Mascarpone ice cream

 

 

 

 

 

 

 

Somehow I ended up with a (giant) tub of beautiful white Mascarpone in the fridge and no idea what to do with it. It was there as a back up plan (aka raspberry tiramisu) in case the dessert intended for a big dinner would fail terribly – it didn’t and I needed a new plan for a rather large amount. Mascarpone is a fresh triple-crème cheese in fact, basically thickened cream, and cream is really, really good in ice cream – ICE CREAM! There were fragrant strawberries in the house, so are a few bottles of sweet woodruff syrup and they were just begging for a classic egg custard ice cream with an extra jolt of cream

Rhubarb-almond-orange loaf cake with streusel

 

 

 

 

 

 

 

Spring is not really spring without asparagus, strawberries, may bugs, sweet woodruff, peas, broad beans – ok, the list is endless. But what would spring be like without rhubarb and rhubarb cake? In my book a proper rhubarb cake is absolutely essential when the crisp air turns balmy and fragrant with all the sweet, fresh vernal scents while daylight returns. Just what I need when I have been working hard moving flower pots and planters about, scrubbing the terrace without ANY help – human or machine (I am not bitter, though) – and after the immediate danger of frost has waned, planting herbs and other delicate plants outside.

We are almost slipping over into early summer now, so while this cake comes a bit late to the party it is crammed with extra flavour that lives up to the challenge: almonds and oranges with a dash of ginger in a dazzling almond streusel topping.

Sweet woodruff syrup – Waldmeistersirup & Maibowle

 

 

 

 

 

 

 

It is near impossible imagining Germany in May without Waldmeister, sweet woodruff. The faint vanilla-sweet smelling herb infuses the traditional Maibowle (may wine punch), imparts its astounding fresh aroma onto vivid green coloured jelly, ice creams and green gummy bears. Waldmeister syrup mixes with sparkling water for a herby-sweet spring lemonade and flavours a refreshing Berliner Weisse (beer). But drizzle it onto a perfect ball (or two) of mascarpone ice cream, add the best strawberries and you might as well find yourself in paintings by Watteau or Boucher:

Charred spring onions with romesco sauce

 

 

 

 

 

 

 

You might have gathered my recent adoration for Spanish food and its regional cuisines. I never really had caught the bug and was hardly interested in the regional cuisines except for this gorgeous preparation for Swiss chard and tapas, of course. Then… I went to Spain a few weeks ago, had an epiphany, surrendered & repented my former erroneous ways and stuffed my suitcase full of glorious things from the market including a huge bag of Marcona almonds.

One of the dishes I ate was a simple but really flavourful starter (it’s all about the ingredients, I tell you): grilled asparagus drizzled with this aromatic, tangy & smoky romesco sauce which I immediately swore to recreate when back at home with anything from the barbecue. Thankfully the weather is in on the plan and provides us with a few days of near-summer experience and I am throwing everything I get my hands onto the fire. Sigh.

Spring for spring pasta

 

 

 

 

 

 

 

Just this morning showed again how rapidly fast nature starts to blossom and bloom and spring back into life. The surrounding fields are a carpet of furrowed rich brown earth, lush green wheat and bright yellow rapeseed while the apple trees are dressed in clouds of white blossom. Buttercups have appeared overnight, red poppies are dotting the green and whispy grasses sway on wonderful sunlit meadows. I’ve seen a pheasant this morning and the first butterfly of the season – I am overflowing with joy & gratitude & general happiness (while engaging a little sporting activity).

Overwhelming bliss caused by everything spring – or La Primavera if you speak Botticelli – is mirrored in this delightful pasta dish where indecisiveness and immoderation are a good thing.