I missed this year's Food Zürich because I was too busy with a restaurant curation, So I got a super cool #Zuerifoodbox from Visit Zürich to feel a bit better. Check the end of the blog post to see what was in the box or just start following my insta stories :)
I was so surprised to see that many of the Zürich recipes are actually gluten-free or easily transformed into celiac-safe recipes. Like the Zürcher Geschnetzeltes. I just changed the spoon of flour for a spoon of gluten-free flour and voila! Zürich at my dinner table.
I used my own Rösti Recipe to serve with this recipe from the legendary Restaurant Kronhalle... But I might try their Rösti recipe soon, they use cooked potatoes instead of raw ones.
Some days I get super homesick. Instagram doesnt help when I see all those peruvian accounts showing my favorite food. Most ingredients are hard to find, like the over 200 kinds of potatoes. But one kind of potato can be found here: Old potatoes.
Yes! old potatoes. You know them! when they start getting dry and growing stumps all over. Normal european people toss the away, but in Peru, they are the best potatoes to make "Papa Rellena" what means literally stuffed potato.
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. 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.
I am counting the days to our xmas vacation to Oslo! I cant wait to see all my friends and for them to meet Pepa. And because I cant wait, I am making some traditional Norwegian Food here in Berlin. One of my favorite dishes besides Fårikål is Flesk & Duppe. Soooo simple and combines some of my favorite things: Bacon, Creamy Sauce & Mash Veggies! It cannot be simpler and better! Normally it is used Kohlrabi but I had potatoes at home...any root vegetable will do the trick.
Some time ago I found a little gourmet store here in Berlin called Fleischhandlung and got myself 2 foie gras medallions. I have been thinking for some weeks how to make them, so I went to Kadewe looking for a new coat and some Lakrids and it hit me! Blackberries and licorice sauce!
No Time to cook? This is the easiest dish I make when I am working over-hours and I don´t feel like cooking.
When I heard I was going to be with #Kultour in Provence making food with lavender, I got super excited. And my first idea was chicken with lavender syrup. Lavender is not the most known herb in the culinary world. Many people and some known chefs do not like using it because sometimes it can overpower the food and taste like soap. But I have never had that problem when cooking with lavender. The main thing is not to use too much and not use it directly like a seasoning. Instead; make a syrup or make a tea of it. Lavender is from the family of rosemary and you can easily use lavender in stead of rosemary in every recipe. Just try it!
When I first got asked about making a new version of fårikål, I had no idea what that dish was... Of course translated directly it is lamb and cabbage, but I never got the opportunity to try it in the last 4+ years I lived in Oslo. And that was the main idea, Norwegians almost never invite you home to try Norwegian food, and you cannot find many Norwegian restaurants in Oslo.
I did my research, and invited a friend of mine to be the test rabbit for me. I made the recipe as it said in many online sites and it tasted like fårikål. But that wasn't the challenge I had. The challenge was to make this dish a bit gourmet, a bit different. Le's make Norwegians want to invite their friends and show them what Norwegian cuisine is all about!
So I decided to deconstruct it!
Caviar. I normally used to enjoy it with a glass of Champagne on a special day. Or steal it from my grandma's fridge and eat it under the kitchen table when I was a kid. However, there are many ways of enjoy caviar besides eating it alone.
This dish is partly inspired by a dish we made together with Mikkel Marschall on Bornholm, the langoustine dish at restaurant Kadeau and a foraging class we attended in Oslo. The dish we made with Mikkel was a potato compote with fried herring (we will remake the complete recipe on the blog later). After visiting Bornholm we were tipped by our good friend Helle about a foraging class at Geitmyra food culture house.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.