travel through taste

Zurich Blogging

Taming the wanderlust through a plate of fresh & light food prepared at home

tuna in coconut crust

A little guide on how to mentally travel by creating your individual culinary experience at home!

We, travellers and foodies, are all facing a tuff reality: It got more complicated to travel after Covid19 time. But hey, why don’t we use this opportunity to challenge our creativity by spending more valuable time at home? Let’s experiment more in the kitchen and bring to our tables joyful culinary moments we collected on our travels. This little personal guide shall inspire you to create cosy travel moments at home!

Choose your favourite corner at home and decorate it with herbs & flowers that remind you of your holiday!

The spot that makes my mind wander most at home is my balcony! I decorated it with fresh herbs like basil and Moroccan mint and some lovely lavender! When it comes to spoiling myself with food I start with using special pottery to arrange my dishes! My latest shopping was at Coop where I found the perfect turquoise blue plates that remind me of Bali or Greece!

Create a playlist with all of your favourite songs collected!

Here you can find mine! I put together songs I listen to during my long flights or just while relaxing at the beach. Once back home I play it while I stand in the kitchen preparing my holiday delicacies!

Spoil your palate with a recipe that reminds you of a memorable food & travel experience

A recipe I really love is the Tuna in Coconut crust with edamame. It brings me somewhere between Greece and Israel!

Ingredients for the tuna:

  • A piece of fresh tuna, about 150- 200 grams
  • 1 tablespoon grated coconut
  • 1 tablespoon sesame oil
  • extra virgin olive oil
  • 1 tablespoon soy sauce
  • 200 grams of edamame

Preparation steps tuna:

Mix the olive oil and soy sauce, put the tuna in the soy sauce, and wet it from both sides. Use another bowl, mix the sesame oil with the coconut flakes. Now put the tuna in the coconut mixture and after pan fry it for 2 min each side. Take the tuna from the pan and cut it into slices. Optional: put some lemon juice or extra virgin olive oil on the top of the tuna slices.

For the edamame:

Bring a pot of salted water to a boil and cook the pods in it (previously washed in clear water) for about 5 to 6 minutes at medium heat. You can defrost precooked but still frozen edamame in this way, which reduces the cooking time for them by about 2 minutes. Then pour them into a sieve and let them cool down a little before serving. Sprinkle with some sea salt.

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