Thursday
February 18th
2010
February 18th
2010
Anyway, now is the perfect time to get out there and buy the very best (blood) oranges and turn them into a huge bowl of flavorful citrus indulgence.
Anyway, now is the perfect time to get out there and buy the very best (blood) oranges and turn them into a huge bowl of flavorful citrus indulgence.
Monday
September 28th
2009
September 28th
2009
Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed?
Tuesday
September 15th
2009
September 15th
2009
Will you be easier to convince? Let’s see: It’s a perfectly hearty snack, easy to make ahead for a picnic or beergarden visit and it keeps well in the fridge. You do have craftspeople in your house? This is the perfect snack for them, year-round.
Wednesday
August 12th
2009
August 12th
2009
I’m a convert ever since and can’t believe, that there are people out there, that haven’t heard about this time-saving shortcut to mayonnaise.
Friday
July 31st
2009
July 31st
2009
…she raved about a certain Mallorcan pastry she had enjoyed numerous times on her trip, called Ensaimadas. Being obsessed with all things yeasty (and lard!), her description alone made me salivating: soft and flaky, slightly sweet pastry, made from long fermented yeast dough, lots of powdered sugar and greasy fingers from the used lard … ENSAIMADAS!!!
Friday
July 24th
2009
July 24th
2009
Since he taught us his Gazpacho recipe a few weeks ago we’ve come to realize how many bland and mediocre lookalikes we’ve had before. Tasty, ripe tomatoes are a must, but well balanced seasoning is equally important.
Wednesday
June 3rd
2009
June 3rd
2009
Starting to slice my first baked loaf, the color had turned out much deeper than I would have remotely hoped for, in fact is was the brightest green I have come across in non-artificially colored baked goods.
Tuesday
May 19th
2009
May 19th
2009
But Ricotta gnocchi, where have you been all my life? This variation is even easier to prepare than the former two mentioned, taste-wise open to all kinds of flavors, and – I kid you not – they take less than 15 minutes to prepare before you can release them for a little swim in softly bubbling saltwater.
Saturday
May 9th
2009
May 9th
2009
I could eat scones every other day and to be honest, we’re having them three or four times a week now – for the third week in a row.
Wednesday
April 29th
2009
April 29th
2009
Our semi-adopted dog Jackson simply loves these treats. They have an excellent ROI, throw in less than 20 minutes of work in the kitchen you have your best friend on four paws following you wherever you go.
Tuesday
April 21st
2009
April 21st
2009
With over four years of foodblogging on our backs now, we can look back to a considerable amount of review inquiries submitted by either food companies or PR firms. While some of them where quite amusing or strange (when you plan to offer samples of your fabulous organic ice cream, wouldn’t it be good to [...]
Friday
March 6th
2009
March 6th
2009
But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient?
Tuesday
February 24th
2009
February 24th
2009
Appetizers – check! Entree – check! Main course – check! Dessert – check! Cheese – check! This was me, last Friday, skimming through my shopping as well as to do list. Checking of items on your checklist, isn’t that the greatest?! It was already late in the afternoon and I had not only prepared everything [...]
Friday
January 23rd
2009
January 23rd
2009
I spent my last coins for a small piece of sushi quality salmon and only minutes later started preparing the simplest salmon tartare you could imagine…
Tuesday
December 23rd
2008
December 23rd
2008
But the best thing about this risotto was the shortcut I learned in the process: Haven’t we all cursed the roasted/grilled bell peppers during the tedious procedure of peeling their charred skin?
