I cook more often than the average person, most likely. I love food, looking at it and playing with it and eating it, alone or with friends. But this does not mean I always have the time, energy or motivation to slug away for hours in the kitchen. And that’s ok! Sometimes the humblest of ingredients, prepared quickly and simply, yield a most satisfying meal. „The humblest of soups“ weiterlesen
Braving the vegan Kozunak
Bulgaria celebrated Orthodox Easter last weekend, with painted eggs and „kozunak“, a sweet yeast-raised bread somewhat reminiscent of challah or panettone. When done right, kozunak has a light fluffy texture thanks to at least six eggs per kilogram of flour. A formidable challenge to veganize, I nonetheless boldly ventured forth with a first attempt last Saturday. „Braving the vegan Kozunak“ weiterlesen
‚Tis the season for the cookies
Hooray, the time of year when it’s acceptable by tradition to stuff one’s face full of cookies is upon us! To celebrate this joyous occasion, we are posting the recipe for one of our Habacookies as requested by a guest. It’s the coconut-quince-ginger cookies featured on our Indian-themed evening in the Breitschträff. „‚Tis the season for the cookies“ weiterlesen
Finally, summer
It’s hot, sunny, and the line outside the Gelateria di Berna is (rightfully) around the corner — their vegan sorbets are pretty fantastic. After a nice, sweaty run the other day, I decided that an ice cream reward was just the thing to put those calories right back on. I chose cucumber-lime, watermelon and grapefruit-black pepper (my personal favourite), and the combination hit the spot perfectly on a sultry summer evening. It got me thinking about a light, cold summer salad, the kind of starter or light lunch that you can throw together on a hot day when the thought of turning on the oven is less than appealing. It’s a work in progress, but I’m imagining a kind of carpaccio, with thinly sliced watermelon, cucumber and grapefruit, drizzled with a simple lime-olive oil-maple dressing, topped generously with freshly ground black pepper and a few torn mint leaves.
Happy summer everyone, enjoy the sunshine!
– Krem, Habakuk chef/food obssessor and resident foreigner (hence the English, sorry. I’m learning German, but it’s nowhere near blog post level yet.)