Recipe: Young carrot burger
Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
Blend carrots and chickpeas - they should be combined, but not too smooth. Add remaining ingredients and combine.
Form four patties. Place them on a parchment-lined baking sheet.
Bake at 180C for about 15 minutes..
Yoghurt and cucumber sauce
Combine all the ingredients. Refrigerate for at least 15 minutes.
Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.
The easiest solutions are often the best.
Sometimes all you have to do is to poach an egg .
Watching the runny yolk coat white asparagus puts me in a good mood for the rest of the day.
Recipe: White asparagus with poached egg
Peel the asparagus. Break off the tough ends.
Bring water to boil, add salt and sugar, cook the asparagus for 12-15 minutes.
Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.
Place asparagus on a plate, top with poached eggs.
Season with freshly ground black pepper.
Recipe: Strawberry cheesecake
Cookie crumb crust
Mix biscuits in a food processor until finely ground.
Melt butter and combine with crumbs.
Cover the bottom of a springform pan with the mixture.
Blend strawberries with sugar and lemon juice.
Dissolve gelatin in hot water.
Combine quark cheese and heavy cream, add strawberries and gelatin and blend until smooth.
Pour filling pver the crust and refrigerate until the filling is set.
Top with fresh strawberries before serving.
It’s one of the best ways to capture the taste of summer in a glass bottle. Rhubarb syrup is extremely easy to make and can be used in multiple refreshing ways. You can add it to homemade iced tea or simply serve with sparkling water and plenty of ice cubes. I highly recommend a cocktail made of rhubarb syrup and wheat beer, with a hint of lemon and fresh mint. If you plan a summer evening on a terrace, make a spritzer with crisp white wine and sparkling water or pleasantly chilled prosecco.
Recipe: Rhubarb syrup
Makes about 400 ml of syrup
Combine rhubarb, sugar, water and lemon juice in a saucepan.
Bring to boil and simmer over low heat for about 30 minutes.
Let cool and sieve to separate the liquid from the rhubarb (you can use it to make a cake).
Transfer the syrup to a bottle.
Inspired by Yotam Ottolenghi
Recipe: Roasted eggplant with pomegranate
Blue cheese sauce
Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
Place in a baking dish and roast at 180C for about 20 minutes.
To make the sauce, whisk yoghurt with blue cheese and garlic. Season with salt.
Refrigerate before serving.
Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.