I was blind but now I sea Pasta!

Pasta aus Riementang-Algen, Garnelen und Estragonsahne

I was blind but now I sea Pasta!

I spy with my little eye… something long and thin that goes perfectly with sauces, fish, meat and vegetables and is unbelievably delicious. Yup, you’ve got it! Well, actually no… OK, it’s complicated. Let’s try a different angle. What if there was something that looks like pasta, feels like it, tastes like it, is made of a renewable, 100% natural material that can be used from a raw und unprocessed state, is vegan, gluten free and sustainable, packed with antioxidants, polyunsaturated fatty acids, fibre, vitamins and minerals AND has much, much less calories and carbohydrates? Yes, that would be awesome! And of course you’re guessing where this long and sassy list is leading you, because yes, I Sea Pasta really does exist. And this is how that happened. One day, Willem, in his capacity as one of the nicest Dutch people since Marijke Amado, made an interesting discovery during his holiday in Spain: to his great disappointment, his order of seaweed-pasta-salad seemed at first sight to only include a whole lot of pasta and none of the promised maritime plants. Until he noticed that the green „fettuccine“ were in fact pure seaweeds in disguise. Which brought him to a brilliant idea: if seaweed is such a good substitute for pasta and isn’t just the newest culinary fad but also a great way to feed many people with a natural resource and little effort, why not make this plant the new star on the plate? The self-experiment was a success, his children were thrilled and I Sea Pasta became the newest economic and culinary super trend in our neighbouring country. After successful crowd funding in 2015, I Sea Pasta is now available at over 250 supermarkets in the Netherlands, Australia and UK. Now, the seaweed-noodle is also debuting in Germany and looks like it might become the most exciting alternative to the conventional original. We have spent the last couple of weeks over-indulging with them and are becoming more and more crafty with the recipes. Because interestingly, the taste and texture change depending on method and duration of cooking. Challenge accepted! And in this spirit: some sea weed. We sea more!
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I Sea Pasta von Seamore | 5,95 Euro / 100g packet (feeds five!) | www.seamorefood.com | Photo: Jan Wischnewski

 

Kategorien: Products | Autor: | Datum: 02. März 2016 | Tags: , , , , Keine Kommentare

Butter makes it better

Butter makes it better

Truth be told, we were a little doubtful at first: Brazilian-French cuisine? – A rather daring and unusual combination. We had tried to combine our culinary Brazil-experience (washing down black bean stew with beer for a week during carnival) with French gastronomic indulgence (everything land and sea has to offer from Kir Royal to Délice de Bourgogne) and failed miserably. But the Butterhandlung in Friedrichshain tells a very different story: this combo is extremely palatable indeed! Right from the start, the restaurant lives up to its name serving fresh bread with a selection of three different butter-varieties as a complementary appetiser. In olden days, this is where they used to make butter – today, it’s where it is cultivated, for example with truffles. Truffles play a major part here in general. If you order anything with truffles, you will definitely get truffles. And not just a few splashes of truffle-flavoured oil but rather a generous portion of the precious black diamonds. A professional (yet non-committal) wine or beer recommendation comes with every dish you choose – be it fish, meat or completely vegan. Non-drinkers will be rewarded with the fabulous Castro Street Lemonade that tastes like a summer holiday. Later on, the Bar Bobu, which is located at the back of the Butterhandlung, invites you to sip on swanky cocktails alongside live music and enjoy a charming jazzy vibe. Finally, Friedrichshain is getting what it deserves: a respectable restaurant that serves delicious food in a cosy atmosphere with an incredibly sophisticated staff far beyond the half-hearted monosodium glutamate hubs a few blocks away.
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Butterhandlung | Scharnweberstraße 54, 10245 Berlin |

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Kategorien: Places | Autor: | Datum: 17. Februar 2016 | Tags: , , , , , , Keine Kommentare