GREEN PEARLS® – curated for sustainable impact
You drive to the Baltic Sea, take off your shoes, feel the sand under your feet, the sea breeze on your face, and what’s the first thing you buy? A fish sandwich! “It is a must at Timmendorfer Strand,” says hotel manager Michell Meister of…
A short break by the sea. The Lifestylehotel SAND in Timmendorfer Strand is the perfect place to do just that, and a great place for couples to enjoy the Baltic Sea over the weekend. The adults-only hotel offers just the right setting for natural and…
Germans tend to think of holidays in their homeland as boring, but that’s not true! A vacation on your doorstep is better for the climate and can offer you a real adventure. How about a short trip to the Baltic Sea and an overnight stay in a sleeping beach chair?
Updated 20.03.2024 Will people still be geocaching in 2024? Oh yes! In fact, a recent statistic shows that there are more caches hidden than ever before: over 83 million (83,720,498)! As you can see from the community, some people who used to go geocaching on…
Be honest, did you know our domestic seas, the North Sea and the Baltic Sea are home to small whales? So-called porpoises. The sea mammals are approximately 1.60 meters and at first sight, remind of dolphins.
“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.
You need to load content from reCAPTCHA to submit the form. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from Turnstile. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More InformationYou are currently viewing a placeholder content from reCAPTCHA. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information