml (1 cup) of milk
250ml (1 cup) of yoghurt
250ml (1 cup) of cold water
two teaspoons of rose water
two teaspoons of beetroot juice
three teaspoons of sugar or honey or agave syrup
ice cubes if you want
Mix everything together with a handmixer or whisk. Add ice cubes if you want. That’s it! Note that the recipe is easily scalable depending on how much you want to make. Adjust the amount of sugar and beet juice for sweetness and color. Enjoy!
P.S.: In case some of you have noticed: In the last few days, I redesigned this site! Phew! Following a sudden urge to change everything I bought a domain and now this blog is independent and out and about on its own. If you’re subscribing via WordPress this means you can’t like posts in the reader anymore, you’d have to visit the site itself to do that… I hope you will! xoxo.
So, I ventured into vegan baking again. Yey! Inspired by the season (and this lovely post on gingerandbread.com on German plum traybake aka Zwetschgendatschi), I wanted to bake something with plums – but I didn’t have enough fruit to fill an entire tray. I found a nice recipe for a smaller plum galette by Jacques Pépin on Food and Wine Magazine and decided to veganize it – preferably with the help of olive oil, as recommended by some of you (and by Molly Yeh, who has a mouth-watering recipe for olive-oil based plum cake). [Read more…] about Vegan plum tart
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.
When I was little my mom often made something called Grünkern, an old-fashioned German grain, basically wheat that was harvested when still green. Of course I didn’t really like it at the time but now I feel kind of nostalgic about it and wanted to try it again. Only today (!) I realized it’s the same as freekeh, very common in Middle Eastern and North African cuisines. It’s actually considered a superfood and has great nutritional value and high fiber content. It’s chewey and nourishing and gives just the right substance to arugula and the sour-sweet raspberries, with their tangy red wine vinegar shallot dressing. [Read more…] about Summer salad with arugula, freekeh and raspberries