Lately I got from a friend a whole box of apples and pears from his parents place in Swabia. I have been thinking what to do with them besides compote or juice them all. I always buy spread at my near whole food store but I always wanted to make my own. It takes longer to make but is way cheaper and I can choose which ingredients to use. Mein thing, this spread is really easy to make and you can use rests of vegatables or fruits you have waiting for you in your fridge... Dare to try things like "Mango and yellow curry" or "Pineapple and red peppers" Ingredients: 2 shallots 1/3 of a zucchini 1 Apple 1/2 cup of neutral oil 1 spoon of green curry 1 or 2 garlic cloves Salt & Pepper Heat your oven to 180° C. Peel the apple and chop all ingredients. Put all ingredients in an oven safe form and cover with alu foil. Bake for 30 minutes. Remove from the oven and take the alu lid off. Mix well and return to the oven for 30 minutes more. Let it cool down for 10 minutes and using a blender or a food processor, blend until is smooth. Let it cool completely and store it on your jars of your preference.
If you are planning to keep them for a long period in your fridge please sterilize your jars in advance (check video here)
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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! BASE: 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. FISH: 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. SAUCES: 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. Salsa: 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) pepper Mix all in a bowl and let ist rest for at least an hour. TOPPINGS:
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!
Sorry for my long absence. I was often in the hospital and My daughter, Pepa Carlota, was born this May. A newborn baby is loads of work, and even more for a single mom like myself. I was in the mood for peruvian and there is nothing easier to make than an Arroz Chaufa. That is my favorite chinese-peruvian fusion dish. We used to have this when we had rice leftovers at home. But I was browsing my facebook timeline and someone said that Aymara made a version with quinoa instead of rice, and I had to try that at home. Ingredients: 100 gr Quinoa 250 gr of pork meat (I used a very thick bacon) 1 tblsp neutral oil 2 eggs 1/2 paprika Scallions Soya sauce Cook the quinoa following pack instructions and leave to cool. I use fond instead of water cause this make the quinoa taste even better.
Beat the eggs with salt and pepper and make an omelette. Cut it in 1 cm stripes. In a wok, pour in the oil and pork and fry until golden. Remove the pork and the paprika and scallions and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp soya sauce. Leave to fry for 1 min more. Add the quinoa and stir. You can add more soy sauce to the mix. incorporate the pork and omelette stripes. Serve in a big plate. You can use sausages or chicken instead of pork and if you feel wild, some shrimps and Enjoy! Spring is the time for colorful and fragrant flowers. But besides all that: It´s Wild Garlic Time!!!! I never tried this wonder of nature until I moved to scandinavia... I heard of wild garlic and in germany of Bärlauch.. but somehow never tried it. The taste of garlic is so special, you will want this to grow all-year-long. But what do do with it? well besides using it to garnish and give an extra "oomph" to your dish, you can use it as the main element on recipes. This time I used it to prepare a wild pesto. Ingredients: 1 bunch of Wild Garlic a Handful of fresh basil 50 gr Pine Nuts 50 gr Parmesan Cheese 150 ml Olive oil 1/2 Lemon juice 1 tbsp Creme Fraiche (optional) Salt Pepper Toast the pine nuts until they are golden. Place all ingredients (except the oil, salt and pepper) into a mixer or food processor for 2 minutes. Start pouring slowly the oil until is all blended. Add salt & Pepper.
I love it in pasta, zoodles, sandwiches.. it is delicious... If you like really hard tastes, forget the basil and use just ramson. I hope you like it! Easter is over and we all probably had LOADS of chocolate and food. My body was asking for a break but was still very hungry, so I decided to go for a mighty salad. I used to love lentils as a kid, but I somehow never bought them myself. Last week the doctor told me to eat lentils and quinoa. This was delicious! get yourself some lentils, take 15 minutes time to make this and Enjoy!
Ingredients (2 portions) 300 gr Orange Lentils 1 Shallot 4 Tbsp Creme Fraiche or Sour Cream 2 Tbsp Olive oil 1/2 Lemon Salt Fresh Coriander Cook the lentils in double the volume of water (If 300 gr lentils was a cup, use 2 cups of water) for 15 minutes. Rinse and set aside. Cut a shallot in small pieces and fry it in a pan until golden. Mix lentils, onion, cream, salt and the some coriander together. Serve and sprinkle some more fresh coriander to garnish. Squeeze some lemon on it to make it even awesomer!! Enjoy! After posts like: favorite coffee spots in Helsinki and Favorite Coffee Spots in Stockholm, I realized I was totally forgetting the best places to get your caffeine kick in Oslo. When you live there you kind of forget that Oslo is one of the best cities for coffee, worldwide. As I had to go to Oslo for a project last weekend, I asked one of my BFFs Ingri to take a coffee tour around Oslo with me. She is a coffee connoisseur, one of the people behind Kaffikaze, co-founder of The Mile High Aeropress Club, 2nd in the World Aeropress Championship 2012, and the author of the Oslo Coffee Guide article in the latest Brygg Magazine, so I could probably not have picked a better co-pilot for this. We visited old and new coffee shops in several districts and tried a different kind of brew in each place. The verdict? The Oslo coffee scene is thriving and growing! Keep on reading to follow our journey. 1. Hendrix IbsenOur first stop was Hendrix Ibsen. This store is fairly new in Oslo. I remember when they opened last summer. It is located right outside of Mathallen. The owner from this place is guilty of some of the best places to have coffee in Berlin as well, like: Oslo Kaffeebar and Kaschk. For our first coffee we decided on their Nitro Coffee on tap. it’s the only nitro brew in Oslo as far as we know. It was made with a chilled drip brew of Don Amado, a Honduran washed yellow Catuai from Kaffa. And may I say WOW! I have never had coffee that tasted like this. It was cold and minerally refreshing. I can imagine how it would taste mixed with booze, defo delicious! In addition to the classic espresso based menu you can get hand brewed coffee, a great beer selection, and vinyl! For some months now they’ve been hosting music, cultural and food events as well. You can keep up to date on events following their facebook page. This is one of the few multi roaster coffee spots in town. Beans for sale are often from Berlin based roasters like Five Elephant and The Barn, but also great Norwegian roasters like Kaffa, Lippe, Tim Wendelboe, and even Fuglen Tokyo. They also serve a few things to eat, and for all of you glutenfree people, they have gluten free muesli! Ingri also recommends you to try: Nitro coffee with Porter, a 50/50 blend 2. Tim WendelboeOur second stop, was Tim Wendelboe, a "must" when you are in Oslo. This place and its owner are an entity in the coffee world. The little coffee shop/ roastery/barista school is located in the very hip district Grüneløkka. It is beautiful decorated with scandinavian vintage furniture and has the coffee roaster is in the middle of the store. The front of the counter is made with wood from the ceiling that was there when he took over the shop in 2007. They brew all their coffees on Aeropress, but I have to say that it was the summer coffee drinks that got me hooked. As I haven’t been there for the past 9 months, I was surprised by the new china they are using. My favorite norwegian brand Figgjo did a collaboration with Tim called Figgjo Oslo, beautiful, simple & elegant cups designed to highlight aroma in different ways based on the shape of the cup. We had a washed Geisha Honduras at Tim Wendelboe brewed on an Aeropress. Ingri thought it was the best geisha she has had out of all the geishas she has tried that are not from the famous farm Hacienda La Esmeralda in Panama. It had a very floral aroma and a bright citrus like acidity. Jasmine, honey and lemon, mmm. Ingri encourages to also try: Cappuccino al freddo from the iced coffee summer menu. 3. Supreme RoastworksThe third stop of the tour was Supreme Roastworks. This place not only has the coolest name and logo, but was my favorite spot while living in Oslo. I was there so often, that I even carved my name in one of their tables... but shhhhh! Once I tried their delicious lattes I was hooked, and spent most of my days working from one of their green hipster tables listening to great records. Lucky for us, Odd-Steinar was working that day. He is the current world champion of black coffee brewing. He competes every year and has competed in Barista, Brewers Cup and Aeropress. He won the World Brewers Cup last year using a natural processed Ethiopian coffee with super delicious water from the Norwegian fjords. The coffee we ordered from him was Kamwangi AA, a washed SL 28 & SL 34 from Kenya, brewed on Chemex. We also got to taste his secret competition coffee brewed on V60, a very sweet and amazing brew! We wish we knew which coffee it was! You can have breakfast at Supreme, where there offer ranges from muesli to sandwiches with sourdough bread to an amazing banana bread cake. They have some gluten free stuff as well! Ingri says: Don’t miss the V60’s by current World Brewers Cup Champion Odd-Steinar Tøllefsen 4. JavaAnd moving to the beautiful district of St. Hanshaugen just across the park: Java, home of the Java-Babes. I don't think there is a coffee place in Oslo with so many smiles and gorgeous baristas. I used to be a regular here as they are just next to the Gutta på Haugen delicatessen shop. At this point of the tour we met our good friend and fellow coffee lover Helena. Java is almost her second living room. Ingri decided for a cappuccino, made with Crescendo, an espresso blend consisting of washed central American coffee, Esmeralda geisha and washed Ethiopian coffee roasted by Kaffa. This place not only has great coffee, but the best croissant in town. I haven’t tried it, but my foodie ex boyfriend swears to it! On Fridays they have a dinner concept where one of their baristas or a guest chef cooks up a pretty spectalular dinner. Follow their social media for teasers about the friday dinner of the week. Their pour over menu always includes woodneck and chemex brews, and most of the time they will have Esmeralda geisha on there. Java is also the home of the top three baristas from the Oslo championship last year, and it will be exciting to hear how it goes this week when they defend their honor and go for the golden ticket to the World Barista Championship. Ingri says you shouldn’t miss: Friday dinner accompanied by wines from Moestue Grape Selections. From 5-ish pm. 5. RoleurNEXT STOP GIRLS!!!! This place very new to me, as they opened when I was living in Berlin. Rouleur is barely one year old and only 2 blocks away from Java. At first you will think it is a bicycle store or just a bar, but it is a bar and cafe obviously owned by rouleurs (A rouleur is a type of racing cyclist considered a good all-rounder. In road bicycle racing different courses favour different types of rider depending on a range of environmental conditions such as terrain, climate and distance.) Through their interior design, big windows and benches we felt right at home. They have beautiful decorations in bronze, a foxy bar and retro lamps. And at the back area they were showing the last bike race on a projector. We ordered the Lippe espresso nr 4, a blend of washed Rwanda and Guatemala. It was brewed on a fully manual and beautiful espresso machine called Strietman. First the machine was preheated and then brewing water was added and pressed through the basket of coffee with manual force. They even have one of these machines for sale, although it looks more like a pretty interior detail on their wall shelf. Ingri and Line soon discovered the interesting bar menu and the huge range of handsome men, so they decided to order a drink and enjoy the view. They have many different kinds of events going on like release albums and cycling stuff... check theirFacebook Page to be up to date. Ingri thinks you may also fancy: 5 tap beers from Dronebrygg and Japanese tea from Tōku 6. FuglenWe moved closer to Central Oslo to make a stop at Fuglen (translates to The Bird), a more than 50 year old coffee spot. It is also a vintage Scandinavian design shop and a cocktail bar. Everything outside of the bar area can be bought (besides the Fuglen poster I really want). It is all decorated with vintage interior ranging from old teak coffee tables and leather sofas, to beautiful vases and lamps. If you want to feel like an old school writer, their relaxed and loungy atmosphere will help you with that! And once the sun goes down, you can start ordering cocktails, beer and wine. We went for an Ethiopian kalita brew to get something light and juicy after the espresso at Rouleur. The coffee was from Hunkute, a washed heirloom coffee roasted in Tokyo by Fuglen’s own roastery. They have two coffee bars worldwide. One in Oslo, and one in Tokyo where the they also have the Fuglen Roastery. My friend Charlotte Schreiber was just there and I am waiting to hear what she thinks of that Fuglen. The latest project from the crew behind Fuglen is a newly opened shop in Tokyo for vintage Scandinavian design, called “Norwegian Icons”. In Oslo they’ve recently opened “Vingen Bar” (translates to The Wing Bar), where they also serve lunch dishes like Eggs Benedict. Ingri suggests you to try: Japanese green tea that they import themselves, or all the delicious cocktails developed by one of Norway’s best bartenders. 7. Norð & NattWe ended our tour at Norð, located at the newest hippest district, Tøyen. Norð isn’t just this one coffee bar. It's a handful of coffee bars, but also a roastery, a bakery, a restaurant and a bar. All of them in Oslo. We ordered a filter coffee which was San Jeronimo, a washed caturra & catuai from Costa Rica, roasted by Norð. Our caffeine levels were off the charts at this point. We had also worked up an appetite for food, so we ordered some from the bistro menu, and drinks as well. I got the gluten free burger and Ingri got the beef stew with estragon. The portions were huge and it was really tasty! A perfect ending to a great day of touring the city for the best coffee. I cant wait to be in Oslo and try their restaurant menu... After your coffee, Ingri suggests: Try the seasonal dinner option from the bistro menu, the cocktail Dill Communication (it has sour cream!) or the Bærliner Weisse berry beer from Dronebrygg. I hope you enjoyed the tour and if you are in oslo you give this places a try. Let me know if you liked them or you discover some other places worth checking.
I am still wondering what is the connection between coffee bars in Oslo, cocktails and wine... but I guess that is just a norwegian thing! Last december we hosted a Xmas Brunch and some of the guest brought cakes. Julia, a colleague of mine, brought an AWESOME chocolate cherry cake... and it was glutenfree! I asked her if it was possible to get her recipe and share them with you, and she said YES! This recipe is so easy to do and it is delicious... and the longer you wait to eat it, the best it tastes... just like lasagna. Ingredients: 350 gr Sour Cherries from a Jar or 500 g Fresh Cherries without pits 150 g soft Butter 150 g Sugar 4 Eggs 100 g Dark Chocolate, grated 200 g ground Hazelnuts or Almonds Powdered sugar Wash the cherries and dry them. Mix the butter and sugar until is soft and homogeneous.
Separate the egg yolks from the whites and beat the whites until stiff peaks form. Add the egg yolks, chocolate and nuts to the butter mix and then incorporate slowly the egg whites. A small trick from my grandma: Add 2 full spoons of egg whites and stir thoroughly, then add the rest and beat slowly to add some air to it. This will keep your mix fluffy. Warm the oven to 180 degrees. Add the cherries to the cake dough. Butter the cake form and fill with the cake dough. And bake for about 30 minutes. Let it cool and sprinkle with Powdered sugar. Cut, serve and enjoy!
As I have been feeling very sick lately, I haven't been cooking much nor going out. But when my awesome college Tobi gave me a big pack of whole buckwheat, I had to give it a try. I don't think i have ever seen buckwheat whole before and I was a bit skeptic at the beginning, but if you can't have rice, you have celiac disease or diabetes, this is an amazing way to have that risotto feeling. You can also try my Sunflower Risotto :)
Ingredients for 2 hungry people or 3 regular:
250 gr buckwheat whole (buchweizen in german or bokhvete in norwegian) 2 shallots 2 to 3 garlic cloves 500 ml broth, veggie or chicken 100 gr creme fraiche or if you are in germany Brunch ( a mix of cream cheese, cream and yoghurt) 50 gr of parmesan or a cheese that melts, I used a norwegian Gradost that my flatmate got there. a handful of lamb's lettuce (feldsalat in german) 2 tbsp olive oil Salt and Pepper
As the buckwheat has a brow color, I thought I better use a mixer for this recipe so there are no chunks of onion or garlic. Add the shallots, oil and garlic until their are homogeneous.
Warm a pot and add the onion mix to it until it looks a bit transparent. Throw in the buckwheat and fry all together for about 1 to 2 minutes. Lower the heat and cover with warm broth, but don't use all of it just until the buckwheat is covered. Stir and keep adding broth, just like a regular risotto.
Once you can see the floor of the pot, that means is ready, try a little bit and it should be soft. If you had a very hot pan and you used all the broth and your buckwheat is still hard, don't worry, you can add some hot water to it until is done.
Take the pot from the heat, incorporate the creme fraiche and salt and pepper to your taste. Serve in a bed of lamb's lettuce and grind cheese over. Enjoy!! If you want to keep it paleo, you don't need to add the cream nor the cheese and still tastes amazing!
Click on the box if you want to get the same buckwheat I used :)
When you are feeling a bit ill and outside is still cold, there is nothing better than chicken soup. But why make the same old chicken soup? I was in the mood for some ginger and aubergines and had some chicken in the fridge, and this is what I ended up eating.
Ingredients:
400 gr chicken breast 1 tablespoon of ginger grated 2 tablespoons of vegetable oil Half aubergine, dices 3 scallions + 1 in thin slices for serving 1 garlic clove 1 tbsp gluten-free soy sauce 0,5 liter (5dl) chicken broth Salt and Pepper Chilli flakes optional
I had some chicken breasts in the fridge, So I i grind it with the ginger and garlic. I used the biggest blade from my KitchenAid grinder. You can find it here if you use Amazon:
Once all the meat and ginger is done, add to the mix the soy sauce and chopped scallions in a bowl. Scoop out a tablespoonful and form with your hands about 3 cm meatballs.
Heat oil in a pan or wok, add meatballs and fry until they are golden brown. This will take about 10 minutes. Remove from heat or transfer to a plate. Using the same wok, add some oil and fry the aubergine. Add 1 cup of broth, season with salt and pepper, and cook until the aubergine starts getting soft, about 5 minutes. Add the meatballs and the rest of the broth. Bring to boil and reduce heat, and let it simmer for about 10 minutes. Add some chilli flakes or more soy sauce if needed. Serve and sprinkle some more scallions on top! Enjoy! Alfajores are cookies filled with "Dulce de Leche" a delicacy peruvians bring as a gift to a person´s bday or as a gift for valentines day. They are very airy cookies as the regular recipe is about 50/50 wheat flour and corn starch. As I cant eat gluten, I decided to give it a try with just Starch and it works great. They were a bit "thick" but practice makes the master... I hope you guys like it! Ingredients: 350 gr Corn starch (Maizena) 100g Margarine 100 g Sugar 2 Eggs 1 tablespoon vanilla extract 1/2 teaspoon baking powder 1 can sweet condensed milk Sugar powder Dulce de Leche: Fill a container of water until it completely covers the can of condensed milk. Normally I would take the label, but if case it doesn't come off, just leave it. Lay the can down and don't let it stand, that helps to cook the milk evenly. Let the water boil and then lower to medium heat. Let it cook for 1.5 hours. Let it cool before opening the can and try not open it safely. Stir with a spoon before using it. Cookies: Pre heat the oven to 180C. Sifted the cornstarch with baking powder and add the margarine and sugar and knead using a hand mixer. Beat the eggs with the vanilla extract. Incorporate this mix slowly integrating and kneading . The dough should be very soft , stretch it with a rolling pin and always using cornstarch on the table to prevent sticking. Cut the caps with a 3 cm diameter cutter and place on baking sheet lined with parchment paper, bake for 8 minutes, they should be cooked but not change color. Let them cool, filled them with dulce de leche and sprinkle with sugar powder. Recipe in my very bad german at the end of this post: Rezept - Peruanische Alfajores
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June 2021
AuthorsI 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... |