Beetroot and Orange Salad

We were invited to a kid’s party last evening and I was asked to bring a salad with beetroots. I chose a recipe by German chef and TV star Christian Rach but adapted it beyond recognition because I was too lazy to cook the beetroot myself and bought already boiled ones. His recipes requires raw beetroot that you bake in tinfoil with star anise and cinnamon.
I started off by preparing some orange slices.


To which I added chopped red onion and rice vinegar, sesame oil and olive oil. Next I grated the beetroot. This always looks like a blood bath… I highly recommend wearing gloves!

Next I added chopped walnuts and chopped parsley and seasoned the salad with salt, pepper, some dried thyme and balsamic vinegar.


It went great with the other salad and the delicious meat.



Walapy Cornbread

I bought a bag of cornmeal out of curiosity because I had no clue what to do with it. I chose a cornbread recipe from the website but adapted it almost beyond recognition.
For the sweet cornbread whisk together 125g soft butter with 130g sugar and 2 eggs.

In a separate bowl mix 140g cornmeal, 120g flour, 1 tablespoon baking powder, 1 packet vanilla sugar and a pinch of salt.

Add 1.3 dl liquid to the butter/egg mix. The original recipe uses buttermilk. I did not have any and added 1.3 dl of a mix of curd, cream and milk and whisked all the ingredients together.

Next I added two more ingredients that are not included in the recipe: 150g chopped dried apricots (soaked in a little apple juice) and 100g chopped walnuts.


I poured the dough in a bread tin and baked it at 180C for about 35 minutes.


With a little chocolate, walnut and apricot frosting, the cornbread looks really posh!


I hope it tastes as nice as it looks but I won’t know that until tomorrow.

It tastes fantastic but if it weren’t for the apricots it would be a bit dry. Next time I’ll add a little more liquid.

WaTaBreWaSe Chicken

WaTaBreWaSe chicken is my own recipe which was inspired from a recipe in the German cooking mag MenĂ¼ and layabout ingredients in my kitchen.
It is chicken with a WAsabi, TArragon, BREadcrumbs, WAlnuts and DEsame seeds. The original recipe only used the first 2 ingredients and used veal instead of chicken.
I cooked only one portion today and used a handful of chopped walnuts.

1-2 tablespoons sesame seeds.

1-2 tablespoobs of breadcrumbs.

And the key ingredient: 1- 2 tablespoons wasabi paste and some finely choppedtarragon leaves.

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Add 1 tablespoon of oil and mix until you get a nice even paste. Season with salt and pepper.

Put the mix on top of the meat. I find it works best, when you put it i. tin foil.

Cover the meat entirely and wrap in tinfoil.

20120310-220846.jpg Bake in the tinfoil in the oven at 200 degrees Celsius for 15-20 minutes.

This was a bit of a surprise hit for me. The wasabi and tarragon really complement each other!

Nut case

Today I made a traditional dish from the Canton Grisons, a Grisons nut cake.
The recipe is from a supermarket (Coop) magazine.
First, make a shortcrust pastry (mix 350g flour, 250g butter, 200g sugar, two eggs and rind of a lemon) or alternatively buy ready made shortcrust pastry. Line a cake dish with the pastry including at least half of the rim. Spread one tablespoon of marmalade (I used strawberry & rhubarb) over the bottom of the pastry.

Put aside and start on the filling. Caramelize 250g sugar in a pan. I added some fresh thyme for extra flavour.

Be patient.

Then you’ll end up with lovely caramel.

Add 250g walnuts.

Add 2dl of cream and 1 tablespoon of honey (I used thyme honey) and mix together over low heat. Pour the mix into the cake dish.

Cover the nut mix with the remaining pastry and put in the oven for 30-40 minutes at 180 degrees Celsius.

Now comes the hard part: take the cake out of the oven and leave to rest overnight (yes, unfortunately it tastes a lot nicer when left alone for half a day or more).

I will try and leave it alone until tomorrow and post a picture as soon as I have tried a piece. It certainly smells delicious already!

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