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Green food

// presented by Rebecca Clopath, chef

Green Food

What is it?

Green Food - What is it?

Green, crunchy, delicious!

Vegetables, herbs, salads & seeds in all varieties are the green food trend that’s centre stage. Cabbage, spinach, artichokes and Co. all provide plenty of vitamins and beneficial plant compounds that keep our bodies healthy and taste great.

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“I WANT TO SHOW HOW precious NATURE IS”

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Rebecca Clopath

Rebecca Clopath, the promising newcomer in the Swiss cooking scene, grew up on an organic farm. The trained chef received the Swiss Sustainability Award for her use of local, organic and fair products in her culinary creations.
Information and enquiries at
novas@rebecca-clopath.ch or auf www.rebecca-clopath.ch

read more about Rebecca Clopath

Interview with Rebecca Clopath, chef

Ms Clopath, you are renowned for your natural cuisine. Do you find your ingredients on the roadside? Yes, I find a lot in meadows and forests. But my ingredients come from my own garden and the farm, too. I’m also always looking out for new producers of food that neither I nor m y parents have cultivated yet.

Do you see yourself as an artisan or an artist? I think it’s a bit of both. I wouldn’t describe myself as an artist. It’s true that I cook with a different ulterior motive than a lot of other people do. It’s important to treat the food honestly and therefore ultimately the guest. You can also tell that my work is inspired and directed by nature, legends, stories and even art. But balance and coherence on a plate is just as important to me, a kind of eco system. With the aim of taking over and running the farm one day, the emphasis will be more on artisanship again.

What does “good cooking” actually mean? Good cooking... Good cooking means, in my opinion, to show consciousness, gratitude and understanding when preparing food. Something that excites the senses. As well as an interest in fair, sustainable and organic food.

What should a carrot taste like?Like a carrot! Fruity, sweet and w ith a hint of flowers. As well as a light ethereal fragrance similar to fennel or caraway. But every different type of carrot has its own taste.

Is the appearance of food becoming more and more important? I think it’s difficult to say. Times change, which in turn changes the taste of something you visualise. Haven’t we humans wanted to improve the appearance of everything for a while now?

Which dish triggers childhood memories? There are so many. My mother was a great cook and it would be difficult to limit myself to just one dish. For example, stuffed goose, cooked just like in the Middle Ages and with everything that goes with it. Or simply semolina pudding with stewed cherries, beluga lentils with cardamom, freshly made yoghurt, bread, proper Black Forest Gateau, Frankfurt crown cake or Donauwelle... There is just so much more.

Can you reveal anything about your new projects?I’m doing a farmer course in the Bernese Oberland at the moment. After that, I want to learn more about agriculture from other farmers such as vegetable farmers. Later, at my parent’s farm, I want to cultivate or collect plants that I can then prepare and serve to guests. I want to show what we have right on our doorstep and how precious nature is.

[recipe] Nettle - Good King Henry Tart

Ingredients

For the dough:: 200 g flour, pinch of salt, 80 g sugar, 120 g cold butter, 1 small egg, butter for the springform pans, dried pulses for blind baking.

For the filling: 50 g sliced onion, 10 g finely sliced garlic, 1 tbsp. butter, 200 g roughly chopped stinging nettles, 200 roughly chopped Good King Henry, salt, pepper, 200 ml cream, 1 egg, 50 g roasted spelt bran, 4 tbsp. grated hard cheese.

Instructions

Mix flour, salt and sugar in a bowl. Cut the butter into pieces and add to the bowl. Use your fingertips to rub the ingredients until the mixture resembles equally-sized breadcrumbs. Add the egg, knead everything to form a soft dough. Cover the dough and leave to chill for about 30 minutes. Preheat the oven to 220°C.

Line four springform pans with a diameter of 12 cm with baking paper. Roll out the dough until it is about 3 mm thick, then line the springform pans, making sure to form a border about 3 cm high. Prick the base with a fork. Line the dough with some baking paper, add the pulses and blind bake on the lower shelf in the oven for about 12 minutes. Take out the tartlets, remove the baking paper and pulses. Reduce the heat in the oven to 160°C.

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Sauté the onion and garlic in the butter for the filling. Add the stinging nettle and Good King Henry. Stew for a short time. Season with salt and pepper. Add the cream and simmer gently for a few minutes. Remove from the heat, let it cool a little and then add the whisked egg. Season again with salt and pepper. Add the spelt bran, stir well and pour into the tartlets. Sprinkle with the cheese.

Bake in the oven for about 15 minutes. Arrange each tart with a salad consisting of seasonal lettuce, wild herbs and fried bacon bits. To garnish, dilute some berry jam with water and spread around each tart in a circle.

Best ingredients for the Green Kitchen

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