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.
Granita is a refreshing Sicilian dessert. Its texture reminds the one of a sorbet, but it's less smooth and less compact. The texture will vary depending on the part of the island. Granita will be coarse and crystalline in the province of Palermo and almost as smooth as a sorbet in the east coast. Traditional flavours include lemon, orange, coffee, almond, mint and jasmine. Granita is often served with a cup of espresso or with a brioche, which makes a common Sicilian breakfast set. Similarly to a sorbet, granita can be served as an intermezzo between courses of a meal, to cleanse the palate.
Recipe: Sicilian orange granita
In a skillet, bring orange juice to boil. Remove from heat and add orange peel.
Transfer the mixture to a form, let cool and place in a freezer.
Scrape around sides and break crystals with a fork every 30 minutes, until you achieve desired texture (about 3 hours total).