Extra-stormy Dark & Stormy + Clementine-lemon-ginger sparkler

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Rezepte auf deutsch: siehe unten.

Weekend bliss: Extra-stormy Dark & Stormy + Clementine-lemon-ginger sparkler

Apparently, the cocktail party is back big-time and just in case you are planning to throw one soon… or enjoy gazing at the setting sun: Two extraordinary gingery drinks, one for the week-weary rum & rest requiring, the other an amazingly coloured fresh, citrussy spritzer sans alcohol.

Dark & stormy stands for black rum and ginger, Ginger beer to be exact, when aspiring to make an original Bermudan Dark n’ Stormy by topping Gosling’s Black Seal rum with their own stormy ginger beer and to be honest, what says great drink more than something hailing from the Bermudas? Continue reading

Broad bean bruschette

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German recipe at the end / Rezept auf deutsch am Ende des Beitrages

Simple broad bean bruschette have an effortless & understated elegance about them, not only do they have the looks, they taste spectacular, too. Vivid green broad beans brightened by a little lemon & fresh mint, get piled on creamy ricotta & grilled bread and are finished by a sprinkle of fleur de sel (sea salt flakes).

Absolutely heavenly as a starter or great with drinks, they’ll also transform into a perfect lunch or light supper, which I could eat anytime: and I have done so again & again before I noticed that I might want to take a picture to share them. Adding a few slices of smoked salmon can make them a more substantial meal, if needed.

Broad beans are in season from spring to late summer (now), so in case you have overindulged on broad beans at the beginning of the season (yeah, me) and then sort of forgot about them when faced with summer’s abundance of other vegetables (corn, tomatoes, aubergines, zucchini…) there are still ample opportunities to rectify that grave oversight right now (revert to frozen, when out of luck for fresh). Continue reading

Tandoori Octopus & tuna crudo with preserved lemon relish

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See below for the German translation – siehe unten für die deutsche Übersetzung der Rezepte

I am a great fan of a p’tit apéro, the aperitif, and especially of the things that come along with it. It is such a nice start to a dinner, a get together: everyone relaxes (especially the host, i.e. me), has a chat, a sip and a nibble or two. Olives & nuts are beloved classics but to a taster-greedy person like me, anything from the Hors d’œuvres or Tapas department is the Non plus ultra. A small plate of this, one bite of that, a spoonful of something else, a nibble here, a taster there – I am in heaven.

Which brings us directly to Inaki Aizpitarte. Trust a Basque chef with highly revered restaurants in Paris to conjure up irresistible French-Basque tapas hybrids (in/for Bon Appetit): Sliced cured duck breast instead of Iberico ham, a trio of fantastic anchovies, olives and tangy green Guindilla peppers, fiery orange Tandoori-spiced octopus coins.

The jewel coloured octopus got served at a supper with friends, next to a tuna crudo (raw tuna slices), an incredible smoked pimenton & preserved lemon relish (inspired by another Aizpitarte recipe) to go with both & we have added ‘simple’ broad bean bruschette to balance those intense flavours. Continue reading

Mirabelle & hazelnut cake

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Find the German translation (recipe) below / Rezept auf Deutsch am Ende

 

Wonderful Mirabelle are this cake’s salient feature, they shine like jewels half-sunken in their vanilla & hazelnut batter bed. It is a rustic cake and has a homemade, informal appearance, something that is made with love when you’ll come to visit for a slice of cake and a steaming mug of tea when supposedly summery days get darker and colder and rainier (buckets, cats & dogs & elephants by the look of it) than one beliefs a day in August could or should be.

Mirabelle & hazelnut cake

There is a minimum amount of work involved here since all ingredients are blitzed together in the food processor (which makes this a one-bowl-cake) and the resulting dough is more a batter that gets decanted into the cake tin. The hard bit is a bit of Mirabelle work, I mean keeping the resolve not to pop every second or third one for a “taste test”. Continue reading

Falafel with lemony tahini sauce

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Deutsches Rezept am Ende…metric Recipe in German at the end…

Falafel is either made with dried chickpeas or broad (fava) beans or a combination of the two. Most Middle Eastern countries use chickpeas, I have tried the Egyptian broad been version (called ta’amia and the Egyptian National dish according to Claudia Roden) for its hearty, nutty flavour and meaty texture. All largely owned to the ingenuous combination of cooked and raw pulsed beans in the Moro recipe (Please note: fava beans must be cooked & the ground raw beans will get cooked when fried), though chickpea falafel are equally delicious & healthy.

Nowadays veggie burger and bean fritters are ubiquitous as vegetarian alternatives to meat but this fantastic Middle Eastern street food deserves more attention than being just Ersatzmeat. I love a mezze spread with lots of different plates & bowls to pick, dip and nosh from (luckily we are catching up with this convivial food sharing where it is allowed to taste from other plates, yes, I am that person but normally contain the urge) and thinking about it, I always favoured the 24 starter plate (tiny portions) over any main course when we went out for Egyptian food and never ordered anything else. Continue reading

Corn-tomato-basil salad

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Recipe in German at the end of this post / Das Rezept gibt es auch auf Deutsch, siehe unten.

 

 

Jenny Rosenstrach is quite stern about having this salad, no excuses. And boy, is she right! Everything is in season: sun-ripened tomatoes, the sweet corn is fresh & local and many times just pinched picked of the stalk, the dark green basil overwhelmingly fragrant. These prime ingredients only need a little dressing of oil & I think a squeeze of lime. At the utmost, perhaps a pinch of chilli for a spicy kick but that’s it and you’ve got a wonderful summer salad, a refreshing side Continue reading

Blueberry soup

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Recipe in English & German / Deutsches Rezept am Ende

The blueberry season draws to a close and these last berries are ripe, beautifully sunshine-sweet and laden with the floral, heathery taste of their smaller wild relatives from the woods. The best thing to do with these is to make blueberry soup.

A traditional Swedish (& Finnish & Danish) dish, this cold fruit soup, is on the thin side and rather fruity than sweet, which I prefer (add more sugar to taste, if you need to bolster the sweetness of your blueberries). Best know in our house as the soup that Emil of Lönneberga (Michel in Germany) lands in face first after crashing on stilts through a window and then pouring the rest over the fainted hostess Fru Petrell. Maybe, as a child you had a similar crush on idyllic Swedish country life Continue reading