Ingredient list

Young spruce shoots are the fresh spring growth tips of the Norway spruce, harvested when they are bright green, soft, and still tender. They have a distinctive, resinous, and freshly forested flavour with a subtle citrus note. In the kitchen, they are used to make syrups, lemonades, vinegars, fermented drinks, and as a garnish for desserts and salads. They are rich in vitamin C and various terpene compounds. Harvesting typically takes place in April and May, when the shoots are at their most delicate. They have gained popularity in Nordic and foraging cuisine, which emphasises the use of wild and seasonal ingredients sourced directly from nature.

Za'atar je tradiční směs koření z Blízkého východu, která se skládá ze sušeného tymiánu, sumaku, opražených sezamových semínek a soli. Charakterizuje ji výrazná bylinná chuť s citrusovým nádechem od sumaku. Používá se na posypání chleba, hummusu, jogurtu, grilované zeleniny nebo masa. Je nezbytnou součástí libanonské, turecké a izraelské kuchyně. Často se míchá s olivovým olejem jako dip na chléb. Skladujte v uzavřené nádobě na suchém místě.

Zander is a freshwater fish of the perch family, widely found in rivers and lakes across central and eastern Europe. It is considered one of the most prized freshwater fish thanks to its delicate, white, firm flesh, which is low in fat and contains few bones. In the kitchen it is highly popular and suits frying, baking, grilling, and braising. Classic preparations include pan-fried fillets in butter, zander in white wine, or served in a light cream sauce. Its mild, neutral flavour pairs excellently with herbs, lemon, and light side dishes such as boiled potatoes or vegetables.

Zucchini, also known as courgette, is a summer vegetable from the gourd family, originally from Central America and now cultivated worldwide. It has a cylindrical shape, a smooth skin typically dark green in colour, and a delicate, mildly sweet flavour. Raw, it can be added to salads or grated into batters. boiled or steamed it makes a light side dish. roasted it pairs beautifully with herbs and cheese. It is an excellent ingredient in soups, risotto, ratatouille and vegetable fritters. Low in calories and rich in water, B vitamins and minerals, it can be prepared in countless ways and combined easily with meat, fish and other vegetables.

Blossoms of the zucchini plant, known as zucchini flowers, are delicate edible treats, prized as a culinary delicacy. Light orange to yellow in colour, they have a tender texture and a mildly sweet, herbal flavour. Most commonly, these flowers are stuffed with ricotta, herbs or cheese and then fried in a crispy batter. Popular as a garnish for soups, risottos and pasta dishes, they have a long tradition in Mediterranean cuisine, particularly in Italian and Greek gastronomy. Harvested early in the morning while fully open, they are best used as soon as possible after picking, as they wilt very quickly.