Down 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~
Since 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~
Minus 14°C. Snow. Windy. Did I mention the minus fourteen degrees celcius already? Well, what can I say… I’m absolutely extatic about it, jumping up and down in front of the window every morning these days~! It’s W.I.N.T.E.R for the first time in… I think it’s been at least 10 years that I’ve dug out a wool sweater during “winter” time and even longer since I’ve been woken up by the neighbour being massively displeased about having to shovel the sidewalk free of snow and letting the whole street know all about it at 5:30 in the morning.
I 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.
Ah… 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.
Sometimes, mainly when you’re going about your day completely unaware of the concept that a random idea is about to set you off on an unexpected adventure, you may encounter a seemingly insignificant little thing that burrows deep into your headspace as soon as you try to put it away.
Managing leftovers has never been so exciting~! See, up until a handful of weeks ago, I was under the impression that Hubby and I would skip out on the whole vacation thing this year and save up some quid for a far away bucket-list getaway next year instead. And sure, with a major travel destination dangling in front of your nose as the proverbial carrot, staying in for the year might not be all that yawnilicious.
After last weeks Homage to Cow, so to speak, I decided it’s time for a vegetarian dish. Actually, scratch that – I’ve made this one several times before actually paying any attention to the fact that it’s “vegetarian”. To me, this one is proudly wearing the colors of August in our region, highlighting the delicious stonefruityness of the month and (quite literally) wrapping up the deal with a hint of the signature delicacies at home just a little further down south.
If you’re experiencing the same mood swings of dear Mother Nature that we are suffering through these days, you… well you probably won’t be sitting in front of your screen, reading something about a potentially heat-generating activity like cooking. But if you do, I’ve got great news for you! This week’s dish is a really refreshing and light, yet surprisingly filling number that’s basically done in two shakes of a lamb’s tail. Perfect for high temperature- and resulting low energy levels~
Skirting the outlines of our midwinter getaway to the north last week reminded me of the fact that, during my Goat’s Cheese Crème Brûlée & Spiced Quinces Post, I promised to share another one of the treats that have proven to be capable of pleasing or even converting the most militant Goat’s Cheese Grumps. Given that this one’s inspired by the Tyrian Chef’s Guild’s menu, you might wonder how I got from a stormy Northern Sea island without a stable internet connection to actually go on a gaming spree during one of those storms to a warm-and-fuzzy Tarte with magical properties like that?