生活

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  • 2024/11/21 16:08
• small strawberry obsession
  
  I can hardly remember my days in Sydney, morning walks on a beach with beautifully smelling coffee in my hand. I did it each day for a month and each morning was better than a previous one. I loved small coffee shop on a way to Bondi, great barista who always knew how to make a perfect cup for me. And then a crowded beach at 6:30 am. Sydney was exercising, running, swimming or joining me for a coffee. I am back in Berlin but some things stayed unchanged. I still get up early, enjoy my coffee and a walk. Do you like to observe life of your city? Berlin is amazing in the morning. People going to work or preparing for an important meeting at a coffee shop, others coming back from a party or mothers with newborns. It’s all here. I usually go to Goodies, as it’s the only place with a good coffee open at 7 am in my neighbourhood. I’d like to experiment some more so if you happen to know cafe in Friedrichshain that’s open this early please let me know.
  
  As I wrote before I am still having a small strawberry obsession. This beautiful, sweet and juicy little treasures don’t want to leave my mind. This time I cooked them with quinoa and an orange juice. The colour looks great, the taste is even better. I love quinoa for it’s specific flavour, but it was nice to have a sweet and juicy version of it.
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  • 生活
  • 2014/06/09 18:08
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• Sweet Sixteen
  
  Some songs have been favorites of mine for as long as I can remember, and I never get tired of listening to them.
  
  As I was listening to “Sweet Sixteen” yesterday I kept thinking of the beauty of the song’s arrangement, and of how simple it is, with just a couple of instruments. Then I listened to it four or five times in a row, savoring those chords. It is truly a beautiful song (despite the sad story behind it), one that I first listened to when I was a kid and that I’m pretty sure I’ll be listening to when I’m 70.
  
  From time to time I write here about simple things, how great they are to me. I guess that one doesn’t need much to create something beautiful like Billy Idol’s song, and that can be applied to food. Like cakes, simple savory dishes are also something close to my heart, something I feel like eating on a daily basis, and adding a twist here and there doesn’t change their essence – it just makes them even more delicious.
  
  In today’s recipe, the humble potato, a root veggie I love (the German blood in my veins is probably responsible for part of that love) gets transformed into a flower, with full of flavor petals. The potatoes would be delicious already roasted with olive oil, salt and pepper only, but the zesty crumbs on top makes them extra special and irresistible.
  • 生活
  • 2014/05/07 16:11
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• blue cheese galette
  
  This mushroom beet and blue cheese galette has a flaky and buttery gluten free exterior filled with deep savory flavors.
  
  So I’ve made 3 galettes in the past 72 hours. They’re kinda just, um…amazing .
  
  Sweet or savory, I’m not sure it matters because the best part by far is the crust.
  
  
  1. It’s supposed to be rustic looking so all those perfectly rolled out, un-cracked, fork tine edged pies that are a royal pain in the ass to master, yeah, this ain’t it .
  
  2. It’s just so freakin’ buttery and flaky, it just kind of crumbles and melts in your mouth at the same time.
  
  And while husbands will likely have no idea what “galettes” are and refer to them as “goulash” instead (no? Just mine?), they’ll also ask what else you can throw in the middle of these “things” so you can have it again .
  • 生活
  • 2014/05/07 16:09
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• Just follow your heart
  
  With the Ramadan going on there is abundance of beautiful dry fruits available around here these days. I think I’ve mentioned earlier that in Ghana we have a good population of the Lebanese community, and thankfully they have 2 supermarkets here in Accra/Tema without which i don’t think i would’ve survived this country. So being the holy month of Ramadan, they have filled up the supermarkets with exotic Lebanese sweets, tasty traditional treats and wonderful imports of dried figs and dates . When i saw these of course like any food junkie had to buy some right away. And after eating more than half of them just the way they came, and bursting into a face full of zits (oh yes…this stuff is pretty heaty !) i thought now what else can i do with these ? Before i could give it 2 mins of thought, once again it was my hubby to come up with something. He said i used to make these date ” mithai ” (sweet) with all the dry fruits in it … why dont we make that. Its pretty easy, requires nuthing really … just a little bit of effort. I was game, so on a Sunday afternoon with nothing better to do we started making these beautiful discs of goodness. Of course with both of us tucking our hands into the jars and mixing everything up , the measurements flew out of the window. So I’m really sorry i wouldn’t be able to give u some. But then again in u don’t really need them anyways. Just follow your heart .
  
  water to prevent your hands from getting sticky.Ok now i think i covered everything :p . Take the wooden board and place a big piece of cling film on it. Start by spreading out the date paste onto it in a rectangular shape. Make sure its even and we’re going to have to roll it up later. If your hands get sticky dip them in water , and continue. Once we’ve achieved that place the mixed almonds, walnuts, pinenuts in the center and sprinkle the saffron over it. Carefully bring up the sides of the cling film and form a roll/log, enclosing all the nuts in the center. Smooth out the surface and put it in the fridge for about 1/2 an hour just to firm it up a bit. Then get it out of the cling film , sprinkle all the pistachios on a wooden board surface and roll the log in it , covering every bit of it in the beautiful green pistachios. Put in back into the cling film and into the fridge for another 1/2 hr , so that it is firm again. When youStart with a few dried dates- remove the seed and a few dried figs. Roll up your sleeves and on a wooden chopping board start squishing them with your fingers. Yes its a messy affair but its absolutely worth it. Keep going on and on till they have both amalgamated into one fine paste. Keep aside . Now comes the chopping bit. Take 2 handfuls of pistachios and chop them finely as we need these for the finishing touch. Set aside. And now take some almonds, walnuts, and pinenuts, roughly chop them up , this we will use as the center filling. So now with everything ready … oops i forgot, we need some Saffron strands as well , some cling film and also a bowl of are ready bring it out and cut them into even slices. Thats it ! All natural, all healthy and stays in the fridge almost forever , thats if you’ve devoured them by night fall .
  • 生活
  • 2014/04/02 17:03
  • 0
• where the meat is from
  
  The counterman offered me a taste, and placed a few strips on a neat square of butcher paper. The edges crumbled with little hard bits, which I assumed were chapelure (bread crumbs) but was told that they were just pieces of the cracky crust .
  
  When I slid that first piece in my mouth, everything around me just went blank as the slightly smoky flavor of the thin, roasted pork melted in my mouth. And my body went limp. (Well, not all of it…)
  
  
  One of the stocky butchers was tending to the task and when I saw him place the raw pork strips on the racks, about to be cooked, I asked what they were seasoned with, or marinated in. He started telling me, until the other butcher hollered over the counter “Don’t give away the recipe !
  
  So like recipe for Malakoff, who knows what is in this dazzling bacon. My friend who I was traveling with, who is more astute than I (even though he was also sighing over the lard), said he heard them say “apple juice.” So aside from a mysterious yellow powdery spice that I saw strewn on top, that’s all I know .
  • 生活
  • 2014/03/24 15:58
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