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04

Okt.

Bad Olives in a way

We were about to move out of our farmhouse in Southern Spain, just around time for olive harvest and unfortunatly the only thing we managed to do with them was pretty bad. Really bad. We threw them away after trying and waiting for quite a while. 

Here`s the story.

Our landlords came and said they would help us with the olives. In Spain you hardly find black olives to eat, they are always green. Really nice and fresh. So he showed us how to treat and marinate them. 

So we picked them early December and cracked them open with a hammer handle. Then we soaked them in water for 1 day, changing the water 3 times.

Then we added to half a bucket full of olives, 3 little jars of dried oregano, very much (he said, that is to make the pretty unripe olives digestable). Then we added two crushed garlic heads, half a red bell pepper sliced and a lot of wine vinegar and salt. And water. 

He said to wait for a week and then to eat it within 2 weeks or so. They are not made to last. 

It tasted uneatable. Awful overdose of dried oregano and bitter, toxic tasting olives. He said to add more vinegar or salt or water to taste. So we experimented a little bit, but nothing changed the fact that it tasted poisonous. 

So after eating 3 or so, I decided I never want to have to eat that again. So I through the whole bucket on the compost. What a shame. I love olives and it is sad that that was my one and only approach to preserve my own olives. 

This chapter is over, so no more olives for me. 

I am looking forward to see what things I will do back in Austria. My garden is now just a tenth of the size I had in Spain, the climate is more limiting, but I think that with more of a community and people interested in food preparation, I will find many nice opportunities for farmllifefood :-)

25

Mai

Brown rice lemon asparagus risotto
Brown rice
lemon cest, sliced onions, garlic
green asparagus
fresh sage
veggie buillon
butter
parmesan
white wine

I love my brown rice risotto. I prepare the brown rice like usual. In other pan I fry the sliced onions and garlic, then add some sliced lemon cest (cut as small as possible).
In the meantime I biol the asparagus and cut in bigger pieces.
I add the cooked asparagus to the onions. Add the white wine. Then add the cooked brown rice. To make it a “risotto rice” I overcook it with some veggie broth, stop when you are happy with the consistency.
To give it the rich risotto touch, finish it with a big junk of butter and parmesan. Sprinkle fresh sage on top and decorate with more fresh graded parmesan.
Enjoy.

Brown rice lemon asparagus risotto

Brown rice

lemon cest, sliced onions, garlic

green asparagus

fresh sage

veggie buillon

butter

parmesan

white wine

I love my brown rice risotto. I prepare the brown rice like usual. In other pan I fry the sliced onions and garlic, then add some sliced lemon cest (cut as small as possible).

In the meantime I biol the asparagus and cut in bigger pieces.

I add the cooked asparagus to the onions. Add the white wine. Then add the cooked brown rice. To make it a “risotto rice” I overcook it with some veggie broth, stop when you are happy with the consistency.

To give it the rich risotto touch, finish it with a big junk of butter and parmesan. Sprinkle fresh sage on top and decorate with more fresh graded parmesan.

Enjoy.

24

Mai

Inspired from my Italian vacation, where we had such good food, the Italians know how to eat and drink well, I made some mushroom, parsley bruscette. Very yummy.

Inspired from my Italian vacation, where we had such good food, the Italians know how to eat and drink well, I made some mushroom, parsley bruscette. Very yummy.

23

Mai

Delicious remains from our Italy vacation in Piemonte. Wine from Barbaresco. Very special place for my family. If my husband would have been able to work there in the restaurant like arranged, we would have never met. Was very nice to eat at that restaurant with my husband and our children. thanks for screwing over my husband back than.

Delicious remains from our Italy vacation in Piemonte. Wine from Barbaresco. Very special place for my family. If my husband would have been able to work there in the restaurant like arranged, we would have never met. Was very nice to eat at that restaurant with my husband and our children. thanks for screwing over my husband back than.

22

Mai

Spring flower greetings from my garden in Austria.

Spring flower greetings from my garden in Austria.

09

Febr.

GOOD-BYE SPAIN!

Almost 2 years ago we started a big adventure. Without  knowing what might happen we moved to this wonderful mountain village in Southern Spain and were welcomed with open arms in a loving, great and special community in a breathtaking nature surrounding. 

We learned Spanish, faced challenges like starting preschool, selling car, moving, …

It made us a stronger family, a better couple, enriched our lives it so many ways, we made many new friends and caught up with old friends.

It could have not been better, we were incredible lucky and I am so thankful for all of it.

Still I had to walk out of this bubble and take on with my life back home.

Some maybe stay for ever and there are good reasons for it, but for me it was right to walk out of it and keep going my way, but I hope we can carry that relaxed, loving, open and sunny lifestyle from Spain within ourselves everywhere we go. 

26

Nov.

A lot of Pomegranate

imageA friend gave me a big box of Pomegranate. Great. But then a bunch of fruit flies immediately invaded our kitchen. 

So my husband took the wooden kitchen spoon and went to action.

Many of you might know that trick, but for those who don’t. 

The best way to get the seeds out of the shell is to cut the pomegranate into half and put it with the cut open side in your palm and hit on the outside with a big wooden spoon. It works great, all the seeds fall in your hand and bowl, that you wisely place underneath.

Last year I froze some seeds and made recently a pomegranate frozen yogurt out of it.

This year I went for juice.

I put the seeds into the blender, blended it just for a second.

image

Then strained it through a colander to part the seeds, right into a pot.

image

Then heat it up and add a lot of sugar. Bring it to a boil and fill hot in sterilized bottles.

This syrup is great for cocktails, but also as a regular soft drink with water or even better sparkling water.  

image

21

Nov.

Winter has arrived in Southern Spain and it’s chestnut-season. I went with my family to pick some chestnuts next to the road. My family wasn’t very happy with me, because I forgot to bring gloves. Chestnuts have very spiky shells. 

Our open fireplace makes us miserable, because it fills the whole house with smoke and doesn’t heat the house well, but one thing it is great for: roasting chestnuts. 

I always thought that you have to slice open chestnuts, before roasting, because they would explode. We tried it out, without cutting and they didn’t. It is good to put them in the fire, where it is really hot, but then you have to watch out that they don’t burn. A lot of moving around. 

Here in Spain they sell those chestnut roasting pans, with holes in it. I have never seen such a pan before. 

What I did in Austria without such a pan and open fireplace: 

I sliced the chestnuts, preheated the oven to maximum and then put the chestnuts and roast them for about 15 min. 

My father likes to boil the sliced chestnuts before roasting in water for 2 min, so that they peel off their skin more easily. What you can do instead of that is put an ovenproof pot with water into the oven while roasting the chestnuts. 

So what I think the most important thing is that they oven is really hot. 

I love chestnuts, in Vienna, Austria, where I am from, in winter you find chestnuts roasting stands all over town. 

03

Nov.

Figs

Figs

02

Nov.

Smoothie-Beauty