bear‘s garlic obatzter means nothing more than smashing together bear‘s garlic, onions, butter, cream cheese and camembert cheese. but it is nothing less than one of the classic spreads for south german or austrian brotzeit or jause.
times are so crazy, that there is almost no time for the nice things in the moment. of course we are having nice dinners, often. and of course we are gardening, somehow. but blogging? no way, unfortunately. but there are … Continue reading →
the asparagus season is over and there are still so many dishes we had during the last weeks to be shared with you and so many dishes i took pictures of, but there is really not enough time for typing all … Continue reading →
there are some ingredients you will find in almost every asparagus dish. egg is such an ingredient, but also butter, lemon and ham. this asparagus dish is one more of the egg-things, but together with the rocket and the avocado … Continue reading →
on this plate asparagus meets bear’s garlic. every year there is a very narrow window where you can have both, because bear’s garlic season ends, when the asparagus season begins. so use the opportunity.
there is something special with the cherry blossom. the japanese seem to know it. they see it as a symbol for the beginning of spring, awakening, transience and fragil beauty. and i think they are right.
cooking with stinging nettles is always fascinating. this soups’ highlight is the combination of the creamy stinging nettles soup and the aromatic bear’s garlic oil. it harmonizes perfectly and, by the way, makes the dish good looking.
spring is approaching. but there is nothing yet to harvest in our garden except some lettuces which survived the mild winter and some kale. but the nature already offers some fresh things for your plates: bear’s garlic and stinging nettles.
last minute egg coloring. your supermarket was already closed? all the other people bought up all the egg colors? no problem. i am sure you have an onion at home and if you don’t have an onion, you might have some … Continue reading →