ninagluck

Tere, I just marinated the strawberries with fresh ground cardamom, little lemon juice and little salt look at the pic, you melt the wax to 76° C and pour it over the fish, leave it for 10 min, take it out and serve, from my point of view it is perfect! tarhana has a clean taste after the vegetables and the youghurt, a bit sour, but I like it a lot yes, this are the nettles in my garden, I cut the tops and take off the seeds of course with gloves ;-), then roast in a pan until they smell nice and have changed their colour. difficult to desctribe a taste, but somehow nutty

I was cooking with some friends again, the temperature was a challange, the icecreams melted almost during plating :-( but overall I was happy with the result cucumber mousse, kardamom strawberries, sauercream icecream, piment d'espelette pistacchios, calamansi pearls char, cooked in bees wax, tarhana risotto, red pepper coulis, roasted nettle seeds, wild herbs rack of baby goat, red beet gnocchis, sauteed beets, fried beet greens, jus cherry clafoutis, cherry sorbet, cherry foam, pistacchio espresso

It's so hot again, so not much cooking. cold salad with fregola sarda and corn with grilled halloumi

I did not make corn fritters for a while, this should change! Jalapenos in the batter and lime in the sour cream

above 30° C I don't feel like cooking much. summersalad with strawberries and cucumber was perfect today

sorry, I did not have a pic

yes. https://www.google.at/search?q=lily+buds&espv=2&biw=1280&bih=655&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjb5KrGvdXNAhVFPBQKHWEtBgIQ_AUIBigB#imgrc=YFtAT3kBgPjY7M%3A

we have a new vegetable dealer in town, the first time ever, I saw lilly-buds. deepfried with tempura batter and served with a spicy dipping sauce, I am a happy girl ;-)

rotuts, yes I do, pre-baked for 10 min,cut side down. flesh removed, thyme, lemone juice, honey, olive olive mixed and spread inside, cheese in. cover in parchment paper or aluminiumfoil , bake for 20 min. top with lemonjuice, chili, thyme, honey

rotuts, yes I do, pre-baked for 10 min,cut side down. flesh removed, thyme, lemone juice, honey, olive olive mixed and spread inside, cheese in. cover in parchment paper or aluminiumfoil , bake for 20 min. top with lemonjuice, chili, thyme, honey

it's so hot in Austria, so I don't feel like spending much time in my kitchen. however, I have to eat. baked lemon with ricotta on a bed of rocket worked perfect for me today

rarerollingobject, your dumplings look delicious! I did not cook any asian dishes recently, this should change. I love the flavours so much. tonight: asparagus in crispy chicken with a spicy sauce

I had guests which I took around, so no cooking recently. On our trips we visited the only buffalo farm in Austria. Delicious ricotta jumped into my basket. I transformed it into a tarte with red pepper coulis and pumpkin seeds

who knows tarhana? I did not! I do have this dear friend from Turkey, who loves to bring me things he thinks I don't know. However, I turned this into a risotto like dish with braised beef. I will try to do it this summer by myself, its so good!

cooking from from the freezer feels good ;-) homemade chicken bratwurst, corn cream, caramalized corn

Duvel, it does, give it a try. Orange does, why not passion fruit?.

another day, another asparagus sauce; today passion fruit.

my first white asparagus this year, cooked in orange juice and acompanied with a herb pancake

my first asparagus was transformed into a crisp salad with caesar dressing, some bacon and croutons,

spring is here, so I can start eating from my garden ;-) tart with feta and dandelion leafes

I dared to cook a recipe which was on my focus, pig tails ragout, salted, browned, put in the crockpot with garlic, onions, tomatos and red wine. simmered for abt 5h, cool down, take flesh off the bone, simmer further until desired consistency. one has to love the taste of pig ;-)

simple dinner: dumplings with wild garlic, jersusaleme artichoke-crisp an dcream, hazelnut shavings

today I did the scallion pancakes from serious eats, instead of sesame oil I used goose fat, try that!

yes, almost all blossoms are edible, some people say the stems are not, but I survived ;-) stuffing is mainly sago with little mushroom, some onions and parmesan. put into the flower and steamed, served with pea mash