my very first memories of sloes are that you can eat them only after the first frosts, that they are sweet and sour at the same time, that you get furry teeth from them and the subtle fear that the … Continue reading →
while searching for alternative cheese for my lamb´s lettuce with marinated cheese recipe, i found a food blog event on alsatian cuisine in the web. while i was not really sure, if this salad has alsatian origins, i am sure … Continue reading →
this lamb´s lettuce with marinated cheese belongs standard recipes since very long. i make this salad every year in autumn or winter, when it’s lamb´s lettuce season again. this year it is the first time we had it with our … Continue reading →
this sweet new year´s custom has many names. in germany we know them as berliner or krapfen and in berlin nobody eats berliner, where they are called pfannkuchen. but internationally they are named like this very often: boule de berlin … Continue reading →
its cold outside. there have already been strong frosts at the beginning of the winter and i already gave up every hope that a single plant had survived. but surprise – surprise, there are some very strong little friends outside … Continue reading →
there are tastes and flavors we immediately associate with special times of the year, such as christmas. for me, there are christmas cookies, mulled wine, ginger bread, christmas stollen, goose, potato dumplings, red cabbage, how the christmas tree smells and … Continue reading →
advent season to me is the time to prepare christmas cookies, pralines, chocolate barks, caramelized almond barks and all the great stuff you will have only once a year – for christmas. and as they are not only tasty but … Continue reading →
what a great thing, foodiesgarden turned one some days ago. i am really astonished that one full year had passed and that i shared already four entire seasons of gardening and cooking with you.
knoedel are the very austrian (ok maybe southern german, too) way of dumplings. be aware that the whole german speaking area knows hundreds of dumpling recipes and of course, the one from the home region is the single true one.
