Who actually said that you should always eat from the plate? Okay, among other things was probably me. Because when I recall how often I preached to my daughters in the past years, they please please, please eat from the plate … But from now on, the food comes – Bowl Stories, thank you – in a bowl on the table! And suddenly I do not have to tell anyone to eat from his plate. It can be eaten from the bowl!
The idea is just as simple as ingenious – Bowl Stories
Because: I’ve discovered the fantastic cookbook Bowl Stories and asked myself why I did not get the idea to give my girls – and, of course, me – the food in lovely little bowls. This looks very pretty, is much more practical and, above all, a wonderful change. And then I went through the lovingly photographed cookbook with all the wonderful, delicious and uncomplicated Soulfood recipes over and over again. With the desire to cook everything immediately.
Good for connoisseurs: Rasberry gazpacho & Olive sticks, Chili sin Carne, Wild Garlic tagliatelle
Of course, I have not tried everything yet, but I have already introduced a lot to the family. Now all want to eat a) from bowls and b) try all other dishes.
Hmmm, how delicious: beetroot risotto, Asia-Carbonara and milk rice & butter cracked snow
It is clear that something fantastic must come out when two passionate foodies get together. Ben, chief patron of the Grand Hyatt Berlin and viola, former marketing manager, have not only published the cookbook Bowl Stories – on bowlstories.com they also blog together.
Green cabbage recipe from Bowl Stories
For seasonal reasons (this is also the writer of Bowl Stories at heart) – soon it is too late – so I now imagine the green cabbage. The recipe is for two people. I have doubled all the recipe data for my family of four. And the rest I eaten with great enthusiasm the next day in the office – under the envious glances of the colleagues.
Ingredients
Onions
½ red onion
2 teapoons of apple cider
2 bay leaves
5 Pimento grains
Salt, Sugar
Cabbage
100 g cauliflower
100 g of green cabbage
Vegetable oil
10 g of butter
1 teaspoon Tahin (Sesampaste)
½ teaspoon curry powder
Chiliflakes
Salt, pepper, sugar
To serve
Roasted sesame seeds and 80 g of blue cheese
Preparation
Onions
- Peel the onions and cut into the slits
- In a saucepan, boil 60 ml of water with vinegar, bay leaf, allspice, salt and sugar to taste. Add onions and simmer over low heat for 5 minutes.
Cabbage
- Wash both cabbages, then divide the cauliflower into small florets. Heat some oil in a frying pan and sauté the roasts in it.
- Add butter, tahin, curry powder and chiliflakes to taste and season the cauliflower with some salt, pepper and sugar. Remove.
- Boil in a pot of water with salt and sugar. Blanch the cabbages for 30 sec. Remove and stir briefly in the pan with the cauliflower.
Serve
Arrange the cauliflower, green cabbage and onions in two bowls. Sprinkle with sesame and crumble the cheese roughly.
Sounds delicious? Is impertinently delicious! My tip: Absolutely cook! I wish you a good appetite and can only recommend the book to a fixed place in your foodie library.
All recipes are available in Bowl Stories by Ben Donath and Viola Molzen (teNeues), 19.90 Euro. Order here
Need some inspiration? Here is a delicious insight into the Bowl Stories:
All pictures in the gallery: © BOWL STORIES by Benjamin Donath and Viola Molzen
