Ingredients 1 kg pumpkin 2 potatoes 1 leek 2 tbsp ghee caraway seeds, coriander, pepper corns, 1 twig thyme 1 l vegetable broth 100 ml heavy cream parsley Cooking Instructions – peel potatoes, remove seeds from pumpkin; cut pumpkin and potatoes in small cubes; cut leek in small pieces as well – heat ghee and add [read more...]
Ingredients 800 g pumpkin (hokkaido) 250 g carrots 1 onion, butter 800 ml vegetable broth or water 3 oranges 90 ml heavy cream 1 tbsp creme fraiche salt, pepper, nutmeg, hint of sugar herbs such as parsley or chives Cooking Instructions – brush pumpkin thoroughly, cut in quarters, remove seeds and cut in cubes. – [read more...]
This is a Bavarian Specialty and called in German “Leberknoedelsuppe”. Knoedel is a dumpling and Leber is liver. If you travel to Bavaria one day, don’t forget to try one; you can get this soup in almost every Gasthaus. The home made recipe’s base is a beef broth, as described in one of my former recipes. In [read more...]
This recipe comes from the Swabian South, the region where I grew up. The South has always been a very productive and busy area, and the regional delicatessen like Spaetzle or the potato salad are just too good to be true! Let’s go to Stuttgart, the capital of Swabia Country, a modern and the biggest city of Swabia. [read more...]
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