Our Forest – unique, relaxing, endangered
Our forest has an almost magical attraction for us. The high trees surrounding us suddenly make ourselves and our problems seem tiny. We realize that we are only guests in this unique ecosystem.
Tag: Zeavola
Adults only and child free zones on vacation
Furtive glances, a secret touch, a quick hug. Does your togetherness also seem like this? For many new parents, quality time together can easily come up short—small children, after all, take up a lot of time. While this should and should be obvious to most…
Why diving can be good for nature
„Under the sea, everything’s better down where it’s wetter“, as Sebastian the crab sings in the Disney movie Arielle. And in fact: Today, around 240,000 animal species are known in the oceans, with a total of more than 2.2 million species being estimated. But there are rare estimates of as many as 10 million marine species.
The ocean always has a fascination for humans—does that apply to you as well? That is probably not least because much of the oceans are still unexplored.
Why you should travel in low season
If you regularly visit our blog, you may have already learned something about traveling the Alps in low season last week. Climate change means that it is no longer entirely clear when off-season applies in the individual destinations. For example, in the past, September in…
Mythes and Legends – Part Two
Have you already recovered from the bloodthirsty sagas that we told you on Tuesday? Today it is a bit more relaxed. We start in the Harz mountains near the Schlosshotel Blankenburg and the Naturresort Schindelbruch. And with a very well-known destination: the Devil’s Wall.
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Handmade tortellini with an umami filling
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.
