 I am not vegan, but many of my close friends are. I love the challenge when cooking vegan. Most of the food I see in restaurants aren't that creative or even resemble the "regular" food.
I was asked by Bordeaux Wines to make a whole Christmas dinner and I was very excited about making this dinner with a Twist. (You can see the dinner here). I had loads of messages asking me for the recipe of the loaf. I have to accept I have been busy like a hive of bees, but tomorrow is the last day the shops are open, so if you have vegan guests for Xmas or you are vegan yourself, run to the closest Whole Foods Store/Bio Markt and make this Loaf.
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 Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series? So we jumped in the car, went to Frisches Paradies and got all the Ingredients!  The holidays are over and I promised myself never to eat again... I ate WAY too much of too good food. From norwegian Pinekjøtt, swedish xmas meatballs, pork, stuffed turkey... you name it. Chirtsmas food is great but is great for just one time in the year.
Though since I am back home and on an 8-week-diet before Our big trip to Vietnam, I got nostalgic. Xmas nostalgic. Missing friends and family, and somehow the food. So I made this Soup containing ingredients of xmas love. It has very little calories and it is delicious.  This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks.
So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?  When my Friend Line asked me for some birthday summer recipes for an article in the norwegian Magazine Foreldre I was thrilled. I love children birthdays. I remember the cakes, sandwiches, red jello and all the joy I had while growing up.
Line told me that norwegian children birthdays are so different than what southamerican birthdays are. There is no big buffet table and everyone has a place, and mostly they serve hot dogs and cola. I started thinking on a summer table that would delight kids and adults.  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. 
What a better ornament that one smelling like christmas and tasting like liquorice?
For some years now I have baked my own tree ornaments, but this year I decided to make a twist on my own recipe: Exchange Ginger for Fine Liquorice Powder.  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.
 What to do when you used egg yolks for dinner and you have egg whites waiting for you in your fridge?. Some days ago, I made Lax Tartare, and I had 4 egg whites waiting for me in the fridge.
I call it a 4/5 eggs, because I use only one whole egg for every 4 egg whites :) And normally I made them after carbonara or tartare.  As you might remember, I was in Provence filming for #Kultour and I made some great turkey with lavender and I was actually in the middle of a lavender field.
During that episode, I showed 2 more recipes with lavender. One is Strawberry Lavender Marmalade and Lavender Butter. I was so inspired by the marmalades on Stammershalle while visiting Bornholm, that I decided to make this spectacular combination of flowers and fruit. |
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