tag:blogger.com,1999:blog-74274749603345623812024-03-19T09:48:03.923+01:00LIVING IN DRESDENdelicious photography. experimental food. fresh lifestyleBaerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.comBlogger522125tag:blogger.com,1999:blog-7427474960334562381.post-37286575553179104852016-07-22T18:43:00.002+02:002016-08-24T19:41:03.954+02:00Living in Dresden is now Trout and Hawk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquMR0ya-V6q6RPZTAwIqRnW9sSOeKAmcyikk_aDvnJkQqfuGTmhHrIsfhP_Ejvm9ugQoROvGyVbBuET2og8eOwwAcaYBLhoLSWP0-vs-JVYuWtEwn8PvLtNcHZvDIuok2JpICWhiGtUE/s1600/IMG_5524.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquMR0ya-V6q6RPZTAwIqRnW9sSOeKAmcyikk_aDvnJkQqfuGTmhHrIsfhP_Ejvm9ugQoROvGyVbBuET2og8eOwwAcaYBLhoLSWP0-vs-JVYuWtEwn8PvLtNcHZvDIuok2JpICWhiGtUE/s640/IMG_5524.jpg" width="640" /></a><br />
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It's now a year that I moved my blog from Living in Dresden to <b><a href="http://www.troutandhawk.com/">Trout and Hawk</a>.</b> You're welcome to visit me there. Less Dresden, more healthy living!<br />
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Love, BaerbelBaerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-2729162078380844542015-07-16T10:33:00.000+02:002015-07-16T10:33:58.062+02:00troutandhawk.com<div class="separator" style="clear: both; text-align: center;">
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From now you can find me on <a href="http://www.troutandhawk.com/">www.troutandhawk.com</a> - see you there!</div>
Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-90181507696496776382015-05-01T14:38:00.000+02:002015-05-01T14:38:22.197+02:00 Grandma's Classics: rhubarb cake<div class="separator" style="clear: both; text-align: center;">
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Grandma's recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable.<br />
All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake...<br />
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<b>Grandma's rhubarb cake</b><br />
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15-20 rhubarb stems<br />
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250g butter<br />
200g sugar<br />
4 eggs<br />
400g flour<br />
1 teaspoon baking powder<br />
1 teaspoon vanilla extract<br />
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Preheat the oven to 180°C (360°F).<br />
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All ingredients should have room temperature to combine well.<br />
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Butter the bottom of your baking mold and dust it with flour; remove any excess of flour.<br />
Beat the butter, sugar and vanilla on highest speed until creamy, 4 to 5 minutes, in a bowl with the paddle attachment of the mixer.<br />
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Turn the mixer to medium-low speed and add one egg after another, beating for about a minute after each egg.<br />
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Turn the mixer to low speed and slowly add the flour together with the baking powder. Don't overbeat, to prevent the batter getting chewy.<br />
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Transfer the batter to the baking mold, smooth with a spatula and arrange the rhubarb stems on top. Until this point it's the exact "Grandma" version. No extravaganzas as you already know, Grandma kept it honest and simple.<br />
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I experimented with precooking the rhubarb stems in a mixture of butter, sugar and lemon juice (one tablespoon each) for a few minutes. Don't let the rhubarb turn soft, just let it adopt the caramel flavour. Heaven!<br />
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Bake at 180°C (360°F) for about 30 minutes or until the rims turn golden brown.<br />
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Before serving sprinkle with icing sugar.<br />
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Enjoy it with a good cup of coffee!</div>
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<tr><td class="tr-caption" style="text-align: center;">Grandma in her twenties</td></tr>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-48746382976995550402015-04-19T19:23:00.000+02:002015-04-19T19:23:13.489+02:00turquoiseLately I have been attracted by the blue and turquoise hues. They pop up everywhere -sometimes in very small amounts, sometimes in unexpected places- waiting to be caught by my camera.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-3237463527929630932015-03-28T20:22:00.000+01:002015-04-13T11:04:22.279+02:00 strawberry fever<div class="separator" style="clear: both; text-align: center;">
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-25495319325768375592015-03-08T15:41:00.001+01:002015-03-08T15:41:29.260+01:00this super pretty breakfast........ has been inspired by <a href="http://amychaplin.com/">Amy Chaplin'</a>s brilliant book <i><a href="http://www.amazon.de/Home-Whole-Food-Kitchen-Celebrating/dp/1611800854/ref=sr_1_1?ie=UTF8&qid=1425764885&sr=8-1&keywords=at+home+in+the+whole+food+kitchen">at home in the whole food kitchen</a>.</i><br />
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Her <b>coconut and quinoa pancakes</b> are completely flour- and gluten-free, though unexpectedly tasty and tender. If you want to go for the vegan version just replace the egg for a <a href="http://www.foodrenegade.com/how-make-egg-substitute-chia-seeds/">"chia egg"</a>. The pancakes are prepared in a minute provided you haven't forgotten to soak the quinoa before you went to bed.<br />
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The slight citrus flavour of the pancakes went perfectly well with the fresh blood orange. <br />
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<b>Coconut and Quinoa Pancakes </b>(recipe by Amy Chaplin<b>)</b><br />
makes ten 10cm (4 inch) pancakes<br />
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1/2 cup quinoa , washed and soaked 12-24 hours in 1 cup water<br />
1/2 cup rolled oats<br />
3/4 cup unsweetened, shredded coconut, divided<br />
1 cup almond milk<br />
1 egg<br />
2 tablespoons melted extra virgin coconut oil, plus more for cooking the pancakes<br />
2 teaspoons vanilla extract<br />
1 teaspoon aluminium-free baking powder<br />
1/2 teaspoon cinnamon<br />
zest of a large lemon<br />
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to serve:<br />
seasonal fruit and berries<br />
maple syrup or honey, optional<br />
lemon wedges, optional<br />
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Drain and rinse quinoa and place it in an upright blender. Add oats, 1/4 cup coconut, almond milk, egg, coconut oil, vanilla, baking powder and cinnamon.<br />
Blend on high speed for about 40 seconds or until completely smooth. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.<br />
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Warm a cast iron skillet over medium heat , add about 1 teaspoon coconut oil and spoon in about 1/4 cup batter for each pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes.<br />
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These pancakes are best right off the pan, but they can also be kept warm in a 90°C (200°F) oven as you cook the whole batch. Serve with blood orange and maple syrup.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-46997878541111125672015-02-21T11:08:00.000+01:002015-02-21T16:08:03.066+01:00raw vegan (divine) layered cake with raspberry and chocolate<div class="separator" style="clear: both; text-align: center;">
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This beauty of a cake was given to me by lovely Cora. It is a raw vegan layered cake, a species of cake that has always intrigued me, and yet I had never tried one.</div>
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After the first taste I knew, this cake is worth all the cashews and the fridge and freezer waiting times. Yes, in fact, I am making a mini version just now for my Sunday guests. Holding my thumbs that it will be just as delicious as the original!</div>
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<b>layered cake with raspberry and chocolate</b><br />
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<b>crust</b><br />
2 cups almonds<br />
15-20 dates<br />
pinch of salt<br />
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Soak the almonds and the dates for 6 hours or overnight. Process the almonds and the dates until it all sticks together. If you end up with a little dough ball it's fine. Press it into the bottom of a<a href="http://www.amazon.de/Fisko-Keramik-Springform-absolut-auslaufsicher-Qualit%C3%A4t/dp/B00GMF7AQY/ref=sr_1_13?ie=UTF8&qid=1424457016&sr=8-13&keywords=keramik+springform"> spring form </a>and put it into the freezer for one hour.<br />
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<b>chocolate layer</b><br />
100g cashews<br />
15 dates<br />
pinch of salt<br />
pinch of vanilla<br />
splash of freshly squeezed lemon<br />
1 cup of soaking water (of the dates and cashews)<br />
50g raw cocoa butter<br />
3 tablespoons cold-pressed coconut oil<br />
3 tablespoons raw cocoa powder<br />
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<b>raspberry layer</b><br />
100g cashews<br />
15 dates<br />
pinch of salt<br />
pinch of vanilla<br />
splash of freshly squeezed lemon<br />
1 cup of soaking water (of the dates and cashews)<br />
50g raw cocoa butter<br />
3 tablespoons cold-pressed coconut oil<br />
300g raspberries<br />
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Soak the cashews and the dates for 6 hours. Blend each layer with the salt, vanilla, lemon and one cup of the soaking water until smooth. I recommend using your <a href="http://www.keimling.de/vitamix-tnc-5200-profi-standmixer.html">Vitamix</a> or any other high-speed blender to make the layers as creamy as possible.<br />
Melt the cocoa butter and the coconut oil gently on low heat and blend it into the mixture.<br />
Add the the raspberries respectively the chocolate.<br />
Pour the raspberry layer onto the crust.<br />
Pour the chocolate layer straightaway onto the raspberry layer. Let it set in the freezer for two hours. No longer, because you don't want the liquid to crystallize.<br />
Put the cake into the fridge during the night to solidify.<br />
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Before serving cut along the edge to remove the ring of the spring form. Decorate with shredded coconut, fresh raspberries and dust slightly with palm sugar.<br />
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If you skip the cocoa butter and the coconut oil the mixture will make for a delicious layered cream dessert or even for an ice cream if you put it into the freezer for a few hours.<br />
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There's no limit in combining flavours: vanilla and mango, chocolate and banana, rose and mint.....<br />
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<i>raspberry & chocolate</i> <i>on</i> <i><a href="https://instagram.com/troutandhawk/">Instagram</a></i></div>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-36576264733047998272015-02-10T21:44:00.000+01:002015-02-10T21:44:21.474+01:00homemade eggnog from scratch <div class="separator" style="clear: both; text-align: center;">
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This is quite a different "golden milk" than the one in my <a href="http://dresdenliving.blogspot.de/2015/01/grey-days-golden-milk.html">previous post</a>. Definitely none of its ingredients belongs to the category health food. But MIND OVER MATTER: Christine's homemade eggnog is so delicious (added to any dessert) that it certainly does have a positive effect on well-being. </div>
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When I asked her to pass the recipe on to my readers, she popped up in my kitchen with a basket full of her preferred ingredients ready to give me the masterclass.</div>
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Ingredients:</div>
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10 fresh egg yolks</div>
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500ml milk</div>
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500g icing sugar</div>
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1 vanilla pod, scraped</div>
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400ml Schnaps (it should be a high percentage, clear spirit; Christine prefers 69,5% Prima Sprit)</div>
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Slowly bring the milk, the sugar and the vanilla to a boil, continuously stirring. Let the mixture cool to room temperature.</div>
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Separate the egg-whites from the yolks, discard the whites.</div>
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Pour the sweet vanilla milk into the blender. Run the blender at lowest speed and add the yolks. Once they are blended in, slowly add the spirit in a fine and even stream. That's it!</div>
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The eggnog should be stored in a cool and dark place. If you keep it in the fridge it will become quite solid after a while.</div>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-20387635987734922542015-02-08T18:49:00.000+01:002015-02-08T18:49:22.038+01:00winter ride<div class="separator" style="clear: both; text-align: center;">
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-23410007921895277752015-01-21T21:08:00.000+01:002015-01-21T21:13:21.484+01:00grey days // golden milk<div class="separator" style="clear: both; text-align: center;">
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Ayurvedic golden milk is a wonderful beverage to have in the evening on grey January days like these. It's not only warming and nourishing but also extremely healthy due to its main ingredient turmeric.<br />
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Turmeric is part of the ginger family and its yellow powder is widely used as a spice in Asian cooking. It has high concentrations of curcumin which has anti-inflammatory, antioxidant and anti-bacterial properties. It helps to prevent or relieve symptoms of arthritis, Alzheimer, high cholesterol, cancer, diabetes, heartburn, jaundice, liver problems and menstrual pains. In ayurvedic and Chinese medicine it's called the anti-aging spice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyynNPMdflMVESPjQO6lKKIPU7fTSzMYpGvBETL_03qfHykChmdpEZjqMkfrxJNRM904xC8cBZNWZpzzJfhuhEzM7al227k2L-nmi20R6Xp7TscR6TO7842Rv24w8eogZbVT9tm8nB90/s1600/Gro%C3%9Fteich.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyynNPMdflMVESPjQO6lKKIPU7fTSzMYpGvBETL_03qfHykChmdpEZjqMkfrxJNRM904xC8cBZNWZpzzJfhuhEzM7al227k2L-nmi20R6Xp7TscR6TO7842Rv24w8eogZbVT9tm8nB90/s1600/Gro%C3%9Fteich.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Großteich Moritzburg</td></tr>
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<b>How to prepare the golden paste</b></div>
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1 cup water</div>
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3 tablespoons turmeric powder</div>
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Cook water and turmeric in a sauce pan until you have a creamy and smooth paste. This will take about 15 minutes. The cooking process makes the turmeric taste less bitter. You can store the paste in the fridge for 2 -3 weeks.</div>
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<b>How to prepare the golden milk</b><br />
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1 1/2 teaspoons unrefined coconut oil (or almond oil)<br />
1 teaspoon golden paste<br />
5 cardamom pods, peel removed, crushed (or cardamom powder)<br />
a pinch freshly ground pepper ( increases your body's absorption of turmeric)<br />
1/4 teaspoon vanilla powder<br />
2 cups milk ( I use hemp seed milk , almond or oat milk)<br />
1 teaspoon honey or maple syrup<br />
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Combine all the ingredients except the honey in a sauce pan. Turn the heat on medium. While heating stir constantly and do not allow the mixture to boil. Before serving add the honey or maple syrup.<br />
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Stir gently with a spoon or a cinnamon stick because the spices tend to sink down.<br />
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Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-11196887632156458602015-01-05T09:31:00.000+01:002015-01-05T09:31:22.871+01:00Ottolenghi's hot and sour mushroom soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.amazon.de/Plenty-More-Yotam-Ottolenghi/dp/009195715X/ref=sr_1_1_twi_1?ie=UTF8&qid=1420407568&sr=8-1&keywords=Plenty+more">Yotam Ottolenghi's cookbook <i>Plenty More</i></a> and the filters of <a href="http://vsco.co/">VSCOcam</a> : two things I enjoyed spending time with during the Christmas holidays . The hot and sour mushroom soup, photographed with the VSCOcam app in F3 filter, is a little taster for you. My family loved both of it!</div>
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<b>Hot and sour mushroom soup </b>(slightly adapted)</div>
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(serves six) </div>
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1 tbs sunflower oil</div>
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3 small onions (roughly chopped)</div>
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3 medium carrots (peeled and sliced)</div>
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6 celery staks (sliced)</div>
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6 garlic cloves, peel and left whole</div>
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a chunk of fresh ginger root /peeled and sliced)</div>
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3 lemongrass staks, roughly chopped</div>
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6 prunes</div>
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1 red chili</div>
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(6 star anise; in brackets, because I didn't use any)</div>
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2 tbs tamari soy sauce</div>
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6 lime leaves</div>
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1tbs coriander, pestled</div>
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2 tbs red Tandoori paste ( instead of Tamarind paste, which I had not in my pantry)</div>
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toasted sesame oil to finish</div>
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a choice of mushrooms ( I used brown champignons, dried and soaked cèpes, chanterelles, shitaake and and chinese tungkow), sliced</div>
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juice of about 2 limes</div>
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coriander leaves</div>
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basil leaves</div>
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some peas ( green beans in the original recipe)</div>
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I also added a tbs of vegetable stock and I didn't discard the vegetables as Ottolenhi suggested. As we wanted a more filling meal I added some rice noodles to the soup. Perfect for a warming lunch. </div>
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Begin by heating oil in a sauce pan and add the onion, carrot, celery, garlic and ginger. Cook on a high heat for about 5 minutes until the edges begin to colour. Pour in 2 2.5 liters of water and add the lemongrass, prunes, chilli, soy , lime leaves and coriander. Bring to the boil, then reduce to a low simmer and cook for 45 minutes.</div>
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Add the Red Tandoori paste , followed by the mushrooms and cook for 1 minute.Then add the remaining ingredients apart from the sesame oil, along with 1 1/2 teaspoons salt - and some instant vegetable stock, if necessary. Allow to heat for a further minute.</div>
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Ladle into bowls and finish with a little drizzle of sesame oil in each bowl.</div>
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Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-20419242543657024932015-01-04T23:08:00.003+01:002015-01-04T23:08:59.673+01:00I wish you a Happy New Year! <div class="separator" style="clear: both; text-align: center;">
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-58632693202158178392014-12-26T20:30:00.000+01:002014-12-26T20:30:45.450+01:00First snow and Bratäpfel<div class="separator" style="clear: both; text-align: center;">
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Totally unexpected we woke up to a white Christmas morning. Inspired by the magic of the snow I prepared some Bratäpfel in grandma's copper snail pot ( this pot has 12 small dents to fit the snail shells, but we weren't planning to use it for the original purpose any time soon).<br />
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Quick recipe: remove centre of apple with the seeds and stem, fill with almond butter, plum jam and pistachios, sprinkle with cinnamon. No need to add sugar. Bake for 20 minutes at 200°C. They will turn out delicious sitting in a buttery juice.<br />
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Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-29831920607557987162014-12-14T19:08:00.000+01:002014-12-14T19:08:04.445+01:00weekend links<div class="separator" style="clear: both; text-align: center;">
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Russell James, the raw chef, shows how to prepare a <a href="http://www.therawchef.com/trc_recipes/chia-seed-porridge-2/">chia seed porridge</a>.<br />
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Don't miss this beautiful and informative <a href="https://www.youtube.com/watch?v=XemcFEQ4BBQ">film about yoga</a>.<br />
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Christmas time is cooking time; maybe <a href="http://www.nytimes.com/video/cooking-techniques/">these cooking techniques</a> on nytimes video will come in handy.<br />
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Do you love Tom Ka Soup as much as me? <a href="http://anurbancottage.blogspot.co.uk/2013/02/tom-ka-soup-ii.html">Here's </a>step-by-step how to prepare the most delicious vegan Tom Ka Soup.<br />
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Just skyped with my daughter Vik "Oh, you are posting weekend links? You MUST post <a href="https://www.youtube.com/watch?v=D2QOtnLdnLQ">this video</a>. I couldn't stop laughing!"<br />
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Are you still looking for the perfect Christmas gift? What about the <a href="http://foodist.de/geschenkideen/30/foodist-box-als-geschenk">foodist box</a>? Surprise, surprise!<br />
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And finally, the <a href="https://www.youtube.com/watch?v=wO4-TV6Zckc">"Reincarnation"</a> film by Karl Lagerfeld from Chanel's Métiers d'Arts in Salzburg.<br />
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I wish you a happy 3. Advent!</div>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-41660488884450284082014-12-04T08:10:00.000+01:002014-12-04T08:10:18.934+01:00#6 Grandma's Classics: Thüringer Stollen (Thuringian Christmas Cake)<div class="separator" style="clear: both; text-align: center;">
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When two people marry, it usually involves a fusion of traditions. Especially in the time of Advent and Christmas I love to go back to a recipe that I learned from my family in law: The Thuringian Stollen!</div>
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My family used to bake basketfuls of Christmas cookies, but no Stollen at all, so I adopted the Thuringian version as my own.</div>
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Now, of course, Dresden is the hometown of the world's most famous Stollen. I love to buy Dresdner Stollen (yes, there are certain bakeries where people queue up in the darkest and ugliest mornings before opening hour to leave the shop with armfuls of Mohn- and Rosinenstollen. And obviously I don't buy just one!). I also enjoy it at my friends' houses with a good cup of coffee. But when it comes to homebaking it always will be the Thuringian one.</div>
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Our family recipe is lighter, less rich, less packed with dried fruit than the Dresden one, but with plenty of milk soaked almonds. It feels more like a wintery, fruity brioche.</div>
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<b>Thüringer Stollen (old family recipe)</b><br />
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1kg flour<br />
250g sugar<br />
250g butter<br />
1/2 l milk<br />
80g yeast (or 4 sachets of dry yeast)<br />
200g peeled and chopped almonds (soaked in milk)<br />
200g sultanas (soaked in rum or port wine)<br />
125g candied lemon peel<br />
125g candied orange peel<br />
the pulp of a vanilla pod<br />
the grated zest of a lemon<br />
a teaspoon Stollen condiment (a mixture of ground cinnamon, cardamom, star anise and allspice)<br />
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125g butter to spread on the Stollen once out of the oven<br />
a few tablespoons of icing sugar<br />
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<b>Make sure that all your ingredients have room temperature.</b><br />
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Soak the almonds in milk. Soak the sultanas in rum or port wine. Chop the citrus peel if you bought it in a whole piece. Scratch out the vanilla pod and prepare the Stollen condiment.<br />
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Fill the flour into a large bowl, form a small cavity in the middle for the yeast, a bit of luke warm milk and sugar. Let stand until creamy, about 10 minutes.<br />
Add the sugar, butter, milk, vanilla pulp, condiments and grated lemon peel. Beat well using the dough hooks.<br />
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When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the sultanas, chopped almonds and candied citrus peel. Continue kneading until smooth.<br />
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Lightly flour a large bowl, place the dough in the bowl, cover with a cloth and let it rise in a warm place until doubled in volume, about one hour. Knead it deflating the dough and let it rise for the second time.<br />
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Cover a baking tray with a baking sheet, form two loafs of the dough and place them on the baking tray. Fold a piece of baking sheet between the loafs to prevent them from sticking together.<br />
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Let them rise again for about 10 to 15 minutes.<br />
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Preheat oven to 180°C. Bake in the preheated oven for 15 minutes, then reduce the heat to 160° and continue baking for 30-40 minutes until golden brown.<br />
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Once out of the oven, immediately coat the loafs with butter using a baking brush. Dust the cooled loafs with icing sugar.<br />
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Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com2tag:blogger.com,1999:blog-7427474960334562381.post-53864832751082045842014-12-03T10:10:00.000+01:002014-12-03T10:10:33.938+01:00the daily dose of green<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTDvvdhFlgimt0jFk7vyPWdZiDM7vlSTmeYdd2chQrl7h2KUHKEwrLyjcFqwk3Vn7YV05H1khPH1x0UNgoMGQYfH-6E3B6wgk5uZAoqxPtqzJ_AYvBtUr_CJCmgpB63KUyFR99r05gAk/s1600/weekend2+(1%2Bvon%2B2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTDvvdhFlgimt0jFk7vyPWdZiDM7vlSTmeYdd2chQrl7h2KUHKEwrLyjcFqwk3Vn7YV05H1khPH1x0UNgoMGQYfH-6E3B6wgk5uZAoqxPtqzJ_AYvBtUr_CJCmgpB63KUyFR99r05gAk/s1600/weekend2+(1%2Bvon%2B2).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crostini with one of<a href="http://dresdenliving.blogspot.de/2014/02/5-questions-to-sylvia.html"> Sylvia Richter-Krancher's</a> herb butter gugls</td></tr>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-68887174898690503792014-11-22T10:37:00.001+01:002014-11-22T13:11:03.829+01:00Haute Cuisine at Genuss-Atelier<div class="separator" style="clear: both; text-align: center;">
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This picture shows Lisa Deutschmann (business management and marketing), Martin Seifried (chef), Marcus Blonkowski (chef) and Nicole Blonkowski (restaurant management).<br />
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They all met in Vienna where they studied, trained and worked in Haute Cuisine. The team of four decided to start something great back in their hometown Dresden. And born was the idea for Genuss-Atelier: a restaurant that offers food of an extraordinary quality in an unpretentious atmosphere.<br />
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Our lunch </div>
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<i>Romaine Lettuce with Poularde, Capers and Parmigiano</i> </div>
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<i>Saibling with Parsley Root and Leek</i><br />
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<i>Mousse of Gingerbread with Crumbles and </i><i>Morello Cherries </i></div>
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If you are curious and want to try it yourself, here is <a href="http://genuss-atelier.net/">their website</a> and address.</div>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-33803501563368874002014-11-18T15:06:00.001+01:002014-11-18T15:06:34.981+01:00november garden<div class="separator" style="clear: both; text-align: center;">
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-81734355461929067152014-11-14T20:07:00.000+01:002014-11-18T14:11:20.096+01:00my lunch today<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">yellow and orange bell peppers, mushrooms and parmigiano</td></tr>
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-13168285836019987152014-11-07T14:19:00.000+01:002014-11-07T14:19:29.387+01:00Donna Hay's pear tartThis wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn!<br />
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<b>Pear Tart </b><br />
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3/4 cup (115g) whole-wheat flour<br />
1/3 cup (40) ground almonds<br />
1 1/2 teaspoon baking powder<br />
1/3 cup 880ml) maple syrup or light agave syrup<br />
1 egg<br />
3/4 cup (180ml) buttermilk<br />
2 teaspoons finely grated lemon rind<br />
1/2 teaspoon ground cinnamon<br />
40g unsalted butter , melted<br />
2 firm pears, peeled, cored and sliced (I took Conference.)<br />
2 tablespoons raw sugar<br />
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Preheat oven to 190°C (375°F). Place the flour,ground almonds and baking powder in a bowl and mix to combine. In a separate bowl, mix together the maple syrup, egg, buttermilk/almond milk, lemon rind and cinnamon.Add the milk mixture to the dry ingredients with the butter and mix to combine. Line the base of a greased 24cm loose.bottom tart tin with non-sticking baking paper. Pour the mixture into the tin and smooth the top.<br />
Arrange the pears over the top and sprinkle with sugar.<br />
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Bake for 30-35 minutes.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-79060955657445754402014-10-17T18:44:00.001+02:002014-10-17T18:44:21.685+02:00made with love<div class="separator" style="clear: both; text-align: center;">
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-87204115303317288412014-10-16T19:20:00.000+02:002014-10-16T19:20:00.207+02:00two ways to cook quincesI'm always keen to find new quince recipes, because every autumn my quince tree heaps basketfuls of this wonderful, old-fashioned fruit on me. My classic is the double reduced, deep coral red, jelly. Besides pure muscle strength (which is always necessary to cut a quince in pieces) it takes many steps and a lot of time to prepare. Although I really love the classic jelly I have been looking for something easier, quicker, but nevertheless more sophisticated than the homely quince and apple sauce.<br />
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Regardless of the recipe, you will need a good kitchen equipment and you have to be very careful not to cut your fingers to turn the tough and rock-hard fruit into its soft, sweet and fragrant state.<br />
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In one of the last weekend editions of the Frankfurter Allgemeine Zeitung I came across this recipe which I put aside for the next "quincy" occasion: poached quinces with mint cream.<br />
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<b>poached quinces with mint cream</b><br />
yields 4 servings<br />
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2 ripe and beautiful quinces<br />
1/2 l white wine<br />
100g honey<br />
100g sugar<br />
1 vanilla pod<br />
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for the cream:<br />
5 fresh mint leaves<br />
1 tablespoon sugar<br />
200g créme fraiche<br />
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Peel the quinces with a regular vegetable peeler. Cut the fruit in half using a large sharp chef's knife. Be careful! Cut the core and seeds away. They are very hard and woody, I use a <a href="http://www.rosleusa.com/Melon-Potato-Baller-plu12706.html">melon baller</a> to cut them out. Make the poaching liquid combining the wine, the honey, the sugar and the vanilla pod. Let it simmer until the sugar is dissolved.<br />
Add the quinces. Let them cook at a bare simmer for 40 minutes or until pink and tender.<br />
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Refrigerate them in the liquid.<br />
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Combine the crème fraiche, the sugar and the mint and blend in a blender. Refrigerate.<br />
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Serve the quinces without the poaching liquid (you may save it to drizzle it over ice cream). Cover them generously with mint cream and decorate with a sprig of fresh mint.<br />
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And here's how I cook our traditional <b>double reduced quince jelly</b>:<br />
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6 -8 quinces<br />
1l water<br />
500g sugar<br />
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Clean the quinces with a kitchen cloth. Chop them with a sharp chef's knife. Put them into a large pot with core, seeds and skin. Let them cook at low temperature for about 40 minutes. Strain Them through a cheese cloth during the night or at least for a couple of hours. I additionally press the cheese cloth with my hands to increase the amount of juice before I discard the fruit. It will become a little less transparent, but who cares!<br />
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Measure the juice. It should yield one liter. If it is more liquid reduce it cooking at slow temperature with the lid open.<br />
Combine one liter juice with 500g sugar. Reduce it again cooking slowly with the lid open to about one liter. You will see how it thickens. Try if it has jelled cooling a tiny amount on a plate. Fill it in jars. Enjoy!<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-18905192894850194372014-10-11T17:26:00.000+02:002014-10-11T17:26:13.430+02:00weekend links<div class="separator" style="clear: both; text-align: center;">
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"I breathe life into the impossible" says London based set designer Rhea Thierstein.<a href="http://www.itsnicethat.com/articles/set-design-rhea-thierstein"> Here's an interview with her.</a><br />
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Check out <a href="http://vimeo.com/search?q=live+the+language">"Live the language"</a> on vimeo. It's great fun.<br />
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<a href="https://medium.com/@CollegeCandy/how-to-figure-out-what-you-really-want-to-do-in-life-13cbea867f6a">How to figure out what you really want to do in life</a> - in case you haven't found it yet<br />
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<a href="http://mattbites.com/2014/08/06/behind-the-scenes-of-a-personal-food-photography-shoot/">Behind the scenes of a food photography shoot </a>with the famous food photographer Matt Armendariz.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-70987061695327771662014-09-25T19:20:00.000+02:002014-09-25T19:20:00.040+02:00 Sweet Dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine<div class="separator" style="clear: both; text-align: center;">
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End of September is a special time for me because I finally accept that summer is over and autumn has come. Even though I try as often as possible to not wear socks ( hello cold!), but I don't resist anymore to include roast pumpkin into my menus.<br />
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The topping of prawns, finely cut tomatoes, fresh goat cheese and white wine complemented perfectly the fine chestnuttiness of the <i>sweet dumpling.</i><br />
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<b>Sweet Dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine</b><br />
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1 sweet dumpling, cut into 4 slices<br />
250g prawns, peeled<br />
2 -3 tomatoes<br />
50g fresh goat cheese<br />
1 glass of white wine<br />
2 cloves garlic, finely chopped<br />
a few sprigs of flat-leaved parsley, finely chopped<br />
herbal sea salt<br />
freshly ground black pepper<br />
olive oil<br />
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Distribute the sliced pumpkin slices onto an ovenproof dish, sprinkle with olive oil and herbal salt and put it into the oven for 20 minutes at 200°C.<br />
Meanwhile combine carefully the prawns, the finely cut tomatoes, the garlic, the fresh goat cheese and the white wine. Add the chopped parsley and season the mixture with sea salt and pepper.<br />
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Spread the prawn-tomato-cheese mixture onto the golden brown pumpkin and put it back into the oven for 5 minutes or until the prawns have changed their colour and the goat cheese has melted.<br />
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The sweet dumpling can be eaten with the skin and it is very filling.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0tag:blogger.com,1999:blog-7427474960334562381.post-68098984846255483962014-09-15T10:43:00.000+02:002014-09-15T10:43:44.334+02:00Tour de LuxembourgLovely days with the family, great modern arts, iron and steel, walks in the forest and excellent cuisine.<br />
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<br />Baerbelhttp://www.blogger.com/profile/10922527390690208041noreply@blogger.com0