Around the World in 3 Green Pearls Dishes

Last week, we explained, how you can get an overview of sustainable products in your supermarket. Use this new knowledge wisely and spend some time this weekend cooking! Here some recipes for three dishes from our Green Pearls members around the world.

Thailand: Zeavola Tom Yam Martini

During her Green Pearls Thailand trip, blogger Dawn from The Incidental Tourist not only fell in love with  Zeavola Resort, but also with their signature cocktail.


45 ml Vodka
15 ml Triple Sec
60 ml lemon juice
2 g finely chopped lime
2 g finely chopped chilis
a stick of lemongrass
a dash of sugar syrup

How to make it:

Throw everything in a cocktail shaker and shake it up and pour into a pre-cooled martini glass with salt along the rim.


India: Coastal Fish Curry

India and curry – a traditional love story. This curry recipe is from Green Pearls member CGH Earth Marari Beach and will transport you directly to culinary India.

1 kg kingfish
1 onion, chopped
1 garlic clove, finely chopped
3 cm long ginger piece, finely chopped
3 green chilis, finely chopped
1 tomato, chopped
2 twigs of curry leaves
1/4 tsp fenugreek seeds
1/2 tsp turmeric powder
2 tsp red chili powder
1 cup coconut milk
2 tbsp oil

How to make it:
Heat oil in a small pan, add curry leaves, chili powder and turmeric, sauté for a couple of minutes. Add onion, ginger, garlic, chili and the curry leaf mixture and stir-fry until the onions are see-through. Add tomato, let it cook shortly and then add coconut milk, kingfish and a dash of salt. Cook until everything is well done.


Germany: Gingerbread Chocolate Cake
with liquid center and homemade tonka bean ice-cream

At Schwarzwald Panorama, guests can indulge in this yummy and chocolatey dessert! A great option for the coming pre-christmas weeks to impress your family and friends.

Ingredients for the chocolate cake:
100 g dark chocolate
100 g butter
100 g sugar
50 g flour
3 eggs
10 g gingerbread herbs

Ingredients for the tonka bean ice-cream
3 egg yolks
90 g sugar
1 tsp lemon juice
250 ml cream
1.5 g ice-cream binder
1 tsp glucose syrup
1 small tonka bean (available at the drugstore)

How to make it:
1. Melt chocolate with the butter, add sugar afterwards.
2. Sift in flour and gingerbread herbs and mix.
3. Whipp in 3 eggs into the mixture and stir until smooth.
4. Butter the form and sugar it. Fill in the mixture and bake at 180°C for 8 minutes. Take out and lay on plate.

For the ice-cream:
1. Whip up egg yolk, sugar, lemon juice and finely grated tonka bean.
2. Cook cream. Add egg yolk into the cream and stir. Let it sit for about 15 minutes.
3. Add glucose syrup and ice-cream binder.
4. Freeze in an ice-cream machine.