Sunday, June 30, 2013

weekend links

Dippelsdorfer Teich, Friday 9pm

Lately I stumbled upon Brandon's website Humans of NewYork. It's captivating. I couldn't stop turning the pages. Have a look.

Do you still need any reading suggestions for the summer?
What I read that summer (NYTimes Sunday Book Review) and Nancy Pearl scours the shelves for books you might have missed might give you some clue.

With regard to summer drinks I strongly recommend Heidi's Lime Rickey Cocktail or, if you prefer it non alcoholic: here's the secret to the most amazing homemade lemonade!

Saturday, June 29, 2013

Louisa's favourite (so far): Roasted Banana Ice Cream

I came back from hot Florence filled with  inspirations for cold delights such as extravagantly flavoured ice creams, sorbets and granitas. Black Sesame and Ginger Ice Cream are still on my to-try list. For a start I experimented with roasted bananas (ice cream) and cantaloupe (granita). My daughter Louisa, who has just arrived from England, instantly fell for the roasted banana ice cream because of its melting smoothness and the rich and sweet banana flavour. David Lebovitz has been absolutely right saying that roasting bananas in butter and brown sugar gives them a deep, rich butterscotch flavour, which enhances their abundant natural sweetness. 

Roasted Banana Ice Cream
(by David Lebovitz)

3 medium sized ripe bananas, peeled
70g (1/3 cup) Muscobado sugar
1 tablespoon butter, cut into small pieces
375ml (1 1/2 cups) whole milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
1 pinch of coarse salt

Preheat the oven to 200°C (400°F). Slice the bananas and toss them with the brown sugar and the butter in a baking dish. Bake for 40 minutes, stirring just once until the bananas are browned and cooked through.
Scrape the bananas and the thick syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker.


Sunday, June 16, 2013

Hallo Summer? Is it you?

finally outdoor.... fighting the Armada of mosquitos with a campfire


salad with lettuce, beetroots, beetroot stems, cucumber and burrata

cucumber flavoured prosecco

my box tree nursery

a cool watchband

crabs grilled on the campfire

Saturday, June 15, 2013

weekend links

 east window, first morning light

"What separates us, whether we are a professional or a serious amateur photographer, from a person who happens to be holding a camera in the street? ...... To know what we are doing .. and this is, n°1, to know how to use the light.  In a few minutes I want you to become obsessed with light..." says wedding photographer Jerry Ghionis in this video.

Tuesday, June 11, 2013

David Lebovitz' Strawberry- Rhubarb Sorbet

I just wanted to share with you another extraordinary recipe from The Perfect Scoop. The first regional strawberries combine to a truly enticing sorbet with the last rhubarb from neighbour's garden!

Strawberry-Rhubarb Sorbet

325g rhubarb
160ml water (or white wine)
150g sugar

300g strawberries, rinsed and hulled
1 teaspoon freshly squeezed lemon juice

1 tablespoon Cointreau (my spontaneous addition)

Wash the rhubarb stalks and trim the stem and leaf ends. Cut the rhubarb into 2cm pieces.
Place the rhubarb, water (or wine), and sugar in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 5 minutes , or until the rhubarb is tender and cooked through. Remove from the heat and let cool to room temperature.
Slice the strawberries and purée them with a the cooked rhubarb mixture and lemon juice in a blender until smooth.

Chill the mixture thoroughly, then freeze it in your ice cream maker. Decorate with a mint leaf and enjoy!

Friday, June 07, 2013

weekend links

Coffee & the Newspaper is another website which combines fashion and food photography in a very subtle way. I like it a lot!

Hermès Festival Des Metiers 2013. Do I have to say more?

In case you are looking for nice handwritings for your blog, click on Kevin and Amanda's A dozen and a doodle free font Thursday.

The Way I cook.  Mimi Thorisson is just awesome in this video!