Fruit: Recipes that Celebrate Nature by Bernadette Wörndl

  • Bircher muesli with grated apple, pepitas, yoghurt and fresh grapes (page 17)

    from Fruit: Recipes that Celebrate Nature Fruit by Bernadette Wörndl

    • Categories: Breakfast / brunch
    • Ingredients: apples; walnuts; rolled oats; linseeds; wheat bran; pumpkin seeds; yogurt; pistachio nuts; grapes; honey
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Notes about this book

Notes about Recipes in this book

  • Easy potato flour kugelhopf

    • Astrid5555 on August 27, 2017

      Für einen glutenfreien Kuchen exzellent! Geschmack wie luftiges Biskuit, Heidelbeeren sinken leider alle nach unten, was in eine marmeladige Schicht resultiert, die aber echt lecker schmeckt. Nicht sehr schön anzusehen (schrumpelige Oberfläche, dort wo die Beeren sind, ist aber mit einer Schicht Staubzucker versteckbar. Fertig bereits nach 40 anstatt 60 Minuten.

    • Astrid5555 on July 31, 2018

      Excellent gluten-free kugelhopf with a very light texture. My blueberries all sank to the bottom, which resulted in a jam-like layer that tasted really yummy. Does not look very appealing on the outside, but can be covered with a dusting of powdered sugar. My kugelhopf was done already after 40 minutes instead of 60 minutes as stated in the recipe.

  • Elderflower cordial

    • Astrid5555 on May 27, 2017

      2 Tage stehengelassen und nochmals aufgekocht vor dem Abfüllen, ergibt 3 Liter. Laut Kinder bester Sirup ever!

    • Astrid5555 on July 31, 2018

      Let stand for 2 days and brought to another boil before filling into bottles. According to my kids best elderflower cordial ever!

  • Poppy seed cake with redcurrants

    • Astrid5555 on June 11, 2017

      Soooo gut, sieht zwar pothässlich aus, aber schmeckt unglaublich. Mehr Mohn im Kuchen geht gar nicht, perfekt für Mohnliebhaber. Die Ribiseln sind ein super Kontrast zur Süße des Kuchens. Backzeit bei mir knapp über eine Stunde und nicht 35-45 Minuten wie im Rezept angegeben. Werde ich auch mit anderen Früchten versuchen.

    • Astrid5555 on July 31, 2018

      Amazing cake, but not nice to look at. It‘s probably not possible to add more poppyseeds to a cake, perfect for poppysees lovers! The tartness of the redcurrants goes really well with the sweetness of the cake. Baking time was a little bit more than an hour, and not the 35-40 minutes stated in the recipe. Will also try with other tart fruit.

  • Cherry clafoutis

    • Astrid5555 on August 22, 2022

      Quick and easy clafoutis recipe. Did not have enough cherries so I added frozen sour cherries as well, which was an excellent combination.

  • Plum and fennel salad with ginger dressing and sesame seeds

    • Astrid5555 on July 25, 2021

      Loved the plum and raw fennel combination. Had to substitute limes for oranges, still delicious!

  • Sweet sour pickled mirabelle plums

    • Astrid5555 on July 11, 2021

      The smell while making the pickling liquid was incredible (used blackberry vinegar), can‘t wait to try these!

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  • ISBN 10 1925418448
  • ISBN 13 9781925418446
  • Published Apr 01 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia, United States
  • Publisher Smith Street Books

Publishers Text

This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.

We often associate fruit in recipes with preserves, cakes, sorbets, and desserts—all sweet dishes. However, fruit can be an incredible complement to savory dishes too. Adding blackberries to a duck breast— and-chard recipe or caramelized pears to a porkand-sage recipe creates an incredibly tasty dish with a great depth of flavor. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavor combinations we’re missing out on. This book shows you how to best incorporate fruit into your everyday cooking—whether the dishes are sweet or savory.

The book is arranged alphabetically by the central fruit used in the dish—twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb, and strawberries, as well as dried fruits—while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired by places further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.

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