Currently, the food blogosphere is packed with gorgeous and creative recipes combining the spring twins strawberries and rhubarb. Crumble is surely among the most delicious fruit treats, and with its diverse textures and fine colors it’s also among the most beautiful ones. So Arne and me did a little crumble film which you can see below.
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This post is my kind of spring edition – many fruits (and one vegetable) that is in high season now is involved. When I returned from the greengrocer I was so overwhelmed with all the vegetable beauty that I first did not think of pans and pots but of the camera. The four plants worked so good together in a shooting that I wanted to combine them in a dish as well (even though the strawberries and rhubarb were meant for a crumble which will follow in a post next week).
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I am a vegetarian for many years now, and I had my episodes with veggie-meat, tofu escalopes and fake ham. Most probably strange desires in the eyes of people who eat meat. However, there have been times when I missed neither the taste nor the texture of meat, but its way of preparation and the flavor of roasted protein – that’s how „steaks“ and „sausages“ came in. From time to time, I still love to re-invent some classic meat dishes with tofu, seitan or textured vegetable protein like Pasta Bolognese (which is easy) or „Boeuf“ Stroganoff (not that easy). But the days of convenient meat look- and name-alikes are gone.
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Time goes fast – this year’s 1st May bicycle trip has taken place a week ago already. Before season for young wild herbs will be gone soon, here is another quick little wild herb’s recipe along with some insight to the beautiful Brandenburg scenery with horses and herbs and matcha cheesecake picknick (which I post “en route”, so it’s very short this time).
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Matcha and me – this hasn’t been love at first sight. The fine green tea powder is used in Japanese tea ceremonies but can also be taken as an ingredient for many treats. Our initial attempt was some matcha shake and it wasn’t quite a success. Arne didn’t like the grassy taste and I got quite shaky from the heavy caffeine input (which might be due to the fact that I normally don’t drink tea or coffee). But the second approach was a direct hit: New York cheesecake. Ever since, I’m a huge matcha fan.
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