Cod with Topinambour puree and roasted Fennel


Julia: The last days have been very busy , because we are moving away from Vienna: packing, organizing, painting, saying goodbye.

We are really exited to spend the summer in Meran, my hometown. Even though it wasn’t really the plan to go to South Tyrol, I think we are gonna have wonderful time there, enjoying the summer, sun and mountains!

While packing and getting ready for the moving, we wanted to post our weekly recipe and I think this week we have been very successful. A few days before we got some new plates for our dishes, because after a while it’s getting sort of boring, eating always from the same plates.

This week we wanted to cook a nice fish dish, seasonable to this lovely and warm spring days. We barely buy fresh fish in Vienna, because it’s not so easy to get a fresh one and besides that it’s really expensive. It’s also the first time we cook with topinambour(Jerusalem Artichoke) and to be honest I really like the flavor. For me it tastes a lot like artichokes; we made a puree out of it by cooing the peel and the flesh.




What you need for this dish, 2 serves: 

  • 5 tubers of Topinambour.
  • 1/2 Fennel.
  • 200 gr of Cod. (without scales, skin or spines)
  • 2 pieces of baby Radish
  • Purple and green sprouts
  • Green tips from the fennel.
  • 30 ml of dark beer
  • Black Sesame seeds
  • Sesame oil
  • 1 Garlic clove.
  • Roasted Cumin
  • Salt and Pepper
  • Olive oil

And this is how you do it:

  1. We will start with the topinambour puree:  Take a small pot with water and some salt and bring it to boil , cook the topinambour for about 20 min till it get’s soft. Strain it and keep some of the water for blending afterwards. Place it inside a blender, add Olive Oil, some of the water you cooked it in, Salt and Pepper. You don’t need much more of herbs, because the topinambour has a very strong flavor itself. Blend it till you get a creamy mixture.
  2. Wash and cut the fennel in small pieces. Place a pot on high heat add some Olive Oil and add the fennel. Let it roast till it gets a nice golden color on both sides, then add the cumin on top, reduce the heat until low adding also salt and pepper and cook just a little bit longer, so they are still crunchy but softer. At the very end add the dark beer and covering with a lid let it reduce. Turn off the fire and let them rest.
  3. For the fish, place in in a small bowl, add salt, pepper, sesame oil and the garlic clove smashed and chopped finely. Spread all the ingredients around the fish and let it rest for a few minutes. For cooking just place a pan on medium fire with a little bit of olive oil. Put the fish and let it cook until golden brown. Flip and repeat the process for a short period of time, don’t let your fish get dry! Place it out of the pan and let it rest.
  4. For plating it’s really simple, just begging cutting off the greens of the fennel and some colorfully sprouts, also peel along some radish or you can simply cut them in circles. These small things makes a difference at the final presentation, as you can see in the pictures, are some small tips for make your dish look more tastier and beautiful!
  5. Place some hot topinambour puree on the middle of the plate, place the fish on top of it or on a side and then the cooked fennel that you can stand it up or lay it down. At the end some of the sprouts and greens all around. spread some black sesame seeds on top of the fish and that’s all!DSC_0148

This is a really nice example of how different can you make a same dish using these small tips that makes of your dinner looks much better!

We must say that the tried the topinambour couple of weeks ago in a restaurant and we were surprised of how deep was the flavour and how tasty and incredible was found it in a dinner! Afterwards thinking on making a fish plates, these main ingredients together with the fennel makes of it a recipe from scratch, the three of them combines very well and the difference in the textures inside is amazing!

We are really happy of this recipe and we would be even more if we hear you repeat it. These are some of the dishes we got couple of weeks ago and we had a nice time decorating and placing these amusing ingredients on top, here you have some suggestions how you could plate it, adventure yourself and try a new way, share your experience with us!




Best regards!

Julia & Iker! ( :

Gazpacho with an Asparagus Cream.


It’s incredible how many ways you can turn a dish to be finished beginning with a concept, ingredient or creation. Just have a look at this, we began working with the recipe a week ago, welcoming the spring that knock on our door, and the same day we were able to create this two nice ideas that can serve you to surprise friends and family members, or maybe a leap of imagination to create yours!

The gazpacho, more than a could soup is a drink that it’s consumed at the South of Spain in Andalucia as we said in our previous post. We find so fancy to fill up one of these glasses and share it with all of you. Its a really simple and fast recipe to create.

Are you ready to toast with us? Grab all these ingredients together:

  • 250ml of fresh Gazpacho (Click here to see how to do it!)
  • 5 long and green Asparagus
  • 1 Garlic tooth
  • 75ml Cream
  • Salt and Pepper
  • Olive Oil
  • 5 branches of Coriander
  • Green and purple sprouts


I have to say that the cream was really tasty and allows you to play with different textures and colors on a same glass, it’s simply amazing!

Just take you a few steps to confection it, see how!

  1. First, elaborate the gazpacho, you can see how clicking on the link.
  2. Now, wash carefully the asparagus and coriander. Chop in small pieces all the asparagus (except one piece we will leave for decoration) and place a small pot on medium heat.
  3. Place the garlic in and cook until brown, then add the chopped asparagus and let it cook altogether for a few minutes until the asparagus is soft. (You can save one of the tips for decoration later.)
  4. Add the cream and let it cook all together for few minutes. At the very end add salt, pepper and coriander. Let it cook once more for a few minutes.
  5. Take a blender or a powerful hand mixer and mix it while it’s hot, since it’s going to help the process.
  6. Now shave with a regular peeler the last piece of asparagus from the end until the top of it. Blench them in hot water for a few seconds and immediately take them into cold water, this will help to stop the cooking process. We want to bring up the natural pigment (Chlorophyll) of the asparagus and slightly cook it
  7. Place enough Gazpacho inside a glass of your preference leaving enough space for a layer of the cream and also a small layer without being filled. It doesn’t have to be overfilled!
  8. Now place on top of the cream layer the shaves of asparagus. Carefully place on top some sprouts, take your time, it will make a lot of difference and you want to delight your guests!
  9. For finishing you can place some drops of the best quality olive oil you have, some sea salt and fresh grounded pepper. Carefully!


We enjoy it a lot! Actually was really refreshing, and the acid in the Gazpacho cleaned very well the mouth when eating the cream. Was not heavy and easy to have. It’s something really fancy and easy you can do at home.

Will you try it and share with us your experiences? Let us know, we like to keep improving and know which kind of recipes you will like to see in here.


Looks awesome, doesn’t it? Keep going on, weekend is coming!

Iker & Julia.

Zucchini Noodles with Gazpacho and Asparagus


We started this idea on this weekend receiving some friends at home and deciding to make something great and refreshing to eat since the very first shiny hails of sun have arrived in Vienna. Is not necessary anymore to wear a jacket since is not cold and every time that the sun sets on the middle of the sky, the locals run to the green areas and public spaces to enjoy this magnificent event we are sharing on middle of March! Which sounds crazy when last year here, the winter last beyond April!

To celebrate this event we bring to yourself a nice and re-adapted idea of the typical Spanish Gazpacho. And what it’s that? The gazpacho is a typical elaboration at the south of Spain which its origin is still unknown, but the history on books have revealed that the first gazpacho or ancestors of the actual prepared in the Mediterranean was an elaboration prepared for farmers, elaborated with olive oil, garlic, salt, water and vinegar and grounded almond (like in ajoblanco, a far cousin of Gazpacho). This format was elaborated before the XVII, after this point where the tomatoes and peppers arrives in Europe after a clash of cultures with the new world, the Spanish came back loaded with a lot of products between these two red marvelous that gives the colour and essence to this recipe.

Today we decided to make a re adapted recipe based on what our box bring us this week. The traditional recipe is made with fresh and seasonal tomatoes, red and green pepper, garlic, onion, fresh cucumber, olive oil, salt and pepper.


Here is how we prepared our recipe:

  • 500gr of fresh tomatoes
  • 1/4 red pepper
  • 1/4 green pepper
  • 1 garlic tooth
  • 1/2 fresh cucumber
  • 1 dl. Olive oil
  • Salt
  • Pepper
  • 100 gr of dry bread
  • A branch of fresh coriander
  • 1/2 squeezed lemon.


And this is how we did it:

  1. Cut the peppers and remove out the seeds and the branch on top, wash under the water carefully and cut in pieces. Apply the same procedure to the tomatoes but without removing the seeds.
  2. Cut in half the cucumber and remove the seeds out. Cut in small pieces.
  3. Place everything in the blender and mix everything on the highest speed until you get a smoothie and nice texture
  4. Keep in the fridge until the service.


Now, we wanted to make something special, you can actually serve this really cold and drink it whenever you want.

But you would love to do this recipe, so join us on this Julia’s idea! You will need:

  • 1 big and fresh zucchini
  • 4 long and fresh asparagus
  • 1 garlic tooth
  • Salt
  • Peeper
  • Shaves of parmigiano
  • Olive oil
  • Green zucchini sprouts
  • Purple sprouts
  • Fresh made Gazpacho
  1. Peel completely the asparagus and cut them in pieces of 4-5 cm.
  2. Using a noodle-peeler peel down all a big zucchini avoiding cutting the middle. Keep them in cold water with some lemon juice for avoiding oxidation.
  3. Put a pan on high heat, when hot add some olive oil and garlic together with the cut asparagus.
  4. Sauté them until golden brown, remove the pan from the heat.
  5. Mix in a bowl the zucchini noodle with some of the gazpacho. Add salt and pepper and a bit of olive oil.
  6. Place in the middle of a plate, and on top the just made asparagus .
  7. Shave the parmigiano on top, add a dash of olive oil and cut the sprouts decorating the top.


Just drinking the Gazpacho by itself was delightful! We seriously invite you to try this recipe and do it on your way. Its refreshing, tasty and another way to eat tomatoes on this season.

Did you already elaborated gazpacho? Also this recipe? Please share with us your experience and write down your thoughts. We are more than happy to hear from you.

See you until a next time! Coming soon!

Have a nice week everyone!

Iker & Julia

Buckwheat Paella with Seafood and Veggies


Julia: A good friend of us came over for Lunch, she is italian, Iker basque and me from south tirol, very international today!
And international lunch needs an international dish, that’s how we got the idea of making a buckwheat Paella. I normally know the buckwheat only from a cake, which is very typical in my region, but I never cooked with buckwheat cereal itself. Besides that is buckwheat very healthy, it’s gluten free and perfect for a paella, because the starch allows to make it very creamy. I think it’s an ingredients that needs more attention, because you can use it also perfect for a salad, soup and of course the buckwheat flour, which has a very interesting taste!

Iker: Paella, well known in the South of Spain in the community of Valencia as “Paella Valenciana” it’s one of the icons of the Spanish gastronomy. But, what is it this famous word we have been hearing from a long time and gathers a whole community, family or friends on a sunny Sunday after going to church and share this meal in this particular  thing and big pan called “Paellera“?

We can find plenty histories trying to affirm the origin of this icon in the Spanish gastronomy, that comes for humble roots as many dishes. Paella was a farmer meal where people gather left overs of diverse vegetables and due the proximity with the sea, the protein that they could gather from it, had a main presence on it. There is also many variations of this recipe and actually we can find with rabbit, chicken, duck even snails! The reason of being a easy dish to perform let it be variate it all around the country with local products from each region.

But, the Agriculture Ministry together with the Regulatory Council of the Denomination in Valencia have decide that all “Paella Valenciana” must have this ingredient in it to be considered as such, but also the following ones that are being use general and traditionally: rabbit, chicken, green bean (Ferraura), lima bean, tomato, rice, olive oil, water, saffron and salt.

So Julia and me decided to make a dish that will pleasure a lot our guest which comes from the East coast of Italy, in Bari and who knows very well this traditional Spanish dish. At the end of the meal she was more than satisfied with the result and enjoy with us this afternoon with some wine and this amazing buckwheat Paella.

For the fish we used frozen fish, in Vienna it’s not so easy to get fresh fish and besides that, fresh fish is very expensive,  especially seafood.



  • 2 cups of Buckwheat
  • 6 cups of Fish Stock
  • 0.5 g Saffron
  • 1 Big red Pepper
  • 2  Medium Carrots
  • 1  Big Onion
  • 5 Garlic cloves
  • a hand full of Wild Garlic
  • 1 cup of White Wine
  • 1 Tbsp Paprika
  • 1 cup green Beans
  • 500 g mixed Seafood
  • Salt and Pepper
  • Olive Oil


Step by step: 

  1. Let’s start washing the buckwheat under the water until it comes out crystalline, same procedure we will apply to the seafood, washing a little bit.
  2. For starting we are gonna grab our paellera and heat it up, then add some olive oil and add the chopped onion in with the garlic, let them dance and and jump all around stirring with a spatula from time to time. Watch out the heat!
  3. Also we will need to heat up the fish tock, and how do you do it? You can buy one in the supermarket or do it by yourself
  4. When they are caramelized, add the pepper in with the green beans and then the carrots, let them cook together, mixing the colours and flavours. Add some wine and let reduce the liquid. Add some salt and pepper
  5. On this point you can add in the paprika with the saffron and let them cook with the rest of the ingredients
  6. Now add the buckwheat and let it cook together a little bit. This is when we have to add slowly cups of our hot stock fish and let it cook, this is going to depend of the heat, the type of grain and how big our paellera is. Normally you have to use 3 times of liquid vs 1 of cereal.
  7. When it’s about to be cook or 10 minutes before finishing add the seafood and the wild garlic chiffonade. Let it cook all together for a last time getting this thick and gluey red liquid with all the saffron, paprika and seafood aroma and let it reduce until is well cooked.
  8. For last cover it with a dry cloth the whole thing for five minutes before bringing into the table.
  9. Serve with a dash of olive oil all around and please enjoy!Was a real pleasure to prepare this dish, it’s amazing the smeel of the seafood and saffron. To see how everything comes together into this final product and was even more delightful to enjoy it with friends after a cooking midday. We find special to see how every ingredient comes to take part of the play and melt in the pan.

Join us and try this recipe, you can variety it with the condition of sharing your experience with all of us. From here we want to wish you a nice weekend in company of friends and family.


Julia & Iker.

Jam ‘n Rosemary


It’s time for a new Cocktail. I think we focused a bit too much on food dishes and posts and forget about the word of drinking and mixing. To be honest I am a real Lover of good Cocktails, mostly of a simple and dry one. Iker is more the sweet ‘n creamy type. I love the scenario when we are having Drinks on a Bar, because the waiter always mixes our orders, they don’t expect men drinking Coladas. He is just a little Lady!

The last weeks I noticed that I really miss working as a Barkeeper, mixing Cocktails, shaking, watching people drinking, mixing again, shaking again, watching again…
But not working as a Barkeeper doesn’t mean, not drinking Cocktails, right? And how says no to a nice drink after dinner, is like having dessert, it closes the circle.

What you need: Shaker and Ice cubes and…

  • 4 cl Hendricks Gin (you can also use any other Gin)
  • 2 cl Grand Marnier
  • fresh Rosemary
  • 2 cl fresh Lemon Juice
  • a big tbsp Orange Jam ( we use a home made, but you can also buy one)
  • 5 cl fresh Orange Juice
  • fill up with Sparkling Water


How to mix your perfect Jam ‘n Rosemary:

It’s actually very simple and a lot of fun: Pour all the liquids plus rosemary in a shaker, add ice and start shaking. You can also smash the rosemary gently in the shaker before adding the rest of the liquids. Shake for a few minutes and strain it in a glass, filled with ice. A slice of Orange and a rosemary branch finish the drink. Lay back, cool down and get drunk….no  kidding…enjoy!

DSC_0066Iker& Julia, Cheers 🙂