lavender roasted strawberries & rhubarb compote

it's easter sunday! and it's grey and snowing. you know what, this might come as a surprise... but it feels awesome. the gloomy weather is kind of soothing. yesterday, we were running around like crazy, to ikea and back, running errands. can you believe it, crazy people stole our shopping cart! we almost made it to the cashier when it disappeared, with all the content that we thoroughly selected! so we had to start again... at ikea! on a rainy saturday! luckily, i don't have anything else to do. it would have been so boring to go for a long walk somewhere in the mountains, instead. relaxation is overrated when you can spend the day with hundreds of greedy people with overdeveloped elbows, families with a football team of crying children. nope, no better visions for a free saturday.

so, it occurred to me yesterday that it's the first easter i spend without a lot of family around me (euphemism for: i'm alone today). i guess it's just me, my leftovers (hmm, barley risotto and strawberry shortcakes) then? guess i can finally get to do all the things i usually never find the time for... not.

btw: have you tried roasting berries and rhubarb? it renders them incredibly sweet and fragrant. the sourness turns into a caramel-like taste. really delicious and easy to do. i put the roasted strawberry and rhubarb compote on some plain greek yoghurt and topped it with maple glazed pecan nuts for a brunch.  

roasted strawberries & rhubarb compote with maple glazed pecans

ingredients:

500 g strawberries, cleaned and halved

500 g rhubarb, cleaned and cut into finger-long slices

4 tbsp. maple syrup

1 tbsp. lavender bulbs (dried)

1/2 cup pecans, coarsely chopped

4 tbsp. maple syrup (again)

4 cups plain greek yoghurt

directions:

preheat the oven to 220 degrees c (400 degrees f). combine the halved strawberries and rhubarb slices with maple syrup and toss with the lavender. place in an oven-proof pan and roast for about 20 minutes. remove and let cool. in the meantime, combine the chopped pecans and remaining maple syrup in a skillet, and, on medium heat, let caramelize for 10 to 15 minutes, until syrup is absorbed and the pecans are coated. pour the yoghurt into four glasses, top with the compote and the pecans.

(almost vegan) portobello chickpea patty sliders

i made these portobello mushroom chickpea patty sliders (with aussie style 'crumpet' buns, i was told these were called) for a light easter lunch with a friend and my mom as guests this good friday. how do you celebrate easter? 

portobello chickpea patty sliders

serves 4 people

ingredients:

4 crumpet buns

4 portobello mushrooms

2 cups baby spinach leaves

1 tbsp. olive oil

1 cup yogurt

1 bunch parsley, finely chopped

1/2 lemon, juice

1 tsp. fleur de sel

lemon pepper or freshly ground black pepper

for the chickpea patties:

1 large can chickpeas

1 cup cottage cheese

1/2 cup breadcrumbs

1/4 bunch parsley, finely chopped

1 egg

2 garlic cloves, minced

1 tbsp. curry powder

1 tbsp. paprika

1/2 tsp. ground cumin

1 tsp. harissa or other hot chili sauce

1 tsp. fleur de sel

2 tbsp. sunflower oil

directions:

for the chickpea patties, combine the chickpeas, cloves, curry, paprika, cumin and harissa in a food processor and pulse a few times until the chickpeas are smooth but not too smooth. add the egg, cottage cheese and parsley. season with fleur de sel. shape two tablespoons of the chickpeas mixture into balls and press them flat into patties. heat the sunflower oil in a skillet. fry the patties for 3-4 minutes on each side, until golden-brown. remove and pat dry with kitchen paper to soak up excess oil. put aside until later use (the patties can be cold when used).

preheat the oven to 220 degrees c (400 degrees f). brush the mushrooms with olive oil from both sides and place them on a baking sheet (with the gills facing up). roast in the oven for 20 minutes. during the last 4 minutes, add the (halved) crumpets, face looking up. add the parsley and lemon juice to the yogurt, season with salt and lemon pepper. wash the spinach.

to assemble the burger, start with the bottom bun, place the roasted mushroom on top, add some spinach leaves, then the chickpea patty. add a generous dollop of yogurt on top, and maybe some spicy harissa. close with the top bun. finished is your (almost vegan but definitely) vegetarian slider! 

happy easter!

i'm wishing you all a very happy, peaceful and relaxed easter time! easter is a time for reunions, good food, light and dolce far niente. in my case, the latter will account for the biggest part. plus some spring cleaning (maybe, when i'm in the mood). and a lot of cooking is also taking place. today, a friend of mine will come for lunch. on the menu: portobello sliders, sauteed artichoke with fresh peas and romanesco with lemon and anchovies. can't wait for all of this spring glory on a plate... xo, scarlett

orzo with porcini pesto

as a kid and all of my teen years, i used to be a full-fledged vegetarian. meat wasn't really welcome on my plate. instead, i loved everything raw and with veggies (and cakes, and cookies, and chocolate, but let's forget that for a while...). i enjoyed healthy meals. during my tweens i started to incorporate meat again. not because i particularly liked it, but because it felt more socially acceptable. also, because of the vegetarian's lifestyle... sorry, i don't mean to be racist (or maybe i do) but vegetarian, still today, is somewhat associated badly, in my mind. you know, of the home-knitted-socks kind. with a bible in their hand. with wrinkles, because they're also firm believers that moisturizers are evil...

still, if i'm completely honest, i am a vegetarian, of sorts. at least a part time vegetarian. not because i dislike meat - but because i love vegs (big difference). i eat meat occasionally, and occasionally i like it. but what surprises me is that so many people in my network are mainly vegetarians, too. and i think it's a good development. let alone it reassures me in my vision for the fork and flower supper club - namely that it does not have to be meatfree, but vegetable centred.

to go meat-free is not only great for the benefit it has on the environment (and let's be honest no meat lover would really cancel meat for this sole reason) - but also for personal health-benefits. it means vegetarian cuisine will improve over the next few decades, i'm certain of that. and i like to think i'm in this movement to help shape it, too.

in fact, i would like to tap more into the 'raw' cuisine, which doesn't mean just 'raw' as in uncooked but with natural, unprocessed ingredients, allergen-free and basically free of anything that isn't good for you. so instead of using sugar, you'd be using raw honey. i believe it will have an impact on my health, and i'm quite keen to test it on me. also, my sister in law who's really not well would profit from this, too. i think i'll tackle my inner vegetarian, vegan and raw-enthusiast for her. is anyone of you people out there a raw-expert who can give me some beginner's advice?

so, this isn't a exactly the showcase vegetarian dish (i know, don't think i'm perfect). i mean it's pretty bland as vegetarian goes, only pasta-schmasta. i promise to be more dedicated in the future. actually, i've got a vision of my next next supper club, and it will be something with miniature vegs that look like landscapes. you know, noma style. (yes, high goals). for now, just be happy with vegetarian basics, like pasta and pesto with a bit of a twist, will you? 

orzo with porcini pesto

for 2 people

ingredients:

1 cup orzo or other mini pasta

2 cups dried porcini + boiling water

1 garlic clove, chopped

3 tbsp. pine nuts, toasted

1 small onion, chopped

3 tbsp. olive oil

1/2 lemon, zest

1 tsp. fleur de sel

1 tsp. freshly ground black pepper

directions:

start by cooking the orzo in salted water. drain and let cool under running ice cold water (i think this dish is better cold than hot) and then add some olive oil to prevent stickiness. put aside. in the meantime, soak the dried porcini in enough boiling water to cover them for 10 minutes. drain, catching some of the porcini soaking water for later. combine the porcini, garlic, pine nutes, lemon zest and onion in a food processor, add 1-2 tbsp. of the porcini water, the olive oil and a generous pinch of fleur de sel and pepper. pulse a few times until you have a coarse paste. season to taste, maybe add a splash of lemon juice or chili flakes. coat the orzo with a spoonful of the porcini pesto. then arrange the orzo on a plate and put another spoonful of the porcini pesto in the middle. serve at room temperature or cold (for once).

vanilla custard apple tart

what i intended to make was a somewhat impressive little apple pie. something you do when you've got enough time on hand and nothing to do except pay the bills (which officially sucks). the recipe sounded delicious, so i gave it a go. but the result rather looks like a plain apple... well, uhm, everyday-cake? says mom. i admit: it's nothing fancy-schmancy. it was good, though, if not really impressive (neither in the looks nor in the taste department). so i'd recommend you finish it all by yourself, and let the others eat (real, aka impressive) cakes. win-win situation.

added bonus: you get to make vanilla custard! and the fancy-schmancy thing there is, that you can combine everything, all the ingredients - and then bring them to a boil. it doesn't get any easier.

vanille custard apple tart

adapted from the cookbook 'venezia in cucina' (that i desperately want, by the way) and inspired by katie

ingredients:

1/4 c. flour (35g)
1/4 c. pcorn starch (35g)
3/4 c. sugar (160g) + 2 tbsp. sugar

2 egg yolks
1 whole egg
2 c. whole milk
1 whole vanilla bean

4-5 apples
1 lemon, juice
1 piece store-bought puff pastry

confectioners' sugar, for serving

directions:

in a large saucepan, combine the flour, cornstarch and sugar. whisk in the egg yolks and egg, one at a time, then slowly whisk in the milk, incorporating a little at a time. beat until the liquid is smooth and without any lumps. add the vanilla bean and stir to incorporate. heat the liquid over low heat, whisking vigorously the whole time, until the custard thickens to a spoonable consistency (note: this took at least 5 minutes for me), then immediately remove from heat and let cool to room temperature. try not to eat the custard right awy...

preheat the oven to 180 degrees c / 365 degree f. wash and core the apples, then thinly slice them and toss with the lemon juice to prevent from turning brown. place the puff pastry on a baking sheet lined with parchment paper. spoon the custard onto it, then top with layers of apple slices. when all apple slices lie neatly on the custard, sprinkle with the remaining 2 tbsp. of sugar to coat the apples. bake the tart for 50-60 minutes, until the custard is set, and the pastry is golden. remove from oven and let cool completely. dust with some confectioners' sugar before serving.

rustic bread

the things you know about me have amounted to quite a long list through the years. you know that i love to cook (tada, surprise! haha), that i'm a worrier, that i don't like electric toothbrushes, that i'm trying hard to be positive in life (and often fail), that even when the going gets tough (or especially then) i try to count my blessings. what you might not know is that i'm also consider it important to be a good fellow human being... it's always been my personal high moral goal. i don't need to be a christian to follow that rule; other people call it karma. i just call it 'being a decent fellow human being' (okay, let's call it karma, it's easier).

through the years, i've learnt that there are two sorts of relationships; the ones that are effortlessly easy, mutual, inspiring and uplifting. i have a couple of this sort - and it's a real blessing. i'm eternally grateful for these peoples' presence in my life, for their impact, for the joy and the laughter and for the shared sadness. and then there are relationships that are sometimes tenacious, like old chewinggum... they are just not easy-breezy, for whatever reason. you don't know why and you wish it could be different, because you don't want to hurt anyone - but also, you don't want to be hurt yourself, either. and chances are relationships like that will end up with somebody hurt.

so, due to my personal motto, i'm (at least trying to) constantly making an effort for interpersonal connections of any kind. and quite naturally, as it often happens with effort, i sometimes fail, miserably. and then i'm often left disappointed. by myself - but to be honest it has happened that i'm also disappointed by others. i know that's kind of normal, because there are always issues where people come together. all people have flaws, so we've got to be generous with each other in order to make it work. but some of the unspoken emotions, unmet expectations, unaddressed misunderstandings and imminent disappointments... they're hard to overcome with simply a positive attitude. people change, so, naturally, relationships change, too. they evolve and maybe sometimes they will turn out to be something you don't need anymore.

in the past, i've tried and tried to manage this viscious circle of never-ending effort and disappointments (both induced and about myself) - because it's just life. because we need people, and people need us. so we cannot isolate ourselves (even if at times it might soudn tempting...). but more often than not unhealthy relationships end up causing me such a lot of self-doubt... and honestly, i don't think that's really the point, nor is it particularly healthy...

so i told myself this past few weeks that i will just stop. if there's one thing in my life i don't have the time or energy to worry about at the moment, it's random interpersonal relationships that cause pressure and leave me insecure and feeling shit. worry is something i do more often than really necessary, anyway (we've already agreed on that) - but i think it's just time i stopped to worry about what people might or might not think about me. it's not my problem if someone doesn't like me. and it's not on me to make everything work. relationships is a two-ways institution. it's got to reciprocal. and if it's not, it's not good for you. when worrying about human relations takes up a too big amount of our energy - well the solution is simple: just let go! it's liberating, freeing and healthy. it's like a restart, a clean slate. because you can make room for good people, for like-minded spirits, for new stories and new adventures. we all should have less pressure when it comes to fulfilling our own and other peoples' standards - to instead get more quality time and more peace with ourselves and eventually also the ones that surround us that we love and cherish. relationships that aren't working well are worth letting go. yes, it sounds cruel. but it's actually just being honest with yourself and with others. i don't mean mess with your karma and tell everyone to get lost! no. i mean simply speak your mind, and only do what's good for you.

at the moment i'm really just too exhausted to care about everyone and their dog... i kinda have a lot to manage myself right now. i'm officially giving myself the permission to let go of relationships 'with a worm in them' (as we say in german). so to not care, not be the perfect friend, not be the perfect fellow human being. maybe karma will fuck me later in reward - but for now i don't even care. i want to take better care of myself, and that involves picking the people i surround myself with more carefully, again and again. maybe like that, i can help ban parts of the sources for self-doubt to nowhereland. so for now, karma will just have to wait... i've got some caring about my own inner peace to do. some will be part of the journey. others won't. like me or leave me.

so, on to some good-karma bread, yay! it's home-made, so no bad vibes included. guaranteed.

rustic bread

ingredients:

1 kg flour plus more for dusting

30 g active yeast

250 ml warm water

1 pinch sugar

3 tbsp. olive oil

1 tbsp. salt

1 cup black olives, pitted and coarsely chopped

1 cup dried tomatoes, coarsely chopped

directions:

preheat the oven to 200 degrees c (280 degrees f). put the flour in a large bowl. combine a bit of the warm water with the yeast and stir to combine. add a pinch of sugar. make a well in the flour and pour the yeast-liquid into it. cover with a bit of the flower and let sit like that for 15 minutes. add more water, the olive oil and the salt and start to work it into a soft, humid dough. knead it thoroughly. cover with a fresh towel and let rise at a warm place for an hour. fold it together, add the olives and tomatoes and split the dough in half. flour the surface and your hands thoroughly. take one half of the dough and shape it into a long, thick rope, turning it and twisting it. pat some more flour onto it. put on a baking tray lined with parchment paper. proceed with the other part of the dough and shape it into a bread. let sit for another 15 to 20 minutes. then bake for about 40 minutes, until the bread is golden from the outside and when you knock at it the sound resembles a muffled 'thud' or bump (you know what i mean, right? when it gives a 'thudding' sound, it's fine).

new scones

i've got this scones recipe, that i'm swearing by; it's by fortnum & mason. i was convinced that that's the best one i'll ever have. but then, when you're spoilt by success, you tend to get jaunty and willing to take a risk, again. such is life, it seems. so i started the quest for a new recipe, just for fun, just to see what's possible. and so, on saturday morning, before i was even half awake and knowing what i was doing, the butter, the holy keepers of the scones recipes claim, needs to be very cold. that means you have to work very quickly and reduce kneading to minimum. this recipe is egg-free. i figured 'more butter - less egg' would probably make the scones even more fluffy. so i gave it a go. and it's probably even better than my former favorite. sorry, fortnum & mason. it's all for the sake of the science and eternal scones happiness, though; a higher purpose so to say.


new scones (buttery, flakey, perfect)

ingredients:

350 g flour

2 tsp. baking powder

1 pinch salt

(maybe 1 tbsp. sugar)

100 g cold butter

120 ml milk (or buttermilk - which i used)

directions:

preheat the oven to 180 degrees c (360 degrees f) and line a baking sheet with parchment paper. combine the flour, baking powder, salt and sugar (if desired). rub the butter into the flour, working quickly (i was told this is very important with scones making...). and yes: use your hands. add the milk and combine it to a soft, bread-like dough. form into a ball, lightly press it flat into a circle. cut it into cake-like pieces. bake for 15 to 17 minutes (15 were perfect for me). remove and serve warm.

porridge with orange & toasted coconut

a saturday morning kind of brekkie. healthy (i really feel a little detox wouldn't hurt...) but still filling and sweeeet! perfect satisfaction. and now, on to some diy paint job and flea market hunt...! xo

porridge with orange & toasted coconut

ingredients:
1 cup rolled oats
2 cups water (yes, i started to add only water, and i like it...)
1 pinch salt
1 pinch cinnamon
1 orange, filled (with a very sharp knife, ahem)
1/2 cup coconut flakes
1 tbsp. almond butter

directions:
toast the oats for a few minutes in a saucepan over high heat, make sure you don't burn them. the toasting gives them a welcome nutty taste. add the water, salt and cinnamon and stir well and cook until boiling. then remove from the heat, cover the lid and let sit for 10 to 15 minutes. in the meantime toast the coconut flakes in a pan (without any oil, or they'll burn) for a minute or so, until a nutty taste develops and they're slightly golden brown looking. make sure you shake the pan occasionally so they, too, won't burn. fillet the orange by first trimming off a bit of the bottom and the top so it will 'sit' on your cutting board. then cut down the sides from top to bottom, one slice by one, to cut off the skin. try to remove all the white without cutting off too much of the orange (challenge of the morning! i love cutting oranges, it's so meditative). then take the orange in your hand and with a smalle knife, cut left and right of each slice / fillet to extract it. when done, give the remaining orange skins a good squeeze - catch the juice in a bowl. add the almond butter to the porridge. top with the fresh orange juice and zest and top with some toasted coconut flakes. and you're ready to go! have a good day.

quick melanzane sott'olio

let's be honest, if you're a home cook who likes to put some effort in your meals, epecially for guests, it might start to get a little tyring... this whole 'trying to outdo yourself everytime' thing, i mean. you always want a perfect meal, you always want your guests to 'aah' and 'oooh'. you need their feedback. but hands down, sometimes, you just lack the time to produce something impressive. or you simply lack a good idea. or passion. or everything of the above.

so, what i'm relying on when my kitchen passions desert me for a day (max, of course) but i'm still having friends over for dinner, are really fresh ingredients (obviously) and basic dieshes (eep! yes, indeed). something like a good plateful of spaghetti with freshly added tomatoes (of course, you rarely get to see those, as it's really a more than trivial...). sometimes, a home-made addition, e.g. a home pickled preserves, to an otherwise fast and simple (read: not really impressive) meal will also go a long way. for me, that means starting things off with a variety of easy, marinated antipasti. 

the italians are good at canning and pickling; everything comes in sott' olio (marinated in oil). that's of course great for a fast dinner - but let's be honest; pickling takes time, too... i could pickle all summer, for all it's worth. but if you don't have any pickled antipasti on hand, why not try it the quick and fresh way, and spare the long, dead weeks of endless wating? for a show-offy kind of appetizer the italian way, you could use zucchini (that's one of my favorite dishes btw, i still want to eat it) or home grilled and marinated melanzane (aubergines). grill the veg, add some fresh herbs, good salt, freshly ground black pepper and lemon zest, marinate everything sott' olio for an hour (in good, extra virgin olive oil, of course) while you're preparing the less-than-impressive pasta... - and you're done. italianità in a jiffy! and you can always outdo yourself the next time. happy weekend, friends!

quick melanzane sott'olio

ingredients:

2 medium aubergines, washed and cut into long thin slices

3 tbsp. olive oil for frying, plus more for marinating (about 1/2 cup)

1 lemon, zest and some of the juice

1 tbsp. salt 

fleur de sel

freshly ground black pepper

2 garlic cloves, minced

handful fresh thyme, leaves removed

directions:
start by salting the aubergine slices from both sides. put them in a colander and leave to drain (the salt will remove the water) for 15 minutes. afterwards remove any exccess salt and pat dry. heat the olive oil in a large grill pan. fry each slice (don't overcrowd the pan) for 2 to 3 minutes on each side, until desired brownness is reached. remove fram pan and put in a bowl and season each slice with fleur de sel and pepper, and brush with more olive oil. add parts of the lemon zest and a few drops of the juice, too. continue frying the other slices and proceed in the same way. when done, quickly fry the garlic and thyme leaves in the pan with the leftover oil. pour the oil over the aubergines. leave to marinate for an hour at room temperature and serve with some flatbread.

yeasted flatbread with za'atar

i am still looking for words about the things that have happened... i'm still paralysed. all i want to do is curl up in a ball. but since that's not an option, it's business as usual (as far as possible). meaning: i haven't really canceled any of my plans for the near future, so far - but maybe when the severety hits me, i'll reconsider. let's see how far i'll get without breaking.

for the time being, i am forcing myself to plan ahead and keeping me distracted. yesterday i wanted nothing more but to go home in the evening. but i stopped by the diy store to buy some wood planks. those photography backgrounds and surfaces that i've been meaning to make for over a year have waited much too long... and a little paint job with nice color never hurt; i even think this self-induced homework will be quite therapeutic...

i made these breads a while ago - and the, strangely, forgot all about them. i don't know how, because they were actually really good? maybe i'll make them again for the next fork and flower supper with the theme 'jerusalem'. planning, planning... is what keeps us on our toes.

yeasted flatbread with za'atar

adapted from arabesque by greg malouf

ingredients:

500 g flour

20 g salt

30 g fresh yeast

20 g sugar

1 1/2 cups warm water

1/2 cup olive oil

2 tbsp. za'atar

2 tbsp. black cumin seeds

1 tbsp. ground cumin

1 tsp. fleur de sel

directions:

place the flour and salt in an electric mixer. in a separate bowl whisk together the yeast, sugar and water to a smooth, creamy liquid and add it to the flour. mix with the dough hook for 5-10 minutes until the ingredients form a smooth, glossy dough. cover the dough with a cloth and place it in a warm place to prove for around an hour. 

knock the dough back and cut into equal sized balls (about 8-10 pieces). roll out lightly on a floured surface, to about 1.5 cm thickness. for the spiced oil, combine a third of the olive oil with the za'atar, another third with the cumin seeds and the rest with the ground cumin. brush each round with one of the three types of spiced oil and sprinkle it with a little salt. place the breads on a baking tray and leave them to prove in a warm place for a further 10 minutes. preheat the oven to 180 degrees c (360 degrees f) and bake for about 15 minutes until golden brown. 

ps: za'atar is probably my favorite spice, ever. it's zesty, flavorful, but still not overly dominant. just great and really surprising.

strength & tea

the start of 2013 wasn't really what i was expecting. just really: the list of sources for sadness was already too long. but now something happened that puts all other things in perspective... someone in my family is very ill, and it came as a big shock to all of us. when i got informed, a dam broke inside me. all the toughness that i was trying to muster during the hiccups of the past few weeks, and all the no-self-pitty attitude suddenly left me, and i was overwhelmed by an incredible sadness and desperation. i couldn't stop crying. so far in my life, i've encountered a few tough things. like heartaches or general interpersonal partings, financial worries, a job i didn't get or a promotion that didn't happen, a holiday i couldn't afford, people who disappointed or betrayed me, loneliness and directionlessness, the challenges of having to grow up, much too late... but that all seems so insignificant now... now i realise that everything else just wasn't and isn't important. an illness is something so radical and dominant - that in comparison, nothing else is really important. health - it's just so easy to take it for granted; and a severe illness always feels so far away. my life is a construction zone, yes. yes, i have no orientation and i'm lonely and worried that certain aspects of my life will never improve, and it leaves me anxious and tired of life, sometimes. but all that is just nothing compared to having to worry about someone and the family that's involved.

at the moment i'm just trying to find ways to be supportive - although that is going to be really challenging for me, if i'm completely honest. while as my mom has this incredible talent to get stronger in times of hardship, i'm the opposite. when i have to face a problem, i break. but for once, i'm praying for strength and endurance, and for the ability to be unconditionally supportive. and for the strength to be positive and selfless, and for the ability to radiate strength. be strong and drink tea, my mantra for the new phase. 

lentil empanadas

there are a few good things about this blog... not just the obvious getting to eat a lot of good food. but also the fact that it forces me to be active. because (confession time!) i'm often very lazy... and the more lazy i get, the more lazy i get (very smart sentence, i know, thank you). truth is: after work, i often can't muster the energy to do much else than kick of my shoes, throw myself on the couch and stay there until i'm too tired to do even that and schlepp myself to bed... sometimes i'm even too lazy to make myself a cup of tea, let alone get up again and get the remote control (yes, that bad). i tend to be a couch potato (there, i spilled the beans). and of course, the bad conscience isn't waiting, soon after such a wasted evening... honestly, isn't life too short for bad tv (though i enjoy it immenesely at times) and fast food? you can see me nodding heavily now. life definitely is too short for such nights - at least if you plan to make them a rule. i don't know about you (and if you're a glossy fox, you probably never heard of such nights, let alone let them into your home, na-ah), but i definitely have this 'hang out' gene, that makes me extremely robust towards relaxation. i enjoyyy it! like, i can't get enough of it. and once i start, it's hard to ever get anything done again. so, actually, it's better not to even start, for me.

this blog is a blessing to me, because it keeps me on my toes. because - especially since i'm alone and not responsible for anyone anymore after i come home - it's a constant trade-off: kick off shoes, dominate couch and not do anything at all? versus throw kettle on, turn the oven on, chop some vegs and at least create something edible (looking) for the blog? the latter option mostly wins (except for that extremely rare events when i'm really just blissfully happy with nothing but a pair of slouchy track pants and bad tv). my motive to get up and create and cook is you. yes, you! because not to have posts with yummy food ready in the pipeline, it has started to make me nervous... the more people read fork and flower, the more i want it to be goooood content, good food, inspiration for your hard days' life! i don't want to let you guys down! so i go the extra mile, i chop, i roast, i fry, i spice, and blend... i get the table linen out, i style my dish, i am looking for the right ray of light and the perfect angle for my shot. i am active - in order to create a good meal, in order to get a good picture, in order to be able to write a nice story around it. and it's not entirely altruistic (of course, readers come first, but there's also another element): what's good for fork and flower is also good for me. because i'm not turning into a lonely nutter without any hobbies (okay, lonely nutter, maybe, but at least i've got a hobbie and some results on hand that make me proud, and feel like the time spent doing it weasn't really invain...).

so what i've learned through this humble blog here is: go out, create, be active! do something, anything. stop planning and start doing! get off pinterest and start a project! stop talking about your dreams, be active about them. and don't stop. because it's so rewarding, for yourself. it helps you to grow. and it gives life a meaning. even if your 'really big dreams' (in my life, that would be something like a really nice, big home with a lot of guest rooms, and maybe a world tour, to see things of the world, and marry rich, of course, laugh) won't necessarily come true, like, ever - you've still got some things to show off, to be proud of, that document that you did something valuable with your time. one day, baby, we'll be old - and we'll better have some stories to tell. so we shouldn't just 'hang out' - or we'll never achieve this. don't get me wrong, there is nothing wrong with the odd night in! we all need our 'dead time' - be it only to let our shiny new chanel nail polishes dry... i know that, and it's vital (at least for us girls...). all i'm saying is: try to make more. push yourself! do something you've always wanted to do. start a blog. sew your own underwear! play chess! sing, dance, jump, run, work out, do yoga, recycle, draw, play. anything, if it helps you to stay hungry, stay foolish. mayabe volunteer in an old age pension. do something that makes you happy, that fills your time with meaning. you'll see it's a blessing. for you - and maybe for others, too.

how the hell am i now making the link to those really good but not so pretty empanadas? duh.

lentil empanadas

ingredients:

1 cup cooked lentils (i cooked them with carrots, onions and celery stalks)

1 large sweet potato, finely diced

1 onion, finely chopped

1 garlic clove, minced

1 piece ginger, minced

1 piece chile, finely chopped

2 tbsp. indian curry powder

1 tbsp. masala

1 tbsp. turmeric (curcuma) powder

1 cup fresh cilantro (coriander) leaves, finely chopped

2 tbsp. ghee

1 cup vegetable broth

1 pack puff pastry

1 egg white

directions:

preheat the oven to 220 degrees f / 400 degrees c. heat the ghee in a large pan. start by toasting the spices (curry powder, masala, turmeric) together with the onion, chile, ginger and garlic. sweat for good measure. then add the sweet potato and cook for 3-4 minutes. stir in the vegetable broth, then cook some more. after a couple of minutes, add the cooked lentils and the cilantro. cook until most of the liquid is evaporated, and the sweet potatoes are tender but not completely soft. turn off the heat and put aside to cool to room temperature. after that, roll out the puff pastry and cut it into 7cmx7cm squares. place 2 tablespoons of the lentil-sweet potato mixture in the middle of each pastry square. now bring the edges together and press firm (if they won't stick, try using egg wash - half egg white, half cold water). brush with egg wash. place on a baking sheet lined with parchmenet paper. bake for 20 to 25 minutes, or until golden-brown. serve warm or cold. 

note: it would definitely be yum to serve this with a dollop of cilantro spiced yogurt, or a sweet chili sauce with lime... but what can i say? i was just too bloody lazy... (irony of the situation = nice twist for you).

and also: are all empanadas doomed to look ugly? does anyone know how an empanada, from the inside, can look its best on a picture? i heavily doubt there is any major insight on that matter, but you never know... people are crazy. there might be an empanada-obsessed photographer out there. i'm pushing my luck.

pavlova with strawberries

since january, life has been happening with full speed... work (my real job) kept me on my toes with a few projects that have been a lot of fun. we moved parts of our family's domicile this past weekend. my mom organised everything about the move with a general's authority and discipline, it was incredible. and though i find moving truely horrible, generally speaking, it was okay since i was awarded with the best task, namely unpacking the kitchen stuff. muesli station on a bar cart included! and naturally, as i'm taking my tasks seriously, i also got to do the grocery shopping and cook for the movers and friends who came to help (a nice minestrone verde, which was awfully good but i can't show you because i forgot the camera, tough luck). it was still exhausting, especially since there will be yet more moving... my home will experience some changes itself. i'm actually looking forward to living alone, really alone, with no one to consider and take care of but me. but the planning simply keeps me breathless... not that it's that much to do. but there somehow hasn't been one moment's peace since the beginning of the year (or so it feels). 

the side effect? well, i've always been a troubled sleeper. but lately i find myself sleeping 'like a stone' (as we say in german), simply because i'm always that exhausted (by all means - a good side effect, indeed). it's like a constant domination of clouds. although i can see the sun seep through, partially... but it's just not big enough to warm everything. 

but i don't want to complain. what i want, instead, is to stop and think about the good things that have happened that leave me thankful and humbled. 

like, last week i went out in the morning, and in spite of the snow revival, the birds were chirping like there would be no tomorrow. the world seems to wake up from hibernation again. the flowers in my home are filling the air with an awesome perfume. my personal, custom-made pallet bed is currently in the making (you'll hear about that later). there is more cake in my home than i can eat (okay, my jeans don't thank me for that...). i've got friends who stop by for an impromptu tea time, on a sunday (i think it's partly because they worry about my sunday blues... isn't that the cutest thing?). family friends who are so supportive, who stop by with cake (yum) and pizza for short breaks in between moving sessions. my new dotted scarf (that i got from my friend nina and haven't stopped wearing since). kusmi's euphoria tea, who keeps me company on lonely nights. whats'app (seriously, how ever did we spend our time without it?). dreams of a summer holiday. and last but not least, the hope that i'll find love again, in due time. granted, i have no clue where this hope comes from. so i'm surprised but all the more thankful for this hope. it's curing me from the inside.

yes, that's the current hurly-burly clutter of thoughts in my mind... there are such an awful lot of thoughts to be thought; good and bad. it's like a storm in my head... but, just like with the weather, a storm brings cloudlessness and clearness. and there will be peace in my mind, again. i just know it. all in due time. 

pavlova with strawberries

see two other mini pavlova versions here or here

ingredients merinuges:

4 egg whites

1 cup sugar

1 tsp. lemon juice, to clean the utensils

1 tbsp. baking powder

1 tsp. corn starch

for the vanilla cream: 

250 ml cream, whipped

1 vanilla bean, extracted

4 tbsp. confectioners' sugar

500 g strawberries

2 tbsp. acacia honey

handful mint leaves

2 passion fruits, pulp scratched out

directions:

preheat the oven to only 100 degrees celsius (200 fahrenheit). this is an (i guess) important first prep step: sprinkle the lemon juice on a paper towel, and wipe it over the bowl and all the utensils that will be in touch with the egg whites prior to beating them (i.e. also the mixer forks), spatula etc. this will remove any potential grease. beat the egg whites with the baking powder, first, for a few minutes, until mostly stiff. add the sugar only then, and the corn starch. beat on until very white-shiny and stiff. shape little meringue ponds with a spatula freestyle, or perfect little heaps with a confectioner's pipe (like we did), on a baking sheet. you should get around 9 meringues, depending on their size. place in the oven and dry (not bake) for 1.5 hours or until dried out and hard from the outside. turn off the oven and leave the meringues in the oven to cool completely.

whit the cream, add the vanilla and the confectioner's sugar. thinly slice the mint. wash and clean the strawberries, slice and sweeten with honey. assemble the pavlovas: pipe on the cream, then top with strawberries, and, if you like, a spoonful of passion fruit pulp (i didn't have any left for the picture, sorry - but it was good with it, nice and tangy). decorate with some mint slices. serve immediately - before everything is soaked. 

scotch quail eggs

hey friends. i'm back from ticino (southern part of switzerland)! we went there yesterday for a short two days (or one night), to help my family move part of the former home. apart from some exhausting back and forth packing and unpacking, i tried to enjoy the time off. the italianità is really contagious; it catches you within a few seconds only. it was good to soak up the sun for just a little while, sniff some spring like air, actually see some palm trees and change the current perspectives... now i'm back home, drinking tea, reading food magazines (i already found some nice easter recipes) and thinking about the next supper club event... 

here's another dish from the last one, 'spring awakening', that was served as an amuse bouche. i learned how to make those scotch quail eggs at 'the modern pantry' in london (i actually made about 200 of these one day, i was dreaming quail egg dreams for over a week after that...) and since i've always wanted to incorporate them into some menu. they're really quite surprising, both in the looks and in the taste department.

scotch quail eggs

ingredients:

12 quail eggs

500 g merguez sausage, other sausage meat or lamb mince

1 tbsp. fennel seeds

1 tbsp. black mustard seeds

1 tbsp. paprika

1 onion, finely chopped

1 garlic clove, finely chopped

3 tbsp. olive oil

1 slice toast bread, soaked in milk

1/2 cup milk (to soak the bread)

fleur de sel, pepper

2 eggs

2 cups flour

2 cups panko (or, in case you don't find any, use crumbed cornflakes)

1 liter vegetable oil, suitable for deep frying 

directions:

bring water to a boil, then cook the quail eggs 3 or 4 at a time for exactly 2.5 minutes. drain the quail eggs and cool in ice cold water until cool peel the eggs, then store in water until later use. in the meantime, prepare the merguez coat. 

chop the bread very finely, then soak it in some milk. process the merguez in a food processor until finely minced. heat the olive oil in a saucepan, then sweat the onion and garlic together with the fennel and mustard seeds and paprika. fry until the onion is translucent, put aside and let cool. combine the meat, onion and spice mix and the bread. knead with your hands to a homogenous, shapeable mixture. 

now, take a golf ball size of the merguez mixture with your wet hands, and press it flat in your palm. place a quail egg in the middle, then close the merguez mix around the egg, pressing gently, being careful not to crush the quail egg. put aside and continue one by one. heat the oil in a steep saucepan. 

now on to the breading. prepare three plates; place the flour in one and season with a bit of salt and pepper, stir the eggs with a fork in another and the panko or crumbed cornflakes in the third. start by rolling each scotch egg in flour, then turn it in the eggs liquid until well coated. then coat in the cornflakes crumbs. when done, test the oil for hotness: when a bread crumb sizzles nicely in it, the heat is good. deep fry each egg individually for 3 to 4 minutes until golden brown. remove with a sieve and place on kitchen paper to remove the excess fat. cut into half with a very sharp knife and either serve warm right away or cold. 

to serve, place the halved scotch egg on a few leafy greens (i used common watercress) and adorn with some seasonal accents; like finely chopped radishes and edible flowers and a little vinaigrette. it

lamb filet on lemon risotto & spring vegs

this week, i met an old friend for dinner. we hadn't seen each other in a while, so it occured to me how much our images and roles shift during the years. like, i remembered very well my teen me around him. when i got home i felt strangely grown-up and like i've got so much more relevant stuff to share now. it feels good. it even made up for the fact that while i ate the club sandwich (with pomme allumettes and mayonnaise, naturally) he had the salad (the salad, you guys!). why do i always want the indecent variant? 

anyway. back to the supper club... words can't describe how much joy this whole supper club concept is providing me! honestly, work keeps me really busy at the moment. but i feel like there's always enough time to think about the next supper and how i could surprise my guests. so many ideas!

but first, let's talk about the last one. that was the main course of the menu 'spring awakening': lamb filet on lemon risotto with fresh peas (do you remember how much i love to pod fresh peas? it's that time of the year again!) and baby carrots. i added a few drops of a freshly made ramsons pesto (which is not pictured because it was so good and used up by the time the sun was up again and i was able to shoot this...). 

lamb filet with lemon risotto, fresh peas and baby carrots

ingredients:

1 cup arborio risotto rice

2 cups white wine

1 liter home made vegetable broth or bouillon

1 white onion, finely chopped

1 garlic clove, minced

2 tbsp. olive oil

1 cup parmesan cheese, grated

2 tbsp. butter

1/2 lemon, zest and juice

1/4 preserved lemon, finely chopped

lemon oil, to season

salt, pepper

4 lamb filets, patted dry

3 tbsp. ghee

fleur de sel

1 tsp. black pepper, freshly ground

1 kg peas, podded

2 garlic cloves, minced

3 tbsp. butter

3 scallions, finely chopped

handful mint leaves, finely chopped

fleur de sel

500 g baby carrots, cleaned with a brush (leave the greens on)

2 tbsp. ghee

1 tbsp. sugar

1 cup ramsons

1/2 cup olive oil

directions:

for the risotto, heat the olive oil in a large saucepan. sweat the onion for a minute, then add the risotto and garlic. sweat for another minute. deglaze with the white wine, stir well and cook until no more liquid is left. cook on medium high heat, always incorporating another ladle of broth, and continue to stir. add the lemon zest and preserved lemon and cook on. when the rice is al dente, add the parmesan and butter and season with salt and pepper. heat through. shortly before serving, season with lemon juice and a few drops of lemon oil. keep warm.

for the meat, preheat the oven to 80 degrees f. use the oven to preheat the plates. heat the ghee in a good frying pan until very hot. fry the meat on each side for a few minutes until browned, seasoning with fleur de sel and pepper. place on an oven proof baking pan and put in the oven for 5-10 minutes, so the meat can heat through and relax. slice each filet diagonally.

for the vegs, pod the peas and blanch in boiling water for 3 minutes. drain and cool in ice cold water. drain again. melt the butter very slowly, until browned. add the peas and heat through. then add the scallions and garlic. season with fleur de sel. keep warm. shortly before serving add the fresh mint.

for the carrots, heat the ghee in a frying pan. add the carrots and fry on medium heat for a few minutes. stir occasionally. sprinkle with the sugar and fry some more until caramelized and browned. 

for the ramsons oil blanch the ramsons in boiling water for 30 seconds, drain and cool under running cold water. pat dry and process in a food processor together with the olive oil to create a smooth, green, fragrant oil.

to assemble, ladle some risotto onto the middle of a plate. add the peas around the rice. carefully place two to three meat slices and the carrots onto the risotto. drizzle over some drops of ramsons oil (not pictured). serve hot.

ps: wow... that was a long recipe... gotta go sleep now! good night, friends. xo

preserved lemons

to preserve and can things at home makes me feel in control... life is good with preserves. like, come what may, i can still cook dinner for a crowd. and that's way more worth than money - if you ask me. but then again, i'm a foodie, i've got my focus and i'm probably biased... so don't ask me.

if you ask me, however, i'd tell you that preserved lemons are a good thing. you'll be able to use it for a lot of things; like most middle eastern dishes. but also a lot of mediterranean or common everyday dishes can use a a generous, zesty twist! it adds "ooompf". hands down, taste is the driver for foodies. but there's even more worth mentioning about preserved lemons; namely that it's also super healthy! the preserving enhances the good things that are inside the lemons (i.e. vitamins) and makes the nutritious beneftis even bigger (okay, here stops my humble foodie know-how and i'll pass you on to the experts on this matter...). 

conclusion: it's good, it's healthy and you can stick your tongue out at winter (there!). something fresh, tangy and springy in a jiffy is what we need, right? and make it pronto, please. batting eyelashes.

spring in my step

now that spring is near - almmost - i got myself a couple of colourful accessories. like these four ballerinas (four! eep!). i simply couldn't pick just one or two... so they all went home with me. sad fact: i heard there will be snow again by wednesday. i'm actually screaming "noooo!" in my head, but the weather god rarely hears me (men are all bastards... is what i keep repeating, but no one listens. of course i'm kidding, sort of...). admission: i still wore flats and no socks (!) to work today. take that, evil weather gods! i did it just because i can, and it honestly felt a little rebel, just a little (until i realised it's bloody freezing and my feet look strangely white and misplaced...). also, next time it would be a good idea to shave the legs, like, really and thoroughly... not just, you know, the winter kind of running over it quickly... maybe. just saying. it's that time of the year again, after all (or at least i hope it will be, soon). what's not to love about spring? i'm in a for a spring fling! i've already got the shoes for it, can you help me with the rest? thank you, (weather) gods.