October is Breast Cancer Awareness Month. According to the motto Make it Pink, I share a culinary creation all in pink with you. Simultaneously, it’s my contribution to promote breast cancer awareness. Beetroot mousse: Peel boiled beetroot, taste with freshly grated horseradish and fleur de sel and add an equal part of soy cream. Blend…
Tag: beetroot
Vegan Fall Treasures 🌱
I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…
Vegan White Chocolate Mousse on Beetroot 🌱
What’s the first thing that comes to your mind when you see my youngest vegan creation? Also “Massacre on a Plate”? What I actually wanted to show, though, was a sweet treat featuring vegetables. What do you think about incorporating veggies into desserts? White chocolate mousse: With an immersion blender, mix equal parts of silken…
Potato • Carrot • Beetroot • Black salsify • Oatmeal • Sunflower seed 🌱
Time for another challenge hosted by Foodblogs Schweiz. You know the drill: Create a dish featuring at least two of the ingredients of the predefined basket. This month, the basket contained potatoes, carrots, beetroots, black salsify, oatmeal and sunflower seeds. Once again, I’ve used all ingredients. I went for a calm light yellow tone with…
Red Emmalie potato mash with sautéed Japanese artichokes and marinated Chioggia beets 🌱
Heirloom veggies – They get me all excited. The colors. The shapes. The textures. The tastes. On the farmers’ market the other day, I found beautifully pink potatoes with a distinct flavor. And Japanese artichoke – a white and tender tuber, optically very much resembling a maggot. And wonderfully marbled beetroot. In the course of…
Salmon • Beetroot • Grapefruit • Onion
A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth and eye. And a perfect dish to kick off Christmas – Glad Lillajul! Finely blend 250 g of canned chickpeas with aquafaba, 150 g…
Chilled beetroot soup with dill pesto
My mother makes the most wonderful borscht. I love the marriage between sweet beetroot and sour vinegar. The smetana topping echos the acidity and caters for a pleasantly contrasting softness. This chilled summer version is my take on the Ukrainian classic. For the soup, boil 500 g washed beetroots until tender. Peel them and blend…
Sous vide beef tenderloin with roasted veggies
Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious. Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal…
Duck and scallops accompanied by beetroot and orange
Sous vide duck a l’orange with pan seared scallops – doesn’t that sound scrumptious? It’s a surf and turf marriage made in heaven. Sous vide duck: Score a diamond pattern through the fat of the duck breast with a sharp knife. Be careful not to score the meat. Starting with the fat side down, pan…
Monkfish with mountain lentils and beetroots
Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation resulting from ingredients available in the fridge. Boil 100 g mountain lentils according to the instructions on the package. Separately, boil…
Appetizers 🌱
Drinks and nibbles – that’s how to kick off a dinner party right. These delicious, vegan treats – carrot with paprika powder hummus, beetroot with cumin hummus and green pea with tarragon hummus as well as rosemary roasted almonds and lemon marinated olives – will surely amaze your guests. Hummus variations Blend 500 g canned…
Salmon • Beetroot • Orange • Cream cheese
I’ve been putting some effort into ameliorating my plating skills lately. I find dishes served lukewarm best suitable for this exercise, as I don’t have to work under time pressure. This is the outcome of my latest attempt. Marinate pieces of smoked salmon in a mixture of olive oil, white aceto balsamico, orange zest and…
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