Street Food Festival: ZÜRICH

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Currently in town: the Street Food Festival! With myself being a little obsessive about food, this was an event I was not able to simply ignore. Easy said, easy done: Yesterday I jumped on my bike and rode down to Adliswil. For all those that are still intersted in going, today is your last chance! I was amazed by some of the creations I saw at this festival. Some foods are well known, others I have heard of though not tasted and further others, I have never seen in my life. Cultureal influences were seen everywhere, food innovations were presented to the crowd and the music playing in the background was amazing. Whatever direction I looked, people were happy, smiling and moving to the beats in the background – obviously; there is probably nothing more satisfying than food (atleast, in this scenario!). Luckily I have decided to take my camera with me to this amazing event, which is why I want to share some of my impressions with you!

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My first stop (above) was at a huge, silver, shiny caravan trailer. Not only was it huge, shiny and silver – but it was filled with deliciousness in forms of waffles on a stick! The company behind this cute idea is barliner.ch, and they actually rent out their services. How cool is that? My next party might need to involve a shiny caravan with waffles on a stick – so exciting!

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These delicious Bao Burgers caught my eyes in an instant second. I have never seen such burgers before and was fascinated by the smell of the spices that hit me with delightfullness. Not only did they smell amazing and look great – but they looked extremely healthy – the fact still being, they are burgers!

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When I saw this young lad (above) with his uber-cool orange sunglasses, the berlin-style-beard and amazing hipster look, I almost (for an instant second) forgot about the amazing, innovative food behind him: Ice-cream. Although SUGAR SUGAR SUGAR does not have their own shop in Zurich yet, I am convinced they will be famous in every other restaurant serving their ice-creams. The secret behind the icre-cream? Well, it’s not just the ordinary vanilla or chocolate flavour we are more than used to seeing. They have created amazing flavours such as basil-balsamico, cucumber on yoghurt-with-pumkin-oil or even more exotic: saffron with champagne. How amazing (seriously!), do these combinations sound? I heard the basil-balsamico is the new insider! One thing is for sure – I cannot wait to find these delicious flavours all over Zurich. Good luck to this amazing start-up!

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Let’s be honest with ourselves, are you getting as hungry as I am right now? Luckily, it’s almost that time again: Breakfast! With that, I wish you all a great sunday!

No-Wheat Pancakes

Breakfast might be my favorite meal and I might have told you this quite a few times before. Although during the week I don’t take as much time as I should for having breakfast (it normally consists of a home-made smoothie to-go), I take even more time than required on the weekends. If it weren’t for breakfast, I would probably get up even later. I barely ever sleep in for too long, but I can stay in bed for hours – especially on those rainy lazy sundays. In the end, that is what they are made for, no?

A couple of weeks ago I started reducing my wheat consumption and have basically drawn it down to zero now. Not that I don’t like it – I am the biggest bread and pasta lover – but I’ve it isn’t too good for me. Since I’ve stopped eating it, my mood has gotten brighter, my skin better and I feel all around healthier than before. I guess it’s true what they say: You are what you eat. Lucky for me, I can still eat my sugar (I love my macarons and sweet-bites) and have found great alternatives for flour.

This great pancake is one of my favorites and I make it almost every weekend once. The ingredients? Simple:

 – ½ cup of coconut flakes
– ¼ cup of almond flour
– 1 tablespoon of agave syrup
– 3 egg whites
– 1 teaspoon baking powder (no need, but it makes it fluffier)
– a hint of cinnamon 

I always start by beating the egg whites until they have a white, creamy texture and add the baking powder while beating. Add the coconut flakes, the almond flour, the syrup and the cinnamon. Voila – there goes the perfect pancake. I usually top it off with some fresh fruit but anything works really – be it jam, the famous Nutella or any other topping. Since I made the homemade almond butter (last post), I enjoy adding a hint on my pancake, as well.

 

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Homemade Almond Butter

Ever so often I read these amazing, supposedly healthy recipes, which have almond butter instead of normal butter added to it. Or even better, gras-fed butter. I’m sure there is a store somewhere out there in Zurich, where I can find almond butter – it might be even around the corner. To be fully honest though, I’m a) too lazy to look for it and b) it will probably cost a fortune because it is not a standard supermarket product. Then I thought, why not make almond butter myself? Easy said, easy done. Can you guess the main ingredient? Surely you can and yes, of course, it’s almonds. Really, all you need is almonds. If you want, you can add anything to it – be it cinnamon, sugar, honey, oil, chocolate or salt (the salt I really need to try next!).

All you need for this simple recipe is almonds (I used about 3 cups – around 550g), a food processor and most of all: patience. I had read the patience part before, when looking on how exactly to make this almond butter. Little did I know I have absolutely no patience when it comes to watching those almonds being stirred up. Again, all you need is the processor and the almonds – start with a good 2 handful of almonds to put in the processor. Depending on the size of it, you can add all I guess, though mine is not particularly large (from WMF – previously used to cut onions and herbs). The almonds will be shredded up within seconds, I can promise you that. Next you need to scrape down the almonds and start the processor again. Now do this again. And again. And again. And again. I bet now you understand were I’m getting at. It took me around 20-25 minutes. Be careful, if the food processor over-heats, you better give it some time to cool off.

After having to struggle with trying to be more patient, I finally got my almond butter after around a good 25 minutes. Done! Literally, not only was my butter done, but so was I. Done with my nerves for sure. The final outcome is, however, amazing. There is nothing to say about it. The texture becomes butter-like, quite creamy, almost liquid-y on top (from the oil that has been slashed out of the almonds). When almost done, I added one tablespoon of agave-syrup to sweeten it up a little. I suggest definitely trying it first though. I am happy with my result, though in the end think I would not have needed that spoon of agave.

I placed the almond-butter in this great jar and placed it in the fridge. I would guess you could keep it outside, though this way it stays good a few weeks. How long exactly, I cannot tell. I would suggest at least 6-8 weeks for sure. In the end, almonds do not get bad – such as eggs. In my kitchen, I can assure you it won’t last that long either way. Firstly, I will use it for baking as I have been looking into recipes and created my own ones and secondly, because you cannot imagine how great it tastes on pancakes! I’m sure you can guess how much I love pancakes. Well, now they are even better! Hope this recipe was some help to you – sorry for the major nonsense talking – and good luck with the patience!

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Sorry about the lightning – it was quite late when I decided to take pictures. One of those last-minute-but-I-must photos, before indulging in it. 

Dining at Amici Miei

Some people eat to live, even to survive. I would say I basically live to eat – seriously, eating is probably one of my biggest passions. Quite frankly, this might also explain my love for cooking and baking so much. In general, almost everything that has to do with the kitchen – I love. In my last post I told you I would show you the photos of the amazing dinner we had in Peschiera del Garda (Italy). Well, here they are – and looking at them makes me want to return as soon as possible.

Amici Miei (the restaurant) is one of those small restaurants up on the hill, away from all the tourists. Further away from tourist attractions often, and surely in this case, means amazing food at a fair price level. I could have bathed in the rosé, eat this tartar on a daily basis and have the steak on a regular. The portions were insanely large – the pasta was supposedly only a side dish! Cooking for myself, this would be a whole meal for me. Then again, I am aware of the fact that in Italy, pizza and pasta is really only seen as a side dish for most people. The amount of pasta they can eat seems impossible to me every time I visit this beautiful country. Of course I did not eat all of the below by myself – I would be rolling around by now! – but I had dinner with my father, whom I did the road trip with. Next to everything making my mouth water only thinking about it, the food was so well presented that it looked amazing simultaneously (surely gave me some inspiration for my next meals!)! For all those wanting to visit Peschiera del Garda, I can absolutely recommend this amazing little place! Have any of you been there before?

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My favorite Summer Salad

There is probably no faster, healthier, prettier and better tasting summer salad out there to me, than my own. Sounds super egoistic, I know.  To be honest though, there really isn’t a dinner that is done faster for me, than this one. I take about 10 minutes to prepare it and have a super yummy dish infront of me – one that can be done at any size and really fills me up. This one is made up of about two handful of green salads, ¼ cucumber and 1 peach cut up into small pieces and a handful of blueberries. Last but not least, I add my beloved balsamic vinegar. I usually don’t add any oil to it, as I’m not the biggest fan of it – unless we are talking about white bread dipped in olive oil, sprinkled with salt. Or when talking about my favorite oil of all times: macadamia oil. If you have not tried this one, I really, really encourage you to do so. I only really tasted it a few weeks ago, when being invited to a dinner at a friends. He told me it was the best and oh my, – he really didn’t lie.

What do you guys think of the salad & fruit combination- do you have a favorite? I wish you all a great sunday!

 

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