Whenever I prepare a rhubarb sauce for dessert I add more water than the usually needed for the cooking. Later I strain the juice into a little crystal jug and put it apart. I love to pour a sip of this essence into my water. It’s a refreshing, mouth-puckering springtime beverage. Even the boring oatmeal for breakfast becomes a perfumed extravaganza, if you substitute part of the milk by rhubarb essence. Don’t be disappointed if […]
I’m looking forward to my super fruity breakfast tomorrow morning: pink grapefruit, pears, banana, apple, flaxseed oil, almonds, goji berries( still to be soaked) and chia seeds. All mixed in a blender and poured over a bowl of white rice. A cup of light green tea would match perfectly, what do you think?
I had a flu. Runny nose, sore throat, cough and fever. So instead of throwing myself into the planned spring detox and sports in the (supposed) sunshine I’m spending my days lazily on the sofa, recovering, drinking hot English tea and trying to motivate myself to breathe the snowy air outside my warm cocoon not only for shovelling snow. Snowboots and ski pants on, camera hidden under the parka I bravely headed into the forest. […]
Following my intuition rather than a recipe I broke my red cabbage routine. The original recipe contains apples and onions which gave the distinct savoury-sweet flavour. This time I used dry golden figs and cooked chestnuts to add sweetness and body. I was happy to find that the cabbage was no longer merely a side dish but had been transformed into a filling meal. Red Cabbage with Figs and Chestnuts 2 tbs […]
1 pear 1 orange the juice of half a lemon a handful of lemon balm leaves a handful of nettle leaves 1 cup of coconut water
I’ve recently been hooked on the green smoothie fever, all thanks to Victoria Boutenko and her two books “Green for life” and “Green Smoothie”. Here is my own little introduction to the power juice and detox wonder: Green smoothies typically contain at least 1 cup of water, leafy green vegetables and fruit, and often small amounts of secret power foods. The green smoothie can be served as breakfast, lunch or dinner because it is so […]
… quick photo, before the last bit of delicious gazpacho disappeared in my mouth. Not only the southern part of the Península cools itself down with chilled gazpacho during the summer months, I loved to savour it under the hot sun of the Alta Meseta, in Salamanca, where I spent my student days. It’s easy to prepare if you’ve got a mortar, a blender and plenty of field grown, sun riped vegetables: tomato + cucumber […]
In her vegan cookbook “The kind diet” Alicia Silverstone shares a great pizza recipe we often prepare in our own kitchen: Radicchio Pizza with Truffle Oil. Actually I don’t like either of the components (radicchio is just so bitter and truffle oil so strong and predominant), but in this very composition it’s genious. For the original recipe you need: 1 large head radicchio olive oil salt, pepper white truffle infused oil, to taste 1 pizza […]
Asparagus with cucumber-tomato-rocket-mushroom vinaigrette 500g green asparagus a piece of cucumber 1 tomato a handful of mushrooms a small bundle of rocket leaves olive oil, vinegar, salt and pepper Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it. In the meantime prepare the vinaigrette with the chopped vegetables. Pour the vinaigrette over the warm asparagus, serve and enjoy!
Obviously I should give up the idea of a whole Menu in Pink and go instead for easier things like photographing pink walls and pink glasses or simply a pink dessert.. Rose Carrarini’s Rhubarb and Orange is prepared in a moment, looks beautiful and has been so delicious that tomorrow I’ll go and buy more of those lovely sticks. Why not give it a try with lemon as well? Rose Carrarini’s Rhubarb and Orange 5 sticks rhubarb, trimmed […]