Small tomatoes, good olive oil, garlic, rosemary, salt, pepper, balsamic vinegar, sugar, and then in oven 3 hours at 100 °C. It is quite simple to make such an appetizing dish.
These little gustative bombs you can drop into a salad - or serve as tapas - accompanying fish or meat or whatever - really. But do make a lot of them as they tend to disappear rapidly.
Boil sugar and water, adjust with squeezed lemon juice and refrigerate. Pour it over lemon slices and decorate with mint. And - voilà - you have the very best drink for the summer season.
If the weather is not all that warm the lemonade can be served hot. Adding ginger could be a good idea. Heats up your tummy and helps if you feel a bit low.
Small cucumbers, vinegar, whole pepper grains, star anise, bay leaves, sugar, dill. Bring the vinegar to boiling with salt sugar and spices and then pour it on the gherkins and dill.
Then into the glass jars and wait a couple of days wondering about what you want to do with them. Luckily enough the possibilities are plentiful.
Wheat flour, sugar, baking soda, vanilla, butter, milk and eggs.
That is all you need before starting. Tie on your apron and make a giant heap.
When the smell creeps around the house no need to call up people. Everybody comes out of hiding. Now you are ready to distribute heart shaped waffles. Perfect for a cosy Sunday.
Edible flowers? Is this really a good idea? Yes it is, because these little delicate things turn your dishes into something that you hardly have the heart to eat. And you can boast about doing as they do in the finest restaurants.
But be careful out there! Not all flowers are edible and some are really poisonous. So this is not the best way to show off in front of your guests!
What could be better? With best friends, your lifelong love, a new date, your parents or simply on your own? Partying, reflecting, chatting or quiet?
As far as your plate and glass are not empty anything nice may happen. First of all it is “joie de vivre.”
We love vegetables. The minute ones in spring and summer, the sturdy and tasty ones in winter and autumn. As a side dish or playing the main role. Raw or cooked, a snack or a meal.
However you use them it is enjoyable to go to work on fresh produce and play it along towards culinary excellence. Step out into the kitchen and get your gear ready!
Meet the king of the shellfish – the lobster. If you come across a live specimen, watch out for his menacing claws, his cool blue-black exterior and his 600 grams of bristling fury. Interested? He likes to hang out along much of Europe’s coastline. A bit of an A-list celebrity, he mostly moves in high circles. The magic happens when he is cooked and dazzlingly changes from blue-black to a romantic red. Is he tasty? You bet he is.