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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

11/9/2020

WHEN COOKING WITH WHAT's LEFT IN THE FRIDGE...

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One thing I really try to avoid at all times, is to throw food away. Of course, sometimes this happens even to the best food managers, but I believe if we all try to be more aware of what we have, we can add to a sustainable and eco-conscious life.

I had potatoes, kohlrabi, 1/2 bell pepper, butter and an onion. I still had some nasturtiums leaves and flowers and fennel greens on the balcony. My friend Inés came over and we made mashed potatoes with horseradish (that was in the fridge too), and oven-roasted vegetables. Voila, topped with all the greens, it was a delicious, simple and sustaining meal.
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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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