Pascale loves cooking most when she can use produce from her garden or wild plants she has gathered.
As a teenager, Pascale developed an interest in plant-based living and began cooking for herself as a result. Founding Urkraut, together with Melissa, marked the beginning of her fascination with seasonal ingredients from the garden, fields and meadows, and her deep passion for cooking.
What sets Urkraut apart is the emphasis we place on fresh ingredients such as fruit, vegetables and herbs. Urkraut shows you how to finely prepare and preserve everything you can grow, harvest and forage yourself, so you can enjoy seasonal food all year round. The focus is on simple recipes with a creative twist. Whether it’s heirloom vegetables, fresh wild herbs or overripe fruit: at Urkraut, you’ll find a recipe for it.
How did you come up with the name for your blog?
We were looking for a name that highlights the origin of ingredients. Our name is a combination of "Urknall” (Big Bang) and "Kraut” (herb).
How and where do you keep your favourite recipes?
Just like my mum used to – I keep everything in a folder. The recipes are full of notes.
Do you have any cans in your cupboard? And if so, which?
Pulses such as chickpeas – for when I’m in a hurry. And right at the back, there's a tin of ravioli waiting for an emergency.
Milk chocolate or dark?
Definitely dark chocolate!
What's your most important meal of the day?
Breakfast! It’s usually rather uneventful, but without it I'm hungry all day and no use to anyone!
What is currently your favourite food?
As a seasonal recipe developer and food photographer, I’m always discovering something new – so it's hard for me to decide. However, the longer I cook, the more I come to love classic dishes with a creative twist.
What's the most important spice or seasoning in your kitchen?
They might not strictly count as seasoning, but for me, fresh herbs such as parsley, mint and chives are a must.
I love cooking most when I can use produce from my garden or wild plants I’ve gathered.
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