 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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Mushrooms, Truffels and Iberico
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! 
A Mixed and Fun Group!
Tomatoes, Parmesan & Balsamico
Rio Doing his Thing!
Sage, Dried Shrimps and King Prawn
Always awesome to see every step of plating
Miso, Chili & Beef
Dill, Mandarine & Licorice
Umami : The Fifth Taste from TwoFoodiesEating on Vimeo.  While attending "The Art of Plating" workshop at Berlin Food Week, I sat next to Su from Fraeuleinchen and we discussed if cooking in a dishwasher was a Fad or Not. So why not give it a try? Actually, cooking in a dishwasher makes sense as long as you have a hermetic container. You can use Weck Jars, Mason Jars or as I did, Baby Food Jars. The dishwasher heats the water to a certain temperature and it stays at the same during the whole cycle... That means it is great for poaching!  Ingredients: 2 Minute Steaks 2 Shallots 4 Cocktail tomatos 1/2 zucchini Beef Stock 1 tblsp Oil Dry Chives & chili flakes 2 empty Baby Jars with lids a working dishwasher  Insert in each jar one minute steak, the shallots, zucchini and tomatoes diced add the chives and chili flakes and oil and fill up with beef stock. Close the lids (be very sure they are closed) Place the jars on your dishwasher and press the highest heat option you have.  Once the cycle is done, let it cool down before take the jars out, and remember, they are HOT! Open the jar and dice the meat. Add the rest in a mixer, blender or food processor to make the soup. And voila! Soup made in a dishwasher. I will try soon to make bigger steaks in a lower temperature cycle, but for now on, I will make my "quick lunch" soups and creams when I am loading the dishwasher! My verdict: Dishwasher Cooking isn't a Fad and I will keep trying to use it the days I have no much time or maybe while having many friends over.  
Fish with Onions, Potatoes and Cucumbre
Berlin Food Week Started and it is Awesome so far. I got invited to a Workshop at the Miele Gallery called: "The Art Of Plating" by Thomas Elstermeyer. Exciting!
When I got in, I was welcomed by Thomas (while he was doing the mise en place) and the hostess with a glass of bubbles. It was a colorful bunch, from food connoisseurs, food bloggers, potato lovers and more. For Thomas, not only the art of plating is important or the food on the plates, but the plates themselves. There was a huge amount of beautiful plates in different forms and colors made by Thomas himself! 
Seaweed Butter
We sat down and the workshop started. Next to me was Su from Fraeuleinchen (We met last month when we cooked for Factory Berlin at the event Cook it Share it Like it) and the Potato Squad: Dominik & Rachel and we had a blast!
Besides great conversations, we learnt that dishes are more than taste and they should also "tickle" your eyes as well. Every guest got to help plating and I have to say, I learnt loads of stuff. Not only about presentation but how to make things like tomato water and puff rice. After 10 delicious and beautiful servings, our heads and tummies were full with creative ideas and food. 
Plating Sketches
Crispy Blood Sausage and Fragance
Food Bloggers Gonna Blog
Colorful Tomatoes with Burrata and Strawberry Snow
Gyoza with Tuna and Kombu
Farmers Breakfast with 62° Onsen Egg
Indian Mulligatawny with Coriander, Chili, Nuts and Coconut Foam
Meat Love, Sous Vide Love
Thomas Plating
Beef Jaipuri Style with Stracciatella Puff Rice
Team Work
Shaved Ice with Vanilla-Polenta, Grilled Pineapple and Licorice Sauce
It was a great evening, enjoying riesling, learning, meeting new people and eating amazing food. I cant wait to see if today's event will be as cool as this one.. but it will be hard to top!
Here some behind the scenes from the Art of Plating. Bare with me and my video skills :) The Art of Plating from TwoFoodiesEating on Vimeo. |
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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... |
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