Apple Winter Radish Dip & Chai - a photo on Flickriver

Apple Winter Radish Dip & Chai

            Once in a while I challenge myself with some vegetables that I have never cooked with or even tasted before. My guide to the white spots of the vegetable kingdom is a book on almost forgotten vegetables and herbs. It has served me well before on numerous occasions like with red winter radish in this apple radish dip. I served it with versatile veggie fritters, but it works equally well on buttered slices of bread, with vegetable sticks or potatoes boiled in their skins (Pellkartoffeln). Yum!

Apple Winter Radish Dip
Ingredients:
180 g quark (soft cheese) or Greek yogurt, 1 tbs lemon juice, 1 tbs freshly grated horseradish (or preserved horseradish), 60 g red or black winter radish, 1 red apple, freshly ground white pepper, sea salt, winter radish sprouts

Mix yogurt / soft cheese, lemon juice, and horseradish into a smooth past. Peel winter radish and apple, and grate into the yogurt / soft cheese mix. Season to taste. Black winter radish sprout are a great garnish, but the red apple skins look great too. Just gently scrape away the flesh from the skins and cuts them into thin stripes.

From: Marianna Buser, Antonia Koch, “Fast vergessene Gemüse und Kräuter”, Hädecke Verlag

Homemade Masala Chai
Embracing winter. Nothing quite like sitting down with a cup of hot masala chai on a cold winter day. It’s easy to prepare at home; it just takes a bit of time. For economy of scale though, chai can be prepared in a large batch and stored for up to a week, even longer. Just reheat whenever you feel like you need a cup of chai.

This classic cinnamon spice blend has just five ingredients which you most likely have at home sitting in your spice board: black pepper, green cardamom, clove, (Ceylon) cinnamon, and dried ginger. Use fresh ginger instead of dried ginger, if you have it at home, and add fresh turmeric root to the mix for an extra boost of goodness. For one liter of water you’ll just need 1 teaspoon of spice blend so you could make some investment and get some cinnamon bark from Ceylon, which does not contain cumarin and is considered the best.

Ingredients: 1 liter of water, a piece of (Ceylon) cinnamon bark, 4 black pepper corns, 2-3 pods green cardamom, 2 clove, a small piece of fresh ginger (sliced), a small piece of fresh turmeric (sliced)

1 – Crack pepper corns, cardamom and clove open in a mortar and pestle.
2 – Boil 1 liter of water.
3 – Reduce heat and add 1 teaspoon of spice blend.
4 – Cover and simmer gently for 25 minutes.
5 – Strain. Add milk or milk substitute, reheat and sweeten to taste. If you use honey, wait until it cooled down a little and do not reheat.
6 – Store chai (without milk and sweetener!) in bottles in a cold place and reheat for use. It keeps well for more than a week.

   

Taken on: December 3, 2017

Tags:

fritters

dip

fry

potato

celeriac

root

food

vegetables

winter

winter food

apple

radish

winter radish

red winter radish

lemon

lemon juice

horseradish

white pepper

pepper

salt

black pepper

green cardamom

clove

Ceylon

cinnamon

ginger

turmeric

spice

spices

spice blend

masala

chai

masala chai

Ayurvedic

Ayurveda

tea

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