GREEN PEARLS® – curated for sustainable impact
What does your ideal sustainable vacation look like? For us, a vacation by the sea is at the top of the list. And perfect for that is a stay at Gili Lankanfushi. The 45 villas are located in the middle of the sea in the…
The Alps, the waterfalls and all the nature in Switzerland: That is actually the dream of every dog owner. And it can even be experienced sustainably – in our Green Pearls® partner hotels. But what do you have to consider if you want to enter…
Some people love it, others hate it: autumn is here.
Gone is the time of warm summer nights, swimming in the lake or sea and sunny hot days. Instead, the time of warm sweaters and colorful leaves has come. And with it, the season of hiking and biking.
Our Green Pearls® partners have a few insider tips for you on which German and Swiss spots are worth a visit.
The alarm clock rings, eyes are rubbed sleepily, the covers are thrown back, and even as you’re just starting to wake up, you’re already turning on the coffee maker. Does this sound familiar? For many, this is how a typical day starts. Whether it’s because…
Today we have a traditional Christmas recipe for you: East Tyrolean Blattlstock, also called Mohnblattln. The poppy seed and lard coated plate-sized yeast dough Blattllan are tower-shaped 6 to 8 times stacked on top of each other. Finally, the Blattlstock is doused with melted butter…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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