I created this cake for a two year olds birthday. It war Summer and all farmers’ markets where selling nice and ripe raspberries. I wanted a cake which would be moist but still feel light for a hot summer day. I think this cake just came out beautifully and therefore I want to share it with you!…
Bread is great, I love it especially when it is flavorful and dens. I eat bread daily, I love it plain, with avocado and scrambled eggs, with nut butter and honey, and with many other toppings. I never use white wheat flour, wheat is everywhere and in most cases highly processed. At NGI I learnt that many people are intolerant without knowing it which when consumed too much enhances inflammation in the digestive track. If you start using other grains you realise how many options you have and how meals get diverse. “Ur Dinkel” is an old Spelt species (urdinkel.ch), spelt is probably the result of natural cross breeding between emmer and dwarf wheat.
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Once every two weeks I get a bag full of fresh organic produce from farmers of the region. Farmers get to sell what their gardens produce in excess and I get the surprise of fresh and seasonal produce. I like the idea of not knowing what I will get, it makes my cooking more dynamic.
Today, amongst other produce I got a bag full of nut lettuce (Nüsslisalat in Swiss German) and a bag full of watercress. I love nut lettuce in combination with a boiled egg. I made a mustard honey dressing which suited the flavours beautifully.
This salad is ideal for a light lunch or as a starter when having a multi course meal.
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In my opinion a perfect grain salad has many elements to it, the ratio between grain and the other component should be about 50/50. Further, the grain should have a nice bite to it and the salad shouldn’t be dry.
Quinoa is a great grain for salad. If cooked well it has keeps a nice texture and it has a great flavor. Quinoa is gluten free and rich in protein.
This recipe is great. The roasted vegetables, the feta and the citrus fruits are a perfect combination.
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To be honest these chocolate truffles happened by accident. When I start cooking I usually have something precise in mind. This time I wanted to create a vegan “Nutella”. In my opinion the best chocolate/hazelnut spread in flavor is the original Nutella. As we all know it’s not really the healthiest thing to eat and the best brand to support, consequently I try to avoid it. My chocolate spread did not tur out the way I hoped, the flavor and the consistency where not ideal to spread on a slice of bread. As I’m not a wasteful person I changed my plans and made truffles instead. I’m glad I did – they turned out beautifully.
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Many types of rice exist and every type has its special properties. Risotto can be done with any rounder type of rice, which by stirring doesn’t get mushy but creamy. Risotto is a dish I absolutely adore because it can stand alone as a main dish. Many people add mascarpone, cream or cheese while cooking the rice, I really do not get the necessity; if well stirred over and over while cooking starches are released and creaminess is given. Adding some grated pecorino or parmesan cheese at when plated adds that nice cheese flavor.
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This recipe is inspired by a recipe from Heidi Swanson’s “super natural every day” cookbook. I like to sweeten my granola with honey. I think the outcome is better, but you can also use maple syrup or agave.
This Granola is everything a Granola should be, it has an intense flavor and great texture. Flaky and crunchy with some sweet and sour soft bites.
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In my opinion olive oil cake is so delicious because the olive oil gives a different kind of depth than butter does, a more interesting one. It is essential to use a good “extra vergine” olive oil for an exquisite result.
This cake is a runner at Maialino’s, an Italian restaurant in New York City. I think it’s just fabulous! I’m sure you will enjoy it too!
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First, I must write a little something about Tsampa, especially for does who don’t know what it is. Tsampa is one of the main ingredients in Tibetan food. It’s simply roasted barley ground into a fine flour. My mum used to make a porridge like breakfast with it when I was a child. I loved it plane mixed with a little butter and rice milk. Later I started to add fruit to it and now I like to experiment with it and use it as a substitute for wheat flour. In Switzerland, you can buy it at health food stores labeled as “SONAM’S TSAMPA”.
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