Chocolate-almond cake

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There are chocolate cakes and they are great chocolate cakes. Then there are flourless chocolate cakes. Total different ball game. Ground nuts stand in for the flour and while lending support & substance they also keep the cake moist. Butter, of course, lends extra flavour and richness where egg whites keep it airy, light and tells you to have your cake and eat it too. Let’s start with two slices each… Continue reading

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Vanilla-almond chia pudding

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I do not want to sound like a health apostle and praise all the virtues chia seeds possess – that would be bordering on nutrionism – but their high protein content, massive amounts of fibre and antioxidants, unsaturated fatty acids, a great Omega 3 to Omega 6 ratio, B vitamins etc. and low GI have earned these South American seeds their well-deserved place amongst the so called superfoods. No wonder chia meant strength to the ancient Maya. They taste neutral (not a bad thing), manage to bind a fantastic amount of liquid and provide an interesting texture – ideal if you want to make a pudding without the help of refined starches or raw eggs. Though be warned if sago or tapioca isn’t your thing, you might want to skip this one but if you are not texture averse and enjoy tiny pearls in your pudding then chia seeds are a great healthy thing to try. Continue reading

Baked plum porridge

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As the days get shorter I am so happy to switch to a warm breakfast again and even since I did not grow up eating porridge (or Haferbrei as the German equivalent is called) I am a total porridge-freak. I prefer a very simple, near ascetic version of oats cooked in water and some salt and not too smooth mind you, I’ve got all my teeth – but then I top it with blueberries and a little golden syrup. Bliss. Of course, on the weekend a more glamorous breakfast is called for: bring on the baked porridge / oatmeal, a concept totally new to me but I am a convert if you need a healthy and yummy breakfast dish for a few weekend guests or a stress-less brunch.

Lusciously juicy red plums not only lend their marvellous purple-pinkish and yellow colour to this baked porridge but I think their taste is transformed from a sometimes rather watery fruit to a real sweet & warm plummy plum. Add the almond studded delicately maple-sweet oatmeal with the slight tartness of the kefir, a fermented thickened milk, and a hint of lemon for a great, great breakfast dish that could please a crowd for brunch as well as just two. Continue reading

Rhubarb-almond-orange loaf cake with streusel

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Spring is not really spring without asparagus, strawberries, may bugs, sweet woodruff, peas, broad beans – ok, the list is endless. But what would spring be like without rhubarb and rhubarb cake? In my book a proper rhubarb cake is absolutely essential when the crisp air turns balmy and fragrant with all the sweet, fresh vernal scents while daylight returns. Just what I need when I have been working hard moving flower pots and planters about, scrubbing the terrace without ANY help – human or machine (I am not bitter, though) – and after the immediate danger of frost has waned, planting herbs and other delicate plants outside.

We are almost slipping over into early summer now, so while this cake comes a bit late to the party it is crammed with extra flavour that lives up to the challenge: almonds and oranges with a dash of ginger in a dazzling almond streusel topping. Continue reading

Charred spring onions with romesco sauce

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You might have gathered my recent adoration for Spanish food and its regional cuisines. I never really had caught the bug and was hardly interested in the regional cuisines except for this gorgeous preparation for Swiss chard and tapas, of course. Then… I went to Spain a few weeks ago, had an epiphany, surrendered & repented my former erroneous ways and stuffed my suitcase full of glorious things from the market including a huge bag of Marcona almonds.

One of the dishes I ate was a simple but really flavourful starter (it’s all about the ingredients, I tell you): grilled asparagus drizzled with this aromatic, tangy & smoky romesco sauce which I immediately swore to recreate when back at home with anything from the barbecue. Thankfully the weather is in on the plan and provides us with a few days of near-summer experience and I am throwing everything I get my hands onto the fire. Sigh. Continue reading

Duck eggs with almond dukkah

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Oh dear, holiday, Mum visiting & computer issues, time flies and this rather quick but exquisite dish took a while to get here… It would not be an exaggeration (or eggsaggeration) to say that I have gone a bit nuts about eggs this Easter, I’ve bought beautiful powdery-blue Aracauria eggs, extra-grand goose eggs, tiny spreckled quail eggs & off-white marble-shelled duck eggs which I’ve used in this appetite-whetting spring starter. Duck eggs with extra-buttery yolks get a dot of mayonnaise & a sprinkle of aromatic almond Dukkah, an Egyptian nut and spice mix that tastes fantastic when mopped up with a bread dipped in olive oil. Add green asparagus spears for a more substantial (& frankly the ultimate spring) starter – nothing else says ‘Spring has sprung’ except for a gambolling lamb. Continue reading

Ottolenghi’s baby spinach salad with dates, almonds & crispy flatbread

 

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Deutsches Rezept (Ottolenghis Babyspinatsalat mit Datteln, Mandeln & krossen Fladenbrotstückchen) wie immer am Ende

 

Not AWOL but we have the In-laws visiting and I am cooking, cooking, cooking. Some dishes even got a photo (for example my wild card Jambon persillé aka Ham & parsley terrine) – add those to the other ones in my queue for a little bit of a pile-up…

Continue reading