shain

We have a couple of trees in our yard. In peak season we can get up to 2kg a day.

Mulberry crumble.

I have a huge backlog of pictures to share, so I'll start with one from the winter months - germknödel. This is enriched yeast dough filled with plum preserves lightly flavored with cloves, cinnamon and nutmeg. The buns are boiled, or as I did, steamed, then topped with vanilla flavored creme anglaise and poppy seeds toasted in butter. Served with brandy. This was a great cold weather dessert.

The version with pastry can be seen as a quite classic French tart (tarte aux légumes, if you feel fancy). Without the crust, it can be seen as a gratin dish (gratin de légumes).

Some starch slurry mixed before cooking should prevent curdling and will yield a thicker soup.

😨 I won't survive without cumin Looks great (as usual).

Other the the obvious French toast and bread puddings, my favorite usage would be fatteh. There are many types of fatteh, whole based on crisp pita breads in some hearty and flavorful sauce, often with chickpeas. My favorite being yogurt based with tender chickpeas, topped with nuts and some tomatoes and herbs. A good preparation should have some bread soaking the sauce and some staying crips. There are versions with tahini, ground meat, fried eggplants. If you never had any type of fatteh dish, you should give it a try. I'll also mention fatout salad which is a chopped vegetable salad with toasted/fried pita or bread in a tart and garlicky yogurt sauce, and panzanella which is also a favorite of mine.

More saj bread. Filled with haminados egg, tahini sauce, home made schug, onion. Pan fried to crisp it up a little.

More from the backlog (I would love strawberry season to still last). Crepes - Strawberries with cream and vanilla. Ricotta with strawberries, mulberries, Amarena cherries. Lemon sugar.

A stew of green fava beans, chard, potatoes, onion. Flavored with garlic, lemon, hawaij, turmeric, cumin, paprika, pepper.

I'll have to try this corn cobbler before it gets too hot. How'd you found this fruit pairing to be?

Out for hummus, not our usual place (the latter is a bit too crowded and we prefer to take out form them). This place is quite and has a nice garden. Great pitas, quite good hummus and ful. Nice tahini, schug and olives as well.

The remaining part of the pizza dough was made into those two pizzas. # 1 - One that I made quite a few times in the past - ricotta, smoked mozzarella, eggplants, mushrooms, thyme, pepper. # 2 - Mozzarella, manchego, stir fried Jerusalem artichoke, rosemary. Inspired by the Roman style pizza with potatoes.

Pictures from my backlog. We had a pizza night. Those were Neapolitan-ish in style. ~2-2.5 minutes baking time which is a bit longer than I like for the style. Still tasty. #1 - Alla puttanesca - bright tomato sauce with a bit of garlic and oregano. Olives, capers, a small amount of motz, pecorino Romano to finish, parsley. #2 - Motz, parsley and basil pesto with garlic, olive oil, chili. Cherry tomatoes, shrimp. # 3 - Ricotta, motz, vanilla, honey, strawberries, basil. Pepper to finish. No balsamic.

Simple green fava beans in tomato sauce with spices - chili, garlic, cumin, paprika, coriander. Served with bulgur (lightly flavored with turmeric and nutmeg), lemony tahini sauce, onion.

Inspired by @blue_dolphin and by a huge stock of frozen mulberries, I decided to try and make cobbler for the first time. While the corn variation sounded great, I opted to start with a more classic recipe, though I think either the recipe or my measurements where a bit off, since the batter seemed too runny. Still quite good, just more dumpling like than biscuit like. I have more mulberries, I think I'll make my go-to a crumble topping next time and I'll visit cobblers again some time in the future.

Shakshuka. Half peppers half tomatoes - cooked to develop some caramelized flavors. Finished with garlic, Moroccan paprika, cumin all fired in olive oil. Parsley and some cilantro. With (bought) half whole wheat sourdough - baked to be warm and crisp, tahini sauce, olives, pickles, a few sliced veggies.

I do enjoy vacuumed chestnuts because I love chestnuts in all forms. I'd never buy the ones sold in our markets , they are never fresh. But a couple of years ago I found a brand of chestnuts of consistent great quality. We enjoy them freshly roasted and salted during winter, served along wine, cheeses fruits and often a caramel dipping sauce. Whatever is leftover goes to the freezer. Haven't bought them in vacuum since (also it's much more economical). The sauce by the way is intended for gnocchi where it makes a great hearty winter dish. Ravioli is an OK substitute, a bit lighter which I guess better suits the quickly warming weather.

Store bought ravioli with sunchoke and ricotta. I dressed it with mushrooms and chestnuts with butter, wine, thyme, parmesan, pepper.

Hot baked sweet potatoes with a bit of salt and maple syrup. Warm adzuki beans sweetened with brown sugar, vanilla and a touch of cocoa. Ricotta with vanilla, lightly sweetened (I would've used whipped cream, but didn't have any). Caramelized peanuts. Corn flakes. A bit crazy? Maybe. Those are flavors which are popular in Southeast Asian desserts, tough usually cold. They proved to work here as well. This was a very satisfying dessert-as-light-supper. It has both vegetables and two sources of protein, it's almost healthy

@rotuts gin and wine is great. I like a semi-sweet/semi-dry rose or white with it. Really loved a rose with some rosemary muddled in for extra pine notes.

Depends on the sweetness level you like and that of the cello, apx equal. Simply mixed, I use a stone ice cube as to not dilute it. Though I must admit I like this preparation better with orangecello. If you enjoy gin, than gin and limoncello is my preferred combination, same method. Also great mixed with soda water.

Saj bread with slow cooked haminados eggs, zaatar, olive oil, tomatoes, scallions, parsley, mint, olive oil, lemon. Grilled crisp and served with labneh and zaatar. The traditional preparation is made with tabbouleh salad, but it makes little sense to make it especially for this, so I added its components sans bulgur. Ouzo-limoncello as a lunch time digestif

I love the look of this soup. Also is that cornbread? That would be an awesome combination.

Crazy and sad times around here... I guess a year+ of pandemic wan't bad enough for some people... Anyway, we still need to eat. I improvised some noodles with Indonesian and Mexican inspiration. A salsa of roasted green chilies, cilantro, garlic, sesame paste, lime, coriander seeds, cumin, a bit of light soy sauce and MSG. Shrimp, grilled tomatoes, grilled onions.