As already promised in the last aroma blog, today we devote ourselves to the aroma kitchen.
Aromatic oils affect our body and mind in various ways. Lavender calms, tangerine makes us feel hugged, peppermint refreshes and ensures concentration. In general, the fragrance oils may only be purchased in the best quality and should not replace herbs and spices - but lovingly extend food.
Today we'll tell you great tips for heavenly dishes!
Fragrant aroma oil - Menu:
Wholemeal bread with flavoured butter
Avocado salad with shrimps and lime oil dressing
Mango soup with Lemongrass and cinnamon oil
That's how it works:
For the flavoured butter, warm 250 g butter to room temperature.
Pick the leaves from 2 sprigs of fresh oregano, 2 sprigs of fresh basil and 2 sprigs of fresh lemon thyme and finely chop. 2 drops of marjoram oil on ½ teaspoon original salt* drop all ingredients with the hand mixer stir well.
Arrange with fresh wholegrain bread and serve cold.
Peel 1 ripe avocado, remove seeds and cut into cubes. Core 1 red pepper, 1 green pepper and some black olives and cut them into cubes. Cut 1 red onion and 120 g Gouda into small cubes. For the marinade, whip 4 tbsp balsamic vinegar with 1 pinch of salt*, 1 pinch of black pepper, 8 tbsp olive oil and 3-4 drops of lime oil.
Put 200 g of cooked shrimp in the marinade and leave to stand for 3 hours in the refrigerator. Half an hour before serving, add the shrimp to the salad and arrange in small bowls.
Peel 2 ripe mangoes, remove seeds and cut into cubes. Peel 1 medium onion and 2 small cloves of garlic and cut into small pieces and sauté in 2 tablespoons of butter. Add the mango cubes, quickly deglaze with 125 ml white wine and pour 1 l vegetable soup. Simmer with a chili pepper for about 30 minutes, then remove. Purée the soup and bring to a boil. Mix 2 drops of lemongrass oil, 2 drops of coriander seed oil, 1 drop of cinnamon oil with 4 tablespoons of cream and stir in the soup.
Season with salt and pepper and serve hot.
Mix 250 ml of rose syrup, 2 drops of rose oil, juice of one orange, 2 tbsp campari and 200 ml white wine and place in the freezer. After about 2 hours, lift the stiffly beaten egg whites under the mixture and allow to freeze for a further 30 minutes.
Decorate with edible flowers and serve immediately.
There are great books on the subject of "aroma cooking" - these ideas are from the book aroma-cuisine - culinary delights with essential oils of Sabine Hönig and Ursula Kutschera.
We wish you good luck and have fun with the noble droplets in your kitchen - it's so nice to try something new again and again.
We at the Goldener Berg, too, are using new, fresh, healthy local ingredients to conjure traditional specialties and new products from around the world. Let yourself be pampered in one of our restaurants - that's how the Alps taste!
*About salt: Many like to use sea salt in the kitchen - because it stores the light and the good vibration of the water. Sometimes we also resort to the popular "Ursalz". The salt was created more than 200 million years ago and lies at a depth of 400-500 meters - completely protected from the modern environmental influences, and therefore known and appreciated as a seasoning and remedy.