Finnish & Vegetarian: Sienipullat with Licorice Vodka Cream & Blackberry Chutney – Finnland vegetarisch: Sienipullat mit Lakritz-Wodka-Sahne und Brombeer-Chutney

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I love this time of the year when the last berries of summer, preserved in compote or chutney, meet the first autumn mushrooms. This year, everything starts earlier due to warm weather, but I’m in the mood for mushrooms only from September on nevertheless. In Europe, thinking of berries and mushrooms is closely connected to the far North, and Finland is one of the most Northern countries over here to think of, right. So, here we are again with my second contribution to the most lovely blog event Kochen mit Wodka (which translates to cooking with vodka) hosted by wonderful blogger Claudia of Dinner um Acht and Frankfurt Bookfair – the place to be for all Suomi fans since the country is this year’s guest of honor at the fair.
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AEG @ IFA: From Foodpairing Workshop to Profiteroles with Balsamic Vinegar & Pistachios – Vom Foodpairing-Workshop zu Profiteroles mit Balsamico & Pistazien

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Last Friday, Zorra of Kochtopf, German household appliance producer AEG and chef Christian Mittermeier have invited for a foodpairing workshop at IFA, and like about 20 food blogger colleagues as well, I happily followed the invitation. Indeed, everybody is talking about foodpairing these days, however my deeper knowledge about it has been restricted so far. Good opportunity to get into it, right – and the evening started with some interesting experiments about taste and senses. How hot is hot when your hands – eyes closed – touch some nails or some cozy plush? Is a glass of wine more or less sweet depending on the music? Experience varied from absolutely to not at all, with me somewhere in the middle.
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Bauknecht at IFA & Hokkaido Pumpkin Burger – Bauknecht auf der IFA & Hokkaido-Kürbis-Burger

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Last week, IFA had taken place in Berlin – the global trade show for consumer electronics and home appliances. Me and some other food blogger colleagues had been invited to take a look at the stall of German household electronics company Bauknecht, and today I’d like to tell you about the discoveries in handling, energy efficiency and style I could make on that occasion – and the recipe inspiration I got in the end.
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Back with Walnut Macarons & Chipotle Ganache – Zurück mit Walnuss-Macarons & Chipotle-Ganache

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We’re back from holiday, and before I will do a little travel post, soon, I restart today where I ended before the break: with walnuts. They perform greatly not just in a burger, but also with macarons and chipotle – I mentioned this French-Mexican pairing idea in my last post already.
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California Fusion Walnut Burger & Bok Choy Slaw – California Fusion Walnuss-Burger mit Pak-Choi-Slaw

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When I think of California, very different things come to my mind. Nappa Valley wine of course, Ron Finleys L.A. Guerilla Gardening, Monterey TED conferencesn and Ansel Adams iconic Yosemite photographs that he started to work on since the 190ies. So it’s mainly about a tremendously beautiful nature and creativity – and this has been true for a culinary revolution in the region, too. I have never been to the place myself, but I remember the mind-blowing effect that California Fusion cuisine had on me even as a teenager in the 80ies. Not that I had been cooking back then already, but my father’s curiosity for the world’s cookery traditions had an impact on me since early age.
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Sunday Sketches & Berlin Food Blogger Barbecue – Sonntags-Skizzen & Berliner Food-Bloggerinnen- und Blogger-Grillen

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The last days have seen some photographic and foodie adventures again. We met friends at a nice tandoori barbecue and DJ session at Jackie O at Rummelsburger Bucht that had been organized by the most friendly W Imbiss team, and on our way to get there, we witnessed two amazing light & cloud sceneries at the same time in different directions of the sky. Unfortunately, we had to proceed our way right into the arms of that enormous thunderstorm cloud by bicycle, but luckily, we reached our final destination safely and had great naan pizza & salmon (that I forgot to take a picture of).
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Chocolate Ice-Cream and Caramel & Walnut Cornets – Schokoladeneis und Karamell-Walnuss-Waffeln

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It’s not that blazing hot any more round here, but it’s still summer (which is fine), and summer calls for ice-cream. Even without a proper ice-cream maker, it’s possible to have this treat in a home-made version, however it takes a bit of time and care. Together with children, the fun is even bigger – that’s what I could experience when a good friend of mine and her sweet little daughters gave me a visit two weeks ago already. Since home-made ice-cream needs a long rest in the deep-freezer, I had prepared some in advance so that we could have that one right-away after preparation of the other – children don’t love to wait for hours for some ice-cream to finally freeze, do they.
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Finnish Tango & Ceviche at Parliaments Park – Finnischer Tango & Ceviche im Parlamentspark

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Claudia of Dinner um Acht has started again her wonderful blog event together with Gourmet Gallery of Frankfurt Book Fair, and this time it’s about Kochen mit Wodka (cooking with vodka). Since this year’s guest of honor at fbm is Finland, recipes might be inspired by the country’s cuisine. Although I have to admit that neither Vodka, nor Finland play a major role in my cookery so far, I am always willing to face an adventure when one of my favorite food bloggers calls for action.
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Sunday Sketches – Sonntags-Skizzen

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Apart from photographs of foodie trips, the Berlin photography part of this blog has not been that present since a while. Well, it’s not that easy to find an urban pic for each recipe post that fits the topic – therefor, we change the plan. From now on, we will have a weekly Sunday sketch with mainly urban photography by Arne and also some foodie hints by me, the latter of which wouldn’t make a whole post on its own but are worth mentioning nevertheless. It’s a kind of the respective week’s summary – what have I cooked or discovered, and where has Arne found some interesting photographic perspectives, sometimes food-related, sometimes sight-seeing, the well and the less known corners.
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pure.pepper Meets Ma Po Dofou – pure.pepper trifft Mapo Tofu

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Good cuisine needs good basics, right. This is even more true for salt and pepper, and therefor I was quite happy when Anja Matthes of pure.pepper offered us a tasting set for vintage & regional pepper. I made my choice among 11 varieties, and when a box with dark Kampot Rouge, Muntok Blanc, and Tasmanian mountain pepper arrived, I was amazed by the generosity not just to get little sachets, but whole packages and an additional sachet with Timut pepper, a special recommendation which turned out to be so great that it plays a leading role in today’s recipe.
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