1 passion fruit
1 greek yoghurt
Wash and chop up all the fruits, remove the seeds from the kumquats and cut the passion fruits in halves, then scrape out the seeds with a spoon.
Mash the banana, add cinnamon and yoghurt and mix well, add the lime juice and then top with the rest of the fruit.
Enjoy a bowl full of sunshine and deliciousness that will brighten even your most tired mornings.
1 bunch broccoli
1 sprig sage
1 tsp olive oil
Boil the broccoli for 10mins in slightly salted water.
Meanwhile chop the pear, the mandarin and the sage into bite sized pieces.
Mix lime juice and olive oil in a small bowl, add salt (if you need some, the lime tends to be pretty sour already) and pepper to taste.
Take the broccoli out of the water, leave it on a paper towel for a minute to drench the water and mix all the ingredients together in a bowl. Add the dressing.
Variation: I had some artichoke-lemon pesto left in the fridge that I didn’t want to go bad, so the teaspoon left also went into the dressing. Can’t wait to make my own pesto again soon!
Sunday was one of those spring days that already feel like summer – it’s sunny, it’s hot and the whole city is looking for a spot outside somewhere. After having brunch in one of Vienna’s liveliest spots, my friends figured we’d get out of the city as fast as possible and go for a nice little hike in the hills.
You know how they say ‘never trust anyone who knows a shortcut?’ – judging by all the scrapes and blood on my legs, I should have learned my lesson now. All the running-through-the-wilderness nonsense paid off pretty well though – I got a bunch of sweet woodruff and a crazy amount of wild garlic to take home.
So, beware of loads of recipes containing spring garlic – and don’t even try to say I haven’t warned you.
1 bunch wild garlic
1/2 bunch peppermint
8 dried sage leaves (If you’ve got fresh sage at hand: go for it)
1 tsp dried rosemary (same)
1 tsp pepper
1/2 tsp mustard seeds
1 tsp dried lavender
and if available: 1/2 tsp dried orange blossoms
Let the butter soften for about 30 minutes, finely chop the mint and wild garlic and mix everything together.
This will keep for 3+ weeks in your fridge and a lot longer if frozen.
Finally, spring has arrived in the city! It’s warm outside, the snow has finally gone away and everyone is SO excited about it. Of course, this isn’t the time for really heavy food but the season for my ‘I want salad! Now!’ cravings. Especially for lunch on Mondays after the yoga class in the morning.
Today, I decided to go the delicious France-meets-Italy way and combined the best of a cheese plate and some mediterranean dressing with fresh spring greens. YUM!
1 bunch wild garlic
1 bunch fresh basil
1 cup grapes (I love the green ones, feel free to use the dark ones too!)
3 cups fresh rocket
1/4 cup camembert, diced
1/4 cup cheddar 15month, diced
1/4 cup cashew nuts, diced
dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE)
Wash the greens and toss them together. Mix all the ingredients for the dressing and gently pour over the salad, mix and and garnish with cranberries and cheese.
Since I didn’t actually get a decent Christmas break for a variety of reasons, I might have been the only person around to actually enjoy heaps of snow and Christmas-ness for Easter the past weekend.
Although spring was trying at times.
What all this cozying up meant amongst other things was this:
5 minute pear-dark-chocolate-brownies!!
1/4 cup flour
1/4 cup sugar
3-4 tbs unsweetened cocoa
2 tbs olive oil
3 tbs water
1/4 diced pear
1-2 ribs diced dark chocolate
optional: cinnamon, coconut liquor, ice cream
Mix all ingredients together in a mug until smooth, place it in the microwave for 1:50mins (600 watts), add the ice cream and enjoy. Also: your whole flat will smell like chocolate and make you happy.