Oh yes these are slow food indeed. At least 40 minutes to bake and nowhere near the common chip when it comes to fat content & you get to choose the quality of the fat you use.
The secret lies in cutting the fries the same size. I do use a little machine designed for the purpose but you can just as well do it by hand. Soak the fries in cold water to get rid of some of the starch, since & dry. Coat them in a good quality oil that can be heated (no extra virgin olive oil) so they are just covered, no extra oil needed. I added some thyme and lemon zest to give them a little kick. (Isabella’s in NY is my source of inspiration there). Bake them on a tray at 200°C for 20 minutes on each side. Yes, that means turning them one by one 😉 Make sure they do not touch each other which ensures that they get crispy.
I had my last veggie burger in Dublin, in a loud hotel bar filled with football fans.
I haven’t found a decent veggie burger in Luxemburg so far (that might be down to my lack of effort) I made, or better I assembled these.
The bread is actually home made pizza dough which consists of flour, yeast, sugar (just a little for the yeast to grow), salt and water. A storebought bun is fine as well of course. I always replace wheat with other flours like spelt and often it is easyer to just make the bread myself.
The onions are caramellized in a hot pan with some oil an sugar.
The burger is a storebought mix to which I added some fresh cilantro & water before frying. The only thing left to do was to assemble the whole thing as fallows:
bread- a little mustard -salad- burger – onions – ketchup – bread
Mango Lassi for me throws me back to my time in Vienna where all we did was practice Yoga, cycle through the city, try every italian ice cream maker we could find & eat amazing meals including Mango Lassi.
A Buddhist monk from the Himalayas once got me into a chili eating competition. No need to say that I lost. Mango Lassi to the rescue! My version is nothing as sophisticated as the original.
A ripe mango, some kefir & water blended together to me is perfection.
The perfect drink for the summer & to kill the heat from spicy food.
Recently I started studying again. This meant after a long day at work, kilos of paper were waiting for me to be read. Less time for fun stuff, it felt soul crushing really. So I quit the new studying plan and the weight liftet from my chest was huge. But I do not mind getting the big books out to explain why you should have a go at fermenting stuff. I guess it depends on what I am studying;) .
Small servings of fermented vegetables like “Sauerkraut” or “Kimchi” aid the digestion. They can even be beneficial for restoring the intestinal flora by promoting growth of Lactobacillus acidophilus (this is where you notice I am using the big books, “Healing with Whole Foods”in this case.)
The first time I made Kimchi I added all the garlic in the recipe and what I created was an unbearable stinky substance that I had to throw away with the jar that I had put it in. I just couldn’t face opening it one more time. I had given some away too and as I have been confessed to later, it had also been disposed off very quickly. Now I leave garlic out completely. I just do not like it although it’s good for me.
This time it turned ou great and I am ready to make another batch tonight. It is really spicy, so if you want to reduce the amount of chilli, feel free. I am mainly using cabbage here, but you could go for daikon radish, broccoli, cucumber, cauliflower, greens, turnips…I will certainy get more adventurous over time as well although cabbage has immune-enhancing properties and tradition has gotten it right once again.
3 spring onions
30g fresh ginger
10g Chilli (5g would be good if don’t love really hot food)
15g good sea salt (you can leave the salt if for health reasons your diet demands this)
Cut eveything up. Mix it together in a bowl and give it a good massage with your hands. I see why this used to be done with the feet. It is a real little workout. This will reduce the volume and you will see some liquid forming. You can leave the mix on the counter for another 30 minutes and give it a little turn now and then.
Now it’s ready for the very clean glass jar. Leave the jar in the kitchen for about four to five days. Throw away the top layer if the cabbage has changed color. Close only loosely or open from time to time to release the gas that will form inside the jar. Taste the Kimchi and if you think it’s done, keep it in the fridge to be enjoyed with your dinner.
…not for Kermit the frog, no, but for this pizza yes. I am aware that a pizza without the red tomato sauce is a white pizza, BUT this one having exclusively green vegetables on it, I call it green.
I got an organic food box again this week delivered right at my doorstep and I was finally able to get rid of two of my return boxes. In many neighbourhoods the concern would be for somebody to steal a box. I my street these boxes keep coming back to me like boomerangs. Instead of letting them sit outside for the delivery guy to take them away somebody always brings them back to me so that I end up with many cumbersome boxes. The intention is good I know…
In my box I had 150g spelt flour that was mixed with dried herbs. I added a teaspoon of yeast and enough water to make a dough that is not to liquid and let it proof for an hour. I added flour to work the dough into a non sticky ball and then roll it out.
I added green tomatoes, courgette that I had slightly fired in a pan beforehand, some thyme and rosemary and finally mozzarella.
Preheat the oven at 250°C and bake your pizza until the crust is as you like it and the cheese has melted and bubbled nicely!
Here comes your green pizza.
I do not want to have pizza without spicy oil. To make some yourself, choose a nice bottle, put dried chillies inside and add a good quality olive oil. You can obviously add other spices, I just go for chilli. You leave this for a month and taste if it’s spicy enough for you. If it get’s too spicy over time you can add fresh olive oil to the mix.
If you feel like a trip down memory lane with Kermit, here you go:
I am not chopping wood or knitting jumpers. Just back from London I stick to my promise of making apricot and strawberry jam for my nieces’ and nephew’s pancakes as well as for the yoga retreat that I will be catering for later in summer.
I am in London quiet often, this time I went to see Derren Brown. If I could just beam me back and forth between Luxemburg an London…the perfect mix of inspiring big city creativity and the comfort of the familiar as well as the serenity of country side living. Derren’s amazingly clever show is of course a secret and I will stick to that promise just as I do to the jam one;) There is not much to say about making jam, so after a short description I will shut up and spam you with a few pictures…
For 1 kg of washed and pitted fruit you need 1/2 kg sugar (the special jam kind)
The test to see if it will turn into jam is to pour some on a plate and see if it “gels”, if not keep cooking.
The glasses should be as clean as possible, I submerged each one in cooking water although the were already dish washer clean.
Fill to the brim, put the lid on and turn upside down for a couple of minutes.
I have spent a few days in Munich, a city I am totally in love with. Before l left I bought a great “wintery” vegetarian cookbook. I ordered the one this recipe is from by Rachel Khoo and it was sitting in my mailbox, happily waiting when I cam back home. In this book she travels through France and collects recipes and it makes you wanna pack your stuff and join. I should also tell you that I bought two more cookbooks in Munich one being the “Luitpold” book which is more like a fun coffee-house history & recipe book, that I enjoy reading sitting underneath my fig tree on the balcony, the other one an italien vegetarian one. I know that’s addictive behaviour but it could be worse.
I more or less did as told by Rachel Khoo as I prepared this dish with a couple of exception due to the ingredients in my pantry and the fact that I added raisins. Having a sweet touch in your meal takes away the possible craving for dessert. I left aside the yoghurt dressing & wanted to add mint but I bought the wrong plant just looking at the label not the actual plant at the shop;) & I have no clue what I brought home and planted in a pot with love.
2 tbsp olive oil
1tbsp tomato paste
1 tbsp Espelette pepper (I used chilli since I was out of piment d’Espelette)
parsley to garnish (also out…)
2 cloves of garlic (me garlic never, seriously, but I know it’s healthy YES)
Cut the Aubergine into sticks, omitting the spongiest part in the middle.
Blend the ingredients for the marinade together and “paint” your Eggplant sticks.
Put them in the oven at 180°C until they look and smell done.
For the couscous
zest of 1 lemon (organic untreated )
a pinch of salt
180 ml boiling water
1 tsp extra virgin olive oil
a few raisins (if you like) & I did smuggle in some tomatoes as well…
Mix the dry ingredients together, add water & olive oil, cover and leave for 5 minutes so the couscous can soak up the water.
A happy vegetarian summer meal and if Rachel is right it has it’s origin in the Basque country.