It was a long and winding road until the golden beetroot finally made it to my kitchen. I first encountered yellow beets on a photo in the German food magazine Der Feinschmecker. Later on, in 2009 I got my hands on a copy of Heston Blumenthal’s Fat Duck Cookbook. It included a very simple yet funny recipe featuring orange and beetroot jelly only (see a photo here). The joke in this dish was that the flavors are swapped: the red jelly is made of blood orange juice and the yellow one using golden beets. I appreciate culinary surprises like this, because the twist and the surprise naturally forces the diner to focus more on the flavor. Among other things, this was also a reason why I began to look for golden beets. Unfortunately, the search took me 3 years, but I finally received 3 exemplars.
Two friends of mine, Gabi and Gaba recently launched a new Hungarian food blog with recipes and information about fish and seafood. Because I love to work with local fish like trout or char, they asked me to write a guest post with a recipe featuring trout and seasonal ingredients. Although winter is dark and cold, the ingredients of this season aren’t nearly as grey and dreary as they are often told. This dish is a good example for the bright colors of winter. Actually, the colors of the vegetables are complemented by the single grey element on the plate only, the trout.
I’ve been longing for a fruit and vegetable juicer, but never had any free space in my flat to store it. Now that I gave up my tv – which I haven’t turned on since last Easter – I bought a quite powerful juicer in its place. For the inauguration I juiced some kale leaves which I used in a previous recipe for a puree. The extracted liquid was pretty clear and the remaining shredded leaves were dry, so I was happy. Cleaning the parts is a little bit labor intensive, but it is still worth for the result. On my second attempt I extracted the juices of a red cabbage, which I used for a dark purple colored creamy soup.