All posts tagged: autumn

quince leather / Quittenbrot / dulce de membrillo

12. November 2015
by troutandhawk
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Jams + Preserves / Snacks / Sweets

Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise.Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change colour from yellow to dark orange.Quinces make a wonderful jelly because they contain plenty of natural pectin. Add spices, time […]

apple tart and fern

5. November 2015
by troutandhawk
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Cakes + Cookies / Sweets

To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark  (curd) for the crust and Schmand (sour cream) for the filling. silky apple tart for the crust: 125g Magerquark (low fat curd) 125g cold butter, cut in small pieces 125g flour for the filling: 1kg ripe and mellow apples, sliced the juice of one lemon 400g Schmand (sour cream) 1 […]

marbled walnut guglhupf

29. October 2015
by troutandhawk
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Cakes + Cookies / Sweets

The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]

curried butternut squash soup

22. October 2015
by troutandhawk
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Dinner / Lunch / Soups

When it comes to butternut squash soup I’m usually on the  heavily gingered spicy side. Minimalist Baker’s suggestion is subtly spiced, soul-warming, silky, coconut-infused and surprisingly different.   Curried butternut squash soup (recipe by Minimalist Baker) 1 tablespoon coconut oil 2 shallots, thinly diced 2 cloves garlic, minced 1 small butternut squash a pinch of sea salt and black pepper 1 1/2 tablespoons curry powder 1/4 teaspoon cinnamon 400ml light coconut milk 500ml vegetable broth 2-3 tablespoons maple […]

a basketful of muscatel grapes

8. October 2015
by troutandhawk
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Dinner / Lunch / Snacks / Sweets

I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]

sweet dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine

25. September 2014
by troutandhawk
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Dinner / Lunch

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. The topping of prawns, finely cut tomatoes, fresh goat cheese and white wine complemented perfectly the fine chestnuttiness of the sweet dumpling. Sweet Dumpling, oven-roasted with prawns, […]

autumnal surf ‘n’turf

14. November 2011
by troutandhawk
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Soups

I suppose, the only thing you reliably can buy cheaper  in Switzerland than in Germany are dried morels. So whenever I happen to stay in Switzerland I pass by Migros and grab a few 20g envelopes of these wonderful mushrooms. Yummmm! Inspired by Sylvias Pasta from sea and forest I decided to combine the following: a butternut squash + vegetable stock + morels + crabs =  delicious surf and turf lunch! To even increase the pleasure […]

potato + kurkuma + sauerkraut

8. November 2011
by troutandhawk
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Dinner / Lunch

Well, Sauerkraut actually is fermented white cabbage, a VERY traditional German winter vegetable. (Some of you might have heard about it?) The traditional way it is served with mashed potatoes and a piece of roast meat, or Bratwürstl, or goose… The way I recommend to prepare it today is entirely without meat, a bit crossover (lentils, curcuma and apricots) and very warming. The perfect lunch for someone who has been outside the whole morning raking […]