poached eggs

It took me several tries to figure out how to make the perfect poached egg. The effort was absolutely worth it: poaching eggs has become one of my most favorite recipe for eggs. They become incomparable soft, creamy and I love how they melt.

I absolutely recommend to buy fresh organic eggs. Crack the egg into a small cup. Meanwhile let the water boil, add some vinegar and salt. Turn off the heat and let the water simmer - not cook! If the liquid is too unsteady the egg will dissolve in pieces as well as when the water is too cold. Now comes the fun part: Let the egg gently and fast slip into the simmering liquid. I use a wooden spoon to bring it into shape. Cook about 3-4 minutes until the egg white becomes solid, but the yolk is still soft. You can test its consistency by gently pushing against it. When you feel like you've reached the perfect point, take the egg out of the water and serve immediately with some salt sparkled on.

roasted chestnuts

Roasted chestnuts are one of my favourite treats for the cold season, because they are slightly sweet and warm. The heat of the oven and the baking flavours fill up the kitchen until you finally get to peel them with your hands.

Buy a large handful of chestnuts for each person. Cut a cross on top of the chestnut using the point of a sharp knife. It will help to bake the chestnuts faster and peel it more easily later. Put them all on a baking tray in the middle of the oven. It takes about 15-20 minutes at 180°C until their skin "blossoms". Let cool down for a moment and peel with your hands.

ginger-flavoured pumpkin soup with cardamom espuma

Cardamom is one of these spices I'm really addicted to since the first time I tried it. The combination with salty ingredients sounds quite uncommom as cardamom is mostly known from christmas bakery. Its lemon-like fresh taste is really harmonic and amazing together with the pumpkin. In order to get the most amazing espuma, buy some organic whole cardamom capsules and process them with your mortar!

Step I: Start with the pumpkin soup

Heat up a little olive oil in a large pot. Remove the sprout from the garlic and cut in small cubes. Also cut the shallot and add it with the garlic to the pot.

Cut a hokkaido pumpkin in halves and remove its core with a spoon. Add coarse chunks of pumpkin to the pot and roast it with some soja sauce. 

Step II: Add flavours

Fill up the vegetables with water and season with salt. Add some heat resistant herbs such as rosmary, thyme, sage or oregano. Keep them in one piece so you can easily remove them later. Let the soup cook until the pumpkin is soft. Always keep the pot covered with a lid in order to remain all flavours inside.

Heat up milk in a small pot. Smash the cardamom capsules in a mortal. Usually I take one or two for a quarter liter. Add them to the warm milk, close with a lid and let slowly simmer. Let the cardamom infuse in hot milk. 

Step III: It all comes together

Remove the herbs from the soup. Peel about a thumb size of fresh ginger using a sharp knife. Cut the ginger in small cubes and mix with the soup until it's soft and creamy. Season with pepper and some more salt if needed.

For the espuma filter the cardamom milk through a sieve. Use a milk frother or a mixer to produce the espuma. Decorate the soup in soup plates with the espuma.

flavoured spicy mango

I got to know this surprisingly delicious combination of flavours as a street food in Mexico. Street vendors sell these fresh pieces of mango in cups and flavour them to make them taste even more intense.

Here's how to prepare the mango appetizer:

• cut mango cubes as shown in this post: how to cut mango
• sparkle mango cubes with salt
• cut tiny pieces of fresh chili (core removed) or use dried chili pepper 
• finally season with lime juice

When preparing this appetizer, keep in mind to apply the lime juice in the final step because it will help to distribute the flavours.

how to cut mango

Here's a short 4-step tutorial on how to cut perfect mango cubes.

1. Turn the mango to face the thin side and cut off the sides close along the stone
2. Cut a grid into the halves
3. Evert the grid to let the small cubes stand upwards
4. Cut off the cubes close to the skin

Enjoy this tasty sweet fruit in various delicious combinations such as salads, oatflakes or just on its own!

guacamole

This recipe is a souvenir from my recent trip to Mexico. Guacamole is my all time favorite veggie friendly mexican dish. Keep in mind that the quality of the avocado is essential for the final taste.



Here's a list of ingredients and instructions:

• avocado: cut and smash
• lime: squeeze for juice
• tomato & cucumber: remove watery core and cut in pieces
• cilantro & shallots: chop

Prepare ingredients as expained and mix them in a bowle. Season according to your taste with salt & pepper. Enjoy with taco chips.

scrambled eggs with parmesan

This recipe for scrambled eggs is the perfect healthy breakfast. I enjoy it served with fresh grapefruit and a slice of crispbread. It's easy and fast to make and truely addictive.

Squirl two eggs (for one person) with chopped parsley. Use a peeler or knife to cut off some thin slices of parmesan cheese. Add some salt and fresh pepper to the egg mixture. Slowly heat up a pan with a little butter or oil and add the egg mixture when still not too hot. Keep on stiring until the scrambled eggs are done - never let the pan become too hot or cook the eggs too long as the they might get dry.

A nice variation of this scrambled egg recipe is to replace the parmesan with some goat cheese. I like to add it as huge chunks to the egg mixture in the pan.