Use this lovely, much sought after wild leek in this buttery pull-apart bread that is also stuffed with basil and cheese.
Friday, April 29, 2016
Wednesday, April 27, 2016
To get to Port Sudan for our recent dive trip, we flew from Dusseldorf and had a short stopover each way in Dubai.
On the way back I had a few hours before our flight back to Dusseldorf to visit the city. There is so much to see there, I had to narrow it down to one stop. Of course, I chose the spice market.
Monday, April 25, 2016
When I am home in Germany, I look forward to the supermarket trips to reacquaint myself with old friends.
The fantastic yogurt, the cheese and sausage selection, to name a few and I've always loved these little flats of fresh watercress available in spring time. A few snips add bright flavor to salads, garnish or whatever you like. The best part is the cost of about 1 euro.
I added the fresh watercress to the ingredients of this savory German tart to give it a pop of spring flavor.
Saturday, April 23, 2016
Spinach, lemon and sunflower seeds combine to make a delicious dense sweet bundt cake. The earthy taste of spinach and the bright flavor of lemon are the winning flavors here.
Thursday, April 21, 2016
I can't just leave a latke recipe alone.
This year, to create a latke recipe in time for Passover, I decided to leave the potato behind and substitute celery root.
Tuesday, April 19, 2016
Recently Dr. B and I flew to Port Sudan to hop on a liveaboard boat to dive the south Sudan region of the Red Sea. There will be a separate post about our dive trip which was wonderful. Here are some images from the city of Port Sudan.
After 7 days at sea, we returned to port in the afternoon to spend the night before flying out the next day. We were able to leave the boat for a few hours and explore this interesting and exotic port city. After covering myself up properly, our crew took us to shore in the zodiac and let us loose.
Wednesday, April 6, 2016
This is another recipe or version of it I have seen in German cooking magazines over the years. I love the idea of making fruit tartlets for spring and not having to rely on fresh fruit.
These apricot flower-shaped individual tartlets would be a great idea for Mother's Day or your next breakfast or brunch gathering. They add a beautiful touch to any spring or summer entertaining table.
Wednesday, March 30, 2016
Over the years I have lived in Europe, I never get tired of gawking at all the pretty marzipan goods at high-end shops and markets, especially the fruits and vegetables. Whenever I see them I stop in my tracks and spend a lot of time inspecting the workmanship and creativity involved in creating them.
This past December, I visited the Nürnberg Christmas market and was about to take a picture of marzipan potatoes at a stand when the owner started screaming at me that no photos were allowed. He was incredibly rude. No asking nicely for me to put my camera down. Just yelling. I was a bit taken aback at first. I had been snapping pictures of everything on display the entire day and received nothing but smiles from the vendors. The worst part for him was I was just about to buy a ton of his wares as gifts.
I've never been yelled at at a Christmas Market in the 15 years I've been visiting and photographing them. So I muttered "Merry Christmas to you too, asshole" in English under my breath, took his picture as he was ranting, then briskly walked away as more screaming ensued.
Monday, March 28, 2016
This is what you do with leftover crushed potato chips people. I had roughly a cup full after making potato chip schnitzel. Yes, you read that correctly, potato chip schnitzel. Why use bread crumbs in a recipe when you can use crushed potato chips?
But I digress. I was in in the process of throwing out the leftover potato chip dust when this idea came to me. Why not use them in chocolate chip cookies?
Not an original thought, I admit. There are a lot of cookie recipes out there with potato chips as an ingredient so I almost passed. Then I spied a package of organic dried blueberries practically waving at me from my kitchen cabinet (Hello! I'm over here!).
Creating a chocolate chip cookie recipe with crushed potato chips and blueberry flavor suddenly made sense.
Friday, March 25, 2016
You know how every time you plan your fantasy holiday menu and then the dang holiday sneaks up on you?
There never seems to be enough time or enough time left before the holiday arrives. So you start cutting things out, consolidating, rearranging or do the last minute call of shame to beg friends or relatives to donate a dish to the cause.
That's why I love quick and easy holiday recipes. This one is a winner. Rich pistachios and bright lemon flavor add zing to this lovely quick bread.