Esquire Theme by Matthew Buchanan
Social icons by Tim van Damme

09

Febr.

GOOD-BYE SPAIN!

Almost 2 years ago we went into a big adventure. Without much knowing what will happen we walked into 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, it 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 again and keep going my way, but I hope we can take that relaxed, loving and open and sunny lifestyle from Spain within ourselves everywhere we go. 

26

Nov.

A lot of Pomegranate

A 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 from the shell is to cut the pomegranate into half and put with the 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 for a second.

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

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.  

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

01

Nov.

A way to preserve figs, cut them into quarters and up in the freezer. Nice for smoothies. 

A way to preserve figs, cut them into quarters and up in the freezer. Nice for smoothies. 

31

Okt.

Peppers all over town

I still owe this woman a copy of that picture. Things to do for this week.

When I ask her to take her picture, I said that I like all old food preserving traditions and she said, ah you like the traditions from the women. Em, I guess. Things work the traditional way here.  

The men bring home lots of green and red peppers and then the ladies take their little barbecues out in alley and roast the peppers. Often you find a little circle of women from different generations, roasting and peeling peppers. What a lovely picture … and smell.

The peeled peppers get cut in slices, frozen like that or preserved in vinegar or tomato sauce. 

A friend and I, mostly her, roasted the peppers from our garden too, but we did them on a paella fire stove, didn´t work so well, especially not so quickly. 

I froze them afterwards and we used them for fijitas. Yummy. 

Peppers don’t only get roasted, red peppers get dried like you can see in the picture underneath. They get used all year long for stews. If they are spicy or not is a surprise. My husband got one of this last year and he made a delicious hot sauce out of it. 

30

Okt.

Fennel Seed Harvest

Fennel Seed Harvest

29

Okt.

Eggless Tiramisu

I was invited to a homewarming girlies afternoon party and there were 2 pregnant ladies. so I decided to make an eggless tiramisu. 

250g Mascarpone

250 ml cream

1/4 cup powdered sugar

2 cups of strong coffee (could be decaf)

1 shot of spiced rum

250 g of ladyfingers

mix the sugar, cream and cheese with the handmixer. 

add the rum to the coffee. 

Dip the ladyfingers in the coffee and place them in a pan. Cover with a layer of the cream. Another layer of ladyfingers and finish with cream. Put in the fridge overnight. Sprinkle unsweetened cacao powder through a strainer right before serving. 

28

Okt.

Soon it´s will be almond harvest time in Southern Spain again. Time to crack the left over ones from last year. The stay fresh if you leave them in the shell. There are almond cracking machines, we do the classic way. Hammer, hammer, hammer for hours. It´s fun.