food

chocolate golden berries

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This time I’m not giving you the precise instructions how to make it. It’s pure gold. It’s physalis. It’s fleur de sel. It’s chocolate. Free your imagination. Be passionate and you will find the balance that works the best for you. It’s gotta pop up in your mouth when you eat it!

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Fleur de sel or salt flower is esteemed for its color, traditional production and of course flavor. Not even one is the same as the shape of crystals is largely dependent on the specific weather conditions. I’ve got mine from France, Ile de Ré to be precise. Fleur de sel works really well with sweets, like caramel, and it enhances the flavor of chocolate. And yes, there is a huge difference in flavor in comparison to ordinary industrial salt. When using it in chocolate, even if it look nice if sprinkled on top, I find the flavor better if mixed in the chocolate. It’s more smooth and the flavor itself develops gradually.

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Cacao butter. Really healthy stuff. If it does good to your skin, imagine what it does to your body from the inside than! You can make your own, raw chocolate by combining it with raw unsweetened cacao and some sort of sweetener. Since I’m a diabetic, I like to cut my carbs intake, so I use stevia extract or sucralose, which is derived from corn. But agave syrup, coconut sugar or honey can be more healthy alternative. If you’re running short on time, high quality dark chocolate will do either.

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And physalis berries, golden berries, with its slightly sour note balance so well the sweet and salty…

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Phisalis barries with dark chocolate and fleur de sel

  • phisalis berries
  • fleur de sel
  • any sort of sweetener if needed (don’t exaggerate!)
  • dark chocolate (min 80% cocoa) or DIY: cocoa butter, 100% cacao, sweetener

 

zucchini fennel salad

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Physalis berries (Physalis Peruviana) can be found under many different names as cape gooseberry, inca berry, aztec berry, golden berry, giant ground cherry, peruvian cherry. They are rich in vitamin C, essential amino acids, beta-carotene. They are packed with antioxidants and soluble fibre. They have a sweet taste with a sour finish.

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And thyme… it needs no words. It’s an amazing herb that goes well with sweet and sour, salty and spicy. I especially like using lemon thyme that adds a hint of freshness to your dish.

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Zucchini fennel salad with macadamia nut and physalis berries:

serves 1

  • 1/2 zucchini
  • 1/3 fennel
  • physalis berries
  • parmesan/feta/mozzarella (optional)
  • olive oil
  • lemon juice
  • fleur de sel
  • 5 macadamia nuts
  • mountain and lime thyme

Directions:

  1. Make thin slices of zucchini using a peeler. Cut fennel as thin as possible.
  2. Roast whole macadamias in an oven at 200*c for couple of minutes, just till they get light brown. Let aside to cool. Roughly chop or using a mortar and pestle crush in big pieces.
  3. Rinse well physalis berries, you can also cut them in halfs.
  4. Compose salad by adding all listed ingredients, sprinkle with flour de del, thyme, olive oil and lemon juice.

salmon greens with soy orange dressing

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It’s pretty colorless during winter here. That’s why I love spring in Ljubljana. I feel it coming. Sun, birds, flowers, riding my bike, people smiling everywhere… I love it! And what’s more, everything gets so colorful!

That reminded me of Tri express in Montreal, where I’ve eaten one of the best sushi ever. Full of colors, surprising combinations and tastes that pop up in your mouth. Pure magic!

So that’s how I came up with salmon salad with soy orange dressing…

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Smoked salmon salad with orange soy dressing:

serves 1

  • 2 slices of smoked salmon
  • 1/2 zucchini
  • 1/3 avocado
  • 1/2 orange
  • 1/3 apple
  • 2 Tsp soy sauce
  • chives

Directions:

  1. Slice very thin stripes of apple and zucchini; slice avocado as thin as possible.
  2. Squeeze half orange, add soy sauce.
  3. Combine all ingredients on a plate, add dressing and sprinkle with chives.