When it comes to recipes from Robi, the great thing about them is that he not only creates amazing food, but educates us about surprising kitchen techniques! For the story behind this delicious bite click here.

Ingredients

• 2 small red beets
• beet juice
• 2 tbsp pomegranate vinegar
• 250 g eddo (or jerusalem artichoke)
• 1 tiny clove garlic
• 1 tbsp fresh creamy goat cheese (or créme fraiche)
• 1 drop chili oil
• 4 small red beet or swiss chard leaves
• 2 hazelnuts
• few drops hazelnut or walnut oil
• salt
• butter

Instructions

For the red beet powder
Wash the smaller red beet, peel and grate very finely. Squeeze the juice from the grated beet with your hands and reserve the liquid. Spread the dry grated beet thinly on the glass plate of your microwave. Microwave for 30-40 minutes at the lowest possible setting. Keep an eye on the microwave to prevent the grated beet from getting burnt. Remove the dried beet and sift through a fine sieve. Reserve the beet powder covered at a dry place.

For the beet cubes
Wash the other red beet and wrap in aluminium foil. Bake in a 200°C / 390 F hot oven for 1 hour. Remove from the oven and chill to room temperature. Unwrap the beet, peel and cut into 0,5cm cubes. Cover the cubes and set aside.
Replenish the reserved squeezed beet liquid with beet juice to get approximately 150 ml beet juice. Transfer the beet juice with the pomegranate vinegar, beet trimmings and a pinch of salt to a small pot. Reduce at the low heat until the liquid starts to get syrupy.

For the eddo
Wash the eddos (or jerusalem artichokes) and peel. Cut 4cm long tubes from the eddos using an apple core remover. Trim the ends. Cook the eddo tubes according to their thickness for 4-6 minutes in boiling hot salted water. Chill in ice water, strain, cover and reserve.
Finely chop the remaining eddo and transfer to a small pot with a tiny garlic clove and a generous pinch of salt. Add enough water to just barely cover the eddo. Cover and cook over low heat until the eddo is very tender. Strain the cooking liquid. Blend the cooked eddo with 1 tbsp creamy fresh goat cheese (or use créme fraiche). Press through a fine sieve. Season with salt and a drop of chili oil. Keep warm in a bain marie or over low heat (stirring regularly).

To serve
Wash the beet or swiss chard leaves and drain. Grate the hazelnut into paper-thin slices. Add the beet cubes to the reduced beet syrup and warm over low heat. Melt 1 tbsp butter in a small pan, add a generous pinch of salt and warm the eddo tubes in the foaming butter. Sprinkle 1-1,5 tsp beet powder on a cutting board. Using a knife or a dough scraper arrange the powder to a long 3mm thin band.
Put 3 tsp eddo puree on warm plates. Add 5-6 beet cubes around the puree heaps. Briefly drain the eddo tubes on kitchen paper and roll crosswise in the beet powder to get a twirling pattern. Add 2 tubes to the plate. Sprinkle with grated hazelnut. Add 4-5 drops of hazelnut or walnut oil and decorate with 2-3 beet or swiss chard leaves.

A wonderful light Waldorf Salad with no mayo!

Ingredients

For 4 servings:

• 2 Red apples, cored and diced
• 2 Green ( Granny Smith) apples, cored and diced
• 4 stalks celery, diced
• 1/2 cup raisins
• 1 cup toasted walnuts
• 2 tablespoons Donum Terrae Walnut oil
• 1 tablespoon Donum Terrae Apple vinegar
• salt
• pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

Our friend Robert Nagy has created again something really great, this time he used our Grape Seed oil, which he likes so much

Ingredients

• 250 g celery root
• 1 tbsp fennel seeds
• 250 ml vegetable stock
• 1 tbsp flavorful grapeseed oil
• 2-3 tbs canola oil
• 2 drops chili oil
• 2 tbsp quinoa
• handful small red and white grapes
• 25 ml dry vermouth (e.g. Noilly Prat)
• 50 ml walnut oil
• green part of 1 scallion
• salt
• oil for frying

Instructions

For the quinoa
Add the quinoa to a fine sieve and pour some boiling hot water over it. Transfer the quinoa to a small pot, cover with hot water, cover and cook until soft. Drain and spread the cooked quinoa on a baking tray lined with parchment paper or a silpat mat. Season with a generous pinch of salt. Dry the quinoa in the oven at 80°C / 175F for 1-2 hours until completely dry. Remove from the oven and break up eventual clumps with your hands.
Heat the oil for frying in a small pan. Add the cooked and dried quinoa and fry until golden brown. Drain the oil into a new pan. Drain the quinoa on kitchen paper.

For the celery cream
Wash the celery root. Peel and trim off large brown spots. Cut into 1cm cubes. Heat the vegetable stock in a pot, add 1 tbsp fennel seeds and put a steaming basket on top. Add the celery cubes on top, season with a generous pinch of salt, cover and steam until the celery is very soft.
Transfer the steamed celery root to a new container. Sieve the cooking liquid and reserve. Blend the celery root with 1 tbsp flavorful grapeseed oil, 2-3 tbsp canola oil and add as much reserved cooking liquid to get a smooth and fine puree. Season with 2 drops chili oil and salt. Strain the puree through a fine sieve. Keep warm or refrigerate and reheat over low heat stirring constantly.

For the caramelized grapes
Just before serving the dish, heat a small pan until very hoz. Wash the grapes and cut the larger ones in half. Add the halved grapes with their cut side down to the hot pan and allow to caramelize for a few moments. Add the whole grapes and toss the pan to loosen the halved grapes. Add the vermouth and season with a pinch of salt. Reduce the liquid slightly, then remove the pan from the heat.

To serve
If you have a siphon bottle, transfer the creamy celery root puree to the siphon, charge with 1 (N2O) cartridge and shake vigorously. Put about 3-4 tbsp celery cream in small warm glasses, add the grapes on top and sprinkle with crispy quinoa. Decorate with a few thin strips scallion greens and sprinkle with about 1 tbsp walnut oil.