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2/18/2021 0 Comments

hungarian sauerkraut with Black Salsify  & sautéed kale

This version of sauerkraut derives really from Szegediner goulash, a spicy Hungarian meat stew with sauerkraut. It is spicy because it is cooked with garlic and paprika, creating a wonderfully intense flavor. Black salsify is a delicious vegetable, also called winter asparagus in Germany. It is a bit of work to peel, as the ca. 30 cm-long roots with thick black skin are often quite sandy and exude a sticky milky substance. To protect your hands, you can either parboil them or wear gloves. After peeling they should be dropped into lemon water to keep them from oxidizing. The vegetable can be served as a side dish, with sauces, or battered and deep-fried.

black salsify

schwarzwurzel

Black salsify is part of the sunflower family (Asteraceae) and cultivated as a root vegetable. Believed to have originated in Spain, the root is mainly a European crop with Belgium, France, the Netherlands and Germany the world’s largest producers. The roots are fragile and when broken lose their freshness. They can be kept fresh until springtime if stored all winter in cool, dark root cellars.

The sweet tasting flesh is very nutritious with proteins, fats, numerous vitamins (A, B1, C, and E) and minerals (potassium, calcium, phosphorus, iron, sodium). The skin is inedible and must be peeled. Note that peeling releases a sticky gluey milk, so it helps to immediately drop peeled roots into salt water and wear gloves when handling them.

Black salsify is cooked and eaten as a vegetable, popularly served like asparagus in a white (bechamel), mustard, or hollandaise sauce. In Germany it has earned the nickname “winter asparagus”.
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serves 4

ingredients

500 g sauerkraut
2 medium onions
2 garlic cloves
2 tbsp vegetable oil
1 tbsp olive oil
1 tbsp tomato paste
2 tsp paprika
1 t honey
6 tsp juniper berries
2 bay leaves
1 tsp salt
75 ml white wine
salt and pepper

1 kg black salsify
vegetable oil
½ lemon
salt and pepper

1 large bunch of black kale
1 medium onion
½ lemon
½ apple
oil for sautéing

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sauerkraut
  1. strain sauerkraut
  2. peel and finely cut onions and garlic
  3. in a cooking pot (preferably cast iron), heat oil and sauté onions and garlic
  4. add tomato paste and mix well, then deglaze with white wine
  5. add all spices, salt and honey
  6. add sauerkraut and olive oil and mix thoroughly
  7. add 2 T water
  8. cover and bake in oven at 180° C for 30–40 min. (if you don’t have a pot suitable for the oven, transfer dish to casserole, cover with tin foil and bake this way)
black salsify
  1. wash black salsify roots under running water
  2. wearing gloves, peel the salsify roots with a vegetable peeler and immediately drop into a bowl with
  3. lemon water
  4. heat oil in a skillet or frying pan and sauté the roots until they are semi soft and golden brown, season with salt and pepper
  5. add spritzer of lemon juice
  6. serve salsify over sauerkraut and optionally, you can serve with some boiled or mashed potatoes

sautéed black kale
  1. wash and chop
  2. mince onion
  3. heat oil in skillet
  4. sautée kale and onion for up to 10 min., season with pepper and salt
  5. add 1 cup of water and cover, let simmer for 5 min.
  6. drizzle with lemon juice
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1/17/2021 0 Comments

Rose hip Chutney

Rosehip is the fruit of the rose plant. It is used for teas, jams, jellies, syrups, and, due to its very high vitamin C content, a health food supplement in powder form. Wild roses are very common all over Germany, so harvesting
is guaranteed in winter. They make me think of my grandmother, as she used to make rosehip jam and always had rosehip tea. I see them as a forgotten food, because no matter whether tea, jam or vinegar, they are now seldom found in supermarkets. Rosehips are harvested from October–January. The fruits should be dark red and a bit soft when picking.
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Ingredients for 200 gr. chutney:

- ca. 300 gr. rosehips
- 1 chili
- 1 teaspoon of fresh ginger
- 2 cloves of garlic
- 1 small onion
- 1 tablespoon sugar
- 1 dash white wine vinegar
- 1/2 teaspoon of salt
1. forage rosehips. They should be soft, which they usually are after a couple of days of frost. I found all bushes are different though, depending where they are located and to what weather they are exposed to.

2. place rosehips in cooking pot, add a dash of water and simmer on medium heat for about 15 min.

3. in the meantime, mince garlic, ginger, chili, and onion and collect in bowl

4. When rosehips have simmered and turned soft, strain in a masher and collect juice and pulp in bowl

5. add a dash of vegetable oil to cooking pot and sauté onion, garlic, ginger and chili mix, until the onions start to glaze.

6. Add roships puree and let simmer for another 10 minutes.

7. Add a tablespoon of sugar and let simmer again for 5 minutes.

8. Transfer to jar and enjoy with any dish, be it vegetables or meat.
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12/22/2020

Winter lucky lentil stew (VEGAN)

In normal years, shortly before the holiday, we are running errands, getting holiday gifts, food and drinks for preparing  holiday parties with family and friends. I  remembered today, that I always loved to cook a big pot of lentil stew 2 to 3 days before Christmas eve.  That way I don't have to worry about food and can just go about the tasks...

Well, even now in Corona times, maybe you also have thousands of home projects involving cleaning and organizing, minimizing, strategizing, envisioning, planning, dreaming, dancing...? Or you want to remain in bed or on the couch reading books and watching videos? Either way, here a recipe for my lucky lentil stew.

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ingredients:

root vegetables in season (you can switch any of these around with what you find, like carrots or celery root):

- 500 gr. of brown lentils
- 2 medium size beets any color
- 2 medium size onions
- 2 chervil roots
- several small turnips
- 6 medium size potatoes
- 4-5 cloves of garlic
- 1-2 bell peppers of any color
- a bunch of fresh parsley
- 2 green onions
- 700 ml of water
- 1 tablespoon of tomato paste
- 3/4 tablespoon of salt and freshly ground pepper
- 1 teaspoon of paprika
- 1 teaspoon of fennel seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of coriander seeds
-3-4 Bay leaves
-4-5 juniper berries

Prep: soak lentils overnight in water
1. peel or wash all vegetables, including potatoes) and cut into small size pieces
2. sauté onions and vegetables (except bell peppers) in large pot, season with salt and pepper
3. add tomato paste, stir for 2 minutes
4. add soaked and strained lentils
5. add water
6. add spices
7. add bell peppers
8. let simmer on low heat for 45 min.
9. check seasoning and maybe add more salt
10. in the meantime, mince parsley, chop green onions

Serve with a tablespoon of cream (vegan or not) for each bowl, and sprinkle with parsley, green onions and freshly grounded black pepper.

12/21/2020

Yeah, 1st draft of book is done!

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I used this year, to jot down all I learned and care about and a 233 page book is the result. With superb photography by Nora Novak and beautiful illustrations by Claire Cook, a passionate biologist who love to draw and is super talented. So whether I find a publisher or self publish, stay tuned to get your copy in 2021.

11/28/2020

Wild Food Collector's Boxes

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A fun and beautiful cooperation with Studio Inés Lauber and The Monk Garden. A Box full of special, homemade and foraged goodies.

A special edition, for special people, in special times!

Can be purchased in Germany only. Email for info: kit@schoeneheimat.com
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    Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.

    If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.
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