Aug 27, 2014

giardiniera - italian pickled vegetables


this is beaufitul ticino, the southern part of switzerland. well, and some pickled italian vegs. but can you believe this is actually still switzerland? it looks so southern, italian and exotic to me. the lake (i almost called it "sea") on the second picture was so stormy on that day, beautifully silvery. it was wonderfully chilly and warm at the same time, and the air was clean and smelled of summer vacation. perfect for drinking cocktails out and watching people pass and make up stories about their backgrounds and what moves and shakes them. 

giardiniera - italian pickled vegetables
rezept auf deutsch auf si style

ingredients:
1 kg vegetables of your choice: aubergines, peppers, zucchini, green beans, cauliflower, fennel, carrots - but also brocoli, celeriac, celery stalks and mushrooms are good - cut into batons
1 onion, sliced
1 garlic clove (per glass)
1 liter cold water
1 liter white wine vinegar
1 1/2 cups coarse sea salt
1 tbsp. black pepper 
1 (per glass) peperoncino
2 (per glass) bay leaves
herbs and spices of choice: thymian, rosemary etc.
1/2 l olive oil
1/2 l sunflower oil

directions:
combine salt, water and vinegar in a large bowl. soak the cut vegetable in it, together with onion and garlic. make sure everything is covered. cover and put aside overnight. put a weight on the vega if necessary, so that they remain soaked and covered by liquid. on the next day, drain the vegs and put them to dry on a roast. leave there for a day. patience is a virtue, remember.

on the next day, prepare as many sterile glasses as you need, then fill tightly with vegs. add one garlic clove to each glass, as ewll as some pepper corns, bay leaves and peperoncino. fill up with oil, starting with the olive oil, until every little vegetable is covered in oil. let stand for a while until all the bubbles have gone. close the lid then let marinate for 2-4 weeks before eating.

Aug 26, 2014

poached peaches with verbena


what's better than finding (after one unsuccessful tiral and error…) verveine in your (father's) backyard? turning it into a sweet and fragrant, peachy dessert, maybe. 

ahh, and that cookbook by tessa kiros is just awesome. it's got the beautiful name (in english) "recipes and dreams from an italian life". it's like you suddenly jumped into another era when you read about nonnas in italy with their habits and recipes, from half a century ago. it's like poetry. and haven't i always been a sucker for tipps on how to "organise your laundry drawer" (you never know when that might come in handy…) or how to pickle vegetables, italian style. and it acted as a reminder that i definitely need to put my hand on some deep-fried pizza… or make it, maybe. some more to dos, for me, then: turn into a domestic goddess à la nonna from the past and make more things. like my new boss keeps saying: the day has 24 hours for everyone. carpe that fucking diem.

poached peaches with verbena
recipe in german on si style

ingredients:
2 peaches, firm and ripe
1 liter water
100 g brown sugar
2 bsp. honey
5 branches (about 10 cm each) verveine
yogurt to serve

directions:
bring the water to a boil together with the sugar and honey, until the sugar has dissolved. put the peaches and vervain into the syrup and reduce the heat to a simmer. cook for ca. 8 minutes. drain the peaches, let cool, and keep the syrup. before serving, peel the peaches, then place in a bowl together with a bit of the syrup. decorate with some verveine leaves and serve with a dollop of yogurt. 

Aug 22, 2014

korma-lime soba noodles with brocoli


i'm technically still on holidays. summer vacations are good for the body, mind and soul. especially if some italian way of life is involved, which, for me, still beats everything exotic. this dish for korma curry and lime soba soba noodles with broccoli was a surprising combination. and maybe i've discovered my new favorite sauce / dressing. read on to be let in on the secret. 

korma-lime soba noodles with broccoli
serves 2
rezept auf deutsch auf si style

ingredients:
1 pack soba noodles (300 g)
1 large brocoli, cut into rosets
1/4 cup soy sauce
2 tbsp. korma curry paste
3 tbsp. yuzu (japanese lemon) juice (or from concentrate) or the juice of 1 lime
2 cm piece ginger, grated
1 garlic, minced
1 tsp. harissa or sriracha
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
1 tsp. honey
4 tbsp. sesame, toasted
2 radishes, julienned

directions:
cook the soba noodles in salt water (according to packaging, mine took 8 minutes) and in the last 3 minutes add the brocoli rosets to the same pot and cook together with the soba. drain soba and broccoli and immediately chil under ice cold water, to stop the cooking process. put back into the pot and coat with sesame oil. make the dressing: combine soy sauce, korma paste, ginger, garlic, yuzu or lime juice, harissa or sriracha, vinegar and honey. season to taste with more sriracha or, if too salty, dilute with some water. toast the sesame in a dry frying pan for a couple of minutes, shaking the pan occasionally. now add the soba and brocoli to the korma-lime dressing, toss to coat. divide between bowls and sprinkle with sesame. serve.

Aug 13, 2014

gooseberry, spelt & almond cake


guys, are you ready for yet another cake adventure? gooseberries! the ultimate berry, if you ask me. because they're so fickle and rare. well, sour, too. but i promise, when baked into a cake, they're just a little tart, but sweet and tantalising, mostly. 

cake aside, my mind probably went just a little bit blank… the cause? lots of work and a week of proper, official summer vacation ahead. as of friday, i will be away in ticino, enjoying the south of switzerland, dolce far niente, italian food (i'm planning on eating loads of tomatoes, pasta and polenta), by the lake, in milano… you get the picture. just pure vacay bliss! can't wait to share more with you once i'm back.

gooseberry, spelt & almond cake
recipe by diana henry
in deutsch auf si style


ingredients:

125 g (4½ oz) butter
125 g (4½ oz) caster sugar, plus 5 tbsp
3 large eggs, beaten
50 g spelt flour
25 g (2¾ oz) plain flour, sifted
75 g (2¾ oz) ground almonds
1 tsp baking powder
1 pinch salt
350 g (12 oz) gooseberries
35 g (1¼ oz) flaked almonds
icing sugar for dusting


directions:

eat the butter and 125g of the sugar until pale and fluffy. add the eggs a little at a time, beating well after each addition. fold in the flour, plus the ground almonds, baking powder and salt, and scrape into a buttered 20 cm (8 in) spring-form cake tin. toss the gooseberries with the 5 tbsp caster sugar and spread them over the top of the cake. Put in an oven preheated to 190° c /  375° f and bake for 20 minutes. sprinkle on the almonds and return to the oven for a further 10 minutes. the cake is ready when a skewer inserted into the centre comes out clean. leave the cake to cool in the tin, then carefully remove the ring and the base. dust with icing sugar before serving with crème fraîche or whipped cream.

Aug 11, 2014

korma lentils & quinoa with haloumi, mango & daikon


i'm rarely envious of anybody's things or achievement. rather, i relish in my friend's success. yet, there was this brief episode of pure, utter, green with envy jealousy… only, like, last week.

it was when i visited my new friend myriam's home to work with her on one of her projects. myriam is not only super sweet, she's also an amazing baker and cook. and her own baking book obviously sets new standards in baking. and in food styling, no less. but more about that some other time. so, myriam has this enviable cookbook collection (of course, she's able to put it down to 'research', ahem). i tell you: row upon row and pile upon pile of inviting, colorful, shiny cook book covers… paltrow and bouchon and hazan - all neatly (or not always so neatly, but never mind, i think that's all the better) lined next to each other. swear i decided then and there that i have to continue growing my own cookbook collection. it's so worth it. and actually something so sustainable. better than a pair of shoes, anyway. and oh, just to smell the pages… and to stick post its into them to mark "must make recipes". sighs. covetable.

we briefly talked about this cookbook here, as well: diana henry's "a change of appetite" - and we agreed it's fabulous. diana henry's story? she's a former food journalist who was used to only the best food from the best chefs around the world. one day, though, she decided to change the way she eats. to eat more sustainably. the result is a vibrant, fun and inspiring collection of easily achievable dishes. conclusion: good investment. 

this dish here, btw, also from said book, is featured in the book with smoked chicken instead of haloumi. either way, i think summer's are made for haloumi.

korma lentils & quinoa with haloumi, mango & daikon
rezept in deutsch auf si style

serves two people

ingredients:
1 cup lentils
1 bay leaf
salt
1 cup quinoa, red and white 
2 cups vegetable broth
1 mango, peeled & sliced
1 haloumi, sliced
1 handful mint leaves, coarsely chopped
1 handful daikon sprouts (daikon is a japanese radish), cress or any sprouts

for the dressing:
2 tsp. cury paste
1 limette, juice
2 tbsp. cream

directions:
cook the lentils and quinoa separately according to directions. add the bay leaf to the lentils, and only salt the lentils at the end of the cooking process. cook the quinoa in the vegetable broth. drain and combine lentils and quinoa. in the meantime fry the haloumi slices in a dry frying pan (will take about 1-2 minutes per side). when the haloumi is ready, it should be eaten immediately otherwise it gets rubbery. prepare the mango: peel, cut off the fleshy sides and slice finely. make the dressing: roll the limes then half and juice. combine the lime juice with the curry paste. add the cream. 

to serve make a little hill with the lentils and quinoa, divide the haloumi and mango between the plates, drizzle with the dressing and sprinkle with daikon and mint leaves.

Aug 6, 2014

crème fraîche raspberry cake


i can make a point by saying that, yes, i had to bake this cake twice. the first time around: no success. what happened? one: added too many berries (…in relation to cake). and did not let it cool enough before removing it from the pan. so, yes, cake pieces. broken. 

as i speak, i'm indulging in some trashy tv (let's not mention which series) and a good bowl of soba noodles to unwind form the past three days' adventures. life is for long hugs. well, and trashy tv, obviously. 


crème fraîche raspberry cake
recipe from "zucker, zimt und liebe" book
ingredients:
175 g flour
1 tsp. baking powder
1 pinch salt
1 pinch baking soda
115 g butter, soft
150 g sugar
2 eggs
200 g crème fraîche
200 g raspberries (frozen works as well, just do not defrost before using)
1 tbsp. brown sugar

directions:
preheat the oven to 175° c / 350° f to top / bottom heat. grease and flour a loaf tin of 25 cm. for the dough combine flour, baking soda, baking powder and salt and put aside. in another bowl, combine butter and sugar with a hand mixer until creamy. add one egg after another. now add crème fraîche and flour mix, alternating between the two. carefully fold in the raspberries into the dough, then fill the dough into the prepared pan. dust with the brown sugar. bake for 60 to 70 minutes, until a wood skewer inserted comes out clean. remove from the oven and let cool (completely, before removing from the pan). you could serve it decorated with a couple of leftover raspberries (if you thought about it, hmm). 

Aug 3, 2014

cantaloupe caprese with scamorza


so yes, i'm starting a new job tomorrow, did you know? after many days off work - note: you could call it a holiday, although i must say the many pet projects on the side were keeping me on my toes, more than ever… it was actually shere craziness - i am so looking forward to a regular schedule again, and, honestly, to a proper business attire. i technically do not have to stick to any rules in advertising when it comes to dressing - although i still like to do so - but after weeks of jeans shorts, it feels especially good to think about something a bit more preppy… and maybe something that needs a little ironing, haha. i'm also looking forward to working in a team again,  to creating together, to being inspired and to inspire. i am looking forward to the challenges and to falling into bed at night, tired - but also fulfilled.


cantaloupe caprese with scarmorza

ingredients:
1/2 cantaloupe melon, deseeded
1/2 galia melon, deseeded
1 scamorza cheese (a type of italian, smoked mozzarella)
3 tbsp. pistachio oil
1 handful mint leaves, julienned
flor de Sal de Ibiza & freshly ground black pepper

directions:
finely slice the melons. the scamorza as well. arrange on a plate, drizzle with pistachio oil and season with salt and freshly ground black pepper. arrange the mint leaves on top. voilà; quick and dirty.