This vibrant salad was born from the pages of Elizabeth Gilbert’s captivating novel, The Signature of All Things. As I delved into the lush botanical world of Alma Whittaker’s 19th-century explorations, surrounded by tales of greenhouses and moss, an undeniable…
Inspired by The Magus by John Fowles, this salad is more than a recipe—it’s a sensory bridge to the sun-drenched landscapes of Greece, where the novel is set. As I read, one feeling became inescapably vivid: the intense, sweltering heat…
Hello friends, and welcome back to our Medieval Advent Calendar. The Christmas feast is upon us, so it’s about time we start preparing some delicacies for the festive table. One of the defining dishes of the Middle Ages is the…
Medieval Advent Calendar Day 9 Hello, dear friends, and welcome to our ninth day of Advent. After yesterday’s exploration of medieval cookbooks and recipes, it seems only fitting to step into the kitchen ourselves—though we’ll start with something manageable. Today…
Ingredients (for 1 portion) : 2 bunches of Japanese buckwheat noodles (Soba)5 tbsp tsuyu soup base150ml room temperature water1 pickled plum (umeboshi)roasted nori seaweed for toppingfreshly chopped shiso leaves (optional)a few drops of roasted sesame oil Cook your noodles as…
Ingredients : 3 small eggplants (i find they have less seeds than the larger ones)1 tbsp white miso paste100ml water3 tbsp mirin2 tbsp soy sauce2 tbsp agave syrup1 tbsp roasted sesame oilfreshly chopped chives Cut the eggplant in half and…
Ingredients : 1 thick tuna steak1/2 tsp grated ginger1tbsp soy sauce1tsp ponzu sauce1tbsp mirin3tbsp orange juice1tsp roasted sesame oil Mix everything except for the tuna in a small jar and set aside for 20 minutes at least, so the flavours…
Ingredients : 400gr pineapple cubes (fresh or canned)250ml coconut cream3 sheets of gelatin / 2,5 tsp powder gelatin2 tbsp powder sugar Start by mashing the pineapple in a food processor. If you use fresh pineapple, cook it on medium heat…
Ingredients : 500gr mushrooms1 small onionsmall bunch of parsley800gr (4 large) potatoes1 cup fresh baby spinach For the sauce : 150gr raw cashew nuts soaked overnight (or for at least 2 hours)250ml water4 tablespoons nutritional yeastsalt, pepper, 1/2 teaspoon grated…
Ingredients : 600gr Jerusalem artichokes (6-7 large ones)1 large potato1 small onion1,5 litres vegetable or chicken stocktruffle oil Start by slowly cooking the diced onion in some olive oil, until it becomes translucent.Then add the peeled and cubed Jerusalem artichokes,…
