Red greenery

23/07/2025

Tardes largas y soleadas. Si no un vinito, que tal un espumoso sin alcohol de hibisco y malva?

Intentanto a perfecionar mir bebidas fermentadas a base de kefir de agua

22/07/2025

celebrating my wine exam WSET2 Pass with Distinction
many thanks to .wine

with a fresh and oh so fruity Mencia from

To go with a very local and in season tomato raspberry pie with organic anevato. Threw in some tomatillos and pine nuts from the Saturday farmers' market. Whole wheat buttery crust. Smashed cucumber salad on the side, with tomato water dressing.

Approved by Paloma who doesn't care at all because she has her own cat food.

05/06/2025

Cooking with ferments
☀️High protein summer salad: fresh fava beans with cavolo nero and lemon basil dressing, freshly made beluga lentils tempeh and buckwheat tempeh, fermented almond shards, evoo.

04/06/2025

Îți dorești să descoperi beneficiile băuturii Kombucha și cm poate fi integrată în dietă?

Te așteptăm împreună cu Silvana Indreica de la să descoperi băutura momentului: Kombucha

În cadrul evenimentului vei descoperi ce este Kombucha, beneficiile, rețete pe care le poți folosi.
Vom degusta diferite sortimente și combinații de Kombucha.

Când?
•16 iunie, ora 18:00 ( atelierul va ține aproximativ 2h 30)
•la Less (Splaiul Nicolae Titulescu nr. 12)

Te rugăm să ai în vedere că LESS este un spațiu mic, locurile sunt limitate la 12 persoane. Dacă dorești să participi, te rugăm să îți rezervi locul prin DM.

Taxa de participare:100 lei
Include:
•voucher 20 lei cumparaturi la .ro
•starter
•o sticlă de kombucha pregătită pentru a 2-a fermentație
•rețetă scrisă
•degustare de kombucha și gustări.

Te așteptăm cu drag 🤗😊

12/05/2025

13/04/2025

Photos from the last kimchi workshop
Fermentation is about steady transformation, patience, it slows everything down, it nurtures intentionality. In the context of accelerating lifestyles and rhythms, of fast food and mass production, fermentation can be viewed as a kind of activism.
It can be no less than an engine for social change, as Sandor Ellix Katz says.
The insiration for this workshop is kimjang, the activity of making kimchi together, as a community.

09/02/2025

Insomnia baking projects are not for curing insomnia

high hydration, 24h cold fermented focaccia with homegrown herbs and smoked salt flakes

kefir, lime, olive oil and coconut sugar sponge with olive oil and honey curd and lemon thyme

16/07/2024

Mid-July notes

The chase for the food(ie) thrill can only decline; like the perpetual growing economy, it doesn’t exist.

Then comes the mind-set of liminal eating space, when you float in a state of summer and tomatoes, bathed in olive oil and sunny lemon juice and you’re just there, with no receding or going further down the rabbit hole of flavour. You just have space to (think) be.

Dish: Summer tomato salad by

Pairing: Motor callet by

26/05/2024

Fermenți cu ciuperci la atelier de ciupercărit 💚💚🍄💚

13/05/2024

Amanita á feira and weekend mushrooming🍄

Went to a mushroom workshop this weekend and it was great. I had no reception, so it was just forest and green, the sounds of nature and the fungi. It really was a welcome break into the everyday noise, technological and otherwise. We learned this "bear method" of his to not only pick but understand mushrooms better. A truly inspiring experience.
At home, with the mushrooms we picked, a couple of Russula varieties and some Amanita rubescens I tried to recreate the feeling of the trip as an afternoon snack or dinner for my family. 🥗
The Amanita has to be cooked thoroughly so I simmered it in a simple stock with herbs, peppercorns and bay leaves and partly treated it like an octopus á feira, with smoked paprika, salt and olive oil. Another batch of simmered amanitas I fried in a tempura made with sour ale and spices, almost sourdoughy. The russulas I just fried with a bit of olive oil and salt, steak style. I paired the fried mushrooms with a bed of sauteed snow peas that I had as a present from a neighbour, with young rucola leaves and various edible garden flowers, an ode to the green forest. On the side I made a quick wild strawberry chutney, they're at their peak in the garden and just starting in the wild so very much in season right now.
Summer mushrooms power 💚💚💚

based

26/03/2024

Cooking with ferments

I had a fermented plant cheese workshop last week and after my preparation work of trying out the recipes and make samples of the cheeses I proposed, I was left with a bunch of bits and pieces. So I wanted to use them up and make room in the fridge for some more investigative work.
And so, my go to idea for using up cheese: the no recipe cauliflower gratin. Steam some cauliflower florets, toss them with salt and olive oil in a rimmed pan, add cheeses like fermented almond ricotta or sweet potato sauerkraut, kefir meltable, add a sauce made out of the more creamy leftovers, such as cashew creme fraîche or almond kefir, add a bunch of dried herbs and roast until golden brown.
I served it with a sort of fermented purple kale chimichurri, with fresh cilantro and fermented lemon rind to cut through the richness of the gratin. Delicious.