thai spiced aubergines salad

this is, admittedly, a pretty bright and cheerful yellow. and it's a good thing that it's cheery, too, because we sure can need every cheerful little element we can get at the time...

you haven't been let in on this really upsetting piece of news to date, and i'm feeling kind of guilty for not sharing it with you. but i just haven't found the right words, or couldn't muster the energy to write such horrible things, it's either or. well, it's something that was (and still is) somehow hard to digest... see, my sister in law and dear friend has got breast cancer. with two little boys, this family is really in some rough times. it came out of nowhere and shocked us all immensely. it was like a terribly loud wake up call. now of course we're sticking together and everybody is trying their best to contribute to the situation. simply by presence, holding hands, giving a hug, eating cake, playing with the kids, providing a helping hand in a time that's so tough. there is not much i can do (and it does drive you nuts, in a way i can't explain...), but i believe it's the little things: being there and providing energy and love. and well, the obvious asset i could bring into the fight is preparing meals. alas, one night per week, i stay with them and cook for the little family of four. and then we sit down and pretend for a few minutes that everything is all right. and we hold on to the belief that everything will be back to normal, soon. because it will be, only even better, and maybe enhanced by a new common strength and love of life. so, if you see some more yellow backgrounds in the near future, it's a sure sign that we're fighting on - and still cheerful.

thai spiced aubergines salad

ingredients:

2 aubergines, halved
1 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. soy sauce
1 tsp. acacia honey
1 organic lime, zest and juice
1 piece ginger, grated2 garlic cloves, minced
3 drops harissa or sriracha hot sauce
1 tbsp. sesame (white or black)
1 cup cilantro, finely chopped
1 tomato, deseeded and finely diced
1 tsp. fleur de sel (if needed, depends on the saltiness of your soy sauce)pinch chili flakes, if desired

directions:
preheat the oven to a high heat and turn on the grill function (if available). put the aubergine halves on a pan, cut sides facing up, and brush with the olive oil. roast for about 25 to 30 minutes, until it's partially browned. let cool, then scratch out the flesh (a fork works just fine). in a bowl, combine all other ingredients to a simple, asian tasting dressing: sesame oil, soy sauce, honey, ginger, garlic and lime juice, then season with harissa and/or chili flakes to desired hotness and salt (only if needed, depends on your soy sauce, as mentioned above). combine the aubergine flesh, tomato cubes, cilantro and sesame, pour the dressing over it and serve.

yoghurt marinated chicken with persian jeweled rice

one of the things i always loved most about summer is riding a bike, not because you want to go from a to b, but because riding in itself means sheer pleasure. warm wind in your hair is a sensation that in my eyes easily translates to 'freedom'. we haven't been very lucky with the weather until now, so a bike tour was not on the list. but i got this freedom summer sensation once, during a walk home, i think when i looked at the very saturated, very green trees. and suddenly, without even wearing sandals (they're still hidden in the deepest corners of my cupboard somewhere...) i just felt happy and light, like a fluffy cloud, like cotton candy and barbeques and nights spent outside, with hurricane candles burning (with that awesome, zesty, anti mosquito smell), your skin prickling from the sun, smelling of after-sun lotion... i have a vision of summer. i can smell it, i can feel it, i can taste it. i'll embrace it when it's finally here. welcome, summer, make me happy.

sure as hell, i'm going to buy a new bikini when in paris (eep!) next weekend, come rain or shine. i'll be so ready for a boat trip! ha.

yoghurt marinated chicken with persian jeweled rice

both adapted from an old gu's mezze cookbook

(serves two)

ingredients for the chicken:

500 g chicken breast filets

2 cups plain yoghurt

2 tbsp. curry

1 tbsp. turmeric

1 tbsp. sweet paprika

1 tsp. freshly ground black pepper

1 nutsized drop of harissa

1 organic lemon, zest

1/2 lemon, juice

2 tbsp. olive oil

4 tbsp. clarified butter (for frying)

1-2 tsp. fleur de sel

wooden skewers

directions for the chicken:

wash the chicken under the running, cold water and pat dry with a paper towel. place in a sealable bowl. combine the yoghurt with the curry, turmeric, paprika, pepper, harissa, lemon zest and juice and olice oil. stir to combine. then marinate the chicken in the yoghurt for 12 hours (overnight). the next day, remove the chicken from the yoghurt and pat dry so that the filets are clean. put onto wooden skewers in a snakeline. heat gee in a large skillet, then fry a couple of skewers at a time, for about 2-3 minutes (until golden brown) on each side and season with salt. keep them covered with foil in the preheated, warm but not hot, oven until used.

ingredients for the jeweled rice:

1 small onion, finely chopped

1 tbsp. olive oil 

1 cup plain rice

1/2 pomegranate, seeds

1/4 cup pistachios, lightly crushed

2 tbsp. dried barberries

2 tbsp. dried pomegranate seeds (optional)

3 tbsp. pine nuts

1/4 cup cilantro, finely chopped

1 tsp. salt

directions for the rice:

heat the olive oil in a large saucepan, then sweat the onion for 3-4 minutes until transluscent. add the rice, and sweat it for a minute or so. add two cups of water, add salt and bring to a boil. turn off the heat, cover with the lid and let steep for 20 minutes. in the meantime, prepare the 'jewels': deseed the pomegranate half, place in a bowl and add the crushed pistachios, barberries, dried pomegranate seeds, pine nuts and cilantro. this will all be mixed with the rice. when the rice is done, stir in the jewels until just combined. 

assemble - just before serving

fill a little bowl with the rice mix, press firm, then turn upside down onto the plate. remove the bowl softly. add the 2-3 skewers on the plate and serve immediately.

note: this might not be the classic dish, as it clearly lacks 'a sauce', you will think... but the rice, prepared like this, is surprisingly moist and the nuts and berries and welcome flavor and tang. you'll find that you won't miss anything.

raw buckwheat muesli & 25 random things about me

for all of you who have been reading my blog for a while, there arequite possibly a few things you know about me. quite possibly, you've learnt that i'm a worrier, that i never wanted to grow up, that i am not particularly fond of would do anything to avoid phone calls and. see, i've revealed quite a lot. to add a little spice, here are some more, and random, things about me. reason why? i guess i just really love lists (another random fact about me).

1. as a toddler, i used to have extremely curly, incombable hair. so my mom made a bow around my head.
2. people say my dance style needs getting used to (and a lot of space). i don't blame them.
3. there was a significant phase of step dancing in my past. and in fancy dress, too. sweet, i know.
4. i have this inexplicable, intense girl crush on zoey deschanel. period.
5. luckily, i've now got digital tv (to record anything with zoey deschanel in it, obviously). 
6. i don't have this 'i'm fed up with this song because i've listened too it for too long' gene.
7. though i'd love to wear heels, i just don't like them on me.
8. i must have watched 'arielle the mermaid' over 200 times.
9. at a certain stage, i even believed i morphed into arielle. my 'arielle-show' was (still is) pretty convincing.
10. i don't have stage fright. which can or can not be a good thing when it comes down to it.
11. while all other kids couldn't wait to be grown-ups, i hated it to have to grow up.
12. i can cry and laugh at the same time (my best friends can testify - it has happened only recently).
13. okras give me the creeps.
14. chickpeas might be my favorite thing on earth. 
15. i'm dreaming of a birkin bag (but then again, aren't we all...).
16. i broke my arm in gym at the age of ten. since, i'm skeptical towards any kind of extreme sports.
17. in kindergarten, i gave a boy i liked my brother's he-men (i didn't ask my brother first).
18. when i was 4, i wanted to marry the neighbor boy. when asked why, i said his voice was so lovely.
19. i can't roll the "r" properly. it freaks me out!
20. board games bore me to death, though i always pretend i love them (more social, keep up the facade).
21. though i love kids, i'm not sure i want my own.
22. everything in my home looks in order - on the outside. if you look in the drawers, that's a different story.
23. i hate cellars at night (or any time).
24. there have to be more soupières (and tableware in general) in my life. i'm crazy about them.
25.my favorite style of traveling might be roadtrips.

despite my obviously crooked and sometimes strange little life, i actually kinda love it.

raw buckwhea muesli 

ïngredients:

1 cup buckwheat

1 cup quinoa milk

1 tbsp. pollen

1/2 cup yoghurt

1/2 cup mixed berries

2 tbsp. maple syrup

directions:

soak the buckwheat in the quinoa milk overnight (put it in the freezer). drain any excess quinoa milk should you wish. top with yoghurt, berries, maple syrup and pollen.

vanilla vanilla (perfect butter cream) cupcakes

sometimes, i'm wide awake and bolt upright in bed, in the middle of the night, with a pang that comes out of nowhere... and then i'm left to reflect. about my endless to do list, about emails from friends messages i haven't replied to yet, about good things i could do to someone who's not having a good time at the moment... sometimes, these thoughts keep me awake for hours. sometimes, if i'm lucky, i get back to sleep before dawn (usually like 5 seconds before my alarm goes off). so i usually read a book (always on my nightstand) or browse through blogs. i love that blogs don't have a specific, fixed appearance date or time, but there's something new to discover at any (whatever ungodly) hour. 

i fear today will be a long day, sighs. i'm off to work now.

vanilla vanilla cupcakes

kindly borroughed and adapted the recipe for the cakes from gastonlegourmet

and the frosting from martha stewart *

(makes about small 20 cupcakes)

ingredients for the cakes:

250 g flour

1/2 tsp. baking powder

1 pinch of salt

2 tsp. vanilla extract (i used more, in fact, i always do, hehe)

120 g butter, softened / at room temperature

2 heaped tbsp. vanilla sugar

300 g sugar (i used a little less)

2 large organic eggs

240 ml milk

directions for the cakes:

preheat the oven to 180 degrees. combine the dry ingredients: flour, baking powder and salt. with an electric mixer, cream together butter, sugar and vanilla sugar. then, one by own, add the eggs and mix until incorporated. combine the milk and vanilla extract. now gradually add half of the milk mix, then half of the flour mix, then the rest of the milk and flour. divide evenly into cupcake liners, place them in a muffin baking form (12 at a time, only, sadly) and bake for about 20 to 25 minutes (depending on the size of your cupcakes). when an inserted stick comes out clean, they're good to go. remove and let cool. 

ingredients for the frosting**:

250 g / 1 cup or 2 sticks unsalted butter (the best you can find), at room temperature (this is important)

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons pure vanilla extract (or more, see note above)

directions for the frosting***:

in the bowl of an electric mixer, cream the butter until white for a couple of minutes (martha didn't mention this step, but i found that it's important). gradually add 4 cups of sugar, first folding them into the butter with a spatula, then beating again. add milk and vanilla. beat on medium speed until smooth and creamy, 3 to 5 minutes more. gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency. martha notes that you may not need to add all the sugar - but i always find i did.

* this is only the first time that a butter cream frosting turned out perfect in every way. thank you, martha! also, i tried to make this perfect, iconic magnolia bakery swirl. they say it needs about 40 hours of practice to get it right. i didn't have the time, then and there, so i ended up piping it onto the cakes instead. looks polished every time and you can't really get it wrong. foolproof. and i rely on foolproof, when it comes to baking, as i'm definitely not a natural at it. 

** my mom used to say 'frostening' all the time, about 100 times a day, until, one day, i thought if i'm never going to correct her it's going to drive me crazy. now it always makes me smile whenever i think of the word. frostening. kinda has a nice ring to it.

*** see above comment (with two stars).

chia seed pudding

so, i broke the lens of my dslr camera... just dropped it, accidentally. oh, i wept like a baby, instantly, and for an inappropriate amount of time. no countenance at all... (yes, that's me). and as much as i tell myself that it's only a material damage, if i'm completely honest it just broke my heart and with it my hope. i do sound melodramatic, i'm aware. but it feels like such a loss! i need my camera! i'm attached to it at the hip (almost). ugh, the cruelty! 

anyway, who needs this special new handbag that you've been lusting after for two years if you can buy a new lens, that you already have, but accidentally broke, right? i hope you'll still get to see pictures in the meantime. i guess it's back to photography stone age then (might as well make a black box with a hole in it... tssk).

now chia seeds: chia seeds are very healthy and good for you. they've got lots of omega-3 fatty acids, proteins, vitamins and antioxidants... you name it - chia seed has got it. which makes my day... so much better. yeah. can you see me smiling, chia seed pudding? that was a smile!

chia seed pudding

serves 1 (for obvious reasons)

ingredients:

1/3 cup chia seeds (i used the white ones, but the dark ones work just as well)

3/4 cup warm water

1 tbsp. maple syrup

1 vanilla bean, extract

berries for garnish

directions:

put the chia seeds in a glass (one that you will want to use directly after to serve the pudding), and add the water, vanilla extract and maple syrup. stir to combine. put in the fridge for at least 6 hours or overnight. garnish with whatever your heart feels like: berries, coconut flakes, almond butter, honey, nuts... 

quinoa stuffed mini patissons

it occurred to me this past weekend that i might be living in the past... like, not really living in the moment, not really looking forward to the future, much, either. just, really, daydreaming (and then some...) about the good years that are behind me. and i don't mean yesterday or last year... but way back, like a decade, to when i was at the beginning of my tween years (gee, am i sounding like my own grandma...? sure am... it's bloody annoying... oh, hi, nonna! i love you!).

i am bathing in memories about my life a decade ago... it was a great time, sure, and pretty much objectively so. but isn't it paradox that back then, when i had everything, i was more looking forward to the future? and now i wish i could go back to that time, because it was so carefree and i was so young, and things were still... well, possible, in a way? i'm not saying that things aren't possible at my age. they certainly are. you just realize that the chances don't just jump at you, but you have to work hard for them.

well i'm feeling rather silly, hopelessly romantic and, well, melancholic for being past-oriented... and melancholic isn't exactly the trait you're striving for, is it. melancholy is only slowing you down, and spoiling the good presence, the good moments, that you'll never get back. the now. 

so, friends, i need to regain my forces. and i'm afraid, the excuse like 'i might just need a proper holiday' is too lame... but, sure, as wise people say: time will tell. i guess i'll need some 'focus on the presence' training... any volunteers? this country needs volunteers!

quinoa stuffed mini patissons

ingredients:

8 mini patissons (mini summer squash)

1 cup quinoa, cooked according to directions

1/2 cup sun-dried tomatoes

2 tbsp. olive oil

1 tsp. fleur de sel

1/2 lemon, juice

1/2 cup basil, finely chopped

1 drop harissa or sriracha chili sauce

directions:

cook the quinoa according to directions in lightly salted water. put aside and leave to cool; then add the tomatoes (finely chopped), olive oil, basil, lemon juice and harissa and season with salt. in the meantime, prepare the patissons: blanch them (as a whole), drain and cool under the running cold water for a while. chop off the 'lids' (about one third from the top). with an apple core remover (or whatever that's called...) make tiny holes into the patissons, to remove some of the flesh and make room for the filling. put aside (you can use it in a soup or in a ratatouille). take a teaspoon full of the quinoa mixture and spoon it into the holed patissons. place the lid on top. serve as an appetizer or healthy snack. 

woodruff lemonade

there's nothing i love more than some wild herbs or gathered goods, that you can turn into a simple treat. like this woodruff lemonade. in germany, the custom is to tint any woodruff dish green, to give it's iconic look. but i didn't think that was necessary. the taste is subtle, a bit like vanilla paired with forest air. 

happy sunday, everyone.

x

quick breakfast yoghurt with raspberries, pomegranate & barberries

last weekend wasn't exactly the busiest of weekends, with lots of activity. i decided to change that this (again long) weekend: i went for dinner with a friend yesterday, at a really love new place that looks like an american yacht club. the atmosphere with the golden light over the city and the lake was unique! and tonight, i'm hosting a mexican fiesta, complete with tortillas, guacamole, mango salsa, baked beans and of course margaritas (or so i've planned - i still need to figure out how to make them, though... countdown is running; i've got a few hours left!). and, since it's my nephew's birthday, there will also be a serious, extensive cupcakes baking session. instead of a frosting, there will be a pretty looking fondant icing... mind, they probably won't look perfect (or rather like my nephew himself made them... ahem), but i like to tell myself it's the thought that counts. wish me luck! and happy weekend to you, wherever you are. xx

quick breakfast yoghurt with raspberries, pomegranate & barberries

serves 2

ingredients:

2 cup greek natural yoghurt

1 cup frozen raspberries

3 tbsp. maple syrup

1/4 cup dried pomegranate seeds or fresh ones

1/4 cup dried barberries

1 tbsp. white chia seeds

1 tbsp. pollen (optional)

directions:

divide the yoghurt between two bowls. take the raspberries freshly out of the freezer and scatter them on top of the yoghurt. sprinkle with pomegranate seeds, barberries, chia seeds and pollen. pour the maple syrup over it and serve, maybe with a side of a little quinoa, almond or soy milk.

supper club #2 jerusalem - lemony roasted baby aubergines & pearl couscous tabouleh

the second supper club 'jerusalem' is already a few weeks back and i still owe you some impressions. and the menue, not to forget! i'm always a bit sad when the pictures don't turn out the way i hoped. but i think it's okay because honestly, it was hard work and many hours on our legs (my mom helped me, luckily) got the best of me. i want everything to be perfect for the guests, so that the pictures are for once second priority.

we served ten courses. alas, it was a lot to eat. we served tiny portions, of course. and people said they weren't actually that (unconveniently) full, in the end, which seemed to surprise them. i think it's just because basically, this cuisine is rather healthy, with good oils and lots of herbs and vegetables. 

sadly, i won't have any (other) pictures of the lamb chops course; this is the only one. but rest assured: it was a lot of meat to prepare for 14! all other courses and dishes will be (or have already been; like the matzo ball 'knaidlach' soup) posted here, asap.

for the lemony roasted baby aubergines, we adapted a recipe from yotam ottolenghi's 'jerusalem', yet again. we obviously used baby aubergines (which worked just as fine as the normal, big ones), because half an aubergine would be a dinner in itself, possibly. and we left out the feta crumbs on top, as there were enough other dishes in the menu which featured feta, and not everyone likes it. so we simply skipped it. they were still as marvelous as the last time around (on christmas). 

now on to the recipes... enjoy!

lemony roasted baby aubergines

adapted from yotam ottolenghi's 'jerusalem'

ingredients: 

6 baby aubergines or 2 large ones, with stem on
150ml olive oil
salt and black pepper
4 onions, peeled and thinly sliced
1½ tsp ground cumin
1 tsp sumac
1½ green chillies, deseeded and chopped
1 medium lemon, juice
1 preserved lemon, skin and flesh
2 garlic cloves, peeled and crushed

directions:
heat the oven to 200c/400f. halv the aubergines and brush generously with 100ml of oil and sprinkle liberally with salt and pepper. place cut side up on a baking tray and roast for 30 minutes (for the small ones) or 45 (for the large ones), until golden-brown.

meanwhile, pour the remaining oil into a frying pan over high heat, add the onions and half a teaspoon of salt, and cook for eight minutes, stirring, until parts of the onion go dark and crisp. add the cumin, sumac and one chilli, cook for a few minutes, then turn off the heat.

with the fresh lemon, make juice. chop the flesh and skin of the preserved lemon, discarding the seeds, and put in a bowl with any juices, the remaining chilli and the garlic.

the moment the aubergines are done, spoon the lemony sauce over the flesh side. spoon the onions on top and serve warm or at room temperature.

pearl couscous tabouleh

ingredients:

2 cups pearl / israeli couscous (more like pasta), or normal couscous

1 cup parsley, finely chopped

1/2 cup mint, finely chopped

1/2 cilantro, finely chopped

1 tomato

2 drops harissa or sriracha (chili sauce)

3 tbsp. olive oil

1 tsp. fleur de sel

1 lemon, juice

directions:

cook the couscous according to directions (in the case of the israeli pearl couscous, the preparation is the same as with pasta). shortly before draining the remaining water, put the tomato in the boiling water for a minute. cool and remove the skin, deseed and dice finely. put cooled down couscous and tomato in a bowl. add the herbs (mint, parsley, cilantro), harissa, olive oil and lemon juice, and season with salt. you might find that you need to add a bit more salt than expected. serve at room temperature. some hours of marinating won't hurt, so you can well prepare it ahead.

oh, and the flowers were a mix between pink peonies, pale pink ranunculus, bleeding heart (no kidding) and some others that i don't remember.... anyway, a joyful, colorful and vibrant mix of exotic looking flowers, i thought that's what a jerusalem supper needs, to add a little glamour.

mighty cherry blossoms

there is not much to add. just: the beauty of trees in bloom is healing, somehow.

baked potato with cheddar

sometimes in life, the good things are hard work. success, love, happiness... what you invest is what you get. that's just a general rule of thumb i acquired. other times, things just fall to you. and happiness comes easily. sometimes, a plain old baked potato with cheddar is all it takes to find bliss. even on a lonely, rainy night in. did you know i've discovered my new on demand digital tv box..? i fear it'll be my ruin... i'm obsessed. with downton abbey. and new girl. and... oh, only one ore two other trashy series... it's so comforting. add a baked potato (or two) and i'll never complain again, i promise.

baked potato with cheddar

ingredients:

1 baked potato (because this was obviously a dinner for one, pff)

2 tbsp. crème fraîche (or sour cream)

1 tbsp. chives, finely chopped

3 tbsp. yellow cheddar, grated

directions:

preheat the oven to 220 degrees c / 380 degrees f. wrap the potato with foil and bake for one hour, at least (or a bit more, depending on its size). add a generous dollop of crème fraîche, chopped chives and cheddar (hey, nice alliteration, buddy!) and enjoy. 

ps: i might or might not eat the potato skins, too.

vanilla & tonka bean birthday cupcakes

birthday cupcakes! not for me, silly... for a friend. i actually wanted to bring 30 bought cupcakes to the party - but (and i'm saying this in a neutral way... ahem) the shop only sold 15 at a time. 15 tiny cupcakes! what can i do with five-bloody-teen cupcakes, eh? so i told them to stuff it, bought philadelphia, sugar, and vanilla and made my own. there, take that, cupcakes shop!

vanilla & tonka bean birthday cupcakes
adapted from martha stewart's magnolia bakery recipe - makes about 30 small cupcakes

ingredients:
2 3/4 cups flour

1 tsp. baking powder

1 pinch salt
1 cup (250 g) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk

1 pack (2 tbsp) vanilla sugar
1 teaspoon pure vanilla extract

1 teaspoon tonka bean, grated

for the frosting:

2 packs (500 g) cream cheese / philadelphia (use the full fat one, is what i tell you)

2 cups confectioner's sugar

1 pack vanilla sugar 

optional: 3 tbsp. full fat milk

decoration; i.e. candied lavender, candied rose leaves, ladybugs, etc.

directions:

preheat oven to 180 degrees c / 350 f. line a muffin tray (mine has 12 molds, so i had to bake in two rounds) with paper cups; set aside. in a small bowl, combine flour, baking powder and salt and set aside. in the bowl of an electric mixer fitted with the paddle attachment - or with a handmixer - cream butter until smooth and creamy. gradually add sugars, beating until fluffy and white, for about 3 minutes. add eggs, one at a time, beating well after each addition. add dry ingredients in 3 parts, alternating with the milk and vanilla / tonka bean, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. divide batter evenly among liners (i use an ice cream spoon), filling about three-quarters full. bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

transfer to a wire rack to cool in tins for 15 minutes. remove cupcakes from tins, and cool completely on rack. once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. serve at room temperature.

for the frosting:

put the philadelphia in a bowl, gradually combine with the sugar. beat with the electric mixer. add the vanilla sugar. if the consistency is too thick, add some milk. 

pipe the frosting onto the cupcakes and decorate with whatever your heart desires; i used candied lavender, candied rose leaves and ladybugs. 

matzo ball (knaidlach) soup with chicken broth

one of my favorite dishes as a kid was 'griessnockerlsuppe', an austrian soup with semolina dumplings. actually very similar to matzo ball soup; with the only difference that matzo is made from breadcrumbs (matzo bread). and that it's jewish, of course. though, technically speaking... its origin is in the jewish israel, but - as ottolenghi states - it's also a staple in some muslim households. so of course it had to be part of the last supper club with the theme jerusalem.

if you've seen this soup before here and here, it's because i am really, really fond of  it...

matzo ball (knaidlach) soup with chicken broth

adapted from 'jerusalem'

ingredients:

2 eggs

40 g butter, melted

2 tbsp. parsley, finely chopped

75 g matzo meal (i took matzo bread and processed it with the blender since i couldn't find any)

4 tbsp. soda water

1 tsp. salt

1 tsp. freshly ground black pepper

good chicken or vegetable broth (preferrably home made)

directions:

to make the knaidlagh, whisk the eggs in a medium bowl until frothy. whisk in the melted butter and the parsley. gradually, stir in the matzo meal, followed by the soda water, and stir to a uniform paste. cover the bowl and chill the batter until cold and firm, at least an hour or two and up to 1 day ahead. 

using your wet hands (or two spoons), shape the batter into balls the size of small walnuts (mine were smaller, since i wanted to serve them in a tea cup) and place aside. drop the matzo balls into a large pot of gently boiling salted water. simmer gently until tender, about 30 minutes. remove the knaidlagh with a slotted spoon and transfer them to a plate. they can now be chilled for up to two days. or they can go straight into the hot soup. be prepared to serve some more, i tell you guys.

green salad with beech tree leaves

 

there is this slightly odd new obsession with greens from the forest: ramsons (they make total sense), but also dandelion buds. and now beech leaves. gaga, i'm telling you. my mom came up with it, apparently that's a super delicious salad addition? and it was. only that you don't really see it on the picture, the tiny soft green leaves just disappear among the bigger salad leaves... but rest asured: beech tastes wonderful! especially with the world's best salad dressing.

green salad with young beech tree leaves

ingredients:
1 green salad of your choice
1 cup young beech leaves
+ world's best salad dressing

directions: 
wash the salad in ice cold water, shake dry. make the dressing. arrange the salad on a plate and drizzle with the dressing. decorate with beech leaves. serve.