 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.
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 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. 
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 :)
 Sorry for my lack of posts lately, I have been sick for some weeks and couldn't bare to be on a computer for a long time.
I am at the moment crazy about oils. As you might remember, I posted a recipe for Basil Infused Oilsome weeks ago. So I have been experimenting using it in some recipes. It is getting cold in Berlin and I always feel like "Italian" when I am sick. I had some Black Tiger Prawns at home and some risotto rice, and this is what I made with it:  In so many restaurants they serve herb infused oils, from ramson to basil, with cream or without it. So I decided to give it a try at home. My basil is growing like crazy here in Berlin, so why not make some Basil Infused Oil.
 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.  Ingredients: 150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta) 100 ml Heavy cream 100 gr Roquefort cheese Fresh rosemary a bit of extra roquefort to garnish Salt & Pepper Olive Oil  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!   Gluten free pizza with duck breast and ramsons Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
 You might have made risotto, but have you ever made "byggotto"? This is a Nordic twist on the Italian classic, made with barley (bygg in Norwegian). Barley needs a little bit longer cooking time than risotto, but other than that, is is pretty similar.
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Recipes.Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems. Archives
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