Easter Eggstravaganza: Raspberry Crisp & Yoghurt Chocolates

Raspberry-Crisp-Yoghurt-Chocolates-3So here we are again. Right where, if things were even remotely normal, I would be hard pressed to remove the chocolatey bits and fingerprints sticking to me, my notebook, my recipe notes, my pens, all over my kitchen and gods know where else after finishing my Easter Eggstravaganza Chocolate Boxes for my family and friends and sharing the highlight-recipe with you guys. Alas, things are not quite back to normal. Oh well… I guess my carefully planned out Party Box of Cocktail Chocolates I promised you guys “Once all that <insert a string of profanities here to colorfully describe the pandemic> is over and done with” still has to wait on the sidelines for a while.

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Pan-Seared Hake with Wild Herb, Loquat & Asparagus Salad and Raspberry Vinaigrette

Pan-Seared-Hake-Wild-Herb-Loquat-Asparagus-Salad-Raspberry-Vinaigrette-3So… as it turned out, I was right not to trust the suspiciously innocent-looking blue skies I mentioned last time – a serious case of November-in-March-ick, thunder- and hailstorm and massive amounts of… lukewarm drizzle being blown around (and under* any defense you might have put on/up) by the storm included came to pay us a visit since then to really, really get us into the right mood for Spring. Meanwhile, the first edible signs of Spring are popping up all over the markets, our first Asparagus, for example.

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Lemony Broccoli & Cashew Soup

Lemony-Broccoli-Cashew-Soup-3Since my slightly winter-intoxicated post two weeks ago, we’ve gone through a screeching 180° turn temperature-wise. From -15°C to +15°C within a week. Now that my system has somewhat acclimatized to the sudden change, I have to admit, I don’t really trust those innocently sparkling powder blue skies out there just yet – not enough to give in to the budding urge to completely ditch the wintery cuisine for something more fresh, zingy and potentially outdoorsy in any case~

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Yoghurt-Quince Mousse & Spiced Quince Compote

Yoghurt-Quince-Mousse-Quince-Compote-4It’s February. It’s dark. It’s cold. It’s wet. It could be miserable… but there’s a golden light at the end of the tunnel! A light that certainly lifted my spirits out of the ick as soon as I spotted a soft yellow-golden glow beneath the pile of apples in my pantry – and I hope I can spread that comforting glow out to you guys with this recipe as well~

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Venison Steaks with Black Salsify & Blueberry Salad

Venison-Steak-Black-Salsify-Blueberry-Salad-1You guys know I love our little weekly trips to the farmer’s market – and once more, I have a “Here’s Why” for you~ Amongst many other delicious little things, colorful produce, artisan producst and funky veggies and fruit you’ve never seen before, you might also discover the odd PRODUCE GUY, caps intended, of the mad-scientist variety. With his own greenhouse and parapenalia just waiting to either scare you and your tastebuds away or jump-start you and your winter-hibernating tastebuds into a madcap tapdance at a moments notice.

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Gluten-Free Paleo Nut Bread, Fennel & Orange Cured Salmon and Caramelized Greengage-Rosemary Jam with Van

Gluten-Free-Paleo-Nut-Bread-Fennel-Orange-Cured-Salmon-Caramelized-Greengage-Rosemary-Jam-2Happy new year, everyone! As always, I welcome the new year with a scrumptious breakfast spread to start off on the right foot, get into the groove, so to speak, and celebrate a new chapter with our tastebuds tickled in all the right places. And what better time is there than a New Year’s breakfast to indulge in not having to make decisions – and taking a little bit of everything instead~? This time around I’ve got options for you guys! So let’s get this show on the road~

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Black Forest Gateau Chocolates

Black-Forest-Gateau-Chocolates-3Weeeee~! It’s here! Despite the lack of general Christmasness in it’s usual places around town, the gig is undeniably close! Since, for obvious and understandable reasons, the world outside fails at truly being Holly and/or Jolly, both states are something to be grown, nourished and cherished on the inside – all the more reason to get excited about the whole thing, in a way~ And what better seed is there to tick all the boxes in that regard than chocolate?

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Quince Coq Au Vin

Quince-Coq-Au-Vin-1For the last 3 or 4 weeks, Mother Nature has given us her best Confetti Parade impression – an artist gone nuts wih a palette of yellows, reds, browns and greens… and everything in between. All the while, the sun was giving the scenery her best smile in support of the shenanigans below. Hiking through our put-professionally-photoshopped-autumn-postcards-to-shame forests has been an absolutely breathtaking blast, let me tell you!

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Kohlrabi & Apple Salad with Walnuts and Goat’s Cheese Dressing

Kohlrabi-AppleSalad-Walnuts-Goat-Cheese-Dressing-1I know, I know… I just shared a salad recipe with you last time but… the shere fun of that one in combination with the currently relatively mild temperatures outside made me want more! This one’s a much loved health-nut-approved quick-fix and a true autumn classic in our neck of the woods.

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Yoghurt-Lime & Coconut Sponge Cake

Yoghurt-Lime-Coconut-Sponge-Cake-1In case you’ve been following my footsteps through the world of all things delicious for some time, you’ve probably noticed that a) I’m a bit shy with sweets in general and b) apart from a weak spot for a piece of brownie that appears about once a year, I’m not a cake person. Never been one, actually, despite my grandma’s best efforts. So when I suggested a visit to a tea house famous for it’s cakes – one that I’ve been reading about everywhere I looked while researching the tasty aspects of Madeira before our first trip all those years ago – Hubby and I were actually equally… surprised, to say the least.

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