my booklist for rainy days

The Turn of the Screw and the Aspern Papers

Henry James

Vier Arten, die Liebe zu Vergessen

Thommie Bayer

Sire, ich eile

Hans Joachim Schädlich

Die irren Fahrten des Gabriel Delacruz

Jordi Puntí

So etwas wie ein Leben

Amélie Nothomb

A Hologram for the King

Dave Eggers

Das Glück von Frau Pfeiffer

Husch Josten

In Sachen Joseph

Husch Josten


Inferno
Dan Brown

David Tanis' Rhubarb Kumquat Compote

I'd like to recommend you the cookbook A platter of figs by David Tanis. He celebrates radical simplicity, the idea of eating with the seasons, the mastery of perfect cooking and unexpected composition.
Good food has not to be fussy, simplicity is the key!

I love each one of his 24 menus in A platter of figs (6 menus for each season of the year). The Rhubarb Kumquat Compote is part of spring menu n° 6 "Duck for Dinner". Did I intrigue you?  Well, menu n° 6 comprises Crabmeat and Parsley Salad as a starter, followed by Five Spice Duck with Buttered Turnips and Fried Ginger - and as a sweet ending:

Rhubarb Kumquat Compote

2 pounds rhubarb
12 kumquats, sliced

1 cup sugar

Preheat the oven to 180°C (350°F). Trim and destring the rhubarb, then slice into small pieces.
Put the rhubarb and the kumquats in a bowl and mix well with the sugar. Transfer the mixture to a shallow baking dish. Bake for about 40 minutes, until the rhubarb is soft. Cool to room temperature.

Serve the rhubarb with plenty of sauce and a dab of Crème Fraîche or a scoop of vanilla ice cream, with whipped cream or plain whole-milk yoghurt.

how to make the best use of the first tender baby beetroots

It's always a feast when Mr. Herzog from Landmarke delivers the first young and tender vegetables of the season. They are so fresh and tiny, you literally can eat them with root, stems and leaves. Here's how I prepared my first spring beetroots:


green smoothie with fresh beet leaves

the leaves of 4 baby beets
a handful of lemon balm leaves
a few mint leaves
1 apple
1 banana
1 teaspoon almond butter
1 cup water
1 cup ice cubes

Mix all ingredients in your blender until smooth.


beet stems in vinaigrette

stems of 4 baby beets
olive oil
vinegar (in case you've got raspberry vinegar, use it!)
salt and freshly ground pepper

Cook the stems until smooth (about 5 min.), cool down quickly in iced water and marinate for half an hour in the vinaigrette.

salad of grated beetroot, apple and turnips

4 baby beetroots
2 turnips
1 apple

Dress with lemon, olive oil, salt and pepper.

Grate the beetroots, turnips and apple (I always use my little Zyliss grater). Add the lemon dressing.
You may substitute the turnips by young carrots, it's equally delicious. Enjoy!

grated beetroot, turnip and apple

Cultural Heritage: Marcolini House and Garden

Until a few years ago Marcolini House was the home of several families. Romantic and spacious, but lacking all comfort of modern life and in a state of progressing decay. Each single room had to be heated by small stoves. Against all odds (and colds) my friend Katja lived there with her family. She painted in oil and just loved the spell of the place in pure nature and in such close neighbourhood to the Pheasant Castle.

Today the new owner, Mr. Stelzer, is renovating the three-sided house with passion and an eye for details. Despite the fact that renovation is still in progress, Mr. Stelzer opened the Marcolini House to the public. In the meantime it has  become a lovely place for weddings and family celebrations, dinners after hunting, coffee parties and wintery gatherings around the fireplace.

Currently one of the halls is being restored to its original baroque elegance and shall be used for chamber music concerts. And hopefully, in 2016 the 120qm Marcolini Suite will be finished, redecorated and ready for the guests.

The atmosphere at Marcolini House is welcoming and laid back. If you are in the area of the Pheasant Castle (Fasanenschlösschen), the Game Reserve (Wildgehege) and Großteich don't forget to stop by and have a cup of coffee,  a piece of cake or a bowl of soup. You can sit in the yard or inside the historical rooms. The everyday selection of food includes: soups, stews, homemade cakes and tarts, coffee, tea and other beverages.

The surroundings of Marcolini House are breathtakingly beautiful and are a popular weekend  destination for locals and tourists alike. Therefore I recommend you visit during the week.
The Marcolini House is right beside the cute pink Pheasant Castle, and just a 20 minutes walk away from the Moritzburg Castle. You could also rent a bike and explore the beautiful lake area and the forest.

Marcolini House is open everyday from 11:00h to 18:00h throughout the whole year (with the exception of hail, snowstorm or tornado). Barbecues on the weekend.

photo by Rosa

on my running track

overnight oats

In the evening I fill a jam jar with

• dried goji berries
• dried sour cherries
• water to soak

• oat flakes
• almond cuisine (= creamy almond milk)
• pestled flaxseed
• chia seeds
• chopped and roasted nuts 
• chopped dates, agave or maple syrup to sweeten

Next morning I top the mixture with fresh fruit. 

Be inventive and combine whatever you fancy. In case you need more inspiration click on  Zain's Swiss Summer Oats. Great photos and recipes!

weekend links

Hermès scarfs are just amazing and pure luxury.  What a great craftmanship! Have a glance behind the scenes.

Lately I've been researching a lot about cameras, lenses and settings.  A big Thank You to all the photographers who share their experience and advice. Here you can find a compilation of the most popular cameras and settings for Reuters' 2012 photos of the year.

"A good wife always knows her place". A time travel back to the year 1955: the good wife's guide .

Another photographer who lately caught my attention: Christian Richter from Jeßnitz/Germany.

Have a wonderful weekend!