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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Semolina is by now probably my favorite porridge, before oats, quinoa or anything else. Especially in wintertime when the mornings are still dark, candles are lit in the kitchen and you watch the grey day unfold slowly outside. This one here is a rather summery version with blueberries (thank god I froze a lot of them during warmer months, but of course any fruit work well with semolina, thinking of apples or quince or oranges – for which there’s actually another recipe on this blog). Coconut milk is perfect to make the semolina extra creamy and milky. The lemon pairs nicely with the blueberries, and the turmeric is just an extra twist – it’s slightly bitter, but I love putting it on things just because it’s so healthy and the color makes me happy.
[Read more…] about Milky coconut semolina porridge with blueberries, lemon zest and turmeric
I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.
[Read more…] about Rainbow chard and sweet potato curry with turmeric and ginger
Freekeh is one of the best grains out there. It has a lot of fiber and a nutty but fresh taste. This is probably because it’s wheat that has been harvested when still young. The dried wheat is then carefully burnt, so the seeds remain intact. This is what gives them their special flavor. Freekeh is a typically middle eastern food, but in Germany we have a very similar thing called Gruenkern, which is spelt processed in a similar way. Gruenkern is one of the foods of my childhood, it’s actually delicious! Today I mostly eat it in salads, such as this one, which has a nice mix of flavors and textures with the fresh figs and the roasted aubergine. The tahini dressing is my new favorite, it’s good in everything but goes especially well with this salad I find.
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Socca is a delicious, light but flavorful chickpea-flour pancake from Southern France (and similar things exist in other countries of course, Italy for example, where it’s called farinata). It’s actually street food, so it’s simple and easy to make and tastes great even without any special toppings. A little ground cumin in the dough helps to enhance the slightly earthy chickpea flavor, and sea salt and olive oil round it off.
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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.
[Read more…] about Beluga lentil stew with beetroot and roasted mushrooms
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!
[Read more…] about Creamy pumpkin and burnt aubergine soup with za’atar