Wednesday, October 26, 2022

GRILLED TURNIP CABBAGE WITH RED BEANS

GRILLED TURNIP CABBAGE WITH RED BEANS - Read more »
I bought a giant kohlrabi at the local farmer's market. I used palm-sized patches as a base for this dish. It is important to cut the kohlrabi carefully before grilling to speed up the cooking process (you can use a regular or grill pan).

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Wednesday, October 19, 2022

JACKFRUIT TARTARE WITH PARSLEY PESTO

JACKFRUIT TARTARE WITH PARSLEY PESTO - Read more »
A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.

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Monday, August 15, 2022

STUFFED ZUCCHINI

STUFFED ZUCCHINI - Read more »
Zucchini is my favorite vegetable. It can be eaten raw, it is low in calories (16,7 calories per 100 g), efficient and available all year round.

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Tuesday, July 5, 2022

ROASTED FENNEL AND ORANGE SALAD

ROASTED FENNEL AND ORANGE SALAD - Read more »
In summer, I keep my time in the kitchen to a minimum, because I don't want to lose those precious sun rays. I try to figure out how to quickly prepare a meal in order to spend as much time outdoors as possible, catching vitamin D. My holiday menu is full of colourful salads, which I can quickly pack into a lunch box and go out into the field.

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Wednesday, June 22, 2022

VEGAN VIETNAMESE TOFU SALAD WITH PEANUT

VEGAN VIETNAMESE TOFU SALAD WITH PEANUT - Read more »
The pleasant, fresh smell of this salad spreads through the kitchen instantly. Pansies and nasturtiums from my garden take me for a moment to another fairy-tale world ... A few more chili threads to decorate and the dinner is ready :)

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