Peaches are out there now and I am so loving the sweet taste these summer days. Peaches are definitely one of my favourite fruits and I cannot get enough when they are in season. I prefer peaches pure or in a fruit salad or dessert.
Combining the sweetness of peaches with a savoury dish was something that reminded me of 70s cookbooks, when using fruits in a meat dish was considered to be “exotic”. We all know Toast Hawaii. But then I was taught better.
It seems I am getting high on cake these days. I want to share with you a simple and fresh summer cake. I have been working in the North of Germany in the past two weeks and I have seen people selling blueberries all over the place.
It is blueberry season!
Blueberries are true vitamin bombs and are rich in antioxidants. They always top the list of the most healthy fruits. I had blueberries with my granola in the mornings all this week and I still cannot get enough.
I have experimented with raw desserts quite a lot recently and became a big fan of raw brownies. I don’t really like raw chocolate mousse. Or maybe I didn’t find a good recipe yet. I made it based on avocado – the classic. But I am not yet convinced by the combination of chocolate and avocado. However, the combination of raw cocoa and dates – these raw chcolate pralinés are based on – is simply divine.
I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.
We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.
I took three days off work but we had grey weather and rain all weekend so I had time for some indoor projects. I started a new book by Lisa See. I devoured her novel “Shanghai Girls” and now I started “Snow Flower and the Secret Fan”. The story is quite tragic but I really like the stories of ancient China and so I can really recommend her books so far.
I wanted to make a blog post earlier this weekend but it was kind of dark outside all day long so I couldn’t take any pictures. Apart from that my camera is broken. There is a little black spot on every picture I take. I had this once before and then it was suddenly ok again. It is quite annoying because there is really nothing I can do. I think I will look for a camera shop today to help me out, because the sun is coming out again.
As you might have noticed I became crazy about baking recently. I am starting to create own recipes. Just like this savoury raisin bread with almonds. It is massive so I think we have to eat only bread for the next days. But I really like it. Usually raisin breads are of the soft and sweet type so this is a great alternative and it is very good with cheese.
I discovered this new type of cheese called “Gorgonzola al vino”. At the market they stuck a bottle of red wine headfirst into a big gorgonzola cheese for a couple of weeks, changing the position of the bottle every now and then until the cheese has fully absorbed the wine. It tastes fantastic!
I love the rustic look of the bread. It looks like one of those breads that knights would have in a green pouch and then cut it with a sword…
What you need:
500g spelt flour
15g dry yeast
100g chopped almonds
1 teaspoon nutmeg
A pinch of salt
Combine all the ingredients in a large bowl and mix everything well
Then knead the mixture with your hands until you have a smooth dough
Leave the dough in a bowl at a warm place for about 1 hour
The dough must have doubled its size – knead it again well
Preheat the oven on 180°C
Leave it alone again for another 30 minutes
Place the dough in the desired shape on a baking tray and put it in the oven for about 35 minutes
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.
Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.
I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.
What you need for four people:
300g red currants
50g minced almonds
2 tablespoons honey
80g wholemeal flour
30g cane sugar
sugar powder for decoration
400g plain yoghurt
Remove the shrubs of the red currants
Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
For the crumbles combine flour, cane sugar and butter and mix with your hands
Add the crumbles on top of the red currants into the glasses
Put into the oven for about 30 minutes on 180°C
Dredge the glasses with sugar powder and serve with yoghurt