14 October 2012

Autumn Cooking

MIESBACH: Last weekend  I invited a couple of friends to our country house in Bavaria where we spent a lovely day cooking, sitting in the sun, picking apples in the garden and reading various cooking books. We couldn’t decide on what to cook first and how to change recipes so that they got a certain twist. For some reason I always get into cooking during autumn, maybe because the fruits and legumes look just the most beautiful during that time or maybe because I just want to get extra healthy for the long winter to come.
Below you will see some ideas we realised on that beautiful, still warm autumn day in October.

OUR VARIATIONS:
 
TOMATO STILL LIFE
Peeled dattorino tomatoes with grilled skinless red bell peppers and lemon, olive oil dressing and fresh basil
 
SAFFRON RICE WITH DRIED BERRIES
Brown rice marinated with Persian yellow saffron, dried blueberries, pan-fried zucchini, celery and red carrots, topped with fresh pomegranate seeds, sprinkle with a light lemon, olive oil dressing
 
SALADE NICOISE
without tuna, but yellow, red and green tomatoes (the last from this summer), poached haricot vert, dattorino tomatoes, tiny potatoes, baby spinach leafs and a fresh mint olive oil dressing
 
GARDEN PEAR SALAD
With honey squash, grilled baby zucchini, yellow, honey covered squash, raw beetroot and fresh arugula salad. Grill the honey covered squash, sliced pear and zucchini first, let it cool down and mix together with the raw beetroot and arugula salad together, sprinkle with the olive oil, French mustard dressing and top it with feta cheese if you like.

TIP: We used lots of fresh herbs which we soaked in olive oil for a couple of hours. When we pan-fried the vegetables we used coconut butter, Ghee or olive oil and we used sea salt and fresh grained black peppercorns

Above: Tomato still life, last blossoms from my garden for this year, multicoloured saffron rice, Salade Nicoise in remembrance of the Côte d’Azur, my dog Polly, the beautiful apples from my garden, friend’s children playing in the still warm autumn sun, Garden Pear salad, fresh mint tea for after dinner, a present from Tokyo, beautiful fresh packaged fruit, Salade Nicoise again because we cannot get enough of it

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