matcha !!!

My personal preference to coffee has changed significantly since I have met my matcha friend! I have stopped drinking coffee for over two months now and I am not going back.

I feel fantastic, alert and most importantly matcha is a super food powder. You can literally do anything with the tea powder: make tea (the traditional Japanese use), ice cream, cake, smoothies, lattes, cookies, or martinis (less healthy but hey, better than other syrupy options…) Continue reading

introducing my new friend

You wake up after a night of partying because, well, you were welcoming 2016 the night before. We were desperate for coffees and green smoothies and that’s what we found when we walked into our favourite breakfast place * @aroma kaffeebar * in Munich. We agreed, at the end, that someone should pay the bill so we could get fresh air and that’s when it happened! Continue reading

my version of gravlax

It’s Sunday and I think this recipe is worth the wait. I’ve used this recipe at many of my events and it was a huge success, so here is the secret. Enjoy, and happy first Advent!

Gravlax à la adelina
Serves 15 people – as an appetizer

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Beetroot cure:

2 large fresh beetroots
1 orange (zest of)
2 lemons (zest of)
2 juniper berries (bashed)
6 tablespoons rock salt
2 tablespoons brown sugar
50 ml gin
800 g side of salmon (from sustainable source – good quality fish makes all the difference)    

Herb cure: 

1 small bunch fresh dill (finely chopped)
4 tablespoons freshly grated horseradish
50 ml gin

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Blend all ingredients for the beetroot cure and engulf the salmon with it. Place the fish over night or 24 hours in the fridge so that all the flavour can seep into the salmon. The next day take the salmon out of the fridge and gently rub off the beetroot cure. Place the fish on clean wrapping paper and proceed to blend all the ingredients for the herb cure and spread it all over your salmon. Place fish back in the fridge over night or 24 hours. Next day gently remove the herb cure and start to slice the fish into 1 mm slices, trying to avoid the bottom skin of the fish. Strong tip/suggestion: use a very sharp knife – it will make your life a lot easier. You can then place the sliced gravlax on a baguette slice and serve it with honey mustard and fresh dill.

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This is a great recipe to use when you are entertaining guests or to bring to pot luck parties. You will look like a star! The fish lasts up to a week (make sure it’s properly refrigerated). This holiday you can impress yourself by trying this recipe and sharing your results with people.

p.s. I would love to see pictures of your results – I’ve attached mine below:)

IMG_5029a

chicken leg roast in a slow cooker

We have been super lucky to receive the best cast-iron pot ever as a wedding present and it is one of our treasured cooking tools. I can honestly vouch that Le Creuset is probably the best, especially for slow cooking. Do any of you have another favourite slow cooking pot?

The recipe below requires a good pot or slow cooker and super fresh produce to get the maximum flavours out of each item. My way of knowing where fresh produce can be found is head to my local market and talk to the farmers and shop based on what the seasons have to offer! Continue reading