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 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.