I always have spare bits of pastry dough in the freezer from when I make some for a smaller tart or when plans change and many days they have been supper savers or made light work of a quick fruit tart for dessert. If you’ll do the same you know what I am talking about: making pastry is not exactly hard labour but sometimes it seems that way. Then you are really glad to have homemade frozen short crust at your finger tips. Just remember that labelling helps is really essential when you do not want to end up with savoury filling in a sweet dough.
Spring brings us again the bounty of fresh vegetables, delicious rich eggs and cream and about time to! There is fragrant Bärlauch (wild green garlic leaves) again and wonderful fresh spring onions, both perfect for a tart to celebrate the beginning of spring. They may seem simple, almost humble ingredients, though the result is a more than impressive. Feel free to glam it up with asparagus, morels etc. which I am not averse to but please try this simple version out first, it is worth it. Continue reading →
Typical April weather calls occasionally for, no, demands the food equivalent of woolly jumpers or cashmere cardigans: soups and stews to keep warm and cozy when the temperature drops suddenly from 20 to 5 degrees. My grandmother’s vegetable and barley soup usually fits that bill being nurturing and full of great memories at the same time, though I’ve had plenty of vegetable soup already in past couple of weeks (my back-up lunch when I could not be bothered). There were bags full of various mushrooms from my last market trip and so a mushroom & barley ‘risotto’ or ‘pearlotto’ was just the thing to go for.
I love the different textures of these mushrooms, especially the intensity and sylvan notes of the trompettes de mort while king oyster deliver bite as well as substance and shiitake a decidedly mushroomy taste. It doesn’t always have to be porcini although I would be the last person to prevent you from adding a few. Continue reading →
Before the big event, we decided to slip in a little time away in the Alsace and I’ve put everything on the back burner. Though now it his high time for the ‘bun in the oven’ post – I have been dying to do so for months. And, there’s one more thing: let’s make it buns! See, there is a reason for the erratic posting, extreme tiredness, some serious cooking ennui (bread & cheese for supper again, darling) and questionable dishes that should never ever see the light of day again (someone else managed to render the ‘Spanish’ chicken from Food 52 absolutely inedible?). On the other hand you are suddenly super busy getting all the (strictly necessary, right) paraphernalia and wonderful things and, even if you don’t coo at the sight puppies (really?), you’ll definitely swoon over maritime striped bodies in miniature sizes, tiny embroidered shirts and the cutest red corduroy dungarees, which I just had to buy for late spring… and those adorable blue bloomers, of course. Just to clarify: I am pregnant with twin boys. Puppies would be nice, too. One thing after the other.
The other buns: mini rye flat breads with a slight sourdough tang. Wholemeal or stoneground rye flour and the fermented buttermilk-yeast starter dough give them a rustic appearance, masses of flavour and just a little rise. They are perfect little buns for a hearty lunch or supper and make irresistible brunch fare with some fitting (as in going on the Scandinavian route) fishy things and herby spreads Continue reading →
I do not want to sound like a health apostle and praise all the virtues chia seeds possess – that would be bordering on nutrionism – but their high protein content, massive amounts of fibre and antioxidants, unsaturated fatty acids, a great Omega 3 to Omega 6 ratio, B vitamins etc. and low GI have earned these South American seeds their well-deserved place amongst the so called superfoods. No wonder chia meant strength to the ancient Maya. They taste neutral (not a bad thing), manage to bind a fantastic amount of liquid and provide an interesting texture – ideal if you want to make a pudding without the help of refined starches or raw eggs. Though be warned if sago or tapioca isn’t your thing, you might want to skip this one but if you are not texture averse and enjoy tiny pearls in your pudding then chia seeds are a great healthy thing to try. Continue reading →
Mackerel is one of the fishes I have a hard time passing at the fishmonger’s especially when they are filleted, saving me fiddly deboning and offering near-instant gratification. Grilled or pan fried mackerel is piled along with a nose-clearing dollop of fresh horseradish, soothing softened cucumber, zippy red onion rings and a few salty capers on crispy rye crisp bread.
There is nothing more satisfying than the first (and second and third) bite of this kind of smørrebrød and my version is ready in about 10 minutes. For this is one of the quickest and most delightful lunches you can make after you just passed the fishmonger and found this treasured fish, not to mention the smugness appeal for all the health benefit boxes it will tick. Not that that is my primary interest here. We are from the Live to Eat (great food) camp, which minds what we Eat to Live and values taste over fanatic nutrionism. Continue reading →
There is no day like Valentine’s Day for a special dessert and what a great time to finally tell you about these gorgeously light and airy cheesecakes with dark Amarena cherries and beautifully transparent, intensely lemon jelly cubes. And yes, light, these cheesecakes are made with quark! A thin layer of biscuit provides a delicate cake base for these tangy-vanilla cheesecakes when Amarena cherry pieces with their deeply dark, amaro and almond flavour surprise within and are wonderfully balanced by the citrus flavour. Dusted with just a hint of icing sugar and drizzled with a little of the cherry syrup they make for a stunning primrose & black plate (while being extremely easy to prepare in advance) at any dinner party or romantic dinner for two. Continue reading →
Mutzenmandeln, almond cookies or veritable dough nuts, if you so will, are almond cake dough bits shaped in the form of almonds, fried and rolled in sugar while still hot. Eaten warm, licking sugar covered fingers they are still a rare treat to me Continue reading →