Food & Drinks

The coolest vegetables and fruits of this month

Yes friends, it's time to go to the greengrocer for your monthly portion of vegetables and fruit of the season.  These are the little vitamins that you can toss into your basket this month, because right now they taste the absolute best.

  • Strawberries
  • Fennel
  • Zucchini
  • Broccoli
  • Green beans
  • Pak choi
  • Apricots
  • Kohlrabi
  • Pomegranate
  • Celery
  • Leek

1. Kohlrabi salad with strawberries and coriander

1 lime
4 tbsp olive oil
1.5 tsp honey
1 kohlrabi
1 shallot
container of strawberries
2 tbsp fresh coriander

1. Grate the lime zest, wash and quarter the strawberries and marinate them with the lime zest.
2. Mix the lime juice with the olive oil and honey to make a dressing.
3. Peel the kohlrabi, cut it into thin slices and then cut the slices into small cubes.
4. Finely chop the shallot and mix it with the kohlrabi into the dressing.
5. Let the dressing steep for at least 30 minutes.
6. Mix the strawberries and chopped coriander into the kohlrabi salad and season with salt and pepper.

2. Fennel-leek soup with Pernod

olive oil
2 fennel bulbs
1 leek
1 onion
1 glass of white wine
1/2 Pernod
1 litre of vegetable stock
splash of cream
salt and pepper
handful of chives
Optional: a container of crayfish

1. Clean the leek and cut it into rings.
2. Remove the ‘heart’ of the fennel, clean the fennel and onion and cut them into pieces.
3. Heat some olive oil in the pan and add all the vegetables.
4. After ten minutes, add the white wine and let it simmer for another ten minutes over medium heat.
5. Add the broth and puree the vegetables with an immersion blender or in a blender.
6. Finally, add the Pernod and cream and season with pepper and salt.
7. Divide the soup among the soup bowls and garnish with chives and possibly with the crayfish.

3. Strawberry cake

100 grams spelt flour
50 grams almond flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
120 grams soft butter
100 grams coconut blossom sugar
seeds from a vanilla pod
1 egg
150 ml buttermilk
container of strawberries

1. Preheat the oven to 180 degrees.
2. Grease a baking pan with some butter.
3. Mix all the dry ingredients together.
4. Fold the butter and buttermilk into the dry ingredients.
5. Beat the egg and whisk it with a fork. Add it to the cake batter.
6. Slice the strawberries and fold half into the batter.
7. Pour the batter into the cake tin and distribute the rest of the strawberries over the cake.
8. Sprinkle a tablespoon of coconut blossom sugar over the cake and bake the cake until done in about 30 minutes.