January | Conception

That Recipe on my Mind | The Cycle of Life Calendar 19

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The Beginning of a New Year | The Beginning of a New Life

 

Pour-over-pear-hazelnut and celeriac tapioca pearl soup with egg yolk

Ingredients for 2 persons

1 tablespoon butter

2 shallots, finely sliced

2 teaspoons finely chopped hazelnut

1 celeriac, peeled and roughly chopped

2 pears ripe, cored and roughly chopped

1/2 litre vegetable stock

1/2 cup pearl tapioca

2 egg yolks

How to prepare:

Pour the tapioca into boiling water (use 1 cup of boiling water for 1/2 cup tapioca), Stir in the tapioca pearls and cook, stirring occasionally. To check whether the tapioca pearls are cooked, look for a tiny white dot in the center of the pearl. Drain and set aside.

Heat butter in a saucepan, add the shallots and hazelnut, and cook over a medium heat for about 5 minutes until softened but not coloured.

Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

Liquidise the soup in a blender until silky smooth. Sieve to catch any bits.

Before serving add the pearl tapioca to the soup, season to taste and boil it again.

Plating: place the egg yolk in a soup plate and pour the hot soup. The egg yolk will be partially poached in the soup.

 
 
 
August | Midlife: Recipe
 
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Trapped by too many Temptations

Chocolate covered fruit ice popsicles (2 Recipes variations):

1.

Chocolate covered Watermelon Kalamata Ice Popsicle topped with Maldon salt.

Ingredients:

1 1/2 cups watermelon, seeded and diced 


1/2 cup water

1 tablespoon fresh lemon juice

1 tablespoon white sugar

1/3 cup chopped Kalamata olives

1 tsp Maldon salt

How to prepare:

Blend watermelon, water, lemon juice together in a blender until smooth.

Add chopped kalamata olives to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover: see below.

2.

Chocolate covered Mint Orange Ice Popsicle with Jalapeño toppings.

Ingredients:

1 1/2 cups fresh mint leaves 


1/2 cup water

1 tablespoon fresh orange juice

1 tablespoon white sugar

1/4 cup chopped Jalapeño

1 tsp Maldon salt

How to prepare:

Blend mint leaves, water, orange juice together in a blender until smooth.

Add 1 tsp chopped jalapeño to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover:

Ingredients:

3 tbsp coconut oil

1 cup chopped dark chocolate (150 g)

How to prepare:

Combine coconut oil and dark chocolate in a saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.

Remove the popsicles from their molds.

Pour the chocolate coating into a dish plate.

Dip the popsicles into the chocolate coating and add Maldon Salt to the watermelon popsicles and chopped jalapeños to the mint popsicle immediately.

After dipping, hold the popsicle upside down to allow any excess chocolate to drip back into the cup. Hold it for a moment or two until the chocolate begins to harden Then, place the popsicle on the tray in the freezer.

 
 
 
The Cycle of Life Calender 2019 in cooperation with abcdruck (ad)
 
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On each of the 12 calendar pages I have visualised a seasonal recipe in the form of a collage. This collage serves as a note, mood board or inspiration, as a basis for the later recipe.

The collages and the resulting recipes show the parallels between the seasons and the different stages of a human life.

 

2019

 

The Collages

 
 

This project mixes both analogue and digital worlds. The printed calendar was printed with the collaboration of abcdruck, metzgerdruck, abcpremium and abcmedien. “The concept mirrors the idea of a classic ‘advent calendar’ that tantalizes your palate each month.” says Natalie Rothermel. “In addition to the visual hints, each collage also captures two printed scents of the main ingredients of the recipe in order to enhance the sensorial experience.” More >

 
 
 
 

Follow the creative process and weekly updates through the stories at my Diary on Instagram here

 
Cruz de Maiz
 
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Red Radish, corn and Tomato Tapa Salad with red chili pepper, peppermint and fried shredded pork skin (chicharrones)

Ingredients:
3 cherry tomatoes sliced (different colours) and seeded.
1/4 white onion diced
3 red radish sliced
1 red chili pepper  and seeded if you want a more mild taste
1 tsp cup peppermint minced
2 tablespoons freshly squeezed lime juice
some shredded fried pork skins.

How to prepare:
Place all ingredients into a large bowl.
Mix and season with salt, to taste.
Add the chicharrones right before serving.

Garnish with some edible flowers.

 
 
More about me
 

I am a mixture. My mother is Spanish, my father Austrian. They live in Spain, where I was born. Today I live and work in Vienna, Austria.

Travel, art, design and cooking are my passions. I am curious and like to explore, I record what inspires me in notes and sketches, and from the experiences I gain, and from my sketches, I develop a recipe. The one that is in my head. That Recipe on my Mind.

 
The Cycle of Life - That Recipe on my Mind
February | Pregnancy

That Recipe on my Mind | The Cycle of Life Calendar 19

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Mother Oyster and her Pearl

 
 

Caramelized Backerbse* in oyster jelly, lemon jelly with herbs, frozen crumbles of cream, sour cream and yoghurt , horseradish

Backerbsen(*)

Backerbsen - common in Germany and Austria - are deep fried little dumplings that are used like croutons in soups. In Germany and Austria you can find them in almost every supermarket ready-to-use, but here is the recipe for self-made Backerbsen:

Ingredients:

3 tbsp Flour

1 egg

1 tbsp milk

1 tsp muskat

water

vegetable oil, to deep fry

How to prepare:

Pour oil in a sauce pan and heat it.

Make a batter of the ingredients for the backerbsen and put into a Spätzlepresse (a colander, strainer or pastry tube will also work)

Squeeze out small drops about the size of a pea into the cooking oil/fat.

Fry to golden brown.

When done, pick them out with a sieve, drain, set aside to cool and place them on a paper towel to cool off.

You can continue until all the batter is used. You can use those bakerbsen as croutons for a soup even 2-3 weeks later.

Take one for caramelization.


Backerbsen caramelization

This step allows the backerbsen to remain crunchy for a longer period inside the Oyster Jelly - otherwise the backerbsen will absorve the liquid and will have a soft consistency.

Ingredients:

2-3 tsp sugar

1 dash of muskat

How to prepare:

Take a saucepan and add the sugar, add the muskat, heat over medium-high heat. Stir the pan to dissolve the sugar, but once the mixture comes to a boil, be careful not to overcook it. The caramelization of the sugar should produce a very deep, rich, brown-colored syrup.

Dip the Backerbse (deep fried little dumpling), drain well and set aside on a plate to cool off till dry


Oyster jelly

Ingredients:

1 tbsp fresh rock oyster juice

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Drain the juice from the fresh oyster into a small bowl. You should get 1 tablespoon of oyster juice.

Follow the instructions for the gelatin.

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the fresh oyster juice and stir. Reserve the rest of the gelatin mixture for the lemon jelly with herbs (recipe above)

Pour the mixture into a jelly mould (I used an egg cup)

Put a caramelized backerbse (see recipe above) into the mixture.

Leave the gelatin in the fridge until is completely set (it´s a small amount of jelly so it will take less than 30 minutes).


Lemmon jelly with herbs

Ingredients:

1 tbsp fresh lemmon juice

1 tbsp of unflavoured and disolved gelatine

1 tsp of chopped dill or fennel leaves

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the lemon juice juice, add the herbs and stir.

Pour the mixture into a jelly mould.

Leave the gelatin in the fridge until is completely set.

Cut it into small cubes.


Different types of „snow“ (frozen cream/sour cream/yoghurt) and arrangement

Ingredients:

1/2 cup cream

1/2 cup sour cream

1/2 cup yoghurt

1 tsp horseradish

How to prepare:

In 3 different small bowls or tupperware put 1-2cm thick layers of cream /sour cream/yoghurt and freeze until solid.

After defrosting a bit, make crumbs out of the frozen contents with a spoon or knife. Freeze again keeping them apart from each other.

Arrange the frozen crumbled particles on a cold plate with the oyster jelly on top of the oystershell, the lemon jelly and a bit of horseradish.