Spinach Salad with Griddled Blood Oranges, Pecorino & Carrot Vinaigrette

Spinach-Salad-Blood-Orange-Pecorino-Con-Pepe-1These last few weeks have been one of those marvelous Signature February Specials with all the fixings… you know the type – the delightful full-on pull-blanket-over-head-and-hibernate-while-mother-nature-goes-nuts variety. Just when I was about to give in to the general greyness creeping up on me, I remembered a foodie conversation about the hoops, hurdles and spike pits one has to overcome get a piece of Caribbean’esue Summer onto a dinner plate on this side of the globe in mid-January.

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GW2 Yam Soup with Roasted Pears, Toasted Pecans and Lingonberries

Yam-Soup-Pecan-Nuts-Roasted-Pear-Cowberry-1Happy New Year everyone~! I hope this post finds each and every one of you happy, healthy, well rested and on a beeline-course towards your dreams!

For some reason, the New Year doesn’t reeeeeally start until after Three Kings Day for me – which is actually a public holiday in our little corner of the world – at least from a regular-work-day perspective. In other words: the cozy calm and quiet of the week between the years gets a little cherry on top – stormy, wet and altogether nasty January outside, bingeworthy books, cozy blankets, lots of tea and yummy wintery comfort food inside. Yay!
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Hearty Parsnip & Chestnut Soup with Figs

Hearty-Parsnip-Chestnut-Soup-Figs-3Once more 2021 keeps walking a very straight, very postcard’esque line through the seasons! Almost perfectly on cue at the beginnibg of October, the tell-tale autumn winds started chasing rain-heavy clouds across the skies above us, leaving just enough breathing room in between the gusts to allow us to hear the chestnuts falling off the trees left right and center. (my condolences to anyone who couldn’t find a better parking spot…) And, of course, allowing just the perfect amount of sunshine through for us to go for extended walks through the wild explosion of color that is the landscape surrounding us these days.

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Lemon-Confit Potatoes, Herby Prawns & Garlic – Wasabi Mayo

Lemon-Confit-Potatoes-Herby-Prawns-Garlic-Wasabi-Mayo-5Last time, I promised you guys (edible) punchy, summery heat – with a pinch of the great, wide world on top. And spicy, exciting recipes hinting at near and far destinations is exactly what I’ll deliver~! Today’s recipe was, in parts… a surprise, to say the least. A delicious little surprise that crept up on me on the back of a grocery shopping trip I went on before getting the necessary amounts of caffeine needed to function properly into my system. My efforts were further hampered by the fact that, in my severe state of pre-coffee-zombiedom, I left my grocery list behind along with my memory of ever writing one.

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GW2 Glazed Peach & Taleggio Tarte

Glazed-Peach-Taleggio-Tarte-1Down here in South-Western Germany, wedged in between the French and Swiss border and with the Italian and Austrian ones what feels only like a stone’s throw away for that matter, it’s really hard not to think “Savory” when the concept of pastries comes up at exactly the right moment. Of course, there’s our signature thinnest-possible-crust-tart concept plus anything that grows on trees or bushes around here at any given time, but that’s a whole other story~

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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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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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GW2 Golden Autumn Salad with Chestnut-Stuffed Portobello Mushrooms

 

Autumn-Salad-Stuffed-Portobello-Mushrooms-3Today’s inspirational, fantastic fantastical virtual-world recipe sent me onto an extended hike down memory lane when I first discovered it in my Chef’s Guild recipe list a couple of years ago. See, back when I was a kid, my grandparents had a habit of dragging me to go visit the extended family scattered up and down both sides of the German-French border on weekends.

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Mango-Thai Basil Gazpacho

Mango-Thai-Basil Gazpacho-1Ah… Summer. Summer in the city, to be precise. Not all that comfy at times, but lucky for us, our hometown is bracketed by mountain ranges, all conveniently covered in the signature lush, pillowy dark greens of the middle mountains, dotted with a few splotches of red and yellow here and there. Whenever the hubbub of the city is getting to us, we simply hit the road, our picnic stuff, hiking boots and a bottle of water in tow, following the cool, calm and serene call of the forest.

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