Fresh chestnuts
Chestnuts roasting on an open fire. Jack Frost nipping at your nose … A classic song with Nat King Cole. At this very moment, the new harvest of chestnuts has arrived and its high time to enjoy the seasonal goddess!
All posts filed under: fruit and veggies
Tastebud cassava
Did you ever stop by a brown, big and waxy tuber at the vegetable store wondering what on earth it was? I have… And I found out that it was cassava that I had stared at the whole time. But what is it really? And what on earth do you DO with it?
Salicornia – a salty tastebud
Salicornia, sea asparagus, pickleweed and marsh samphire. All names for the same plant. A plant without leaves but with “fleshy” stalks divided into smaller stalks. Each stalk reminding very much of a claw. In American, the veggie is called “chicken claws” for a reason … Today’s salty tastebud is Salicornia.
Mungbean sprouts
With the light is coming along with spring, I’m longing for having even more greens. But it will take another month at least before the new veggies are here … Thats when I enjoy sprouts instead! Today’s tastebud is mung bean sprouts.
Tofu
If you wouldn’t have known any better, tofu seem like dull, limp and tasteless. But if you dig into it further, you will quickly learn the many possibilities of tofu. Today, we will get well acquainted with tofu which with many friends, also could be yours the next time in the kitchen.
The pomegranate
The pomegranate is in their best season right now in Europe. Time to get a bit nerdy and find out more about it!
The fennel
Fennel seeds we often encounter in the bread and various fish dishes but how often do you actually make something with the beautiful vegetable? Meet one of my best taste buddies in the kitchen: the fennel!
Preserved lemons
Since only a few years I know the Moroccan (or turkish) preserved lemons. It’s an important spice in both kitchens and you often see it different tagines (simply explained as slow cooked stews in a special clay pot). I tend to add the salty lemons to salads and really like to combine them with roasted hazelnuts. Let me introduce you to the world of the salty, preserved lemons!
Fresh, French, smoked and black garlic
During the past weekend I convinced my beloved husband to go on garlic hunt! No, we didn’t literally pick them but instead I hunted them down in the city and the surroundings. The catch comes here, a post only about garlic.