Log in to follow creators, like videos, and view comments.

© 2023 TikTok


Shemesh Kitchen


🌞COOK THE PAIN AWAY🌞 A cheffy chef and a sad blogger. ⬇️FULL RECIPES HERE⬇️





0 posts


14 posts


Let’s make green asparagus with rhubarb and goat cheese from our cookbook “Shemesh Kitchen.” did you know we included many brand new recipes in this book?  You can order the cookbook now! . . #chef #cookbooks #cookbook #kochbuch #kochbuchliebe #spargel #asparagus #goatcheese #rhubarb  created by Shemesh Kitchen with Shemesh Kitchen's original sound
We made Jerusalem artichoke and porcini soup with green oil. The best thing about this soup is that you can use pantry products like vacuumed pre-cooked chestnuts and frozen porcini, so it’s available not only when in season and also much more affordable. We also add a cool textural element which is the Jerusalem artichoke “tartare.”

We weren’t super sure if we would be able to make green oil with leeks. But the super powerful Braun Household Powerblend 9 made it easy peasy leeky squeezy.

1 dry chili
2 tbsp Ghee (or butter or olive oil)
2 Shallots, sliced thin
1 Leek, halved, white part sliced thin, green reserved for later
2 sprigs thyme, leaves only
¼ celeriac, diced
300 g Jerusalem artichoke, peeled
200 g vacuum-sealed chestnuts
200 g frozen porcini
1.5 lt water

Saute the chili, shallot, and leek in ghee for 3-4 minutes until beginning to brown.
Add the celeriac and thyme and saute for 3 minutes. Add the Jerusalem artichoke and some salt (maybe a bit more ghee), and saute for 3 minutes. Add the chestnuts, porcini, and water and bring to a boil. Reduce heat, and cook on low, covered, for about 20 minutes until everything is very tender. Blend.

Green Oil:
1 bunch of chives (about 30 g)
1 bunch parsley (50 g)
greens of two leeks
150 g olive oil

Blanch the greens for 30 seconds in boiling salted water. Transfer into an ice bath. Squeeze out all the liquid, and add to the blender and the oil. Blend on high for 3 minutes until the oil begins to steam. Strain through a coffee filter or cheesecloth.

4 small Jerusalem artichokes
1 slice celeriac
1 leek (white part only)
1 spring of thyme (leaves only)
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp ghee

Saute the vegetables in ghee, add the thyme and salt, and saute for about 5 minutes in total. Add the mustard, toast for 30 seconds, then deglaze with vinegar. Let it cook off for a minute until tender.

For restaurant-style plating, create a mound of tartare in the middle of the bowl. Slowly and dramatically pour the soup and allow it to surround the tartare like a hug. Drizzle with green oil and add some black pepper.

#braunhousehold f#forwhatmatters PowerBlend9 #ad
Get TikTok App