GREEN PEARLS® – curated for sustainable impact
We often think that all our traditions are very old, especially when it comes to Christmas. We have been investigating and you will be surprised what we have found out about Christmas traditions. Long before the birth of Christ, midwinter was celebrated on December 21,…
This year, unfortunately, Christmas markets will be closed. To help you get into the Christmas mood, we have asked our Green Pearls® partners for recipes for Christmas drinks.
For a long time, it was a natural part of every hotel room and it was hard to imagine a hotel without it: the minibar. However, this expensive luxury is not only harmful to the environment but often simply unnecessary.
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Autumn is pumpkin season and the Bio- und Familienhotel Gut Nisdorf shares a delicious recipe for pumpkin muffins with us.
A favorite place is something very individual and personal and is defined differently by everyone. Sometimes you can’t tell exactly what defines a favorite place. You feel comfortable there, it is a special place you long for and to which you always like to return.
“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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