10 new Resolutions for Ritual Cuisine and Spring Quiche

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After a long and a necessary break from my blog (not from cooking!) I decided do start again with 1o new resolutions. No matter what you do in life, sometimes it’s important to take a distance from it. That doesn’t mean to give up. It means to let go or transform all those things that hold you back from the maintenance of the initial purpose you had at first. This is what I decided for myself:

1. Cooking is for you meditation in movement. Keep it simple.
2. Preparing the food is your way of expressing yourself. Be curious. Accept, enjoy and don’t pretend to be something you are not. Be.
3. Don’t start to collect plates, cutlery, pots and other needles requisites in order to make an interesting photo- background. Your kitchen is not a theater fund and you are not a studio photographer. You are into food, not interior design.  You have never liked the “stuff”, anyhow.
4. Also, no one is interested in your new fridge, dishwasher, knife, bathtub, mattress etc. You explore and prepare the food. You are not a lifestyle blogger.
5. Write a lot, but not under the pressure. It’s ok, if you don’t have a story for every recipe. You are writing your PhD and this is the priority. Also, stop buying food-books. Write one!
6. Never again use the word healthy. It’s too abstract and boring. Besides, you are not a doctor, healer, or guru. Stay the witch you have always been.
7. Create a cozy and unpretentious atmosphere in your apartment where other people can enjoy your food. Organize even more of your supper club events!
8. Get finally a driving license and find a place around Berlin where you can grove the food (with your friends)!
9. Never become a vegan.
10. Don’t be a victim of social media. Food is your love, not a circus. Remember: “Being famous on Facebook or Instagram is like being rich in Monopoly.” But, call Ben and finally make this website prettier. You are not some old-school nerd.

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Spring quiche with green asparagus, peas and herbs

Ingredients (for the round baking mold with separable bottom, radius 23 cm):

*If you don`t have asparagus, use a fresh spinach

For the crust:

1 cup (100 g) spelt flour
1/2 cup (50 g) rolled oats ground into flour
5 Tsp. butter, chilled
2 Tsp. ice water
1/2 tsp. sea salt

For the filling:

15 green asparagus, washed, pealed if necessary, and cut in half
150 g fresh green peas
2 larger spring onions, chopped into “coins”
1 tsp. butter
3 or 4 eggs
1/2 cup milk of your choice, I used oat milk
a handful of fresh tarragon leaves (fresh oregano, or dill would work as well)
black pepper

Directions:

1. For the crust, using a electric mixer soften the butter. Slowly add in the flours and  salt and mix everything until the mixture resembles coarse crumbles.
2. With the machine running, slowly add in the water until the dough forms into a ball.
3. Wrap in aluminum foil and stick in the fridge to set for 30 minutes.
4. Preheat oven to 200 degrees and roll out the dough to fit your desired pan, creating a 2-3 cm high edges. The crust should not be thicker than 1 cm. Poke holes throughout the dough and bake for 10 minutes or until it starts to brown. Remove from oven and set aside
5. Heat the butter in a frying pan over medium heat. Add the tarragon (or other herbs) and sauté for two minutes. Next, add in asparagus, peas, spring onions, salt, and pepper. Sauté for 5 or so minutes or until everything has softened. Set aside.
6. Beat together the eggs and milk. Pour the vegetable mixture into prepared crust and then pour egg mixture over it all. Bake for 30 minutes or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.
7. Season with more salt and pepper and top with more fresh herbs. Serve warm with some green salad.

 

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