No, I am not turning Vegan. But Netflix is mean/good to my diet. I started watching all these documentaries about meat and milk lately and following the example of my Vegan besties Ailine and Sophia, I decided to become "4-days-a-week-vegan" to lower my meat intake. I stopped having cow milk, cheese and yoghurt in my fridge as well.
There are over 15 different kinds of basil. We mostly know the green rounded one, known as Sweet Basil. But sometimes in the supermarket you will find purple basil or Dark Opal basil. This beautiful basil taste very similar to genovese or sweet basil but a bit sharper.
Pesto has been my favorite dish since I was a kid. In Peru, it is made out of spinach and genovese basil with fresh cheese and no nuts. While walking through the whole foods supermarket I found this basil and I thought about making pesto, purple pesto. As the Dark Opal is more nutty than the regular basil, I went for Pecans so the nut taste wont disappear with this stronger basil.
I am doing some major work in my kitchens wood. So I can't use much of it. The Sink, countertop, etc. And to add to it, it is summer in Berlin. Hot Hot Hot (when it isn't raining) And as a girl has to eat, I made this super easy pasta recipe with fresh avocados. I am having a bit of "camera problems" as well so please bare with it, at least just for this post ;)
I got some Nero di Sepia pasta (squid ink pasta) from a friend of mine (he got it at L'Epicerie), And normally I use it with a creamy sauce and prawns. But as this pasta is vegan, I decided to go vegan all the way.
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.
I brought so much Roquefort cheese from Roquefort while filming this episode for TV2's #Kultour, so I decided to make some more dishes with it. I love blue cheese pasta, though most of the people say the cheese overpowers the sauce and normally ends up being "too much". But I find out is all about the amount of cheese and cream you use. This is a very fast dish to make, approx 10 min for the whole dish.
150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta)
100 ml Heavy cream
100 gr Roquefort cheese
a bit of extra roquefort to garnish
Salt & Pepper
Cook the pasta as directed on the package but remember to add some oil and salt to the water. In a small pot warm the cheese and cream in medium heat. Stir continuously until it thickens.
Mix the pasta in to the sauce. I used some cooking rings to make the form better. Shave or cut some roquefort cheese over the pasta and sprinkle some pepper over it. Garnish with fresh rosemary and Enjoy!
This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
Weekend means we have been shopping at Gutta på Haugen again! This time we got some sweet Pomodoros Marzano in a jar from San Nicola dei Miri and Spaghetti from Martelli. Much cheaper than a flight to Italy
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.