Mâche Salad with Caramelized Pear and Pink Peppercorns
One of my all time favourite salads is mâche salad with beetroot and walnuts. The small green leaves are also known as field or corn salad and lamb's lettuce. My dressing is simple and whisked together in just a few seconds. All I need is olive oil and thick balsamic vinegar and I'm happy. This wintery salad visits our table at least once a week!
I never really plan my salads, most of the time they are spontaneous compositions depending on my mood. I just throw together whatever I find in the fridge or on my kitchen tops. Fruits, vegetables, nuts or preserves, I use what sparks my senses. It can start with a visual idea or a vision of flavours combined on a plate. Today's salad started with a pear, I looked at it and decided to caramelize it in sugary butter. There was another pretty one next to it but it was quite crisp and still a bit hard. I grated a small piece and mixed it into the vinaigrette to give it a fruity touch. A bag of pink peppercorns seemed as fitting as a box of crunchy mâche salad which was left in the fridge. I also wanted to add some walnuts as you can see in the photos but when I tried it I thought it would be too much so I left them out. Maybe you feel different about it, just give them a try!
Mâche Salad with Caramelized Pear and Pink Peppercorns
For 4 people you need
mâche lettuce, rinsed and dried, a big handful
pear, rinsed, cored and quartered, 1
butter 1 tablespoon
granulated sugar 1 tablespoon
pink peppercorns, lightly crushed in a mortar, 1-2 tablespoons
olive oil 3 tablespoons
balsamic vinegar 2 tablespoons
salt and pepper
optional: walnuts for the topping
Grate about 1/8 of the pear and whisk with the olive oil and vinegar. Season with salt and pepper to taste.
Cut the remaining pear into thin wedges.
Melt the butter and sugar in a pan. Caramelize the pear wedges in the hot brown butter for about 1 minute on each side.
Divide the mâche lettuce between the plates and arrange the caramelized pear on top. Sprinkle with the dressing and the pink peppercorns and serve immediately.
Pancarrè - a perfect Italian loaf of white spelt bread
The Italian pancarrè, or pane in cassetta, is the perfect white loaf of bread. It's soft and spongy inside wrapped in a thin but crunchy crust. It's the kind of bread that tastes even better, if not heavenly, when you put slices in the toaster the next morning. In Germany, we also call this kind of bread Toast or Toastbrot and I had a rather funny discussion about this topic with Phia and Josh when we met in their kitchen. They found this name quite confusing as for them, and the rest of the English speaking world, toast only becomes toast when it's put in a toaster. So we came to the conclusion that a toasted slice of bread, to be correct, would be the equivalent to a toasted Toast in Germany.
No matter what you call it, first you have to bake it. I like to use organic white spelt flour (type 630) for this recipe which I often prefer for my cakes, cookies and pies as well. Spelt grain has better nutrition values than wheat and I find it much easier on the body. My Italian bread's dough is made with butter and milk which makes it rich and slightly sweet in taste. To allow it to rise to its fullest, I learned to divide the dough into three parts which I braid into a plait. I once made the bread without this technique and it wasn't as airy as I was used to. After this experience, I never messed with it again!
Although I've praised this breads toasting qualities, I can just recommend that you start with a warm, thick slice and some salted butter melted on top. The smell and taste is seductive! Then you can continue as you wish, with marmelade - great for tea time - cheese or Italian mortadella. After I had this pancarrè on my table, I always find it hard to go back to the various loaves of bread I buy from the bakeries. Nothing beats home baked bread!
Pancarrè
For 1 loaf of bread in a 20 x 10 cm / 8 x 4" loaf tin you need
plain flour (white spelt or wheat) 400g / 14 ounces
dry yeast 1 package (for 500g / 1 pound of flour)
granulated sugar 1 tablespoon
salt 1 teaspoon
milk, lukewarm, 150ml / 5 ounces
water, lukewarm, 100ml / 3.5 ounces
unsalted butter, melted, 60g / 2 ounces
Mix the melted butter with the milk and water, the mixture should be lukewarm.
In a large bowl, combine the flour, yeast, sugar and salt. Add the milk / butter mixture and mix with your dough hooks for about 5 minutes until you have an elastic dough ball. Cover the bowl with a tea towel and let the dough rise in a 35°C / 95°F warm oven ( top / bottom heat, no fan!) for about 45 minutes.
Butter your loaf tin and dust it lightly with flour.
Take the bowl out of the oven. Punch the dough down, divide it into three parts and form thick sausage shaped rolls. Braid them into a thick plait a bit longer than your tin. Fold down the ends and put the plait into the tin. Cover with a tea towel and let it rise for another 30 minutes in a warm place.
Set the oven to 200°C / 390°F (top / bottom heat).
Bake the bread for about 40 minutes or until golden on top. If you’re not sure if it’s done, turn the bread around and knock on its underside, it should sound hollow. Let it cool for a couple minutes before you enjoy the first slice.
A hearty Raclette, Ham and Rosemary Sandwich
It's time for a hearty sandwich again! Imagine rich and aromatic cheese melting on top of slices of rustic ham in between a crusty bun!
I could have stopped at that point but I wanted to go a bit further. My cheese of choice was a French raclette which is so strong in taste that it can take a few more flavours on the side. I warmed up some olive oil with a few sprigs off my rosemary plant for a woody infused oil to brush the inside of the buns. The spongy softness soaked it all up and kept a soft hint of the herb. If you like to have a bit more than a hint - like me - you can also sprinkle a few of the cooked green needles over it which merge perfectly with the cheese. My obligatory coarsely crushed black peppercorns shouldn't be missing as they add a hearty spiciness, the kind that brings out the best of the rich raclette cheese.
If you're up for a more extensive sandwich project you could also bake my mountain buns, they would fit perfectly!
Raclette, Ham and Rosemary Sandwich
For 2 sandwiches you need
rustic buns, cut in half, 2
slices of ham 2-4
thick slices of raclette cheese, rind cut off, 2-4
rosemary needles, a small handful
olive oil
black peppercorns, coarsely crushed in a mortar, to taste
Cover the bottom of a small sauce pan with olive oil, add the rosemary and put on a high temperature. As soon as the oil and herbs starts sizzling, take the pot off the heat immediately and cover with a lid. Let it sit for 1-2 minutes before you brush the inside of the buns with the oil. Put 1-2 slices of ham on the bottom half of each bun and cover with the cheese. Roast under the grill for 1-2 minutes or until the cheese starts to melt and turn golden brown. Mind that the cheese doesn't slide off. Sprinkle with pepper and the cooked rosemary and close the bun. Enjoy!
Spaghetti with Oregano and Parsley Pangrattato
Here's a great chance to bring a bit of summer back onto a big plate of pasta: just harvest whatever green leaves you find left on your kitchen herbs and tease your inspiration and mix them with golden sautéed onions, garlic and breadcrumbs - done! Basil, oregano, parsley, marjoram are perfect, I just wouldn't go for woody herbs like thyme, rosemary or sage. You could also use dried herbs in case your herb garden has already closed its season.
There are still some herbs left outside my windows, some look better than the others. One of them is an oregano plant which never seemed to be so happy with its situation. I moved it around, inside and outside, watered it a bit more and a bit less, changed the pot, but somehow it seems to be a bit moody. I didn't want to stress it even more so I didn't pick too many of its velvety leaves, so far. But now, it's time has come! I wanted to have a fresh green mixture of oregano and parsley for my pasta topping, so this moody plant and I had to co-operate at last. It worked, the plant is still alive and the aromatic mixture was exactly what I had in mind!
I'm a big fan of pangrattatos, especially in the colder season when the variety of fruits and vegetables is limited. This Italian dish is so convenient to use leftovers, stale bread, fresh or dried herbs, capers, sun-dried tomatoes, olives, chilies, you can throw in whatever sparks your inspiration. I made one with anchovies and lemon in June and I'm sure there will be more in the months to come!
Spaghetti with Oregano and Parsley Pangrattato
For 2 people you need
spaghetti 200g / 7 ounces
medium onion, finely chopped, 1
garlic, finely chopped, 2 big cloves
dry breadcrumbs 4 tablespoons
fresh oregano leaves, very finely chopped, 2 tablespoons plus a few small leaves for the topping
fresh parsley leaves, very finely chopped, 3 tablespoons
olive oil
salt
black peppercorns, coarsely crushed in a mortar, for the topping
Cook the spaghetti in lots of salted water al dente. Keep a little of the water used to cook the pasta to mix with the cooked spaghetti, season with salt to taste.
In a large pan, heat a splash of olive oil and cook the onions on medium heat for about 3 minutes until golden and soft. Add the garlic and cook for 1 minute. Push the onions and garlic aside, add a little more olive oil in the centre of the pan and add the breadcrumbs. Fry them for a few minutes until golden brown, stirring constantly. Mix with the onions and take the pan off the heat. Stir in the chopped herbs and serve on top of the warm spaghetti with some crushed black pepper and oregano leaves.
Persimmons, Mozzarella di Bufala, Prosciutto di Parma and Basil
Whenever I spot ripe persimmons at the market, honey sweet and so soft that the skin can barely hold their juicy flesh, you can be sure that I'l buy a box full of them. It's one of those fruits that, when you catch the right moment of ripeness which is often limited to only one or two days they offer a culinary experience of perfection. All I need is a spoon to scoop out their luscious deliciousness and I'm happy! There are a few fruits which demand such perfect timing for satisfying consumption, avocados for sure, mangos and kiwis too, but if you succeed, it's a food memory saved for a lifetime. One of the best I ever had was in Paris, I bought two persimmons, so soft that they almost slipped out of my hands as I enjoyed them. Eating them was a mess but tasting them was a pure pleasure!
I felt so lucky when I found persimmons that reached that exact state and I knew I would have to eat them that very day to enjoy them to the fullest. I tore them into large, juice dripping chunks and mixed them on a plate with some soft Mozzarella di Bufala and thin slices of Prosciutto di Parma. I finished off this truly heavenly composition with a few basil leaves and a sweet dressing made of white Balsamico vinegar and maple syrup. It was so perfect that both of us were just speechless and savoured in silence!
Persimmons, Mozzarella di Bufala, Prosciutto di Parma and Basil
For 2 people you need
very ripe and soft persimmons, peeled and torn into chunks, 2
Mozzarella di Bufala, drained and torn into chunks, 125g / 4.5 ounces
thin slices of Prosciutto di Parma or San Daniele, 8
olive oil 2 tablespoons
white balsamic vinegar 1 tablespoon
maple syrup 1/2 teaspoon plus more to taste
salt and pepper
fresh basil leaves, a small handful
Whisk the olive oil, vinegar, maple syrup and season with salt and pepper to taste.
Arrange the persimmons, mozzarella and prosciutto on 1 or 2 plates and sprinkle with the dressing and basil leaves.
The darkest Gâteau au Chocolat
99% dark chocolate - I went for the darkest Swiss chocolate I could find for my petit gâteau! For months I've had this cake on my mind, dark, moist and rich, an adult cake that combines the best of a luscious mousse au chocolat and a tender cake. So often I've enjoyed this bitter sweet at French patisseries or as a dessert with whipped cream melting on top in one of Paris' pretty bistros in the hidden side roads.
This treat doesn't need many ingredients but the few should be of exquisite quality, especially the chocolate. Sometimes this gâteau is dusted with icing sugar but I don't like to hide its honest dark beauty under a layer of blank white. I also don't see the sense of using one of the best chocolates to blur down its complex taste by using cheap sugar. So my gâteau stays naked! Spiced with a little cinnamon and cardamom, its a rich composition perfect for desserts or for Sunday afternoon tea time, my favourite! I had a few slices with a cup of Darjeeling and it was heavenly!
Gâteau au Chocolat
For a 20cm / 8" springform pan you need
dark chocolate (at least 70% cocoa, preferably 99%) 150g / 5.5 ounces
butter 150g / 5.5 ounces
organic eggs 4
granulated sugar 180g / 6.5 ounces plus 1-2 tablespoons for the whipped cream
plain flour 120g / 4.5 ounces
ground cinnamon 1/8 teaspoon plus a pinch for the whipped cream
ground cardamom 1/8 teaspoon plus a pinch for the whipped cream
a pinch of salt
heavy cream 200g / 7 ounces, for the topping
Set the oven to 180°C / 360°F (fan assisted oven) and line the springform pan with parchment paper.
In a saucepan (or a bain-marie), melt the chocolate and butter and let it cool off for a few minutes.
Whisk the egg whites with the salt until stiff.
Combine the flour with the cinnamon and cardamom.
Mix the egg yolks and sugar until light and fluffy and stir in the chocolate/ butter mixture. Stir in the flour/ spice mixture with a spoon before you gently fold in the stiff egg whites. Put the dough into the lined springform pan and bake for about 30 minutes or until the cake is done. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you take it out of the springform pan and serve with with the spiced whipped cream.
Whip the cream with sugar, cinnamon and cardamom and season to taste.
Spaghetti with Walnut Pesto and Thyme
Walnuts have a similar shopping effect on me like pumpkins, I have to buy them every week! I always keep a little bowl in my kitchen and sometimes a second one in the living room filled with nuts and a nutcracker right at hand. I'm not really the kind of person who decorates the flat according to the seasons but I love to have this kind of food around me as it brings a piece of autumn right into our home. There's something about walnuts, the way they look, the smell and the ritual of opening them that puts me in a cosy mood!
We eat most of the walnuts straight out of their shells as I don't need them for many of my recipes. I don't really use them in my baking either as I'm not too fond of walnuts in cakes or cookies, it's just not my thing. Sometimes I like to sprinkle them over salads, sandwiches or soups for that earthy flavour, but there is one recipe I can't have enough of: Walnuts crushed into a pesto! I mix them with thyme, garlic and good olive oil and let them spread their aroma in warm spaghetti with some parmesan on top! It's so simple and it tastes fantastic!
A while ago, I made this pesto with parsley for my pumpkin gnocchi, a recipe that features both of my favourite autumn beauties, pumpkin and walnuts! It's a bit more time consuming but it's absolutely worth it!
Spaghetti with Walnut Pesto and Thyme
For 2 people you need
spaghetti 200g / 7 ounces
walnut kernels 70g / 2.5 ounces
fresh thyme leaves about 1 tablespoon, to taste
olive oil 60ml / 2 ounces, plus more to taste
garlic, crushed, 1 clove
salt and pepper
Parmesan, grated or thinly sliced, for the topping
Cook the pasta in lots of salted water al dente.
Purée the walnuts, thyme, garlic and olive oil in a blender and season with salt and pepper to taste. Add more olive oil if you prefer the pesto more liquid. Season with thyme to taste and mix with the warm pasta on the plates (preferably warmed up in the oven). Sprinkle with Parmesan.
A Sandwich with cinnamony Celery Root Mousse, Caramelized Bacon and Rosemary
Another obsession reached my kitchen, winter roots! I feel totally inspired by parsnip, celery roots, rutabaga and beetroot at the moment, luckily, as this is what I'll get in the months ahead of me! I know that at one point in the near future I would give a lot for a Maltese summer tomato, crunchy lettuce from the field or a juicy cucumber, but for now I'm absolutely happy and in peace with nature's offers.
Without any intentions or plans, this week became an ode to the root. It started on Monday, with my cider and beetroot orzotto, before I savored hearty parsnip in a velvety soup along with sweet pear on Tuesday. Today, it's celery root, blanched and puréed with lemon, cinnamon and cream into a smooth spread for my sandwich. When it comes to roots, I like to refine their earthy taste with a strong contrast which is caramelized bacon and woody rosemary for this week's sandwich. I packed these strong flavours on top of thick slices of a rustic French loaf of farmer's bread and, although they are all very dominant on their own, they all merged together in my mouth!
For those who don't share my passion for roots, tomorrow, I'll give you a break!
A Sandwich with cinnamony Celery Mousse, Caramelized Bacon and Rosemary
For 4 sandwiches you need
rustic bread 4 thick slices (or 8 if you want to close the sandwich)
celery root, peeled and cut into small cubes, 250g / 9 ounces
heavy cream 50ml / 2 ounces
freshly squeezed lemon juice 1/2 - 1 teaspoon
ground cinnamon 1/8-1/4 teaspoon, to taste
salt
granulated sugar
breakfast bacon, thin slices cut into strips, 120g / 4.5 ounces
olive oil
fresh rosemary needles, a small handful
In a sauce pan, bring salted water to the boil and blanche the celery root cubes for about 6 minutes or until soft. Drain them and and purée them in a blender with the lemon juice and cream. Season with a pinch of salt and sugar and cinnamon to taste.
In a heavy pan, heat a splash of olive oil and fry the bacon until golden brown and crisp. Add 1 leveled teaspoon of sugar for the last 1-2 minutes to caramelize the bacon.
Spread the celery root mousse on the slices of bread, pour some of the bacon juices over it and sprinkle with bacon and rosemary.
Heaven and Earth - Parsnip and Pear Soup
Heaven and Earth, Himmel und Erde! In the German Rhineland area where I grew up, we have a popular traditional dish which is named after the elements where the ingredients for this meal grow. Heaven and Earth, Himmel und Ääd in the Rhineland dialect, combines mashed potatoes with a sweet apple compote. It's often served with black pudding but it started as a vegetarian dish for the poor in the 18th century.
Today's soup was inspired by this idea of the elements but I replaced the potato with parsnip and the apple with pear. It's a sweet and earthy composition cooked in a strong meat broth. I used venison stock as I had some left from the game cooking session in my mother's kitchen a couple weeks ago. It added a warm and hearty touch to the soup which I refined with lots of garlic, a bay leaf, thyme and rosemary. I cooked it for only 25 minutes until the roots were soft before I puréed it into a velvety treat for cold autumn nights. The flavours were so strong that it could take a little bit of heavy cream stirred in and a dollop of mascarpone with some flowery marjoram sprinkled on top.
Parsnip and Pear Soup
For 2 as a main or 4 as a starter you need
parsnip, peeled and chopped, 300g / 10.5 ounces
large crunchy pear, peeled, cored and chopped, 1, about 200g / 7 ounces
medium onion, chopped, 1
garlic, quartered, 3 big cloves
meat or vegetable broth 800ml / 2 pints
bay leaf 1
a small bunch of thyme
a sprig of rosemary
olive oil
heavy cream 50ml / 2 ounces
salt
ground pepper plus black peppercorns crushed in a mortar for the topping
mascarpone, crème fraîche or sour cream 4 heaped teaspoons, for the topping
fresh marjoram leaves, thinly sliced, a small handful, for the topping
In a large pot, heat a splash of olive oil and cook the onion on medium heat until soft. Add the parsnip, garlic and pear and cook for a minute. Pour in the broth and add the bay leaf, thyme and rosemary. Season with salt and pepper and cook for 25 minutes or until the roots are soft.
Purée the soup in a blender or with a stick mixer. Stir in the cream, season to taste and serve with a dollop of mascarpone and some marjoram and crushed black pepper on top.
Cider and Beetroot Orzotto with Apples and Thyme
A new discovery in my kitchen: pearl barley cooked in mild cider takes this white grain onto another level! I have already used this fruity drink for risottos and I liked it so much that I decided to refine other grains with it as well. Cider adds a subtle sweetness which allows me to play around with woody herbs like rosemary or thyme, and roots! I went for beetroot as I was aiming for a dramatic colour on my plate but I also like its earthy taste combined with apples. A while ago, I used this combination for a vegetarian carpaccio with pomegranate seeds sprinkled on top, it made a delicious starter!
Unfortunately I have a problem with barley, I must have about five packages of this grain in my kitchen shelves but very often I don't feel inspired to use them in my cooking. For no reason really, as I like its nutty taste in thick and hearty Tyrolean soups or orzottos. But when it comes to making a choice for dinner I take the package of Arborio rice most of the time. Hopefully my new discovery will change that!
Apple Cider and Beetroot Orzotto with Thyme
For 4 people you need
crisp apple, rinsed, cored and quartered, 1
beetroot, rinsed, 2 big roots, about 300g / 10.5 ounces
pearl barley, rinsed and drained, 250g / 9 ounces
apple hard cider (mild) 750ml / 1.5 pints
water 250ml / 0.5 pint
medium onion, finely chopped, 1
garlic, crushed, 1 big clove
fresh ginger 1 thick slice
thyme 6 small sprigs plus 2-3 tablespoons of leaves for the topping
rosemary a small sprig
bay leaves 2
olive oil
salt and pepper
Cook the beetroot in lots of salted water with 1 bay leaf for 50 minutes until soft (with the lid closed). Peel the beetroot and purée 250g / 9 ounces of the root in a blender with a splash of olive oil until it's smooth. Cut the remaining 50g / 1.5 ounces of the beetroot into small cubes.
In a large pot, heat a splash of olive oil and cook the onions on medium heat for 2-3 minutes until soft. Add the garlic and barley and cook for a minute. Pour in the cider and water, add the ginger, thyme, rosemary and bay leaf and cook without a lid for 20 minutes (simmering). Take the pot off the heat, stir the puréed beetroot into the barley (which will still be a bit liquid at that point), close with a lid and let it sit for 5 minutes off the heat to let the grain soak up the remaining juices. Take out the bay leaf, ginger, sprigs of rosemary and thyme and season with salt and pepper to taste.
Cut the apple into thin slices and serve on top of the orzotto sprinkled with a few thyme leaves.
Pumpkin Pie with Coriander Caramel
It's only been a few years since I tried my first pumpkin pie. My boyfriend's American side of the family brought this delicious autumn treat into my life and I liked it from the first bite. I think I started with a recipe that was given to me by his mother Jenny who is Maltese but who once got as strongly influenced by American baking traditions as I did over the past few years. She lived in Canada and LA before she went back to her island home in the Mediterranean and took many recipes for sweet temptations with her!
After all the years of baking pies in my kitchen, several Halloweens and quite a few attempts at pumpkin pie I came up with this recipe with a little extravagance in the topping. I make a thick caramel sauce with crushed coriander seeds to drip over the golden pie. The sweet and bitter caramel refined with the aromatic seeds tickles the taste buds just right, it's an amazing combination! I always use homemade pumpkin purée preferably made of the orange Hokkaido as I like the little bits of skin shining through the surface that you can only leave on this kind of squash. The pumpkin takes just half an hour in the oven until it's done and it tastes so much better than the store bought purée. My pie mixture is refined with a good amount of spices, the obligatory mace, fresh ginger, cloves and cinnamon have to be quite present for my taste. The short crust I use is crumbly and buttery - crisp as it should be.
I baked the pie in one big round tart tin and a few smaller tartlets which I almost prefer as the pumpkin mixture was a bit more flat and therefore not too overpowering. It can easily cover up the flavours of the delicate pastry which is a pity, it has to be well balanced as always in life!
This recipe has been featured on Food52 Halfway To Dinner!
Pumpkin Pie with Coriander Caramel
For 1 big 22cm / 9" tart tin (preferably loose-bottomed) and 4 small tartlets (or 2 big pies) you need
For the short crust
plain flour 250g / 9 ounces
granulated sugar 1 1/2 tablespoons
salt 1/4 teaspoon
butter (cold) 140g / 5 ounces
water 2 tablespoons
Combine the flour with the sugar and salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and rub the butter into the flour until combined. Add the water and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
For the pumpkin filling
pumpkin purée 400g / 14 ounces or pumpkin (squash), without the fibres and seeds, cut into cubes, 500g / 17.5 ounces (Hokkaido with skin or peeled butternut or Musquée de Provence pumpkin)
milk (warm) 250ml / 1 cup
organic eggs 2
Demerara sugar 80g / 3 ounces
ground cinnamon 1 teaspoon
ground mace or nutmeg 1/4 teaspoon
ground cloves 1/8 teaspoon
salt 1/4 teaspoon
freshly grated ginger 1 heaping teaspoon
For the pumpkin purée
Set the oven to 200°C / 390°F (fan assisted oven).
Put the pumpkin into a baking dish. Cover the bottom of the dish with around 100ml / 3.5 ounces of water. Wet a piece of parchment paper under water, scrunch it up a little and cover the pumpkin in the baking dish, tucking the sides in. Cook for 30 minutes in the oven or until the pumpkin is soft. Purée the pumpkin in a blender or with a stick mixer and set aside (you could keep it in the fridge for a day).
For the pumpkin mixture
Mix the pumpkin purée with the milk and eggs until well combined. Stir in the sugar mixed with the spices, ginger and salt.
Set the oven to 200°C / 390°F (top/ bottom heat).
Roll out the dough between cling film and line your tart tins with the pastry. Prick with a fork and blind bake for 10 minutes or until golden.
Take out the tart tin and turn the oven up to 220°C / 430°F (top/ bottom heat).
Fill the pumpkin mixture on top of the pastry, even it out and bake for 10 minutes. Turn the temperature down to 180°C / 355°F and bake for another 5 minutes (small tartlet tins) or for 10 minutes (in the bigger tart tin) or until the pie is golden and just set. Take the pie out and let it cool before you pour over the caramel.
For the coriander caramel
granulated sugar 100g / 3.5 ounces
water 50ml / 2 ounces
heavy cream 100ml / 3.5 ounces
coriander seeds, lightly crushed in a mortar, 1 teaspoon
In a large pan, bring the sugar and water to the boil, don't mix it. When it turns into a caramel-brown colour (neither too light nor too dark), take the pan off the heat, add the coriander seeds and slowly pour in the cream, whisk gently but well, the caramel should be thick and smooth.
Apple Cinnamon Breakfast Cake
This is my new breakfast love! After French toast, muffins and pancakes I have a new addiction, I fell for the lightest and most perfect fruity cake you can imagine. I mixed the flour with cornstarch which makes the texture more fine, it's soft, fluffy and tender. That's all I could ask for on a morning table which doesn't mean that it wouldn't work for tea time either. The problem is that the cake didn't last that long!
I went for an apple topping but I already have a few variations in mind, with blueberries, plums, pears, even some sour gooseberries when their time has come again. The apples were just right for now, I cut them in half and scored their surface. That's how I prepare them for my crumble cake and it keeps them juicy. Before I put the cake in the oven I sprinkled it with a bit more cinnamon sugar than I would normally use and it made a nice thin crust, aromatic and crisp. I recommend making this cake in a springform pan not bigger than 20cm (8"). If you work with a bigger form the cake will turn out flat and possibly dry. It needs the height and here's were the quality of this cake lies, its lightness and sweet juiciness!
Apple Cinnamon Breakfast Cake
For a 20cm / 8" springform pan you need
sour baking apples (like boscoop), cored, peeled, cut in half and scored on the surface, 2-3
butter (at room temperature) 160g / 5.5 ounces
granulated sugar 90g / 3 ounces plus 2 tablespoons for the topping
organic eggs 3
plain flour 130g / 4.5 ounces
cornstarch 30g / 1 ounce
baking powder 1 heaping teaspoon
a pinch of salt
ground cinnamon 1/2 teaspoon, for the topping
Set the oven to 180°C / 355°F (fan assisted oven) and butter the springform pan.
Mix the sugar and cinnamon for the topping.
Combine the flour, cornstarch, baking powder and salt.
In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time and continue mixing for a few minutes until the mixture is thick and creamy. Mix in the dry mixture until well combined. Fill the dough into the buttered form and arrange the apples on top. Sprinkle with cinnamon sugar and bake for 40-45 minutes or until golden on top. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you take it out of the springform.
Mascarpone, Orange and Sage Spaghetti
Creamy mascarpone, sweet oranges and woody sage! Here is a velvety variation on one of my beloved citrus and cheese pasta recipes which has been on the blog for quite a while. Almost ten months ago, I wrote about a dish which became our favourite midnight snack when we come home late at night and hungry, Maltese pasta mixed with fresh ricotta, lemon zest, basil and coarsely crushed black pepper. We were not the only ones who fell in love with this easy yet divine pasta classic which is inspired by the flavours of Malta. So many people wrote to me afterwards, some even on the same day I published it, that they tried and loved it just as much.
The recipe today has the same potential for me, but it's velvety and smooth, even a bit sweet. It works with similar ingredients and it's definitely a candidate for spontaneous midnight dinners as well. You could replace the mascarpone with heavy cream if you don't have the Italian cheese at hand but it won't have the same silky texture and creamy taste which makes all the difference, but it's an option. The sauce is very simple, I mixed the mascarpone with an egg yolk and some freshly squeezed orange juice before I mixed it into the warm spaghetti, refined with coarsely crushed black pepper, orange zest and fried sage leaves!
Mascarpone, Orange and Sage Spaghetti
For 3-4 people you need
spaghetti 300g / 10.5 ounces
mascarpone 150g / 5.5 ounces
organic egg yolk 1
freshly squeezed orange juice 4 tablespoons plus more to taste
zest of 1 orange
fresh sage leaves 20-30
olive oil
salt
black pepper corns, crushed in a mortar, to taste
Cook the pasta in lots of salted water al dente.
Fry the sage leaves in a splash of olive oil on high temperature for only 10-20 seconds until they are golden.
Whisk the mascarpone, egg yolk and orange juice and season with salt and juice to taste. Mix the creamy sauce with the warm pasta, divide between the plates immediately and sprinkle with pepper, orange zest and the crisp sage leaves.
In the countryside: Pâté en Croûte - Venison Pâté in Pastry Crust
Two weeks ago, we spent a few amazing days in the countryside and the pictures are still as vivid in my mind as if it was only yesterday that our family met at my mothers house to cook together. Our culinary activities became more of a task than usual due to a phone call that my mother received from a local farmer who offered to give her a whole deer. She gladly accepted and various dishes and long dinners later, I can say that I learned a lot!
When I wrote about our fantastic venison stew with apple gratin and spaetzle last week I mentioned that there were more recipes to come from this extensive cooking session and here is another one of them, my cousin Thomas's Pâté en Croûte! Thomas is a passionate baker and chef and he joined us for this adventure. He skinned and dressed the deer as he acquired this skill during his education as a chef. This was a new experience for me, so I was curious but also a bit nervous. Apart from teaching me how to cut game, he also showed me how he make his delicious venison pâté, an aromatic filling of venison refined with spices and liver wrapped in puff pastry. So finally, another one of my mother's exotic kitchen purchases came to use, a custom made metal mould with a heavy lid to cook French pies and pâté! The lid prevents the dough from rising too much which would create a space between the pastry and the meat. Traditionally, this air space is filled with aspic through a hole in the top but we left this out as it would have taken another 1-2 days to sit. After we spent so much time in the kitchen we just wanted to enjoy the fruits of our work!
Here are some of the tips I got from Thomas that I didn't know of before: he told me that for fine pâté and sausages, the meat should be mixed with a bit of crushed iced while it's puréed in a food processor. If it gets too warm through the mixing process, the protein in the meat can set which stops it from binding while the pâté is cooking. He also adds some egg white with the ice to help the process.
As much as I prefer to use homemade pastry for pies and pâté when it comes to short crust, it's absolutely fine to use good quality store bought puff pastry for this pâté. That's what we did and it didn't do it any harm!
Pâté en Croûte - Venison Pâté in Pastry Crust
For 1 pâté in a 16 x 8cm / 6 x 3" terrine or pâté mould with a lid you need
puff pastry, defrosted, enough to line all sides of the form, plus an overlapping pastry lid
venison, minced or cut into small pieces, 450g / 1 pound
venison, chicken or veal liver, cleaned, 125g / 4.5 ounces
fatty bacon, lardon or fatback, cut into cubes, 125 / 4.5 ounces
organic egg whites, whisked with a fork, 2 plus 1 egg white to seal the puff pastry
ice cubes, finely crushed in a food processor, 3 cl / 1 shot
juniper berries, crushed, 2
garlic, crushed, 1 clove
thyme leaves 1 teaspoon
small bay leaf, crushed in a mortar, 1
brandy 1 tablespoon
salt and pepper
lingonberry jam to serve
Set the oven to 160°C / 320°F (fan assisted oven) and butter the mould well.
Roll out the pastry evenly and very thinly and line the mould. Mind that you have enough dough for the top to close the pâté by overlapping the pastry from all sides.
Mix the ice and the 2 egg whites.
In a food processor, purée the meat, bacon and liver, adding the ice-egg white mixture gradually. Add the spices, herbs, garlic and brandy and season with salt and pepper.
Fill the meat mixture into the pastry lined mould and push it down well. Close the pâté with the pastry from the smaller sides first, finishing with 1 long side that should cover the whole mould. Seal well with the mixed egg white. Close with the lid of the mould and bake for 1 -1 1/2 hours. You could check the pâté with a meat thermometer, it should be 75°C / 170°F inside when it's done.
Here's another of Thomas' tips: You can also check with a metal skewer if the pâté is done, insert the skewer into the meat, pull it out and carefully (!) touch your lip to the metal. If it feels cold, it's not done yet, if it's hot you can take the pâté out of the oven.
Let it cool before you take it gently out of the mould and serve with lingonberry jam.
Spicy Feta, Sun-dried Tomato and Rucola Crostini
A bag of sun-dried tomatoes fell into my hands while I looked through my pantry shelves and it reminded me of the good times I had with them in summer. With Mr. Cini at his salt pans in Gozo, in my pesto that I used as a spread on a sandwich, mixed with sage and chèvre on juicy zucchini steaks or in my spaghetti with broccoli pesto - so many nice memories! I still put them on my pizza sometimes which we bake every Sunday, but recently I've been neglecting this salty concentrate of the summer sun, until today!
A few days ago my Maltese mother Jenny sent me a picture of my favourite snorkeling spot at Dwejra in Gozo and all the nice memories were back in my head. Our summer in Malta, the food, the sea, the hot sun, the salty smell of the air and with these feelings came the urge for a Mediterranean snack! Crunchy ciabatta bread roasted with a little olive oil under the grill, fresh rucola (arugula) leaves, a dip made of feta cheese mixed with sun-dried tomatoes topped with red hot chili peppers - and here it is, summer is back, at least for a few bites!
Spicy Feta, Sun-dried Tomato and Rucola Crostini
I like to cook the sun-dried tomatoes in a little water for 1 minute to wash of excess salt.
For 6-8 crostini you need
ciabatta bread 6-8 slices
olive oil
feta cheese 200g / 7 ounces
sun-dried tomatoes 5, around 40g / 1.5 ounces
rucola (arugula) a small handful
fresh red hot chili pepper, cut into thin slices, with or without seeds, 1
Sprinkle the slices of bread with a little olive oil and put them under the grill for a few minutes until golden brown and crunchy.
In a small sauce pan, bring the dried tomatoes to the boil in a little water and cook for 1 minute. Take the pot off the heat, rinse the tomatoes and dry them well between kitchen paper. Purée the feta and the dried tomatoes in a blender until well combined.
Spread some rucola leaves on the crostini and top with the tomato-feta dip and a few chili slices (to taste and according to their spiciness).
Spinach with Cumin, Cinnamon and Pomegranate
Some days, I feel a strong urge to eat spinach, my body literally shouts for it! It must have something to do with its high concentration of vitamins, magnesium and iron which we need so much especially at this time of the year. The hours of sunlight decrease day by day, the temperature drops and the weather moodily changes between blue skies and pouring rain. This can be draining for our energy reserves, but our food helps to balance out those deficits, we just have to listen to our bodies and the little signs they are sending out. So whenever I feel a strong urge to eat a carrot, a tomato, a piece of steak or even some dark chocolate, I know that it will be good for my body and mind and I follow the call!
When I was a child, I used to love spinach with mashed potatoes and fried egg. I still enjoy this meal sometimes but the green leaves have so much more potential, their earthy taste is perfect to refine with spices and fruits. For the two of us, I cooked a big handful of baby spinach in some white wine with the strong aromas of cumin, cinnamon and garlic roasted in olive oil. All in all it needed just a minute to cook as I wanted to keep some bite in the delicate leaves. When it was done I sprinkled sour pomegranate seeds over the vegetables, it looked really pretty but it tasted even better. Warm as a side dish or cold as a salad, it's delicious and good for the body either way!
Spinach with Cumin, Cinnamon and Pomegranate
For 2 as a main or 4 as a side dish you need
baby spinach or winter spinach (stems cut off), rinsed, 300g / 10.5 ounces
medium onion, finely chopped, 1
garlic, crushed, 1 big clove
ground cumin 1/4 teaspoon plus more to taste
ground cinnamon 1/4 teaspoon plus more to taste
white wine 30ml / 1 ounce
salt and pepper
olive oil
pomegranate seeds of 1/2 - 1 fruit
In a large pot, heat a splash of olive oil and cook the onions for a few minutes until soft. Add a little more olive oil and the garlic, cumin and cinnamon. Cook for a minute, stirring constantly. Put the wet spinach on top of the spices and pour over the wine. Mix and close with a lid and cook on medium heat for 1 minute. Season with salt, pepper, cumin and cinnamon to taste and serve sprinkled with the pomegranate seeds. Enjoy warm or cold!
Tarte Flambée - Alsatian Flammkuchen with Taleggio, Apples and Bacon
When I lived close to the French border a few years ago I loved to drive over to France on a Sunday morning for a short day trip to the Alsace region, especially at this time of the year! The vineyards were all red and golden and the first young wines were ready to be enjoyed. I mentioned these trips about a month ago when I wrote about my Zwiebelkuchen which I used to eat at the traditional restaurants in the small villages. Another Alsatian classic to accompany the new harvest is the Flammkuchen (Flammkueche in the Alsatian dialect), the famous Tarte Flambée! It's similar to pizza but the dough is made with milk instead of water, it's spread with a thin layer of sour cream mixed with an egg yolk and the result is crunchy and light. The basic version is made with onions and bacon but after years of visiting this region I started experimenting with the toppings in my own kitchen and here's one of my favourites.
The combination of cheese and fruit works just as well as on a sandwich. I like to mix thin slices of sour apples like boscoop with a creamy Italian taleggio cheese from the Val Taleggio in the Lombardy region. I baked some thin slices of bacon on top of the Flammkuchen to bring in some smoky saltiness. It's important to put them on top so that they become crispy and release their juices into the fruity cheese mixture.
Flammkuchen with Taleggio, Apples and Bacon
I bake my Flammkuchen and my pizza on a hot baking sheet which has a similar effect to a pizza stone. I preheat it on the bottom of the hot oven and turn it around to bake on the hot surface.
For 1 big Flammkuchen you need
plain flour 250g / 9 ounces
dry yeast 1 package (for 500g / 1 pound of flour)
salt 1/4 teaspoons
sugar 1/2 teaspoon
milk, lukewarm, 120ml / 4 ounces
olive oil 2 tablespoons
For the topping
sour cream 120g / 4.5 ounces
organic egg yolk 1
a pinch of salt
taleggio, cut into cubes, 80g / 3 ounces
sour apple (like boscoop), cored, quartered and cut into thin slices, 1/2 -1
thin bacon slices 6
pepper
In a large bowl, combine the flour, yeast, salt and sugar. Add the lukewarm milk and the olive oil and mix with your dough hooks for 5 minutes until well combined. Continue kneading with your hands for a few minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a 35°C / 95°F warm oven ( top / bottom heat, no fan!) for about 1 hour.
Take the dough out, punch it down and roll it out into a flat circle on a well floured surface. It should be a bit smaller than the size of your baking sheet. Cover with a tea towel and let it rise for another 10-15 minutes.
Set your oven to 260°C / 500°F. My oven has a special pizza setting but you can use top / bottom heat as well. Put the baking sheet on the bottom of your oven to heat it (for around 10 minutes).
Whisk the sour cream, egg yolk and a pinch of salt.
Take the hot baking sheet out of the oven, turn it around and place it carefully on two stable wooden boards or mats as it will be very hot. Quickly place your risen dough onto the baking sheet.
Spread a thin layer of the sour cream egg yolk mixture on top of the dough, you might not need all of it. Spread the apples and taleggio on top and season with pepper. Top with the bacon and bake in the hot oven for a few minutes until the Flammkuchen is golden brown and crisp.
The Best Tiramisù
Berlin, October 2014:
Tiramisu! This has been my favourite dessert for twenty years. The recipe I use these days is the result of hundreds of variations tested in my own kitchen, at restaurants and at friends’ dinner parties. To me, now, mine is the best and the formula to get there is simple: 1 egg and 25g (1 ounce) of sugar for 100g (3 1/2 ounces) of mascarpone.
It's lush and creamy, the tender ladyfingers soaked with a well balanced (!) mixture of strong espresso and brandy. Once soaked overnight, they are light and soft yet still have structure, far from being too soggy and mushy (I can't stand when they are ‘swimming’ in liquid). I make the creamy filling with mascarpone, very fresh organic eggs and sugar, some people add whipped cream but I don’t like that - it makes it lack in taste. In case you’re worried about eating raw eggs in a dessert, I can only say that I (and my guests, and there were many) have never had any problems in all those years.
Tiramisu is an absolute crowd pleaser, invented to make a whole Italian family happy after a delicious meal. Although its name means "lift me up," I can't really agree with that. The coffee and sugar have a pushy effect but the amount that I can eat of it definitely works against that. So I prefer to make it when I have friends over, which means that I have to share it and eat a bit less. I always prepare it around 8-10 hours in advance and make a very large portion as it doesn't make much of a difference if you prepare it for six or sixteen people.
One thing is for sure, as soon as it is on the table, the room is filled with silence - the silence of joy!
Here's the summer version of this dessert I made a few months ago: Strawberry Tiramisù!
Tiramisù
I use a round dish of 25cm /10" that’s 6cm / 2.5" tall.
For 6-8 people you need
strong espresso (warm) 125ml / 4.5 ounces
brandy 50ml / 2 ounces
granulated sugar 125g / 4.5 ounces, plus 2 tablespoons for the ladyfingers
mascarpone (at room temperature) 500g / 17.5 ounces
very fresh eggs, divided, 5
a pinch of salt
ladyfingers 300g / 10.5 ounces
unsweetened cocoa powder for dusting
In a deep plate, mix the espresso and brandy with 2 tablespoons of sugar.
Beat the mascarpone until creamy; it won't combine well with the egg yolks and sugar mixture if you leave out this step.
In a large bowl, whisk the egg yolks (just the yolks, not the whole eggs!) and sugar until light and fluffy. Add the mascarpone and mix until well combined.
Whisk the egg whites with the salt until stiff and fold gently into the mascarpone-egg mixture.
Dip just the unsugared side of the ladyfingers for just 1 second (not longer or they will get mushy) into the espresso-brandy mixture and lay them with the sugared side down into a deep dish. They should lay very closely to each other. Spread half of the mascarpone mixture on top and cover with another layer of ladyfingers dipped in the coffee mixture. Spread the remaining mascarpone mixture on top and cover with cling film. Keep in the fridge for at least 8 hours (or longer) and dust with sieved cocoa powder just before serving.
A Salad with Winter Purslane, sautéed Mushrooms and Nasturtium Flowers
For years I've wanted to plant nasturtium on my balcony but whenever the time was right to plant the seeds I got distracted by other garden beauties. My outdoor space - and the number of my terracotta pots - is quite limited, so I have to make choices. Next year I definitely want to see these pretty edible flowers in orange, yellow and red growing up the railings but for now I'm happy when I see them at one of the markets.
Nasturtium flowers are stunners in salads, they look quite dramatic, but apart form that, I love their delicate taste. You just have to mix them with some crunchy greens and sautéed mushrooms. Thin slices of apples and a few walnuts would be nice too. My salad turned out quite girly, as I chose the cute looking leaves of winter purslane (also known as Miner's or Indian lettuce) which tastes quite similar to Mâche lettuce. But as long as you stay on the mild side, you can add any lettuce of your choice. I would just avoid escarole or endive, they would be too bitter for this composition.
My plate was ready within a few minutes and I enjoyed another one of my beloved, light and easy Saturday lunches before my weekend baking and cooking begins!
A Salad with Winter Purslane, sautéed Mushrooms and Nasturtium Flowers
For 2 people you need
winter purslane, a handful
medium mushrooms, the bottoms cut off, cut into thick slices, 6
butter 1 tablespoon
nasturtium flowers 6
olive oil 3 tablespoons
balsamic vinegar 2 tablespoons
salt and pepper
In a pan, heat the butter and sauté the mushrooms for 2 minutes on each side until golden and still crunchy. Season with salt and pepper to taste.
Whisk the olive oil and vinegar and season with salt and pepper to taste.
Arrange the winter purslane and the mushrooms on plates and sprinkle with the dressing. Put the flowers on top and serve immediately.
meet in your kitchen | Dutch Baby for a late Breakfast with Marta Greber
This smile! This woman has the most beautiful and infectious smile! I met Marta Greber from the blog What Should I Eat For Beakfast Today in her kitchen and her charm and positivity impressed me as much as the dish she pulled out of the oven, her delicious Dutch Baby!
Marta came to Berlin three years ago after traveling the continents, she lived in Australia, in Asia and in various countries in South America. She grew up in Poland and started studying law before she spent some time in Barcelona, San Francisco and Amsterdam. This lady is restless and blessed, she always comes back home with the most exciting stories, food experiences and memories. In her husband Tomasz, she found a great travel partner but also a handsome hand model for her blog. Many of the delicious morning goodies that she shares on What Should I Eat For Beakfast Today are presented (and enjoyed!) by Tomasz. Both of them have a weak spot for traditions, especially the ones in the morning. The two get up early to start every day with a little walk through their neighborhood, a good coffee from one of their favourite cafes in hand followed by Marta's amazing breakfast creations that she writes about. Her love for the culinary celebration of the new day and her passion for photography led to the beautiful blog that she started in 2011. What started as a passion became her profession, she's now a full time photographer. Her artistic work is just stunning and everybody wants to see what Marta and Tomasz have for breakfast! When I asked Marta why this time of the day is so important to her to devote a blog to it, she said that it's the only time of the day she can plan and control as you never know what the day will bring. That's not a surprise for someone who is as restless as she is!
The two of us almost chatted the afternoon away but when Marta pulled her Dutch Baby out of the oven topped with melted chocolate, fruit and nuts, I was speechless! It looked scrumptious but unfortunately both of us wanted to take pictures of her work so we had to wait, including Tomasz who came into the kitchen twice to see if we were finally done so that we could eat!
Marta's Dutch Baby with melted Chocolate, roasted Nuts and Plums
For 1 Dutch Baby in a small heavy ovenproof pan or baking dish you need
butter 90g / 3 ounces
milk 110ml / 4 ounces
plain flour 120g / 4.5 ounces
eggs 2
a pinch of salt
For the topping
milk chocolate, melted, 100g / 3.5 ounces
mix of nuts, roasted, a handful
plums, sliced, 3
fresh mint 6 leaves
coconut flakes 1-2 tablespoons
Set the oven to 220°C / 430°F.
Put the butter in an iron pan or baking dish and place in the hot oven.
Melt the chocolate in a small saucepan or in a bain marie if you prefer. Take the pan off the heat as soon as the chocolate is melted. Roast the nuts in a pan (you can add a little coconut oil if you like). In a small bowl, mix the flour, eggs, milk and salt until combined.
When the butter is melted in the hot pan, gently pour the dough into the middle of the pan and bake in the oven for about 12 minutes or until golden.
When your Dutch Baby pancake is done, carefully remove the butter on top (with a spoon or pour it out) and cover with the toppings.
Your blog is called 'What Should I Eat For Breakfast Today', why does this specific meal play such an important role in your life? How did that start?
Morning is the only time during my day that I can control. If I get up earlier (and I usually do) I can prepare a great meal for me and my partner Tomasz, sit together over a nice cup of coffee, talk or simply enjoy food, morning light and silence. Later during the day it’s more complicated as we never know if we’ll be having other meals at home or not. I can also see how a good meal influences our frame of mind and day, so why not start in the morning.
You grew up in Poland, what are your food memories?
I was and still am addicted to polish racuchy - pancakes with apples. My grandma used to make them for me whenever I asked and I asked a lot. I could eat it for every meal. I can remember my grandma making great simple flavours that I loved like kogiel-mogiel (egg yolk bitten with sugar) or homemade pasta with milk and sugar. It was simple but delicious and I still prefer basic flavours.
How did your travels influence your cooking and eating habits?
It doesn’t help with finding my new small obsessions for sure. I try a lot of food but it doesn’t mean that I like everything. My fascination with breakfasts started in Sydney actually, where I had an amazing one in Bill’s Restaurant - ricotta pancakes with banana and it couldn’t be better. In Sydney I had a chance to try international cuisine and to figure out what I like. Then I traveled in Asia for almost a year and I understood that I could eat sticky rice with mango on an everyday basis and that Thai flavours are truly loved by my taste buds. There were some victims as well as after a long time of traveling on budget and eating mostly rice and asian soups, I still have a problem with eating them now. Ups.I travel quite a lot with Tomasz, we try to go to different countries for longer, like a few months and stay there, so we can truly experience the food culture and local flavours. I am lucky that my partner Tomasz is really interested in food, he likes to taste and try things and he’s much braver than I am. If he had a food blog, you’d love it. But for now he’s my hand model (laughs).It would take much too long to describe what made me happy in different cuisines, but I’ll mention that a cinnamon toast I had in San Francisco blew my mind, sobrassada served with a young Champagne in Barcelona is something I enjoy, cheese in Holland is amazing, chipa in Paraguay can make a perfect breakfast, coffee in Sydney tastes like it should.
What does traveling mean to you? What do you miss when you stay in one place for a long time?
I never thought of what it means to me, it’s a part of my life which I don’t want to change. I made a few sacrifices in my life to have this kind of lifestyle (which don’t feel like sacrifices anymore) and this is what I truly like. It goes with my nature. For instance I always had a problem with sitting on a beach - I walk around, run, swim, go to look for something, but can’t just sit there. Whenever we go I push Tomasz to walk a lot. We go hundreds of kilometres on foot and I love it. When I stay in one place I have the feeling that I’m missing something and sometimes I stop to appreciate a city I’m in. Nowadays I really like to go back to Berlin, because traveling helps me to remember how awesome this city is.
What effect did the move to Berlin have on your cooking?
I eat healthier, I use organic products, I learned a lot about grains, good flours, spices. I have this feeling that everyone over here is fascinated with food. I attend many events related to food and it influences my choices and stimulates curiosity.
What was the first dish you cooked on your own, what is your first cooking memory?
I don’t really remember but most probably racuchy.
What are your favourite places to buy and enjoy food in Berlin?
Local farmers markets, I like to walk around with my basket and collect veggies. I truly enjoy small shops with imported goods where I buy things without knowing how I can use them. But also Frischeparadies - I can walk around and look at beautiful sea food and veggies from all over the planet for long minutes and KADEWE, as they have an awesome stuff!
You are an internationally acclaimed photographer, your work has been featured in the media around the world, when did you first pick up the camera and why?
I don’t remember why, I always liked it. I was the annoying kid taking pictures at camps and trying to stage cool frames (usually it wasn’t as cool as I attempted it to be). But it really kicked in when I moved to Sydney and finally had time to improve it. Australia is crazy awesome and beautiful. For a Polish gal everything was very exciting and I am an emotional beast so for me it was double great. I took hundreds of pictures every day, always had a camera on me, bothering friends, people, animals and nature. But also I’m lucky as my partner Tomasz agrees with my ideas and he’s always happy to be my object, however I dress him up or even when he has to move around for an hour so I get a proper shot.
What are your upcoming projects?
The biggest one will be my baby. And for now this is the only project I’m concentrating on. You should ask me in a few months when I’m a mother already and know what it means to me.
Why did you choose Berlin as a place to live and work?
By accident really. We could choose any city in Europe thanks to Tomasz’ work. I voted for Barcelona as I learned some Spanish in South America and Tomasz chose Berlin (he says his German is poor, but believe me it’s really good). Then we decided to spend a year in Berlin and another one in Barcelona. Well, it didn’t work out as Berlin is most probably the best city in Europe to be in, so we stayed.
What did you choose to share on eat in my kitchen and why?
I chose Dutch Baby with melted chocolate, roasted nuts and plums. And the reason - it’s easy, fast, delicious and can’t go wrong (laughing).
If you could choose one person to cook a meal for you, who and what would it be?
Someone from The Growlers and obviously the rest of the band would be invited as well. I’ve been to their concert and I think it would be nice to hang out.
You're going to have ten friends over for a spontaneous dinner, what will be on the table?
Mushroom risotto prepared by Tomasz!
What was your childhood's culinary favourite and what is it now?
It used to be racuchy made by my grandma, nowadays racuchy made by myself.
Do you prefer to cook on your own or together with others?
Both, no preferences really.
Which meals do you prefer, improvised or planned?
Both, as both are a totally different experience.
Which meal would you never cook again?
Pumpkin gnocchi - I tried it three times and totally failed, never again!
Thank you Marta!
