Nothing quite beats the taste of fruit, vegetables or herbs that you have grown yourself. Whether you have a huge garden or just a tiny balcony, this new edition of the Mica Decorations Magazine will instantly teach you what to plant and when, as well as when you can start harvesting and how you can turn your home-grown produce into the most incredible dishes for your dinner table.
A home-grown feast
With the increasing emphasis on seasonal produce, local favourites and biodiversity when it comes to cooking and growing, sometimes we all need a guide to help us navigate the world of eating delicious and healthy food. Et voilà! You can find answers to all your questions on how to get started with your own home garden and how to get cooking with fresh ingredients in the Mica Decorations Cookery Magazine, available in four languages.
Here you will discover the best fruits, vegetables and herbs for your garden or balcony, how to grow and harvest them and how to make them into delicious, healthy dishes for a delightful home-grown feast. All the stunning photos used in the magazine include items from the Mica Decorations collection, a perfect finishing touch to any extra special dinner.
Recipes from Michelin-Star chef André van Doorn
With the help of Michelin-Star chef André van Doorn we have put together 25 incredible and original recipes. What do you say to cornsalad with Parma ham, pumpkin cream and rocket pesto? Perhaps you prefer a delicious dish of cod with cucumber cream topped with home-grown edible flowers? Or why not try our favourite, cherry tomato tarte tatin with rosemary and Gorgonzola?
Now just sit back, get inspired and learn how to turn any outdoor space into your very own home garden. Click here to order your copy of our cookery magazine today!
Can’t wait to get started? Here’s one of our fantastic recipes to give you a taste:
Spinach salad with orange,
goat cheese and walnuts
INGREDIENTS
FOR 4 PEOPLE
300 g baby spinach leaves
3 tbsp walnut oil
2 tbsp grapeseed oil
1 tbsp sherry vinegar
1 tsp smooth French mustard
1 orange, zest to taste
12 pearl onions
100 ml beetroot juice
100 ml vegetable stock
2 tbsp sushi vinegar
1 tsp turmeric
200 g young goat cheese
8 walnuts, halved
100 g goat’s milk yoghurt
1 tbsp honey
½ tbsp tarragon, chopped
Freshly ground pepper
Salt
PREPARATION
Preheat the oven to 180 °C. Wash the spinach leaves and dry them in a salad spinner or with a tea towel. Make a vinaigrette from the walnut oil, grapeseed oil, sherry vinegar, mustard and salt and pepper, and mix with the spinach just before serving, together with orange zest to taste. Cut the pearl onions in half lengthwise and roast them in the oven until half cooked. Let the oven cool to 160 °C.
Remove the skins and divide the onions into segments. Boil half of the onions in the beetroot juice with 1 tablespoon of sushi vinegar to achieve a nice red colour and the other half in the vegetable stock with 1 tablespoon of sushi vinegar and the turmeric to achieve a nice yellow colour. Cook both for 6 minutes, and allow to cool in the liquid.
Cut the young goat cheese into 1 cm slices. Spread the walnuts over the slices and press them slightly into the cheese. Let the cheese get lukewarm in the oven. Arrange the spinach in the middle of the plate, put the goat cheese with walnuts on top.
Mix the goat’s milk yogurt with the honey and tarragon and pour this over the salad. Distribute the yellow and red pearl onions around this.
