Category Archives: Food

Home roasted coffee and fresh bread

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Homeroasted coffee and fresh bread - whirley popHomeroasted coffee and fresh bread - green coffee beans before the roastingHomeroasted coffee and fresh bread - coffee skin goes offHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - no knead bread fresh from the ovenHomeroasted coffee and fresh bread - both ready and illy boxHomeroasted coffee and fresh bread - both ready and illy box detailHomeroasted coffee and fresh bread - rancilio silviaHomeroasted coffee and fresh bread - fresh espresso with cremaHome roasted coffee and fresh bread:
Nothing better than the smell of fresh baked bread and fresh rosted coffee! I use the whirley pop popcorn maker for roasting the beans. About 250g of beans for 25-30 minutes at scale 7 from 9 on my oven plate with a constant turn on the “whirler” and shaking the pot. Start with less beans, just enough to just 1-2 layers of beans in the pot, too much and they never get ready in time. Avoid to get the beans burned, thats what the shaking and “whirling” is for. Constant checking is needed so they do not get to black and turn into coal pieces.

After one to 3 days fermentation is done and the best time to make some espresso! If you can not wait, it´s ok to have one straight after.

Accompanied with some fresh baked bread with the out of the pot and no knead dough method a great start for a long weekend.

Gaisburger Marsch soup by Frank

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Gaisburger Marsch Soup by Frank

Gaisburger Marsch soup by Frank:
Yesterday we were invited by Caro&Frank for dinner. Frank a gifted chef and an amazing character prepared the perfect (I do not rate 100% so often) Gaisburger Marsch. The broth was reduced for hours and had a very rich flavour as the base for the soup. The onions, carrots, the handmade spätzle, the brätknödel, potatoes, the Wienerle (frankfurter sausages), and the meat were a perfect symphony of tastes and textures.

This meal on the first winter day in autumn with snow was just to good to be true. Thanks Caro&Frank for this great evening.

Gaisburger Marsch comes from the Stuttgart region and has a great story:

“Gaisburger Marsch (German for “march of Gaisburg”) is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart.

The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter.

One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp.”

(source Wikipedia)

Vinoteca Marcipane – the “Maria ihm schmeckt´s nicht” restaurant

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Vinoteca Marcipane – the “Maria ihm schmeckt´s nicht” restaurant:

Having read  Jan Weilers book “Maria ihm schmeckt´s nicht” some years ago, I liked the idea when I heard there is a restaurant somewhere at the Starnberger See. Jan Weiler and Corbinian Kohn opened this Restaurant/Vinoteca 2007 and finally last weekend we made it there for a visit.

Vine, beer, interior, service, the creations by the chef and the chocolate cake were all superb. The menue is drawn to a board in the middle of the restaurant. About 2 main courses, 2 starters and a cheese plate that´s it, so simple can it be. Not to forget the chocolate cake and the homemade pralinés. We will come back sometime!

 

 

 

Sunday cake – Mirabellenkuchen mit Schlagsahne

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Sunday cake - Marillenkuchen mit Schlagsahne - picking the yellow little plumsSunday cake - Marillenkuchen mit Schlagsahne - picking the yellow little plumsSunday cake - Marillenkuchen mit Schlagsahne - picking the yellow little plumsSunday cake - Marillenkuchen mit Schlagsahne - the picked yellow plumsSunday cake - Marillenkuchen mit Schlagsahne - the picked yellow plums without the seedSunday cake - Mirabellenkuchen mit Schlagsahne the receipeSunday cake - Mirabellenkuchen mit Schlagsahne before the bakingSunday cake - Mirabellenkuchen mit Schlagsahne after the bakingSunday cake - Mirabellenkuchen mit Schlagsahne ready to eat

Sunday cake – Mirabellenkuchen mit Schlagsahne:
Marias landlord told us to pick some of the little yellow plums (Mirabellen) in the garden, and so we did. To reach the top of the tree Maria sat onto my shoulders. With our  filled basket we then went to her mother to help us. Leni´s cake recipe for fruit cakes were used – great outcome! Schlagsahne – whipped cream did the rest to make the cake perfect for a sunday (even for a monday but he will not survive the day).

The recipe is:
250 g butter (melted)
250 g sugar
250 g flour
4 eggs

Stir the eggs with the sugar well to build some foam. Mix it with the melted but cooled down butter. Put the fruits on top, around 45 minutes in the oven. Temp? Hmm 170 Celsius in the middle of the oven.
Gently mix the flour in.

Mrowka´s Hoflanden – How shopping for food should be

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Mrowka Hofladen - shopping for food salat

Mrowka´s Hoflanden – How shopping for food should be:
I´m so glad that farmers are still around and direct shopping opportunities from them are widely available and increasing. One of my most favored farmer shops is Morowka´s Hofladen. They recently added another room so even more space for offering their selection of fruits, vegatables and they even add a cafeteria.

Opening times:
Mondays, Thursdays, Wednesday and Fridays  10-12 am and 4-7pm

Adress:
Simmerbuchstr. 24, 88131 Lindau – Germany

Mary caught some Kretzer, Flußbarsch or Egli fish

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Mary caught some Kretzer, Flußbarsch or Egli fish:
While I was struggling on Sunday with a “bit” of a hangover, Mary went fishing and caught not huge but a lot of Kretzer – Flußbarsch or Egli´s (i guess it is calle Perch). They were a bit too big to be eaten like sardines (the whole) but great in taste. Thanks a lot for this!

 

Linsen mit Spätzle und Saitenwurst

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linsen mit spätzle und saitenwurschtLinsen mit Spätzle und Saitenwurst:
Hard to translate to englisch and probably not necessary. A typical Swabian if not the Swabian recipe of all. Cook some lentils with bacon, onions, a bit of vinegar, for sure salt and pepper then make some Spätzle (these ones were made with a special wooden board called “handschabt” and the back of a knife) some Saitenwurst (Frankfurter/Wiener sausages) good mustard and for sure a good beer. You can see the Unertl “Weißbier” in the back, best beer of all – thanks Sven for importing it to Lindau.

Gin – Genever for 2012

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Schweppes Tonic Water 0,2 bottlesMonkey 47 Gin Genever - SchwarzwaldMonkey 47 Gin backside Label of the bottle
Monkey Gin Schwarzwald Hendrick´s GinHendrick´s Gin labelHendrick´s Gin Label macro

Gin – Genever, I guess we are prepared for 2012:
Ordered the small Schweppes 0,2 l Tonic Water bottles two weeks ago and receiving them this friday I was in for some Gin shopping. Friday I grabbed a bottle of Gordon´s Gin be-cause I thought I´m not gonna make it to the Island but I did it on saturday. With a hangover still fogging my senses I did not only get a bottle of Monkey 47 Gin from the Schwarzwald, no I had to get a bottle of Hendrick´s Gin as well and some tryout´s small bottles. I´m pretty sure the next party will become a Gin-Waterloo.