Plate Inspiration

Here is a recent collaboration with beautiful ceramics from Dasa’s Pottery.

The good thing about hand-made dishes is that they are not like blank canvas, but they already have a story, so you need to keep with it when you fill them up. These were great, as I usually start thinking about the dish when I already have a recipe.

This time the dishes were the source of inspiration, each one found their perfect meal spring meal: Terracota clay with soft blue glaze found place for grilled mushrooms with wild garlic and pancetta, colourful first leaves salad just fit in big beige bowl and milk panna cotta with honey and bee pollen.

 

Mushrooms with Wild Garlic and Pancetta

First spring salad

 

Milk Panna Cotta with Honey & Bee Pollen

The greener peas

The ones on the other side. With voluptuously saturated green and supreme glow. “Bling”, from the shine spark. Anti consumerist might blame it on the hard core capitalism, which is igniting purchasing desires in order to keep the money motor running. But in fact there is also our inner motor which runs on fuel,  the goal, the constant need of something to be achieved or improved. Yes, sometimes it may seem like that we are constantly reaching on a never ending staircase. How very non zen, if you look at this treadmill running from a distance, it does seem almost primitive and ridiculous. But then again, the Buddhists are also longing, reaching higher and improving their knowledge, compassion and serenity. Having infinite desires to always reach higher is in our nature, our nature given kick in the rump to exist.

Whenever I look back I always regret because I keep longing to the perfect future. When all the problems, frustrations, imperfections and goals will be over. Keeping the motor running is crucial, just don’t forget to enjoy the ride.

What does that have to do with peas? Nothing really, but the soup is fantastic.

Fresh peas and tarragon soup

• 1/2 cup chopped onion
• 1/2 cup peeled diced apples (hint: the secret ingredient)
• 2 teaspoons olive oil
• 3 cups shelled fresh peas
• 2 1/2 cups vegetable broth
• 2 teaspoons chopped fresh tarragon leaves
• freshly ground white pepper and salt to taste
• greek yogurt for garnish

In a saucepan cook onions and apples on olive oil, covered, over moderate heat, stirring occasionally, for 5 minutes, or until tender. Add peas and broth, simmer uncovered for additional 5 minutes, or until peas are cooked. Stir in tarragon. In a blender purée until smooth. Add white pepper and salt to taste and garnish with a dollop of greek yogurt.

Festive spring brunch

The calendar begins now. The one dictating the rhythm of sprouting, repeated pattern following every year serving you what you need and want. According to traditional Chinese medicine our bodies have seasonal, monthly and daily rhythms aligned with tempo of nature. In spring our bodies are running cleaning program and dandelions are offering help to clean your blood and liver. It is also has diuretic properties and helps to flush out the toxins from the body. Besides, bitterly freshness somehow feels right, tastes better now. Bitter is not one of my prefered tastes, but right now this is what I crave for.

Until today dandelions were always prepared as a salad. Quite boring, besides chilly spring requires warm variations. Sauté the dandelions with olive oil and garlic, they will remain bitter, but moist with smoother texture. Cover it with poached egg on toasted bread for a festive brunch.