Instagram of the month.

(1) poppyseed red contrasts (2) improvised Hugo - white wine, elderflower syrup and mint - with fresh local strawberries on a balcony in Munich (3) flea market action with some cake (4) fresh raspberries from my garden (4) bbq with lots of snacks, salads and cake (5) antipasti burger at Zoozie'z Wittelsbacherstr. 15, 80469 Munich (6) alpine lake on the way to Tirol in Austria (7) first blueberries from the garden (8) flowers for my grandparents, a summer bouquet (9) German 'Brotzeit' bread time (10) blackberry pie from my Mama (11) fresh produce from my parents garden (12) Walchensee in southern Germany (13) looking off into the Alps from Herzogstand (14) more bbqing! (15) homemade granola with chiaseed pudding, blackberries from the garden and organic milk (16) my last German breakfast with yummy rolls and pretzels (17) and my last bbq (18) flying to Portland! (19) brunch at Harlow with a Outlaw bowl and chia seed pudding (20) view of Portland from Mt. Tabor

Mango & Coconut Popsicles.

Take a lick,
orange sweet,
white cream.

Drip, drop, drip.

Catch some
on your tongue;
summer medley.

Fun, mhhh, fun.

...

Coconut & Mango Popsicles

time 20 minutes prep, 6 hours or overnight freezing
yields 6-8 popsicles

coconut:
200ml full-fat coconut milk
1 tsp. pure vanilla bean paste or extract
1-2 Tbsp. sweetener

mango:
200ml mango puree
1 tsp. lemon juice
1 Tbsp. sweetener

Whisk together the coconut milk, vanilla and sweetener until smooth and creamy.
Set aside.
Fill into the popsicle molds and pop into the freezer for 15 minutes.
In a separate mixing bowl, stir together the mango and lemon, adding the sweetener.
For a creamy pop: pour the mango filling into the popsicle molds, give it a short stir with a skewer.
Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 6 hours, or until firm.

Moving.

Doch immer wenn etwas neu beginnt, sagt etwas in mir das wars.

Doch ich fühl' mich federleicht, weil es sich fast immer lohnt.

(‘Barfuss’ Clueso)

Literal translation:

Yet everytime something new starts, something else tells me that’s it.

Yet I feel light as a feather, because it’s almost always worth it.

I really like this sentence, it's from a German musician - it’s actually more articulate, smooth and melodic sounding in German.

Everytime you begin something new, the old comes to an end.

I’m beginning a new adventure and coming home to a life I started last year.

I’m moving back to Portland, Oregon.

I’m very excited and actually feel light and relieved.

This excitement overwhelms most negative feelings, like sadness of saying goodbye to my loved ones.

The move won’t change anything blog-wise, I’ll still be posting recipes once a week.

You’ll just have me introduce you to places in the States instead of Germany.

Auf bald, Deutschland. 

Hey there, ‘Merica!

Lime & Buttermilk Baked Donuts.

Circle.
Sweet sands,
green specks.
Milky mirror, 
green dabs.
Tang on tongue.

...

Lime & Buttermilk Baked Donuts

time batter 20 minutes, baking 15 minutes, finishing 15 minutes
yields around 18 doughnuts

batter:
135g all-purpose flour
100g sugar
25g brown sugar
1 tsp. baking powder
1 tsp. lime zest
1/4 tsp. kosher salt
pinch of freshly grated nutmeg
1 large egg, beaten
125ml buttermilk
1 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract

topping:
1 cup powdered sugar
1/8 cup lime juice
or
plain sugar to toss

lime zest for garnish

Preheat your oven to 175 degrees Celsius.
Sift together the dry ingredients.
In a separate bowl whisk together the wet ingredients.
Pour the wet into the dry and mix until just combined.
Fill the wells of the donut pan 3/4 of the way with batter (pour or pipe).
Bake for 10-12 minutes until golden brown and a tooth pick or cake tester comes out clean.
Let rest in pan for another 5 minutes and gingerly loosen them from the pan.
Either roll them in granulated sugar with lime zest or make an icing by combining the powdered sugar with the lime juice, drizzling it over the doughnuts and sprinkling with lime zest.

D.I.Y.

 (cristal rock necklaces and dreamcatcher)

For a whole while now I've been trying to only gift self-made gifts. 

I can only speak for myself, but I really enjoy getting d.i.y. presents from people that mean something to me. 

You just know that they invested some thoughts and some time. 

So, this month's project is an appeal and reminder to invest time into gifts and also letting your creativity flow. 

(I found old sketches, scribbles and poems)

Cherry Clafoutis.

 

Remember when you wore
them as jewelry?
Flashing in the sun, 
the dark red
rubies.

Now those gems
nestled
in a sweet, soft
bed.
Warming mouth and tummy, 

...

Cherry Clafoutis

time 2 hours macerating cherries, 10 minutes preparation of the batter, 40 minutes baking time

yields one 26cm in diameter pan

300g fresh cherries

25g plus 50g granulated sugar

2 Tbsp. Cointreaux

20g butter, melted, plus extra to grease

2 Tbsp. demerara sugar

50g plain flour

1/4 tsp. himalayan salt

2 eggs, beaten

270ml whole milk

finely grated zest of 1/4 lemon

Wash the cherries and remove the stalks. 

Put in a bowl and lightly crush, so the skins pop but the fruit retains its shape. 

Add the first amount of granulated sugar and the cointreaux, toss together, cover and leave to macerate for two hours.

Preheat the oven to 180 degrees Celsius.

 Grease a baking dish just wide enough to hold the cherries in one layer, and add half the demerara sugar. 

Spin the dish round to coat the inside with demerara, then set aside.

Sift the flour into a mixing bowl and add a pinch of salt and the remaining granulated sugar. 

Whisk in the eggs, followed by the milk and melted butter, until you have a smooth batter. 

Stir in the lemon zest, then tip in the cherries and their juices.

Pour into the prepared baking dish or cast-iron pan and bake for around 35-40 minutes, until just set but still a bit wobbly. 

Sprinkle with the remaining demerara sugar and serve warm, rather than hot.

Hoover & Floyd.

You can find this cute cafe nestled into a quiet street in Munich's Glockenbachviertel.
A cozy in- and exterior, especially the antique and mismatched furniture, giving the impression of sitting in someone's living room, invite you to make yourself comfortable and enjoy your food and drink.
This place's specialty?
Homemade, organic elderflower syrup that infused hot, cold and alcoholic drinks.
Yum.
Food to be mentioned: the best cheesecake I have eaten thus far in Munich and an assortment of savory paninins that will make your mouth water.

...

Hoover & Floyd

Ickstattstrasse 2

80469 München

Germany

Sour Cream Custard Fruit Tartlets.

Shiny pieces
Colorful gems
In a pattern
Pinwheel.
Straight cut
Butter
Brisee
Creamy
Core
Fruit-filled
Lines.

…

Sour Cream Custard Tartlets with mixed Fruit

time 10 minutes for the crust plus one hour to chill, 15 minutes for the filling, 

30 minutes baking time, 20 minutes for finishing

yields six to eight 10cm tartlets

almond shortcrust:

70g butter

38g powdered sugar

25g ground almonds

1/8 tsp salt

1/8 tsp vanilla

25g eggs

120g all-purpose flour

filling:

30g butter

1 egg

200g sour cream

35g flour

35g sugar

1/4 tsp. salt

1/4 tsp. vanilla extract

1/4 tsp. grated lemon zest

topping:

assorted fruit, e.g. pears, orange, 

raspberries, blackberries, blueberries, pomegranate

Make almond shortcrust: 

cream butter, sugar, eggs, vanilla and salt.

Add flour and almonds, blend well.

Chill for at least 1 hour before rolling it out.

Before rolling the dough, preheat the oven to 175 degrees Celsius.

Roll out to 2-3 mm thickness, flouring the surface and the shortbread dough when needed.

Cut out circles of dough, leaving excess for the rim.

Press gently into the tartlette tins.

While the dough was chilling you can prepare the filling:

Melt the butter.

Mix the egg with the sour cream.

Add the rest of the ingredients, whisking until smooth.

Pour the filling into the prepared tins.

Bake for 25-30 minutes until the filling is puffed and starting to brown and the rim of the shortcrust has also acquired a golden color.

Remove from oven and let cool completely.

Once cooled, cut the fruit you selected into thin sliced, or leave whole in the case of berries.

Serve at room temperature.