Nadine Horn & Jörg Mayer
Something New to Try in the Kitchen
Get into fermentation. Seriously. It might sound scary or complicated, but once you get the hang of preparing your own sauerkraut (we’re German, so we had to include sauerkraut, right?), kimchi and even your own hot sauces, you’ll be fermenting anything that gets in your hands.
Use More Fresh Herbs
Parsley, basil, thyme, cilantro—all are super important in our kitchen and we love to tell people that even just a few leaves of fresh greens can transform pretty much any dish.
Latest Food Discovery
Definitely Nepalese timut pepper. It has a fruity, fresh and somewhat numbing spiciness—similar to Sichuan pepper, but a little more on the citrusy side.
Transforming a Salad
Definitely good olive oil and finely grated garlic. You have no use for that fancy Microplane you bought a couple of years ago? Two words that bring your dressing to the next level: garlic puree.
What’s Made a Big Difference in Your Life?
Well, Eat this! as a whole. Definitely. We wouldn’t have thought that one day we’d be able to cook and photograph all day, write books and blog posts, and quit our normal day jobs.
Eating good food, exercising, feeling happy with what you’re doing from day to day. We’re pretty easy to please.
Jump Some Rope
Jumping rope is seriously the best form of exercise. And because you can do it pretty much anywhere, you no longer have an excuse for not going on that run because it’s rainy outside. Or windy. Or too sunny, etc. You get the idea.
Your 5-Minute Meal?
Probably a good old sandwich. With good sourdough bread, maybe a bit of almond cream cheese, a couple of slices of homemade seitan or smoked tofu, and homemade pickles. Good things can be so simple.
CROSTINI WITH MUSHROOMS
Makes 8 crostini (depending on the bread)
1 loaf of ciabatta, sliced
3 tbsp olive oil
10½ oz mixed mushrooms (chanterelles, shiitake, oyster mushrooms), cut into bitesized pieces
1 shallot, finely diced
2 garlic cloves, crushed
A couple of twigs thyme
Pinch of crushed black pepper
Juice of ½ lemon
Sea salt, to taste
Heat a pan over medium-high heat, add 1 tbsp oil and toast the bread. Remove the slices from the pan. Add remaining oil and fry shallot, garlic and thyme sprigs over medium heat until fragrant. Add mushrooms and fry for 8 minutes, stirring occasionally. Deglaze with lemon juice, season with pepper, serve the mushrooms on the toasted ciabatta and top with sea salt flakes.