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. Continue reading
another year with foodiesgarden comes to an end and it was a turbulent one! we moved back to berlin and thereby also back to having our garden almost in the neighborhood. but as some of you might have recognized, this unfortunately did not lead to more blogposts about gardening and cooking this year. because in addition to the moving, we both took some exciting steps in our jobs and therefor sometimes the food-writing had to step behind family and work. Continue reading
i am so excited! this year we tried growing sweet potatoes by our own for the very first time and i really wasn’t sure if it will work out. i read somewhere that they need more than 100 days of sun, but that you cannot put them outside before end of may/ beginning of june, that they only grow in temperature above 24°C and so on. Continue reading
i was quite sure that i already posted this fantastic victoria sponge cake, but couldn’t find it. so maybe my blog archive is badly organized, but anyhow – it is worse posting it twice and i hope you will enjoy this version as much as we did. Continue reading
after three years we moved back to our beloved roof top terrace with the two apricot trees we planted years ago. so, we heard the apricot trees had millions of sweet and juicy fruits all the last years. Continue reading
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 a couple of asparagus recipes I have to share with you before the season will be over. Continue reading
this is one of the unknown classics of the italian kitchen: cavolo nero con lefette, bruschetta with kale. and as it is a typical tuscan country cuisine you can use whatever kind of kale you have – black kale, curly kale, palm kale, … Continue reading
dear friends, this is an enlightenment! as you already know, i am a great fan of eating uncooked kale. while the kale has to be chopped very finely for the kale salad i have posted you do not have to work that hard for this one. the secret to get the curly kale softer, so that you can eat larger pieces, is massage in some coconut oil. massaged kale sounds crazy to you? maybe it is, but it’s so good! Continue reading
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 … Continue reading
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. Continue reading