“Das Brunch” is one of the events held by Sophie and Xenia von Oswald, and is the best brunch in town. Learn more about the founders and their website “Rocket & Basil”
Braised pumpkin with tahini sauce, walnuts, and pomegranate, paired with black beans, glazed parsnips, chermoula, and avocado. Or a poached egg with marinated buffalo mozzarella, hash browns, star anise tomato confit, baby spinach with rhubarb vinaigrette, finely sliced asparagus, and wild garlic pesto.
Actually, you could just call it a day right there – this list of ingredients sounds so heavenly, your self-made breakfast during the week doesn’t have the slightest chance of keeping up. Thank god that’s exactly what the weekend is for and why “Das Brunch” was born. Since the summer of 2014, Sophie von Oswald (at first with her friend Julia Ward and now recently with her sister Xenia) has been organizing this kind of food event, which the half-Iranian sorely missed from her childhood in Australia here in Berlin.
This rich variety is reflected in the recipes that they create themselves: a vegan, vegetarian, and meat option is always on offer at the sisters’ all-day brunch events. We’re really pleased to be able to publish one of those creations here. More delicious recipes can be found on Sophie and Xenia’s very worth reading website, Rocket & Basil.
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“When we develop new recipes, we always try to create new taste combinations that bring together influences from different cuisines. The foundation is always fresh ingredients – the quality of our products is very important to us and we never serve anything pre-made. What we love about cooking is how unbelievably creative it is. There are no real boundaries and you can almost combine and try out anything. So we happily look for new ways to approach traditional dishes. For example, a major component in our vegan offering at the coming brunch, THE WHOLESOME ONE, is a shakshuka – a dish with so many variations, somewhere between a stew and a sauce. Our brunch menu is always aligned to the current season. So the shakshuka is a warming, sunny dish that’s perfect for cold days. And, combined with our sweet potato chips and tahini sauce, irresistible.”
Thank you, Sophie und Xenia, for telling us more about what you’re doing and for all of the delicious hours that we’ve already spent with your dishes. But most of all, for allowing us to publish this recipe. Of course, it’s for the shakshuka mentioned above:
- 2 onions, coarsely chopped
- 1 yellow bell pepper, cut into thin slices
- 1 red bell pepper, cut into thin slices
- 3 garlic cloves, coarsely chopped
- 3 bay leaves
- 1 chili peppers, seeds removed and finely chopped
- 1 can of tomato purée
- 1 can of whole tomatoes
- 6 tablespoons tomato paste
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon hot paprika
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 200 ml of water
- ½ tablespoon agave syrup
- 1 pinch of saffron
- 1 can of black beans
- 40 g kale, deveined and coarsely chopped
- ½ of a sweet potato, cut lengthwise in thin, round slices with skin on
- Preheat the oven to 180°C, using the convection setting.
- Spread the sweet potato slices on a baking tray and bake for around 20 minutes until crispy. Remove from the oven and allow to cool.
- Heat 1 tablespoon of oil in a large pan. Add the onion, bell pepper, chili, and garlic and stew on medium heat for about 6 or 8 minutes until soft and transparent.
- Add the bay leaves, tomatoes, tomato paste, spices, water, and agave syrup and simmer on low heat for about 10 minutes. Add the saffron, season with salt and pepper, and continue cooking for another 20-25 minutes.
- Finally, mix in the black beans, add the kale, and cook everything together for another 3 minutes.
- Portion out your finished saffron shakshuka into deep plates and cover with sweet potato chips.
- P.S. from Sophie and Xenia: At our coming brunch, we’ll be serving our saffron shakshuka with avocado and fresh winter salad, a coconut tahini sauce, and some sourdough bread. You can also garnish the shakshuka with fresh cilantro, parsley, and pomegranate as desired.
TRANSLATION: MELISSA FROST
Julia co-founded one of the first fashion blogs in Germany in 2007 and became a freelance consultant for digital strategies after publishing her first book in 2010. After an eventful four years with Condé Nast working mainly in the digital department of Vogue Germany, she decided to launch her own online magazine with her dream partner, Veronika Heilbrunner. She is based in Berlin and loves to read books.