This is a wonderful fall-soup. I don’t only love the colour but also the taste of this beetroot soup. It is a bit of a freestyle food version of a classical beetroot soup. The Wasabi gives it a touch of spice that warms you up on cold fall and winter days. This simple soup recipe is a must for soup and beetroot lovers.

Preparation time: 5 minutes
Cooking time: 15 minutes
Very simple recipe

Ingredients:

Preparation:

Brown the onions in a sip of olive oil. Add the honey and stir. Ad the chopped garlic and brown it lightly.
Cube the beetroot and add it to the frying pan. Add the vegetable stock and let the soup boil for 15-20 minutes.

Pure with a mixer.

Season with salt, pepper and a bit of Wasabi. Be careful with the Wasabi.

Tip: If you like thick soups you can add some cubed potato in the beginning.

The German version of this cooking reciipe can be found here.

I was looking for a different use for pumpkin as well as for Mozzarella. The good old soup and the good old Caprese seemed too boring. I came across a recipe for marinated pumpkin and so the combination with Mozzarella di Buffola was not too farfetched. The spicy pumpkin with its bite in addition to the soft and melting Mozzarella is a perfect match.
This recipe gives you more marinated pumpkin than you will need for the salad. The pumpkin tasted great though with meat or fish and of course with other salads.

Preparation: 5 minutes
Cooking time: 60 minutes
Simple recipe

Ingredients :

Preparation:

Peel the pumpkin and slice it in thin layers.
Pour the wine and the other ingredients for the marinade into a pot and heat it up. Let it boil for a minute, then reduce the heat add the pumpkin and let it simmer for 50-60 minutes. You want the pumpkin to have bite.
Take the pot off the stove and let it cool down. Then strain the liquid but keep it. Place the pumpkin into a big jar and top it up with the liquid. You can store it like this for a couple of weeks.

for the salad

Present the pumpkin slices and the Mozzarella on a plate. The Mozzarella du Buffola does not need to be cut. You just rip it into pieces.
Add salt and pepper, put the chopped lemon verbena over it and add a few drops of lemon juice and a good sip of olive oil.

The German recipe „Mozzarella mit mariniertem Kürbis“ you can find here.

Pumpkin is in season and all greengrocers have great yellow pumpkins in all sizes. I use this opportunity to widen my scope of pumpkin recipes. Pumpkin curry was on my todo list and so it materialized. I am very pleased with the outcome. A delicious vegetarian dish for lovers of spicy oriental food.

Preparation time: 5 minutes
Cooking time : 20 minutes
Easy recipe

Ingredients:

Preparation :

Peel and cube the pumpkin in large pieces (3-4 cm, 2 inch). Cut the tomato in fine cubes.

Heat some oil in a pot and add the finely chopped onion, the chilli, the curry, some sugar, a pinch of salt. Fry for a couple of minutes to brown the onions a bit. Then add the garlic, the pumpkin, the lemon zest and the ginger. Keep frying for a minute or two, avoid browning the garlic. Add a sip of the vinegar. Now add the soup and the tomato. Cover the pot and let it cook for 20 minutes. Reduce the heat, add the coconut milk and season with a bit of lemon juice and maybe some additional salt.
I serve the curry with rice.

The German cooking recipe “Kuerbis Curry” can be found here.