it is high time to plan your kitchen garden, if you have not already done that. we will start to sow broad beans, peas, sugar peas, carrots, spinach, spring onion, first lettuce maybe and we also will plant garlic and onions next weekend. i already did an inventory of all seed packages i collected over the past years to find out what i should (not) buy this year. but i still did not have a garden plan yet. Continue reading
can you imagine to eat kale uncooked? i couldn’t. but it was amazing! the finely chopped curly kale flakes have a really great texture and they taste so fresh. this salad is very easy and quickly prepared, regional and so seasonal like only lamb´s lettuce is at the end of the winter. Continue reading
there we go with another great ottolenghi dish with chard accompanied by mejadra which was for me a new combination of lentils, rice and exciting spices. and as almost ever recipes from ottolenghis vegetarian book, it was a great success and we are looking forward to the upcoming chard season. Continue reading
it seems that winter is over and i really hope spring is arriving now. we already had some sunny and mild days, but apart from some chive sprouts, there are no fresh greens yet. lucky the ones who still have some frozen greens from last year. i already reported that we still have chard … meanwhile i became a kind of expert for all the variations you can do with chard. at the first glance, this omelette with chard and potatoes sounded very ordinary, but it turned out to be my absolute culinary highlight for this year! Continue reading
i don´t know what comes up to your mind while thinking about kale. my german cooking socialisation is marked by kale with sausages, cooked for hours until the kale lost everything. its texture. its color. its flavor … so i have been positively surprised to discover that kale can be completely different: green, firm to a bite, tasty, fresh, aromatic … Continue reading
this was our project for sunday! and yes it took the entire sunday, but it was definitely worth the effort! we bought a pork shoulder the day before and we had a ride through half of the city to buy some wood chips and then started our research on how to build your own smoker. while the man and the child had an extensive DIY-project to build the smoker and the pork got smoked in this oven for 5 hours, the yeast for the burger buns had time enough to proof and at the end we had a really excellent feast with what originally is called trash food. Continue reading
at this time of the year the last greens and also the last storable vegetables are rare. but we still have some beets and potatoes in the fridge and lamb´s lettuce, kale and black radish outside. so we still can enjoy what we get from our garden, starting to think about the next season and hope spring will come soon. Continue reading
it was in tirol and not in styria when i had this salad for the very first time. but it doesn´t matter, it was the very best kaeferbohnen salad i can imagine and i ever had since that first time. Continue reading
apples are, beside quinces, the only fruits which still are storable in february. this means that you can have apples in all different variations now, as apple paste with goats cheese, apple pie, apple snow desert or in a very easy way as apple pancakes. Continue reading
it was in austria when i ate the first time a salad with kaeferbohnen and i loved it so much that we bought some in the garden center to grow them on our own. i don´t know why but you can´t buy them everywhere in austria and even less in germany, not even in organic food stores. but as i had fallen in love with that salad it became a necessity that we had to grow them ourselves. Continue reading