Category: summer
-
Fermented pickles
I know almost all of us love pickles. Right? Especially the fermented ones. Because there is a difference when you get a pickle with fermentation. Ordinary pickle has vinegar to achieve the sour taste. Vinegar by default blocks fermentation. Which means, using vinegar you will have sour pickle without the benefits and flavor of fermentation.…
-
Zucchini “cannelloni” with kohlrabi filling and red pepper sauce
I made this raw vegan dish after hosting a dinner, having some leftover lemon basil pesto and myself feeling really “heavy” with all the cooking and also eating and drinking…. So the next day I really wanted to have a very light dinner and also making good use of my leftover. Raw vegan pasta reminiscent…
-
Plum financier
“Next to the madeleine, the financier is probably the most popular little French cake, common street food for morning or afternoon snacking. The cake’s name probably comes from the fact that a financier resembles a solid gold brick. Curiously, as popular as they are, financiers seldom appear in recipe books or in French literature. The…
-
Summery spinach and herb gnudi
Last year I attended a farm to table bootcamp at the Culinary Institute of America, in St Helena, Napa Valley. It was a really great experience that taught me a lot about sustainable farming and wine making. I also got to spend every day at the CIA kitchen, cooking farm fresh, California produce driven dishes.…
-
Creamed sorrel and kale Turkish egg
Breakfast and brunch is my favorite meal. This is the time of the day when we should eat the biggest portion of food and preferably full of nutrients. It is so easy to make something that is nourishing your body, let it be vegan, dairy free, gluten free or no dietary restrictions. This recipe uses…
-
Green gazpacho with grilled watermelon and almond cream
I was about to make my favorite juice of cucumber, celery, watermelon, mint and lemon juice. And while I was looking at the cut vegetables and fruits I just decided to try and make a dish using them instead of juicing. This is how the idea was born. I made a simple, green gazpacho using the celery and…
-
Fermented, tree nut cheese and market veggies with a warm sherry wine and raisins dressing
I came up with this dish because I had some leftover fermented cheese from the production at Matthew Kenney Culinary. (Please note if you don’t have fermented nut cheese ready, you can not make this dish on the spot. Fermented cheese needs to be made 2 days before.) I also had some market veggies I…
-
That amazing panzanella
Just in case you never heard about this salad. Originates in Tuscany and predominantly consists of stale bread and tomatoes. Just like so many great, simple dishes this one is a result of using leftover. Bread that can not be used otherwise anymore, and needs some moisture to bring back to life. And what is…
-
Zucchini pasta
Summer squash….. There is no way you can put them in any other season. The name says it all. They are great raw, cooked, roasted, grilled, you name it. The other day I made a very light and pretty salad using summer squash. To make it look really good I shaved them into very thin…
-
What to do with squash blossoms?
Do yo know the difference between a male and a female squash blossom? It is so easy to tell them apart. And you should never feel sorry for eating the males 🙂 Because they are the ones that will never turn into a squash/zucchini. They die at being a blossom. In this photo below the…
born under the sun 