Talise Nutrition Healthy Cooking Classes

Meeting people from all walks of life and preparing food not only for them but together Bloomies kitchen poster classwith them, is one of the things I find is the most interesting, rewarding, and worthwhile experience in my work.  I profoundly love conducting cooking classes. And I not only teach people my way of healthy food preparation and all things around healthy lifestyle, I always learn from my guests too.

Here I was with an admittedly massive poster of myself at a cooking event in Dubai.

When there is not much time for cooking and you still want dishes that have the potential to impress – try these two. I admit the Strudel dough is better taught live and requires a bit of secret practice before you can show off with this recipe at a dinner reception. But after you mastered it it will be one of your favorites, trust me. It results in a clean and organized kitchen (the mess is cleared far ahead of the event), a relaxed host (because everything can be prepared and kept), and a perfectly delicious meal your guests will wonder how you did it.

Kale Cauliflower Strudelclass strudel
Whole spelt strudel dough, sunflower pesto

 What to Buy for 10 portions
300g Whole spelt flour
125ml Milk
1 Egg
50g Butter, melted
25g Sunflower seeds
40g Parmesan Cheese, grated
5g Garlic
25ml Olive oil
100g Kale
200g Cauliflower
60g Cherry tomatoes on the vineclass strudel final.png
20g Sour Cream
Salt, pepper to taste
½ bunch each Parsley and Basil
1 sprig Rosemary

How to Make It
Prepare the dough: combine egg, 25 g of the melted butter, flour and milk with a pinch of salt until smooth elastic dough is achieved. Wrap in cling film and rest at room temperature minimum 30 minutes.
In the meantime wash and clean the kale, rough-cut the cauliflower and steam both for a couple of minutes al dente. Kale takes 1 minute, cauliflower about 3-4.
Roll out the dough very thin, place on a flour dusted kitchen towel. Brush the dough with a little butter; place the vegetables on top, season with salt and pepper and place dollops of sour cream. Roll up tight to a sleek strudel, place on a greased baking tray and bake at 200 degrees in the oven for around 15 minutes. Place the cherry tomatoes with rosemary, salt, pepper and a little olive oil in an oven tray and bake as well for 10 minutes.

In the meantime prepare the pesto, using a blender: Garlic, toasted sunflower seeds, basil, parsley, the remaining olive oil, salt and pepper.

Serve slices of strudel with a side of cherry tomatoes and a bit of aromatic pesto.

Chilled Rose Hibiscus Consommé
Frozen yoghurt quenelle, pistachio chia crumble

What to Buy for 10 portionsHibiscus Consomme

550ml Apple juice or apple tea
500ml Water
60g Tapioka
5g Hibiscus flower dried
20g Pistachio
20g Chia seeds
400ml Greek yoghurt or labneh
½ Vanilla pod
1 Organic lemon
180g Agave syrup or acacia honey
15ml Rose water

Apple Tea (highly recommended to make it fresh):
1 l Water
4 Red or yellow apples
1 slice Ginger
1 slice Organic lemon
Acacia honey or agave syrup to taste

How to Make It
Prepare the apple tea: Wash and rough cut the apples, simmer on low heat with the lemon slice and ginger for around 1.5 hours. Allow to chill before straining.
For the Quenelles open the vanilla pod and scrape out the pulp. Mix the pulp with yoghurt, season with some honey and place portion sized dollops on a cling filmed tray fitting your freezer. Freeze for around 30 minutes.
Use the chilled apple tea or alternatively apple juice and water to prepare the consommé: Grind the tapioca (coffee grinder, mortar and pestle).  Bring 1050 ml of the apple tea or juice with water to a boil, stir in tapioca, add the scraped vanilla pod and allow simmering for around 30 minutes, lid on. Once tapioca is dissolved, remove from heat, add hibiscus, season with honey and lemon juice. Chill, strain and finish with a dash of rose water.

Serve the chilled rose tea with a half frozen vanilla yoghurt quenelle, and top it with crushed pistachio and chia seeds.

If you would like to see how I make my Talise Nutrition Flavors of Health from scratch: I am offering cooking workshops in the Talise Wellness Pavilion at Jumeirah Beach Hotel in Dubai. Email me for more information. It would be a pleasure meeting you and cooking together!
class imagePicture on the right shows me teaching a masterclass at the Jumeirah Emirates Academy of Hospitality and Hotel Management.

Healthy Nutrition and The Art of Chefs

My understanding of food has always been related to what it does to our bodies. We are what we eat. Hence cooking has a lot to do with health and nutrition. It is the  foundation of the art of chefs. Together with creativity and excitement it becomes something really great. This is what I have learnt from my mother since my childhood days and which is a major part of my life and my job until now. So it is in hers. We both are cookbook authors. We write about health, nutrition and practical culinary work. This is how we met Klaus Maria Einwanger, who became a dear friend over the years. I am very proud that my mother and I had the chance to work with this creative and renowned photograper. Now he invited us to his latest project: White Plate is an international interactive photo art and culture project.

The first edition of White Plate is between Germany and Great Britain.
We are very honored to be part of your hand picked group of award winning chefs, thank you Klaus! What a golden opportunity to reveal the thoughts behind the work of chefs and capture the essence of their inspiration. When your White Plate Project comes to the United Arab Emirates, we meet in my workplace at Madinat Jumeirah in Dubai!

 

So health, nutrition and wonderful food was in the limelight – our vision and mission for our intense two day shoot at our house in Berchtesgaden in Bavaria.  
Here Klaus and team at work, indoors and outdoors!

 

 

 

 

 

 

 

 

 

 

 

Needless to say we had a paradise of nature around us, supplying freshest local produce – however challenging and quite some fun, at times we desperately searched the forests for the right size model of cêpe mushrooms to be photographed.  We checked the vegetable patch for carrots and leeks, some over sized, some too small for the image! Even weeds like the highly appreciated stinging nettle had their big day. Unfortunately the gardener thought he could mow them down and I was looking around to find survivors hidden between the bushes….

Luckily such work includes a lot of food by nature, and there were culinary breaks in between….
Susanne Hallwich was writing her beautiful texts for the work, you can read on www.white-plate.com. Enjoy!