We live in busy times. I am working more and more every day, we started (de)constructing the house, and even the Aussies are busy building floors and drilling holes in walls. A good reason to leave our own kitchen cold and grab some delicious food somewhere else.
We had some very good Korean food on Friday. On Saturday we had to give it a try ourselves. Sunday I have to tell you about it.
I made a dinner. Tegan blogged about it.
Thank you, Tegan.
(I didn’t have the time for the documentation as I was in the kitchen where I belong, making sandwiches for Tegan.)
When I visited London a few years ago Doro and I shared a Heidi pie we bought from pie minister’s stand. It was delicious. Their Heidi pie combined the intense flavour of goat’s cheese with the richness of sweet potato and the freshness of herbs and spinach. A delight I missed ever since.
Before I let you participate in the documentation of the feast we had for Christmas, I wanted to tell you about my favourite place in Berlin to have dumply dumplings. The road leading there was a long and winding one. The first great dumplings we had were in London – where else? – at Ping Pong, a fancy place, quite pricey, but great dim sum and dumplings in all kinds of varieties, each served in a individual bamboo casket. Their drinks were particularly fancy with teas from single flowers that open during brewing. So we came back from London and wanted something similarly amazing here in Berlin.
it came to my knowledge that you were in need of special information concerning the creation of what is known as cake icing with the help of the tears of lemons.
To achieve this noble quest Thou shalt do the following, in this precise order. Any and all disturbance during the process will result in unforeseeable consequences that might quite possibly destroy the earth. Don’t be fooled by your eyes and senses, use precise measuring equipment and you shall succeed.
I recently became a big fan of the show “The Great British Bake Off” where a bunch of contestants is baking to win the prize of best baker of the year. The show is drama-free, relaxed and makes you wanting to bake so so much. One of the hosts is Paul Hollywood whose recipe I gave a try. The Apricot couronne is a ring shaped yeast dough with a filling of dried apricots, walnut and raisin, glazed with apricot jam and iced with powdered sugar. It tastes so so delicious.