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 … 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 … 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 …
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.
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.
a cookie is always a good idea! these chocolate covered hazelnut cookies are simple and very fine. all in one biscuit. and as we still had a huge amount of hazelnuts at home, they are very welcome.
here comes another dandelion flower syrup idea: homemade ricotta, fresh thyme and sweet dandelion flower syrup. a perfect little breakfast finish or desert.
this walnut & chocolate tart is like heaven for all who love a sumptuous chocolate taste. the tart is chocolate pure, walnuts pure, sugar pure, honey pure and butter pure – so nothing for a diet at all. but it is … Continue reading →
i think this cold season requires an extra portion of traditions. here is another one. this time it is a french tradition around epiphany on january 6th. i love all these traditions related to food, so here we go with galettes des rois. and … Continue reading →
these delicious apple fritters with salted caramel are another variation of the new year`s tradition i introduced to you two years ago. maybe they are a little bit more advanced than the classics ones which are filled with jam, but they … Continue reading →