In Austria, it’s the Wiener Schnitzel. In London it’s definitely fish and chips. And you just have to try it with coconut flour and desiccated coconut. It’s fish and chips with a slightly exotic touch and you will love it!
Even though tomorrow, I’m off to New York for a week (and not India), I’d like to share Shanti’s Tandoori Chicken Masala with Basmati Rice with you. My New York trip will be used to get some more culinary inspiration and also take a long-overdue breather. The last few weeks were pretty turbulent, as I was working hard on my cookbook, which will be published by Brandstätter Verlag on the 5th of September. More on that soon…
Tarte flambée originally comes from Alsace and Baden in South Germany. I’ve been familiar with this deliciously crispy, thin flatbread for a while, but didn’t know where the name came from. So I looked into it and discovered that in the olden days, bakers used to bake tarte flambée ahead of their bread in order to utilise the initial intense heat of their wood-fired ovens. This enabled them to estimate the oven’s temperature at any given time.
Tabbouleh, the traditional Lebanese salad, is chiefly made of bulgur or couscous and tons of parsley, mixed with sweet vine tomatoes, onions, shallots, lime juice, mint and cucumber. I took this classic spring dish and changed it a bit, using quinoa instead of the bulgur/couscous variation and added one of my favourite superfoods, pomegranate.
Green is the colour of hope. Chlorophyll, the green pigment, is definitely a bearer of hope because it’s chock-full of magical ingredients and isn’t just essential for plants, but also for us humans. You can find it in my Green Bowl as well as in a refreshing matcha with ginger and nashi pear.
Ever heard of krill oil before? This very special and very healthy oil is extracted from a small crustacean named Euphausia superba. The number of krill in the Antarctic Ocean is enormous – estimates run into several billion tons – making it the largest biomass on Earth. The International Commission for the Conservation of Antarctic Marine Living Resources ensures that only a fraction of that ends up being caught, a mere 0,03%.
They are finally here – those cold and wintry days. I myself am definitely a winter and snow person. This means I have to be ok with frost, cold and wet, which is a bit more difficult to deal with in the city than on a white, pristine piste, where I can indulge in my passion for snowboarding and enjoy snow-capped mountains all around.
In my last post, I talked a little bit about the Low Carb thing. This time, I’ll focus on the paleo or caveman diet. Around two weeks ago, I was at the Allergy & Free From expo in Berlin and came across the amazing Eat Performance booth, exclusively offering paleo products. As the paleo diet is grain-free, it is naturally gluten-free and mostly low carb, so ideal for my needs. I tasted a heavenly luscious banana-vanilla cake made with tapioca flour and was particularly fascinated by the large variety of flour alternatives and how creative cooking and baking can be.
People from Frankfurt apparently like their green sauce, also called Grie Sos or simply Frankfurt Green Sauce. A visit to Frankfurt immediately confirms my suspicion that this type of sauce dominates menus across the city. Lufthansa Cargo invited three international food bloggers – one from New York, one from Paris and myself – to Frankfurt so we could learn more about regional cuisine in general and their huge and fascinating Perishable Center in particular. While at home, I decided to experiment a little bit myself and cooked one of my Grandma’s favourite dishes – nut roast with green sauce. But before we get into the recipe and Frankfurt’s regional delicacies, I want to tell you a little bit about our visit to the Perishable Center.
I like to eat with a tablespoon. Not everything, of course, but things that are stew-y, casserol-y. Porridge-y. Most people prefer forks. Most people don’t think about this at all, probably. Same with plates. Why don’t we eat out of bowls more often?
Autumn is announcing itself and my kitchen is producing stews, beetroot dishes and soups. Today, I’m planning to go to Burgenland to visit my friend Meli of Das Mundwerk and to take part in the grape harvest. But before that I wanted to have one last barbecue – to mark the end of summer under a warm sun and balmy temperatures.
My never-ending summer… I’m sure you know what I mean when I say “never-ending summer”. I don’t think I’ve ever had such an amazing and long summer and such an absolutely wonderful holiday in my native country: weekends in Salzburg, Zell am See and Leogang, several culinary highlights in St. Anton, visiting family in Vorarlberg, swimming in the Attersee and hiking in the Salzkammergut – yes. My summer was „endless“ and spectacular.
