I got three lovely quince last week and since then they had been sitting on my kitchen table spreading their wonderful aroma. Quince are an odd fruit. Depending on the type, they can be tough, and at least the ones that grow in Central Europe can’t be eaten raw. Maybe that’s the reason why they have become quite rare. But they have a distinctive, slightly tart flavor, which I found perfect for a savoury quince galette. Usually we (meaning our grandmothers) use quince for jams or jellies, or to make what is called quince-bread, aka membrillo. But I have to say, this galette was sooo good. The quince and the goat cheese, plus some dried thyme and fresh lavender – loved it. [Read more…] about Savoury quince galette with goat cheese and thyme
My kitchen is by no means complete – I don’t own a cast iron pan for example, nor a proper food processor and not even a set of tea cups. But I happen to own a special mill to grind poppy seeds. I sort of inherited this from my grandmother, who as I’ve mentioned before was an amazing baker. I also happen to love poppy seeds. So now the time had come to use this little mill and make a poppy seed cake, or what we call Hefezopf, a simple yeasted cake with poppy seed filling, rolled up, then cut in half, braided and baked. I think this type of pastry is common all over central Europe, I’m not even sure where it originates from. It can be eaten just like that for breakfast or tea, or with a little butter or margarine and jam or honey. Note that poppy seeds are so tough that it’s difficult to crush them with anything else than a special grain mill. So when you buy them, make sure to get the ones that are already ground. Apart from that this cake/roll is quite straightforward. It can be made vegan or non-vegan, both are equally good. If you don’t like raisins, use dried apricots or dates instead.
[Read more…] about Traditional yeasted poppy seed roll (Mohnzopf)
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