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 →
here comes another dandelion flower syrup idea: homemade ricotta, fresh thyme and sweet dandelion flower syrup. a perfect little breakfast finish or desert.
it’s end of february. only a few more weeks and spring is approaching. time to plan your kitchen garden. a strong desire for spring (and a new technical gimmick) made my garden plan colorful this year. i hope you like it. … Continue reading →
if you also have been affected by the elderflower syrup fewer and made more syrup than one can drink until next spring and all your friends already received some as a gift, i have an alternative idea what you can … Continue reading →
this recipe has a special relation with me as it is from a magazine that disappeared already twice for some time. so there was one rhubarb season when i was unable to bake it and feared that we have accidentially … Continue reading →
these have been the best asparagus tartlets i ever had! it might be due to the homemade ricotta or because of the lemony flavor of the whole thing or the fresh herbs on top – i don’t know. and it … Continue reading →
