eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: rosemary

Peach, Chèvre and Rosemary Tart

Peach, Chèvre and Rosemary Tarte

I allowed myself a few treats during our Mediterranean summer in Malta. I went snorkeling far more often than in the past few years, when my cookbook determined my schedule, I had a few girly shopping moments, and my man and I relaxed at the stunning – and newly renovated – Phoenicia Hotel in Valletta. We enjoyed stunning views from their infinity pool with a glass of crisp Maltese wine close at hand and indulged in lush breakfast buffets and fine French inspired cuisine on their gorgeous terrace overlooking the gardens.

Malta treated us well, the Mediterranean pace and hot climate force me to slow and calm down, something I only truly manage there. Nothing feels as heavy, as worrying or threatening as it might feel anywhere else, everything feels manageable and enjoyable. It’s not so much about duties, but about collecting and treasuring the good moments in life. This also reflects in my cooking. If I spent a couple more hours at the beach, we just cooked dinner a bit later, or kept it simple by throwing a fish on the grill and drizzling some fresh lemon juice over it. It’s pure, it’s good, and it allows me to have more time to chill and chat with a friend, to sit on the rocks a little longer and see the sun disappear into the sea’s faded evening-blue.

Another one of my lazy summer recipes is this lovely little sweet and savoury tart: ripe peaches, soft chèvre and Mediterranean rosemary spread on top of (store-bought!) puff pastry. You could also make your own, or use short crust pastry, but my lazy self just went to the supermarket and bought frozen Maltese puff pastry – the best I know.

The tart turned out even better than expected, offer it to your friends who don’t have a sweet tooth at teatime, or slice it up for a relaxed late summer dinner in the garden or on the balcony and pop open a bottle of wine. Heaven.

This recipe also works with grapes!

Peach, Chèvre and Rosemary Tarte

 

Peach, Chèvre and Rosemary Tarte

Peach, Chèvre and Rosemary Tart

Makes 1 (28cm / 11″) tart, serves 4-6

frozen puff pastry, defrosted, 320g / 11 ounces (you can also use short crust pastry)
large ripe peaches, cut into wedges, 4-5
mild soft chèvre, crumbled, about 150g / 5 ounces
fresh rosemary, finely chopped, 1 generous tablespoon
liquid honey 2 1/2 tablespoons

Preheat the oven to 200°C / 400°F and butter a 28cm / 11″ tart pan.

Line the tart pan with the puff pastry, pushing the pastry into the pan, and put in the freezer for 5 minutes.

Spread the peaches in a circle on top of the pastry, sprinkle with the chèvre and rosemary, and drizzle with the honey. Bake for about 35 minutes or until the pastry is golden brown and crisp at the edges (mind the heat, I use a gas oven in Malta, which is not as precise as my oven in Berlin).

Let it sit for about 10 minutes before serving and enjoy!

Peach, Chèvre and Rosemary Tarte

 

Peach, Chèvre and Rosemary Tarte

 

Peach, Chèvre and Rosemary Tarte

 

Peach, Chèvre and Rosemary Tarte

 

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Lemon Butter Roast Chicken with Peaches and Rosemary

Lemon Butter Roast Chicken with Peaches and Rosemary

Roast poultry is always a feast. Nothing beats a whole roast chicken, the skin golden and crisp, the meat succulent and tender. And when it comes to seasoning the chubby bird, there are no rules to obey. Sweet or sour, fruity or veggie-focused, spiced-up or plain, a chicken can deal with everything. Lemon butter sounds fresh, tastes fresh, and turned my chicken into a perfect summer lunch. Italian peaches lend juice and fruitiness, a little sweet, but not too much, and rosemary brings in woody tones. Seeing as we’re talking about feasting, there had to be wine on the table. The bird didn’t necessarily need it, but my mood called for a German Riesling, chilled, fresh, and fruity.

If you love wine, here’s a little experiment for the next time you open a bottle: choose a good bootle of white or red wine and pour it into three to five different wine glasses. You can also go for champagne, if you’re in the mood for bubbles, but take your time and consciously taste the wine, its complex tones and colours, revealed by the dimensions of each glass, its shape, volume, height, and curves. If you have three glasses, you’ll taste three variations of the same wine.

My mother – who loves wine at least as much as she loves food – introduced me to this kind of wine tasting in my early twenties. She has a huge crystal glass collection handmade by 260 year old glass maker Riedel, not only for white, red, and sparkling wine, but also for different regional wine and grapes. The taller Bordeaux glass, the rounder Burgundy that opens at the mouth, the elegantly shaped Syrah glass, they all bring out the best, the typical characteristics of these wines. That doesn’t mean that a fine Chablis can’t be enjoyed out of a glass that was made for a Riesling, but it might miss certain nuances that give it the final touch, the magic that goes beyond words.

After my first lesson in the art of wine glasses, I decided to follow my Mama’s food steps and invest in a basic collection, my first machine-blown Riedel glasses. My budget was a bit more limited than my mother’s, I focussed on shapes that work well for various grape varieties. Riedel’s Rheingau glass, for example, is quite an allrounder, it flatters crisp and fruity whites like my beloved German Grauburgunder (pinot gris), but I also found out that a bubbly Crémant d’Alsace doesn’t mind this shape either – in case a Champagne glass isn’t at hand. When it comes to the reds, I’m a fan of body, weight, and depth. The classic Bordeaux shape goes quite well with a few of my favourite wines. These wine glasses were the start of my ever growing collection, which also led to ever growing kitchen shelves, but that’s another story.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

Falling for wine glasses is a passion, it makes sense once you start investing in finer wines. A glass collection grows and changes every year, like a wine collection, there will be losses and new additions. It’s alive, like the wines that they’re filled with. It’s always sad to lose a precious glass, but it’s also so exciting to see a new shape added to the shelf.

When Riedel asked me, if I’d like to try out their new Fatto A Mano range, handmade at their headquarters in Kufstein in the western Austrian province of Tyrol, I could already hear my mother’s ecstatic voice. Fatto A Mano is a beautiful collection, thin and light at the top, tall and elegant, and it introduces a new feature. Inspired by the Venetian tradition of glass making, a coloured handmade stem is the base of each glass of this collection. The bowl, however, sitting on top, is machine-blown and then fused with the stem, a process developed by Riedel. The colour scheme, including bold yellow, red, blue, and green, and more minimal black and white, adds fun to the table. The art of wine making is a science, but the art of wine drinking is first and foremost a pleasure that allows us the luxury to relax and let go, to taste and just smile at life.

Setting up the table for a dinner party or a weekend lunch feast with friends – especially now, in summer – doesn’t need to follow strict rules anymore. We play with the arrangement and mix and match tableware, colours, shapes, and materials. Whatever mood I’m in, the food I choose, but also the way I lay out my table, reflects how I feel. The table is the stage for the feast, where we gather with the ones we love to enjoy a few hours of good food and wine, of closeness and conversation.

Thank you, Riedel, for introducing me to your artful Fatto A Mano collection. It has already created quite a few hours of pleasure at our table – for me and my friends.

In the pictures you see the Riedel Riesling glasses from the new Fatto A Mano range, the stemless Viognier / Chardonnay glasses from The O Wine Tumbler collection, which I used for water, and the perfectly shaped round-bellied Marne wine decanter.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

Lemon Butter Roast Chicken with Peaches and Rosemary

You can use leftover meat, sauce, and fruit to stir into warm pasta and sprinkle with fresh basil.

Serves 2-3

unsalted butter 60g / 4 tablespoons
freshly squeezed lemon juice 75ml / 1/3 cup
whole free-range or organic chicken, about 1.5kg / 3.3 pounds, 1
flaky sea salt
ground pepper
medium sprigs fresh rosemary 6
large lemon, cut into 8 wedges, 1
large, not too soft peaches, cut into 8 wedges each, 3

Preheat the oven to 190°C / 375°F (convection setting or Rotitherm setting, if available).

In a small sauce pan, melt the butter and pour into a medium baking dish, large enough to fit the chicken in. Whisk in the lemon juice, then transfer the chicken to the baking dish and toss in the lemon butter until coated on all sides. Season the chicken with salt and pepper inside and out and lay 2 sprigs of rosemary inside the chicken. Arrange the remaining rosemary, lemon and peach wedges around the bird. Roast, spooning the juices from the pan over the chicken every 15 minutes,  for 45-55 minutes or until the juices run clear when you prick the thickest part of a chicken thigh with a skewer. Turn on the broiler (grill) for a few minutes or until the chicken skin starts sizzling, mind that it doesn’t burn. Take the chicken out of the oven and let it rest for a few minutes.

Carve the chicken and serve with the peaches and baguette to dip into the juices – and with a glass of chilled Riesling of course.

If you’re looking for a starter, or a dish to accompany the roast chicken for an easy lunch or brunch, try my leek, tomato, and thyme quiche or basil ricotta and tomato quiche.

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

 

Lemon Butter Roast Chicken with Peaches and Rosemary

A Summery Berry and Bacon Panzanella with Rosemary

Berry and Bacon Panzanella

A Tuscan Panzanella salad had been on my mind for weeks, I could clearly picture the colourful composition: Dark red cherries, crunchy bacon, crisp arugula (rucola), and chunks of spongy ciabatta dripping with olive oil and thick Balsamico vinegar and then sprinkled with woody rosemary. I was just waiting for the fruits to arrive at my Turkish vegetable shop around the corner.

Unfortunately, the day I planned to throw the salad together, my trusted vegetable man didn’t have cherries and – what worried me even more – the weather was dull and grey. The first problem was easily solved, I replaced sweet cherries with even juicier strawberries, blueberries, and figs, which made the whole thing even more mushy and luscious. It tasted great, but the soggy look made it rather difficult to catch a pretty picture. Even more so as they just put scaffolding in front of my kitchen window, which means the light situation in this room is far from ideal.

In these moments I always know why I love food so much and why photography, sometimes, drives me crazy. Food either tastes good or it doesn’t, of course it should look appetizing, but I believe what tastes good also looks good. But photography has its own rules and mysteries, to be able to capture a dish’s yumminess in a picture, the conditions need to be right, especially the light. So please, when you look at the pictures in today’s post, think of summery-sweet fruit juices, porky saltiness crisped in the pan, the freshness of green leaves, and the confidence of Mediterranean rosemary. Buon appetito!

Berry and Bacon Panzanella

Berry and Bacon Panzanella with Rosemary

Serves 2-4

For the dressing

olive oil 3 tablespoons
Balsamic vinegar 1 tablespoon
white Balsamic vinegar 1 tablespoon
fresh rosemary, very finely chopped, about 2 teaspoons
fine sea salt
ground pepper

For the Panzanella

olive oil
bacon 4 slices
arugula (rucola) or mixed lettuce leaves, torn, a large handful
ciabatta or rustic white loaf, cut into chunks, 2 large handfuls
strawberries, cut in half, a handful
blueberries, a handful
figs, quartered, 2

For the dressing, whisk all the ingredients together and season to taste with salt and pepper.

For the Panzanella, heat a small splash of olive oil in a heavy pan over medium-high heat. Add the bacon and cook for a few minutes on both sides until crispy and golden brown. Take the bacon out of the pan, let it cool for a few minutes, and break into large pieces.

In a large bowl, spread the greens and lay the chunks of bread on top. Arrange the fruits and bacon on top of the bread and pour the dressing all over the Panzanella. Serve immediately, preferably for lunch, accompanied by a glass of white or rosé wine, and think of your next holiday.

Berry and Bacon Panzanella

 

Berry and Bacon Panzanella

 

Berry and Bacon Panzanella

 

Berry and Bacon Panzanella

Beluga Lentils with Grilled Cherry Tomatoes, Orange and Rosemary

Post sponsored by Volkswagen.

Lentils, Orange and Cherry Tomatoes

Spontaneous weekend trips are the best way to calm the weary mind after a busy week. I don’t have to travel far, I don’t even need to stay overnight, just a few hours in a nearby forest or at one of Berlin’s beautiful lakes and I’m back on my feet.

My mother brought many wonderful things into my life. My love for food and cooking was definitely sparked by her own passion. She also fed my need for snuggly Sunday afternoons on the sofa. I sink in a pile of cushions and wrap myself in a cozy quilt, preferably listing to Prokofiev, and a plate of warm waffles on my lap. This used to be one of our favourite weekend rituals. Unfortunately, we haven’t made waffles together in a while, but there’s another tradition from my childhood days that she introduced me to, which both of us still hold dear. Mother and daughter grab their jackets, hop in the car to find a nice spot in the countryside, and go on a short weekend adventure. We prefer relaxed walks that allow us to chat a little and enjoy the scenery around us. In all these years we must have walked hundreds of kilometres. We walked down narrow paths meandering through the darkest woods, jumped over tinkling waters, and crossed the fields on windy hill tops, where the sky feels endless and the views take your breath away. Mud, rain, heat, or darkness never stopped us from our next adventure.

When Volkswagen asked me for a new recipe, I had to think of one of my favourite places in Berlin for long walks, the gorgeous Müggelsee Lake. Be it spring, summer, autumn, or winter, this lake is a quiet beauty in every season. It’s a peaceful place, my beloved weekend get away. Usually, we go to the local bakery and butcher and grab some sweets and a sausage. But this time I had another idea: wrapped in scarves, wool beanie, and a big jacket, sitting on a bench at the lake, we can have a little picnic date, even in winter. I went for a recipe that tastes just as good as a warm lunch and as a cold salad: nutty beluga lentils with sweet and smokey grilled cherry tomatoes and woody rosemary oil. It’s a scrumptious trilogy.

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Bloggers for Volkswagen.

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

Beluga Lentils with Grilled Cherry Tomatoes, Orange and Rosemary Oil

Serves 4

For the lentils

beluga 
lentils (no soaking required) 280g / 10 ounces
fresh thyme 1 small bunch
fresh rosemary 1 sprig
bay leaf 1
fresh orange peel 4 long strips
balsamic vinegar 1 tablespoon
fine sea salt
ground pepper

cherry tomatoes, on the vine, 20

For the rosemary oil

olive oil 6 tablespoons
fresh rosemary, needles only, 4 sprigs

For the topping

freshly grated orange zest, about 1 tablespoon

Preheat the oven to grill / broil (quicker method) or preheat to 220°C (425°F).

Place the lentils in a saucepan with plenty of (unsalted) water, add the thyme, rosemary, bay leaf, and orange peel and bring to the boil. Simmer for about 20 minutes or until al dente (or follow the package instructions). Remove any excess liquid with a ladle, if necessary, and the spices. Stir in the vinegar and season with salt, pepper, and additional vinegar to taste.

Place the tomatoes in a baking dish and grill / broil for about 12 minutes or roast at 220°C / 425°F for about 35 to 45 minutes—their skins should start to burst and turn partly black. Leaving the tomatoes on the vine, divide them into 4 portions.

For the rosemary oil, in a small saucepan, heat the olive oil over medium-high heat. Add the rosemary and, as soon as it starts to sizzle, remove the pan from the heat. Cover and let the herb infuse the oil for at least 1 to 2 minutes. Remove the rosemary from the oil and set aside.

Stir the rosemary oil into the lentils and divide between plates. Arrange the grilled tomatoes and rosemary on top and season with fresh orange zest to taste. Enjoy warm or cold.

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

 

Lentils, Orange and Cherry Tomatoes

 

Blood Orange and Rosemary Upside Down Cake

Blood Orange Rosemary Upside Down Cake

I already had my post written for today’s bright orange Sunday cake, but then, yesterday’s news from the US hit me. It felt so wrong to just write about a recipe, my mood, my day; why should I write about me and my food, when on the other side of the Atlantic, a single man throws everything away that our so called civilized world claims to stand for. How can we, or the president of the United States, ban citizens from certain countries (Iraq, Iran, Yemen, Libya, Somalia, Sudan, Syria) from putting their feet onto American ground?

I’m German, my country’s history shows what happens when we tolerate and support the insane actions of a single man. Didn’t we learn anything? Is it still possible for us to allow a man to run a country who doesn’t show the slightest feeling of compassion? Didn’t we, in the western world, hypocrites, arrogantly accuse other countries of exactly that?

Before I was sad, now I’m concerned.

And yes, I baked a cake. It’s an upside down cake – for an upside down world – made with Sicilian blood oranges. It looks like a glowing Mediterranean sunset, peaceful. Some prefer to cut off the citrus fruits’ peel, I leave mine on for a tangy touch. I first sliced and then cooked three fruits in sugar water with a sprig of fresh rosemary to infuse the pulp. About half an hour later they were soft, ready to become the fruity base of a light and fluffy upside down cake, thanks to beaten egg white folded into the batter. The citrus is very present, which I like, the herbal note is subtle. If you prefer you can use less fruits, but I recommend creating a thick juicy layer of orange slices. They keep the cake wonderfully moist and fruity, also on the second day.

Blood Orange Rosemary Upside Down Cake

 

Blood Orange Rosemary Upside Down Cake

Blood Orange and Rosemary Upside Down Cake

Makes 1 (20 1/2cm / 8″) cake

For the oranges

water 120ml / 1/2 cup
granulated sugar 100g / 1/2 cup
organic blood oranges, rinsed, scrubbed, and the ends cut off, 3
medium sprig of rosemary 1, plus a few needles finely chopped (optional)

For the dough

plain flour 200g / 1 1/2 cups
baking powder 2 teaspoons
butter, at room temperature, 80g / 1/3 cup
granulated sugar 150g / 3/4 cup
organic eggs, separated, 2
vanilla pod, split and scraped, 1/2
milk 100ml / 1/3 cup plus 1 tablespoon
fine sea salt 1/8 teaspoon

Preheat the oven to 180°C / 350°F. Butter and line a 20 1/2cm / 8″springform pan.

For the oranges, in a large saucepan, bring the water and sugar to a boil over medium high heat. Stir and let the sugar dissolve. Cut the oranges into thin slices. Reduce the heat to medium, layer the orange slices in the sugar water, and simmer gently for about 25-30 minutes or until soft, but still in shape. Using a slotted ladle, transfer the orange slices to a large plate and let them cool for a few minutes. Add the rosemary to the pot with the orange syrup and set aside.

For the dough, in a medium bowl, combine the flour and baking powder. In a large bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and vanilla seeds and continue mixing for about 1 minute or until well combined. Quickly beat in the flour mixture in 3 batches, alternating with the milk. Beat the egg white and salt until soft peaks form and fold into the dough.

Arrange the orange slices on the bottom and sides of the prepared pan, fold some of the slices into the corners (see 2nd picture). Scrape the dough on top of the fruits, even it out and bake for about 35-40 minutes or until golden brown and spongy. Check with a skewer, it should come out clean. Let the cake cool for a few minutes before you flip it over, gently remove the parchment paper.

Bring the rosemary orange syrup to a boil over high heat and let it cook for about 2 minutes, let it cool for a couple minutes. Brush the top of the cake with the syrup and arrange the rosemary sprig on top. Sprinkle with a little additional chopped rosemary and enjoy!

Blood Orange Rosemary Upside Down Cake

 

Blood Orange Rosemary Upside Down Cake

 

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Pear and Blue Cheese Tart from my cookbook and a picnic in Valletta

Post sponsored by Volkswagen.

Pear and Blue Cheese Tart with Rosemary

The sky was refreshingly bright and October’s sun was still hot, it was a glorious Saturday morning when we met our friends at my Maltese mama’s house in Msida. The air was filled with the usual chatting and laughing before we hopped into our cars to drive up to Valletta. We brought along the obligatory guitar and our picnic baskets packed with sandwiches, fruits, and a buttery pear and stilton tart sprinkled with rosemary – a popular recipe from my Eat In My Kitchen book. And off we went to Malta’s capital.

We had planned this day trip weeks in advance: to have a picnic with our friends in Valletta, high up on the bastions opposite The Three Cities, to park Michelangelo’s beautiful Volkswagen beetle in the shade of one of the old olive trees, and set up a little table right next to this blue beauty on four wheels. It was a luscious brunch in the most stunning surroundings and to bake a savoury tart was the best choice for this occasion. You can prepare it in advance, it’s delicious even when it’s cold, and it fits perfectly to a sip of chilled sparkling wine. The topping is minimal, but the combination of baked pear, melted Stilton, and roasted rosemary is so good that it became one of my favourite recipes this year. The creation almost didn’t make it into my book. I had a different tart in mind, but I couldn’t find a certain vegetable on the day of the shoot and I decided that I could also just fill the pastry with fruit, cheese, and herbs. It was a wise choice that I don’t regret.

The choice of our setting was as spectacular as our nibbles. If you ever visit Valletta, you have to go to the St. Barbara Bastion and enjoy the breathtaking view overlooking the Grand Harbour and The Three Cities, Vittoriosa, Cospicua and Senglea. Then walk down to the Valletta Waterfront and take one of the little ferries to Cospicua. It only takes a few minutes and it allows you to enjoy two of the most stunning places in Malta, on land and from the sea: the golden beauty Valletta and the three fortified cities.

Thank you Matt, Michelle, Jessica, Michelangelo, Luke, and Jamie for making this day so special!

For more delicious recipes and kitchen inspiration, visit Volkswagen’s Pinterest community board Food Blogger for Volkswagen.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

Pear and Blue Cheese Tart with Rosemary

From the Eat In My Kitchen book.

Serves 4 to 8

For the pastry

2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg

For the topping

2 large, firm pears, cut into thin wedges
3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d’Ambert or Gorgonzola, crumbled
3 medium sprigs fresh rosemary, needles only
3 tablespoons olive oil
Flaky sea salt
A few black peppercorns, crushed with a mortar and pestle

For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.

Preheat the oven to 400°F (200°C).

On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)

Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

Pear and Blue Cheese Tart with Rosemary

 

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Eat In My Kitchen is out! From the book: Radicchio, Peach & Shallot with Stilton

Radicchio, Peach & Stilton Salad

The Eat In My Kitchen book is out and I’m the happiest person on the planet!

One of the exciting – and often quite challenging – things in life is that you never really know where the journey will take you. It’s like being on a ship out on the open sea. Sometimes it seems like you can control the direction, but it might just be an illusion, and in the end you can only ever go with flow instead of fighting against it. Since I understood this, my life rolls more smoothly than ever. I wasn’t one of those kids that had a clear idea of their future and what it should bring. At the age of 18 I was still a bit clueless about my place in this world, so I decided to go to university and study architecture. I was a good girl and left 4 years later with a diploma in my pocket although I knew I wouldn’t want to work as an architect. Instead, I worked happily in the music industry for 15 years. But things changed, I changed, the music business changed, my direction in life changed. I decided to start a food blog on a cold winter’s day in November 2013, and this decision had more of an impact on my life than I could have imagined back then. I shared a new recipe every day in the first year of Eat In My Kitchen, and although I felt creatively extremely stimulated after those 12 months, I was also exhausted. My writing and photography improved tremendously in that year, and my cooking and baking evolved as well – I became more experimental. However, I had to slow down the pace, it was too much. But the solution was easy: less posts on the blog and I found a rhythm that allowed me to enjoy every single part of being a blogger (it still feels weird to say that).

In the even colder days of February 2015, life, the universe, destiny, luck, or whatever you may call it, had different plans. Holly La Due from Prestel Publishing in New York came into my life, she sent me an email in the morning, we skyped in the afternoon, and sealed our deal in the evening – all in one day. Holly’s decision to ask me if I’d like to write a cookbook, changed my life so drastically that I’m still processing what’s been happening in the past year and a half. I never really got used to seeing myself as a blogger, life was too fast, and now I’m a cookbook author. I still have these moments, when I look at my book using one of the recipes in my own kitchen, and I get a little shock and feel, “wow, that’s my book”. I guess I need a little more time.

Most of the time in life it’s not just us alone, not just a single person who creates, we’re woven into a net of people, ideas, and visions. Whoever pulls the string on one side of the net, affects the whole result. This heavy blue book full of recipes, Eat In My Kitchen – to cook, to bake, to eat, and to treat, is not just lying on my table anymore, today it’s been sent out into the world, now it’s on the book shelves and maybe lying on your table. And this makes me feel peacefully happy and thankful, I could squeeze the world.

This book has been a gift for me from the start. Being able to turn a vision into a physical object makes me feel very humble, I know that this book carries a part of every single person who’s been involved. Thank you, to the most amazing team and friends all over the world:

Holly, Jamie, Jan, Lauren, Karen, Luke, Stephen, Angy, Emma, Oliver, Andrew, Will, Marisa, Ron, Monica, Ellen S, Jen, Pia, Julie, Adeline, Ellen M, Cynthia, Molly, Malin, Yossy, the Cini family, Jasmine and Melissa Hemsley, Joanna, Karl, Jo, Iggy, Marina, Türkan, Jörg, Kitty, Hetty, Mama, Uli, Ursula, Uwe, Jenny, Edith, Emma, Alex, Julia, Nina, Kim, Jessica, Luke, Matt, Muxu, Daphne, Nadine, Jan, Essa, Sandra, Chris, Alexandra, Doris, Chris, Anna, Jimmy, Gina, Pattie, Jayne, and all my loved ones.

Thank you my wonderful food loving blog friends, you’ve come back and visited these pages for almost 3 years. Your passion, enthusiasm, your questions and comments, your emails and pictures, made me enjoy my kitchen and my food even more than I already do. You drive me on to dig deeper into culinary traditions and to come up with new ideas every day. Thank you and a big hug!

Today I’ll share the second recipe from my book with you, the colourful salad that made it onto the cover of my book and that became one of my favourites. It’s a luscious composition playing with contrasts: bitter crunchy radicchio, soft and juicy peaches, sweet oven roasted shallots, sharp Stilton, and a little thyme. It’s a beauty on your picnic blanket, a fresh addition to your brunch table, and the easiest starter for a dinner party.

The pictures of me and the picnic scene in this post were taken in July, at Villa Bologna in Malta, for an article in the Eating & Drinking Magazine.

Radicchio, Peach & Stilton Salad

 

Radicchio, Peach & Stilton Salad

Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese

SERVES 2 TO 4

8 shallots, peeled and cut in half lengthwise (or 4 small red onions, peeled and cut into quarters)
2 tablespoons olive oil
Flaky sea salt
Ground pepper
5 ounces (140 g) radicchio, soft leaves only, torn into pieces
4 ripe peaches, peeled and cut into 8 wedges each
2 ounces (60 g) Fourme d’Ambert, Stilton, or any crumbly blue cheese, crumbled
1 to 2 tablespoons fresh thyme leaves

FOR THE DRESSING

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon white balsamic vinegar
1 teaspoon honey
Fine sea salt
Ground pepper

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Spread the shallots on the lined baking sheet, drizzle with the olive oil, and season to taste with flaky sea salt and pepper. Gently mix with your fingers and roast for 10 minutes. Flip the shallots over and roast for another 5 minutes or until golden brown and soft. Peel any hard or burnt layers off the shallots and set them aside. You can prepare the shallots in advance; they don’t need to be warm.

For the dressing, whisk together the olive oil, both vinegars, and the honey; season to taste with salt and pepper.

Arrange the radicchio, peaches, and shallots in overlapping layers on plates, sprinkle with the crumbled cheese and thyme, drizzle with the dressing, and serve immediately.

Radicchio, Peach & Stilton Salad

 

Radicchio, Peach & Stilton Salad

 

Radicchio, Peach & Stilton Salad

Fig, Chèvre and Honey Focaccia with Rosemary

Fig, Chèvre and Honey Focaccia with Rosemary

I’m back in Berlin, back in my kitchen, and I’m enjoying every bit of the calm silence around me. My life here is a stark contrast to the Mediterranean craziness that I inhale from the moment I arrive until I jump back on my plane, taking me back up north. Living in Malta feels like living in a beehive, and although there are ‘only’ 420,000 people on the islands, it feels far more loud and lively than Berlin and its 3.5 million people. I love and hate this buzz at the same time, it excites me, it pushes me, and it entertains me constantly. There’s no other place in the world where I laugh as much as on our Mediterranean archipelago. But it also exhausts me. It’s hard to find a moment just for myself, the tranquil atmosphere that I need so much to get ready for my next adventure. Berlin satisfies this craving perfectly, but here, I miss my Maltese people and the sea – I guess you can’t have everything in life.

Our kitchen in berlin faces a very quiet backyard. I leave the windows open to hear the birds sing, and then it’s often just me, alone with my thoughts and ideas, picturing ingredients and remembering old classics or coming up with new recipes. I get the cooker or oven started and my meditation begins. I have celebrated this ritual every day since we got back, I just cook in silence. Seeing that the weather hasn’t shown the slightest hint of summer, I concentrated on rather hearty pleasures. I made cheese spaetzle (Southern German egg noodles with lots of melted cheese and golden onions), pasta with sautéed radicchio, chicken liver, and mustard butter, and we had our obligatory Sunday pizza night. I tried out a new cake recipe with the sweetest greengage plums, which was great, and I experimented with some dip variations. It was all very relaxing, calming, and it put my mind at ease.

I also pulled one glorious – and much appreciated – dish out of my oven that combined all the luscious enjoyments of summer: a spongy, oily focaccia topped with ripe figs, soft chèvre, honey, and rosemary. It’s perfect for breakfast, lunch, dinner, or as a snack – I could even eat it at teatime with a cup of flowery Darjeeling tea.

Fig, Chèvre and Honey Focaccia with Rosemary

 

Fig, Chèvre and Honey Focaccia with Rosemary

Fig, Chèvre and Honey Focaccia with Rosemary

Makes a 25 x 32cm / 10 x 12 1/2″ focaccia

For the dough

plain flour 500g / 3 3/4 cups plus 2 tablespoons
fast-acting yeast 1 (7g / 1/4 ounce) envelope
fine sea salt 1 teaspoon
granulated sugar 1 heaping teaspoon
water, lukewarm, 260ml / 1 cup and 2 tablespoons
olive oil 120ml / 1/2 cup, plus 1-2 tablespoons to oil the baking sheet

For the topping

honey 2 tablespoons
ripe figs, cut in half, 6
soft chèvre, torn into pieces, 150g / 5 ounces
fresh rosemary needles, a small handful
flaky sea salt
black peppercorns, crushed in a mortar (optional)

For the dough, combine the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and half the olive oil (60ml / 1/4 cup) and knead on medium-high speed for a few minutes until well combined. I mix it on ‘4’ on my KitchenAid. If the dough is too sticky, add more flour. Transfer the dough to a table or countertop and continue kneading and punching it down with your hands for about 4 minutes or until you have a smooth and elastic ball of dough. Place the dough back in the mixer bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 35°C / 100°F warm oven (conventional setting), for about 60 minutes or until doubled in size.

Oil a 25 x 32cm / 10 x 12 1/2″ baking sheet.

When the dough has doubled in size, punch it down, take it out of the bowl, and knead for 1 minute. Using your hands, stretch and spread the dough on the oiled baking sheet. Cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy.

Preheat the oven to 220°C / 425°F (convection setting). Heat the honey in a saucepan over low heat for about 1 minute or until liquid.

Using the round bottom of a wooden spoon or your finger, punch around 6 x 7 holes into the surface of the dough. Pour the remaining olive oil over the dough and into the holes. Spread the figs (cut side up) over the focaccia and push them gently into the dough. Sprinkle with the chèvre, rosemary, and a little flaky sea salt, and drizzle with the warm honey. Bake for 20 minutes or until golden and light brown. Sprinkle with crushed pepper and enjoy warm or cold.

Fig, Chèvre and Honey Focaccia with Rosemary

 

Fig, Chèvre and Honey Focaccia with Rosemary-1

 

figchevrerosemaryfocaccia5-20

 

figchevrerosemaryfocaccia7-18

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