All posts tagged: autumn


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Foraging / Sweets

Weißdorn stärkt und beruhigt nicht nur das Herz, er reguliert auch den Blutdruck. Blätter und Blüten dienen zur Teezubereitung, aus den vitaminreichen Früchten kann man ein herrliches Mus oder Marmelade kochen. Weißdornhecken findet man häufig als Feldbegrenzung oder als Einfriedung von Weiden. Weißdorn-Apfelmus 1kg Apfel (am besten auch von der Streuobstwiese oder vom Rande des Feldwegs)300g Weißdornfrüchte150ml WasserSaft und etwas Abrieb einer unbehandelten Zitrone1 Stange Ceylon-Zimt2 Esslöffel Zucker Die Äpfel in Stücke schneiden. Zusammen mit […]

Brennesselsamen für den Winter

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Brennesselsamen sind ein wertvolles und traditionelles Kraftmittel. Gut bei Müdigkeit und Stress und generell zur Stärkung des Immunsystems. Sie enthalten mehrfach ungesättigte Fettsäuren, Vitamine, Mineralien und Spurenelemente. Ihr Geschmack ist angenehm nussig. Erntezeit ist Mitte bis Ende September. Man streift das obere Ende der Triebe ab (am besten mit Handschuhen) und sammelt die Samenrispen mit den Blättern in einer Tüte. Zuhause trocknet man die Rispen im Dörrgerät (40°C), im Backofen mit einem Kochlöffel in der […]

lentil soup with rosemary, squash and leafy greens

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Lentil soup with rosemary, squash and leafy greens 1 1/2 cups lentils, soaked overnight7 cups water2 tablespoons extra virgin olive oil1 medium onion, diced1 teaspoon sea salt, plus more to taste6 garlic cloves, minced1 tablespoon minced, fresh rosemary 1/2 butternut squash (or Hokkaido), peeled, seeded and cut into bite sized pieces3 cups leafy greens like kale, cabbage or chard, sliced 2 teaspoons tamari2 teaspoons balsamic vinegarfreshly ground black pepper Drain and rinse lentils, place in […]

poached pear with vanilla and cinnamon

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I just adore pears. Cute butt shapes and so many ways to prepare them. They are delicious with game, paired with elderberries and quinces for jam , poached or simply eaten out of hand. My pear tree had very little water and a lot of sun this summer and proudly presented me with seven (wow!) ripe pears. Here’s the recipe how I poached them with some lovely spices for my birthday lunch. poached pear with vanilla […]

caramelized pumpkin and green bean salad

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Dinner / Lunch / Salads

I stumbled upon  the method of caramelizing butternut squash  in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes?  Mine are these pumpkin soup with a Bali memory  spiced butternut squash bread sweet dumpling, oven roasted with prawns, tomatoes and white wine curried butternut squash soup autumnal surf’ ‘n’ turf introducing black futsu     caramelized pumpkin and green bean salad 1 butternut squash, sliced or diced 2 […]

pumpkin soup with a Bali memory

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Back in Bali, I tasted a soup (which wasn’t even Balinese, as I found out later!) and it had an unusual flavour combination: essentially it was a savory banana soup. I tried the original recipe and failed badly, but I found a shortcut to a similar taste. The secret lies in a creamy butternut squash and coconut soup, which is the perfect base for a tiny bit of fresh banana.     pumpkin soup with a Bali memory 1 tablespoon coconut […]

upside-down plum cake

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Breakfast / Cakes + Cookies / Sweets

This upside down cake is perfect to use up the last bit of summer fruit.  We ate it for breakfast on my daughter’s birthday. Here’s how to make upside-down plum cake 500g plums, pitted and cut into wedges 150g butter (3 tablespoons for the base layer, rest for the batter) 3 tablespoons brown sugar (I used muscobado) 100g sugar 2 pinches of sea salt 2 eggs 120 ml milk 1 teaspoon vanilla extract 2 teaspoons baking […]

spiced butternut squash bread

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Breakfast / Cakes + Cookies

Spiced butternut squash bread 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder 1/2 teaspoon ground cardamom a pinch of ground nutmeg 1 teaspoon grated ginger 1 cup butternut squash purée * 1 cup sugar 1/2 cup vegetable oil 2 large eggs, beaten 1/4 cup water 1/2 cup toasted chopped walnuts or pecans * to make butternut squash purée Cut butternut squash in half lengthwise and remove […]

quince leather / Quittenbrot / dulce de membrillo

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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 flour from yellow to dark orange. Quinces make a wonderful jelly because they contain plenty of natural pectin. […]

apple tart and fern

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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 […]