Spiced butternut squash bread 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder 1/2 teaspoon ground cardamom a pinch of ground nutmeg 1 teaspoon grated ginger 1 cup butternut squash purée * 1 cup sugar 1/2 cup vegetable oil 2 large eggs, beaten 1/4 cup water 1/2 cup toasted chopped walnuts or pecans * to make butternut squash purée Cut butternut squash in half lengthwise and remove […]
Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise.Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change colour from yellow to dark orange.Quinces make a wonderful jelly because they contain plenty of natural pectin. Add spices, time […]
To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark (curd) for the crust and Schmand (sour cream) for the filling. silky apple tart for the crust: 125g Magerquark (low fat curd) 125g cold butter, cut in small pieces 125g flour for the filling: 1kg ripe and mellow apples, sliced the juice of one lemon 400g Schmand (sour cream) 1 […]
The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]
When it comes to butternut squash soup I’m usually on the heavily gingered spicy side. Minimalist Baker’s suggestion is subtly spiced, soul-warming, silky, coconut-infused and surprisingly different. Curried butternut squash soup (recipe by Minimalist Baker) 1 tablespoon coconut oil 2 shallots, thinly diced 2 cloves garlic, minced 1 small butternut squash a pinch of sea salt and black pepper 1 1/2 tablespoons curry powder 1/4 teaspoon cinnamon 400ml light coconut milk 500ml vegetable broth 2-3 tablespoons maple […]
I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]
End of September is a special time for me because I finally accept that summer is over and autumn has come. Even though I try as often as possible to not wear socks ( hello cold!), but I don’t resist anymore to include roast pumpkin into my menus. The topping of prawns, finely cut tomatoes, fresh goat cheese and white wine complemented perfectly the fine chestnuttiness of the sweet dumpling. Sweet Dumpling, oven-roasted with prawns, […]
…soaking up the lush green, the misty mornings and the warm September sun.
I suppose, the only thing you reliably can buy cheaper in Switzerland than in Germany are dried morels. So whenever I happen to stay in Switzerland I pass by Migros and grab a few 20g envelopes of these wonderful mushrooms. Yummmm! Inspired by Sylvias Pasta from sea and forest I decided to combine the following: a butternut squash + vegetable stock + morels + crabs = delicious surf and turf lunch! To even increase the pleasure […]