Feli’s Pink & Green
This is Feli.
Feli is a a passionate foodie and loves to cook (which is why I visited her in her home and also why she is now eternalised on this blog). She shares her love for food at yoga retreats where she whips together bircher mueslis, throws fresh veggies into salad bowls, pulses seeds and nuts into butters and roasts mountains of sweet potatoes.
I was lucky enough to cross paths with her and both my heart and my tastebuds are very grateful for that encounter. Today’s theme is pink & green, and all courses are in the name of beetroots. Yes, you understood correctly. Each and every dish (there were three), contain some version of our beloved reddish pink red root vegetable and a green counterpart. Are you ready for some colour?
Feli lives in a beautiful shared apartment in Berlin Friedrichshain where she loves to cook for friends and friends of friends. When growing up in the German countryside as the oldest of three sisters, Feli wasn’t too interested in cooking and rather spent her time outside of the kitchen. Her two younger sisters both loved to get creative with food, but Feli thought of herself as sporty and active rather than passionate about food or creative at all. She truly began to be interested in cooking when studying in a different city: as for many of us, this is when we notice how valuable all the good food was that we were fed at home. So far, Feli never identified with being creative (especially when comparing herself with her artsy sisters), but realised through cooking that she was in fact creating colourful, healthy, delicious dishes! Creativity does not necessarily need a canvas, all it takes are spices and herbs, green and pink. Feli, you are a creative creator, I don’t have one single doubt about that!
Feli is well equipped with jars on top of jars on top of jars filled with nothing but goodness: nuts, seeds, dried fruits, legumes, grains, flours, and so and and so on. Isn’t it the best feeling to be able to make a yummy salad, knead bread dough or bake some gorgeous cookies at all times because the pantry is full? It seems that Feli feels the same way about being ready to cook.
Feli’s theme is pink & green, meaning that those two colours are reflected in all three dishes she prepared that day: starter, main and dessert, all vibrantly pink and green! She started blending peas with fresh mint and then spread some sumac on top to make a delicious spread for her first dish. Oh right, what were her dishes? Let’s find out!
Feli’s Pink & Green
buckwheat pancakes with pea & mint spread, beetroot dip and sweetened chard
beetroot & apple stew with celery puree, roasted walnuts, spinach and sprouts
beetroot brownies with beetroot jam, hot raspberries and mint
As soon as her three course menu was released, a bunch of people couldn’t resist but had to join our little gather & feast event. One of them you already know – it’s Alina from a previous People Who Cook episode. Have you not read that article yet? No problem, you can catch up here.
While we were chatting, drinking tea and catching up, Feli was busy frying batter in a pan. I mean, look at these gorgeous miniature buckwheat pancakes or as Feli calls them: blinis. They turn into fluffy little pancakes thanks to apple cider vinegar and baking soda. Were they mouthwateringly delicious? Absolutely, yes! Honestly, I wouldn’t mind eating them as a main.
It’s the recipe for the starter that we will be sharing with you today – the other recipes will be released as well, but at a later stage and maybe in a different format (does this sound like a cookbook to you? Welcome to the game, Sherlock).
Feli’s buckwheat pancakes with pea & mint spread, beetroot dip and sweetened chard
Prep Time: 20 min
Cooking Time: 30 min
Total Time: 50 min
For the buckwheat pancakes you will need:
100g buckwheat flour
100g spelt flour
2 tsp baking soda
2 tsp apple cider vinegar
1 tbsp oil
salt to taste
- Mix the dry ingredients, then add the wet ones. Stir until the dough comes together. Add a little oil to the pan and then fry the pancakes for 2-3 on each side.
For the beetroot spread you will need:
1 raw beetroot
50g sunflower seeds
3 tbsp olive oil
salt and pepper to taste
- In a blender, mix all ingredients until smooth and creamy.
For the pea & mint dip you will need:
450g frozen peas
leafs of two twigs of fresh mint
1 tsp ras el hanout
salt and pepper
sprinkle of sumac
- In a pot, heat the peas. Add the remaining ingredients and puree with a hand blender.
- Garnish with a sprinkle of sumac.
For the sweetened chard you will need:
2 handfuls of chard leaves
½ clove of garlic, minced
1 tsp honey or agave
- Sautee the garlic in a little bit of heated oil, then add the chard as well as the honey. Cook until the chard has reduced in size, season with salt and serve on top of the buckwheat pancakes and spreads. Enjoy!
Next up was Feli’s main course: beetroot & apple stew with celery puree, roasted walnuts, spinach and sprouts. Yet again, the dish has pink and green elements. In German we say “das Auge isst mit” which means as much as “you first eat with your eyes” and in Feli’s case, that’s more than accurate. All her dishes are a painting which makes devouring the food a little bit harder. (but don’t worry, we just about managed)
Lo and behold, of course there also was dessert! As soon as we finished our main dishes, Feli returned to the still warm kitchen counter, preheated the oven and started blending a handful of mouthwatering ingredients featuring dark chocolate, agave and of course the obligatory beetroot. Wait, what? Beetroot as dessert? Beetroot? And chocolate? YES! If you never tasted beetroot brownies, it’s about time that you did. The beetroot sort of disappears amid all the wonderful cacao and melted chocolate yet gives it a fruity, earthy profile. Yum, yum, yum is all I want to say to that. Feli served them with a homemade beetroot jam that was as delicious as everything she served us lucky, lucky, lucky guests. (I asked Feli’s house mate whether she often gets to taste her kitchen creativity and she simply smiled and nodded. That’s what delighted contentment looks like.) Feli brewed fresh coffee along with warm rice milk, cut the brownies into chunky, fudgy and irresistible squares and served them not only on top of the beautifully red jam but also with hot, stirred raspberries and a few leafs of mint. Dessert heaven? I think we have arrived! (Were there seconds? Have a guess..)
Feli, it was great to join your day of exploring all what beetroots can be. Whether savoury of sweet, I enjoyed every single bite you served.
Beetroots add colour not only to our hands but also to our lives. What a painting you painted today, Feli!