Turmeric is plant from the family of ginger. We use it a lot in peruvian kitchens but we kinda give it for granted. When my dad was diagnosed with cancer, the doctor told him about the amazing properties of turmeric or curcuma, so I decided to research more about it. Turmeric helps the liver and prostate, prevents different kinds of cancer (colon, pancreas, prostate, skin, liver and lung), IBS, Crohns Disease, colitis, joint pain, and some more.
For me, Turmeric is the new matcha (you can find it from lattes to cookies and it is becoming very trendy). In my trips to Asia I noticed it was a main ingredient on countries with lowest cancer risk. So I started thinking how can we use more turmeric in our daily life?
In Peru, when we have unused potatoes, we make turmeric potatoes. a delicious recipe that makes an amazing side dish. And as turmeric is almost like the best medicine ever. I had to share it with you.
loads of neutral oil
Salt and Pepper
Start frying onions with half spoon turmeric. Once they are soft add salt and pepper and bacon dices (if you are into it). Add the old boiled potatoes with or without skin. Remember that the skin keeps all the vitamins so I would recommend you not to peel them. Use a lot of oil! this makes the whole thing taste WAY better.
This is my favorite side dish. It is so tasty and soft that it just melts in your mouth. Not to mention all the medicinal properties it has. Tasty can be medicinal! So just try it at home! Pair it with slow cooked pork or, if you dare, with some duck hearts like I did! If you are vegan, Add them to your favorite salad.
Peru aims to strengthen its presence in international trade with the global launch of the brand 'SuperFoods del Peru', an initiative that reflects the nutritional benefits and quality of the Peruvian agricultural products. As you might already know, I am peruvian and I am VERY proud of peruvian food.
During the Fruit Logistica in Germany, the Peruvian Minister of Foreign Trade and Tourism, said that superfoods to be promoted under the brand will be quinoa, maca, purple corn, aguaymanto, lucuma, Camu camu, cacao, sacha inchi, grapes, blueberries, mandarin, mango, avocado, asparagus and even fish oil.
Also, cañihua, yacon, chestnuts, algarrobo, giant corn from Cusco, chirimoya, guanabana, broccoli and pomegranate will also be considered.
And while my school Friend and Soccer player, Claudio Pizarro, was made SuperFoods Peru Ambassador, I got invited to the PromPeru "SuperFoods Peru" Event at Chicha Berlin.
My mega foodsquad babes Maria, Sophia and Kai were of course there and we were served a Pisco Punch.. Made with pisco, champagne, pineapple juice between others... and what a punch was it! Got us all happy happy before PromPeru's Presentation (Here the video)
We had a big menu made exclusively with Peruvian SuperFoods and they were delicious. Not to mention my homesickness went away in a split of a second. We had a beautiful evening with laughter, amazing food and I was so proud to be able to see my friends eating peruvian food. Not for nothing we won 5 consecutive times the best culinary destination in the world.
Scroll down to see more picture of that evening including some group photos made by PromPeru.
Have you ever heard of peruvian Super Foods? have you tried any of them? If yes, how was it? Any favorites?
Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?
So we jumped in the car, went to Frisches Paradies and got all the Ingredients!
(For 4 people or 2 VERY hungry ones)
500 grs tenderloin
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
Sea Salt flakes and Fresh ground Pepper
Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.
Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.
Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!
It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.
Do you ever pair your food with what you are watching? Do you ever make theme parties at home?
I was so happy when I got the invite to the last Food Clash Canteen at Berlin Food Week 2016 Hosted by Côtes du Rhônes. A 5 course dinner paired with their awesome wines.
The evening started with a welcome speech from the super charismatic Carine Patricio, our sommelier, while we enjoyed the aperitive Lirac.
Suddenly all the people on stage started plating the first course: "Salat Nizza" a signature dish from Brasserie Colette. It is a Tuna sashimi with green beans drizzled a delicate sardines mayonnaise. Made by Dominik Obermeier from Brasserie Colette by Tim Raue.
The pairing for this course was a Rhônes wine: Condrieu, a white wine with notes of violet and peaches.
Once we finished the entree, the cooks started waltzing on stage, preparing the next entree: "Saint Jacques, Red beets and fermented Elderberries" by Laurens Friedl.
This Kreuzberger, started his career in the 2-michellin-stars "Fischers Fritz" followed by the 3-michelin-star "Bareiss". Now he is in "Morsh" making beautiful dishes like this one... My favorite of the night, that was paired with strong dry red wine Grenache Noir "Rasteau".
VAU VAU VAU... Remember whenI visited VAU Earlier this year? Sadly the oldest Michelin Star restaurant closed its doors 2 months ago, But we all got to enjoy a course by VAU´s KoljaKleeberg: "Confit Cod in a Porcini Fond with lemon and Marjoram" paired with a Rhône´s "Saint-Joseph".
French Flair was brought by Felix Mielke, Head Chef at Sofitel´s Le Faubourg, With his "Lamb and Ratatouille with Peperoni, Black Garlic, Miso and Hazelnuts" that was perfectly paired with "Côte-Rôtie"
And while we were waiting for the dessert to be plated, we jumped in the photobooth and made some funny pictures, had some more wine and posted some funny snapstories and instastories. I was sitting in the best table of all! <3
Once we returned to our table, the awesome Anna Plagens was ready plating the dessert: "Bisous Plutonien", a Crème Brûlée with Cardamom, Orange and Arlette Croustillante.
Anna is one of the owners of my favorite pastry shop in Berlin: Du Bonheur. This tiny super cute place is just 1 minute walk from my office and it got me soooo hooked on their beautiful french delicacies.
it was paired with a "Gigondas" from Rhônes and coffee from Kaffekirsche.
Here you can check the video from the evening. Sadly it was a bit dark and hard to film... but you can get a peek of that amazing meal! Thanks Côtes du Rhônes, Berlin Food Week and ff.K for this great experience!
Berlin Food Week and the workshops are ON FIRE!!!! I was invited to "The Fifth Taste" and I was soooo excited to see what Berlin Cuisine prepared for that evening.
As wikipedia says: Umami (/uˈmɑːmi/), is a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese (うま味 ?), umami can be translated as "pleasant savory taste".
And the guys from Berlin Cuisine took us all on a Umami-Trip Around the globe. From Italian Parmesan to German Mushrooms, Asian Dry shrimps to licorice.
I sat next to my fellow FoodBlogger Scones and Berries and we had an awesome time. She is vegetarian and she still got to try different Umami tastes without eating meat, what is not the easiest thing to do.. Bravo! Berlin Cuisine!
Why keep talking? I will let the pictures and the video of that evening speak for themselves... Enjoy!
Markthalle Neun. I could compare this place with Mathallen in Oslo or Torvehallerne in Copenhagen. Full with food yumminess and events. i have been wanting to go there for a while, but somehow I always miss the awesome events there. When I saw their Japanese Breakfast Market Event pictures, I had to get some time for that! Japanese food plus Breakfast... what is not to love? So I took my stroller and Pepa and went all the way to Kreuzberg for that.
Markthalle Neun has a Monthly Breakfast Market Special. This time was Bentoboxes, Matcha Specials, Mochi and so much more. You were able to buy Japanese Stuff as well, like knives, plattes, bowls and japanese stuff. Best way to spend your sunday with. Besides that they had some cooking classes like how to Bento. For adults and kids as well.
The list of the stands that Sunday on their Facebook Page was so promising! Samurai Spoon wit Okonomiyake and Maru Takoyaki serving Takoyaki where my priority for that day.
I met my twin sister from another sister Maria from INSEARCHOF and her NYC Babe Sonja. We started with some Champagne and browsing around all that japanese deliciousness. The waiting lines from Takoyaki and Okonomiyaki were huge, so we decided to start with some Soba noodles and split to get food faster. Sonja and I stood for Takoyaki and Maria for Okonomiyake. It was fun to see many friends strolling around and that kept us entertained while waiting.
Suddenly, Maria came with 2 Okonomiyaki: Fish and Vegetarian... Oh My! it was soooo worth the waiting! Who doesnt love that savoury Japanese pancake sprinkled with Katsoubushi (bonito flakes), Sesam seeds and Japanese Mayo?
We at all of that and waited impatienly for the Takoyaki. And we noticed that one of the Sakamoto Brothers from Sub Human Bros was making those little pieces of heaven! Takoyaki are a snack. little ball shaped made in a moulded pan. Usually filled with different ingredients... This time: Octopus, Tempura flakes, Seaweed Powder, Bonito Flakes, Cabbage between others, And wow man was it good!!!!! they were soooo tasty, soooo tasty I could die.
But why talk more about the food? check the pictures of that day. I made a lot of videos of that day on my Instagram Story, So follow me there to see a live feed of events I go... or maybe even silly behind the scenes of my everyday and food.
"Hey Rosita! Come to my house to eat Tortillas con Chili" Is what Speedy Gonzales used to say! But Mexican Food is not tortillas and chili or TexMex anymore, nowadays Mexican food is a symbol of Fine Cuisine. From August 15th to September 3rd, Mexican producers present their gastronomic specialties in KaDeWe in Berlin, many of them exclusively and for the first time in Germany. And they decided to invited us, influencers and bloggers, to test these delicacies and tempt us with all this Mexican yummy-ness.
The Walk-though started with the cook Jorge Saenz Benavides explaining us how the modern Mexican cuisine has conquered the gastronomic scene and he showed us the moles and sauces KaDeWe has in their Mexico sortiment. We tried different moles and sauces with dark corn tortillas. My favorite was the hot peanut sauce...and damn was it good and spicy. Jorge told us that Mexican dishes are spicy, but not hot as we all think.
The variety of sauces, moles, beans & Co. was huge. Including: Avocado oil, Mango and Habanero Sauce, Many types of beans, Salsa Roja & Verde, Dry Chilis, Mexican Salt, Tamarind sauce, jalapeños and more.
After the Salsas and Moles we walked to the Mezcal booth. Mezcal is spirit with the worm inside. Most people confuse tequila with Mezcal. And it is because Tequila is technically a Mezcal with differences in the production techniques and the types of agave used.
Giancarlo Martello from Mezcal Sierra Madre explained us the process to make Mezcal and how to taste it. After tasting this delicious spirit, we ate a slice of orange with salt. But this wasn't ordinary salt. It was salt with dried mezcal worm in it together with other spices. I am soooo getting that salt for myself.
Who said Tequila???? Mike Labs from Tequila Don Julio let us try the iconic "Don Julio 1942", one of the best Tequilas in the world. It played like a cognac with fiery spice and notes of salted caramel.
We learnt that Tequila is made only with blue agave and can only be produced in the state of Jalisco and in small parts of four other states.
Chocolate has its roots in the ancient Mayan culture and the cocoa trees in the Riviera Maya and in the region Yucatan. What would we do without chocolate? I cannot imagine that! Thank you Mayans!
Fabiola Palma from Vanuato delighted us with loads of chocolate flavours, my favorite was the White chocolate and cinnamon. Just addictive.
The next stop was Mexican Wines, who knew Mexico was a wine producer? We tried some cold L.A. Cetto wines.
Final destination: FOOD & COCKTAILS!
1/2 oz. lime juice
2 oz. Mezcal
4-6 oz. ginger beer
Squeeze lime juice into glass. Add 2 or 3 ice cubes, then pour in the Mezcal and fill with cold ginger beer (not ginger ale, although what the hell). Serve with fresh cucumber slices.
So I will recommend you to take the car/tram and go to KaDeWe and Discover Mexico in Germany! Experience it to believe it!
Some of the pictures are made by the awesome Brae Talon
Even though it is summer, we have some rainy days here in Berlin. And that makes me even more hungry. I needed to go out for a bite! So I called my twinster Sophia (from INSEARCHOF) to have breakfast.
I have been following the Instagram Account from Keyser Soze since I moved to Berlin, and even though it is in Mitte, (not far away from my office) I never made it there.
I Found this place when I clicked on a hashtag about of one my favorite movies: The Usual Suspects. Keyser Söze was the main character and antagonist on that film. Who doesn't love Kevin Spacey on that roll? If you haven't seen that 1995 film, take the night off and watch it!
Lately, all breakfast places I have been going are gluten and lactose free, organic, vegan, blah blah. That is what it's trendy in Berlin at the moment. But as 90s the name Keyser Soze is, so it's their menu. Delicious traditional bread, fresh squeezed orange juice and huge platters of everything, from Brie to Nutella.
We were hungry, or at least our eyes were bigger than our stomachs. We order the 3-eggs scrambled eggs with bacon, orange juice and the MAXI breakfast: Emmental Cheese, Brie, Quark, Salami, Serrano Ham, Turkey Ham, Nutella, Marmelade, Vanilla Joghurt, Butter, Bread and Fruits.
It was a huge amount of food. What started as a breakfast, had to turn into brunch and into lunch. Outside was raining cats an dogs while we were watching the people walk in the rain listening to a very soothing playlist trying to finish all this food.
This place was exactly what I expected after seeing their instagram for months. And with awesome company and a great talk, was even more enjoyable. This 90s flair Café is definitely a place to give a try while you are in Mitte. And by checking other people's orders, the lunch menu looks very yummy as well.
Sometimes you wake up a little bit later than your friends only to find your timeline and a group chat talking about a new hype. Last Monday, Sophia, Maria & Kai (from IN SEARCH OF) & My Bestie, Foodie and awesome photographer Ailine were thrilled talking about Poke and how we should do a "cookalong" on saturday. I jumped to my mac and started the research.
Poke has nothing to do with Pokemon Go, but is hyping almost as much. Poke (pronounced Poukai) is not Japanese but Hawaiian and is a fish salad! Though the seasonings are very influenced by japanese cuisine. Traditionally, it was just raw fish dipped in Soy Sauce and wasabi, but nowadays it has evolved (get the poke joke?)
And how do we poke? it is easy! You start with a BASE of rice or salad then comes the FISH of choice with or without marinade, followed by TOPPINGS of your choice. It almost feel like making Fro-Yo.
Once we set the date, we started to plan our Poke Evening. Deutsche See send us an amazing sortiment of fish and caviar: Rose Artic Smoked Salmon, Coho Wild Salmon, SAKU Tuna and Char Caviar... what a selection and what a great quality.
Tvino sent us some great wines to pair with our Poke Bonanza: 2015 PFLÜGER Blanc de Noir (remember the Ylajali dinner when I met Mr. Pflüger himself?), 2014 GYSLER KAMMERTON RIESLING, 2014 FLORA RIESLING, SCHEUREBE, and more
Now Let´s start Poking!
500 gr Sushi Rice
4 tbsp Rice vinegar
2 tbsp Sugar
1 tbsp Salt
2 tbsp roasted seeds (optional)
Cook the rice after the package instructions, once it's done, add vinegar, sugar, seeds and salt and let it cool. It is always better to take the rice to a non-metallic bowl and add the vinegars and Co. using a wooden spoon... it is something about chemistry and oxidation.
700 gr Artic Rose Smoked Salmon from Deutsche See
1 part Sesame Oil
1 part Soya Sauce
2 parts Lime juice
Cut the salmon in 1x1 cm dices and cover with the Lime, Soya and Sesam oil. The lime will cook abit the fish, so dont let it soak for too long.
Sriracha or Wasabi Sauce
1 part Crème Fraîche
1 part Japanese Kewpie Mayonnaise
Mix both and add as much Sriracha or wasabi paste as u want. They will taste better if you make them one day in advance.
7-10 Cherry tomatoes, diced
5 scallion stems, in rings
1 red chilli, diced
2 limes, juiced
2-3 tbsp soy Sauce
1 tbsp Mirin (optional)
Mix all in a bowl and let ist rest for at least an hour.
CEVICHE SALMON POKE RECIPE
BASE: Salad & Rice
FISH: Artic Rose with Lime Sesam Marinade
TOPPINGS: Avocado, Mango, Edamame, Pimentos, Salsa, Sriracha Sauce, Nori Leaves, Char Caviar, scallions, Sesam Seeds and Wonton Chips.
Maria & Sofia made poke bowls with the other 2 kinds of fish - Check their story and recipes here
We had a blast!!!! The Food and wine was on spot... Company and Conversation as well.. what a Night!
So what I think about this trend? love it and it should stay for a while! I cant wait to poke again!
Thanks Ailine for the beautiful pictures, Deutsche See for the delicious Fish and Tvino for the wine!
Food is always best with people you love...But better than words, the awesome pictures made by Ailine will show you what a great night we had:
And dont forget to check the Poke bowls from my twin sisters from another mister at INSEARCH OF.. check out how they prepared the Tuna and the Coho Wild salmon!
America has the Olsen Twins, and Berlin Food scene has the Power Twins Sophia & Maria. From collaborating with Mit Vergnuegen to This is Jane Wayne and much more! But we were all wondering: When are they going to start something on their own?
And after months of planning and thinking, together with Kai, IN SEARCH OF was born. But IN SEARCH OF is more than a food blog, but lifestyle, travel, Fashion, Fitness, you name it!
When my partner in crime Ailine, told me about the event, I was like woooohhhooo! Death by Burrito with the twins.. best thing to do on a sunny saturday afternoon in Berlin. We went for some shopping first and walked our way to the PopUp Restaurant.
We got way too early, but that meant: more dränks! We were very excited about This Mexican Asian Streetfood fusion. The menu this day was brought to us by Berlin's streetfood legend Truong Phuong aka Monsieur Dope (District Mot),Diana Quach (DQ, UrbanHunger) and Roberto Delucio (Kantine Kohlmann) And I have to say, from now on I will make only wonton nachos! they were delicious!
As the hunger was huge after shopping, we ordered everything on the menu, besides the corn. And it was indeed enough food for us 2. Our favorites were The Sriracha Wings and The Peking Duck Carnitas, though all the food was very good!
Check out their Facebook Page for further events. But as you see in this poster, the next event is this weekend with Gourment Vegan followed by Caribbean Food the 16th of April, Oyster Bar (yummieeee!) the 23rd-24th April and ending with an Open Air on May 1st!
Dont miss it and add them to your Calendar! Ahoi!
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...