This post was written in cooperation with Silit and the “Natural Cooking Week”. Even though we were paid for this article, we give our own opinion uninfluenced. We had full rein over text and content of this article. Thanks for the exciting cooperation!
When Silit asked us if we wanted to participate in the „Natural Cooking Week“ we were immediately hooked! The idea behind this is to cook for one week with only products from the direct environment – healthy, local, seasonal. We buy our fruits and vegetables seasonal and preferably regional on the market, and always cook with fresh products. But as you know, we also love cooking with spices, love Asian dishes with ginger, coconut milk and fresh herbs. For us, it was a challenge nonetheless to exclusively cook with regional ingredients, especially during the current season. We wanted to be stickler for the rules! That means: no olive oil, pepper and other exotic spices, or even herbs which won’t grow outside this time of the year. Also, no staples which are not grown in Germany, or even better, not grown in our direct environment. Now, you first start researching. Which spices originate in Germany, which ones are cultivated here by now? Are lentils even still cultivated here, is balsamic vinegar something exclusively Italian? Questions upon questions which made clear very fast, how many imported products are used, even if the fresh ingredients are bought on the local market. We learned the first day already that the challenge won’t be a bed of roses. We planned to get beetroot directly from the field to make a delicious salad. This is as fresh and regional as it could be. Fiddlesticks! Within a few days, the weather turned so cold, the earth was completely frozen. Instead of harvesting, we had a morning walk and warmed ourselves, wrapped in woollen blankets, with porridge. As you know, we make the nut milk ourselves. For this dish, we used hazelnut milk we had in the fridge anyway. The nutty aroma just fits it superbly. Orange juice would have been great, too, or a pinch of cinnamon. Instead, we rounded the dish off with sea buckthorn juice and intercepted the fresh sourly taste with honey. Did you know sea buckthorn does not only grow by the sea? We even found it in Berlin and love to use the juice for dishes with carrots or pumpkin, or mix it with our other fresh juices, since sea buckthorn is very healthy and contains a lot of vitamin B12. But enough of that, let’s get started with the recipe of our porridge with pumpkin and apples.
Peel the pumpkin and apples, free them of cores and dice them. Melt a tablespoon of butter in a pot and braise the pumpkin for 5-8 minutes in the sea buckthorn juice until the vegetables are firm to the bite. Add the diced apples, salt and honey, and stew for another 2-3 minutes. Blend about half of it.
Melt the rest of the butter in a pot and in it, roast the oatmeal until they start scenting. Add the nut milk and the blended apple pumpkin mix, boil it up and let it simmer for 3-4 minutes until you have a creamy pulp. Let it cool down a bit. Meanwhile, roast the pumpkin seeds in a pan without oil until they stark crackling. Taste the porridge and add cold milk to taste. Serve the porridge with the remaining apple and pumpkin as well as the roasted pumpkin seeds.