Everyone who comes to Vienna first wants to go see art and then heads to one of the famous coffee shops. Nothing like Starbucks, more like an extended living room for the Viennese.
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Recipe
Having Sophie around is the best ingredient to a wonderful summer! First we laugh so much more when she is around. It is insane sometimes we cannot stop until we cry! Second I have a kindred spirit when it comes to healthy food ... well, at least until there is a good and heart warming dessert involved. Last Saturday we were invited for dinner and it was a hot and busy day full of adventure, my first workshop for food photography with ezgipolat here in Vienna. Organized by ladyvenom for igersvienna and the viennatouristboard, we met at the Hotel am Brillantengrund and had the chance to shoot food arranged and styled by Ezgi, then we ventured in smaller groups through the 7th district and Sophie and Julian joined us later that afternoon at Neni's where Nuriel spoiled us with the best Mediterranean food in town.
We were exhausted when we finally came back home just to realize that we were 1 hour late for dinner at our new friends' home!!! How embarrassing! We just texted : we'll be there in 20 ... and frantically threw clothes on, I grabbed some high heels and we hopped into the car armed with a bottle of champagne and an extra large bag of my Marions Granola! Half way there, I realized that I had two left shoes with me both black but unfortunately together useless. We didn't turn around ... of course not! I said we can only tell the truth and hope they will forgive us! And as it seems we didn't loose our new friends right away we had a fun and relaxed evening, laughed about my outfit, and we stayed until I almost fell asleep! Have you ever done something so embarrassing ? please share you story and make me feel better! Our friends have great taste in interiors and she sent me to a store nearby that carries unusual products. I bought this pretty green bowl by Rina Menardi and ordered some more plates and bowls in different colors you will soon see on my food photography!
No summer without chilled soup! I am a huge fan of soups anyways, because they make great comfort food and they can be prepared ahead of time. This one is in particularly easy and light and keeps well in the fridge for up to 3 days becoming even better! No cooking required - only a blender and fresh herbs.
Preparation time: 15 min
Chilling time: over night or a couple of hours
You Need
450 g Greek yoghurt
1 large cucumber, peeled and deseeded
2 fresh celery stalks
sea salt
1/2 teaspoon of garlic paste (optional)
1/2 cup water
For decoration:
1 sprig if mint leaves
1 sprig of dill
1 chicory
4 small white mushrooms
handful of baby spinach
1/2 cup of cottage cheese, drained and rinsed
black sea salt and olive oil
Cut the cucumber and the celery stalks in bite sizes, fill your blender with it and add the Greek yoghurt. Blend for 4 minutes until all is smooth and chill before you serve it. Chill your bowls as well that will keep the soup cold on really hot days.
To assemble the soup share evenly among four bowls, add the herbs, spinach, chicory and mushroom slices, sprinkle with some of the cottage cheese and drizzle the olive oil artfully over the soup. Finally add some of the black sea salt, mine is from Iceland but you can buy back salt from Hawaii as well. If you do not fancy dill use basil, cilantro or chervil. Whatever suits your taste best. I don't think this recipe will ruin your diet or fill you with unnecessary calories, but it will definitely make you and your loved ones happy!
I am so excited I finally managed to make this fun little flippagram for you! AND it really works and is ready to be viewed. The quality is a bit low but not because my photos were not good.
This is meant for instagram size only I suppose.
Not every recipe must be a new and different one but it still can be if you use some new aromas for your bruschetta!
Toast some white bread
Cut your cherry tomatoes and drain the seeds
- no seeds are safer for the white dress -
season with smoked salt and drain again
(tomatoes give off water with salt added)
and slice a mozzarella
cut up 2 avocados
mix with lemon juice, salt and
chopped cilantro leaves
decorate with basil
it is really hard to eat those with tomatoes - they end up everywhere !
If you let the drink sit over night the flavors enhance and the crushed coriander seeds will give off their full power. Ice always takes away lots of the flavor, if you can do without you will adapt your taste to the warmer water pretty soon. I couldn't resist for the sake of food styling. it just looks so delicious don't you think?
Let me know what infused water you liked best and how it inspired you in the past 4 recipes. Share your recipe and I will put it in pictures on the blog!
See the other recipes here: Pineapple, Watermelon and Thai Basil, and Lemongrass and Lemon Balm.
Keep drinking plenty of water !
Today has been rainy in all Austria. I am in Salzburg right now, known for its endless summer rain we call "Schnürlregen", which can only be translated as rain-like beads on a string, quite a good picture. I look outside and the only difference between now and Christmas is that the hope we have deep inside is not, that there will be snow in time for Christmas but honestly we all hope for much warmer days! So I tried to kind of magically put the Mediterranean lifestyle on our dinner table.
I spent all day yesterday on the best post ever. Something that still needs a little more work to be done. A big surprise and quite a huge task to be honest! I cannot wait to publish it as you can see it is .... TORTURE!
Well, we will have to wait … ∂ƒª†ºª®Ωº‚€®¢€Ω©ƒ∂√ç ... You and I!
In the meantime we are lucky to be able to see what Sophie has in store for us, I just had a quick peak and again she did a wonderful job, her fotos are outstanding!
My husbands favorite dish at Nenis restaurant is the Jerusalem plate: Chicken humus, herbs and peppers. Tonight I made a replica of that dish without any recipe and he loved it really, so I tried to write it down for you to be able to make it one night for your own family or friends.
What I like about it is that you can make quite a large quantity without compromising on the quality! That in mind you might make it even for a larger crowd along with other vegetables and salads. The turkey can marinate ahead of time and the rest can be done in just a few minutes. Don't be scared of the Oriental spices, it just takes a leap of faith in the recipe and it really tastes like comfort food. Promise!
Preparation Time: 4 hrs to marinate + 20 min cooking time
Recipe for 6
You Need
1/2 organic turkey breast
1/2 tsp cardamom
1/4 tsp piment
1/2 tsp cumin ( Kreuzkümmel)
1/2 tsp coriander seeds, crushed
salt, crushed black pepper
ghee or clarified butter
400 gr hummus
olive oil
2 bunches of spring onions, the green cut in small rings, the white in half rings
3 long red bell peppers, deseeded and in stripes
20 sugar peas cut in 4 junks
1 bunch of each cilantro and parsley, chopped
1 tsp harissa spice
Tahini Sauce:
3 tbsp tahini
6 tbsp full fat Greek yogurt
2 tbsp lemon juice
1/4 tsp salt
The turkey breast should be dried with a paper towel and cut in small stripes one finger thick and 4 cm long. Mix all the spices in a separate bowl with one tbsp of olive oil and marinate the turkey meat for at least 4 hours. Mix the meat and the spices well so the turkey marinates evenly and you get the most of the flavors.
To make the sauce put the tahini, yogurt, lemon juice and salt in a bowl and stir until fully combined. Keep in the fridge until later.
Take out your largest pan and heat the butter before you add the marinated turkey at room temperature (never cook meat directly from the fridge, it only becomes hard and chewy). Stir well until the turkey is half way done, and you can still see some raw parts, apr. 5-6 minutes on medium high. Add the white onions and the red bell peppers and stir until all is cooked another 5-6 minutes. Keep the green parts of the onions in a separate bowl on the table for everyone to add as desired.
Taste and finalize with your preferred amount of salt.
To serve spread a heaped tablespoon of humus in a circle on each plate and place the meat in the middle. First drizzle some olive il over urge humus then sprinkle with lots of fresh herbs and spoon some tahini sauce over it. Finally add some Harissa.
Best side is a fresh pita bread !
