currently i have the impression that there is a new sensibility not to waste food and a critical focus on the habit to eat and buy only vegetables that look super immaculate, are totally symmetrical and give the impression that they have just fallen from the tree. but in reality, also an apple that is a little bit crumpled has still preserved his delicate flavor. maybe it is not attractive from the outside, but it is still good to cook and bake. Continue reading
the mission of this post is to introduce to you this almost forgotten vegetable, black radish. i guess most of you, outside austria, do not know a lot about what to do with black radish, besides cough syrup! but black radish has also a culinary face. Continue reading
black radish is one of this old and almost forgotten vegetables. i found the seeds last year in austria, where the black radish seems to be more popular. here you will find it maybe on good organic farmers markets or in the vegetable farmers boxes. and if you google what to do with black radish you will find most often how to do cough syrup. but i tell you, there is more to black radish than meets the eye and it is very easy to grow. Continue reading
it is really unbelievable, but it is time to start sowing all kinds of peppers and chilis! in february already. i was really surprised when i read about the recommendation to start sowing these vegetables in our climate zone already now in order to grow them in their childhood and youth inside. but as my pimientos de padrón have been a disaster last year, where i started to sow them in spring like all the other vegetables, i am ready to believe. Continue reading
yotam ottolenghi is in everyone´s lips since a while. this bitter sweet salad is the first ottolenghi recipe i tried and people are right, this guy is fantastic! i bought his vegetarian book and originally planned to give it away as a christmas present. but holding it in my hands it was impossible to give it away again. everything in this book looks great. i choose this bitter sweet salad because i looked for something special with radicchio, which we unexpectedly harvested in huge amounts. Continue reading
right before this siberian cold swept across our region, i harvested these radicchios. to tell the truth, i thought that they were already dead. but i had some time and decided to do a bit of garden work and cleaned the beds. we had more radicchio this year than we could eat, so there was still a lot of it. shriveled, rotten and brown. i thought i had no choice but to throw everything away. but then i discovered that there was still something red and crunchy hidden under two, three layers of frostbitten leaves. Continue reading
my very first memories of sloes are that you can eat them only after the first frosts, that they are sweet and sour at the same time, that you get furry teeth from them and the subtle fear that the bushes on the roadside i was eating from are potentially not sloes. i was seven or eight, maybe younger. many things changed since then. one is that i definitely recognize sloes. Continue reading
while searching for alternative cheese for my lamb´s lettuce with marinated cheese recipe, i found a food blog event on alsatian cuisine in the web. while i was not really sure, if this salad has alsatian origins, i am sure with respect to the tarte à l’oignon. in its rustic, distinct taste while being very subtle at the same time, this tarte is very characteristic for alsatian cuisine which is german and french at the same time. Continue reading
this lamb´s lettuce with marinated cheese belongs standard recipes since very long. i make this salad every year in autumn or winter, when it’s lamb´s lettuce season again. this year it is the first time we had it with our own lamb´s lettuce, which even increases the pleasure. originally, it is with marinated wine cheese, but as i couldn´t find wine cheese this year, i tried goat´s cheese instead and it tasted fantastic! what else would be fantastic is a petit munster cheese, as it has such a great cheese flavor like the wine cheese. having this very aromatic cheese, onions and green peppercorn reminds me very strongly to the cuisine alsacien. Continue reading
this sweet new year´s custom has many names. in germany we know them as berliner or krapfen and in berlin nobody eats berliner, where they are called pfannkuchen. but internationally they are named like this very often: boule de berlin in belgium, berliner bollen in the netherlands, bolas de berlim in portugal and so on. you see, i already had lots of fun with names. Continue reading