seasons | Foodiesgarden

four years with foodiesgarden and some tiny brown butter thyme cakes // vier jahre foodiesgarden und ein paar kleine braune butter und thymian küchlein

there have been better years for foodiesgarden than the last one. our family grew, the jobs kept us busy and yes we did our gardening, we harvested and we ate good things and sometimes i also made some pictures …

kaiserschmarrn with plum compote // kaiserschmarrn mit zwetschgenröster

kaiserschmarrn is translated as a sugared pancake with raisins, but call it pancake is a complete understatement! this classic “austrian mehlspeise” is maybe a kind of pancake but tons of egg and raisins, making the difference.

italian apricot tart // italienische aprikosen(marillen) tart

yummy summer apricot tart with fluffy biscuit, sweet and smoky caramel and delicious fruity apricots … so good that you will hardly leave a single crumb when you once started eating.

harvesting apricots

this summer’s vacation is over and it seems that also summer has already passed. it was only recently that my parents harvested those wonderful bright orange apricots in their garden and shared them with us, because they have been so many.

homemade: ice tea with elderflower syrup // hausgemacht: eistee mit hollersaft

we recently had really hot days with up to 38° C here in germany, where the best places to be have been the beach, the shadow of some trees or the swimming pool. but even when sitting on your balcony, everybody … Continue reading →

vietnamese green asparagus and beef // grüner spargel und rind vietnamesisch

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 →

asparagus, rocket and avocado salad // spargel, rucola und avocado salat

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 →

green asparagus and bear’s garlic with prawns // grüner spargel und bärlauch mit garnelen

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.

cherry blossom and some thoughts

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.

stingning nettle soup with bear’s garlic oil // brennesselsuppe mit bärlauchöl

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.

Foodiesgarden

how seeds become plants, how plants become vegetables and how they become delicious meals.

Category Archives: seasons