Bright Red And Sexy

The first glimpses of summer are making their way to Germany. In and around the area of Langenargen many farmers plant small strawberry fields and the first batch is now being sold. You can usually find them in little fruit stands with bright red umbrellas and an elderly gentleman reading a newspaper. For 2,80 Euros a pound, these small, sweet, and bright red strawberries are a steal. I picked out two baskets, and smiled as I handed the old man the necessary change. I could smell the sweet sun-filled strawberries as I placed them into my canvas bag and couldn’t resist a taste- pure heavenly goodness, the way strawberries are supposed to taste. The inside was through and through red, no white or light pink to be found- the color of a true strawberry, bright red and sexy.

Besides eating strawberries fresh out of the basket, I love them with cream, and with rhubarb. What about a sweet threesome, cream, rhubarb, and strawberries all in one? I think so. I love strawberries fresh, not cooked, baked, or frozen- the texture changes too much. Therefore, I made this elegant tart filled with vanilla cream custard, rhubarb compote, and topped with fresh strawberries. Of course all ingredients are organic to boot and the crust is made with 2/3 part spelt flour. What else could be better on a warm, sunny day, than sitting on the porch, with friends and family enjoying a fresh cup of café and a slice of the strawberry tart? Hmmm….I can only think of one thing, but that will have to wait.

Strawberries not only taste wonderful, but they of course carry along healthy benefits. They are stock full of antioxidants with 1 cup containing 148% of your daily vitamin C. Strawberries also rank as the best fruit source of manganese, which is a key cofactor for antioxidant activity. For those wanting to maintain healthy blood sugar levels, or for those with type 2 diabetes, strawberries contain polyphenols, which help reduce blood sugar elevations when simultaneously consumed with other foods. Now you can thoroughly enjoy this lovely summer dessert without guilt or hindsight!

Strawberry Rhubarb Summer Tart

Makes a 20 cm tart

For the Crust

Makes two small (20 cm) or 1 large (26 cm)

Ingredients:

150 grams spelt flour

100 grams flour

125 gram butter, sliced thin

1 egg

70 grams sugar

1 sprinkle salt

Zest of 1 lemon

Directions:

1.  Add the about ingredients into a bowl and knead by hand until a smooth ball is formed. Allow the dough to rest a minimum of 1 hour in the refrigerator.

2.  Preheat oven to 350 degrees Fahrenheit. Oil a 20 cm tart pan. Roll out half of the dough on a floured surface and put the dough into the tart pan. With a fork poke holes along the bottom and the sides of the crust. (Optional) Add pie weights to bake the crust uniformly.

3.  Bake for 25 minutes or until golden brown. Let the crust sit for 5 minutes and carefully remove the crust from the pan. I quickly turn the crust upside down on my hand, remove the tart pan, and place the rack on top. Then I flip the crust right side up. Allow the crust to cool on a wire rack.

For the Rhubarb Compote

For a 20 cm tart

Ingredients:

2 large sticks rhubarb (about 42 cm long)

½ cup water

70 grams sugar

½ vanilla bean, scraped

juice of ½ lemon

1 shot fruit schnapps, I used raspberry (optional)

Directions:

1.  Dice the fresh rhubarb into small pieces and add to a small saucepan with water. 2.  Add the sugar, vanilla bean, and lemon and allow the mixture to slowly simmer. Cook down until it is thick.

3.  Add the schnapps and allow the compote to boil up once more and remove from heat. Allow the compote to cool completely.

For the Vanilla Cream

Filling for a 20 cm tart

Ingredients:

200 ml whole milk

110 ml cream

50 grams sugar

3 egg yolks

1 Tblsp cornstarch

1 Tblsp flour

½ vanilla bean, scraped

Directions:

1.  Pour the milk and cream into a small saucepan.

2.  Cut the vanilla bean down the center and scrape out the seeds into a saucepan. Add the whole bean as well. Heat bean, milk, and cream, slowly until it begins to boil.

3.  Meanwhile, in separate bowl mix egg yolks, sugar, cornstarch, flour, salt, and 2 Tbsp of hot milk. Mix until smooth and creamy.

4.  While whisking, slowly add the egg yolk mixture to the hot milk. Allow the cream to come up to a boil and quickly remove from heat. Do not stop stirring until you have removed it from the heat, otherwise it will burn on the bottom.

5.  Allow the cream to cool to room temperature.

Fresh & Sweet Strawberries

1 lb. washed and dried, enough for 20 cm tart and a little snacking

Assembly of Tart:

1.  Spread the creamy custard on the bottom. Allow for enough room for the compote and single layer of strawberries.

2. Spread the rhubarb compote on top of the cream until 1 mm or so from the top of tart.

3.  Slice each strawberry individually while laying them on top of the tart in a circle. Start on the outer edge and work your way towards the middle. Overlap each circle a little bit and finish the center with a whole strawberry. Refrigerate until serving time.

Optional: I finished the tart with a clear cake glaze by Dr. Oetker. I don’t know if you can find this pre-made package in America. If you can find it, follow the directions on the package. It keeps the strawberries fresh for a longer period of time and gives it a professional finish. However, if you are serving the tart immediately you do not need to cover it with a glaze.

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Red Clover, Red Clover

I love going on long walks. In Germany I tend to walk everywhere. Everything is so close that a little shopping trip turns into a nice excuse to walk through the orchards, along the lake, or through the nature reserves. Along the way there are many meadows filled with beautiful colors of yellow, white, purple, and green. The lovely red clover is everywhere. Lucky for me I can readily harvest these powerful beauties without bothering anyone or anything.

Red clover is a common perennial plant found most often in wild meadows all over the world. Its beautiful deep purple flowers and characteristic lucky charm leaves, make it easily identifiable. As a little girl I even remember sucking the sweet juice from the petal ends.

However, that is not all they are good for. The flowering heads are harvested at their peak for medicinal use in tinctures and teas. Once dried red clover flowers can quickly lose their potency, and therefore it is good to know the source from which you are purchasing the herb. Better yet, harvest them yourself! Also, might I mention, organic/wild grown, and most definitely NOT picked along the sidewalk or road, is the only way in which to harvest these powerful beauties. If you have the time, then please find yourself a beautiful meadow and pick them yourself. I certainly do!

Popular amongst the Native Americans, and even with European herbalist Hildegard von Bingen, this little herb has won a very strong reputation as a powerful healing alternative. Traditionally it first began as a herbal remedy against muscle spasms and respiratory problems, such as asthma, whooping cough, and pneumonia.

Today, it is more often used to cleanse and purify the blood and the liver, to treat hormonal imbalances in women, and in cancer treatment. Its rich profile of vitamins B3, B1, C and minerals calcium, chromium, magnesium, phosphorous, and potassium, make it nutritionally very valuable. However, the most interesting nutritional compound is its high content of isoflavones, a phyto-chemical very similar to estrogen. Unlike chemically altered phyto-chemicals found in soy, those found in the whole form from the red clover are very much beneficial to the women hormonal system. The isoflavones of red clover help women with cramping, moodiness, breast tenderness, and hot flashes associated with PMS and menopause. It also helps induce periods that are scant or light and reduce the heavy.

With its dense and unique nutritional and healing profile, red clover has been used in Europe, Asia, and the Americas in the treatment of ovarian cysts and cancer. Most commonly red clover is found in an herbal tea blend called Essiac Tea which has been used for many years. A nurse named Rene Caisse, successfully treated many individuals with this blend for various types of cancer and blood disorders.

Although it is an herb, it still must be treated with respect. Please make sure is it of the highest quality and that you speak to your naturopath prior to extensive use. For a simple seasonal detox or to relieve hormonal symptoms, it can be used lightly without prior advice.

It is easy to dry your own flowers. Pick the flowers by the stem, quickly rinse them under lightly running water, shake off excess water, and tie them into a bouquet with hemp string or yarn. Then hang them upside down and in a few days you will have beautifully dried red clover flowers. Store the flowers in an airtight glass jar away from sunlight.

Red Clover Infusion
Makes 1 quart

Ingredients:
1 oz dried red clover flowers
1 quart pure filtered water

Directions:
1.  Bring water to boil and remove from heat.
2.  Add the dried red clover flowers and allow to steep minimum 2 hours. (I sometimes let it steep overnight)
3.  Strain out the flowers and store tea in an airtight glass quart jar. The infusion keeps for a few days when refrigerated.

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A Classic German Cheesecake With a Hint of Lavender

Saturday morning I awoke tired and grumpy to a gray rainy day. My right cheek was still swollen from earlier wisdom tooth extractions, and my body was frustrated with the lack of activity. The dentist said I had to slow things down for at least three whole days, and today was day number three. Mentally and physically I was annoyed, ready to get this last day over with. I am not the kind of person that can easily kick back and relax, especially for three whole days, and grumpy was written all over my face. 

After an oatmeal breakfast and luke warm coffee (dentist's orders), the fog layer cleared in my head. I decided I would make one of my favorite desserts, something light, something soft, something perfect for a girl with a sore right cheek- a German cheesecake. Not only could I eat it, but it gave me a rainy day goal!

I put on my boots, grabbed an umbrella and a canvas bag and took the very long round about way to the local grocery store. Instead of a 5 minute walk, I managed to make my shopping trip an hour long walk. With fresh organic eggs, schichtkase, quark, and some powdered sugar I topped out at a total of 6 euros. It is cheap to bake here in Germany! I arrived at home with a grin on my face, excited to start my fusion of classic German tradition and a sprinkle of the Pacific Northwest. The grumpy swollen Selva had turned into a motivated baker! The sunshine even made its way through the clouds to offer up a beautiful outdoor setting to the traditional 3 pm coffee and cake.

The traditional German cheesecake is much different than the traditional American version. It is light and fluffy, delicately sweet, with a mild cheese flavor. It is one of the most popular cakes here in southern Germany, made with fresh quark and schichtkase (similar to a creamed cottage cheese), served sometimes with a crust, and sometimes without. Often times you will find seasonal fruit jams between the crust and quark layer, or even a sprinkle of raisins and nuts. However you like it, you will find it. 

Since I brought some organically grown lavender from the Olympic Peninsula in Washington, I decided to create a flavor fusion of old world Germany and the beautiful Pacific Northwest. I hope you enjoy it as much as we did!

Lemon Lavender German Käsekuchen

Makes a 28 cm width cake 

Ingredients:

Sweet Cookie Crust

100 g softened sweet cream butter

50 g sugar

1 Tbsp milk

1 dash sea salt

1 pinch lemon zest

100 grams whole-wheat flour

60 grams unbleached flour

1 pinch baking powder

Quark Cheese Mass

8 egg white

8 egg yolk

250 g sugar

500 g Schichtkase

500 g Quark

1 vanilla bean

1 ½ tsp dried lavender flowers

80 g cornstarch

1 generous pinch lemon zest

450 ml milk

Directions:

1.  Please read the instructions carefully prior to starting the procedure. It is all simple, the cake just requires specific tools, and some minor preparation.

2.  Mix soft butter, sugar, milk, and lemon zest with hand held blender. Sift together the two flours in a separate bowl. Add the baking powder and lemon zest to the flour and stir. Slowly add the flour to the butter mixture and stir with spoon until combined. Then knead with hands until the dough is smooth. Lay flat and wrap in plastic wrap. Refrigerate at least 2 hours. (Can be done the night before)

3.  Put the quark in a cheesecloth and allow to drain over sink at least 1 hour. If you tie the cloth around the faucet it works great. If you are not able to find Schichtkase use quark as a substitute for a total of 1000 g.

4.  Heat the milk over medium-low heat. Add the vanilla bean. Place the dried lavender into a tea egg/strainer and place into the warm milk. Allow the bean and lavender to soak in warmed milk for 10 minutes. Discard vanilla bean and lavender. Allow milk to cool.

5.  Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the dough in a circle with about a 3mm thickness on a floured surface. If you have an adjustable torte ring fit the ring to the size of of the rolled out dough (about 28 cm width), and press down to cut the dough like a large cookie cutter. Place the dough onto a parchment lined cookie sheet and poke holes with a fork evenly throughout.  Bake for about 8 minutes. Remove from oven. The crust should have grown slightly. Place torte ring onto the crust and press down making sure the entire bottom is filled with the prebaked crust. Any crust found on the outside of the ring can now be a tasty little cookie snack! DO NOT remove the torte ring from the crust. The form is now ready to be filled with the quark filling. The crust now fits perfectly inside the torte form and will ensure that no filling will flow out under the ring. Allow to cool.

6.  Meanwhile, if you are using schichtkase, strain any fluid in the package and then continue to press the cheese through a fine sieve into a very large bowl. (The quark mass grows quickly later when you add the egg whites.) Add the strained quark to the schichtkase and mix well. Set aside.

7.  Beat egg whites until stiff while slowly adding the 250 grams sugar to the egg white mass. Egg whites should form peaks that remain stiff. A great way to test is by pulling the beater out of the egg white mass to see the strength of the peak it forms. Set aside.

8.  Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Add egg yolks to the quark mass and mix well with a long wooden spoon. Slowly add the cornstarch and then the cooled herb infused milk. Sprinkle in the lemon zest. Gently fold in the egg white mass, mix very well with the wooden spoon. You want to make sure that everything is evenly mixed, otherwise you will find egg white pockets in the cake. Once thoroughly mixed add the mass to the torte form (with crust in bottom).

9.  Bake for 25 minutes and remove from oven. Cut along the upper inside edge of the torte ring to allow the cake to grow with out tearing along the sides. Allow to cake to set for about 5 minutes. Put the cake back into the oven for another 25 minutes. The cake will continue to grow upward. Cut the inside edge. If the cake grows quickly it is okay to take it out earlier than 25 minutes (1-2 times) to cut the edge, set for 5 minutes and return to the oven.  Just make sure to allow the cake to bake for a total of about 50 minutes.

10.  Remove cake from oven and allow to cool. Carefully cut along the inside of the torte ring (to cut the cake loose) and slowly unhinge the side. Dust the edge of the cake with powdered sugar prior to serving.

Optional: Prepare a large cooling rack. When the cake is finished baking immediately place the cake upside down onto the rack. The best way to do this is to place the rack on top of the cake. Hold one hand on top of the rack and the other on the bottom of cookie sheet. In one movement flip the cake upside down onto rack and set on counter. Allow to cool upside down. Carefully cut the cake along the inside of the torte ring, and remove the ring. Flip right side up onto cake stand or plate. This gives the cake the professional lined appearance. Dust the edge with powdered sugar prior to serving.

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A Light Beginning to the Summer Temperatures

After a long time of cold and rainy weather here at the Bodensee, the sunshine is peaking through my bedroom window. Its 6:30 am and the town is slowly waking up to charming bird melodies and the promise of a bright day. I quickly get dressed, put on my running shoes, and press play to Dustin O'Halloran. How wonderful it is to feel the warm sunshine on my face, breathe in the crisp fresh morning air, and listen to piano tunes as I run through the woods, fields, and small outlaying towns of Radolfzell. I am happy.

A view of Radolfzell from the boat.

To start the beautiful day off right, I made my favorite breakfast. I have been saving a small papaya for a sunny day, and cut it lengthwise, allowing it to glow a deep orange red. To me papayas, are more than a fruit, they are happiness waiting to burst behind a thin layer of yellow. Their bright vivid color and their delicate flavor always bring a smile to my face, they are just simply beautiful. I spooned out the peppery black seeds, and filled each half with fresh yogurt and topped each off with a handful of muesli. Delicious...

A glorious view of the Swiss Alps from Konstanz.

Today is market day in Radolfzell, perfect timing for the glorious weather. Although the morning was still a bit chilly, I put on a summer dress that has been patiently awaiting a day like today, and made my way by foot the 2 kilometers into town. Everybody was out and about and the town center was filled with locals, gathering their fruits, veggies, breads, meats and cheeses for the next few days. I decided that today I would surprise a friend with fresh market sushi and a papaya salad for lunch.

After browsing many different booths and slowly making my way around the market a couple times through, I finally had a basket full including fresh white asparagus, garden pepper cress, avocados, a cucumber, a large fresh papaya, and tons more. I was happy with my purchases and started my 2 km walk back home.

The item that I was most excited about, was the garden pepper cress, known in German as Kresse. It is a spicy small sprout, resembling arugula but with even more of a punch. People say its a mixture between the flavor of a radish and mustard. It is stock full of vitamin C, vitamin B, calcium, zinc, and even has omega 3! Its spicy flavor is a characteristic of the isothiocyanates which help to inactivate and eliminate carcinogens. It is also a known liver and blood cleanser as well as an immune booster. So if you like it spicy I recommend this amazing little plant stock full of goodness!

The great thing about the garden cress is that you can quickly sprout it at home. All you need are the seeds, cheese cloth, a small flower pot/bowl, and water. First fold the cheese cloth to fit the small pot/bowl and soak it with warm water. Place the cloth into the bottom of the bowl and drizzle a little more water over the cheese cloth. Sprinkle 1 Tbsp of garden cress seeds evenly on top. Make sure over the next few days that the seeds do not dry out, otherwise they will stick to the sprout leaves. Water on a daily basis but do not flood the cheese cloth. The cress sprouts will be ready to harvest after about 7 days. When harvesting, cut the upper 3/4 of the sprout, leaving behind about 2 cm.

I used the garden cress in the sushi rolls, spring rolls, as garnish, and also later in a salad. They are versatile and can be used anywhere you want to add a nutritional spicy kick. I hope you enjoy these sprouts as much as I do!

Spring Sushi and Nigiri
Makes 2 rolls & 6 Nigiri
Ingredients:
2 cups prepared sushi rice
1 pkg smoked salmon/lox
2 Nori sheets
1 large avocado
4 spears white asparagus
1/2 cucumber (sliced thin, lengthwise)
1 handful garden pepper cress

For the Spicy Sauce:

1/2 cup plain yogurt

2 Tbsp mayo

1 Tbsp Chili/Cock sauce

Other Sushi Essentials:
Soy Sauce
Wasabee
Pickled Ginger
Chopsticks!

Directions:
1.  Cook 1 cup of sushi rice as stated by package. You can also use arborio, short brown rice, or even my favorite quinoa.
2.  Once the rice has been fully cooked, stir in the seasoned rice vinegar and cover with lid. Let the rice sit for about 10 minutes.
3.  Prepare the asparagus by cutting off 2 inches from the bottom. Then peel the outer layer of skin with a potato peeler. Steam until tender. Remove from heat and immediately place into cold water. Dry asparagus and set aside.
4.  Remove the lid and allow the rice to cool to room temperature. It should be sticky but not too warm. Meanwhile mix together the 3 ingredients to the spicy sauce.
5.  Lay nori sheet vertically on a cutting board with the short edge nearest you. Spoon about 2/3 cup of sushi rice onto nori sheet and spread evenly from the bottom up until about 2/3 of the sheet is covered.
6.  Spread spicy sauce onto the rice layer. Then place along the center of the rice layer the smoked salmon in a single layer.
7.  Following the salmon, place asparagus spears with the heads facing outwards and a little over the edge of the nori sheet. Top with avocado slices and garden cress.
8.  Carefully roll the sushi from the bottom up. Dab your fingers into water and slide along the upper most edge of the roll. This will act like glue to stick the nori together. Roll all the way to the top. Place onto a plate with the seam facing down to "glue" together.
9.  Fill a large glass with ice cold water. Place a sharp knife into ice water bath prior to cutting EACH slice. Allow more width to the edge pieces to make sure the "garden" is secure. Evenly cut the remaining roll into bite size pieces. Each roll should have 6 pieces total.

Note: It takes patience to roll the perfect roll, but with time it will be as easy as making a burrito. Have fun!

Directions: (Nigiri)
1.  Use remaining sushi rice and form little mounds with two table spoons. Use your hands to form them perfectly and place onto a plate.
2.  Spread a little bit of the spicy sauce onto the rice mounds. Top a slice of avocado, smoked salmon, and then to garnish a cress sprout.

Note: Nigiri is very easy to make and is a great way to use any left over sushi rice.

Papaya and Lime Salad
Makes about 4 cups
Ingredients:
1/2 of a large ripe papaya
Juice of 1 lime
Zest of 1 lime

Directions:
1.  Spoon the seeds from the papaya and peel the outer skin layer with a potato peeler.
2. Cut the papaya into small cubes and put into a bowl.
3. Pour the juice of 1 lime over the papaya and stir well. Then add the zest and stir again. Cover and place into refrigerator. Serve chilled.

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Liver is Something Delicious

Liver is something I always looks forward to, whether it is in pate form, as a steak, or cut into chunks like today. Its unique flavor makes it something special. In Germany organ meats are a common food, and therefore I asked my grandmother to teach me her old world tricks on how to prepare this delicious abundantly nourishing organ meat.

Unlike other meats, liver is stock full of vitamins and minerals. According to Weston A. Price Foundation, liver contains more nutrients gram for gram, than any other food. Not only is it a source of high quality protein, but it contains high levels of Vitamin A and all varieties of Vitamin B (especially B12). Liver also contains a highly usable form of iron, as well as trace elements copper, zinc, and chromium. It is also known for its anti-fatigue factor, making it popular amongst athletes. People with anemia, or women during their moon cycle, can also greatly benefit from adding liver to their diet.

Liver does contain high levels of cholesterol, and therefore regular large servings may not be recommended for all people. Also, since liver is the detoxifying organ in animals, I recommend only purchasing organic pasture-raised beef, lamb, or chicken liver. Animals that are raised properly, will have a much higher quality liver. Usually you can find such liver at health food stores or at farmer's markets.

Traditionally liver is served with either rice or potatoes. I prefer whole grain rice or quinoa. Make sure to prepare the grain before cooking the liver, as it takes much longer.

Our delicious meal was served with whole grain basmati rice, a large green salad, and a yogurt and wild blueberry dessert. Most ingredients were fresh from the market, and easy to prepare. Within an hour you can have a whole old world traditional german meal.

Sauteed Beef Liver and Sour Wine Sauce
Makes 4 servings
Ingredients:
400 grams beef liver
1 Tbsp butter
1 Tbsp oil

Wine Sauce:
1 shallot
1 Tbsp butter
1 cup red wine
1 cube beef bouillon
2 Tbsp corn starch
1/4 cup warm water

1/4 cup cream

1/3 cup milk
1/4 cup balsamic vinegar

1 Tbsp apple cider vinegar

1tsp sugar

salt, pepper, and garlic powder to taste


Directions:
First you have to prepare the beef liver. When preparing the liver you must use a sharp knife and cut off the thin connective tissue layer on the outside and also found in small holes. This will make the liver much more tender. It can take some time, so make sure to allow at least 5 minutes for this process depending on how much you need to remove.

Then you want to cut the liver into uniform chunks about 1 cm in width. Each piece of liver is different so just try your best to keep them similar. This helps them cook equally. Cutting the liver a little thicker keeps you from over cooking it later. After cutting the liver, set aside.

Heat 1 tbsp butter in a medium sauce pan until sizzling. Meanwhile dice the shallot and add to the buttered sauce pan. Sauté until the shallot is glassy.

Add the cup of red wine and a beef bouillon cube. Let the wine simmer for a few minutes to allow the bouillon cube to dissolve. Meanwhile mix corn starch and warm water together to form paste. If need be, add a little more water to make a thin batter consistency. While whisking slowly add the cornstarch mixture to the simmering wine sauce. Continue to whisk until combined, allow the mixture to quietly simmer. Your wine sauce should now be thicker.

Add the cream and the milk. Allow to simmer for a few minutes, and continue to slowly stir the mixture. If the mixture is too thick you can add more milk/water to thin it to your liking.

Finish the gravy with the balsamic vinegar and apple cider vinegar. Add the tsp sugar, salt, pepper, garlic powder to taste. This should finish the sour wine sauce to go with the liver. If you like it more sour, just add more vinegar but be careful, it can quickly become too sour. Add 1 tsp additional vinegar at a time.

After the sauce is finished and simmering under low heat, you can start to heat a frying pan. Once warm add 1 tbsp butter and 1 tbsp oil. This combination keep the butter from splattering when adding the liver chunks. Add the liver and quickly fry until browned on all sides, about 30 seconds or so. Then remove the pan from heat and season liver with a sprinkle of salt. Allow the pan to sit for a few minutes before moving to the next step.

Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.

Add the liver to the warm wine sauce and serve immediately with rice and a fresh salad. I like to leave the liver in the frying pan, this way everyone can serve themselves from the sauce.

As for the simple and delicious salad and dessert....

Mache with a Garlic Dijon Vinaigrette
Serves 4
Ingredients:
1 large bag of mache

Vinaigrette:
3 Tbsp oil , I mix mine 2 to 1 olive oil to flaxseed
1 Tbsp apple cider vinegar
1 splash cream
1 tsp garlic powder
1 tsp dijon mustard
1 tbsp honey
1 tbsp diced chives
2 pinches sea salt
fresh ground pepper

Directions:
1. Wash and clean the mache greens. Cut off any roots and discard the browning leaves. Dry in a sieve.
2. Add vinaigrette ingredients into a large salad bowl and mix with a wooden spoon. Taste test. Adjust sweetness or salt with added honey or sea salt if needed.
3.  Toss the mache salad in bowl prior to serving. It is very tender and will soak up the dressing quickly and begin to wilt.

Yogurt with Wild Blueberries
Serves 4
Ingredients:
1 ripe banana
1 cup whole yogurt
1 cup blueberries/raspberries/berry mixture
Egg liquor, optional but highly recommended

Directions:
1.  Mash up the banana in the final serving bowl until it has formed a pudding consistency.
2.  Add the yogurt and mix thoroughly
3.  Top with your choice of berries.

Serve this dessert family style or spoon yogurt berry yogurt mixture into individual serving bowls and then top with berries. Offer egg liquor to pour over the top- this makes the dessert something special.

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Rain, Rain, Go Away....

After being inside all morning, I finally had enough. The weather has been cold and wet, never passing 10 degrees celsius. I had hoped that after breakfast things might warm up some more, and the sun might peak through, but as the newspaper said, it will continue to rain and perhaps even snow. I have been looking forward to a warm German spring, but it seems that the good ol' Pacific Northwest is getting more sunshine than here. Surprising...

Anyhow, I put on my boots, grabbed my umbrella and headed outside for some fresh air and a fresh perspective. I put in my headphones and and pressed play on my Ipod. Wailin' Jenny's is usually always on repeat, I rarely listen to anything else. For some reason their melodies bring me at ease, like none other, soft, upbeat, and harmonious. I quickly found my pace, and headed out toward the fruit fields. I passed only a few, most on bike, some on foot, all bundled up against the weather. Within minutes I had passed the town center and made my way along a gravel path through the apple and pear fields. Young nettles were everywhere, washed clean by the constant drizzling rain. They looked perfect, bright green and strong without any slight damage to the leaves. I couldn't pass up the moment, I had to harvest some for lunch! Luckily I had brought a bag along and found a handkerchief in my pocket. With my left hand covered by my long sleeve and the handkerchief in my right, I carefully picked the top youngest leaves of the nettles and put them into my bag. Within a few minutes I had gathered enough to make us a delicious lunch. A wild nettle frittata would be wafting through the apartment soon!

Nettles are originally from Northern Europe but are now found all over the world. They have been used for hundreds of years as a medicinal herb. Nettles, with high amounts of boron and silicon, are best known for their ability to ease pain in sore muscles and in joints due to arthritis and gout. Their diuretic properties also make nettles great for liver cleansing and detox programs. If you have hay fever nettles may also help reduce an allergic response due to anti-histamines found in the leaves.

In order to remove the sting, you can either boil, steam, sauté, or bake them. Often nettles are found in disturbed areas, such as along hiking trails, clear cuts, roads, etc. Make sure to wash them prior to cooking to remove any dirt or dust they have gathered. I recommend gathering them as far away from traffic as possible to make sure they are clean. 

With high levels of protein, Vitamins A, C, and K, and minerals iron, phosphorous, magnesium, and calcium, nettles are a great substitution to your typical greens. I have used them in soups, omelets, frittatas, pesto, and simply sauteed alone with butter salt and pepper. My personal favorite it to steam the nettles, topping them off with a poached egg, a drizzle of olive oil and a sprinkle of sea salt and pepper.

Today I will share with you my recipe for a wild nettle frittata, always a welcome meal in my home. Accompanied by a salad it makes a perfect light lunch, although often used as a breakfast or brunch dish.

Wild Nettle Frittata
Makes 4 servings
Ingredients:
4 eggs
3 cups of nettles (washed and chopped)
1 medium tomato (sliced thin)
1 spring onion
1 zucchini
1 clove garlic (finely chopped)
1/3 cup milk
1/4 cup goat milk feta
2 Tbsp fresh chopped basil
2 Tbsp extra virgin olive oil
sea salt and pepper to taste

Directions:
1.  Preheat oven to 375 degrees. Heat oil in an oven proof pan ( I used a 9 inch cast iron pan). Cut the spring onion and zucchini into small chunks and sauté in the oil over medium heat. Sprinkle a little salt and pepper.
2.  After the onion and zucchini have sauteed for about 5 minutes add the nettles and reduce heat and cover until nettles are wilted.
3. Meanwhile, whisk the eggs until combined in a medium bowl. Add the basil, garlic clove, milk, and feta and stir with wooden spoon. Salt and pepper to taste.
4.  Pour the egg mixture over the nettles. Use wooden spoon to gently mix the nettles evenly throughout the pan.
5. Top the mixture with tomato slices and sprinkle with additional feta if desired.
6. Put into oven for about 30-40 minutes until the egg mixture has set. Serve warm.

Side Note: I served the frittata with a mixed sweet pepper salad and a balsamic vinaigrette. If eaten with breakfast or brunch replace salad with fresh bread and butter.

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Wild Leek Soup with Mâche Salad

Langenargen is beautiful when the sun shines. As of late, the weather has been a roller-coaster with temperatures rising and then dropping by 10 degrees celsius every other day. When the sun is out everyone is walking the promenade enjoying the warm temperatures, as well as the glorious views. However when the sun is gone, and the rain has come with winter temperatures, everyone hides in their warm homes or cafes, leaving the town very empty.Yet these highs and lows are common of April weather. Frustrating for those on spring break, the weather is perfect for the plants and flowers in the Lake Constance region.

The Swiss Alps

Wild leeks, also known as ramps, are now found in every shaded forest here in Germany. They cover the ground like a green blanket, waiting for the locals to harvest them. As the start of spring weather arrives so do the wild leeks, and all the health benefits they carry along.

Fresh wild leeks (ramps)

High in sulfur containing compounds and flavanoids, wild leeks are great for cancer prevention and for boosting the immune system. In addition they are high in Vitamin A and C, both antioxidants, and Vitamin  K, which helps the clotting of blood. Wild leeks have been used for hundreds of years as a medicinal plant in blood tonics, for ease in digestion, and even for atherosclerosis.

In order to harvest these wonderfully healthy and flavorful spring treats, you must bring with you a small shovel, some garden gloves, a basket, and wear long pants and sleeves. Ticks are often found in the forests of Germany and can cause serious diseases, therefore make sure to dress properly. Also, wild leeks can easily be mistaken for Lily of the Valley, which is very toxic when eaten. To be on the safe side, please make sure to educate yourself or go with someone who has prior knowledge. If you are uncomfortable with foraging in the woods, you will most likely find these treats at local farmers markets.

Wild leeks have a strong garlic/onion taste, making them a great addition to many savory recipes. You can use them in soups, in omelets, in casseroles, pretty much anywhere you would commonly use spinach.

     

Mâche Salad

Today I chose to use the wild leeks in a soup served with a delicious mâche (lamb's lettuce) salad. The whole table looked like spring with the fresh green color of the soup and salad.

                             

Wild Leek and Potato Soup
Makes 4 servings
Ingredients:
1 bundle Wild Leeks (washed and roughly chopped)
3 medium sized potatoes, washed and diced
2 shallots, diced
2 slices prosciutto, cut into small pieces (optional)
750 ml vegetable broth
100 ml cream
1/2 lemon juice
2 Tblsp olive oil/coconut oil/butter
1 Tblsp honey
splash apple cider vinegar
salt and pepper

Directions:
1.  Heat oil in a medium soup pot and add the shallots, prosciutto, and potatoes. Sprinkle with salt and pepper and allow the shallots to turn glassy and the prosciutto to turn crispy. Stir with a wooden spoon.
2.  Add the wild leeks to the pot and allow them to saute until wilted. Fill the pot with vegetable broth until the potatoes are covered. Allow the soup to simmer for about 15 minutes.
3.  Once the potatoes are soft they are done and you can remove the pot from the burner. Place the pot onto a hot pad and with an emersion blender, puree the soup.
4. Place the pureed soup back onto the burner on low heat and stir in the cream. Then add the lemon juice, honey, and apple cider vinegar. Add salt and pepper to taste.

Serve with bread and butter...and of course a salad.

Side Note: To garnish the soup you can top with additional sauteed onions, croutons, or even a drizzle of cream. 

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