I quickly wanted to share this new discovery: Do you know Miner’s lettuce? It is also called Indian lettuce or Spring Beauty.
It is a wild green plant and a perfect salad green that seems to be forgotten. It was in our vegetable box, but I have never seen it on a farmers market or in a store before. The leaves are succulent and the taste is similar to raw spinach but very mild and more crunchy. I really like it.
I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.
We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.
I discovered a new kind of tart which is suitable for both a sweet fruit or a savoury vegetable filling: Galette. The filling is wrapped in a simple and delicious golden crust. We had fresh spinach in our vegetable box this week which I combined with onions for the filling.
We bought a jug blender recently. I am not a big fan of too many kitchen appliances taking space in the kitchen but I really wanted this blender to make fresh juices on weekends and so we have been juicing a lot recently. Every saturday and sunday fresh juices for breakfast it is. It is also so much fun! Not too much fun for the neighbours though as the blender is quite noisy. My favourite fresh juice still is carrot, orange and ginger juice. What are your favourite combinations for fresh fruit or vegetable juices? Let us know!
In my family we have a tradition of celebrating Christmas the unusual way: instead of staying home under the tree we travel to far away places. So I was very happy to spend my Christmas holidays in Myanmar (or Burma), a truly beautiful country.
On this very inspiring trip, I had the chance to discover the unique flavours of the country’s kitchen and I would like to share my impressions with you.
You could say that the Myanmar cuisine is to some extent influenced by the famous cuisines of China, India and Thailand. It uses lots of garlic, ginger, chillies, tamarind and turmeric. A meal usually consits of a meat, fish or vegetable curry served with rice, stir fried or raw vegetables and a soup.
Potatoes with quark are a typical German lunch. An all time classic. The potatoes are usually boiled in salt water and then peeled and the quark is finished off with different herbs, pepper and salt.
I made a slight varaiation of the traditional recipe: I used violet potatoes, which have a slightly nutty taste and baked them in the oven with some garlic and pine nuts. For the quark I used fresh basil, chives and lemon balm. Thanks to our indoor garden, fresh herbs are also available in winter.
I took three days off work but we had grey weather and rain all weekend so I had time for some indoor projects. I started a new book by Lisa See. I devoured her novel “Shanghai Girls” and now I started “Snow Flower and the Secret Fan”. The story is quite tragic but I really like the stories of ancient China and so I can really recommend her books so far.
I wanted to make a blog post earlier this weekend but it was kind of dark outside all day long so I couldn’t take any pictures. Apart from that my camera is broken. There is a little black spot on every picture I take. I had this once before and then it was suddenly ok again. It is quite annoying because there is really nothing I can do. I think I will look for a camera shop today to help me out, because the sun is coming out again.
Cakes with veggies, fruits and nuts are not for everyone. I really like it. And so I love this carrot cake full of these things. It became one of my favourite cake recipes. It is actually more of a fruit cake than a carrot cake and it tastes even better after a couple of days.