Posts tagged CoverTop1
August | Midlife: Recipe
 
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Trapped by too many Temptations

Chocolate covered fruit ice popsicles (2 Recipes variations):

1.

Chocolate covered Watermelon Kalamata Ice Popsicle topped with Maldon salt.

Ingredients:

1 1/2 cups watermelon, seeded and diced 


1/2 cup water

1 tablespoon fresh lemon juice

1 tablespoon white sugar

1/3 cup chopped Kalamata olives

1 tsp Maldon salt

How to prepare:

Blend watermelon, water, lemon juice together in a blender until smooth.

Add chopped kalamata olives to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover: see below.

2.

Chocolate covered Mint Orange Ice Popsicle with Jalapeño toppings.

Ingredients:

1 1/2 cups fresh mint leaves 


1/2 cup water

1 tablespoon fresh orange juice

1 tablespoon white sugar

1/4 cup chopped Jalapeño

1 tsp Maldon salt

How to prepare:

Blend mint leaves, water, orange juice together in a blender until smooth.

Add 1 tsp chopped jalapeño to the mixture

Pour the mixture into the popsicle molds.

Freeze for 20 minutes and gently insert popsicle sticks.

Freeze until solid, about 2 hours more.

Chocolate cover:

Ingredients:

3 tbsp coconut oil

1 cup chopped dark chocolate (150 g)

How to prepare:

Combine coconut oil and dark chocolate in a saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.

Remove the popsicles from their molds.

Pour the chocolate coating into a dish plate.

Dip the popsicles into the chocolate coating and add Maldon Salt to the watermelon popsicles and chopped jalapeños to the mint popsicle immediately.

After dipping, hold the popsicle upside down to allow any excess chocolate to drip back into the cup. Hold it for a moment or two until the chocolate begins to harden Then, place the popsicle on the tray in the freezer.

 
 
 
July | Early Adulthood
 
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Time for discovery

Lava landscape

Oven baked Nero de Sepia lava landscape : (bread, rice crackers, seafood, fish broth, Nero di Seppia, pepper-garlic sauce).


 
 
 
In the Cycle of Nature
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My girlfriend is from Styria, and we have a child together. An almost two-year-old girl. We often go to her parents, who live in a quiet, almost idyllic village. They have a small vegetable garden and orchard, as well as some chickens. A considerable part of their diet is based on what nature provides on this small piece of land, depending on the season.

To experience the change of seasons, to be happy about what the earth gives us all, the birth of our daughter and to observe how fast she has grown in these almost two years, has brought with it a collection of impressions and thoughts: about nature, about the seasons, about the course of time and about life. In the cycle of nature we can see ourselves. We as part of the greater whole.

 
 
 
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Baked potato, bear's garlic spread with curd cheese, dried bear's garlic buds, flowers, orange salt.

Baked potato, bear's garlic spread with curd cheese, dried bear's garlic buds, flowers, orange salt.

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Poached egg, wild herb salad, baguette.

Poached egg, wild herb salad, baguette.

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"Reisfleisch" Pork. Paprika, marjoram - fennel - rice - cracker and onion-pepper puree.

"Reisfleisch" Pork. Paprika, marjoram - fennel - rice - cracker and onion-pepper puree.

Styrian Tripe Soup with Turkish Sumac Delight

Styrian Tripe Soup with Turkish Sumac Delight

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Baked beetroot, pumpkin puree, flowers and berries, orange salt

Baked beetroot, pumpkin puree, flowers and berries, orange salt

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"Risi-Bisi" with chicken: Grilled peas and chicken on rice crackers.

"Risi-Bisi" with chicken: Grilled peas and chicken on rice crackers.

Grilled Chicory: Grilled chicory with Ajvar and anchovies.

Grilled Chicory: Grilled chicory with Ajvar and anchovies.

 
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Chili-chocolate cake with dehydrated vegetable chips.

Chili-chocolate cake with dehydrated vegetable chips.

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Baked savoy cabbage, Miso-Hollandaise, Zafran

Baked savoy cabbage, Miso-Hollandaise, Zafran

 
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“Tannenzapfen” (Brioche with Fir Tops Jelly)

“Tannenzapfen” (Brioche with Fir Tops Jelly)