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Tuesday, November 13, 2012

Swabian Apple 'Cake'

I have to re-post my favourite apple recipe once again.  Don't let the creamy pudding scare you away.  You may use whatever apples you have or, with pears, berries or rhubarb. 
Believe me, once you've tried it, you're hooked !




Sunday, November 11, 2012

Pumpkins

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Autumn is a season of rich colour of gold......gold like these 'melons'.  Believe me, they're real.


Have look at these beauties.......

http://s2.beta.photobucket.com/user/Donlung/library/Autumn%20Wunder

Saturday, November 10, 2012

Boiled Orange (Valencia) & Almond Cake

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Oranges brighten up a cold winter.  Not only do they brighten up a home, you can have them after each meal, squeeze them for juice, grated zest for cakes and cookies. The tangy flavour is unmistakeable.
  
It is so special when food brings back memories and when I read through this recipe with 'boiled oranges', I started reminiscing of childhood times when I was coughing out my lungs. Medications didn't seem to work. Finally, oranges were used.  I can't remember who gave or recommended this cure but it worked.  Simply boil 1 or 2 oranges in some water till soft, squeeze out the juice, mix the warm juice with honey and drink.       

This a dense and moist cake which can keep for a week.  Not very sweet, buttery, orangey......awesome !! 
The colour would have been better if blood orange is used.  I highly recommend organic orange for this recipe because you are eating the entire orange.  If you have no other choice, wash the orange with hot water before you boil it.


Friday, November 2, 2012

Fish risotto with stewed chicory

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When one mention rice in Italy, Giovanni is not thinking of fried rice or sushi.  He is thinking of RISOTTO.  Risotto rice cooked not in rice cooker but in a pan.  The rice is cooked briefly in onion and olive oil and then white wine is added followed by stock. End result will be a kind of soupy cream rice with sprinkled or stirred-in grated Parmigiano cheese.   

This was exactly what I had to for lunch - Risotto rice (without cheese) with codfish filet and stewed chicory.