Since Anjali is vegan with a very, very sweet tooth I decided to make some ice cream for her and grabbed the opportunity to ask her a few questions about food while she was eating her popsicle.
Why are you vegan?
I have been vegetarian for a very long time. A few years ago, when I started work with animals I witnessed the plight of cows and their calves. Male calves were starved to death because they are of no use and their mother’s milk is taken away for human consumption. If felt bad for the calves and thought what I could do for them.
How has a vegan lifestyle changed the way you look at food?
I did some research and realised that milk and milk products are not an essential necessity for human nutrition and I decided I could do without, veganism made sense for me.
The only thing I need to take care of is to keep the Vitamin B12 levels balanced, for that I take supplements.
In return, I feel that my energy levels are higher and it helped, along with other measures, control my sugar levels.
Overall being vegan is a solution where everyone benefits: I feel healthier and I contribute to a kinder and more compassionate world.
Thank you Anjali!
I invite you to come over to watch this lovely video on All Creatures Great and Small by India Today.
And for those who have a sweet tooth like Anjali, I will write down the vegan ice cream recipe in my next blog post… so stay tuned.
Greetings and guten Appetit,
We love to work with seasonal vegetables in the kitchen. You know the vegetables have not travelled thousands of kilometres to reach you and you can spend more money on quality and can save on transportation cost.
These days you can find broccoli almost everywhere. It has a full flavour and is very nutritious.
Today we want to share a casserole recipe with you: Broccoli Potato Cheddar Casserole. The casserole can be served as a side dish with chicken or as a main course with a salad of your choice.
What you need (serves 3 as a side dish or 1,5 as a main course)
Salt, pepper, oregano to taste
Seperate the florets of the broccoli and boil firm to the bite, boil potatoes and cut in thick slices, crush the garlic, cut onions in small cubes, and grate the cheese.
Mix sourcream, onion, salt, pepper, garlic and oregano.
Fold the sauce in the potatoes and broccoli seperately.
Stack the potatoes and broccoli alternately into the tray.
Top with the cheddar and bake in the oven at 180◦C for about 30 minutes or till golden brown.
Last week Erna’s Gourmet participated in a Recipe Exchange Program organised by Buon Cibo in New Delhi. Buon Cibo partnered with Foodlcoud to select the most innovative recipes to be published in a cook book, Erna’s Apple Strudel being one of them.
Chef Maya-Lisa of Erna’s Gourmet stood question & answer participants had regarding the recipe.
We met enthusiastic home-chefs, budding food entrepreneurs and enjoyed the energy good food brings with it.
Enjoy your meal & guten Appetit!
Join us for a cooking workshop at Sainik Farms.
on Saturady we’ll cook up a vegetarian meal with egg….
on Sunday, we’ll savour a 3-course meal with meat….
This is a very light version of a Greek Salad that you can make along with a heavier lunch or dinner, like a Lamb-Moussaka or Vegetable Lasagne… you will surely delight your friends and family.
Here is what you need:
50g Salad leaves of your choice
35g Feta Cheese cut in cubes
200g Cucumber cut in pieces
200g Cocktail Tomatoes
20g Onions cut in small pieces
4 to 5 pieces of Olives
1 part Lemon juice
2 parts Extra Virgin Olive oil
Mix salad leaves, tomatoes, cucumber, and onions, stir in the dressing and top with Feta and olives. Simply delicious!
Enjoy your meal and remember to get in touch if you want us to home-deliver the Feta and if you are looking for a wonderful catering experience in Delhi!
Contact us on email: firstname.lastname@example.org or phone +91-98 188 955 46.
At Erna’s Gourmet we have started curating delicious cheese for you to enjoy at home.
Maybe you like to try your hands on a simple Greek Salad? or dreaming of a Halloumi, Tomato and Olive sandwich for lunch? Maybe you want to surprise your loved ones with a Blue Cheese Pasta dinner?
Choose from a range of cheeses for home-delivery and stay tuned here for smart ways of enjoying your cheeses.
write to us on email@example.com or call us on +91-98 188 955 46 for the latest cheese menu & price list.
Apple Strudel is one of Austria’s most famous desserts. We decided to share the recipe with you so you can try your hands on baking and enjoy a little bit of Austria in your kitchen too.
A pinch of salt
Knead all the ingredients in a dough mixer or by hand into a soft, well-worked dough. Cut into halves, keep in a bowl, brush with some oil to keep it moist, cover with a slightly wet cloth and keep aside.
That’s what you need for the filling
Juice of 2 lemons
Approx.. 100g sugar (depending on how sour your apples are)
1,75kg peeled and thinly sliced apples
100g chopped walnuts
Cinnamon to taste
200g butter roasted breadcrumbs
unsalted butter for brushing on the dough
Icing sugar for garnishing
Mix apples, sugar, raisins, walnuts, and cinnamon make sure you do not break the apple slices.
How to make the Strudel
Use flour on your working surface. Roll half the dough to a about 10cm broad and 20cm long. Then pull and stretch the dough by hand. The dough needs to be so thin that you can read a newspaper through it.
Cut off the slightly thicker edges of the dough. Brush the dough with butter, then sprinkle half of the roasted breadcrumbs and half of the apple filling across the length of the dough (about 1/3 of the width). Wrap on the sides and roll the dough to a Strudel.
Repeat with the other half of the ingredients.
Put the strudel on a baking tin, brush some more butter on top and bake at 180◦C for 60 minutes.
For serving cut the strudel in portions and sprinkle with icing sugar. Enjoy!
Looking for gourmet catering? Get in touch for an offer.
+91-98 188 955 46 or firstname.lastname@example.org
Ahh, winter season is setting in and the temperatures are slowly dropping, that’s the perfect time for hearty meals.
Today we’d like to share with you a very hearty way to treat your guests: Roast pork belly with a crusty top, red cabbage, potato dumplings and a beer sauce.
If you are a home-chef and want to try your hand on this, write to us, we’ll tell you how to go about it.
Looking for gourmet catering? Then get in touch for an offer.
+91-98 188 955 46 or email@example.com
This year, Holi and Easter, the two festivals I associate with colors and happiness are celebrated only two days apart from each other.
Holi hai!!! is already over and Happy Easter is just about to come.
As an appreciation for your patronage and as a token of gratitude – just because, we are adding a Happy Holi & Easter Surprise Box/Bag to every order we send out.
The surprise wouldn’t remain a surprise if we’d tell you here on a public forum, but we decided to give you sneak-preview with this corn-oats-choco-beetroot flakes lollipop. The beetroot flakes are our attempt to make Holi and Easter colourful with natural colors.
Enjoy the holidays, look within what is important and enjoy good food!
for the Team at Erna’s Gourmet
Carinthia is a state in the South of Austria bordering to Italy. The Carinthian Dumplings are thicker than the Italian ravioli and definitely bigger than our beloved Tibetan momos.
Enjoy Erna’s current Weekly Meal that contains Zucchini Cream Soup followed by Carinthian Dumplings (choose: Quark-Potato-Mint or Smoked & Minced Chicken Stuffing) with a good serving of Salad with Yoghurt Dressing.
Info for our vegetarian friends: this meal contains egg.