14 May 2013
As I mentioned in my previous post, we went on a train trip last week. The boy and I were off to visit my sister in rural Saxony for the long holiday weekend. The first day was a washout, just pouring with rain from morning till night, but the rest of the time was mostly golden sunshine and we really lived up the life in the country - fresh laid eggs for breakfast, rabbits to play with (they’ll make a nice roast in the Autumn, but the boy doesn’t know that!), gathering wild flowers, and making dandelion sirup!
We put the boy to work gathering dandelions - unfortunately he was so proud of the first one he picked, that he just went around showing off his flower and wouldn’t pick any more :)
Luckily there were two pairs of adult hands to help pick the bowls full of dandelion heads that we needed to make a big batch of sirup.
To make about 2 litres of sirup, you need:
By the way, the photos in this post were edited with the new ‘A Beautiful Mess’ photo app for iPhone, my favourite app of the moment!
28 March 2013
Hot cross buns! Hot cross buns!
One a penny two a penny, hot cross buns.
If you have no daughters, give them to your sons.
One a penny two a penny, hot cross buns.
One of the things I miss about the UK at Easter time is eating hot cross buns. There are two major obstacles - firstly, they are not sold in Germany. Secondly, even if we were in the UK, I don’t know if anywhere does gluten free versions. So I set about baking some myself. The recipe is a combination of several different recipes I found online.
When setting out to bake these, keep in mind that while they only take about 15 mins in the oven, there’s a total rising time of 2.5 hours involved, at different stages, so it’s something best reserved for baking at lazy weekends.
Step 1- Making the yeast mixture (30 mins rising time)
Step 2 - Making your dough (1 hour risin time)
Step 3 - Making the buns (1 hour rising time)
Step 4: Ready to bake
Step 5: Ready to eat
I found that these don’t rise as well with gluten free flour as they do with regular flour, so they’re a little more dense, but they’re still really tasty!!
25 January 2013
Today is Robert Burns Day, also known as Burns Night, the day when the life and works of Scotland’s national bard get celebrated. Of course, we’ll be celebrating tonight too. Sadly, it’s the second year running that we’ve been unable to convince any of our German friends to join us for a haggis supper - and this in a nation obsessed with sausages, which really isn’t that much different from haggis when you consider what goes in them - but the boy loves haggis and one of our best friends is over from Scotland too, so we’re good.
Of course, no dinner party is complete without a good dessert, so let me recommend my Cranachan recipe to you that I posted last year: a heavenly combination of whipped cream, oats, whisky, honey and (Scottish) raspberries. Omnomnom…
And it’s been a while since I posted a play list, mostly because my external hard drive, which housed my iTunes music collection, died and I just haven’t found the time to re-rip all my CDs. But no Scottish celebration without some music, so here’s a little collection of both Burns’ songs and other Scottish tunes to get you going:
* These four tracks are not Burns songs, although Thaney is also sung in Scots and Three Craws is a traditional Scots children’s song. The Wrigley Sisters are from the Orkney and Fiddler’s Bid from the Shetland Islands, neither of which were traditionally Scots speaking.
Following on from the success of the scrumptious Octoberry Cheesecake, here’s another guest post from the husband. You can find further seed snack recipes of his under Open Source Snacks on Github.
Ingredients (makes 1.5 cups)
5 December 2012
One of those quintessentially British things that for me belong to Christmas, are peppermint creams. Every recipe I found online included raw eggs, but I wanted the boy to be able to eat them too without risk, so I tried my own egg free variation. They were super simple to make, and the boy gave his thumbs up on the taste test ;-)