EGGPLANT FRITTERS

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Christoph Cyll

Ingredients (for 2)

  • 2 large eggplants
  • 2 large eggs
  • 50g grated parmesan
  • 1,5 cup of dry breadcrumbs
  • 120g cooked chickpeas
  • 1 tblsp. chopped fresh thyme
  • 2 tblsp.  flour
  • 1/2 cucumber
  • 1 lemon
  • 3 tbsp. yoghurt
  • 1 tsp. chili flakes
  • 1 tbsp. ground black pepper
  • 1  teaspoons salt
  • Olive oil

 

If you have a bamboo steamer (they are cheap as chips), place it on top of a pot with boiling water. Cut the eggplants in half, season them with salt and pepper and place them in the steamer. Let them steam for 15 minutes.

If you don´t have a steamer, preheat oven to 200°. Cut eggplants in half, season them with with salt and pepper and bake until eggplant is tender and dry, for about 1 hour. Let them cool down and chop them roughly

Whisk 1 egg, the grated Parmesan , 1 cup of breadcumbs, thyme, chickpeas, pepper and salt in large bowl. Stir in chopped eggplant (mixture will be soft).

Spread half a cup of breadcrumbs on a plate. Whisk 1 egg and flour in another bowl. Form the eggplant mixture into golf ball sized pieces. Take 1 ball at a time and dip them into the egg batter and afterwards roll it in breadcrumbs.

Pour the olive oil into large pan –  a depth of 1 cm and bring it up to high heat. Add the palls to the pan (you may have to working in batches) and fry them until browned. Turn them each minute for 4 minutes. Transfer to a sheet of kitchen paper  drain. Serve in a bowl with some slices of cucumber, lemon and mint. Add some yoghurt and sprinkle some chili flakes on top,

BEETROOT SALAD

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Christoph Cyll

Ingredients (for 4) 

  • 500g of fresh or precooked beetroot
  • 2 tsp. capers
  • 1 punnet of cress
  • 150g creamy goat cheese
  • 3 tbsp. yoghurt
  • 2 tsp. olive paste
  • 1 lemon
  • 1 tsp. balsamic vinegar
  • olive oil
  • salt & pepper

This dish came to my mind when I thought of a vegetarian alternative to the classic italian starter, Vitello Tonato (tuna paste with veal). The combination of olive paste, goat cheese, capers and beetroot is just  phenomenal – it´s very rich and you definitely won´t miss the meat in this dish.

 

Fill the creamy goat cheese, yoghurt, olive paste, half the juice of the lemon in a bowl an mix well. Set to a side.

(If you are using precooked beetroots, skip the next step)

Preheat the oven to 200°.

Give your beetroots a nice wash, pat them dry and then wrap them loosely in foil. Roast them in the oven for 1 hour.

Get your beets and cut them in rough chuncks. Put them in a big bowl – add the zest + juice  of half a lemon, balsamic vinegar, olive oil and season with salt & pepper. Mix well.

Smear the cheese and olive paste on a big plate and distribute the beets on top of it. Spinkle over some capers and cress.

 

 

TURMERIC & CHESTNUT SOUP

Ingredients (for 4)

  • 300g cooked chestnuts
  • 250g carrots
  • 2 red onions
  • 1,2 l vegetable stock
  • 0,1 ml white wine
  • 1 clove of garlic
  • 1 thumb size piece of fresh turmeric
  • 1 tsp. turmeric powder
  • 1 cup of black lentils
  • 1 punnet of cress
  • salt & pepper

 

This golden soup is a perfect light lunch or dinner on a cold or rainy day. The chestnuts are giving this soup a wonderful nutty and creamy texture.

Start by peeling/cutting the carrots, garlic and onions into slices. Fry the onion and garlic with some olive oil in a big pot for 4 minutes on a medium heat. Turn up the heat, add the carrots plus the chestnuts and fry for 2 minutes. Peel the fresh turmeric and grate it into the pot. Throw in one teaspoon of the turmeric powder and stir well. Deglaze with the white wine and boil away the alcohol. Add the vegetable stock, cover with a lid and cook for 20 minutes. 

In the meantime, take one cup of black lentils, add them to a big pot and cover them with 3 cups of water. Season the water with salt and boil the lentils for 15 minutes or until all the water has evaporated.

Take a hand-held blender and blend the soup. If it´s a bit too thick, just add a splash of water and season to taste. Add a bit of olive oil and sea salt to the lentils and mix through.

Take a nice ladle of the soup, put 2 tablespoons of the lentils on top and garnish with some cress.

FISH TACOS

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Christoph Cyll

Ingredients (for 6 Tacos)

  • 300g fresh salmon
  • 6 taco shells
  • 2 avocados
  • 1 big tomato
  • 1 handful coriander
  • 2 spring onions
  • 200g red cabbage
  • 4 limes
  • 1 chili
  • 2 raddishes

These spicy and fresh fish tacos remind me of those lazy summer days. There is definitely no polite or nice way to eat them.

Start by cutting the cabbage in very very thin stripes and throw them into a big bowl with one third of the coriander (finely chopped). Squeeze over 1 lime and season with salt & pepper – mix well. Cut the chili, spring onions and radishes in thin slices.

For the guacamole: scoop out the flesh from the avocados, cut the tomato in cubes and put them into a bowl. Add the juice of 1 lemon, salt & pepper, some of the spring onions and mash everthing with a fork until well combined.

Cut the salmon in small cubes and season it well with salt & pepper. Heat up a pan to a very high heat and add some olive oil. Add the salmon and cook it for 1 minute on each side.

Now it´s time to assemble everything: take a nice spoon of the guacamole and spread it on the buttom of the taco shell, add some crunchy red cabbage and top it up with a few pieces of salmon. Squeeze over some lime and add some coriander, spring onion, radish and chili. Happy Days.

SPINACH PANCAKES

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Christoph Cyll

Ingredients (for 4)

  • 150g spinach
  • 1 cup of flour
  • 1 cup of milk
  • 1 egg
  • 2 tsp. olive oil
  • 1/2 grated nutmeg
  • salt & pepper

 

This version of a pancake is a real eyecatcher, plus it looks very healthy. You can use this basic recipe to create so many wonderful dishes – top it up with some horseradish and smokes salmon/ roasted cherry tomatoes and prosciutto/ mushrooms and gorgonzola or have it as an savoury breakfast like I did.

Throw all the ingredients into a food processor or a mixer and blend it until everything is well combined and smooth. Heat up a pan to a medium-high heat, pour in some olive oil. Take a nice ladle of the pancake mixture and add it to the pan. Cook each side for 1 minute.

Now it´s up to you what you would like to add on top. Happy days.

 

BANANA BREAD WAFFLES

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Christoph Cyll

Ingredients (for 4)

  • 3 bananas
  • 2 eggs
  • 1 tsp. baking powder
  • 3 tbsp. sunflower oil
  • 4 tbsp. maple syrup
  • 2 tsp. cinnamon
  • 200g flour

This is the basic recipe for a loaf of banana bread. You could basically mix all the ingredients, pour it in a bread baking tin and it would be one hell of a banana bread. But I´ve thought about doing something a bit more unusual and used a waffle iron instead of a baking tin. Waffles irons are cheap as chips and you can get them anywhere – it really is worth the investment.

Start by mushing two of the bananas and transfer them to a big bowl. Add the eggs, baking powder, sunflower oil, maple syrup, cinnamon and flower to it and mix well. Let it rest for 2 minutes. In the meantime heat up your waffle iron and brush it with some sunflower oil  so the batter won´t stick to the it. Pour in one generous amount of the batter and let it cook for 4 minutes, or until it´s golden brown. Repeat that with the remaining batter. From now on you can garnish it with whatever you like – fruit, chocolate, yoghurt, honey, peanut butter…..

KALE & PUMPKIN TART

 

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Christoph Cyll

 

Ingredients

  • 5 handful of kale
  • ½ pumpkin
  • 1 handful pumpkin seed
  • 5 eggs
  • 150 g ricotta
  • 1 shortcrust pastry sheet
  • 1/2 nutmeg
  • 1 sprig thyme
  • olive oil
  • 1 pack of baking beans

 

It´s kale season and I love to try some new recipes with all them beautiful winter greens. This tart is light but perfect comfort food and feeds a lot of people

Start by preheating your oven to 190° and bring a pot with salted water up to a boil. Lay the shortcrust pastry sheet inside your oiled tart dish and cut off the overlapping sides. Take a fork and stab tiny holes into the base. Cut yourself a circle out of a piece of baking paper and lay it on top of the shortcrust pastry. Fill the tart dish with baking beans or any kind of uncooked beans. Place the tart inside the oven for 15 minutes to blind bake it.

Cut the pumpkin in half, remove the pumpkin seeds and then cut it into wedges. Put the wedges into the boiling water for 10 minutes. Take a big mixing bowl and add the kale, half the nutmeg, ricotta, eggs, pumpkin seeds and salt and pepper to it. Take the pastry out of the oven and fill in the kale mixture. Drain the pumpkin and spread it circular on top on the tart. Drizzle some olive oil in top and season it with some sea salt.

Turn up the heat to 200° and put the tart on the ground of the oven and bake for 15 – 18 minutes.

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Christoph Cyll

 

TOM KHA GUNG – THAI SOUP WITH PRAWNS

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Christoph Cyll
Ingredients (for 2)

  • 400 ml coconut milk
  • 8 fresh prawns
  • 5 mushrooms
  • 2 charlottes
  • 5 cherry tomatoes
  • 1 handful of coriander
  • 1 garlic clove
  • 1 tsp. curry paste
  • 2 kaffir lime leaves
  • 1 lime

 

This recipe is one of my all-time favourite. It is super quick, really simple and authentic.

Start by cutting the tomatoes into quarters, the mushrooms into slices, the charlottes/ garlic clove in small cubes and finely chop the stalks of the coriander. Wash the prawns under some cold water and pat them dry.

Take a big pot and bring it up to a medium-high heat. Pour in some oil and add the charlottes and garlic – let them fry for 1 minute. Add the curry paste + mushrooms and fry for another minute. Pour in the coconut milk, stir well and bring it up to a nice simmer. Now add the kaffir lime leaves, cherry tomatoes, coriander stalks and the juice + zest of half a lime. Throw in the prawns and let them cook for another 2 minutes. Divide on 2 bowls and garnish with the coriander leaves.

ASIAN NOODLE BOWL WITH SALMON

the-one
Christoph Cyll

 

Ingredients (for 2 big bowls)

  • 1 avocado
  • 200g salmon
  • 3 carrots
  • ½ yellow courgette
  • ½ green courgette
  • 200g mie noddles
  • 1 chili
  • 1 lime
  • 1 thumb-sized piece of ginger
  • 1 garlic clove
  • 1 tsp. sesame seeds
  • 100 ml soy sauce
  • 1 tsp. sesame oil
  • 1 punnet of cress

 

Start by bringing a pot of water to a boil. Throw in your mie noodles and cook them according to the instructions on the packaging (roughly 5-8 minutes). In the meantime take a bowl and finely grate the ginger, half the chili and the garlic inside. Pour over the soy sauce, sesame oil and half the juice of the lime – mix well- The dressing should be tangy and a bit sour. Drain the noodles in a colander and pour over some cold water for 10 seconds. Now you have got two options: If you have a kitchen machine or a spiralizer you can simply use them for cutting the courgettes and carrots into a shape of noodles. If not, take you sharpest knife and slice the courgettes and carrots into noodle-shape stripes. It will take a bit of time, but it´s worth it!

Divide the dressing in two deep bowls and put the mie noodles on top. Assort the courgettes and carrots next to it. Spoon out each half of a avocado and cut it in slices – place next to the courgettes on each plate.

Cut the salmon into cubes, sprinkle some sesame seeds on top and fry it in a very hot pan for 2 minutes. Turn the heat off and pour 1 tsp. of soy sauce over the salmon and let it soak into the fish.

Put the salmon on top of the noodles and garnish with some thin slices of the leftover chili, wedge of lime, sesame seeds and the cress.

FIG & GORGONZOLA SANDWICH 


Ingrediens

  • 2 baguettes
  • 1 avocado 
  • 4 figs
  • 100g gorgonzola 
  • 1 tbsp. honey 
  • 1 handful of salad 

Slice the baguettes and avocado in half and devide the avocado on to buttom half of the baguette. Take a fork and mash the avocado – season with sea. Cut the figs in thin slices and devide them eavenly on each half of the bread. Break of little pieces of the Gorgonzola and put in randomly next to the figs. Spinkle some salad on top – take a spoon of honey and drizzle it over the bread. Fold the bread together and enjoy. Happy days.