 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  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.  You can make a batch of vegetable, beef or chicken broth. Point is, that all cooks very long and on low heat to keep as many minerals and nutrients as possible and warm your system. If you fill it hot into sterilized glass bottles, they are good for several weeks in the fridge.
 Elderberryflowers are starting to bloom and there is nothing more delicious than an Elderberryflower pancake as an afternoon snack. Bring Spring into the kitchen!
 Lilac, oh what wonderful fragrance. And Yes, that can be captured into a bottle. Make Lilac syrup or jelly and your table offerings will be special.
Lilac flower Syrup This is like cooking spring into a bottle! Lilac syrup can be added to drinks like non-alcoholic cocktails, wine- schorles, Hugos (sparkling wine with spritzer), or as a topping over desserts. __________________ for ca. 2 liters of syrup about 12-14 umbels of lilac 2 liters of water 1.3 kilo of sugar 2 medium size lemons Best stored in refrigerator and used within 2 - 3 weeks __________________
The virus crisis is forcing all of us to a halt. At the same time, it gives us a wonderful opportunity to stand still, think and remember, to review our life and to find joy in the kitchen: We can ask ourselves, what was the favorite cake my grandmother baked, my uncle's homemade pizza, or my mother's party stew? Maybe it's a great time to organize your recipes? Maybe it's time to think about forgotten tastes? Or maybe, in case you are in the country or near a park, you can venture out and collect the first wild herbs and make pesto. This is amazingly delicious with pasta.   This is a yummy bite of August. New apples, wild herb salad, baked red beets and roasted buckwheat.
 We have a shack in the country and are experimenting with a wild garden. By wild I mean, we can't water regularly and everything just grows wild. Borage has been growing wonderfully and has come back again now the second year. You can chop leaves, flowers and the smaller stems like spinach and make a wonderful risotto. And its beautiful little blue flowers just make a gorgeous eatable decor.
 Spinach green pasta, green asparagus, fresh peas and special morrels with wild herb salad. Served with Clarette Rosé (Knipser).
 SKREI
Skrei is a winter cod and comes from the Lofoten Islands in Norway. Skrei, from Skreid meaning in Norwegian: Wanderer. The season lasts from January till April at the latest. Tt is caught in the waters around the Lofoten, using longline and gillnetting methods. Special fishing licenses with allocated fishing quotas are required, along with certain regulations strictly enforced to protect the fish. The white meat is delicate, tasty and low in fat. The fillet is firm. Skrei can be pan fried, grilled, steamed, dried, smoked, deep fried and salted. My mother often cooked this soup on Sundays, and always on special celebrations. Later my dad cooked this soup too. The Wedding Soup is served in all the regions in Germany. Usually a beef or chicken stock soup with add ons, typically marrow bone dumplings, peas, white aspargus and cooked egg dices.   We had a wonderful time, not only refining the flavors of this typical German Winter dish, but also 'cook by colors'. Orange Duck Breast on Red Cabbage with Purple Potatoes.
Who would have thought, that this can be found in December. I found yellow trumpet and pom-pom mushrooms, a rose raddichio, all colored root vegetables and wonderful mini cabbage and celeriac root. This because of the long hot and dry summer. They basically came out to be tasty bonsai vegetables.   We glazed the Lebkuchen with a lemon glaze and sprinkled wild flowers on top. The lemon flavor lends a fresh twist to the spicy Lebkuchen, and the dried wild flowers give them a unique delicious look.
Thanksgiving was and is my favorite holidays in the US. Over the years I figured out how to make a turkey moist and delicious, no matter how big. Using middle eastern flavors and soaking it fort 2 days in olive oil and orange juice, makes the meat so tender, that you don't even have to cut it. My turkey rule: the more spices, the better. The warm temperature do have one good thing, that all the wild herbs are still around. But it still feels like changing the menu to the more hearty stews, soups and dishes.  last wild herb salad with edible flowers...  Königsberger Klopse. Here with herb-tossed potatoes and sautéed salsify, our Gemran winter asparagus. And of course, all the wonderful apples! did you know that Germany alone is the home of 2000 different kinds of apples, but we only find about 6-8 in the supermarkets and farmers markets. Absurd, isn't it? Anyway, time for strudel!   My favorite? Yes, surely one of the great seasonal recipes! Homemade sausages with seasonal mushrooms (Chanterelles and Porcinis). We made the sausages with beef, garlic, a parsely root, 5 different herbs and a bell pepper. Yum!
Damson plum cake, chanterelles and porcini mushrooms, fresh dates and figs from Turkey, Savoy cabbage, grapes in colors and flavors and elderberries!  Early fall salad: first apples (Boskop, Gravensteiner), red beets, celeriac root and stalks, walnuts, figs and nasturtium leaves, wild sage flowers...  I can eat this every day! Zwetschgen (Damson plums) on a thin tart crust with whipped cream.  Kohlrouladen with sautéed mushrooms, stir fried red beet leaves and elderberry juice. What a delight!
cooked in a vegetable broth and filled with fresh chanterelles, chard, garlic and beef. An absolute delight. here with some homemade Berliner Weisse - non alcoholic beer that's sweetened with raspberry or wood-ruff syrup.  |
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