One of the good things about living in the South Germany is that you have all these exciting neighbour countries like Switzerland, Austria and France, oui! Last night we have alredy jumped into our bed & turned off the lights as I got this "Schnaps Idee", this crazy idea that we have to do a day trip to France today... Two and a half hours by car and we were sitting in this wonderful, breathtaking chocolate paradise in Mulhouse! And the only picture I took was my husbands lunch, his chocolate lunch...
It was a cold day today, something between a friendly winter and a hostile spring... just the right time to bake something that feels the house with great smell and the soul with warmth. Quick search in the Internet and voilà!
I took the recipe from lunchboxbunch.com and adjusted it to my needs: I added two bananas and some 50-60g cashew nuts, replaced half of the coconut oil by the canola oils (is cheaper and more healthy) and reduced chocolate chips. I can only recomend to use the bananas, they made the cookies incredibly soft and rich in taste, the rest is up to you!
And here are the evidence pictures:
The easiest, peasiest breakfast ever? Good bread with a home made spread! There are so many variations of bread around here that you could it a new one every day without reapeating yourself for... let's say three months. Today we had a spelt bread on our breakfast table. M-m-m...
I know, I know I am about three month too late with this pumpkin recipe. Though honestly speaking I normally start to hate pumpkin by the end of November. Pumpkin antipasti, pumpkin spaghetti, pumpkin soup, pumpkin dessert... How much pumpkin can one eat? A totally different story to find this little bright orange ball at a farmers store in the beginning of February. It looks so uplifting and jumps itself in my shopping basket...
So rich in taste and totally easy to make!
Roast a parsnip and some chilli flakes (parsley root would do it too) in a pan, cut in small pieces half of a Hokkaido pumpkin and add it to the parsnip. Pour over some boiling water and add two potatoes and two or three peeled apples. Put a lid on the pan and let it cook slowly till the pumpkin gets soft. Puree everything with a blender; add at least one tea spoon of nutmeg, a tea spoon of sugar, a little bit of cinnamon, salt, a bit of Modena vinegar and some two-three spoons good olive oil. Checks if it is spicy enough otherwise spice a bit more. That's it!
I served my soup with fresh cress, chill and roasted pumpkin seeds. M-m-m...
oh, that moment!