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Garden Cookbook
Germany
Registrace 28. 11. 2020
Welcome to my garden! I want to share with you my interest in natural gardening and cooking. I use mostly vegetables, flowers and herbs from my garden. Sometimes I forage wild food too.
I aim to make relaxing videos, calming and slow. Also, I hope the topics inspire you!
There is no talking, but some of the videos have subtitles, please turn them on if you want to know more.
You can find information about the preparation and quantities in the video description.
I aim to make relaxing videos, calming and slow. Also, I hope the topics inspire you!
There is no talking, but some of the videos have subtitles, please turn them on if you want to know more.
You can find information about the preparation and quantities in the video description.
Summer Rolls with Chanterelles
0:00 Intro
0:16 Harvesting
0:32 Preparing the vegetables
1:24 Pickling daikon and carrot
2:01 Dipping sauce
2:07 Cleaning the chanterelles
2:19 Frying the chanterelles
3:07 Assembling the rolls
3:56 Eating
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Ingredients:
1 small daikon radish
1 carrot
1 tsp. umezu (umeboshi vinegar)
1/2 tsp. sesame oil
Shichimi Togarashi
for the dipping sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
Shichimi Togarashi
for the fried chanterelles
6 to 10 chanterelles
1 tbsp butter
1 tsp. soy sauce
4 sheets of rice paper
flowers or herbs for decorating
Preparation:
1. Peel the daikon and carrot and cut into thin strips using a julienne cutter.
2. Mix the strips in a bowl with umezu and sesame oil, season with Shichimi Togarashi to taste.
3. Clean the chanterelles and cut them into bite-sized pieces..
4. Melt the butter in a cast iron pan and fry the mushrooms until cooked through. Put them in a bowl and mix with soy sauce.
5. Moisten the rice paper and place it on a plate. Place the flowers or herbs on top, then the radish salad and the mushrooms. Roll everything up by tucking in the ends.
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Music: Epidemic Sound
(1) L'ombre du platane - Magnus Ludvigsson
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#summerrolls #daikon #chanterelles #gardenlove #countrysidelife
0:16 Harvesting
0:32 Preparing the vegetables
1:24 Pickling daikon and carrot
2:01 Dipping sauce
2:07 Cleaning the chanterelles
2:19 Frying the chanterelles
3:07 Assembling the rolls
3:56 Eating
-----------------------------------------------------------------------
Ingredients:
1 small daikon radish
1 carrot
1 tsp. umezu (umeboshi vinegar)
1/2 tsp. sesame oil
Shichimi Togarashi
for the dipping sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
Shichimi Togarashi
for the fried chanterelles
6 to 10 chanterelles
1 tbsp butter
1 tsp. soy sauce
4 sheets of rice paper
flowers or herbs for decorating
Preparation:
1. Peel the daikon and carrot and cut into thin strips using a julienne cutter.
2. Mix the strips in a bowl with umezu and sesame oil, season with Shichimi Togarashi to taste.
3. Clean the chanterelles and cut them into bite-sized pieces..
4. Melt the butter in a cast iron pan and fry the mushrooms until cooked through. Put them in a bowl and mix with soy sauce.
5. Moisten the rice paper and place it on a plate. Place the flowers or herbs on top, then the radish salad and the mushrooms. Roll everything up by tucking in the ends.
-----------------------------------------------------------------------
Music: Epidemic Sound
(1) L'ombre du platane - Magnus Ludvigsson
-----------------------------------------------------------------------
#summerrolls #daikon #chanterelles #gardenlove #countrysidelife
zhlédnutí: 89
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Vine Leaves | With cottage cheese stuffed grape leaves
zhlédnutí 58Před měsícem
0:00 Intro 0:09 Harvesting the leaves 0:36 Preparing the leaves 0:49 Harvesting an onion 1:18 Preparing the filling 2:43 Rolling the leaves 3:53 Cooking the stuffed leaves 4:27 Serve with honey 4:34 Eating 4:51 Outro Ingredients: 200g pecorino cheese 200g cottage cheese 1 onion 1/4 tsp. (fermented) garlic paste 1 tbsp. dried rosemary 1 1/2 tbsp. dried thyme chili flakes 3 tbsp. yoghurt salt and...
Elderflower Clouds | How to make fluffy elderflower pancakes
zhlédnutí 79Před 2 měsíci
0:00 Intro 0:36 Harvesting the umbels 0:56 Separating the eggs 1:10 Beating the egg whites 1:22 Making the pancake batter 1:41 Melting the clarified butter 1:53 Frying the pancakes 2:43 Decorating and eating 3:30 Outro Ingredients for 12 pancakes: 2 eggs 1 pinch of salt 2 tbsp. cornstarch 30g clarified butter 12 umbels elderflower honey to sweeten strawberries and flowers to decorate Preparatio...
Rice Cake with Marzipan Filling | Enjoy Cherry Blossom & Cherry Leaves
zhlédnutí 44Před 2 měsíci
0:00 Intro 0:27 Soaking the rice 0:33 Steaming the rice 0:52 Pounding the rice 1:11 Preparing the matcha marzipan balls 1:50 Soaking the salted cherry leaves 2:06 Shaping the rice cakes 2:49 Cut open and taste Ingredients for 7 small rice cakes: 200g glutinous rice 1 tbsp. dried raspberry powder 200g marzipan 1 tsp. matcha powder 7 salted cherry leaves Preparation: 1. Soak the rice in water ove...
Rhubarb Gimlet | How to make Rhubarb Syrup for a delicious Cocktail
zhlédnutí 71Před 3 měsíci
0:00 Intro 0:18 Harvesting 0:52 Preparing rhubarb 1:21 Cooking the syrup 2:59 Bottling 3:17 Mixing the cocktail 4:17 Enjoying Ingredients: 800g rhubarb 450g Acacia honey Ice cubes 8cl Gin Preparation: 1. As soon as the leaf stalks are thick enough, you can harvest the rhubarb. To do this, simply pull the stalk away from the plant with a twisting motion. 2. After washing, cut the rhubarb into pi...
Gathering the first Shoots of Mugwort | How to bake Mugwort Scones
zhlédnutí 210Před 4 měsíci
0:00 Intro 0:19 Harvesting 0:59 Preparing the mugwort leaves 1:53 Milling the wheat flour 2:12 Making the scone dough 4:43 Cutting out and baking the scones 5:27 Preparing the raspberry cream 5:44 Filling and eating the scones Ingredients for 10 Scones: 300g flour 2 tsp. baking powder 75g brown sugar 1 egg white 40g cold, unsalted butter 30g mugwort 60ml milk or sojamilk 40g cold, unsalted butt...
Whole Stuffed Cabbage | How to Prepare a Cabbage with a Nut Filling
zhlédnutí 57Před 4 měsíci
0:00 Intro 0:16 Harvesting 0:33 Preparing the cabbage 1:26 Preparation of the filling 3:05 Stuffing the cabbage and cooking 4:03 Slicing and eating Ingredients: 1 medium-sized cabbage 200g carrots 200g potatoes 200g mixed nuts 2 tsp. salt 1 tsp. pepper 2 tsp. herbs de Provence 1 tbsp. paprika powder 30ml olive oil Preparation: 1. Clean the cabbage and cut off a lid and keep it. Hollow out the h...
Make your own simple Pralines with Miso Caramel Filling | Golden Beetroot Part 2
zhlédnutí 84Před 5 měsíci
This time I didn't want to make a soup or sauce with miso, but something sweet. Miso gives caramel a salty note, which suits it very well. The pralines are quite small, but have an intense flavor. Espresso goes well with them. Ingredients: 4g cocoa butter edible gold glitter powder 180g brown sugar 150ml heavy cream 50g butter 90g golden beets miso To make the miso, see this video here. czcams....
How Miso is made from Beets | Golden Beetroot Part 1
zhlédnutí 96Před 6 měsíci
Last year I grew golden beets. Some of them got a little frost. But I thought I could make miso from them, like I've seen with pumpkin miso. Beet doesn't contain quite as much starch though. As it is a vegetable and not a bean, I used less salt than is usual for miso. The beet gives the sweet miso a slightly sour note at the end and a golden brown color. Ingredients: 250g golden beets 20g salt ...
Winter Vegetables Harvested in the Snow | Miso Butter Hot Pot
zhlédnutí 165Před 7 měsíci
Harvesting vegetables in the snow is fun. Even if the vegetables are small, they are still enough for a warming stew. Season it with miso and add some butter to make it taste even better. Ingredients: 200ml vegetable broth 250g vegetables and mushrooms 20g miso 10g butter Preparation: 1. Wash the vegetables. 2. Cut the vegetables and mushrooms into bite-sized pieces. 3. Put everything in a pot ...
☆ The Life of Oats | Christmas Cookies and Straw Stars ☆
zhlédnutí 67Před 7 měsíci
This summer there was an oat field behind the house. I remember it fondly, it looked beautiful and golden. And I thought about all the things you can make with oats. In the video, oat cookies are baked and straw stars are made to decorate the Christmas tree. Happy holidays! Ingredients: ■ oat christmas wreaths 60 g unsalted butter 1 egg yolk 35 g powdered sugar 1 g salt 1 tsp. ground vanilla po...
Autumn Colors | Dyeing with Avocado
zhlédnutí 75Před 8 měsíci
Even though the use of avocados is not exactly sustainable, I wanted to see the color once that is created when you dye fabrics with their peel or pit. The color result depends on which avocado varieties are chosen, whether the peels or pits are dried or fresh and what type of tap water is used. In my case, the peels produced a different color than the pits. The former yielded a salmon pink, th...
Red Sauerkraut | Spinach Pancakes filled with Hummus & Sauerkraut
zhlédnutí 150Před 9 měsíci
I got a locally grown red cabbage and bought a small fermenter to make sauerkraut and pickles. Sauerkraut is cabbage that is preserved by lactic acid fermentation. It is rich in lactic acid and minerals and is an important local source of vitamin C in winter. A lot of sauerkraut is consumed in Central and Eastern European countries in particular. Originally, wooden barrels were used, but later ...
Wine Grape Jelly
zhlédnutí 118Před 9 měsíci
This is just a little addendum to the grape harvest. From some of the grape juice I made these little jelly balls with grapes in them. It's a fun dessert. You can also add some vanilla sauce or another topping on top. Ingredients: 60g sugar 8g agar-agrar powder 700ml grape juice Preparation: 1. Mix sugar and agar together. 2. Add the mixture to the cold grape juice in a pot. 3. Heat the juice, ...
Autumn Garden Tour | Enjoy a Variety of Vegetables
zhlédnutí 91Před 9 měsíci
This is a little tour of the garden in the fall. October was unusually warm this year and it felt a bit like summer, as you may be able to see. Many of the vegetables sown in May did not germinate until the second half of the summer because of the drought and are now fully developed in October. Some are unlikely to ripen. Fall chores also include soil maintenance tasks such as seeding green man...
Fermented Cherry Tomatoes | Lacto-Fermented Tomatoes
zhlédnutí 270Před 10 měsíci
Fermented Cherry Tomatoes | Lacto-Fermented Tomatoes
Dyeing Fabrics with Plants | Summer Colors
zhlédnutí 70Před 11 měsíci
Dyeing Fabrics with Plants | Summer Colors
Sowing Winter Vegetables | Kohlrabi Harvest
zhlédnutí 219Před 11 měsíci
Sowing Winter Vegetables | Kohlrabi Harvest
Garden Vegetable Terrine | How to make a refreshing summer terrine using agar
zhlédnutí 1,8KPřed rokem
Garden Vegetable Terrine | How to make a refreshing summer terrine using agar
Harvesting Garlic | Garlic Fermentation
zhlédnutí 378Před rokem
Harvesting Garlic | Garlic Fermentation
Rose Bath Milk | Made with wild rose petal essence & rose flower infused oil
zhlédnutí 101Před rokem
Rose Bath Milk | Made with wild rose petal essence & rose flower infused oil
Fermenting Comfrey | How to make a plant feed using comfrey
zhlédnutí 131Před rokem
Fermenting Comfrey | How to make a plant feed using comfrey
How to grind buckwheat and make buckwheat noodles
zhlédnutí 230Před rokem
How to grind buckwheat and make buckwheat noodles
Carrot Lunch Roll | With fermented Carrots
zhlédnutí 128Před rokem
Carrot Lunch Roll | With fermented Carrots
Soothing Chamomile Lotion Bar | How to Make Lotion Bars With Chamomile Infused Oil
zhlédnutí 266Před rokem
Soothing Chamomile Lotion Bar | How to Make Lotion Bars With Chamomile Infused Oil
Cool!! But dont u just kill all the good bacteria when u heat it up?
That's right, some nutrients are lost through heating. But you can leave some uncooked and add it to the dish later.
I would like to see if it affects my arthritis as bad by fermenting the potatoes cuz they're nightshade. I heard the fermenting breaks down the starches an lecthins that cause the pain in ppl with arthritis.
Yes, I have read it too that the antinutrients (lectins) in lentils could be almost completely deactivated during a fermentation process of 72 hours. Try it out to see if it makes you feel better.
It looks like you are having a nice summer time. In Japan, it is so hot. I can't sleep without air conditioning. The Summer Rolls with Chanterelles make me cool down.
@@kominichi Yes, I've heard that it's unusually hot in Japan. And is it raining a lot where you are? I hope you have still a nice time despite the heat. Autumn is not that far away.
Lovely!
Lovely video, thanks for sharing 😊
Thank you!
Hi, I'm thinking of doing this to make a substitute for wine, was yours is very sweet? have you tried leaving it longer to be more like a wine that might be nice with meals? Thanks
Hi, mine wasn't very sweet because our grapes don't get enough sun. In my experience, it becomes less sweet the longer it ferments. But the sugar is converted into carbon dioxide (as well as a little alcohol). This means it is less like wine and more like sparkling wine.
Thank you for this inspiring ode to buckwheat. I will harvest the seeds from my plants in a week or two.
I'm glad you enjoyed it. I hope you have a good harvest.
Magical!
It looks like sakura mochi!
Yes, I guess it looks like sakura mochi. I was inspired by it, but the filling is not red bean paste but marzipan, which is more european style.^^
I don't know if it exists, matcha marzipan, but I thought it tasted good and went well with the mochi. I picked the cherry leaves from our tree last year, salted them and kept them wrapped in cling film in the fridge. They give off a surprisingly delicate fragrance.
Can I omit using the salt?
As this is lactofermentation, it is made with salt and you can't omit it. But you can probably ferment oranges in other ways too: with milk or water kefir, for example. Try it out!
what else can i use if i dont have a glass weight?
Anything that is a little heavy and covers the surface: a small plate, a clean stone, a plastic bag filled with water ...
Is Rhubarb family with your country? We are not I think. Normay, do you eat? Looks like a nice cpcktail.
Thank you. Yes, rhubarb grows in almost every garden in Germany, I think. It is eaten throughout the spring. Mostly in cakes and pastries, but also as a compote. Rhubarb lemonade is a popular drink all year round.
Thank you for sharing this brillant idea! I'll be trying it this coming week using the mugwort growing in our permaculture garden :-) !
Thank you and glad you want to try it, I think you will love it.
Did you use American black beans or chinese black beans???????
I grew the beans myself. The variety is called "Victoire".
I still have some savoy cabbage in the garden from last year. They survived the winter well, but now I want to harvest and prepare them. I steamed one of them with a filling of potatoes, carrots and nuts. It was a bit much for moderate eaters, more suitable for a family dinner, but it tasted good.
This is gorgeous
Looks really good!
I ❤ golden beets 😋! So what did you think compared to regular miso?
I also like golden beet. :) In terms of taste, the miso is a bit lighter and a little sour compared to regular miso.
@@gardencookbook, thanks!
How to make kvaass sauce?
What is kvass sauce?
@@gardencookbook you put the black bean in beetroot kvaass juice , right? I wanted to know how to make kvaass juice
@@RaviASMR Oh, I see what you mean! You add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. The longer, the more sour the kvass becomes. Then strain the liquid and fill it in a airtight bottle with a little of sugar or honey for a bit sweetness and added carbonation.This also works with carrots or even rye bread.
thank you so much! I wanted this recipe because black bean sauce is costly here in India. I wanted to prepare Black Bean paste for Korean Black Bean Noodles. @@gardencookbook
I have to add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. @@gardencookbook for fermentation, I just have to leave everything in airtight jar at room temperature? anything else required for fermentation?
テリーヌの作り方の動画をいろいろ検索していたら、この動画に出会いました。庭先野菜で作れるってこれほど安心かつ安全なことはありません。 彩りもバランスがよく断面も綺麗です。味もおそらく野菜本来の甘みや旨みが楽しめるのでしょうね。
I'm glad you enjoyed the video. Yes, the taste of the terrine was savory and refreshing. I liked the variety of colors too.
Interesting recipe. Can other misos be used? How about white or red rice based miso?
I'd say that any miso is fine. The salt in it promotes the lacto-fermentation of the onions. However, white miso contains less salt, so I don't know if it's enough to get the fermentation process going. I would give it a try.
Garden Cookbook! Vegetables become weeter in snow. Nice winter pot.
We have a lot of snow this year. I'm enjoying it, it looks very pretty.
Beautifully done & it looks delicious! Mahalo nui loa & Aloha!
Thank you for your comment!
Wo kann man diesen Kochtopf bekommen?
Du kannst den Keramiktopf hier kaufen: www.amazon.de/gp/product/B09P196SK4?th=1
@@gardencookbook Danke!
Das werde ich nachkochen!
Tu das, es ist einfach und schmeckt gut!
hi, we'll used this technique for fermentation at school, can you tell me more about it, does it create alcohol?
Alcohol is not produced in this way. Instead of sugar, salt is added and a process known as lacto-fermentation begins. Lactic acid fermentation creates an environment in which lactic acid bacteria are stimulated to grow. The lactic acid they produce is the main reason for the long shelf life of these oranges.
Good morning.. Look so beautiful cake for Christmas 😮😮😮😮 Thank for sharing. Big like and new friend 😊😊😊
Nice christmas cookies and decorations. Merry Christmas.
Thank you! Are you going to have a Christmas cake this year? Merry Christmas.
@@gardencookbook No, I didn't eat. But I want^^
Oh my goodness this is gorgeous! I made apple cider vinegar. It's still in jar with a very large scoby on top. I need to strain, it been 2 months. What do I do with scoby if I am not going to make anything right now? Is the applecider scoby only good for more apple cider? Scoby is reusable? It appears to be softer than what I see here. All new to me, very fascinating.
I'm not very familiar with vinegar mothers. But I think you can store them like the scoby and reuse them at a later date. Yes really, it's fascinating and fun to experiment! Thank you for your comment, Victoria!
@@gardencookbook Hugs to you! Thank you!!
I love this! So pretty! I do make my own kraut and I also make hummus, which your checci bean bread reminds me of. I am definitely going to make that. Thank you! Do you have a book yet??😊❤ If not, you should. I would love your Spinach "tortilla" recipe if you have it handy? Thank you!❤
I thought kraut and hummus go together really well. The recipes are noted in the video description. I don't have a book yet. But you can always find recipes for each video in the same place.
Beautiful! Merry Christmas!!
Thank you and have a Merry Christmas too!
Apparently the Quechua in Peru traditionally ferment whole potatoes to destroy the toxins (and yes, there are a lot of toxins in potatoes). A lot of the toxins are in the skin, so it's best to peel them. Another benefit is that much of the sugars are converted into lactic acid, so the glycemic index is reduced. This is also the reason why they brown less, because browning depends on the Maillard reaction, which caramelises the sugars. For those interested, I got all that from a really interesting book "Eat like a human" by Bill Schindler. He explains it all a lot better than I can! However, one very important thing here is NOT to fry them in grain oil (so called vegetable oils), because despite what we've been told for the last 50 years, these are REALLY bad for your health (check it out if you don't believe me). The best thing to use is a good animal fat, such as duck fat, lard or tallow.
Thank you for the presentation of fermenting garlic! I think I will try it.
You're welcome, please try it.
Such a nice rhythm, like a zen experience. And such nice tools, jars, spoons…
theres antioxidants in the peels apparently
How many avocado did you eat^^ What's a nice color avocado produce! I like it. The pattern on that cloth resembles Japanese designs.
It must have been about 10 avocados that I ate. ^^ Their color is very nice, I think so too. It's exciting to experiment with natural dyes. You're right, the embroidery pattern is Japanese. I think it's called 'Seven Treasures'.
This wonderful color comes from the avocado skin. The linen blouse and the video are very attractive.
Thank you!
This is good videography and ASMR, I hope one of your videos gets big soon.
Thank you!
Why peel the apples.?
You don't have to do that. I peeled them because they were a bit old.
Hört sich lecker an, muss ich probieren! Danke.
What kind of grape is it? Looks nice sweets.
The variety is called 'Phoenix' and is particularly hardy, so well suited for northern Germany. It is grown both for viticulture and in home gardens for consumption, because it tastes quite good.
Very good idea! Is it sweet jelly?
Yes, it's a sweet jelly, not too sweet, depending on how much sugar you add. Inside is a fresh grape.
Unique recipe. Looking forward to more posts on food.
Grape + kelpp tea? I have never think about it^^ Kelp tea probablly make good umami for the juce.
Actually, it is not seaweed tea, but normal green tea. It is fermented with sugar (or honey) and a symbiosis of different yeast cultures to produce a fermented beverage. Here in the West, it was apparently confused at some point with the drink prepared in Japan from kelp, "konbu-cha" (昆布茶), which is not fermented. The fermented drink is called "kōcha kinoko" (紅茶キノコ) in Japan, I believe.
Yeah, this is kōcha kinoko I remembered^^@@gardencookbook
Your food always looks so appetizing! I’d like to share my own recipe for red currant kvass. I take about 1 kg of red currants and 3 liters of water, plus around 13 spoons of sugar. I add a handful of raisins for the bacteria and let it sit for 2 days covered with cheesecloth. After that, I strain it, seal the jar, and let it sit for another day
Thank you for your recipe! I have some red currants every year and would like to try it. It ends up being a currant sparkling wine of some sort? But maybe it takes longer to carbonate. With my elderberry sparkling wine it takes a few weeks. What do you think about adding sourdough? I've read that some do that with currants kvass.
Loved this video :)
Thank you!
25g of salt seems like alot for 300g of product, may i ask why you use so much? i usually only do 2-3% salt.
That seems like a lot. If I had made a brine, I would have used 35 grams of salt to a liter of water. But I didn't add water this time, just a heaping tablespoon of coarse sea salt. I guess I was worried that the tomatoes wouldn't get enough exposure to the salt. The final result was salty, but not too much, I thought.
Can you do it with sugar?
If you use sugar instead of salt, you can make orange vinegar. To do this, cover the mixture with a cloth so that oxygen gets into the jar. After one or two weeks, the alcoholic fermentation begins. After that, the alcohol decomposes with the help of acetic acid bacteria. The vinegar is ready after about 4 to 6 weeks.