Author Archives: Robert

Cultivation and Harvesting of Asparagus

5am. The sun is slowly rising from the horizon. Birds sing free and undisturbed by traffic noise. Everything is calm and quiet, almost nobody is on its feet at this time of day. Except for the asparagus pickers. After uncovering the ridges, they start searching for asparagus tips which barely reach the surface. It’s a hard, yet filigree work. I wanted to learn how asparagus is actually grown and harvested, so I visited my asparagus farmer – the Reinhardt family – on an early morning to join them in the picking process and to learn more about the king of spring vegetables firsthand.

Sunrise at an Asparagus Field near Erlangen, Franconia, Germany

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Vegan Nutcake

Last year in December a friend of mine, Anna called for a “vegastromania month“, where  she invited everyone to cook at least one vegetarian or even vegan meal during the Christmas preparations. The main goal of this project was to make people think about vegetarian dishes and what they are eating everyday – which is usually far too much meat. The participants were allowed to submit any kind of recipe except for desserts, because they are mostly naturally vegetarian, less healthy and we already have more than enough of sweet recipes. Anna also assembled some famous Hungarian vegetarians, who picked their favorite recipe. The winner was invited to a very special vegetarian dinner at Anna’s home and also recieved a voucher for an ayurvedic massage. Fortunately, I got picked by the jury, so this January I had a wonderful dinner with Anna, Ági and Noémi. One of the dishes Anna served at this dinner was Mrs. Myrtleberry’s nutcake, which was quite an extraordinary and surprising experience. First, it’s absolutely delicious. But its texture was even more interesting, because it tasted just like minced meat – although there was no meat in the cake at all.

Vegan Nutcake

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Orange and Beetroot Jelly

For several years I planned to cook one of Heston Blumenthal’s “hoax” dishes. As part of his tasting menu he used to serve a very simple dish called “orange and beetroot” with only a yellow and a red jelly arranged on a plate. Then he asked his guests to start with the orange. Of course every guest assumed the yellow jelly to be the one flavored with orange. But when they tasted it, they were surprised by the beetroot flavor. Heston switched the colors of the ingredients: he prepared the red jelly from freshly squeezed blood oranges and the yellow jelly from golden beetroot juice.

Orange and Beetroot Jelly

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Kohlrabi with Broccoli, Peanut and Fig

Although I was inspired by a combination I collected via Foodpairing, most pairings featured in this starter are quite well known. For example broccoli is often served with almond flakes, where the almond can be replaced by other nuts, such as hazelnut or peanut. I always use the broccoli stem as well, which reminds me of kohlrabi – so pairing broccoli and kohlrabi was straight-forward. Figs might sound a little bit strange, but I already made figs and broccoli work together previously. The dish below unites the aforementioned pairings in a vegan appetizer.

Kohlrabi with Broccoli, Peanut and Fig

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Rutabaga with Cashew Nuts, Apple and Radish

Many people know cashews only as a salty snack. Actually, the unsalted and unroasted cashew nuts are very versatile and can be applied in multiple ways in the kitchen. For example cooked cashews are a great garnish and pair especially well with sunchokes. You can blend the cooked cashews into a fine puree as well, which can be served either pure or flavored with vegetable juices. Compared to other nuts, raw cashews have a slightly softer texture. Roasting them not only crisps them, but also enhances their flavor. Many recipes advise to roast nuts in skillets or dry pans. I always roast nuts in the oven, because this way they don’t get burnt spots, but roast through completely. Roasted cashews can be used as a puree, in desserts or in appetizers, like the starter below.

Rutabaga with Cashew Nuts, Apple and Radish

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Duck Breast with Purple and Orange Carrot Puree

Winter is passing by slowly and spring gets in its place. This is a very interesting time of the year, not only because of the awakening of the nature, but also from a culinary point of view. At this time of year, both winter-stored and fresh spring versions of the same ingredients can be found at local markets. While the winter vegetables usually require a lot more cooking time, spring vegetables tend to get soft within minutes. In this dish I combined the last purple carrots from winter with the first orange ones of spring.

Duck Breast with Purple and Orange Carrot Puree, Basil Oil, Sesame Seeds and Cep Dust

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