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Wild about Asparagus

Anjas pancakes
TODAY'S RECIPE: Asparagus Pancakes

I can hear the circling helicopters in the distance, dogs yapping and people calling my name, but I can't stop. I just have to keep checking yet another bush for another spear of asparagus. Just one more. Then another one and another one. The search and rescue people asked me to tell them approximately where I would be looking tomorrow so that they could find me more easily, but I won't be fooled. They just want to get to MY asparagus before I do...

Chutney

Bottled chutney
CHUTNEY - WHAT IS IT?
(Taken from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton)
“This word (chutney) is derived from the Hindustani (word) “chatni”, which describes a well-seasoned relish or pickle that originated in India. Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat, cheese or as a sandwich filling.

Cirque de Gavarnie

Today's recipe: Homemade caramel
Cirque de Gavarnie
I must admit that one of the main reasons I’m writing about this is that I think my photos are soooo lovely…and it’s my blog so I can do whatever I like, damnit! I will, of course, add a recipe ‘cos that is another reason for this blog. The recipe is for making your own caramel from sweetened condensed milk so read on as it is pleasure not to be missed.

Catherine The Divine

Today's recipe: MINCE / GROUND BEEF FOR CURRY BUNNY OR CURRY AND RICE
Catherine, Anna, Maya, Lars & Table Mountain
The next part of our South African adventure took place in Cape Town with Lars and another divine member of my extended family whom you have as yet not met, namely my wonderful sister-in-law, Catherine. She may no longer be married to my husband’s brother, and she may try running and hiding from me, but she will always be a part of the family along with our two beautiful nieces, Anna and Maya. That’s them in the photo with Table Mountain and its tablecloth in the background.

Christmas markets by day

Today’s recipe: Christstollen (The recipe is at the very end of the post. Da ist auch ein Link zu einem Deutschen Rezept ganz unten.)

A traditional German Christstollen.
I had hoped to get to another Christmas market of an evening to practice my night (naught) photographic skills, but (lucky for you) I have been unable to get to any of late (and late) so day views of how it gets set up (with German efficiency) and clearer photos are on today’s order. Phew, that was a long self-interrupting sentence.

Confit of Duck (Confit de canard) and Foie Gras (Fat liver)

A photo of duck carcasses on the barbecue.
Just before leaving France, we partook in the age old French tradition of bottling confit of duck and foie gras / fat liver. Foie gras is a much discussed product and I am not going to make a judgment about if one should eat it or not – I’ll let everyone decide for themselves. We enjoyed joining our French (and Scottish) neighbors / friends in preparing this traditional French delicacy so I thought I’d tell you about our fun evening and give you the recipes.

Christmas Cookies Continues

A photo of Christmas cookies.

Today’s recipes: Hazelnut meringues and Coconut meringues

I saw it up ahead. It was something I had never seen before and I raced forward to get a better look. And sure enough, my worst fears were confirmed. Driving in the slow lane was a BMW sports car, its taillights tucked beneath its bumper. I kid you not. I mean, would one joke about something as serious as this?

Hallo Deutschland / Welcome to Germany!

Today’s recipe: German Christmas cookies / Vanilla crescents / Vanillenkipferl
A photo of a plate of German Christmas cookies.

Today I send you greetings from Germany where I will be spending the next 5 weeks and where I hope (WILL) to catch up on this blog. The last couple of months have been so hectic and I have neglected my beloved blog something terrible. But all that is bad history and the future holds all things good – including German Christmas cookies/biscuits. My mother-in-law makes 10 to 20 different types each year and each one is a little masterpiece.

Oysters, fresh and fried

A photo of a plate of fresh oysters.
I have to make a confession: it’s been 2 weeks since my last post. You’ve noticed? Today is my birthday and I was born in the year of the monkey (I think), but I should have been born in the year of the dog as I seem always to be chasing my tail! Sorry about that, but all that running about in circles chasing my tail put me way behind with everything, but I am back with a vengeance and so let me get back to our holiday (before I completely forget that such a thing exists as not working and having fun!). As always, your oyster recipes will be at the end of the post.

Apple Cream Cheese Cake

A photo of apple cream cheese sheet cake.

The time – how does she fly! It’s been 10 days since we got back from our vacation and I have only told you about 1 day! Tut, tut. In the meantime, my beloved husband Joergi-Bear has had a birthday (on the 2nd) and we have been working hard trying to make up for being away for 2 weeks. I am soo hard done by, she says, sipping a cold glass of rose and reminiscing about the Apple Cream Cheese Cake I made for Joerg’s birthday – and strangely enough the recipe for today’s post.

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