London before and after the olympic opening ceremony felt like London during Christmas - the airport and the streets were quiet. The Hyde Park at noon was peaceful and the Tube was exceptionally empty. Every now and then you would spot a crowd of olympic games visitors, a uniformed London 2012 volunteer, some related street artists or buses of athletes. Much more often, you could embrace the city almost by yourself!
Madklubben Vesterbro is an affordable restaurant among a series of innovative eateries in Kopenhagen (Madklubben means "eating club"). It is one of those flawless eateries where you feel that the people running the business as well as the serving staff love what they do.
Seasonal menus (including Danish dark bread to die for) is served in a cool Skandivanian interior, warm lights and with on gorgeous table setting. Every detail is so pretty that you can hardly take your eyes off.
A fast and simple bbq at the coast in Copenhagen during the endless summer sunset was the best invite that our hosts could make for us visitors. Now I have at least the faintest idea of what this "nordic light" is all about ;)
Cherries, strawberries, blackberries, blue berries, peaches, cantaloupe melon & a ripe mango macerated in lime juice, flavored with crushed mint leaves and lime zest. That made up the prettiest, most luscious dish during the heat of July. As much as I hate hot weather, I adore summer food. I am a July kid.
The only but hopefully not the last picnic of this summer turned out to be magnificent! Thanks to dear friends who kindly organized a table for a bigger round (which basically was the only challenging part of this dining flashmob), we could join the third Diner en Blanc in Berlin (a coverage of the previous dinner found here). The road below the renovated railroad between U Station Eberswalder Str. and Schönhauser Allee served as a perfect roofed location on a partly rainy day. The white dress code and the candle light during twilight ensured a festive look as far as the eye could see.
I brought the salad that I devour throughout the month of June: a dish to celebrate the beginning of summer and to anticipate the glorious fruits and veggies that are about to follow from then on.
Strawberry and asparagus salad with shallots and raspberry vinaigrette: works with either white or green asparagus. No herbs needed. When taking white asparagus I like to add green leaves.
The moral of the table pic: disposable dishes and Tupperware are THE mood killers at picnics. Cut flowers and candles are THE warrant for a beautiful outdoor dining experience. Find some style ideas here.
Coming home from the last market stand and unpacking everything, I was shocked: only a cow eats so much green leaves. I couldn't possibly have bought that all, so once again, the dealers seem to have put more into the bags than told. That happens quite often: I guess they didn't want to toss the remaining goods so gave an extra portion for free. Or they were grateful to find such an undemanding buyer in me - may the leaves be as giant as palms, I take all without complaints (yet).
Washing the leaves was the only time-consuming part and I realized that I might not be mature enough to grow an own garden (contrary to my boasting with friends during Easter ;)): to find a tiny snail, a tiny worm and some insects alive and kicking in the salad spinner was quite tough for a city girl.
The smallest leaves made up a fine salad together with spinach leaves (the saved heart part of big spinach bands), arugula, radish green, spaghetti of a very sweet apple, little crumbles of goat cheese, an orange dressing (fresh orange juice, zest, fleur de sel and olive oil, no pepper) and toasted hazelnuts.
Pumpkins are (next to aubergines, leeks, onions and carrots, closely followed by porcini, chard and celery :)) my most beloved veg. Like Nigel Slater describes in his book, just looking at the vivid color of a pumpkin puts you in a good mood. Throughout the cold seasons I keep at least one on hand and store it as long as possible. Cooking with the last pumpkin of winter even provokes little wistful sighs yet looking at the new spring greens, it is nonsense ;)
Since learning to make this delicious paste, I don't buy Thai curry paste from the groceries anymore.
A goodbye-winter-hello-spring-meal: not consistent but to my liking :)
1. Sweet Pumpkin Curry Soup
Sweat some onions in a huge pan. Add water and pumpkin cuts. When the pumpkin is cooked through, puree the soup. Add 2-3 tbsp curry paste, 2 tbsp sugar, 2 kaffir lime leaves (optional), potato and carrot cuts and let all cook gently. Add one chopped red onion (for additional color :)) and a handful pre-cooked chickpeas. Turn off the heat and add fresh spinach leaves. They will cook in the remaining steam and heat. Serve with fresh coriander (optional).
2. Rhurbarb Crumble Tarte according to this recipe: the vanilla cream filling is great but even better, add lemon juice and lemon zest (rhubarb demands lemon juice for a round taste - I don't remember from whom I learned this but this is for sure). You can leave out the breadcrumbs when you pre-bake the tarte crust for 10 minutes.
The first recipe I tried from River Cottage Veg was a home run.
The book encourages you to cook with rapeseed oil instead of olive oil and to use olive oil just for the finish - totally buying into that. Besides, dairies are used sparingly, mostly for flavoring what I welcome.
As timeless and classic this dish is, it was featured in the River Cottage series for a wedding menu so there was an unconventional approach behind it :)
The ragout is insanely delicious and as any ragout it is as good / even better the next day. So processing double of the amount of mushrooms as suggested (at least 1 kg but you won't regret 2 kg - they shrink after cooking) in order to yield to leftovers (for a sandwich, a salad or a quick polenta*) is a must!
Additional remarks: it only serves 4 if served within a five-courses-menu :) For a single-course meal it serves 2, at most.
If you prefer a creamy polenta use 50 g less polenta than suggested in the recipe.
*How to cook instant polenta: bring water with a generous amount of cream to boil (400 ml water, 100 ml cream for 90 gr polenta). Add salt and pepper. Add the polenta, turn down the heat, stir for a couple of minutes until all water is absorbed. Add grated parmigiano. That's it.
This is Klaus. Say hello to Klaus! Klaus is a Berliner and since 25 years he passionately collects antique silverware. Now he owns a huge collection and during the warmer seasons he sells part of it (what he calls "the tip of the iceberg" - hope that wasn't bragging :) ) at the antique flea market behind Ostbahnhof.
Although a charming notion, I never thought of buying silver cutlery at a flea market. You hardly find two pieces of the same set and I have no knowledge to distinguish the good from the bad.
You won't face these troubles when dealing with Klaus: he sells complete sets, he tells you everything what you want to know on historic cutlery (even if you don't buy anything, its interesting to listen :)) and he remembers what you have bought from him in former times when you cannot recall it on your own (THAT is service)! Finally his goods are so low priced that really, bargaining would be out of place.
Attentive readers might have noticed from here that I got new cutlery (WMF series 2300 from 1930) and it doesn't come as a surprise that I am totally happy with it!
Klaus Beulich, Silverware from over 100 years.
He runs a booth at the antique flea market behind Ostbahnhof and at other flea markets (Straße des 17. Juni, Fehrbelliner Platz).
The flea market at Ostbahnhof takes place every Sunday from 9 a.m. - 5 p.m.
Contact beforehand to order a special set: email@example.com
Judging by culinary literature the Brits know how to cherish their veggies. I ordered three new cookbooks and next to Simon Hopkinson's, Alice Hart's and Ottolenghi's book that I own, they all come from the isles. Despite
of a big interested audience (concerning the considerable vegetarian
population in Germany) there is a market niche of likewise enigmatic
cookbooks on this side of the channel.
Two short notes and a long one:
"New Complete Vegetarian" by Rose Elliot (as I understand she is in the UK what Elisabeth Fischer is in Germany - the queen of vegetarian cookbooks): a compendium of more than 1000 recipes from mostly European cuisines, rarely pictured. Contains a healthy amount of vegan recipes, too.
"Tender, A cook and his vegetable patch" by Nigel Slater: a comprehensive, philosophical book on all things grown in the own garden. In almost each of the numerous personal notes of the author you will find words of wisdom. Besides, I have never seen such atmospheric food pictures before and photographer Jonathan Lovekin proves that dark pictures can be fine, too :) The only flaw in my view is that the recipes depend on massive amounts of dairies and eggs. It's not a light cuisine.
River Cottage Veg by Hugh Fearnley-Whittingstall. Normally books with an author's pic on the cover are daunting, especially when it is supposed to accompany you day by day. But now I am so delighted at HFW's mission and his recipes (which can be found here as well) that the blemish can be overlooked. This is the first book that I want to cook through entirely and I think, will do :) The correspondent television series are the best that I have seen on this subject (next to them all other cooking shows appear out-dated). It really embraces all aspects of a delightful and responsible way to live and feed on the natural resources around. Hard to say which scenes I liked most but the marrying couple tramping plums, the butcher scene, the boat fishing scene, the gardening according to Buddhist philosphy - all those scenes were unique, moving and always moderated by HWS's British humor.
Now that I have to check tons of new recipes, don't wonder when I hang around less here in the next weeks :)
Thisduo-post is a dream for any food esthete: pancakes hidden as butterflies, paper-cabbage-kimchi in a jar and all linked by telepathy :) Can't take my eyes off these delicate and metaphoric pictures. Can you?
Tina, illustrator of the newest pretty Korean cookbook claims to like tuna kimchi jjiggae. That reminded me of the two tuna-cans that I have set aside since a year. I love them so much, the ones preserved only in olive oil from the Italian groceries. If you get hands on them and have fermented kimchi ready, you can make the simplest but perfectly glorious dish: dump both in a pot, bring to a boil and serve it with rice. That's it*.
It's a great recovering dish after a hangover (which almost never happens to me :)) for it is strong in flavors, invigorating and demands zero dexterity to make.
Although tuna involves difficult issues I will keep allowing myself to those
cans once or twice a year - reserved for this favorite kimchi jiggae of mine. And
because this dish is screwed anyway in regard to sustainable cooking
principles, I might serve an artificial shik hae as desert. Be warned though that the canned drink never comes up to the homemade one!!
*Additional notes on making kimchi jjigae: originally it is a stew so it should be cooked with additional water and more ingredients to taste. The version described here is a bit eccentric. It is less soupy, more oily and like kimchi fried rice it can be mixed and eaten in a single bowl :)
Cook tuna, kimchi and some kimchi juice around 10 minutes until cooked thoroughly. The cooked kimchi should be tender. A good
kimchi doesn't demand additional condiments to cook with but add a little sugar when
it has got too sour. At most one little tuna can will be sufficient for one cabbage of kimchi.
Easter would be a more suitable day to post this impeccable luscious cake but I rushed so that you get aware of it in time :)
It's been almost a year since my last cheesecake, so it's high time to continue the quest for the perfect cheesecake. Which thanks to Sybille, I think I have found.
I prefer recipes that ask for only a few ingredients but this cake is
the famous exception that proves the rule. Did you ever think that a New York style cheesecake without a topping is a tad dull in taste and "tastes too heavy"? If so, this cake could be the solution.
lime and coconut - we know that these combination works out anyway,
right? But also they bring flavor, freshness and a wonderful
easter-spring-pastel-green color in here.
my search for cheesecake recipes, I had already found out that the
unbaked ones are creamier so I bought into this recipe. Besides using ladyfingers instead of other dense cookies promised a lighter crust. I always have excess sourdough bread crumbs and used them as well which contributed to additional aroma in the crust.
a pretty finish I used matcha (like everybody does) and crushed
pistachio (like Sybille). I would have equally liked lime zests but had
Serve together with matcha tea and celebrate spring or easter!
Directions (you won't need any measuring for this cheesecake, I didn't need either):
For the crust: line the bottom of a cake mold with parchment paper. Crush a package of ladyfingers together with dry old bread
crumbs in the food processor. Add melted butter and a little salt. Knead
all together and press into a cake mold. Let it rest in the fridge.
For the filling: mix the dairies of choice (I used one small package
mascarpone cheese, equal amount of curd, half the amount cream cheese
3 tbsp of coconut flakes with 3 tbsp sugar in a food processor until it becomes as fine
as flour (this step is crucial in order that no flakes disturb the creamy
texture of the filling).
Mix flesh of 2 avocados with the juice of 2 limes and add the grated zest of the limes.
Mix all together.
3. Heat a little amount of cream with agar-agar and mix well into the cream mixture.
4. Pour the filling into the cake mold and let the cake rest in the fridge for 6 hours.