The humblest of soups

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

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.)