“-Keep up the good work.
-I’m talking to the beans.”
An by Naomi Kawase
Today’s inspiration comes from Japan – both on the screen as on the plate. More precisely by the traditional Japanese confectionery an – sweet red beans paste. After watching the movie, although in some parts oversweeten, we decided also to try out this new ingredient. It takes some time to prepare it, especially the cooking part, but once you discover them, you can experiment and vary the sweets endlessly. The adzuki beans are pretty mild in taste and texture, so it is better to use some more intense additional flavours. Even if you add only some cocoa and maple syrup, you can be surprised by the results. And the sea buckthorn? Well, as one of our favourite flavours, the orange-red pearls were the first on the list to try out. And together with the rosemary it was a really good shot.
You can try this recipe in two versions: either as a small desert with a lot of date-chocolate and sea buckthorn sauce, or as a healthy snack covered only with ground almonds and rosemary.
Continue reading RED BEAN BALLS WITH SEA BUCKTHORN AND ROSEMARY
“Eat, drink, man, woman. Basic human desires. Can’t avoid them.”
Eat drink man woman by Ang Lee
It has been quite a busy start of the year. We have been travelling a lot, enjoying the winter and getting many new inspirations. We got so entangled in our ventures that we nearly missed the Carnival season, but we are (almost) just in time for the beginning of Chinese New Year.
So, Happy Chinese New Year everyone! And if you don’t celebrate it, you can easily get into the festive mood with one of the most mouthwatering film classics by Ang Lee. Food, love and chefs splashing ingredients all over the kitchen. It does have a very meditative impact, but watching it might cause some serious food cravings.
Speaking of basic human desires… if you have a sweet tooth, these cookies will be your best friend throughout the year. They are gluten-free (thanks to the rice flour) and very buttery (without using the regular butter). Just the right ingredients to fall in love…
Are you ready to try out the “recipe of romance”?
Continue reading CASHEW BUTTER COOKIES WITH RICE FLOUR
“Me fifth element – supreme being. Me protect you.”
The Fifth Element by Luc Besson
Happy New Year everyone! We hope you had a great time last week and that you are ready to start working on all your resolutions. So are we. To help you to dive into 2016 with energy and in harmony, we have come up with a breakfast recipe which is so versatile that it can be your lunch, dinner or whatever you need it to be. Sounds promising, doesn’t it?
This is our version of a signature Korean dish Bibimbap (translates as “to mix rice”). But this bowl it’s not just a dish – it’s the whole experience. One look at a Bibimbap and you’ll know that some foods are just a perfect combination of nutrition and aesthetics. You will need five different colors for the toppings to represent the five elements of Traditional Chinese Medicine: fire, water, earth, metal and wood. We used millet (cooked with turmeric), kale, marinated ginger and carrots, roasted sunflower seeds, avocado, chili pepper and of course eggs (if you are vegan, just use tofu instead).
The trick is not to mix the ingredients before serving, but to place them in a bowl next to each other with an egg on top. Once you acknowledge the beauty of the tedious construction, stir it all together and take the first bite. In return, Bibimbap will make sure to protect you, even when the temperatures drop significantly.
As the urban legend says: A bowl of Bibimbap a day keeps the doctor away!
Continue reading TURMERIC AND MILLET BIBIMBAP BOWL
„Why did you come in this car for me?
I told everyone my director uncle was coming.
At least think about my reputation.“
Taxi, Jafar Panahi
Among many film delights, Iranian cinema belongs definitely to our favorites. Besides amazing works by Kiarostami, Makhmalbaf or Ghobadi, there is so much more to discover. For instance the films by Jafar Panahi, with the latest Taxi, rightly deserved winner of this year Berlinale.
As winter this year has been extremely warm so far, our cooking inspirations also started to drift away in direction the Middle East. Iranian cuisine is often seen as very complicated and unique, but well – challenge accepted. This recipe is a modified vegetarian version of a Persian lamb stew Khoresht Havij ba Aloo. Sweet prunes combined with citrus sour tamarind and warming cinnamon give this stew a fabulously winter-like flavor. So with no time to lose, whether by taxi or simply on foot, just visit the closest spice bazaar and discover the amazing aroma fusion from the Persian Empire.
Continue reading PERSIAN CARROT AND PUMPKIN STEW WITH PRUNES
“Let them eat cake”
Marie Antoinette, Sofia Coppola
When searching for some new sweet inspirations among the variety of French desserts you will come across many recipes for sweet delights with chestnuts in the main role. The legendary marron glace, Charlotte aux marrons – a chestnut mousse with wafers and chocolate frosting, Christmas special treat Bûche à la châtaigne or our favourite Mont Blanc, a very non-vegan combination of meringue, whipped cream and chestnut cream, are probably the best known ones.
But why French? Rewatching Marie Antoinette will probably make you want to eat cakes all day long. If you haven’t seen the film or just need a recap, check the I want candy song with one of the most mouthwatering movie scenes that will awaken the sweet tooth deep inside you. And in that case you should try this very chocolate cake with a smooth and silky chestnuts cream on top. To give it very special winter-puff, add the orange peel and voilà. This cake needs just a moment to bake. Luckily, as you won’t be able to resist that smell for too long.
Continue reading CHESTNUT CHOCOLATE CAKE
“I want to learn everything about everything. I want to eat it all up.”
Her, Spike Jonze
Sometimes a coincidence is the best creator, don’t you agree? The sudden disappearance of parsnip from our local grocery shop made us rethink the concept of this recipe and use turnip instead. The reason behind it was simple: we needed a white root vegetable that will go along with cauliflower, sweet potato and chickpeas. Quick decisions had to be made and… bingo.
The idea was to create a velvety creamy soup celebrating the beautiful Berlin autumn we had in November. Two weeks without a single rain drop, with yellowish rays of sun brightening the greyest corners of the city. It almost felt as if the cold blue tones would be deleted from the landscape, conquered by various shades or red, magenta, yellow, brown and orange – just like in Spike Jonze’s movie Her. Well, almost like that. Except for the fact that we still had cars and keyboards.
Anyways, with the first snowfall couple of days ago the city color design changed back to blue-gray and the sun migrated to warmer countries. If you want to arouse the memories of red palette from before, here’s the trick: Follow the instructions below and let the warmth settle in on your plate. Welcome winter wonderland.
Continue reading AUTUMN CELEBRATING VEGETABLE CREAM SOUP