This is my go-to-salad for a barbecue. It is rather quick to make (once chickpeas are cooked or substituted by tinned) and its bold, punchy flavours pair extremely well with anything grilled or charred: robust skirt steak and herb-marinated lamb, flash-griddled squid (1), red mullet or snapper (2) or as my husband would hasten to point out: sausages & ribs. The chickpeas provide substance as well as a nice bite and take it far away from limp and watery while cucumbers, peppers, tomatoes add crispness and crunch all the way. Seasoned with a little dose of spice and woodsy-ness (3) from wonderful Piment d’espelette, a dash of cumin, parsley and a final flourish of mint and lemon to deliver another boost of freshness. In short, it is the opposite of boring. Continue reading →
This apricot tart is a little different, sure there is a heavenly buttery pâte brisée sucré base (aka sugary short crust) and juicy apricots with nearly charred but wonderfully caramelized tips but there is more! – an extra filling for the apricots to nestle in, vanilla scented, buttery batter that amalgamates with the sugary apricot juice into something otherworldly. Thanks to this batter the cake stays moist and juicy for days, I thought I mention this, just in case you are thinking of baking it just for yourself… Continue reading →
Market stalls in Germany are brimming with pickling cucumbers and bunches of stunningly fragrant dill flowers in summer to make the traditional Gewürzgurken, German dill & spice pickled cucumbers. If you have never tried them, you definitely should. Less sharp than cornichons but with an equally pleasant crunch and a soft interior, their balanced aromatic notes are perfect company to cold cuts, fish, anything smoked or cured, paté, cheese, well, the list is endless.
I love the complex dill flavours the cucumbers absorb from dried dill, seeds and the wonderful fragrant (and very pretty) dill flowers and it is hard to find comparable examples outside of Europe. These pickles are smaller than their American cousins but bigger than cornichons or gherkins and have a decidedly mellower vinegar flavour than all of those who punch high in the acid class without being sweet as bread-and-butter pickles and the like. Continue reading →
In early July when the red currants are ripe my grandmother always made Rote Grütze. We picked the shiny, glassy currants and other berries from the garden and she cooked her own version of this Northern European dish. I am still in awe of every bunch of sparkling red currant jewels and they should really be worn as edible earrings like you do with a pretty pair of cherries.
My grandmother did not bother much with strict adherence to the original Northern German recipe where she came from and that limits the fruits to red currants but used what was available and at peak though she insisted on only red fruit. Strawberries or raspberries for a sweet flowery note, sometimes bright red cherries were included and if a few last rhubarb stalks were leftover from the previous harvest, they got used too. Accordingly the colour of the pudding varies between bright red leaning on pink or dark ruby red if darker cherries, raspberries and a few black currants or black berries dominate later in the summer. Continue reading →