Homemade Ramps Pesto

 There is little that makes me happier than to have one amazing homemade condiment in the fridge that will make throwing together easy weekday meals so much easier. What I mean with this is having a killer pesto, tapenade, mayonnaise, labneh or ajvar-yoghurt dip ready to be used, so that any sheet of roasted vegetables or toast with simple salad will be turned into an amazing and complete meal.

Admittedly, it will take you some time to prepare for example Sunday, but you will really enjoy the fruits of your labor for many days after this.
Think about this: you make a grilled chicken with some raw spinach. Perfect, but what about adding a tablespoon of this ramps pesto to your plate? Ba-boom, magic! The same goes for roasted sweet potato fries with some homemade mayonnaise? I know, perfect!

Now to this pesto: it is made with ramps, also known as daslook, baerlauch or bear’s garlic. Until I moved to Germany, I had never seen these greens in big bunches. Chances are, however, that you have already come across it in the forest. You know, this kind of garlicky smell in the air when you enter a patch of forest in spring and summer? That is ramps!

Until recently one wasn’t allowed to forage these in the Netherlands, but since this has been legalized, ramps have rapidly increased in popularity.
It kind of makes sense. These leaves have all the taste of garlic (and onion), but have none of sharp bitterness that you get when you slice up an onion or garlic clove (or smell).
I find the leaves still quite pungent and would be hestitative to add them to a salad, but in this pesto, mixed with parmesan cheese, a handful of pinenuts and a good glas of olive oil, you get something that is as good as green gold. Where traditional basil pesto can be on the sweet side, this ramps pesto is perfectly savory.

I loved eating this on toast, steak, on grilled chicken and next to roasted vegetables, especially mushrooms.
By any means: in case you come across these greens, take your chance and try it out!

Ramps Pesto

Ingredients

  • 150 grams of ramps leaves, washed and dried
  • 250 milliliters of fruity, good quality olive oil (or a neutral nut oil, such as almond oil)
  • 1 teaspoon of freshly ground black pepper
  • 150 grams of finely ground parmesan cheese
  • 50 grams of pine nuts

Instructions

  1. Chop the ramps leaves to make it easier to make a smooth pesto out of it.
  2. Pulse all ingredients together in your kitchen machine or in a large bowl, using a hand blender.
  3. Store this in the fridge, it will stay good for around a week. This pesto also is perfect to freeze. 🙂
  4. Enjoy!
http://tukskitchen.com/2017/05/31/ramps-pesto/

Pineapple, mint & lime salad

Among the many things I love about looming summer, is the great abundance of sweet fruit and vegetables (tomato salaaad here I cooome). Pineapples are one of the things I only eat when they’re really juicy and ripe, which seems to be in our European summer (which I know is strangely enough in a time when the part of the world they are coming from starts to turn into winter now). This salad properly embraces all of the good things about pineapple.

With the weather warming up, I find that I am craving fruit more than ever. Hence, this way to secretly eat the bigger part of a pineapple without anyone really noticing. If you are looking for a great snack, breakfast or light dessert, I urge you to make this salad.

It also really doesn’t hurt that this tastes like a cheweable tropical cocktail without the rum (although I can’t think of a reason to not add it, and maybe even blitzing it in the blender :)).

Whenever you make this, just make sure you find a really ripe and sweet pineapple. The easiest way to check this is by smelling the bottom of the pineapple (it should be smell sweet and fruity). Another way indicator is when you can easily pull out one of the green leaves without too much effort. Here you find an easy instruction on how to clean your pineapple.

Enjoy!

Pineapple, mint & lime salad

Ingredients

  • 1 medium sized, sweet pinepple
  • juice of 1 lime
  • 15 mint leaves, finely chopped
  • 1 tablespoon of honey, if your pineapple is not that sweet

Instructions

  1. Clean the pineapple and quarter. Cut out the hard innercore.
  2. Slice the pieces of pineapple as thinly as possible. Finely chop the mint leaves and juice the lime.
  3. Mix everything together carefully and enjoy!
http://tukskitchen.com/2017/05/06/pineapple-salad-with-fresh-mint-lime/

Pineapple salad with mint & lime - tukskitchen.com

 

 

Happy Saturday!


How are you doing? It has been snowing (!) here in Frankfurt this week, with loads of shivering bike-rides. Needless to say, I hope it will be an easy-going sunny weekend full of nice food and seeing family. As I do more often on Fridays, I am happy to share the links that caught my attention this week, ranging from podcast recommendations to recipes.

How insane is this? Publications of fake science leaking into our system…

These Kimchi-Pork Buns look insanely delicious.

Truth to be said, there are days when I am considering to take off in a sailing boat to never look back, but reading this article changes my mind. #Vanlife really isn’t as sunny as the pictures seem to be.

And how Shouts&Murmurs nailed it this week: babysitting Donald. “But here’s the most important thing: There is to be no tweeting after 9 p.m. When you tell him that, he’ll yell stuff like “People have said that I’m a tremendous tweeter!”; “It’s only eight—all the clocks are fake!”; and “I’m not tweeting, I’m sending a text message to 26.4 million people!”

And I loved this Modern Love note on staying married“I’ve had at least three marriages. They’ve just all been with the same person.”

Savoury cookies are on my list to try out. These dried tomato-pine nut version sounds delicious!

How cute are these sprinkle pancakes?

I am a huge fan of this blog, and am amazed again by the looks of this pastel hot chocolate.

This week is my birthday, and I am planning on baking this Rhubarb-Strawberry Cake  🙂

Wishing you a wonderful weekend!

 

 

Happy Easter!

Hello! How are you doing? I hope you are having an Easter, filled with egg hunts, chocolate eating and coffee.
We are keeping a low profile this weekend and I couldn’t be happier to potter around in the kitchen, to organize photos (finally) and to renew the plants on our balcony. I really have my hopes up this year and am keeping my fingers crossed for loads of flowers and vegetables (!). The herbs have already sprung up this spring and I am making loads of my favorite herbed butter.
Before heading off for dinner with friends tonight, I am sharing the links that made me smile this week.

Interesting thought on conducting interviews (and the bonanza that comes with it).

Sleep as the new status symbol, really?

I am not a huge fan of consuming or buying a lot of stuff, but the Lookfantastic Beauty Box has really been such a treat that I can’t help but share it here. It properly feels like giving myself a monthly gift.
TED videos are the best, and even though this spin-off is meant for school kids, I find them intriguing. How about a little itch?

Last week I was lucky enough to spend a weekend with friends on the Dutch countryside (hence the beautiful photo above). I brought this Lemon-Mint Cake (minus the meringue) and I can’t believe I am not making this on a weekly basis….

Even though it is not the point of this article, it did make me laugh about the sheer amount of stuff I am dragging around on a daily basis. It truly seems like the basics in my handbag expand per year. Maybe it is because I always used to mock my mother about this, but it really makes me feel happy to think about this.

Cooking wisdom, oh I love this type of articles! Like, what about brushing chicken with mayonnaise before roasting it in the oven?!

These Macadamia White Chocolate Cookies sound delicious.

And I love this food for thought: to be a genius, think like a 94 year old.

Did you already start to listen to S-Town? I am hooked and also kind of sad that I’ve finished the series.

Wishing you a lovely weekend!

Happy Saturday!

[ photo via ]

Hello! How is your Saturday? I hope it is filled with sunshine, sprinkles and coffee. I am in full holiday-mood and am super excited to fly off to Iceland (!). Did I mention that I have a new camera?? I can’t wait to snap away and enjoy all the views and fresh air of an outdoor holiday.
Also, the new Grace & Frankie season got released! It *might* be that I will bingewatch my way through the flight. I am not kidding you, this series is brilliant!

In addition, I came across the following reads that I am happy to share with you.

This superb chocolate tart!

Jam bars, oh how delicious would these be with homemade raspberry jam?

Kimchi tacos, yes! I can’t get enough of kimchi these days and actually the only thing stopping me from eating it with everything is that it is not that easy to buy and that it takes some days to make.

And how 12 second videos on instagram are changing the way we perceive recipes.

And talking videos: this aioli looks delicious!

So do these chocolate chip cookie sticks (!).

Have a wonderful weekend!