Three plus years and two babies later, it’s time to get back to this. My last post was twelve days before my oldest was born. (Hello, spicy bean burgers!) I thought I’d start back with a shout-out to the folks who provided Sebastian and I with much welcomed food in the first days and weeks after each baby was born, freeing us up to marvel at our newborns.
Around here we regularly eat hummus sandwiches and I’m always looking for new ways to introduce more beans into our diet.
There’s nothing easier than mashed potatoes.
In Berlin, all potatoes are labelled as either mehlig (floury/mealy/starchy) or festkochend (waxy/firm). No guesswork needed, no excuse for messing this up.
From Brain Pickings, one of my new favourite blogs/interestingness-aggregators, a list of 5 favourite food books for 2012. All of them do sound good, but the Thomas Jefferson one interests me the most.
Dirty secret: I keep imported Betty Crocker cake mix stashed in my cupboard for emergency cakes and cupcakes. I spend the time saved by the mix making fancy icings.
If I had a pie shop, it would be called ‘Simple Simon’ and it would serve pie, good coffee and sandwiches by Tiffany for lunch.
A friend here in Berlin, who knows of my pie shop fantasies, emailed me to say he was going to visit a pie shop in Berlin-Kreuzberg, Hemingway’s Pie Factory and would let me know if they were any competition.
Suddenly, I was inspired to bake a pie.
All measurements can be adjusted as you like. These are so delicious that I can barely stop myself from drinking them in one long pull, especially the strawberry one when made with fresh sweet berries.
- 1 cup loosely packed mint
- 1/2 tsp toasted fennel seeds or less
- 1 cup plain yogurt
- sugar to taste, I usually add 1-2 tbsp
- 1 tsp vanilla essence
- 5 ice cubes
- Litte bit of cream, totally optional
Witchcraft essentially. Science actually. Since I stumbled upon this recipe two months ago, I’ve made bread more than a half-dozen times. It must have been over eight years since I last baked proper bread. Sure, some easy pizza dough there, a foccacia here. But not proper bread.
Bärlauch drying to be made into pesto.