One question I get asked quite often, is where I buy all my groceries. It’s definitely not an easy one to answer. Over time, I have worked out – what I call – a grocery dance. One day a week I will go out and do a big shop to fill my empty fridge with everything I need and want. I call it a dance because I get everything from many, many different places: I will source kale and carrots from one place, eggs from another, and grains from a third.
On Saturday mornings (given I wake up early enough) I’ll often go to my local farmer’s market. From a small and lovely stall that sells organic products, grown and harvested from their farm just outside of Berlin, I will get most of my seasonal vegetables, fruits and free-range eggs. What I don’t get there I will try and find at a bigger organic store around the corner, although, as much as I try, that is not always an option.
When money is short at the end of the month or I am craving something that is not quite seasonal I will pop into my local supermarket and have a look there. I’m very lucky to live in a city that is adapting so quickly to the current wish to source as eco-friendly and organically as possible. Many supermarket chains in Germany have started to develop their own range of organic products that are much more affordable than those in special organic stores. I usually get different kinds of plant milk, grains, flour, feta cheese and little bits and bobs like vegetable oils, maple syrup and seeds from the supermarket.
I was really happy when REWE, a big supermarket, contacted me saying how much they love what I am doing online and would like to work with me. They have been working hard on their own organic products, selling everything from peanut butter to vegetables and fruits. So I’m really happy to share with you one of two recipes that I created for them to spread information about ways of purchasing organic products for less money!
This first one is very close to my heart, as it really tested out my patience. For a week, I ate beetroot for pretty much every meal, trying to perfect this recipe. I am really happy with the result – which also looks quite stunning – and you can either make it vegan or vegetarian!
Beetroot, Leek & Walnut Tarts
- Prep Time: 50 minutes
- Servings: makes about 8 tartes
For 8 small tarts
60g buckwheat flour
40g sunflower seeds
4 tbsp olive oil
1 tsp salt
1 tsp baking powder
a few twigs of rosemary
1 red onion
1 clove of garlic
1 tsp thyme
2 tbsp olive oil
1 tsp salt
2 tbsp apple cider vinegar
2 handfuls of basil leaves
50g walnuts (+ a couple extra ones for the décor)
140g goat cheese (optional)
Preheat the oven to 175°C/350°F
To prepare the crust, put the oats, buckwheat flour, and sunflower seeds into a food processor for a couple of seconds, then add the remaining ingredients and process until the crust takes on a greenish colour and the leek is entirely reduced to small pieces. In case your crust seems too dry, add a bit of water.
Grease your tart baking forms with olive oil and press the crust into the forms with dampened hands.
Put your crusts into the oven and bake for 15 to 20 minutes.
In the meantime, prepare the beetroot filling: dice the red onion and garlic and sauté them with olive oil on medium heat. By hand or using a food processor, grate the beetroot finely. In a large bowl, season the beetroot puree with salt, apple cider vinegar, and thyme. Break the walnuts into pieces, rip the basil leaves into smaller pieces and mix them in. Add the mixture and the water to the pan with the onions and let everything simmer for a good 20 minutes. If you wish, add 120g of the goat cheese after 15 minutes (you will use the rest to decorate in the end).
Take the crusts out of the oven, top them with the beetroot filling and bake for another 10 minutes.
Decorate your tarts with some walnuts, basil leaves, and the leftover goat cheese. Enjoy!