In my first blog post of the year, I’d like to talk to you about travel. Why? Because I love it. It has shaped who I am and I believe it has contributed much to me being the person I am today. Travelling is definitely my thing.
In a cooperation with WIENERIN magazine, I had the privilege of introducing recipes from one of my cookbooks again this year, this time from my second one, “Super Bowls”. 20 hobby chefs were welcomed to attend the Siemens cookingClass at the Stilarena.
It’s finally here: my beloved pumpkin season! Whenever I have pumpkins but am in a rush, I just cut the Hokkaido into wedges without peeling it, throw it into an ovenproof form, drizzle with olive oil and season with a little honey and sea salt. This tastes absolutely incredible paired with figs and sheep’s cheese.
As long as local tomatoes are in season, go get them! They now have this deliciously sweet late-summer taste and intense, fragrant flavour, which the ones sold during the winter months are sadly lacking. So make some more meals with tomatoes before the season is over, or, even better, make your own tomato sauces, which can be kept in the fridge or freezer. I’ve used the last of the yummy tomatoes I had to make an amazing little quiche. These are ideal when you have guests over or have to contribute to the buffet at parties.
Some of you might have noticed that I am currently spending a month travelling through South America, more specifically Peru and Ecuador with some of my foodie friends. We are visiting the biggest food festival on the continent and will be dining at the world’s fourth best restaurant, Virgilio Martinez’ CENTRAL.
Supplements – yes or no? This divides people not unlike coriander. Either you love them or you hate them. There are people who are absolute proponents of supplements and people who are entirely against them. Me? I’m definitely for them, but only if the quality is up to scratch and they are made from pure ingredients only.
Creativity is the way I share my soul with the world. This quote by Brene Brown pretty much exactly expresses how I feel. My blog is supposed to be like a medium, a way to share my “creations” with the outside world. What I want to say and how I feel, my own personal creativity is what ends up in my photographs, my designs, my illustrations, texts and the creation of new recipes. Creativity has so many layers and it motivates me every single day.
Breakfast like a king. It’s how the saying went: eat breakfast like a king, lunch like a prince and dinner like a pauper. It’s still true that breakfast is a very important meal but for me, it’s simply comfort food, particularly on a Sunday, when you can sleep in and then take your grand old time preparing a delicious and balanced breakfast. Today, I’ve combined a few classic recipes and enhanced them with seasonal produce like fresh herbs and asparagus.
Have you heard of coeliac disease? No? Maybe gluten intolerance? Ah yes, one of those fashionable allergies everyone is talking about at the moment. People keep asking me “Do you really have this, has it been diagnosed by a doctor? You know you should watch out for such and such symptoms and then get tested”.
Congee, rice porridge, milk rice or milk rice soup. Last weekend, I participated in a TCM (Traditional Chinese Medicine) and yoga workshop and learned much about the healthy properties of rice and since then, I’ve cooked some type of rice dish every single day. Today, I would like to introduce to you a Thai breakfast soup called chokh and an Ayurvedic lemon and rice soup.
This sweet potato and quinoa salad is ready in no time. A bright and colourful taste explosion which, when filled in a jar, is the ideal snack on the go and which features baked sweet potato, warm quinoa and fresh baby leaf spinach as well as a bit of sweetness courtesy of pomegranate seeds and honey. Enjoy!
Have you ever heard of Congee? It’s a super healthy Asian breakfast soup from Ayurveda and TCM (Traditional Chinese Medicine) kitchens with a tradition going back thousands of years. Congee strengthens the Qi, the life force. It doesn’t employ our digestion at all because the rice is boiled for hours with ten times its weight in water until it literally falls apart. Congee actually means “water rice”.
