Fruity root salad with salmon and licorice and bergamotte dressing

“Comfort Food” als das Bedürfnis nach einem (herz)erwärmenden Essen und auf der anderen Seite die Frische, die Lust nach Innovation, Abwechslung und Kreativität - beides spiegelt sich in meinen Rezeptkreationen wider. Es ist nicht so schwer meine heutige Motivation zu entdecken, oder? Als ich heute morgen aufgestanden bin, schien die Sonne (auch wenn es jetzt schon wieder schneit, aber ich habe mich geweigert diesen Schwankungen zu unterliegen) und ich war voller Vorfreude, mich direkt nach dem Frühstück mit ein paar kreativen Projektideen zu befassen. Spätestens nachdem der Salat verdrückt war, sprudelten nur so die Ideen. Manchmal reicht es, wenn man sich die richtige (positive und frische) Umgebung schafft!

There is this comfort food mood, when you need a warm meal, but there also is this fresh and exciting anticipation for innovation and creativity - both inhabitants of my recipe creations. Guess in which mood I am today?  I woke up with a beautiful sunshine - consequently filled with the pleasant anticipation of working on some creative new projects I have in mind. If you need some extra boost, try out this fresh salad. Sometimes you only need to be proactive - put yourself in the right mood and the ideas will flow.

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Copenhagen N° 3: Nature, Time and Höst

Ein paar Tage können ein Leben verändern. Ein paar Tage umgeben von freundlichen Gesichtern. Ein paar Tage umgeben von der Liebe zur Natur. Ein paar Tage umgeben von Menschen, die ihre Traditionen zu revolutionieren wissen. Kopenhagen ist voller Inspirationen!

Wusstest du schon, dass die Dänen die Könige des Frühstücks sind? Dieser Fakt ist an mir bisher vorbeigegangen - und ich bedaure es sehr, denn wer mich kennt weiß- nichts geht über ein gutes Frühstück! Wie dem auch sei, ich wollte eigentlich nicht über das Frühstücken reden, aber, ich habe mir etwas überlegt - da sind wir wieder beim Thema Kopenhagen und Inspiration: ich möchte euch in nächster Zeit Ideen aufzeigen, wie ihr gut in den Tag startet, dazu animieren morgens 5 Minuten Inne zu halten, Zeit zum Frühstücken zu nehmen…

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For Restaurant Day: Cinnamon Rolls

It’s almost spring, people are willing to go out - for a walk, for a lunch or for a brunch. As it was Restaurant Day yesterday, I finally organized my own little Pop-Up Restaurant with a friend of mine. We had so much fun preparing danish breakfast and getting to know people all over the world popping by in our little place. Everybody whom missed this event, you can be sure I will do it a second time - in Brussels and soon maybe Berlin!

Recipe: I’m working on a gluten-free and dairy-free cinnamon roll recipe! Be curious! 

For instant, have a look here.

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Copenhagen N°2: 42°RAW

Eating out is always a challenge for me because I cook every day at home. Eating out means to experience something different, something I’m not accustomed to eat - new smells, tastings, textures. I am often disappointed when the dish I ordered is cold, to salty, contains frozen vegetables…the list could be endless. I know that this is a problem- and I am working on lowering my expectations. But you know what? I don’t even know if I want to because there ARE restaurants, which serve fresh and delicious food! 

Talking about innovation in food, Denmark and of course Copenhagen, are important places to keep in mind. I asked myself why this small country is so strong in creativity and innovation. I remember people saying you should bring your own food when traveling to Denmark because of lacking variety. It’s the negative reputation which changed the culinary scene I think. You could compare this to you as a human: imagine you have the bad habit, always to be late so you will find it hard to change your reputation on this. But it’s always a question of will, you always can! It’s the same with the Danish. They are working hard on changing their restaurant culture and the effort is flourishing! I really admire what is emerging over there! An interesting trend is raw food: ”Raw foodism is a diet consisting of uncooked , unprocessed, and often organic foods or wild foods”. I think, it is an diet which can deliver plenty of health advantage concerning nutriments. But like every other diet: you should find out, if it’s good for you and integrate it as one part of a whole in your alimentation.

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Copenhagen N°1: GRØD

I heard so many good things about Copenhagen: nice people, creative and innovative city, good food… It’s a shame I never went before when I was living in Hamburg. Now that I am in Brussels and discovering the food culture around the world, I was so excited to spend a few days in the city with one of the best restaurants worldwide - the Noma. 

It was snowing the first day, so we were happy to have some warm and comforting breakfast to start the day. Just a few minutes away from our apartment we found Grød, a restaurant that serves many different variations of porridge - with oats, rice, sweet and salty. We were happy to get a table when we arrived on saturday morning, because it’s quite a small place but popular. You choose your porridge, sit down at a large wooden table and feel relaxed, comfortable and happy. And for recreating your porridge at home you can choose from a variety of grains, dried fruits and nuts. 

I had a salty porridge with barley and root vegetables because they didn’t have oat free sweet porridge (and I’m allergic to oat). It tasted very good! The only thing I missed, was the respect for the seasons and dairy free alternatives. 

https://www.facebook.com/groed

Jægersborggade 50 tv, Kopenhagen

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Cupboard Cooking: Lentil Salad with Balsamic Roasted Carrots and Bergamotte Vinaigrette

Before going on vacation I don’t like to buy to much vegetables because it won’t be fresh anymore when back home. Yes, I’m on vacation! And I was so happy this morning to wake up with anticipation for new experience. I traveled to Copenhagen yesterday, so I needed to be creative on my lunch having in mind that food at the airport and on the plane won’t be very satisfying. The good thing, not having anything in the fridge forces you to be creative on foodpairing - and I really love that because it produces on of the best ideas!

What I had in the fridge was carrots - and I always have carrots in winter - and a bergamotte lemon. I was obliged to investigate my cupboard and found lentils, almonds, sardines and dried herbs.

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Fiskebar Antwerpen.

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Snowy Weekend in Brussels. Almond-Date-Shake. Work. Cooking. Jazz Chez Franz.

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Inspiration and Living Dreams: Winter Rice Paper Rolls

It began in 2012. Now it’s 2013. And I am in the middle of it - the middle of an significant experience. So, the first thing I want to do, is to apologize for being a little bit absent in the last few weeks. With the decision to start my Master’s degree in Brussels, I also started to believe in me - to live out the dream I have imaged for my future. It’s only a one year program and time is passing faster than I can learn and experiment. That’s the reason I did not have much time to dedicate for blogging.

Anyway, I like to give you some insight of what concerns me in these days - it’s good news, don’t worry!

Every new project started, every new experience, every longer voyage and every new companion I meet ignite a fire. The will to change, to learn and to grow. That’s what I talked about before. I’m in the middle of this fire, building tools to master it - and it’s a amazing feeling to wake up a little wiser every day! Never before I had this strong feeling having found what makes me happy in life. The best thing about this is, that I spend time with people who think the same way I do, who may have similar ideas for their future and who inspire me. Last week I spend a whole day with a friend of mine sharing our fascination for good and healthy food, dedicating time for important questions and enjoying the day just how it came. It was this kind of energizing and motivation journey I needed after the holidays.

Remember this for your weekend - I learned this last week - there is never the right moment to do something your heart is beating for. Follow your dreams, do a step towards finding out what role you want to have in your life. Do it now. I started yet! And if you need a kick, here we go with a vitamin-boosting-detox-winter-wrap. Leave behind 2012 and see what you can do in 2013.

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Green Energy: Vegetable miso soup with salmon

For 4:

  • 1 l water
  • 4 tbsp Miso
  • 2 leeks
  • 1 carrot, grated
  • 1 little broccoli
  • 600 g wild salmon, diced
  • 2 tsp ginger, chopped
  • 1/2 tsp chili, chopped
  • 4 tbsp soy sauce
  • a handful saisonal greens (spinach, watercress…)
  • roasted sesame seeds
  • 400 g sweet potato noodles

Bring a pot of water to boil for the noodles and cook according to directions.

Heat water and stir in miso paste, mashing with a fork to dissolve. Add the chopped leek, broccoli, carrot and ginger. Let it simmer for 8 Min. Put in the salmon and let it cook for 3 Min. on low heat. Serve with noodles, greens, chili and sesame seeds.

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Eating light after christmas feast: Fish tagine

I stayed at my parent’s house for holidays. Every day was a culinary feast. Now it’s time to get back to healthy eating habits. Here is a tajine my mom did this week.

Serves 4:

  • 4 Fish filets of your choice
  • 250 g shrimps
  • 1 shallot
  • ginger (2 cm)
  • 3 garlic cloves
  • 2 tbsp curcuma
  • 400 ml coconut milk
  • 1 red pepper
  • 1 tomato can
  • 1 lemon
  • 250 g potatoes
  • oil
  • salt, pepper
  1. Precook potatoes for about 10 Min. Slice them. 
  2. Preheat oven on 180°C.
  3. Heat 2 tbsp oil and fry the shallot, ginger and garlic until softened and starting to colour, about 4-5 mins. 
  4. Layer fish, vegetables and potato slices in an casserole or tagine pan. Stir in coconut milk,  add curcuma, salt and pepper. Cook for about 1 hour in the oven. 10 minutes before serving cover the tagine with lemon slices.
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HAPPY NEW YEAR!

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Merry Christmas to everyone!

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Geschenk in letzter Minute: Fruechtebrot in der Casserole

Im Sommer betören uns die frischen Früchte, im Winter honigsüße Trockenfrüchte. Obwohl ich das ganze Jahr hindurch Datteln, Feigen, Aprikosen und Rosinen naschen kann, haben diese Süßigkeiten für mich doch etwas besonders weihnachtliches an sich – man denke nur an Elisenlebkuchen, Stollen und eben Früchtebrot. Mehr Frucht als Brot, Nuss und Frucht, das ist sein Qualitätsmerkmal. Hausgemacht schmeckt es am Besten, mit gesalzener Butter eine doch so simple Köstlichkeit. Und nun ist es wieder soweit: die Weihnachtszeit ist da. Immer wieder erfreut mich die Zeit der Besinnung auf Freunde, Familie und den Anlass den Geliebten Menschen um mich herum eine Freude zu machen. Wie wäre es also mit einem im Topf gebackenen und gleichzeitig verpackten Brötchen. Im Rahmen der Brigitte Weihnachts-Bloggerei schenke ich euch eine Idee für die Weihnachtsbäckerei. Hier geht’s zu brigitte.de

image

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Musée de la Gourmandise and Chestnut-Cookies

I was thinking about how to create a cookie recipe without using butter and less sugar. I ran out of lactase, so I can’t eat dairy products at this moment - hard christmas time. I remembered the sweet taste of chestnuts and was excited about how it will work out to use them for my christmas bakery - a similar idea like Elisenlebkuchen which basically consist of nuts and dried fruits.

For 20-30 Cookies:

  • 200 g precooked chestnuts
  • 100 g buckwheat flour
  • 1 egg
  • 2 tbsp gingerbread spice
  • 100 g ground almonds
  • 2 tsp baking powder
  • 5 medjool dates
  • 50 g candied orange peel (orangeat)
  • 1 tsp orange blossom water (optional)
  • 2 tsp cacao nibs (optional)
  • 2 tbsp date sirup (or more if you want)
  1. Mix the dry ingredients, mash the chestnuts.
  2. Heat the oven on 175°C.
  3. Incorporate orange blossom water, the egg, orange peel, dates and the date sirup into the dry mixture. Knead with your hands until obtaining a sticky dough.
  4. Place little heaps of dough on a baking sheet and bake for about 15 Min.
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