10 August 2012

On my Plate

MIESBACH, BAVARIA: Summer is my most favorite time for cooking. You have the biggest choice of herbs, fruits and vegetables and everything comes in bright, vivid colours. Summer cooking is great fun, especially when you experiment with different flavours and ingredients. Last Sunday I spent quite some time in my kitchen in the countryside, looking through my window and daydreaming while putting together the most delicious things. Here they are:
Take one aubergine and soak the slices in salt and water before putting them into a pan with some oil and sea salt for frying. Meanwhile mix the chopped coriander, raspberry vinegar, olive oil, chopped red onion, salt and pepper, set aside with the chopped datterini tomatoes. If the taste of the datterini is not sweet enough, add some agave syrup for sweetness. Mix the aubergine with the tomatoes and coriander and leave to soak for 20 minutes. Season with lots of olive oil and sprinkle with fresh feta cheese and ground pepper.
Mix together 120 grams of butter, 140 grams of flour and 50 grams of brown muscadevo sugar and knead into a soft dough. Set aside to rest for half an hour. Put the pastry into a cake form and bake for 10 minutes. In the meantime cut the apricots and prunes into slices, take the cake out of the oven and decorate with the fruit in a circular way, put it back into the oven and let it bake for another 20 minutes until golden brown. Serve with fresh whipped cream and some vanilla sugar.
On a hot summer day I always have a pot of green Sancha tea in my kitchen. I drink it hot or cold. Inbetween I snack on fresh summer fruit and for breakfast I enjoy a bowl of blueberries, some artisan Bavarian pretzel with butter and some figs.

Heaps of fruit
Blueberries for breakfast
Datschi with cream



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