summer salad with goat cheese and honey melon

YAY!summer has finally arrived (it was so hot in berlin the last days! we love it!) so we have a really light and fruity salad for you today. and we also have some good news: from now on we will post a recipe every last monday each month at WHY NOT MONDAY, a great online magazine. so klick here for our first post at 

WHY NOT MONDAY including the recipe in english for this delicious summer salad.

for the shooting we used our gorgeous plate from gurli elbaekgaard again. her beautiful porcellain we already mentioned here.

german translation
juchuu! der sommer ist in berlin ausgebrochen und  wir hatten wirklich wunderbar warme tage in letzer zeit. deshalb gibt es heute auch hier etwas frisches und fruchtiges, nämlich diesen leckeren wildkräuersalat mit honigmelone, granatapel und ziegenkäsebällchen - ideal für einen warmen sommertag!

UND: wir haben gute neuigkeiten. ab heute posten wir jeden letzten montag im monat ein rezept bei dem tollen online-magazin WHY NOT MONDAY. klickt doch mal rüber, unseren leckeren salat findet ihr samt englischem rezept heute dort. das deutsche rezept gibts natürlich wie gewohnt bei uns.
alle histaminintoleranten müssen natürlich mit der avocado und dem granatapfel aufpassen. falls unverträglich, einfach weglassen, es schmeckt dann trotzdem noch sehr gut!

geshootet haben wir den salat auf unserem liebsten teller von gurli elbaekgaard deren wunderschönes porzellan wir euch bereits hier vorgestellt haben.

also lasst es euch schmecken!

zutaten (für 2 pers.) 

1-2 handvoll wildkräutersalat (wir haben auch feldsalat untergemischt)

120g ziegenfrischkäse - für 8 bällchen (festeren, am besten von der käsetheke)

2 el sonnenblumenkerne

2 el kürbiskerne

2 el sesam 

1 el blütengewürz (z.b. "gute laune"-gewürz von sonnentor)

2 schmale streifen honigmelone

1/4 avocado

2 el granatapfelkerne

1-2 el olivenöl

1 tl flüssiger honig

1 tl ingwersirup (wer möchte)

salz & pfeffer

den ziegenfrischkäse am besten an der käsetheke kaufen, da der frischkäse aus dem regal bzw. aus der packung oft mehr wasser enthält (geht aber notfalls auch, dann muss man den käse vor dem verarbeiten in ein stofftuch geben und das wasser auswringen). 

zunächst alle kerne nacheinander in einer pfanne rösten und dann etwas salzen, sonnenblumenkerne und kürbiskerne in einem mörser oder mit einem messer zerkleinern. kerne und gewürz auf kleinen tellern verteilen. mit einem kleinen eisportionierer oder löffel kleine portionen vom frischkäse abnehmen und in der hand zu kugeln formen, die bällchen über die kerne bzw. über das gewürz auf den tellern rollen und anschliessend für eine weile in den kühlschrank stellen. salat waschen und auf tellern verteilen. honigmelone und avocado in kleine würfel schneiden, olivenöl, honig (und ingwersirup), salz und pfeffer dazugeben und alles gut vermengen. "melonen-avocado-ragout" über den salat geben, frischkäsebällchen dazulegen und granatapfelkerne darüberstreuen. wir haben noch ein paar getrocknete essbare blüten dazugegeben. 

Seaweed is on the Menu in this year's 8th Annual Burren Slow Food Festival

Seaweed is the common theme throughout the 8th Annual Burren Slow Food Festival to be held this weekend, 23rd, 24th & 25th May 2014, at the Pavilion in Lisdoonvarna, Co. Clare.

Author of “Irish Seaweed Kitchen”, Dr. Prannie Rhatigan, is hosting a demonstration and talk on how the thousands of tonnes of seaweed washed up on Irish coastline each day can be exploited for their potential as a foodstuff.

Prainne Rhatigan - distinguished author of Irish Seaweed Kitchen

Meanwhile, Sally McKenna of John and Sally McKennas' Guides (formerly The Bridgestone Guide) and Stefan Kraan, author of "The Science and Gastronomy of Umami", will be discussing the benefits for Ireland's seafood industry in harvesting seaweed.

Sally McKenna's new book on the culinary & cosmetic wonder of seaweeds 

The festival also features food sampling of local artisan foods, a chance to meet local producers and growers, engage with fellow foodies and enjoy cookery demonstrations from well-known chefs including Jess Murphy, Kai Restaurant, Galway; John Sheedy, Sheedy’s, Lisdoonvarna; and Aidan McGrath, Wild Honey Inn, Lisdoonvarna.

Dillisk  (Palmaria palmata) before drying

Other highlights of the weekend include a talk by Slow Food Ireland President and chef Darina Allen; a Wild Food Foraging Walk hosted by Oonagh O'Dwyer from Wild Kitchen in Lahinch; and a demonstration of the essential skills of making handcrafted fine chocolates by Burren Chocolatier and Burren Food Trail Kasha Connolly.

Getting ready for the Burren Slow Food Festival

The main festival banquet on Saturday night will be prepared by Vivian Kelly of Kierans Kitchen at the Roadside Tavern who will serve Gleninagh Lamb, Burren Smoked Irish Organic Salmon, desserts from Fabiola’s Pâtisserie and wines from Burren Fine Wine & Food.

Carlo Petrini, founder of the Slow Food Movement

This year a team of food writers from Italy, the home of the international Slow Food movement, will travel to County Clare this week to report on the 2014 Burren Slow Food Festival. MyChef.tv, an Italian food magazine which highlights excellence and originality in the world of food, will be creating a complete reportage of the event including videos, photographs and articles. The Slow Food movement was originally founded in Italy, in 1986, by Carlo Petrini.


For more details on the Burren Slow Food Festival visit www.slowfoodclare.com


Zack

glutenfree apricot cake

do you remember our glutenfree rhubarb cake we posted some weeks ago?
when we saw the first apricots in the supermarket we could`t resist buying them but (suprise suprise..) they where not sweet at all. so nora decided to bake a cake again. instead of using rhubarb she used the apricots and it really worked out well and was so delicious!!
for the shooting we used our favorite plates from jars céramistes and frama cph. also one of our favorites which we haven´t shown you on the blog before is our copper candleholder from hay and the copper cutlery from nordal.

ingredients (for a 18-20cm ø springform pan) 

120g salted butter

100g + 115g sugar

180g rice flour (or similar)

4 eggs

1tl (gehäuft) tartan baking powder (e.g. from biovita)

300-400g apricots

(good to know: eggs and butter should have room-temperatur while using - that helps the dough and especially the beaten egg whites to succeed. to get the eggs faster to room-temperatur you can put them some minutes before using in a glas with warm water. and who doesn't has salted butter can just add a dash of salt to the dough.)

preheat oven to 170degrees top/bottom-heat. beat butter and 100g sugar for 1-2min until fluffy. separate 2 eggs and stir the eggyolks plus the 2 left eggs step by step to the butter-mix (save the egg whites for later). sift rice flour and baking powder and stir in by portions to the butter-egg-mix. cover the bottom of the springform pan with baking paper and spread butter on the sides. wash the apricots and chop about 100g into small cubes and fold in the dough. fill the dough into the springform pan, cut the remaining apricots into slices and arrange them circular on the top (press the apricots lightly in the dough). bake the cake at 170 degrees for 25min in the middle of the oven. prepare the beaten egg white (just before the baking time ends): whisk the egg whites with a dash of salt until semi-stiff, then add 115g sugar and whisk the egg whites till stiff. spread the egg white on the cake and bake again for 20-25min (try to not to spread the egg white to close to the springform rim, because the egg white will expand while baking). after baking leave the cake cool down on an oven grid for 15min, then take off the springform pan and the baking paper carefully and let cool down completely on the grid again.

german translation

erinnert ihr euch an unseren glutenfreien rhabarber kuchen?

als wir neulich die ersten aprikosen im supermarkt gesehen haben konnten wir nicht widerstehen und waren dann aber leider doch enttäuscht weil sie alles andere als süß waren...nora hat dann kurzerhand entschieden die aprikosen im kuchen zu verarbeiten und hat sich dabei an unserem rhabarber-kuchen-rezept orientiert.

und was soll ich sagen: der plan ist voll aufgegangen!

der säuerliche geschmack der aprikosen war im kuchen alles andere als störend und konnte mit der zugabe von zucker die perfekte balance bilden. 

auf den bildern seht ihr übrigens mal wieder unsere liebsten teller von jars céramistes und frama cph. der schöne, kupferfarbene kerzenständer von hay hatte bisher noch gar keinen auftritt hier und das kupferfarbene besteck von nordal habt ihr wohl auch noch nicht all zu oft zu gesicht bekommen. 

es war ein geburtstagsgeschenk von nora und zählt zu meinen absoluten favorits! jetzt aber ab zum rezept!

zutaten (für eine eine 18-20cm ø springform) 

120g gesalzene butter

100g + 115g zucker

180g reismehl (o.ä.)

4 eier

1tl (gehäuft) weinsteinbackpulver

300-400g aprikosen

(gut zu wissen: eier und butter sollten zimmertemperatur haben, damit der teig und besonders der eischnees gut gelingt. die eier kann man auch kurz vor dem gebrauch in einem glas mit warmem wasser auf zimmertemperatur bringen. wer keine salzige butter hat, gibt einfach eine prise salz zum teig hinzu.)

ofen auf 170g ober/unterhitze vorheizen. butter und 100g zucker 1-2min schaumig rühren. 2 eier trennen und die eigelbe plus 2 ganze eier nach und nach unter die buttermasse rühren (eiweiße beiseite stellen für den eischnee). das mehl und backpulver sieben und schrittweise unter die butter-ei-masse rühren. springformboden mit backpapier auslegen und ränder mit butter ausstreichen. aprikosen waschen, 100g aprikosen in kleine würfel schneiden und unter die teigmasse heben. den rest in spalten schneiden. teigmasse in die form füllen und den teig  mit den aprikosenspalten kreisförmig damit komplett bedecken (aprikosenstücken leicht in teig hineindrücken). den kuchen bei 170grad 25min auf der mittleren schiene backen. kurz vor ende der backzeit den eischnee vorbereiten. dafür die eiweiße mit einer prise salz halbsteif schlagen, dann 115g zucker portionsweise zugeben und schlagen, bis der eischnee fest ist. eischnee mit einem großen löffen auf dem kuchen verteilen und für weitere 20-25min backen (eischnee wenn möglich nicht bis ganz zum rand verteilen, da er sich noch ausdehnt). kuchen auf einem gitter für eine viertelstunde abkühlen lassen, dann die springform und das backpapier vorsichtig enfernen und weiter auf dem gitter abkühlen lassen.

Feast or Famine - A Cultural Food Journey of the North West of Ireland

Derry-born chef and cooking lecturer, Emmett McCourt, has just launched a new cookbook tracing the heritage of the traditional foods from the northwest counties of Ireland. The history and recipes, however, reflect similar regional cooking from all over Ireland.

Feast or Famine - A Cultural Food Journey of the North West of Ireland, published by Guildhall Press, is not just a cookbook. It is a remarkable journey through the varied influences that have shaped the style of cooking that is unique to the neighbouring counties of Donegal and Derry. These two counties may have been separated by borders over the years, but they have evolved together like brothers down through the centuries.

"Not only is Irish food amongst the best in the world but our food heritage connects people and places across the globe" says Emmett. "This book offers a window into the past concerning the history of regional Irish food. It also builds positive community relations, conveying the story of our varied cultures through food heritage while renewing the passion and belief in local produce."

Chef Emmett has spent several years researching the history of food in the region and has uncovered ancient recipes, long lost cooking techniques and rediscovered long lost Irish treasures such as the Lumper Potato, which is now undergoing careful growing research to in Ireland to keep it from extinction. He has traced recipes from the time of the Viking settlers and the ancient Irish Chieftains, when venison, turnips, seaweeds, shellfish, fish and wild boar were everyday staple foods along with honey and rhubarb.

This book is also beautifully photographed

When the Scot-Irish emigrated to America, they took with them their distilling skills, producing whiskeys, bourbons and moonshine across all the United States. Fishermen from Inishowen in northern County Donegal, who settled in New England, helped found some of the finest and most successful fishing ports in the world today!

There are some significant business success stories that started from humble beginnings in the northwest of Ireland. McCains, based in Canada, are the largest French Fry maker in the world and their ancestors hailed from Castlefin in County Donegal. A Scots-Irish farmer, originally from Derry and who became the richest oil family in America was Samuel Getty. He also gave his name to the town of Gettysburg, the site of President Lincoln's famous address. 

The McIlhenneys from Milford invented the now-famous hot sauce known as Tabasco! Also recalled are the heady days when Lough Swilly was the Herring capital of the world, Magilligan was a world leader in farmed Rabbits and Derry City was producing millions of gallons of whiskey for the US. The book is full of similar stories.

Lough Neagh Eel with Roasted Beetroot, Nuts, Celeraic
in a Broighter Gold Rapeseed Oil Dressing

.

Emmett has researched and re-developed almost 50 recipes for Feast or Famine and his journey has brought him to know some of the north west's greatest story-tellers, modern-day artisan food producers and chefs. The book is also beautifully photographed and is quickly becoming a research book of choice for many of Ireland's college departments of both catering and Irish history. The history and recipes reflect similar regional cooking all over Ireland.

Wheaten Bread cooking in a Griddle Pan over an open Turf Fire

Emmett McCourt's Wheaten Bread Recipe
(with Metric & US Cup measurements)

Ingredients (makes 1 medium loaf)
1 Cup/150g Plain Flour
1 Cup/150g Wholemeal Flour
1 Cup/100g Rolled (Porridge) Oats
1 tsp salt
2 tspn Baking Powder
2 tblsp/40g Butter
2 tblsp/40g Caster Sugar
1 Cup/250ml Buttermilk
(if you have no buttermilk, add juice of 1/4 lemon to ordinary milk - zack)

Method:

1. Preheat oven to 180°C/Gas 4/ 350°F. Line a baking sheet with greaseproof paper.
2. Stir the flours, baking powder, salt and sugar together. Rub the butter into the flour mixture.
3. Pour in the buttermilk and work the mixture to a thick, but not too soft, consistency.
4. Shape the dough and place on your baking tray. Pierce the centre, cut an "X" on top, 1/3 of the way through and sprinkle with a little more wholemeal flour.
5. Bake for 35 minutes or until a skewer comes out clean. The bottom of the bread should sound hollow when tapped in the centre.

Emmett Mc Court with Rene Redzepi of Noma Restaurant.
Both chefs share the same commitment to preserving the history of a country's food provenance

Feast or Famine - A Cultural Food Journey of the North West of Ireland is an amazing book that simultaneously educates the palate and the mind. It will become a must-have bookshelf addition for all who have a passion for Irish Food. It is available to purchase online from Guildhall Press at www.ghpress.com

The Irish Food Heritage Project are hosting the Official Launch of "Feast or Famine - A Cultural Journey of the North West of Ireland" at 11am on Tuesday 17th June, at the Titanic Quarter Campus of the Belfast Metropolitan College. This is going to be a culinary showcase with guest speakers, followed by a finger buffet lunch and book signing at the Linen Lounge Restaurant.

Get along and hear the story behind this amazing book and get your own signed copy while you're there!

For further info on the Launch contact Gavin Doran at Belfast Metropolitan College on:
 gdoran at belfastmet.ac.uk

Zack.

Entries Open for the Sheridan's National Irish Brown Bread Competition

Entries are now being accepted for the 2nd Annual National Irish Brown Bread Competition which will be held on Sunday 25th May with €150 Cash Prize for the Winner!

This popular bake-off is already one of the most important Baking Competitions in Ireland and is held as part of the annual Sheridans Cheesemongers Irish Food Festival. The festival, organised by Ireland's most famous Cheese family is now in it's fifth year and is hosted at their Virginia Road Station headquarters in Pottlereagh, Co Meath.

RTE’s Ella McSweeney will be hosting the event as well as judging the competition along with Chapter One Chefs Cathal Leonard and Darren Hogarty and the lady who inspired the Sheridan brother’s love of brown bread, their mam Maura Sheridan!

That's My Homemade Brown Bread - Yum!

The Rules of the Brown Bread Competition are:

• The competition is open to anyone who has baked their brown bread entry at home.
• €5 fee per entry -advance payment if entering online, or pay on the day if submitting entry via post/email/in person
• Any shape of bread is permitted, but 1 lb weight loaves are recommended.
• Marks out of 10 will be awarded for the breads and 1 point is available for “Irish Ingredients” 
• Judging will take place at the festival and the breads must be delivered to the Brown Bread tent by 11am.

The overall winner will be announced at 3.30pm and will receive a cash prize of €150 plus a selection of Irish Foods including Irish flour from Macroom Oatmeal Mills and Dunany Organic Farm with which to keep making their brown bread.

The Deadline for receipt of Entries is Friday 23rd May 2014.

For Full details and to Enter the National Irish Brown Bread Competition, Click HERE or go to
http://www.sheridanscheesemongers.com/sheridans-national-irish-brown-bread-competition/

Best of Luck to everyone!

Zack

glutenfree baked oats with blue- and blackberries

way too late we discovered the great "green kitchen stories"-cookbook of luise vindahl and david frenkiel. we already were fans of their cool blog and now we have a crush on their cookbook as well. nearly every recipe sounds so delicious - so we got really excited and decided to start with a baked oats recipe (page 37), which we modified a bit. instead of hazelnuts we took sunflower seeds, instead of almond milk we choose rice milk and we mixed some blueberries under the blackberries. what are actually your experiences with seeds and nuts, if you have a histamine intolerance? you always hear, that nuts are a taboo and seeds are fine. 
now something for the eyes: the white handmade porcellain we used for the shoot (plate, baking dish, vase) is by jars - a french brand. and the small plate with the elegant fine lines is from claudia schoemig porzellan - a berlin based ceramist, which we introduced you already in a "stores we love" - post.




ingredients (for a baking dish 16-14cm - 2pers.)
200-250g berries (we took 2/3 blackberries and 1/3 blueberries)
80g oat flakes glutenfree
1 tl tartar baking powder
1 dash of salt
1 egg
250ml rice milk (or another milk)
40ml maple syrup
1tl coconut oil
45g pumkin seeds
45g sunflower seeds
(some vanilla - (aroma, sugar or bean - who can and want))

preheat the oven to 190degrees and grease the baking dish with coconut oil. wash the berries and cover the bottom of the baking dish with them completely. mix oatflakes, baking powder and a dash of salt in a separate bowl and spread the mix on the berries evenly. then mix the egg with the milk (and vanilla) in a big glass and pour the liquid over the oat flakes. now put the maple syrup and coconut oil in a smaller bowl, add all the seeds and mix everything so all seeds are covered with syrup and oil (best use your hands). spread the seeds over the oat flakes/egg-milk-mix. bake everything for 35-40min at 190degrees until the seeds turn slightly brown. let the dish cool down a few minutes.

german translation

viel zu spät haben wir das tolle buch "green kitchen stories" im deutschen "die grüne küche - köstliche vegetarische ideen für jeden tag" entdeckt. denn schon lange sind wir begeistert von luise vindahl`s und david frenkiel`s tollem blog und nun hat uns auch noch ihr buch den kopf verdreht! fast jedes einzelne rezept klingt wirklich köstlich!! so auch ein baked oats rezept, zu finden auf seite 37 , das wir allerdings leicht abgeändert haben. anstelle von haselnüssen haben wir sonnenblumenkerne verwendet, anstelle von mandelmilch reismilch, und wir haben unsere baked oats nicht nur mit brombeeren sondern auch noch mit blaubeeren verfeinert. wie ist denn eigentlich eure erfahrung mit kernen (sonnenblumenkerne, kürbiskerne...) bei einer histaminintoleranz? vertragt ihr die? denn es heißt immer nur nüsse sind tabu, von kernen ist meist nie die rede. wir haben jedenfalls ein gutes gefühl bei den kernen und würden uns freuen zu hören, wie das bei euch ist!

das weiße porzellan, das ihr in den bildern seht, ist übrigens (bis auf den kleinen teller) mal wieder von jars. der teller ist von schoemig porzellan, von dem wir euch ja schon mehr als begeistert hier berichtet haben. 

zutaten (für eine springform 16x14cm - 2 pers.)

200-250g beeren (wir haben 2/3 brombeeren und 1/3 blaubeeren gemischt)

80g haferflocken

1 tl weinsteinbackpulver

1 prise salz

1 ei

250ml reismilch (oder milch nach wahl)

40ml ahornsirup

1 tl kokosöl

45g kürbiskerne

45g sonnenblumenkerne

(etwas vanille (aroma, zucker o. schote - wer will und kann))

den ofen auf 190grad vorheizen und die aufflaufform mit kokosöl einfetten. die beeren waschen und den boden der auflaufform komplett damit bedecken. die haferflocken mit dem backpulver und einer prise salz vermengen und über die beeren gleichmäßig streuen. dann das ei mit der milch (und etwas vanille) in einem glas oder schüssel gut verquirlen und die haferflocken damit übergießen. nun den ahornsirup, das kokosfett und die kürbis-und sonnenblumenkerne in einer schüssel gut miteinander vermengen (am besten mit den händen) und über den haferflocken/ei-milchmasse verteilen. für 35-40min bei 190grad backen bis die kerne leicht gebräunt sind. noch etwas abkühlen lassen. 

Some handy Cooking Tips for any Kitchen

I was sent this infographic by David Dempsey of Noel Dempsey Kitchen & Bedroom Design, based in Charvey Business Park, Rathnew, County Wicklow and thought you might like to print it out and stick it up in your Kitchen!

Right-Click on the infographic above and click "Open image in a new Tab" to get the full-size image and then you can print it out from there.

You can check out Noel's Kitchen Design company at http://noeldempsey.com

Zack