puretaste.

Food. Recipes. News

[thepuretaste]

It’s that time of the year:

Mushrooms are rolling into town and everyone is getting excited about the dishes they bring with them. Celebrate the season! 

 Recipes with these beauties to follow

[thepuretaste]

#Recipe of The Day: Blueberry and Raspberry Pancakes

The beginning of the end of the amazing summer in the Swiss Alps this year brought late berries, so after few hours of berry picking yesterday I came up with this #delicious pancake recipe for breakfast this morning:  

Makes 9 large pancakes

You will need:

Self raising flour 200g 

(if you don’t have any at home, just mix 110g of regular flour with 5g of baking powder)

Baking powder 1tsp

Vanilla sugar 26g

Salt 1/2tsp

Milk 300ml

Egg 1 whole

Sunflower or vegetable oil 1tbsp

Blueberries and Raspberries 150g

Gingerbread syrup 50ml (for one portion)

Method:

1. In a large bowl mix all the dry ingredients (Flour, baking powder, vanilla sugar and salt). Make a little well in the middle.

2. Beat the egg and milk together and then slowly pour into the the well you made while stirring constantly. 

3. Once mixed well, add the oil and carefully fold in the berries.

4. Set the non stick pan on to a medium heat and melt a knob of butter in it.

5. Once the butter has melted, using a small ladle or a large table spoon scoop the pancakes in to the pan and spread 5-7cm in diameter.

6. Fry the pancakes on medium heat apprx. 3-4 minutes on each side, turning only once the pancakes have risen.

7. Garnish with extra berries, gingerbread syrup, mint and icing sugar.

Enjoy and let me know what you think in the comment section bellow!

recipe by Gabriel Kaj

[thepuretaste]

The Woods are full of Goods

There is nothing better than gathering fresh berries and picking herbs at their best in the Mid-summer and Swiss Alps has got it all to offer. 

A little hike into the woods could surprise you with beautiful, fresh and ripe Blueberries, Raspberries and Wild Strawberries. 

As well as delicious berries, there are plenty of herbs growing on the ground and the easiest one to notice is Wild Sorrel (also known as Rabbit’s Cabbage). It just grows everywhere! Goes very well with Mackerel and other white fish.

So stay healthy and enjoy the Goods from the Woods!

[thepuretaste]

Goodies come with #Summer. See what’s in season now:

July:

Basil, Chervil, Chives, Coriander, Dill, Elderflowers, Oregano, Mint, Nasturtium, Parsley, Rosemary, Sage, Sorrel, Tarragon, Thyme

Broad beans, French Beans, Mangetout, Peas, Runner Beans, Asparagus, Aubergine, Cabbage, Courgette, Courgette Flower, Fennel, Artichoke, Lettuce, New Potatoes, Pepper, Radish, Rocket, Spinach, Spring Greens, Sorrel, Watercress, Beetroot, Cavolo Nero, Cucumber, Chicory (Endive), Chili, Garlic, Kohlrabi, Pak Choi, Radichio, Samphire, Swiss Chard, Tomatoes

Apricots, Bananas, Blackcurrant, Cherries, Gooseberry, Nectarine, Peach, Pomegranate, Raspberries, Redcurrant, Rhubarb, Strawberries, Watermelon, 

Beef, Lamb, Pork, Rabbit, Wood pigeon  

Cod, Crab, Brill, Eel, Grey Mullet, Hake, Haddock, Halibut, Herring, Jon Dory, Langoustine, Mackerel, Plaice, Pollack, Red Mullet, Salmon, Sardines, Scallops (Queen), Sea Bass, Sea Trout, Skate, Squid, Sole (Dover and Lemon), Tuna, Trout, Whiting

[thepuretaste]

Pickled Lingonberries (Cowberries)

Never really was into pickling until recent years, when I discovered how quickly and easy you can give a whole different perspective to an ingredient. Funny enough, I grew up eating pickled and marinated vegetables, meat and fish, but only now I relate to childhood memories to use this method in my day to day cooking.

Here's a recipe for pickled Lingonberries that I've pickled today (very popular in Sweden). Try it with any other vegetables or berries (works very well with carrots, cauliflower, beetroot, cabbage, cranberries...)

Ingredients:

500g Fresh Lingonberries

100ml 12% Vinegar

200g Sugar

300ml Water

Method:

1. In a saucepan add water, vinegar and sugar and slowly bring the pickling juice up to a simmer (just enough for the sugar to disolve), then set aside to cool down to room temperature.

2. Wash the Lingonberries and put in a jar with an air-tight lid or any other container that can be tightly closed or wrapped. 

3. Pour over the pickling juice, tightly close, or wrap with a plastic wrap and set in a fridge overnight.

And you're done.

Goes very well with confit rabbit leg or duck leg, or any game meat.

Me? I could just eat them like that.

Enjoy!

[thepuretaste]

Recipe Of The Day: Beet Cake

A simple way of using savoury root vegetables to make something sooooo delicious!

[thepuretaste]

Seasonal in November and definitely my favourites:

Beets, Broccoli, Brussel sprouts, Butternut Squash, Cauliflower, Jerusalem Artichokes, Cranberries, Apples, Pears, Pomegranate, Chestnuts, Kale, Pumpkin, Salsify, Spinach, Duck, Rabbit, Pheasant, Lamb, Venison, Partridge, Clams, Mussels, Scallops

[thepuretaste]

Food: a Love story

So this is it.

My blog. Call it a journal or my personal notebook if you like. It's About the Love of my life (2nd, of course, after my beautiful wife-to-be) - FOOD.

I've been willing to start a 'thing' like this long time ago and finally decided to go for it and begin sharing what really surrounds me constantly, what Im thinking about and what drives me forward in life and my career.

As you may understand, I'm a chef. And being a professional chef means being constantly surrounded by food. But it doesn't mean that every chef has passion for it.

For some chefs it's just a job, a way to earn bread and butter and most likely some of them have lost their passion for food long time ago. 

For me this blog is one of the ways to express my love for food, share my passion, taste and desire for fresh and seasonal ingredients, some amazing recipes and news about what's happening in the industry. Most importantly, it serves as a reminder of why I really became a chef in a first place.

So enjoy and welcome!

Gabriel