So this is actually a very simple dish that my mom already made when was a child. Than yesterday I was in an asian Supermarket and found those very pretty white Buchenpilze or in japanese Bunapy Shimej. So I just could not resist to buy them. In the first place because I wanted to take some still life photos of them. But once I was done taking photos I wondered what to do with them and as I was hungry and wanted something quick simple but delicious I just made some pancakes, once they were goldn brown put about one tablespoon Ricotta on it, added the fried mushrooms and than some parmesan and spring onions on top. To eat simply roll it up and eat with fork and knife.
I simply fried the mushrooms in a hot pan with some olive oil, fresh thyme, salt and pepper.
white Buchenpilze / Bunapy Shimej
you can really use all kinds of mushrooms you have at home or like or can get at your locoal supermarket )
Albin and me are very proud to announce that we will be hosting an Event at Barkin Kitchen in Berlin Kreuzberg at Glogauerstrasse 7 on 4th of December.from 12- 18 Uhr. It`s the 2nd Advent and what could be lovelier on a Sunday in the pre christmas time than spending your sunday with Hawaiian music and enjoying some delicious Pacific Fish dish. For all of you who never heard of Poke Poke here is a little explanation :
Albin and Julia`s Poke Poke Po-up is dedicated to Hawaii’s much-celebrated raw fish dish, Poké Poké, is influenced by Japanese chirashi, and was first developed by hawaiian fisherman. Poke is rough cut sashimi mixed with soy sauce, sesame oil, sesame seeds, lime juice , yuzu ,onions and several other options we offer to customize your poke with. It’s served in a bowl with rice or by itself creating the perfect light dish to keep you powered up. We exclusively serve responsibly-sourced seafood, exceptional in quality. This is also the reason why we currently do not offer Tuna.
It`s the Pumpkin Season again like every year in Autumn. I love Pumpkin in every way imaginable. So at some point a few weeks ago I was craving Pizza and Pumkin and wasn`t sure what i wanted to eat more. So I told Albin about it and we set a date when we would make Pumpkin Pizza and try different toppings and flavors to see what combinations work best. We made a classical Pizza dough and let it rest about 90 minutes. In this time we made the Pumkin Purree / mash. Once the dough was ready we added the Pumkin Mash onto it like you normally would use the tomato sauce and made three different flavors.
green asparagus, brussels-sprouts, chilli and bacon
pear, bluecheese , caramalized red onions,rosemary,babyspinach and seeds
Number three was definitly our favourite, incedibly delicious and just perfect flavours for the season. But the other two were not to bad either so I guess it depends on your personel taste.
650g Strong white flour
25ml olive oil
375ml luke warm water
mix all ingredients together using a dough machine or your hands. Leave in a bowl under a damp tea towel for about 1 1/2 hours until it has doubled in size. Knock the air out of the dough and divide it into about four balls. kneed them with your hands for about 5 min until you have four nice south and round balls. work each ball with ur rolling pin into a nice flat pizza looking sheet of dough.
Top of with a light pumpkin pure and whatever topping you feel like using this day. We loved it with pear and blue cheese! For the pumpkin pure we sweated off onions, celery and pumpkin. Seasoned it with slt, pepper and abit of nutmeg. Cooked it in vegetable stock until tender. Blitzed it using a stick blender until completely smooth. Don’t forget to check the seasoning!
This was one of the best Salads I had in a long time, it`s perfect in Winter.
You need :
3 hands full of baby spinach
1/2 pear cur into thin slices
blue cheese depending on how much you like in prportion to the other ingredients
1 Shallotte onion very thin sliced
a few cocktail tomatoes
mixed seeds ( sunflower , pumpkin, pine )
about 7 sticks of green asparagus
if you want a few roasted bacon pieces
Wash the spinach , cut the tomatoes and pear and mix it all together, while you do that make a pan really hot and fry the green asparagus for a few minutes , we did cut the asparugus in half. Than if you like it you can roast a few little pieces of bacon as well and ad asparagus , bacon and seeds on top of the salad.
Meet Poke Poke , we are really into the traditional Hawaian Dish presented in a bowl. Usually it`s done with fish and here we tried a vegan version with Mushrooms, Soy Beans, Pecan Nuts and all kinds of other Veggies.
The Sour dough starter is the main thing here. This is the same starter as what you would use when making your own bread. It is really simple to make really not as complicated as it seems. Once you have it is really useful to have around.
All you have to do is put equal amounts of mixed up flour and water in a container. I prefer plastic here (Glass could in theory over time if you don’t care for it crack from the pressure of the gasses from the starter). We used an eggcup to measure. Then all you have to do is repeat the procedure once a day until you have a very bubbly, light and fluffy, fruity smelling, slightly sour in taste mix!
At this point you can place it in the fridge. The yeast fungus will the go to sleep and you will only have to feed them more flour every 5 days to keep the mix going.
Fry on medium heat in a mixture of vegetable oil and butter. About 1-2 min to begin with until the pancake has started to brown and it is not too runny.
Flip over and brown the other side.
Repeat until you have a nice stack of pancakes!
These are really great for any sort of savory topping. The fluffy texture of the pancake with the savory sour notes of a good bread jus works really well. We did three different ones and they all turned out pretty awesome.
The first was creamed chanterelles with Parmesan cheese.
Second came Gravad Salmon with prawns and lemon mayonnaise..
And then lastly artichoke and hollandaise.
But you can do anything really!
Is a very versatile and fun start to any brunch or dinner!