This is perhaps the last recipe from Portugal I’m sharing for now. My goal was to create a spread that will let you take off. Just pure freshness. To push this to the limit I challenged myself to not use any oil which caused much frustration for chef Vicente who I was working with 😀 …
Fermented Leek with Kohlrabi Spread on Sweet Potato Toast Read More »
This is a dish I made for our special Friday dinners at Quinta Vale da Lama, a permaculture farm in Portugal. A friend was helping me out this time and I really needed it. I had planned a few dishes I’d never done before and they usually need some adjustments here and there. In total …
The amazing texture that you get when mixing carob powder and liquid fascinated and inspired me ever since I discovered this wonderful mixture! With carob powder, it is possible to get a creamy texture without adding any oil! So what you have instead is a great creamy texture, deliciousness and the option to eat more …
Here, I started looking at ways to make spreads that are light, invigorating and tasty! Turns out it is actually not that easy but here is a nice result. And why always on bread? Potatoes are nice for a change once in a while. Serves 2. Prep time: 15min, bake 40min INGREDIENTS For the potato …
The energy and simplicity that soups from fresh vegetables combine is incomparable to anything else. Hard vegetables especially will be easy to eat this way. Together with some well-chosen toppings and some entertainment within the soup it will also be a comforting culinary pleasure. Here, I used rice pesto but another great option to realize …
This dish is a delight! It uses balsamic figs, dried figs soaked in balsamic vinegar, and shoyu walnuts, walnuts soaked in soy sauce, entertains with the harmony of diverse aroma, crunchy texture and freshness. Looking back, I would serve the figs, kohlrabi, fennel and walnuts with the orange juice in a small bowl so the …
Prickly pear can be such a pain! It can. I figured out a way that makes prickly pear just enjoy its elegant and cheerful flavour rather than cursing the spikes and the numerous seeds. Together with their seasonal mates, the figs (the prickly pear won’t be fully ripe by that time but perfect for this …
We can’t eat root veggies like apples so we need to get creative if we want to serve them fresh. Turning them into a beautiful vegetable spaghettti is a very good option. You’ll need a spiralizer for that. We love spaghetti partly because it’s so fun to eat! Serving veggies, especially root veggies, like this …
Just the perfect meal in summer! The concept of eating fruit with a chilled liquid is known from eating granola with fruit and plant-based milk. Well, you can just ditch the granola swap the milk with some herbal blend. The chilled herbal blend increases the refreshing effect of the fruits beautifully. So fetch some seasonal …
In this beautiful composition, the light flavour of radish and chickpeas come together with thyme and lemon zest. Eaten on their own, chickpeas can be quite heavy but here, the radish rice (radish cut up into small pieces) lightens up its weight while adding entertaining texture. But the true entertainment comes from the herbal and …