GREEN PEARLS® – curated for sustainable impact
As the days grow shorter and the weather turns cold, many people crave hearty dishes with strong aromas and familiar flavors to warm them up. One such culinary classic for the cold seasons is braised beef shoulder. It tastes like home (in Germany) — and…
Elderflowers bloom from May to June. The sustainable Green PearlsⓇ Hotel Weiherhof in South Tyrol has shared a recipe with us so you can easily make your own elderflower syrup. It will give you the perfect summer drink!
Whether you’re already ‘teetotal’ or just ‘sober curious’. Non-alcoholic cocktails are all the rage. And they’re no longer called “mocktails”-because they don’t “mock” anything, they stand on their own. These tastefully mixed drinks invite you to enjoy them in a pleasant atmosphere. At the Klosterhof – Alpine Hideaway & Spa, bartender Angie creates a special non-alcoholic cocktail: the Winterdream. And we are allowed to share the recipe with you.
(more…)
The Naturhotel Outside is located directly in the Hohe Tauern National Park in the Austrian Alps. The motto “in the middle of nature” is also reflected in the cuisine. In this sustainable Green PearlsⓇ hotel, you’ll find everything that nature has to offer in East…
The Torta Verde is a Vegetable Pie with which our Green PearlsⓇ partner has a special connection. I’ve just made it for the start of summer and it tastes really great. Both warm and cold!
“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