this fresh and cold soup is just a perfect lunch for such sunny and warm days like we just had. or it can also be a nice amuse gueule served in a tiny jar or shot glass.
to be honest, i adopted a bit the original recipe for this bear’s garlic soup which i found at valentines kochbuch and that was from the book “mein bistro zu hause” (my bistro at home). this way it is a … Continue reading →
in fact it is a kind of understatement to name this dish a fish soup, because it is a soup and a main course in one. you will cook your ingredients for the main course, fish, potatoes, carrots and courgette, … Continue reading →
one of the advantages of broad beans is that you won´t need many additional ingredients to have a good meal, because the broad beans are so delicious by themselves. and this gazpacho will be an example for that par excellence.
one phenomenon of growing your own food is that you will have a hugh amount of one vegetable in a very short period of time. but a varied diet is very important to me. already eating one and the same … Continue reading →
the freezer still is full of harvests from last summer (chard, french beans, …) and march definitely is the time to use up all stocks of vegetable before all the new fresh greens will grow in spring, which will approach very … Continue reading →
the mission of this post is to introduce to you this almost forgotten vegetable, black radish. i guess most of you, outside austria, do not know a lot about what to do with black radish, besides cough syrup! but black … Continue reading →
i love asian soups! in most of the cases they are so simple to prepare and they are much more delicate and aromatic as most other countries’ cuisins soups are. and to cook this soup you (almost) not even need any … Continue reading →
at the end, minestrone is nothing else than a walk through the garden picking every ripe vegetable and cook them all at once. the great thing about these kind of soups is that you are not bound to the ingredients … Continue reading →
