“Das Brunch” with sisters Sophie and Xenia von Oswald is back, inviting you to the “silent green Kulturquartier” in Berlin-Wedding for their ninth brunch
Behind the pop-up event “Das Brunch” are Sophie and Xenia von Oswald, sisters who have been successfully expanding their expertise in food since 2014. Hard to believe that their event tomorrow, on the 1st of April, is taking place for the ninth time – this time in the “silent green Kulturquartier.” The concept is simple: there are always three meals, one vegan, one vegetarian, and one dish with meat. In composing the recipes, they mix in influences from different cultures that really make the dishes into something special. And the ingredients they use are mainly regional, of course. We are happy to be able to share delicious recipe creations from their many lovingly compiled dishes with you. And regardless of their recipes published here, the event is definitely worth a visit tomorrow – 700 proud guests made their way there last time! Let’s see who turns up tomorrow for “Das Brunch.” Either way, we definitely won’t be missing it!
Baby leaf salad with kefir-pomegranate molasses dressing
- 4 tbsp olive oil
- 1 tsp dijon mustard
- 3 tbsp kefir
- pinch of paprika
- 1⁄2 tbsp pomegranate molasses
- salt and pepper to taste
- 150 g mixed leaf lettuce (whatever is in season and looks good)
- 1 small bunch of radishes, finely sliced
- 2 spring onions, finely sliced
- pomegranate seeds (to garnish, optional)
- For the vinaigrette: beat together olive oil, mustard, kefir, pomegranate molasses, and paprika. Season with salt and pepper to taste.
- Combine lettuce, radish and spring onion and mix with dressing. Sprinkle with pomegranate seeds, if using.
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- 1 cauliflower
- 2 tbsp olive oil
- salt & pepper to taste
Preheat the oven to 180°C. Slather the cauliflower with olive oil and season with salt and pepper to taste, then roast in the oven on the middle rack for 20-30 minutes until tender and crispy around the edges.
Feta & Watercress Creme
- 100 g feta
- 15 g capers
- 60 g spinach
- 20 g watercress
- 30 ml oil
- 1 tbsp lemon juice
- 1⁄4 green chili, deseeded and roughly chopped
- salt & pepper to taste
Blend all ingredients in a food processor until you have a smooth and creamy paste. Drizzle over cauliflower and enjoy!
Zhough: Spicy Middle Eastern Herb Relish
- 1 bunch of coriander leaves and stalks
- 1/2 bunch parsley, leaves only
- 1 tsp coriander seeds
- 1/2 tsp cardamom
- 1 fresh jalapeno
- juice of half a lemon
- 3 tbsp olive oil
- salt pepper
Blend all ingredients using a food processor or a stick blender, then season with salt and pepper to taste.
Moroccan Spiced Chickpeas in Chorizo-Tomato Sauce
Ingredients (serves four)
- 200 g onions, roughly chopped
- 100 g chorizo, roughly chopped
- 140 g carrots, peeled and finely chopped
- 110 g celery stalks, finely chopped
- 64 g dried apricots, finely chopped
- 11 g garlic, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp allspice
- 1/2 tsp chili flakes
- 1 bay leaf
- 1 can whole tomatoes
- 400 g passata
- 1/2 can water
- 1 can chickpeas, drained and rinsed
- 1 tsp apple cider vinegar
- 5 cm grated fresh ginger
- Heat olive oil in a large, heavy-bottomed pot. Add onions, chorizo, carrots, celery, apricots, and garlic and fry gently until soft.
- Add spices and bay leaf and fry until fragrant. Add tomatoes and break up roughly with a wooden spoon, then add passata and water.
- Allow to simmer until reduced by half, then add chickpeas, vinegar, and ginger. Simmer for a further 10-15 minutes on low heat.
- Season with salt and pepper to taste. Serve piping hot with bacon, zhough, and sausage!
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