Lauren Wildbolz

24/01/2024

Future Cuisine performed by Lauren Wildbolz -

FUTURE CUISINE ist eine Küche voller intensiver Aromen, steht für eine hochkarätige Kochkunst-Performance und hat es sich zur Aufgabe gemacht, mit rein pflanzlich-basierten Ingredienzen Gerichte und Menüs zu kreieren, welche die Zukunft des Fine Dinings repräsentieren.

23/01/2024

Come and visit me at Lake Week at the ZHAW Life Sciences in Wädenswiel->

2. February 2024

1.
12:00 Uhr Food Experience
Experience Fermentation
https://www.zhaw.ch/de/lsfm/ueber-uns/offene-hochschule/lake-week/food-experience/

2.
14.15 Uhr Session 3: Aus der Praxis: Pflanzliche Annäherung an die Planetary Health Diet in der Gastronomie
https://www.zhaw.ch/de/lsfm/ueber-uns/offene-hochschule/lake-week/food-service-perspektiven/

Language matters: Wir erforschen die Schlüsselrolle von Sprache und Kommunikation und machen Linguistik nutzbar für Berufspraxis und Gesellschaft.

10/12/2023

🎄✨ Exclusive Christmas Gift for Women only: One-to-One Cooking Experience with Lauren Wildbolz! 🍲💚

Ladies, treat yourself or a special woman in your life this festive season to a gift like no other - a private cooking experience with me, Lauren Wildbolz, in the heart of Zurich! 🌟🎁

Join me in my experimental kitchen for an intimate and enriching culinary journey. We’ll dive into the world of plant-based cooking, focusing on women’s health and creating dishes that are as nourishing and delicious. 🥗👩‍🍳

What’s in store for you:

* Personalised pre-course consultation to tailor the experience to your needs.
* 3-hour cooking class in my elegant kitchen, where you’ll learn and enjoy the art of healthy, plant-based cuisine.
* Savour the delightful meals we prepare together.
* Take-home recipes to recreate the magic in your kitchen.
* Ongoing support and advice post-course.

This isn’t just a cooking class; it’s a chance to connect, learn, and indulge in nutritious, tasty meals while deepening your understanding of dietary health. 🍃🥘

🗓️ Available throughout 2024 and up to January 2025. We’ll find the perfect date to suit you.
Gift this unique experience. 🎅💌

Perfect for a heartwarming and meaningful Christmas present! Spread the word and let the magic begin in the kitchen! 🌟📸

10/12/2023

🌶️ Special Kimchi with a Kurkuma Twist! 🍃

Hey there, culinary explorers and fermentation fans! Today, I’m super excited to share a unique twist on a classic: my special Kimchi recipe featuring the golden goodness of Kurkuma (Turmeric)! 🌟🥬

What’s Cooking:
Kimchi, the beloved Korean staple, gets an intriguing upgrade with the addition of kurkuma, known for its earthy flavor and numerous health benefits. This fusion not only enhances the taste but adds an extra nutritional punch to each bite! 🥣💪

Ingredients:
* Fresh napa cabbage
* A good amount of garlic and ginger
* Red chili flakes (for that fiery kick)
* Scallions and carrots for crunch
* The star ingredient - Kurkuma powder, for a subtle, earthy depth and vibrant color
* The usual kimchi friends: salt, sugar, fish sauce (or a vegan alternative)

Let’s Make Magic:
* Start by prepping the cabbage - salting and washing.
* Mix in the spicy, flavorful paste of garlic, ginger, chili, and kurkuma.
* Toss in scallions and carrots for extra texture and flavor.
* Let the mixture ferment to achieve that perfect tangy, spicy, and now slightly earthy flavor profile.
* Once ready, it’s a vibrant, health-boosting addition to any meal!

This Kurkuma Kimchi is more than just a side dish; it’s a conversation starter, a health booster, and a testament to the creativity in the kitchen. 🎉🌿

Whether you’re a kimchi aficionado or new to the world of fermented foods, this recipe is bound to become a favorite. Give it a try and let the flavors speak for themselves! 🍲👩‍🍳

10/12/2023

🍵 Matcha-Infused Chocolate Chestnut Pralines 🌰

Get ready to wow your taste buds with these delightful Matcha-Infused Chocolate Chestnut Pralines! Perfect for a sophisticated treat or a fancy gift. 🎁💚

Ingredients:
* 150g Dark Chocolate
* 250g Sweetened Chestnut Purée
* 70g Coconut Butter
* A splash of Rum (optional)
* 15g Freeze-Dried Raspberries
* 20g Matcha Powder (10g for the mix, 10g for coating)

Instructions:
* Break the chocolate into small pieces and gently melt it over a hot bath, ensuring no water gets into it.
* Off the heat, blend in coconut butter and chestnut purée until smooth.
* In a small bowl, mix the crumbled freeze-dried raspberries with rum.
* Pour the mixture into rectangular moulds and freeze for 1-2 hours until set.
* Once firm, cut into small cubes.
* Roll these cubes in matcha powder for a unique and flavorful coating.

* Serve these elegant Matcha-Infused Chocolate Chestnut Pralines, offering a delightful combination of chocolate, raspberries, chestnut, and a subtle hint of matcha.

Feel free to add your twist to this recipe or share photos of your beautiful creations! 📸🌿



.matchaclub

10/12/2023

🌱 Steaming Into a World of Flavor and Nutrition! 🥦🌡️
Let’s dive into the art of steaming vegetables - a simple yet transformative cooking technique.

🍲💫Steaming veggies is all about gentle heat. Unlike boiling, it preserves those precious nutrients and flavours. To master this, you don’t need fancy equipment - a basic steamer basket and a pot do wonders. But for those who love a gadget, specialised pans have built-in temperature controls, ensuring your greens (yellows and reds!) get the perfect steam treatment. 🌈🔥

Here’s the real deal about steaming: It’s like a nutrient lock-in session. Vitamins like C and B, often lost in boiling water, stay right where we want them - in our veggies. Not to mention, it keeps them bright, crisp, and full of natural flavour. 🥕🥬

But remember, it’s a delicate balance. Oversteaming can turn your vibrant veggies into a mushy, nutrient-depleted disappointment. Aim for that tender-crisp texture, where the veggies are cooked yet retain a slight crunch. This is when they’re at their nutritional and flavorful peak! ⏲️🌟

So next time you want to boost your veggie plate with much health, consider steaming your veggies. It’s easy quick, and keeps those vitamins where you need them - on your plate, ready to nourish! 🍽️🍀

10/12/2023

🌿 Discovering the Best in Plant-Based: A Journey with Soyana’s Dinki Steak Seitan 🌟

Today, I want to elucidate my long-standing relationship with one of the finest plant-based proteins - Soyana’s Dinki Steak Seitan. 🍄🥢

Navigating through the world of plant-based foods has been an enlightening journey. From tirelessly searching for the perfect tofu to experimenting with the most exquisite tempeh, the quest led me to the pinnacle of plant-based proteins: the unparalleled Dinki Steak Seitan by . It’s been a cherished staple in my kitchen for years, consistently delivering a delightful culinary experience. 🌱💫

Let me introduce you to my latest creation, designed to showcase this particular seitan product at its best: an Asian-inspired mushroom dish infused with a zesty ginger flavour. The Dinki Steak Seitan, with its fluffy texture and impeccably balanced spices, reaches new heights of flavour when fried in roasted sesame oil, transforming into a crispy, golden wonder that’s irresistibly scrumptious. 🍳✨ You can find this exceptional seitan in select organic stores or directly at the Soyana restaurant

What I treasure most about this seitan is its unwavering quality. Throughout my years of culinary exploration, it has consistently stood out, reaffirming its status as the best seitan on the market. 🏆🍽️

10/12/2023

I have developed five special patisserie cubes specially produced for the catering industry. Kubo Classic, for example, is a delicious combination of wild Swiss blueberries, mango and apricots infused with a creamy ganache and crunchy chocolate bases. Each kubo is a feast for the senses and is replaced by a seasonal kubo every three months. ..

10/12/2023

The best part about Kubo is that there is no food waste since it’s a frozen product, but it’s super quick to temper in the kitchen and ready to serve! The restaurateur can include Kubo on his dessert menu and vary it with different flavours depending on the season. If no Kubo is ordered one evening, it can be stored in the freezer without going bad.

10/12/2023

Discover the world of vegan desserts in Swiss gastronomy with Kubo!

Vegan desserts in restaurants can be hard to find, as many establishments don’t make desserts without egg, milk and butter. But this is where Kubo comes in and offers a solution for any restaurant that doesn’t want to spend much time making vegan desserts.
With Kubo, restaurants can offer their customers a unique and delicious vegan dessert without investing much time and resources.

Kubo Classic and the matching season are listed at Gmür and and can already be ordered in larger units directly from Deliciel: [email protected]

🎉🍰