Continuing with the ancient but delicious cereals, here’s a millet apple porridge that makes a wonderful healthy and warming breakfast, much needed during the endless grey Berlin winter. Millet is a staple in many parts of the world, and not surprisingly, since contains lots of fiber, minerals and antioxidants. And it’s gluten free. I combined the cooked millet here with grated apple reminiscent of a Bircher muesli and topped it off with toasted pecans, coconut flakes and activated buckwheat.
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We have been experimenting with buckwheat in our kitchen lately, and one of the results was this delicious and extremely refreshing buckwheat, pomegranate and herbs salad. Buckwheat is not only very healthy but also really versatile – it can be eaten savoury or sweet, warm or cold – or in the form of soba noodles of course! The name is a bit misleading, since buckwheat has nothing to do with wheat – in fact, it’s not even a grain and it’s glutenfree. Sometimes buckwheat is sold already toasted; in that case it has a darker brown color. We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste. This here is really the simplest preparation, a wonderful winter salad, with lots of vitamins in the form of lemon and pomegranate, and a fresh taste from the green herbs.
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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!
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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.
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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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