LONDON
Food creates that safe, innocent space where we can meet without being a threat to each other; where we can be ourselves, embrace the fact that we are all unique through our unique stories, but when we exchange our stories - and the food connected to them - our paths converge and our lives intertwine.
To be able to share our stories, we must let go of our defenses, of our fear to be judged, condemned, or misunderstood by the ones who listen. We must accept our own vulnerability. The ground will feel wobbly, uncertain at times, but once we share our true story - and fully identify with that story - we transform; we get closer to our self and become stronger. When understanding is mutual, heartfelt on both sides, when we allow compassion, we have a real chance for change.
London was the last stop of my NOON book tour and the audience, our guests, made it easy for me to let go of my own defenses. It was an intimate evening at Hanna Geller’s (Building Feasts) beautiful, calm home. Helen Goh and I were in conversation and Hanna gently guided us through our lives, our books, our cooking and baking, and she made us feel safe to talk just as much about our confidence as about our insecurities. Sitting together with our guests in a circle, sharing food and champagne, and sharing our stories and thoughts about our lives and careers, but also sharing our vulnerability, brought all of us closer together.
Hanna opened more than just the doors to her home for the NOON book launch, without her help, trust, support, and friendship the evening wouldn’t have been possible. She prepared the food while I was running around London stock signing copies of my book, she bought champagne glasses when I noticed that I had forgotten to hire them. And the night before the event, I had the most peaceful dinner with her and three of her four boys. Sitting at her kitchen counter, a bowl of steaming soup in front of me, a dripping cheese sandwich in my hand, everyone chatting and laughing, made me feel so good, so calm, and ready for the London book launch.
And then, last Thursday night, we filled our glasses with Lallier Champagne’s glorious Grand Rosé Brut. Just like in Berlin, everyone fell in love with its fine fruity taste and delicate bubbles. Thanks to Aileen of Lallier UK, we even got a brief but very entertaining introduction to the champagne’s history and flavor profile. I can always enjoy a glass of champagne, any time, but it fit particularly well to the snacks from NOON that we - or rather Hanna - prepared and served to our guests: Peach Tart with Stilton (this is also the recipe that I’m sharing with you today, see below), Roasted Squash, Parsnip, and Grape Salad with Blue Cheese (click here for the recipe), and the Sauerkraut and Hummus on Sourdough Bread that already won the hearts of many NOON readers all over the world (here’s the recipe).
While I was in London, I got the chance to meet some book sellers at their independent bookstores to sign copies of NOON. There’s something magical about these places, the smell of books, the eyes of the customers concentrated and focussed while leafing through the pages of a book that, in that moment, becomes a world on its own. There’s a certain peace in these stores that soothes the mind and gives it some rest. That’s the magical power of a book.
Here’s a list of the London bookstores where you can find signed copies of NOON:
Books for Cooks (no signed copies but co-owner Eric Treuillé tests and serves dishes from the cookbooks at his Notting Hill bookstore / restaurant)
When you only have a few days in a city - for pleasure or business, it doesn’t really matter - when you’re on your feet constantly, it’s heavenly to come back to a hotel that feels as comfy as home but still so special that it excites and makes you smile every time you enter the loungy lobby.
The Hoxton Holborn managed to help keep my mood and energy level high and happy. Right in the center, the hotel sitting snug between Soho and Farringdon, I often didn’t even use the tube and just walked. My room was so quiet and cozy that I could have stayed for weeks (there’s something about British interiors, especially in bedrooms and bathrooms, that makes me forget about my usually quite minimalist approach to design and consider changing my entire Berlin flat from white walls to extravagantly patterned wallpapers).
Unfortunately, my schedule was tight and I didn’t get to indulge as wildly into lunches and dinners as I would have loved to, but here are some of the spots that I enjoyed while running around the city:
Quo Vadis, Smoked Eel Sandwich with a glass of crisp white wine, sitting outside on the bench (recommended by inspiring Gurdeep Loyal, author of Mother Tongue)
St. John’s Marylebone, Eccles Cake with Lancashire Cheese
Borough Market, Dorset oysters at Shellseekers (they also had the biggest oyster I’ve ever seen, 10 years old, but in the end I went for the smaller 3-year-old ones; they tasted fantastic, a little sweeter than my beloved French Fines de Claire)
Bishops Finger pub, traditional Fish & Chips
Ottolenghi Spitalfields (a tradition, for lunch)
The official NOON book tour came to an end and I want to thank YOU for following my journey that led to this book, and for your support of my work, of my recipes, and of this book that means so much to me. It’s at the same time scary and beautiful to see a book leave my kitchen and enter yours. So enjoy NOON, now it’s yours!
And I want to thank everyone who made the NOON book tour possible, in New York, in Berlin, and now in London:
Our curious guests, Hanna Geller and her son William, Helen Goh, the 3 ladies of Lallier UK: Aileen Rolfe, Rebekah Crabb, and Harriet Chandler, Champagne Lallier and Johannes Rohmer, Ingrid Meyer-Lohrmann and IML Kommunikation, everyone at The Hoxton Holborn, Eva Kaiser PR, Gianni Diliberto, Chronicle Books, and everyone at the Abrams&Chronicle Books UK headquarters.
So much love! Meike xxx
The photos taken at the NOON book launch in London are by Gianni Diliberto. The other pictures are by me.
Peach Tart with Stilton and Thyme
NOON: Simple Recipes for Scrumptious Midday Meals & More, Chronicle Books:
Bake your peach tart in the evening and take it with you to work the next day. At noon, go outside and sit down in a park, and when you munch on the first mouthful, close your eyes. Buttery pastry, chunky peaches, Stilton, and thyme, all in one bite, taste like a summer holiday memory turned into food. The sweet, fruity juices and salty cheese can almost compete with a blissful day at the beach.
NOTE: you can also replace the peaches with pears.
Serves 3 to 4
FOR THE PASTRY
2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg
FOR THE TOPPING
3 large white doughnut peaches, cut in half lengthwise
2 large yellow peaches, cut into quarters
2½ tablespoons olive oil
3 ounces (85 g) Stilton or Roquefort, crumbled
15 fresh small thyme sprigs, plus 1 tablespoon thyme leaves
Flaky sea salt
Coarsely ground pepper
For the pastry, combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix on low just until the dough comes together. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.
Preheat the oven to 400°F (200°C).
On a work surface, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 10 to 12-inch (25.5 to 30 cm) quiche dish; a smaller quiche dish makes a thicker pastry base, which is nice for the peaches. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Use a fork to prick the dough all over. Bake for about 15 minutes or until golden. If the dough bubbles up, push it down with a fork.
For the topping, arrange the peaches in circles on top of the prebaked pastry; for the middle of the tart, cut 2 yellow peach quarters in half again and arrange in a small circle. Drizzle with the olive oil, then sprinkle with the Stilton, thyme sprigs, and a little flaky sea salt. Bake for about 23 minutes or until the pastry is golden and crispy and the cheese is melted. Take the tart out of the oven, then immediately sprinkle with the thyme leaves and a little pepper. Let the tart cool for at least 15 minutes. Enjoy warm or cold.
BERLIN
Berlin was a party! We celebrated the German NOON at the stunning Hotel de Rome, with (lots of) champagne, with friends who came all the way from Lisbon, France, and Vienna, and with many good conversations. And we even sang at the end.
Celebrating a new book in my home city, Berlin, makes me feel both calm and very excited at the same time. I’m surrounded by my people, by my beloved city; and launching a book for the third time at Hotel de Rome, makes it feel even more like home.
So many kept offering me help, there was so much love and support that, although the launch was rather wild, it didn’t feel overwhelming for a second. Our event was set for two hours - we extended it slightly - but not even ten hours would have been enough to fit in all the conversations that I would have loved to have. About 80 guests (I lost track), the champagne kept pouring, the snacks from NOON were relished with sounds of pleasure (so much praise for the Hummus and Sauerkraut on Sourdough Bread from the book! Click here for the recipe), we didn’t even need any background music as the chatting and laughing filled the hotel’s Opera Court, a grand room in the former bank’s building (you can read more about the hotel’s history here).
Restaurateur Billy Wagner of Nobelhart & Schmutzig, no. 45 of the World’s 50 Best Restaurants, thankfully agreed to do the talk with me at our event. About two years ago, we had done a Meet in Your Kitchen feature and a podcast episode together. A few months ago, I bumped into him at an exhibition. After I had left, I was already on my bike on my way home, I thought “Billy, he’s the one for the Berlin NOON talk!.” So I quickly cycled back, asked him, still out of breath, if he’d be up for it and, luckily, he was.
When he asked me his questions in his calm Billy-way - some even unexpected, which I like - I stayed relaxed and inspired throughout the entire conversation. I think our exchange about food, noon, cookbooks, rituals, and recipes was as much fun for me as it was for our guests. Billy kept the string tight, without letting it tear - that’s a great gift to guide through a conversation.
To organize an event this big, you need partners, a team who you can trust and who trusts you too. The Hotel de Rome is not only one of Berlin’s most beautiful five-star hotels - and has the city’s most stunning roof terrace - it also has the best staff. Türkan Arikan, Director of Communications, has been a great supporter of my work since 2015 when we first met. It almost felt like love at first sight and even three books later, it hasn’t lost any of its magic.
I met Ingrid Meyer-Lohrmann, a natural networker with the biggest heart and passion for connecting people, around the same time as Türkan. Ingrid was the one who introduced me to Hotel de Rome eight years ago, and now, she brought Lallier Champagne into my life, whose delicious pink bubbles definitely lifted the crowd’s mood. Matthias Runge, the hotel’s Executive Chef, has been a fan of my recipes for years, we often chat about flavor combinations, so seeing him prepare the dishes for our event, made me feel very safe.
Today, I’m sharing one of the recipes from NOON that we also chose for the launch and that helps to slowly slip into the groove for autumn: Roasted Squash, Parsnip, and Grape Salad with Blue Cheese (recipe below).
The Berlin launch felt like a party - and I loved that. I’m quite happy that I don’t have to host a big event every week, however, when I think about it, the same rules that count for events also count for private gatherings. To be a good host, you need to feel good. You can only spread good vibes, when you feel them inside yourself. And to feel good, you need to surround yourself with the right people, you need to choose recipes that fit the occasion and to your schedule, and then it’s so much easier to stay relaxed and confident all night.
In the end, never forget, it’s your party. So accept imperfection and believe the ones around you when they offer you help. I’ve never accepted my imperfections more than I do now, I’ve never asked for help in such an honest way like I do now, I’ve never been so accepting with my own flaws. And I’ve never been so happy.
The next stops of my NOON book tour will be London on October 5th:
You can join me in conversation with Helen Goh, hosted by Hanna Geller at Building Feasts in a beautiful (secret) location (we will send you the address when you buy the ticket), with Lallier Champagne and snacks from NOON!
GET YOUR TICKET HERE and we’ll see you in London!
I want to thank everyone who made the Berlin launch of NOON possible - and so glamorous and glorious! Our guests, I loved seeing and hearing your laughters, seeing you dive deep into conversations, enjoying yourself and this night. There were just good vibes, thank you for that!
Thank you, you amazing people around me:
Türkan Arikan, General Manager Ulrich Schwer, Matthias Runge, and the entire team at Hotel de Rome, Billy Wagner, Ingrid Meyer-Lohrmann and everyone at IML Kommunikation, Champagne Lallier and Johannes Rohmer, Pia Werner and the best team at Prestel Verlag, Marcel Schwickerath, Tobias, Sira, Marta Greber for coming all the way from Lisbon (I’ll never forget that!), the four women / girl who inspired me to write NOON (Anne, her 4-year-old daughter, Gabi, and Laurel), all our guests - and Pat Appleton for singing for us before the lights went off!
Lots of love, Meike xxx
The photos taken at Hotel de Rome are by Marcel Schwickerath. The salad picture is by me.
Roasted Squash, Parsnip, and Grape Salad with Blue Cheese
from NOON: Einfache Mittagsgerichte für jeden Tag, Prestel Verlag (German)
NOON: Simple Recipes for Scrumptious Midday Meals & More, Chronicle Books (English)
Serves 2
FOR THE SALAD
12 ounces (340 g) seeded squash, preferably peeled butternut or Hokkaido with skin, cut into 1-inch (2.5 cm) wedges
6 ounces (170 g) seedless red grapes, on the vine
3 ounces (85 g) peeled parsnip, cut into wedges
¼ cup (60 ml) olive oil
Flaky sea salt
6 large radicchio leaves, torn into large pieces
8 small romaine lettuce leaves
1½ ounces (40 g) Roquefort or Stilton, crumbled (optional)
FOR THE DRESSING
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
Fine sea salt
Finely ground pepper
Preheat the oven to 400°F (200°C).
For the salad, spread the squash, grapes, and parsnip on a large baking sheet, but keep them separate. Drizzle with the olive oil and gently toss to coat, again keeping the squash, grapes, and parsnip separate. Season with a little flaky sea salt and roast for 15 minutes, then gently flip the squash and parsnip over and continue roasting for 10 to 15 minutes or until the squash and parsnip are tender and the grapes start to soften. Remove from the oven and let everything cool on the baking sheet for 5 minutes.
For the dressing, whisk together the olive oil and vinegar in a small bowl and season to taste with fine sea salt and pepper.
Divide the radicchio and lettuce leaves between two large plates and layer the squash, parsnip, and grapes (on the vine or snipped) on top. Sprinkle with the Roquefort, drizzle with the dressing, and serve immediately.
To prepare the salad for transportation, let the squash, parsnip, and grapes (off the vine) cool completely, then pack in a container and spread the radicchio, lettuce leaves, and Roquefort on top. Keep the dressing separate in a jar and assemble just before lunch.
To 35 years of friendship, through thick and thin, thank you, Tobias:
NEW YORK
New York, you beautiful, crazy, challenging, magical city, you were good to me - and to NOON!
Being in New York, never feels normal! The city is vibrating, your body and mind are vibrating, and everything and everyone around you is moving, constantly. It feels like being on the edge of a cliff, where you can see more beauty, more life, where you can feel more alive, than in any safer spot. A week is packed with enough adventures and inspiration to fill a whole year. When you leave New York, you’re filled up with life, but at the same time, you feel like you need to sleep for days to return to your normal rhythm.
I’ve now returned to Berlin, the ground underneath my feed still a bit wobbly, my mind still a little overwhelmed, but what a trip! The launch of NOON in New York City, celebrated with a conversation with Hetty Lui McKinnon at Rizzoli Bookstore on Broadway, was the first stop of my book tour. I was nervous before I went on stage, it had been four years since I last spoke about my book (365 in 2019). I wasn’t sure if I had gotten rusty, if I’d feel shy about this book that is very personal and means so much to me. NOON was born at a difficult time in my life, a time of loss and change. And although this is not what this book is about, would I be able to talk about it? As this is what made me re-discover this time of the day.
There was no reason to worry, Hetty - and everyone else who came to Rizzoli to listen and celebrate with us - made me feel safe and comfortable. And the response I received was proof that we can share our struggles, how they challenge us and make us grow, how they can even inspire us. And by doing so, by sharing this very personal yet at the same time universal experience that we all face at some points in our lives, we can spread a feeling of encouragement, a feeling of trust in regaining safety and comfort. The path of getting there is never easy, but the people around us, our friends, but also strangers, and also our cooking and food, can make it so much easier.
Through noon - and through NOON - I found new rituals and recipes, and discovered a form of empowerment that goes beyond just enjoying - and sharing - recipes. Noon and NOON taught me to take better care of myself, to allow myself to focus on my own needs, at least once a day. Midday, when I sit down for lunch. Sharing this experience echos and resonates with the sentiment of so many people who I’ve met and talked to. Sharing recipes that can help make it easier to find a new rhythm, a rhythm which allows a healthier form of self care, is a truly beautiful and powerful side of this book, which I only really discovered now since the book is out.
Changing your routine can have such a powerful impact. And maybe, in the end, it doesn’t matter if this change happened by choice or was forced upon us, in the end, it’s just about our decision, what we choose to do with that change. It’s quite a stunning realization that our transformation and the direction it will take are still, despite all outer odds and struggles, in our own hands.
While I was in New York, I also got to sign copies of the book, which are now available at these bookstores in Manhattan and Brooklyn:
Kinokuniya, 6th Avenue
Barnes & Noble, Union Square
The next stops of my NOON book tour will be Berlin (by invitation only, as it would become too big an event otherwise) and London on October 5th:
You can join me in conversation with Helen Goh about women in food, hosted by Hanna Geller at Building Feasts in a beautiful (secret) location (you will get the address when you buy the ticket - feels like clubbing in the 90s…), with Lallier Champagne and snacks from NOON! GET YOUR TICKET HERE and I’ll see you in London!
Today, I’m sharing a recipe with you from NOON, which couldn’t fit any better to New York. It’s a sandwich, nourishing and simple, yet at the same time just as much fun as New York is: Take a thick slice of (sourdough) bread, generously spread hummus on top, and finish it off with a pile of squeezed (uncooked) sauerkraut. To save time, you can use store-bought hummus, but I find it tastes so much better with my homemade spiced hummus from the book (recipe below).
Before I’ll let you indulge in your sandwich, I’m sharing some of the places with you that I enjoyed this time in New York, while running around, signing books, meeting people, and being mesmerized by this magical city:
Fabrique Bakery (cardamom bun)
Getrude’s Brooklyn (burger & fries)
SEY Coffee Brooklyn
Radio Bakery (basically everything)
Jack’s Wife Freda (Noam’s Malva Pudding)
Da Andrea (homemade pasta, get a table outside!)
Finn’s Bagels
Roberta’s Brooklyn (pizza)
ilili (for our post-book launch dinner with friends)
I want to thank Hetty, for being an amazing, supportive friend and interview partner. If you don’t have her latest book yet, TENDERHEART, go grab a copy! And Holly La Due, my editor since book no.1, and friend since we first met, thank you for shaping NOON together with me, and for always making me feel home in New York. Thank you for your support, Lauren Salkeld, John, Michael, Kavita, Eric, Sara, Odette, Lukas, Laura, Judy, Rona, and everyone else who came to celebrate with us!
The pictures of the book launch at Rizzoli bookstore were taken by my friend Daniela who came all the way from Costa Rica just to celebrate NOON - and us. We’ve been friends for 30 years, we studied architecture together, and we met the last time 10 years ago, in Berlin. During our university years, we used to enjoy long nights with lots of good food and wine; not knowing where life would take us; not knowing that one day, thanks to a cookbook, we’d sit together at a restaurant in Chelsea, chatting for hours, embracing New York, our lives, and our friendship.
So, I’m picking up on the dedication I wrote in NOON: To friendship!
Sauerkraut and Hummus on Sourdough Bread
from NOON: Simple Recipes for Scrumptious Midday Meals & More, Chronicle Books
You can use leftover hummus for other recipes, such as Roasted Eggplant and Hummus on Dark Bread with an Herb-Fried Egg (which you can also find in NOON).
Makes 1 large sandwich
FOR THE HUMMUS
1¼ cups (250 g) drained and rinsed canned chickpeas
2⁄3 cup (150 g) light tahini
1⁄3 cup (75 ml) water
¼ cup (60 ml) freshly squeezed lemon juice
1 large clove garlic, crushed
2 whole cloves, finely crushed with a mortar and pestle
¾ teaspoon ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon ground cumin
FOR THE SANDWICH
1 large slice thickly cut spelt or rye bread, ideally sourdough
2 to 3 tablespoons drained jarred or canned sauerkraut
For the hummus, purée the chickpeas, tahini, water, lemon juice, garlic, cloves, cinnamon, salt, and cumin in a food processor or blender until smooth. Season to taste with additional salt and transfer to a small bowl.
For the sandwich, generously spread 2 to 3 tablespoons of the hummus on the bread, pile the sauerkraut on top, and enjoy!
NOON is OUT (and on Broadway)!
I just arrived in New York, happy and overwhelmed, on the publication day of this book that means so much to me.
Noon (and NOON) is a gift to yourself, shape that time of the day so that it fits to your own cravings. Make it yours! Use this 1 hour, or these 30 minutes, to make yourself feel good. We plan so much in our lives, every day, we just refuse to often do so when it comes to our own, our very personal needs. And we all need a break but we associate the creation of that break with even more work. So the solution is to find ways (recipes) to reduce that work and time for the preparation of our lunch so that we actually have more time for ourselves when we finally sit down; time to relax and enjoy. I hope NOON can offer you these recipes, but even more, I hope it offers you inspiration to make noon yours.
If you don’t have your copy yet, you can find all the links to order it online here, or support local and buy, or order the book from any bookstore all over world. The chapters in NOON cover Salads, Vegetables, Soups, Sandwiches, Pasta, Seafood, Meat, and Grains & Bakes - so your midday break will definitely be sorted!
Good noon! Meike xxx
The picture of me on Broadway was taken today - right after I had landed in New York - in front of Rizzoli Bookstore where I‘ll be in conversation with Hetty Lui McKinnon on Thursday, September 7th at 6pm - come join us! (For more information, click here)
If you won’t be in New York this week, but if you happen to be in London on October 5th, you can join my conversation with Helen Goh at Building Feasts, hosted by Hanna Geller, with Lallier Champagne and snacks from NOON! (For more information, click here)
Tomato and Fig Caprese & the NOON Book Tour
No other season inspires me as much as late summer. The mesmerizing abundance of vegetables and fruit in August and September never ceases to wake up my appetite and makes me want to experiment with it in my kitchen. Seeing the colorful fresh produce spread out at the stalls at the weekly farmers market in my neighborhood feels like a holiday for the eyes and the taste buds. Tomatoes in various shapes, colors, and sizes, yellow and green zucchini, bent and plump, apricots, peaches, and figs, and little berries that burst in your mouth when you pop their skins with your teeth. Red and black currants, gooseberries, and raspberries, pair them with a bunch of fresh herbs and a quick vinaigrette and you have an exciting salad ready for lunch in less than five minutes.
The classic caprese, loved and adored every summer all over the world, is kind of the mother of all simple salads. You just need juicy tomatoes, creamy burrata (or stracciatella), torn basil leaves, olive oil, balsamic vinegar, sea salt, and pepper. Replacing the usual mozzarella with burrata or stracciatella, using olive oil that’s so good that you want to lick it off your fingers, and my sea salt from Gozo, are game changers in a simple caprese. One of the most important kitchen rules is so true: the less ingredients you use, the more you have to focus on the quality of each single one of them.
A good caprese is built on ripe tomatoes, picked at their peak, and that’s the tricky part. Even in August, even the prettiest tomatoes from your trusted farmer at the market can sometimes disappoint. And if they taste bland, they won’t make your dish shine either. To avoid this, I’ve come up with various experimental caprese recipes over the years, moving away from tradition and using all sorts of fruits and roots throughout the seasons; summer’s bounty of peaches, berries, and plums, or beet, persimmon, and orange in winter.
Until now, I always refused to pair tomato with another fruit, the combinations never really satisfied me. So at first, I was hesitant when I spotted purple figs lying on my kitchen counter and considered adding them to a classic caprese. But: the result was fantastic! The figs add concentrated sweetness without distracting from the tomato’s own qualities. They just make them taste a bit sweeter, somehow, they make them taste like very ripe summer tomatoes.
It’s a kitchen hack, kind of, that I wish I had figured out before I wrote my new book, NOON. Now the book is printed so I guess I have to use this hack for the next one. But before I jump into new adventures again, I’m ready to fully enjoy seeing NOON enter the world. On September 5th (September 19th for the German book), NOON will be on the shelves of bookstores all over the world (and on sale online) - and I will go on a little NOON book tour: New York, Berlin, and London!
Before I’ll let you enjoy your tomato and fig caprese (recipe below), I’m sharing the tour dates with you and the wonderful people who I’ll be in conversations with - and a quote from an (early) starred review for NOON:
“Move over, breakfast: lunch is about to become the most important meal of the day.”
―Library Journal
If you don’t want to wait until September, you can pre-order NOON here, or support local and pre-order from your neighborhood bookstore.
NOON BOOK TOUR
NEW YORK
• September 7th, 2023, 6pm: at Rizzoli Bookstore, with Hetty Lui McKinnon, RSVP here (not required, but seating is limited and will be first come, first served)
BERLIN
• September 19th, 2023: in conversation with Billy Wagner of Nobelhart & Schmutzig (by invitation only)
LONDON
• October 5th, 2023, 7pm: at Building Feasts, with Helen Goh, hosted by Hanna Geller, ticketed event (to book a ticket, click here or email Hanna at info@buildingfeasts.com)
Thank you, Lallier Champagne, for sponsoring the NOON Book Tour!
Tomato and Fig Caprese
Serves 1
3 medium, very ripe tomatoes (preferably in various colors), sliced
2 figs, cut in half lengthwise
4 ounces / 110g burratta (or stracciatella or mozzarella di bufala)
olive oil
balsamic vinegar
flaky sea salt
ground pepper
a small handful of red or green basil leaves
Spread the tomatoes on a large plate and arrange the figs and burrata on top. Drizzle with a little olive oil and vinegar, season with a little salt and pepper, and sprinkle with basil. Enjoy immediataley!
Asparagus, Beans & Burrata with Lemon
One of the most satisfying experiences for me as a cook is using the ingredients that I have right on hand in my kitchen and whatever fresh produce is in the fridge and on the counter and then spontaneously turning these finds into an utterly scrumptious dish. No planning, no overthinking, just playing around with what I have right in front of me. That’s pure joy, creativity, and improvisation, but also frugal efficiency. This is my favorite way of cooking at the moment, especially around noon.
With a dish in mind that I enjoyed in Rome a while back - burrata, olive oil, and a generous amount of lemon zest - I only had to add a few handfuls of asparagus, beans, and peas from my fridge, blanch them first (crisp and al dente, not soft!) to turn this Roman starter into a proper meal. A plate full of vegetables (or fruit even), crowned with creamy burrata and freshened up with lemon is quick to prepare and tempting for lunch and dinner. Although this dish would have perfectly fit into my soon (kind of) to be published 3rd book, this recipe won’t be in there. I just came up with it now, but it captures the vibe of my new book NOON better than any words can possibly do. So I’m sharing it with you here on the blog to show you what this book is about and why it was and still is such joy to work on it (I’m currently finishing the German translation).
NOON is about simple recipes that are fun to prepare and to eat. It’s about food that makes our mind, soul, and body happy; food that is nourishing and comforting and that gives us energy for the rest of the day. However, while it pleases the body, there’s no reason why our lunchtime shouldn’t be just as exciting as our dinner.
“As someone who eschews breakfast and counts down the hours to lunch, NOON is right up my proverbial alley. Peters’s recipes showcase the power of food to excite, to create a mood, or to transform a situation as much as to nourish the body. The joy of a midday feast is something within our reach with this beautiful book.”
―Helen Goh, co-author of Sweet
When I started writing NOON in January 2022, I noticed that midday is the time of the day when I focus on my own needs rather than thinking about what I’d love to cook for and share with others. This makes lunch, the preparation but also indulging in it, the ultimate form of self-care. It’s a break that gives us time for ourselves and our own needs. Every day. That’s a great gift.
The 115 recipes in the book circle very much around vegetables but there are also meat and seafood dishes. What they all have in common is that they are colorful, with layers of flavors and texture, sometimes they surprise with an unusual combination, or with tips and tricks to make our midday break tastier yet not fussier. The recipes in NOON help put a spotlight onto a meal that is often neglected in our busy schedules.
And we have a cover! I’m in love with it and with the recipe that we chose for it: Ada’s pink Polish Chłodnik Soup.
NOON will be out on September 5th in English (published by Chronicle Books) and on September 20th in German (published by Prestel, luckily, with the same title). If you’re as excited about it as I am, it would be great and very helpful if you pre-order, you can find the links here or pre-order worldwide at your local bookstore. These days, with shifts and changes in the publishing world, book pre-orders have become essential for authors. So your help and support has a great impact on the book and which course its journey will take, even before it’s been published.
“Meike Peters’s NOON is a delicious contemplation of how food can bring pleasure and comfort any time of the day. Her vibrant vegetable- and fruit-packed recipes are colorful, enticing, crave-worthy, and completely doable at lunchtime. Peters’s book serves as a reminder that we should all aim to bring balance to our busy days and savor the small moments around this oft-forgotten meal.”
―Hetty Lui McKinnon, food writer and cookbook author
In September / October I will be on a NOON book tour (you can find updates about the tour here). In New York you can join me for a talk with Hetty McKinnon at Rizzoli Bookstore and in London I’ll have a ticketed event at Hanna Geller’s Building Feasts with a conversation with Helen Goh (tickets will be available soon). Before I’ll let you enjoy today’s recipe of Asparagus, Beans, and Burrata with Lemon, I will share a little more about NOON with you. I already wrote about it in a previous post (you can read it here), but this book came with a lesson:
When I had the unexpected idea - or rather the complete vision for NOON within a few days - I had no publishing deal yet and the early feedback to my idea was rather hesitant. I was told that people want cookbooks for dinner, not for lunch. But somehow my instinct strongly told me to stubbornly move on with it and not change a thing. So I started cooking and taking pictures and did nothing but this for about two months. Only a week before I was done shooting the recipes, I got a little nervous and started talking to publishers again.
Long story short: all of a sudden I kept getting offers but most luckily, my editor of my first two books, Holly La Due, picked up on the idea. Now editorial director at Princeton Architectural Press, whose cookbook department had just become a part of Chronicle Books, Holly pitched NOON to Chronicle for the fall of 2023 (usually this would be far too tight but I was impatient and wanted it out as soon as possible). Serendipitously, Chronicle jumped on the idea of a lunch book and, as another book had just dropped out of their program, NOON took its place, scheduled for the fall of 2023.
When I got the message from Holly on March 26th 2022, two months after I had first shared my idea with her, I had no idea that from then on, everything would smoothly fall into place. Sometimes we really have to sit back and wait and do nothing - or just cook recipes and take pictures of them anyway - and everything will come together exactly how it should. It’s so easy to say though once we know how the story turned out and so hard to do while we have nothing but our gut feeling.
Thank you for following my book journey for the 3rd time!
Meike xxx
NOON: Simple Recipes for Scrumptious Midday Meals and More
YOU CAN PRE-ORDER NOON HERE
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Asparagus, Beans and Burrata with Lemon
The vegetables don’t need to be warm so you can prepare them in advance. You can even keep them in then fridge overnight and assemble right before you want to enjoy your lunch.
Feel free to adapt this recipe to the seasons, thinking of juicy fruit and bitter radicchio or raw fennel in summer or early autumn.
Serves 1
2 white or green asparagus stalks, trimmed
1 small handful green beans
1 small handful flat beans
1 small handful fresh or frozen peas
110g / 4 ounces burrata or mozzarella di bufala
olive oil
freshly grated lemon zest
freshly squeezed lemon juice (about 1/2 large lemon)
flaky sea salt
black pepper
ciabatta or baguette, for serving
Peel the white asparagus; green asparagus only needs to be trimmed.
Bring a large pot of salted water to a boil and blanch the white asparagus for about 7 minutes or until al dente (green asparagus needs about 3 minutes). Leave the pot on the heat and, using a slotted ladle, transfer the asparagus to a colander then briefly rinse with cold water and drain; cut each asparagus into 3 pieces and set aside.
Add the green beans and flat beans to the pot with the boiling water and blanch for 4 to 6 minutes or until al dente. Leave the pot on the heat and, using a slotted ladle, transfer the beans to a colander then briefly rinse with cold water and drain; cut the beans in half, or into smaller pieces if you prefer, and set aside.
Add the peas to the pot with the boiling water and blanch for 1 minute then drain and briefly rinse with cold water.
Arrange the asparagus, beans, and peas on a large plate. Place the burrata on top of the vegetables then drizzle the vegetables and burrata with olive oil and lemon juice (be generous with the lemon juice). Generously sprinkle with lemon zest, season to taste with salt and pepper, and enjoy immediately with thick slices of ciabatta or baguette to dip into the oily juices.
NOON - my new cookbook
I decided to write a new cookbook! It's called NOON, it will come out in September 2023, and it's published by Chronicle Books (US / UK / World, out on 9/05/2023) and by Prestel Verlag (Germany, out on 9/20/2023).
Since my last book, 365, came into the world in 2019, a lot has changed. Globally, personally, it felt like the world turned upside down and I turned with it. So for a long time, I had no idea if I would ever write a book again and if so, what this book would be about. Until January 2022. A dinner at my place with my friend Gabi changed everything. Gabi runs a cafe in my neighborhood, which I visit often, rather daily, for a good cappuccino and an even better chat. Over the pandemic and many conversations about food, the arts, and life in general, we became friends.
During our dinner, we munched on oysters, braised beef shanks, bone marrow on crostini, and cheese - and discussed Gabi's lunch misery when she's at work. Although I've always worked from home, it wasn't new to me that many are struggling making satisfying lunch choices, being at home or out at work. So for days I didn't think about our conversation; until one cold afternoon, when I was sitting on a bench in a park close to my flat. It had snowed the night before, the sky cleared up, and the low winter sun was hitting me right in my frozen face.
I will never understand what exactly happened in that moment but all of a sudden the vision for my 3rd cookbook was fully there. The title, NOON, the concept and angle, and the 115 recipes came together in less than a week. It didn't actually feel like work, I just had to sit down and let it pour out of me.
For updates about Pre-Ordering NOON and about my NOON Book Tour, click here.
So here I am, not even four months later, sitting right now in the cafe where everything started, chatting with my friend Gabi while I'm writing these words. All the recipes are written down and cooked, the pictures are taken, and I think I never felt happier, more satisfied, and more at ease with a book of mine than with NOON. I still love my first two books, eat in my kitchen and 365, but I think I've never been so at peace with myself as I am now, which makes the work flow very intuitive.
But what is this book about? The recipes are fun, quick and simple, perfect for lunch - but also for dinner. The dishes are based on exciting flavors and combinations, not many ingredients; rather choosing the ones that enhance taste and decrease stress and labor. The focus is on vegetables but there are also meat and seafood dishes. It's basically about food that makes us feel good, that we can share with others but also enjoy just for ourselves. NOON stands for a feeling, recurring during the cycle of each day, a desire for a break, for something uplifting, for some time for ourselves and our very own needs.
NOON is dedicated to 3 women and a 3-year-old: For Anne, her daughter, Gabi, and Laurel. To friendship.
Seeing that I always share a recipe in a blog post, I will share one of the first recipes that led to NOON. It's so simple, using pantry staples, or products that are easy to get. It seems like the weirdest combination - but it‘s genius. Hummus and (uncooked) sauerkraut on a slice of crusty dark bread. It‘s so good that I couldn‘t believe it and had to turn to my friend Laurel Kratochvila of Fine Bagels in Berlin for consultation: “Hummus and sauerkraut? I‘ve never had it before but it makes sense – a good hit of acid!“ You can use homemade hummus or get it from your favorite deli.
The picture of me is by Anne Deppe.
