I don't speak the language.

This year is totally weird so far. As there is more and more nonsense around me I just wanted to join in and so you get a weird package of things. Most of these things are actually totally last year. 



For christmas I received an adorable package from Hannah with luxurious marshmallows, tea and other pretty things. It's all about the pretty things and thoughts.
Thank you so much again, my dear. The coasters are not only good for good tea but also for long drinks, by the way. Drink your drinks with style.

These pretty things are my favourite christmas cookies since I can remember.
It's a rich chocolate dough with rum, a thin layer of orange jam (apricot is good as well), covered with chocolate and sugar sprinkles. Deliciousness. Did I ever posted the recipe for these? I don't know. Maybe I will catch up with it some day, if you want to.

 
Nearly every two weeks I have a new favourite meal. The last two weeks it was this soup and I made it three times: mango-hokkaido-soup. Basically: fry finely cut onions and garlic in a little oil, add hokkaido, fry for a few minutes. Add water, sea salt, pepper, fenugreek and cook til the hokkaido is tender. Add fresh or frozen mango, puree. Serve with some pumpkin seed oil. The pictures below are from new year's eve potluck. I had the rest of the soup in the morning at 6. Hmmmm!

Sunshine. A lot of dust.

This was my hair colour a few days ago for a few days only. Could you please stop asking me, if I dyed my hair again? The answer is and always be "yes" and you're all clever enough.

And if I happen to bleach my hair and let it blond, you don't have to worry, that I never will have any bright colours again. Just wait a few weeks. I'd appreciate it.

This picture is from today so: welcome 2014! Please, don't be so confusing. I want this to be a good year. 

Today's twilight. I definitely need more light, uh! More light and less weirdness, okay? Thanks.

Beetroot-horseradish soup.

Basically this is a beetroot-horseradish soup. Actually it was a big clean-out-the-fridge-action which included said beetroots, a big piece of horseradish, a carrot, garlic, a yellow bell pepper, a piece of cucumber, a few potatoes. Only horseradish and garlic were fresh, everything else was days old and had to be used one way or another. 
The result was excellent both in colour and taste. 
The topping is a finely shredded radicchio in a soya yogurt-mustard dressing. 

First I fried some smashed cloves of garlic together with diced horseradish in some oil, added cold water and the diced beetroots and potatoes. When everything was boiling I added all the other stuff and some salt, pepper, veggie broth. Mixed thoroughly with a hand held blender and served then with the radicchio topping.

Good things.

Tea. Washi tape.

Flowers on the kitchen table.

Soup, which turned out so very well that I want to eat it every day until I got sick of it.

Fish fingers and custard. (vegan fish fingers with a bechamel sauce)

Hokkaido-Mango-Soup w/ fried beetroot

- onions
- oil
- 3-4 medium potatoes
- 1 medium hokkaido squash
- 1 mango
- 3 small beetroots
- juice of 1 lime
- veggie broth
- salt, pepper


Fry finely diced onions (I had two small ones) in a little bit of oil until golden brown. Add diced potatoes and two of the beetroots and stir for a few minutes. Then add 1 litre of cold water and a bit veggie broth. Cook for five minutes, then add diced hokkaido and cook until everything is very tender. While your soup is cooking cut the remaining beetroot in very thin slices and fry from both sides in oil until crispy. Put them on some paper towel until needed.
Add one ripe, diced mango and salt and pepper to taste to the pot. Turn off the heat, add the lime juice and puree with a handheld blender until you have your preferred consistency.
Serve with some of the fried beetroot slices. 
This soup is totally recommended if you just got a tooth pulled out.

Good things.

Recovering from the most severe cold I've had in years.

Getting lovely short e-mails from friends with silly photos to cheer me up.

Looking forward to the SICKOIDS show in June.

Washi tape.

Cooking a big pot of a spicy, fruity carrot-potato soup with veggie sausages.

My growing-like-a-maniac avocado.

Radish soup.

This was a quite delicious radish soup although the picture of the soup itself doesn't look delicious at all.
Fried one diced onion together with some smashed garlic cloves in a little olive oil, added 1 litre water, some veggie broth, salt, fresh thyme and sage and two bunches of small radishes, together with the radish leaves.
After 15 minutes I pureed everything and seasoned with a little salt and pepper.
Unfortunately the small radish loses the bright pink colour during cooking and together with the greens it looks more like spinach than anything else, but is has the typical taste of radish just slightly milder than fresh ones and this is sure a good variation to eat these pretty pink veggies.
I served it with fried potatoes.

Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

 Soup:

- 1 red onion, finely chopped

- 2 cloves garlic, smashed and finely chopped

- 1 tbsp olive oil

- 1 tbsp sugar

- small piece of ginger, finely chopped or grated

- 2 red bell peppers, chopped

- 5 carrots, chopped
- 1 big potato, finely chopped

- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)

- splash orange juice

- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:

- 200g firm tofu

- handfull brussel sprouts

- olive oil

- shoyu

- orange juice

Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min. 

In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell. 

Carrot-parsnip-ginger soup with caramelized tofu and sesame.

Just another miso soup.

With tofu stars, carrots, white cabbage, glass noodles, barley miso and coriander.

Miso Soup For Breakfast

- 250ml water
- vegetable broth
- hatcho miso
- 2 carrots
- 150g tofu

Cook water and add vegetable broth and spices to your taste. Cut carrots into stripes and cook them for a few minutes, they shall stay crispy! Cut tofu into cubes, I used herb-tofu. Add tofu in the end and cook for another two minutes. Remove soup from heat and now you can add the miso, about 1 teaspoon or so. Don't cook the miso! This is soup is very mild and will comfort your belly.