weltbestes Rührei
Author: troutandhawk
non toxic insect repellent made from walnut leaves and olive oil
Pick fresh walnut leaves, fill them into a glass jar and cover with olive oil. Let the mixture rest for two months in a sunny place in the garden or on a window sill. No worries if there are rainy or overcast days. It’ll work anyway. Strain the olive oil into the container of your choice, discard the leaves- that’s it. Your insect repellent is ready to use! I decided to melt a tiny amount […]
Perlkuchen
Wenn die Beeren reifen… Rührteig, frische Johannisbeeren mit süßem Eischnee obendrauf. Das Rezept der Schwestern aus der Abtei Fulda ruft Kindheitserinnerungen wach- von damals, als die Sommer noch heiß und endlos lang waren! Perlkuchen 100g Butter100g Zucker3 Eigelb200g Weizenvollkornmehl1 1/2 Teelöffel Backpulver1 Päckchen Vanillezucker12 Esslöffel Milch500g weiße, rote, schwarze Johannisbeeren Weiche Butter und Zucker schaumig rühren, Eigelb zugeben, dann die anderen Zutaten unterrühren. Den Teig auf ein Backblech oder in eine Backform streichen und bei […]
chilled watermelon & tomato soup with feta and pine nuts
700g watermelon, without rind1kg ripe tomatoes, with skin50ml olive oila small handful basil leaves 2 cloves garlic2 tablespoons red wine vinegarsalt, black pepper Cayenne pepper or chipotle Tabasco sauce to taste Basil leaves, chopped feta and roasted pine nuts for topping Throw the ingredients into your high speed blender and blend until they turn into a soft and silky liquid. Add cayenne pepper or Tabasco sauce to your liking. Top with chopped feta or mozzarella, […]
garden rose tea (centifolia)
The rose petals are best picked after the dew has dried, but before their oil has driven off by the sun at ten or eleven o’clock in the morning. Spread them to dry. For a more intense colour and a slight hint of tartness, just add a few dried hibiscus petals to your tea.
Caraway, oat and seed crispbread
caraway, oat and seed crispbread(yields 2 baking trays) from the book 26 grains by Alex Hely-Hutchinson 270g rolled oats315g mixed seeds, such as sunflower, pumpkin, flaxseeds, sesame seeds2 tablespoons caraway seeds2 tablespoons chia seeds1 teaspoon garlic flakes2 teaspoons sea salt3 tablespoons coconut oil, melted1 tablespoons maple syrup Preheat the oven to 180°C / fan 160°C/ gas mark 4 and line 2 baking trays with baking paper. Blitz 120g of the rolled oats in a food […]
ayurvedic cooking inspirations
brown rice + pearl barley + coconut breakfast You need 1 cup containing 1 tablespoon coconut flakes 1 tablespoon pearl barley (stimulates the break-down of fat in the cells) brown rice Transfer the dry ingredients to a pot. Add one cup of water and let the rice mixture soak for at least two hours or overnight. Add another cup of water, a pinch of salt, cook for approx. 30 minutes on low heat until the […]
pane pugliese
pane pugliese 100g Sauerteig Starter aus dem Kühlschrank 100ml lauwarmes Wasser + 100g frisch gemahlenes Weizenmehl Mischen und gehen lassen bis sich das Volumen ungefähr verdoppelt hat 125g Hartweizengrieß 300g Weizenmehl 275 ml lauwarmes Wasser 1 gehäufter Teelöffel Salz Hinzufügen und erneut gehen lassen Nach der in Tartine Sourdough Country Loaf beschriebenen Methode stretch-and-fold, letter-fold, im Gärkörbchen über Nacht in den Kühlschrank, am nächsten Morgen auf ein Backblech kippen, Oberfläche einschneiden und freigeschoben backen. Ofen […]
The Farm
guest post by Loui Located just outside of Byron Bay in New South Wales is The Farm. It is a working regenerative farm with the beautiful ethos to “Grow. Feed. Educate. Give Back”. The entry to the farm is free, offering many activities for children and a self-guided farm walk (approx. 1,5km). Moreover, farm courses such as permaculture or floristry and a guided farm tour can be booked. The produce store and the bakery allow […]
orange cake
A beautiful way to enjoy the first Tarocco oranges of the season! orange cake 4 organically grown oranges a generous dollop of butter to coat the baking pan withsugar to dust the bottom of the baking pan 3 eggs100g sugar1 pinch of salt125g flour2 teaspoons baking powder50g finely chopped almonds50g sour creme or Quark 2 tablespoons Grand Marnier or Cointreau100g melted butter Wash the oranges and slice them thinly. Butter the baking pan and sprinkle […]