Monthly Archives: October 2013
All Saints to All Souls, time for Panellets
Panellets for All Saints and All Souls On 1 November, All Saints holiday -Castanyada- is celebrated in Catalunya, Spain, to chestnuts, panellets, sweet potato and dried fruits, accompanied with sweet wine -moscatell-. These are ate and drunk to the bells
All Saints to All Souls, time for Panellets
Panellets for All Saints and All Souls On 1 November, All Saints holiday -Castanyada- is celebrated in Catalunya, Spain, to chestnuts, panellets, sweet potato and dried fruits, accompanied with sweet wine -moscatell-. These are ate and drunk to the bells
Mustard Rack of Lamb with glazed shallots and tomatoes
Mustard Rack of Lamb with glazed shallots and tomatoes An excuse to shop for a rack of lamb in Berlin can be, by the skin of your teeth, a full on project. I naughtily call it -creative exercise- as it
Mustard Rack of Lamb with glazed shallots and tomatoes
Mustard Rack of Lamb with glazed shallots and tomatoes An excuse to shop for a rack of lamb in Berlin can be, by the skin of your teeth, a full on project. I naughtily call it -creative exercise- as it
Scones: its in the finger twiddle
Scones: its in the finger twiddle The first time I saw scones made at home was when my grandmother, who had come to visit from Australia gave me, a five year old, a crash lesson in twiddling your fingers around
Scones: its in the finger twiddle
Scones: its in the finger twiddle The first time I saw scones made at home was when my grandmother, who had come to visit from Australia gave me, a five year old, a crash lesson in twiddling your fingers around
Taking the reds of late summer through Autumn – Red Currant infused vinegar
Red Currant Infused Vinegar It is easy to add flavour to your larder with infused vinegars, and because of the base ingredient the shelf life is long and does not require refrigeration. Vinegar is a good kitchen medium that can
Taking the reds of late summer through Autumn – Red Currant infused vinegar
Red Currant Infused Vinegar It is easy to add flavour to your larder with infused vinegars, and because of the base ingredient the shelf life is long and does not require refrigeration. Vinegar is a good kitchen medium that can
Fried sage leaves: a cracking crisp – gebratene Salbeiblätter: ein knuspriges Vergnügen
[auf Deutsch siehen unten] Fried sage leaves: a cracking crisp As easy as it gets! Ingredients fresh sage leaves olive oil Method Heat up olive oil in a pan until shimmering. Drop in the sage leaves one at a time
Fried sage leaves: a cracking crisp – gebratene Salbeiblätter: ein knuspriges Vergnügen
[auf Deutsch siehen unten] Fried sage leaves: a cracking crisp As easy as it gets! Ingredients fresh sage leaves olive oil Method Heat up olive oil in a pan until shimmering. Drop in the sage leaves one at a time
Pilzzeit!
Pilz Sammlen in Berliner Wald, Herbst 2013. Danke schön Jana, Jens, Ruby und Melanie für die tolles Unterricht Pilzseminare Berlin-Brandenburg PILZZEIT!!!!
Pilzzeit!
Pilz Sammlen in Berliner Wald, Herbst 2013. Danke schön Jana, Jens, Ruby und Melanie für die tolles Unterricht Pilzseminare Berlin-Brandenburg PILZZEIT!!!!
The East Frisian tea ceremony – die ostfriesische Teezeremonie
[auf Deutsch siehen unten] Enjoyment and tradition – The East Frisian tea ceremony Tea enjoys an outstanding position in East Frisia where normally about ten times more tea is consumed per capita than the rest of Germany. In East Frisia
The East Frisian tea ceremony – die ostfriesische Teezeremonie
[auf Deutsch siehen unten] Enjoyment and tradition – The East Frisian tea ceremony Tea enjoys an outstanding position in East Frisia where normally about ten times more tea is consumed per capita than the rest of Germany. In East Frisia
Herd & Ofen 