Beet Pizza

This week I went to the Friday market with no particular plan on what to get. I passed by a stall, saw something yellow out of the corner of my eye and doubled… Continue reading

Charred Snap Peas & Mint Aioli

Exactly a year ago I was on vacation in the US. At one of our visits to a local restaurant I had charred snap peas with mint aioli as a starter and had… Continue reading

Living – Little Food Mishaps

The other week at my friend’s birthday party I went at a pomegranate using the wooden spoon method to get the kernels out; I’m sure you know the method – holding a pomegranate… Continue reading

Apricot Chutney

The other week I communicated with Johnny from Kitsch n Flavours about his apricot & chamomile tart, which gave me the idea to make apricot chutney. Originally I wanted to make apricot &… Continue reading

Welcome To My Dinner Table – Part 15

Two weekends ago I finally had friends over for my birthday dinner. My birthday was in April, but with some of us travelling we couldn’t get together any earlier. I had planned a… Continue reading

Beetroot Gnocchi with Pistachio & Mint Pesto

Last week I had friends over for dinner and had intended to make a beetroot side dish. In the end I decided against it so I had lots of beets sitting in my… Continue reading

Living – The Wine Rack

As reported last week, the kitchen is spick and span after the decluttering and cleaning. The last thing I did was take a good look at the wine rack. Although for space reasons… Continue reading

Watermelon Ice Cream

Hope you won’t be yawning with boredom when you read that I made ice cream after the same basic recipe again… About three years ago, I discovered Nigella Lawson’s margarita ice cream, which… Continue reading

Living – Kitchen Cleaning & Decluttering

I feel like shouting out a big HALLELUJAH, although without any religious intent. What you see above is (a part of) my kitchen in its final stages of spring cleaning and total decluttering.… Continue reading

Swabian Cuisine – Maultaschen 3 Ways

Here is the third and last version of our Swabian Maultaschen. After making the basic recipe and cooking them in salted water (or stock), they are then cut into slices, fried in butter,… Continue reading

Swabian Cuisine – Maultaschen 3 Ways

After last week’s basic version of Maultaschen and Maultaschensuppe, this week we’re making what we call geschmelzte Maultaschen – the melted version. The melted refers to frying them in butter, but this version… Continue reading

Swabian Cuisine – Maultaschen 3 Ways

I thought it was time to present you more of our Swabian cuisine, and today it’ll be Maultaschen. Maul is a not so nice word for mouth, and Taschen means pockets. So a… Continue reading