Have you ever baked your own bread? I’m telling you: All you need is three ingredients and an oven and you can make Swedish crispbread as we speak/write/read.
„Knäcka“ means crispy in Swedish. And it is crispyness, ideed, that is most characteristic for the Swedish “Knäckabröd”. Invented in Sweden in 500 AD, the thin cracker enjoys popularity in Scandinavia, Germany and among health-conscious people elsewhere. It tastes like crisps, it’s inexpensive, full of fibre and you can store it for ages. All you need is wholemeal rye flour, salt, and water. I’ve added extra seeds and grains for health benefits.
The fact that I hate getting up earlier than absolutely necessary and my need for a good, filling breakfast is a constant conflict of my weekdays. There was a time when I bought a warm chocolate croissant on my way to class everyday but that situation was neither very economic nor did the croissant fill me up for more than an hour. It was in fact May who introduced me to the delicious-ness that is a homemade porridge and I want to share my perfect “recipe” and porridge combinations in this post.
Every year a day or two before christmas we will meet up for a luscious brunch or „Kaffeeklatsch“ with our group of girlfriends from home. Most of us live in Berlin anyways but it is a wonderful time to share gossip, complain about the christmas-stress and exchange a gift or two. This year, May curiously watched me carry in a basket full of homemade goodies and told me that we might have prepared the same gifts. When it was time to reveal the presents, both of us sure enough pulled out cans of freshly made granola for the friends! While May had whipped up a delicious nutty banana granola, I had stuck to a more basic coconut-almond version. We will share both recipes and highly recommend preparing these gourmet granolas: easypeasy to make, great to have at home and both do indeed make wonderful gifts.
Good Morning everybody!
Before I can tell you about the incredible boost that you get from a green smoothie for breakfast I have to explain why I needed one so much this morning. Yesterday I went hiking in the woods outside of Berlin. In Grunewald you can climb up a hill and look down on kilometres of dark green forest. Hidden between the trees there’s a small lake in which you can refresh yourself after a long hike (so far so healthy).
Breakfast is my favourite meal of the day and to arrange big, extravagant brunches is something I love to do. So for my birthday last week I decided to prepare an American brunch with fluffy pancakes, thick smoothies& fresh fruit salad
“Isn’t it fascinating how the nature provides us with precisely the fruit you need to cure the flu precisely when we need it most?”
The harvest, continued. My mum asked this question yesterday after me and my brother had frantically picked 10 kilos of apples, two kilos of pears, a bowl full of blackberries and filled our two biggest pans with enourmous amounts of elderberries (we just couldn’t stop). “Isn’t it fascinating?”, she asked. And I thought, she was right, indeed.
Making elderberry juice is incredibly easy, inexpensive (they literally grow on every corner) and you can produce large quantities of it very quickly. Elderberries are antioxidants and contain large quantities of vitamin A (to strenghten your immune system, B6 (for your nervous system) and C (to eradicate free radicals). Just one cup of elderberry juice will provide you with 78 procent of your daily vitamin C dose! And you know what: It’s super delicious, too. You know that flu season will start sooner than you’d like, so you should better get plucking and stock up your shelf!
“You reap what you
The harvest. This week I’m at my parents place in an old farm-house with a garden the size of a football field (such lucky people). Oh how I wish to have a garden in Berlin! Anyhow, I decided to take a part of their orchard with me in the form of jam jars and juice bottles. And so I begun plucking and cooking (believe me it was a large-scale production). As a result I’ve got a brand-new recipe for you today and one will follow tomorrow. Voilà: a recipe for pear and lemon jam with a hint of lemon balm.