Last year my Mom stopped by and and handed over a few items she thought I would like from my grandparent. They just got done cleaning out the apartment after my gradpa had passed away. I didn’t really have any items I wanted or had specially requested. However I did mention that I would like to have all photography, baking and crafting related items they came across so I could have a look at them. For some reason my mom added my grandmas very old and torn up cook book in there that no one had claimed. And I am beyond happy that it ended up in my possession. I am not a very good cook as I am more the baking kinda girl. However if I know how to do one thing it is how to cook a good soup out of nothing.
So when I opened this book I was in for a double surprise:
1. a personal inscription by my grandpa for their 1. wedding anniversary and
2. a vast dedication of soup recipes savoury and sweet with forgotten ingredients.
Right then I decided I will will put some dedication into trying all those crazy old recipes. Ok maybe not all because honestly I really can’t find any reason to try “Brain Soup” let alone try to find out were to get that stuff in Berlin. I am sure Julia would help me out if I really would put my heart into it though. But besides that one there are quite interesting ones in there like “Elderflower Soup” or “Bread Soup”
However for the first one though I picked the Grandmas Herb Soup.
Here is the recipe:
- 30g butter
- 40g semolina (or flour)
- 1 litre vegetable broth
- 5 grains of allspices (whole)
- 5 junipers
- 3 bayleaves
- 2 tbs herbs (I used love parsley, parsley, tarragon and rosemary – however the original recipe called for: parsley, chervil, sorrel or a mixture of yarrow, dandelion, ground ivy, stinging nettle and Good-King Henry. Some of those I have never heard of. But I can see why sorrel or dandelion would taste good in it.)
The recipe called for a “Light Roux” as a ground base for the soup. While I was always scared of doing this when doing sauces I read that you could substitute the flower with semolina. For some reason this appealed to me so much more then the flour version. (And I know how to do hot semolina.)
- Melt butter. Stir in Semolina and add a bit of broth if necessary. Deglaze.
- Add in allspice, bayleaf and junipers and let simmer for 15 minutes.
- Chop herbs.
- Add in herbs.
- Season and enjoy.
It really is that simple. And you don’t really need much. The semolina is filling and the herbs give taste. I can imagine adding a bit of mushrooms in too. Anyhow I am amazed of how simple cooking was in the 50ies and the herbs they suggested is what we consider weeds now. So basically you only need a walk across the meadow and stuff you most likely have at home anyways.
Do you have one of those recipes from that has been passed down or that you discovered in an old book? Link it please so I can have look.
Disclaimer: This post contains links to other Blogs. Due to current (German) law this needs to be labelled advertising. Furthermore I have linked a few of my older articles because I believe you might enjoy them.
I like warm breakfast. It doesn’t really matter if it is winter or summer really. For me something warm to start the day is just comforting.
I discovered this recipe in a detoxing book. There it was said, that the human body was actually build to eat more soups, mashes and purees and especially in the morning. It was some argument about looking back in history that all the ancient civilizations and most all of the indigenous people up until today have done so. Just think about millet gruel, oatmeal gruel, bread soup…
Anyhow, I am not that fanatic but I found the thought interesting. And the recipe about warm oatmeal was sounding pretty good too. Of course I pimped it a bit and it is not really detox (I think you were supposed to cook with water but I think that is the most disgusting thing there is).
Here is the main recipe and then I have a few variations for you:
❤︎ 3-5 tbsp rolled oatmeal
❤︎ milk, enough so that the oatmeal is covered
❤︎ cinnamon – lots of it (it’s supposed to tame appetite… I just love it!)
❤︎ fruit of choice – my go to is apple and specifically Pink Lady as they taste the best here
Put oatmeal and cinnamon in pan and cover with milk. Let simmer until milk is almost gone. While it cooks prepare your fruit. I usually stir in the fruits and let sit on the hot stove for a bit as I like it semi-warm.
I sometimes swap the apple for pears. I always wonder if there is something better than cinnamon to go with pears…
Then of course as soon as the season of strawberries rolls around this is my go to and I sometimes add a bit of mint or basil:
Then I also love love love red currents. This needs additional sugar though. I sometimes use plain brown sugar other times fancy coconut flower sugar:
When I make a bowl with blueberries I usually add a bit of vanilla:
And then when fall comes around I really love plums and cinnamon.
Tomorrow I will try a new version with grapefruits. What is your idea? And will you give it a try?
I mentioned that I attended the blogst conference last weekend. One fun thing about this conference is that during coffee breaks you not only drink coffee but can craft. Because those sponsors are cool. They don’t just set up a booth no they set up crafting tables for the attendees to get creative. One of the sponsors was PonyHütchen a natural cosmetics shop from Berlin. And we were able to make our own vegan bath bombs.
It was so very simple and most all ingredients are either already in your house or are available in any grocery or drugstore. Now that does sound good right. Not only because the product really is natural if you can actually (almost) eat it. So I asked Lucie (head of marketing & Berlin store fairy) if I can share this simple DIY with you here. She said yes!
So lets get started (recipe makes two vegan bath bombs):
♥ 100 g baking soda (Natron)
♥ 50 g citric acid (Zitronensäure)
♥ 35 g corn starch (Maisstärke)
♥ 15 ml almond oil (Mandelöl)
♥ essential oils, food colors, nonpareils – optional
- Now it is really simple. You have to mix well. And by well I mean well. If it is not really mixed the bomb might break when drying up. So take you sweet time, let your mind wonder and start relaxing.
- Then press the mixture into a form. We had some half balls but I guess you could easily use silicone mutton of praline forms. However it needs to be packed really good. Otherwise it will all crumble.
- Now it needs to dry over night. And ready to go. Wrap them up, gift or just enjoy a bath yourself.
This is a wonderful gift idea. It could also be a cool idea for a girlfriends night. Oh the possibilities.
I’ve heard from PonyHütchen before the event but I was happy to have gotten a better idea what they are doing. I have to admit I am usually not the biggest fan of natural cosmetics. Not because I think it is not good valid cosmetics more so because of the fanatics behind it. Fortunately this was not the case it was just lots of love, enthusiasm and joy. I loved the displays they put up in the bathrooms and the packaging is so cute too. It is nice to see such a young fun brand.
After I tried their hand cream at the event – it smells amazing and makes the smoothes hands, really no joking here – I was really happy to find a sample of the deodorant cream in the goodie bag. I will give this a good try during my business trips as I like to travel with the smallest amount of weight and it comes in a tiny cute tin. I am excited how it works.
Anyhow, I just wanted to share this discovery from my weekend with you. If you are into vegan handmade cosmetics this could definitely be something for you as they do have some decorative things too. And they own an online shop for everyone not in Berlin. I am not sure about worldwide shipping though.
Now I am wondering, have you ever tried making cosmetics yourself?
PonyHütchen Store Berlin | Straßburger Straße 37 | 10405 Berlin
linked to creadienstag | Dienstagsdinge | Handmade on Tuesday | MMI | Freutag
I hear kale is healthy. And I hear pie makes happy. So it is pretty obvious to me, to combine those two to make Kale Pie! A good idea I think especially for Clara’s veggie expedition. I only managed to take part in February with my winter salad so i say it’s high time.
Kale is weird. I mean not the taste. I’ve always loved it. But it wasn’t really available that much in stores. Only canned and even then hard to come by. It only changed in recent years with all the hipster blog posts about kale chips and detox and such.
But lets be real here, it can’t get my “German” than kale in winter. I mean how else do you eat your goose during the holidays. Ok maybe red cabbage. Or how about those Christmas market concession stands with their Kale & Knacker offers?
I remember that kale was the only veggie in my grandparents garden that was still peeking out of the snow glowing bright green and giving hope that not all is lost.
So I said I made a pie. I found the dough recipe in one of Cynthia Barcomi’s books*. I have to admit that the filling was not at all convincible. But I had dough left so I could experiment a bit and came up with this lovely kale pie.
What you need for the dough:
❤︎ 175g flour
❤︎ 1/4 tsp salt
❤︎ 125g cold butter
❤︎ 125g cold cream cheese
❤︎ 1,5 tbs cold water
For the filling:
❤︎ kale, cooked and drained
❤︎ 1 tbs butter
❤︎ potato, sliced
For the glaze:
Instructions for dough:
- Combine flour and salt.
- Add butter and cream cheese.
- Crumble fat and mix while adding water.
- Use fork to make dough and stop immediately once a dough has formed.
- Roll dough on floured surface and make into round shape.
- Put in plastic wrap and let sit in refrigerator for at least 2 hours better over night.
Can be stored there for a couple of days.
Instructions for filling:
- Drain liquid from kale as not to make pie to soaky.
- Fold in butter, potatoes dices and spices as well as bacon.
Instructions for pie:
- Preheat oven to 200°C/390°F
- Grease the pie form.
- Coat pie from with dough and leave 1/3 to cover the pie.
- Fill kale mixture into your pie form.
- Cover pie. Go crazy with a design if you feel like it. Make at least 4 cuts so heat can escape.
- Glaze with egg mixture.
- Bake for about 30 minutes. Check frequently aas every oven is different.
This might take a while to do but it really is worth all the effort. And I find it is good to prepare. Once everything is in the oven you are done and can enjoy company.
Have you any cool Pie recipes? Please share! They aren’t too common in Germany so I am interested.
*Affiliate Link – if you purchase the book through this link I earn a few cent. Read more here.
There are days when you just need waffles. At least I’ve got those days. It was raining, it was cold and I had a craving. In the days I somehow always go for sweet stuff: pancakes, semolina, french toast or waffles…
Those waffles were the most fluffiest waffles I have ever had. Seriously. They are fluffy yet crunchy, not too sweet and just yum. A real treat. Don’t believe me? Have a try and be convinced.
The Fluffiest Waffles – Crunchy Oatmeal Waffles
125 g whole grain flour
25 g grape seed flour
250 ml milk
3 tbsp coco flower sugar
3 tbsp vegetable oil
1 pinch salt
4 tbsp oatmeal, whole grain
- Mix flour, milk and sugar and let sit for 20 minutes.
- Separate eggs and whip up egg whites with salt.
- Add oil, egg yolks, oatmeal to the flour mixture.
- Fold in egg whites.
- Bake waffles.
- Enjoy with salty butter and powdered sugar while still warm.
Did you know that I made my very first waffles when I turned 30? I did not grow up with waffles. But for my thirties birthday party I had waffle and lemonade party. Ever since I am a bit hooked.
Do you make waffles for breakfast? Or is it more a treat in the afternoon? Would you spill your favorite recipe? And do you know of a recipe where no egg whites need to beaten? Because lets be honest its a pain in the a**.
Anyhow happy waffle baking