wild herbs crostini

as a kid, the only way to get me to walk five minutes without "a purpose" (as i called it, apparently) was an impossible endeavor. it wasn't that i didn't like nature. i was always out being adventures. but, simply to walk! an ordeal. and downright pointless in my eyes. a purpose though turned the whole thing of sunday walks around. give me a means of transport (blades, a kickboard, a bike) or something to collect and gather (like wild herbs, chestnuts, tea leaves or even just branches and stones or shells) and i was game (and willing to forget that i had to put one foot in front of the other in a seemingly senseless and never ending cycle…  

today, though, i'm more than happy to range the woods. in fact, i almost can not sit still at work when the sun is out. it pulls me towards the trees and meadows and fiels. to go and see what my friends wild galric, buds on trees, edible flowers and herbs do. every week, something new is out for us to discover. it is beautiful. but it puts me under so much pressure. a week without visiting the woods in spring is a waste. the differences and changes in the greens are incredible. it puts things into perspective. natures goes its course, no matter who's watching. so, i'm a bit stressed about the many (many!) posts i have in the pipeline for you, all starring precious wild herbs. the pictures sit on my computer and it freaks me out that every week they sit there means you get to see things that probably don't look the same anymore already at this stage of spring. some say i never really get around to blogging anymore, and that i'm not showing enough of the (millions?) of pictures i'm taking each time. where do they all end up? some ask (hi, mom!). well, i'm doing best i can. here's another, wild herbs included. 

wild herbs crostini

ingredients:

couple of crisp bread or toasted bread

1 cup curd

handful of different wild herbs. i used: wild garlic (bärlauch), cleaver (labkraut) - the one i hold in my hands, bishop's weed (giersch), lesser celandine (scharbockskraut) that tastes similar to cress and some random tree sprouts.

1 lemon zest, grated

pinch of salt

freshly ground black pepper

radish and blooms (i used lady's smock, daisies and primrose) for decoration

directions:

finely chop the herbs. stir into the curd. season with lemon zest, salt and pepper. smear onto breads, then decorate with edible blooms and a fine slice of radish. 

vegan vanilla & tonka almond milk pudding

a while back, i got a voucher for a really good restaurantin lucerne (my home-town) from a friend. truth is though, i haven't been able to go all this time, or maybe i'd just forgotten about it. life is what happens, right? yesterday, we finally made it to said restaurant, me and said friend. we were totally spoilt with the best food ever. the way back to zurich by train was equally pleasant: a dozen hunks (all of them really tall) - clearly on a boys' night out - were chatting me up. and though i normally do not like to be "trapped" with strangers in a closed space for a longer period of time, let alone having to end up chatting with them, i really enjoyed the train ride. it was good to laugh out loud lightheartedly. i think the boys even made sure i don't have to work on my abs today (not that i ever do, tssk). 

this dessert here. well, it might look a little bland. yes, it's vegan! and that can actually be a good thing, too. what can i say? it's awesome. hooked on vegan. more to come. 

vegan vanilla & tonka almond milk pudding

ingredients:

1/2 liter almond milk (home made according to this recipe)

4 tbsp. sugar

2 tbsp. corn starch

1 vanilla bean, sliced open

tonka bean, freshly ground

1 glass sour cherries

directions: 

dissolve the corn starch in a part of the almond milk. pour all the almond milk in a large saucepan, add the vanilla bean, tonka bean, sugar and corn starch with milk. heat until it boils, stirring constantly. the milk will thicken up nicely thanks to the cornstarch. pour into a bowl and leave to cool and thicken up even more. divide between bowls and serve with sour cherries on top. 

cookbook review: bite by bite

the cutest (and also slightly intimidating) little party food cookbook: peter callahan's bite by bite features tiny, artful nibbles for all kinds of parties - or simply to treat yourself. what's not to love about mini pancakes or exquisite, bite-sized sliders…? it doesn't surprise that callahan is (apparently) the party and wedding planner in all of the states. no fancy do without his skills. i don't usually fancy party themed food, as i prefer simple, honest, rustic, fuss free meals. but now i definitely need a bite sized party in my life. maybe to celebrate my future rabbit. that i'm really thinking of getting, by the way. as a pet. preferrably a white one. with giant fluffy ears. it would be called peter. or maybe hunbun. can't decide. so, anyway, the future bunny will be celebrated with a proper house warming party. and there will be lots of fabulous people to welcome it. and carrots (or at least, carrot shaped cookies, hehe). 

blooms & bubbly cocktail

sometimes, a tiny thing like a weekend spent away with friends, celebrating the marriage of a beautiful couple, is all it takes to change perspectives. i was rather exhausted and a bit burnt out last week before the blissful weekend in the mountains. but it was so filled with love that i can't help but feel ecstatic. about almost everything. 

while i was sitting in the tiny chapel and we were all waiting for the bride to make her long anticipated appearance, and while the groom was taking a selfie with the wedding party in the back, i counted my blessings. i was suddenly aware of all the tiny details in my life that are perfect, or, if not perfect, then at least utterly beautiful. so i was pouring my heart into enjoying myself all weekend long. into celebrating the best i can with my friend the bride and her friends and family, in taking in peoples' stories,  making new friends, listening intently, laughing a lot, dancing until my feet hurt and hugging people, hugging them tightly. because love and hugs are still the best things in the world. you can not buy them, and that's what makes it all the more precious. 

thank you so much for all the love, the generosity, the surprises (actually, you were the bride, but you spoilt us guests beyond measure, anyway), the awesome food, the inspiring conversations, the fun and, last but definitely not least, the long hugs. hug you tightly, dear r. and if i'm good at something, it's hugging, for sure. 

blooms & bubbly cocktail

ingredients:

1 bottle of bubbly - we used tröpfel, an addictive, alcohol free grapes & apple bubbly

1 handful wild blooms - we used bittercress (schaumkraut) flowers and leaves 

1 handful wild herbs - we used hedge bedstraw (wiesen-labkraut) that we found on a meadow nearby

1 handful tree shoots - we used beech, but many others work, too

4 strawberries, quartered

directions:

divide the strawberries, blooms, herbs and shoots between the champagne glasses. fill up with bubbly of your choice. serve immediately and enjoy the prickling.

blueberry almond tart

so, i thought about sharing a couple more (proper) facts about me in the course of the time, in kind of an (unofficial) series. today's (embarrassing) fact: i like to read shitty novels. chicklits. trashy, female literature. you know, the kind that bookstores hide in the back most corner? and i admit, i've read them all... all the twilight books. in fact, not only have i read them, but i actually pretty much loved them. and, ahem, i might or might not have all the dvds at home, too, and watch them all the time occasionally. for your information, i was team edward, of course. ain't no other undead like him.

blueberry almond tart

adapted from donna hay (mainly, i switched up the pears for blueberries - fresh ones, omitted the lemon zest and substituted the flour for more almond meal)

ingredients:

90g butter, softened

1 cup brown sugar

2 eggs

1 1/4 cup almond meal

1/4 tsp. baking powder

2 cups blueberries, washed and patted dry

more sugar, for sprinkling

greek yogurt, to serve

directions:

preheat oven to 160°c / 320°f. place the butter and sugar in a bowl and mix well to combine. add the eggs, almond meal, flour and baking powder and process until just combined. spoon the mixture into a lightly greased tart pan. place the blueberries on top of the dough. bake for 35-40 minutes or until cooked when tested with a skewer. sprinkle with the remaining sugar and allow to cool in the tin. serve with greek yogurt.

ranging the woods

pictures say more than words. so i leave you to enjoy the wild, young greens and the soft forest light! i spent a couple of days in the woods those past weeks, to see what wild garlic (bärlauch), beech tree leaves, dandelion, sorrel and other wild things do. well, they're all ready to kick winter's butt. sundays spent inventing meals au tour this wild bounty is utter bliss.

btw: this salad here consisted of fresh dandelion leaves (it's always best to gather them directly with their roots, to keep them fresh for a while), sorrel (sauerampfer) and lesser celandine (scharbockskraut). we added some freshly fried mushrooms, a couple of strawberries for a pop of red and some avocado. and the rest is history.  

something blue

a friend of mine is getting married on saturday. of course, we didn't miss the hens' celebration part. i thought it would be cute to give a bride something blue in advance, so i made this little bouquet consisting of dark blue anemones, purple freesia and light blue muscari. arranged in a ball (as far as possible - with no proper skills) and tied the bouquet up. kinda obsessed. can't wait for the weekend and to be part of the guest gang!