Finally, summer is here for good! Time to prepare some refreshing ice cream. For some reason, hazelnut gelato is a summer staple in italian gelaterias, but impossible to obtain here. But, hey, we can make it ourselves instead!
With this recipe I tried to create a refreshing ice cream that is not too heavy. Possible ways [...]
Und es geht doch! Gerade erst 2 Tage ist’s her, dass ich mich über meine Erlebnisse mit der Basler Gastronomie beschwert habe. Gestern waren wir dann im Restaurant Oliv, das nur ein paar Minuten zu Fuss vom Schützenmattpark weg ist. Und nicht, dass jetzt alle denken, mir gehe’s zu gut – normalerweise gehe ich nicht [...]
Der Ort hat Potential: Mitten im Grünen gelegen, abgeschirmt von den umliegenden Häusern lädt der Pavillon im Schützenmattpark zum Verweilen ein, auf ein Eis am Nachmittag, oder Glas Wein, ein Essen und vielleicht etwas Musik am Abend. Leider wird so wenig draus.
Occasionally, I discover a restaurant I really like. More often, I am shown a restaurant that somebody really likes, and then, I find out that I agree. In which case I usually pick up one of those restaurant business cards at the exit, in anticipation of the next time I’m in that place and would [...]
This is a great dish to make as a quick appetizer or as fingerfood for a party. It’s so simple that you don’t really need a recipe for it. Still, for the sake of completeness, here it is:
You need:
2 packets of dried prunes
2 pack of lard slices (the type you’d use for scrambled eggs)
toothpicks
Preparation:
Cut the [...]
Ah … what better way to finish off a nice, rich meal than with this typical French sweet. Of course, it is the identical dish as Crema Catalana, a typical Spanish sweet. I’ve even heard rumours that the English kitchen knows of a pudding called “burnt cream”, which, I strongly presume, is much the same [...]
I recombined this recipe from various sources on the internet. Blinis are great with caviar and sour cream, of course, but they’re also great with other toppings, or even with just a touch of butter and salt on top.
This recipe has an eastern twist to it, and tastes much better than its uninspired temporary name would suggest.
Yet another culinary treat! This recipe is very easy, but takes a little time to prepare. Enjoy with moderation!
This New Year’s Eve, this dish was the “featured japanese starter” on the menu. For those who asked for the recipe, here you are! Quantities are for four persons