Who translates Bowl simply with bowl, was evidently not on Instagram for a long time. Bowls have been the perfect food there for a long time: different vegetables and side dishes served in a bowl, the pure soulfood. Annette Abt also eats the eye.
Food is life. Or? We live not only because we eat, but also because we enjoy our food – at best. It is especially nice when you get to know something new; when we come from vacation and have dishes with us; when friends from another country invite us to traditional food, the bite of Bayer in his first fish roll and the Berliner eats a Frankfurt and the Frankfurter a Berliner. We are very close to the food if we prepare it ourselves and do not get served or just heat it in the microwave; if we dare to eat a cake alone and if others say, “That was delicious, are you cooking again?” Today there is something to mimic from the Munich restaurant “Tafel & Schwafel International” – that is the name of the restaurant of Annette Abt in full name. The landlady has always been cosmopolitan and is, before her independence, happy and traveled a lot. She loves internationality, cosmopolitanism, other cultures and above all tolerance. To represent these cornerstones in her small restaurant was important to her. Therefore the name.
Over the years, various nationalities have worked in their kitchen: from Togo, Morocco, Argentina, Peru, Iran, Italy, Germany. And in service were – and are – the nations of Spain, Israel, Croatia, USA and Austria on the road. This colorful mix of skin color, language and culture has always kept the “Tafel & Schwafel International” alive and created a great creativity on the menu. Not to mention the tolerance that occupies the largest space in the small room of the restaurant. And that’s why we are preparing a bowl today – a bowl in which we mix colorful ingredients that will end up with something especially delicious.
Salmon filet bowl, avocado, riso nero, sweet potato fries, beetroot
Preparation time: 35 – 40 minutes
For 4 people
INGREDIENTS
- 2 salmon fillet
- 2 ripe avocado
- 2 medium sweet potatoes
- 300 grams Riso Nero
- 100 grams purslane (watercress)
- 4 small beetroot balls, uncooked
- ½ liter vegetable broth
- 2 limes
- olive oil
- 1 glass of white wine
- Roasted white sesame
- 2 shallots
Preparation
- Cook the beet softly in salted water for about 30 minutes, then peel (preferably with gloves as they stain strongly) and cut into finger-thick slices
- Sauté the shallots, add black rice and sauté, deglaze with white wine and then gradually add the vegetable broth (as with a risotto), cook until the cooking point is reached. The rice remains firm and grainy.
- Peel sweet potatoes, cut into finger-thick pomme sticks, season with olive oil, salt and pepper and cook at 180 degrees in the oven for about 20 minutes.
- Mix 2 limes, 8 tablespoons olive oil, 2 tablespoons honey or brown sugar, salt and pepper for the lemon marinade.
- Halve the avocado, remove seeds and peel and quarter.
- Turn the beetroot and avocado wedges into one third of the lemon marinade and sprinkle with sesame seeds.
- Sauté the salmon fillet in olive oil, salt and pepper.
- For serving, it is best to take a deep dish, for example a nice pasta plate, and arrange the ingredients side by side like pieces of cake: 2 tablespoons of black rice, 6 sweet potato fries next to it, 2 pieces of avocado next to it, slices of red beet and finally the salmon fillet. On top garnish with a handful of purslane and spread the rest of the marinade over it. Good Appetite! Bon Appetit! Prijatnogo appetita! Shahiat jayida! To guaden!