Posts in Calender19
May | Childhood

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

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Growing and learning

Iberico Ham , seasonal vegetables, fruits and herbs.

For 3-4 persons 
1 bunch of small white and green asparagus, washed and ends trimmed 
3-4 thin slices of iberic ham.
1 bunch of blueberries
1 bunch wild garlic 
1 small/baby carrot
1 bunch of wild eatable herbs 
Some strawberries
Some small pieces of cauliflower.
4 tablespoons extra virgin olive oil.
Juice of half a lemon.
1 teaspoon honey
sea salt and freshly ground black pepper to taste.



Pour olive oil into large bowl. Whisk in oil, lemon and honey. Season dressing to taste with salt and pepper. Add the wild berries, eatable herbs and the pieces of cauliflower. Mix well with dressing and reserve. 

Wash wild garlic leaves thoroughly.
Add wild garlic leaves and a table spoon of olive oil (The pesto should not be to thin), and pound and grind against the walls of a mortar. Continue until all basil leaves have been crushed to fine bits. It should have the consistency of a thick paste.

Take a spoon of the wild garlic pesto and put it on the plate. Arrange some asparagus around the slice of iberico ham. Add the wild herb salad with the blueberries and cauliflower. Serve.

 
April | Infancy

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

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First steps into the world.


Watercress soup. Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.

Servings: 4


Watercress soup


Ingredients

1 large onion, chopped

1 large bunch watercress, washed and roughly chopped

1/3 cup all-purpose flour

1/3 cup olive oil

3 cups chicken or vegetable stock

2 1/2 cups milk


How to prepare:

In a large pan heat the olive oil. Add onions and cook until translucent. Add watercress. When watercress is wilted add flour and mix well.

Add chicken (or vegetable) stock. Add milk and simmer for about 10 minutes, stirring constantly.

Turn off the heat and let it cool a little. Purée the soup with a blender.

Serve.


Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.


Ingredients:

1 handfull of wild herbs and flowers (dandelion, nettles, violets, wild garlic leaves, cowslip…)

2 tbsp. apple vinegar

2 tbsp. olive oil

4 baby carrots

1 tbsp butter

1 tbsp. honey

4 quail eggs

2 radish

2 tbsp cream cheese

1 tbsp salt

1 tbsp sugar


How to prepare:

Salad:

Wash herbs and flowers, wrap in a dishtowel.

In the salad bowl, mix the vinegar, add salt and honey and mix until both have dissolved.

Add the wild herbs to the vinegar mix in the bowl and mix well with the olive oil.


Eggs:

Fill a small saucepan with water and bring it to the boil.

Carefully lower the eggs into the boiling water and cover the pan.

Simmer for a minute.

Remove from heat and leave to stand for a minute.

Drain in cold water until they are cool enough to carefully shell.


Carrot:

Place already trimmed baby carrots in a pan with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes or until tender.


Cheese balls:

Combine cream cheese and fine chopped radish in a bowl and form balls with a spoon.

 
March | Birth

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

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An other kind of Oyakodon

Chicken-Almond milk soup. Egg almond souffle on rice crackers, simmered chicken, brown rice and chives.

Chicken stock-almond milk soup

Ingredients:

1 cups raw almonds, soaked overnight

4 cups of water

1 cup of chicken stock

pinch of salt

How to prepare:

After the almonds have soaked overnight, drain and rinse them.

Place the almonds in a blender along with four cups of water.

Blend on high for 2 minutes.

Strain the almond milk through a nut-milk bag and drop the mixture into a bowl or large measuring cup. Pour the almond milk into an air-tight storage container and place in the fridge overnight. Before serving add the almond milk to the chicken stock and heat but not boil. Add salt to taste.

Sake jelly

Ingredients:

1 tbsp sake

1 tbsp of unflavoured and disolved gelatine

How to prepare:

Pour 1 tbsp of the hot disolved gelatin in the small bowl with the sake nd stir.

Pour the mixture into tupperware or flat food container.

Leave the gelatin in the fridge until is completely set.

Ultra-thin rice cracker

Ingredients:

1 cup cooked sushi rice (I also tried with basmati and worked well)

1 tsp salt

How to prepare:

Preheat your oven to 180 degrees celsius

Place the cooked sushi rice in a bowl. Add salt.

Line a baking tray with baking paper.

Wet your hands and a tablespoon, use the wet spoon to form a golf ball sized rice ball.

Place the ball on the baking tray.

Top with another layer of baking paper, then squish the ball evenly. You could use your hands or a rolling pin till you a have a very thin rice layer (about 2mm). With 1 cup of rice you can prepare several golf ball sized rice balls.

Bake at 180 degrees for approximately 20-25 minutes.

Allow the rice crackers to cool and break them in different pieces before serving.

Simmered chicken and boiled brown rice with chives

Ingredients:

250g chicken (thighs or breasts)

1/2 onion

75ml dashi stock

1 tbsp soy sauce

1 tsp mirin

pinch of sugar

250g Japanese brown rice

clump of chives.

How to prepare:

In a pot, cook the rice so that it is ready for when you finish cooking the dish.

Cut up the chicken into very small bite-size pieces.

Add the dashi stock to the frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar.

Bring to the boil and then simmer on medium heat.

Once the soup has been simmering for a few minutes, chop up a whole onion into thin slices and add them to the pan.

Add the chicken pieces and cook about 10 more minutes until chicken is done. Drain the mixture with a colander and set aside. Cut the chives in different lengths and set also aside.

Egg-almond souffle

Ingredients:

2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp salt

Pinch pepper

1/4 cup almond milk

1/2 cup milk

4 eggs yolks

2 egg whites

1/4 tsp cream of tartar

How to prepare:

Preheat oven to 190°.

In a medium saucepan over low heat, melt butter and add carefully flour, milk, salt and pepper, stirring constantly until the sauce boils.

Set aside.

Separate eggs. Beat egg yolks well and combine yolk mixture with remaining sauce.

Beat egg whites and cream of tartar in large bowl, until stiff but not dry.

Fold the sauce into the remaining egg whites.

Spray 4 ramekins with non-stick cooking spray (or spread them with butter). Pour sauce into ramekins and fill to top. Place ramekins on cookie sheet and bake at 180° C for 20 to 25 minutes or until the soufflé rises and edge pieces start to turn brown. Serve immediately (see plating instructions).

Plating

Instructions:

Place carefully the egg souffle in the center of a bowl (This is a tricky part: I call it “the birthing”, and you will have to play the role of the “midwife”. Turn the ramekin 180 degrees and allow the soufflé to fall holding it softly with your hand. If it sticks to the ramekin help you with a spoon or two, or -worst-case scenario- cut the rised part of the soufflé with a palette knife and place it in the middle of the bowl).

Add cautiously 3 or 4 tbsp of the boiled brown rice around the soufflé and add the simmered and drained chicken on top of the rice. Add now the rice crackers around the shuffle and garnish with the sake jelly and the chives.

Pour over the chicken stock-almond milk soup.

 
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 it 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 deep oil/fat.

Fry to golden brown.

When done, dip 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 let the backerbse remain crunchy for a longer period inside the Oyster Jelly - otherwise the backerbse will absorve the liquid and has 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 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 Lemmon Jelly with herbs (recipe above)

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

Put a caramelized Backerbse (see recipe above) in it.

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 tupperwares put a 1-2cm thick cream /sour cream/yoghurt lawyers and freeze until solid.

After defreezing a bit make crumbles out of it with a spoon or knife. Freeze again keeping them apart from each other.

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

 
 

Learn more about the Cycle of Life Calendar Concept here or follow the creative process and weekly updates through the stories at my diary on instagram here.

August | Maturity

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

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Scallop Ceviche with watermelon, peppermint mousse & mango-chili gelatin

Ingredients:

2 bananas

2 spoons sparkling wine

2 tsp lemmon juice

2 tsp sour cream

salt

pepper

4 tsp herring caviar

How to prepare:

Place banana, sparkling wine, sour cream, lemon juice, salt and pepper in a blender

Process for 15 seconds at high speed until smooth. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend and process once again before serving.

Pour mixture into small bowl (I used a small empty tuna can) and top with a layer of caviar.

Serve immediately

Wine recommendations by Wein und Kunst here >

 
 
Calender19eatnologistComment
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 tapioca pearls for doneness, 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 get partially poached with the soup.

 

Learn more about the Cycle of Life Calendar Concept here or follow the creative process and weekly updates through the stories at my diary on instagram here.