Nora Eisermann and Laura Muthesius are the creative team behind delicious slow food recipes. They have a unique style of styling and photography and a passion for art, design, and architecture. On their blog 'Our Food Stories' you will find only gluten-free and vegetarian recipes.
"We started very small from a personal ideal. We wanted to make gluten-free cakes that taste just as good as regular cakes. At that time, it was almost impossible to find a tasty gluten-free pastry or any other sweet treat in Berlin. So, we began creating our own recipes. They tasted so good that we also started photographing them to inspire our friends and family. Soon, the circle of fans and followers of our blog kept growing. Many people are drawn to the fact that all our recipes are 100% gluten-free and vegetarian, with some even being vegan or sugar-free.”
One of their favourite gluten-free recipes is the 'Light summer salad – peach tomato salad with buffalo mozzarella'. This dish shows how you can create something delicious with simple, healthy ingredients.
light summer salad – peach tomato salad with buffalo mozzarella
ingredients for 4 people
salad dressing:
6 tbsp olive oil
2-3 tps honey (liquid, easier to stir)
2 tps mustard, medium hot
1 tbsp white wine vinegar
2 tbsp lemon juice, freshly squeezed
salt & pepper
tomato peach salad:
1-2 handfuls of green beans
2 handfuls of Batavia lettuce or similar or a salad mix
2 large tomatoes
2-3 celery stalks
1-2 peaches
1 buffalo mozzarella
1 tbsp pine nuts
fresh dill
salt & pepper
For the salad dressing, mix well all ingredients or shake well in a small jar, season with salt and pepper. Cut off the ends of the green beans, cut them into bite-sized pieces and cook the beans in boiling salted water until tender, refresh in ice water, then sieve them off. Clean the lettuce and best wash it with a salad spinner, then cut into smaller pieces and place in a salad bowl or on a large plate.
Cut the tomatoes into slices, cut the celery into small pieces and the peaches into small wedges. Add the vegetables and fruit including the green beans to the salad and season with salt and pepper. Add part of the dressing and mix carefully with salad servers. Roast the pine nuts, divide the buffalo mozzarella into small pieces with your fingers and distribute both on the salad. Sprinkle a pinch of pepper on the buffalo mozzarella, add fresh dill possibly distribute more dressing over the salad or serve with it. Fresh bread with homemade spinach garlic pesto goes very well with it.
Bon appétit!
Follow Nora and Laura on Instagram at foodstories and designtales or take a look at St. Oak appartements.