Most of the times when you want a snack on the go for lunch and you don’t want anything fast food, you probably end up having a sandwich. The choice is usually (well at least in Germany): sausage, ham, eggs, cheese or tuna. I always take the one with cheese.
But I need variety, so I have started making my own sandwiches when I am on the road. And they are anything else but boring.
I have made an avocado tartare. Avocado tartare sounds like an invented word but it also sounds kinda cool. It is like a little avocado salad that you can combine with different things. In this case bread – making a sandwich.
Let me introduce you to my sunday afternoon snack. We just came back around lunch time as we spent the weekend at my parents’ house, relaxing, watching football and eating. So when we came back today I wanted to make a little snack.
With what we had at home it turned to be an easy-to-make bread with a vegetable spread.
Hello food lovers. Yes, I have been absent for some time. I spent a wonderful holiday in Colombia, seeing friends from Uni. We had such a great time and Colombia is truly amazing. Beautiful landscape, friendly people and a great atmosphere in Bogotá. Of course I also returned with a lot of culinary inspiration.
Back home, I am making our balcony ready for the summer by putting the herb and veg pots outside. Finally! Tomatoes, zucchini, pepper, arugula and various herbs. This year’s urban gardening project is becoming huge.
I also stocked up on Marjoram, which I used today for a Marjoram soup with crayfish.
I made gravlax! I wanted to do that for a long time. On Friday night I thought this was going to be some kind of experiment but the gravlax turned out to be super good! It is actually not that difficult. And it is so fresh and tasty. A perfect Sunday delight.
I want to share this simple pickled pumpkin recipe with you. I thought I didn’t like pickled pumpkin until I tried this recipe: pumpkin cooked with vinegar, sugar and ginger. My mum gave me this recipe and I modified it a little, adding my ginger.
It is a nice little snack and great to serve with an aperitif.
I am still keen to do everything with pumpkin, although the city starts to become Christmassy. The Christmas markets have started yesterday but I am not yet in the mood for that. It is still autumn, people!
What you need for two small preserving jars:
200g pumpkin, peeled and chopped into small pieces
75ml white wine vinegar
100g cane sugar
1 tablespoon fresh ginger, finely chopped
Lemon zest from 1/2 lemon
Cover the pumpkin with the sugar and leave it for two hours to let the pumpkin absorb some of the sugar
Add the other ingredients and cook everything in a pot and then let it simmer for about 10-15 minutes
I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.
This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.
The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.
I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!
What you need for two people:
500g carrots, peeled and chopped into small pieces
2 onions, finely chopped
3 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
500 ml vegetable broth
2 tablespoons honey
Salt and pepper
Heat onion and garlic in a soup pot over medium heat
Add carrots and ginger and sauté for 5 minutes
Add the veg broth, lower the heat and simmer for about 30 minutes
Stir in the honey, pepper, salt and oregano
Simmer for another 15 minutes
Meanwhile preheat the oven to 180°C
Grate the pecorino and form small pecorino heaps on a baking tray
Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
Let the pecorino cool down
Purée the soup and then serve with pecorino biscuits and parsley
I made some super power bars for the exciting days ahead. I will drive down to Munich for the long weekend to see my younger sister and my friends and of course to go to the Oktoberfest. I am very excited to go.
Sicily is beautiful. We spend two great weeks, driving around the island, relaxing and having good food and wine. I really enjoyed the city of Marsala, the baroque villages in the Southeast and the “dolce vita” on the Aeolian Islands. Sicily has many facets and I wish we would have had more time to discover them.
We have so many tomatoes – it’s crazy! Despite the bad weather and all the rain in the past weeks, our balcony looks like a tomato garden. I picked all the very red ones on Saturday and today there are new red ones ready to be picked again. I love it! And the summer is back!
One of my favourite Asian appetisers are Vietnamese spring rolls. They are super fresh and it’s fun to prepare them. It is kind of the Asian version of Mexican Fajitas. I had a lot of them last December and January, when we spent Christmas in Cambodia and Vietnam. They prepare them on the lively markets and it is very interesting to see and try the various styles.