Silky & orange. With a crunch. And an exotic twist. That's the pumpkin soup of 2016. Mmmh, cremige Kürbissuppe. Mit einem knusprigen und einem exotischen Touch.
Author: kuechlein
I'm 26 years young, I am from Germany, I am a food technologist and I love to cook and bake and to take photographs of food - so I decided to start this vegetarian blog to share my thoughts about food with everyone who likes to see. For more information go on That's Me.
Beetroot-Plum Spread
Beetroot is a vegetable that splits opinion. Some love it, some hate it. It's that earthy, nutty flavour which irritates some people's taste buds or makes other people addicted. One thing probably everyone agrees on is the beeauty of that intense, dark red colour. Beetroot colours dishes with a refreshing shade of pink no matter… Continue reading Beetroot-Plum Spread
Kanelknuter – Cinnamon buns with red currants
It's been three months since I've published the last recipe on here. THREE MONTHS. Far too long. My studies took hold of me completely and I did not spend a lot of time on one of my favourite things: food. Of course I had food because obviously one has to but I didn't cook much… Continue reading Kanelknuter – Cinnamon buns with red currants
Aubergine-Bean Stew
Summer is coming and with it the time for garden parties, casual gatherings on the balcony and eating outside. Often it's quite a number of people one has to feed so it's nice to have a recipe for a big pot of something, which is easy to make and good for cooking ahead. This recipe… Continue reading Aubergine-Bean Stew
Banana-Chia Pancakes
This is a recipe for spring, for summer, for autumn and for winter. It's multi-seasonal! The pancakes themselves don't have a strong taste, so you can combine them with nearly everything. In winter it's nice to add a tablespoon of winter spices such as cinnamon and cardamom, in summer they are fabulous together with fresh… Continue reading Banana-Chia Pancakes
Quick ‘n’ Easy Rhubarb Crumble Cake
Rhubarb is awesome. It really is. It's so beautiful with its green-pinkish colour and long stems. The tart flavour is unique and matches perfectly with sweet dishes. The only bad aspect: the season is short. Therefore grab as much rhubarb as you can get hold of and cook, bake and eat it, so that your… Continue reading Quick ‘n’ Easy Rhubarb Crumble Cake
Spring Risotto
Is there something like 'Science of Risotto-making?' There are so many ways it can be made: in the oven, continuously stirred, stirred now and then, not stirred at all. Some people are even talking about 'massaging' the rice...So what's the best option? Seriously, I don't know but I found a way it works really well… Continue reading Spring Risotto
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