// API callback
readpostlabels({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-22952006"},"updated":{"$t":"2024-10-08T04:45:18.180+02:00"},"category":[{"term":"Friends and Feasts"},{"term":"Dessert"},{"term":"Vegetarian"},{"term":"Fruits"},{"term":"Ramblings"},{"term":"photographs"},{"term":"Vegetables"},{"term":"Cakes"},{"term":"Farmers Market Picks"},{"term":"Breakfast\/Brunch"},{"term":"Monthly Mingle"},{"term":"Italian"},{"term":"Food Guide"},{"term":"Eggs"},{"term":"Thanksgiving\/Christmas Recipes"},{"term":"Chocolate"},{"term":"Indian"},{"term":"French"},{"term":"Spices"},{"term":"Travel"},{"term":"Tarts\/Pies\/Flans"},{"term":"Events\/News"},{"term":"Snacks"},{"term":"Daring Bakers"},{"term":"Scones\/Cookies"},{"term":"Poultry"},{"term":"Soups and Stews"},{"term":"dairy"},{"term":"Sauces and Dips"},{"term":"Vegan"},{"term":"Herbs"},{"term":"Sweets"},{"term":"Breads"},{"term":"German"},{"term":"Salads"},{"term":"photography \/ Styling"},{"term":"Bollywood Cooking"},{"term":"Cooking School"},{"term":"Easter Recipes"},{"term":"Middle Eastern"},{"term":"Legumes"},{"term":"workshops"},{"term":"Cereals\/Grains"},{"term":"Rice\/Pilafs\/Pulaos"},{"term":"Ice cream"},{"term":"Pasta"},{"term":"Beef"},{"term":"Preserves\/Jams\/Jellies"},{"term":"Seafood"},{"term":"Baking Know-Hows"},{"term":"Seafood\/Fish"},{"term":"Sides"},{"term":"Drinks\/Cocktails"},{"term":"Home\/Design"},{"term":"Macarons"},{"term":"Sandwiches"},{"term":"Asian"},{"term":"Potatoes"},{"term":"CSA"},{"term":"Charity"},{"term":"Gluten-Free"},{"term":"M Bakes"},{"term":"Muffins"},{"term":"about"},{"term":"awards"},{"term":"Lamb"},{"term":"Mexican"},{"term":"Plate2Page"},{"term":"Cheese"},{"term":"Pork"},{"term":"Greek"},{"term":"Spanish"},{"term":"Veal"},{"term":"Scandinavian"},{"term":"Food Reviews"},{"term":"Norway"},{"term":"Recipe Index"},{"term":"Spice Infusions"},{"term":"press"},{"term":"Camera and Equipment"},{"term":"Caribbean"},{"term":"South African"},{"term":"blogroll"},{"term":"Game"},{"term":"Jump To Recipe"},{"term":"copyright violations"},{"term":"eBook"}],"title":{"type":"text","$t":"What's For Lunch Honey?"},"subtitle":{"type":"html","$t":"Food creates memories! The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Friends+and+Feasts?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Friends%20and%20Feasts"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Friends+and+Feasts\/-\/Friends+and+Feasts?alt=json-in-script\u0026start-index=51\u0026max-results=50"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"329"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8564633365425456969"},"published":{"$t":"2024-07-23T14:43:00.005+02:00"},"updated":{"$t":"2024-09-20T12:46:22.414+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jump To Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Jump to Recipe: Sweltering Peach Tomato Burrata Flatbreads"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53873598441\/in\/dateposted\/\" title=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads 3\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53873598441_42eab455ae_o.jpg\" width=\"645\" alt=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads 3\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003E\"Jump to recipe!\" After my last post, I thought, why not offer something new to the blog to help those of us who are keen to get straight to the recipe without much fluff around a post.\u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EHowever, in keeping with my nature, I need to share a little backstory for the recipe, but it will be a short one. Even on Instagram, I manage to keep it within 2200 characters. I will also be providing quick smartphone images for these new quick posts.\u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53873597666\/in\/photostream\/\" title=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads - 2\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53873597666_9d7fa4167a_o.jpg\" width=\"645\" alt=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads - 2\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EIt's been fairly hot here in Weimar the past few days, and who wants to stand in the kitchen and cook at a warm stove when it's sweltering outside? These flatbreads have been a regular meal choice here. Not only are they effortless to make and don't require turning on the oven, but they also make use of plenty of summer produce. Peaches and tomatoes go beautifully together. Coupled with a basil and olive pesto and some creamy burrata cheese, you’ll have dinner ready in no time!\u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53873843043\/in\/photostream\/\" title=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads - 4\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53873843043_1b894630c9_o.jpg\" width=\"645\" alt=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads - 4\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EChill a fruity Rosè and let’s enjoy this Al Fresco!\u003C\/p\u003E\u003Ch2 style=\"text-align: left;\"\u003E\n\nHOW TO MAKE\n\n\u003C\/h2\u003E\u003Cp\u003EYou'll need some thick Greek-style flatbreads. Make your favourite basil pesto and mix in some chopped olives. While that's being prepared, grill slices of peaches on a griddle and cut up or slice tomatoes. Then, it's time to assemble. Spread the basil olive pesto on the flatbread, top with arugula, add the grilled peach and tomato slices, spread the cheese, drizzle some honey, and admire your work of art before enjoying!\u003C\/p\u003E\n\u003Cp\u003EThe video is also up on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003Emy Instagram \u003C\/a\u003Eso come on over and see how easy this one is!\u003C\/p\u003E\n\n\n\u003Cblockquote class=\"instagram-media\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/C9w6XmbIpVr\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\"background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);\"\u003E\u003Cdiv style=\"padding: 16px;\"\u003E \u003Ca href=\"https:\/\/www.instagram.com\/reel\/C9w6XmbIpVr\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" style=\"background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;\" target=\"_blank\"\u003E \u003Cdiv style=\"align-items: center; display: flex; flex-direction: row;\"\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\"\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"padding: 19% 0px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"display: block; height: 50px; margin: 0px auto 12px; width: 50px;\"\u003E\u003Csvg height=\"50px\" version=\"1.1\" viewbox=\"0 0 60 60\" width=\"50px\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg fill-rule=\"evenodd\" fill=\"none\" stroke-width=\"1\" stroke=\"none\"\u003E\u003Cg fill=\"#000000\" transform=\"translate(-511.000000, -20.000000)\"\u003E\u003Cg\u003E\u003Cpath d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/g\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003C\/div\u003E\u003Cdiv style=\"padding-top: 8px;\"\u003E \u003Cdiv style=\"color: #3897f0; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;\"\u003EView this post on Instagram\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"padding: 12.5% 0px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;\"\u003E\u003Cdiv\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"margin-left: 8px;\"\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"margin-left: auto;\"\u003E \u003Cdiv style=\"border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E \u003Cdiv style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"\u003E\u003C\/div\u003E \u003Cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/a\u003E\u003Cp style=\"color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;\"\u003E\u003Ca href=\"https:\/\/www.instagram.com\/reel\/C9w6XmbIpVr\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" style=\"color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;\" target=\"_blank\"\u003EA post shared by Meeta Wolff | Photography \u0026amp; Travel (@meetakwolff)\u003C\/a\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/blockquote\u003E \u003Cscript async=\"\" src=\"\/\/www.instagram.com\/embed.js\"\u003E\u003C\/script\u003E\n\n\u003Cp\u003EI am very aware that I am defying all the algorithms with this post, but I am tired of being told to follow a specific schema and frustrated that my creativity is being hemmed. Call me a rebel!\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EEnjoy!\u003C\/p\u003E\n\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53872693062\/in\/photostream\/\" title=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads- 1\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53872693062_0340ab60c7_o.jpg\" width=\"645\" alt=\"Meeta K. Wolff Photography - Peach Tomato Flatbreads- 1\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EMore summer tarts and co. from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0158\" height=\"240\" src=\"https:\/\/farm1.staticflickr.com\/959\/41572816234_f62f534dbb_o.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25567930356_6efd690e34_b.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"Polenta Tomato Basil Tart (0055)\" height=\"241\" src=\"https:\/\/farm4.staticflickr.com\/3839\/15063844609_292f38d228_b.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\" target=\"_blank\"\u003ELemon Scented Asparagus Egg Sausage Tart\u003C\/a\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2016\/03\/chicken-tikka-masala-pizza.html\" target=\"_blank\"\u003EChicken Tikka Masala Pizza\u003C\/a\u003E\u003C\/td\u003E \n\u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2014\/09\/TomatoPolentaTart.html\" target=\"_blank\"\u003ETomato Polenta Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2023\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\u003E\n\u003C\/p\u003E\n\u003Cp\u003E\u003C\/p\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8564633365425456969"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8564633365425456969"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/07\/peach-tomato-burrata-flatbreads.html","title":"Jump to Recipe: Sweltering Peach Tomato Burrata Flatbreads"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}]},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8301313585568674734"},"published":{"$t":"2024-03-20T10:00:00.004+01:00"},"updated":{"$t":"2024-03-20T10:55:36.609+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Rising to Tradition: Homemade Raisin and Cardamom Bread"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587650115\/in\/dateposted\/\" title=\"Rasin_Bread-by Meeta K. Wolff-0003\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587650115_a5aacf0bb5_o.jpg\" width=\"645\" alt=\"Rasin_Bread-by Meeta K. Wolff-0003\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EFamily traditions are the threads that weave the fabric of our shared experiences, binding generations together with cherished memories. These are the rituals we do on a regular basis - whether it's the annual holiday gatherings filled with laughter and love, or the simple Sunday dinners where stories are exchanged over homemade meals, these traditions create a sense of continuity and belonging. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EThey're the things that we pass down from generation to generation, like baking grandma's secret recipe cookies or going on annual adventure trips. These traditions help us stay close and connected, even when we're far apart. And when we leave after a short visit, we miss our families even more because we know that it's the traditions that make us feel so at home.\u003C\/p\u003E\n\u003Cp\u003EI have just returned from Dubai, where I spent precious moments with my parents. Returning has evoked a bittersweet sensation. While the memories of our time together linger fondly in my mind, the quiet solitude of being back in my own space feels strangely empty. The laughter that filled the air during our family outings and the warmth of their embrace now seem like distant echoes. In the absence of their presence, every corner of my home feels a little colder, a little lonelier. Despite the modern marvels and vibrant experiences of Dubai, nothing compares to the simple joy of family time. I find myself yearning for those cherished moments, wishing I could turn back the clock and relive them once more. Until our paths cross again, I carry their love in my heart, eagerly awaiting the next reunion.\u003Cp\u003E\n  \n\u003Ca  href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587584653\/in\/dateposted\/\" title=\"Dubai 2024 Photo Collage - 3\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587584653_2be3e4819e_o.png\" width=\"645\"alt=\"Dubai 2024 Photo Collage - 3\"\/\u003E\u003C\/a\u003E\n  \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587689554\/in\/photostream\/\" title=\"Dubai 2024 Photo Collage - 2\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587689554_ac4f848c3b_o.png\" width=\"645\" alt=\"Dubai 2024 Photo Collage - 2\"\/\u003E\u003C\/a\u003E\n  \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587584648\/in\/photostream\/\" title=\"Dubai 2024 Photo Collage - 1\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587584648_794e507831_o.png\" width=\"645\" alt=\"Dubai 2024 Photo Collage - 1\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EAs Easter approaches, I am hoping that it will bring with it the promise of joy and togetherness with my small family. To lift my spirits a little I embark on the delightful journey of Easter preparations, filling our home with the aroma of freshly baked treats and the vibrant hues of spring decorations. I look forward to gathering around the kitchen table, laughter and conviviality fill the space, dispelling the lingering sense of emptiness left by my recent return from Dubai. Together with my husband and son, we will be dying eggs, baking batches of hot cross buns, and plan our Easter Sunday festivities. As we eagerly await the arrival of Easter morning, I am grateful for the love and companionship that surround me, knowing that with my loved ones by my side - those near and far, every moment is filled with meaning and happiness.\u003C\/p\u003E\n\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587422538\/in\/photostream\/\" title=\"Rasin_Bread-by Meeta K. Wolff-0006\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587422538_c2621ae213_o.jpg\" width=\"645\" alt=\"Rasin_Bread-by Meeta K. Wolff-0006\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThis Easter, we embark on a special baking project that holds a poignant reminder of my mother's culinary talents. Inspired by her delicious creations, we've decided to bake a homemade raisin bread, a nostalgic nod to the comforting aromas that once filled our family kitchen. As we gather the ingredients and roll up our sleeves, memories of my mother effortlessly kneading dough and carefully folding in plump raisins flood my mind. While this recipe may not be an exact replica of her masterful baking, each step brings us closer to capturing the essence of those cherished moments spent together. As the scent of cinnamon and warm bread wafts through the kitchen, I can't help but feel a sense of comfort and connection, knowing that with every slice, we honor the legacy of love and tradition she imparted upon us. \u003C\/p\u003E\n\u003Cdiv\n  class=\"recipe\"\n  itemscope=\"itemscope\"\n  itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\n\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Homemade Raisin and Cardamom Bread\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca\n      class=\"printrecipe\"\n      href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/easter-raisin-cardamom-bread\"\n      target=\"_blank\"\n      \u003EPrint Recipe\u003C\/a\n    \u003E\n    \u003Ca\n      title=\"Homemade Raisin and Cardamom Bread\"\n      href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587650115\/in\/dateposted\/\"\n      \u003E\u003Cimg\n        class=\"recipeimage\"\n        alt=\"Rasin_Bread-by Meeta K. Wolff-0003\"\n        src=\"https:\/\/live.staticflickr.com\/65535\/53587650115_a5aacf0bb5_o.jpg\"\n        itemprop=\"image\"\n    \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H30M\"\u003E1 hour 10 min\u003C\/time\u003E - 85 minutes rest time\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 loaf\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E\n      200 ml milk + extra for brushing\n    \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E75g butter + extra for the form, at room temperature\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E14g yeast, fresh \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E70g sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E500g flour + extra to knead the dough, type 405\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 egg\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003Ea good pinch of ground cardamom, as to your taste\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003EPinch of salt\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E150g raisins\u003C\/li\u003E\n      \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n      Heat the milk and butter in a pan until the butter has melted. Leave to cool until the mixture is only lukewarm. Pour the mixture into a bowl. Crumble in the yeast and sprinkle over the sugar. Using a stand mixer stir on low with a whisk until the yeast has dissolved.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     Add the egg and mix into the yeast mixture. Using the dough hook start mixing the flour with the cardamom and salt. Gradually incorporate all the flour. Knead for 5 minutes, then remove from the bowl and knead briefly with your hands on a lightly floured work surface. Now work the raisins into the dough.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Cover the dough and leave to rise in a warm place for approx. 45 minutes. Work the dough with your hands again, then shape into an oblong shape and place in a greased loaf pan (30 cm). Cover again and leave to rise for 40 minutes.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Preheat the oven to 180 degrees top\/bottom heat (fan oven: 160 degrees). Brush the raisin bread with milk. Bake on the lowest shelf in the oven for approx. 40 minutes. After baking, turn out of the pan after a few minutes and leave to cool.\n    \u003C\/li\u003E\n   \n  \u003C\/ol\u003E\n  \u003Ch2\u003ETips and Notes\u003C\/h2\u003E \u003Cbr \/\u003E\u003Cb\u003ETo prevent the bread from getting too dark:\u003C\/b\u003E\nIf the bread starts to get too dark, simply cover it with some aluminium foil and finish baking after the regular time. \u003Cbr \/\u003E\u003Cb\u003ESoak Raisins:\u003C\/b\u003E Before incorporating them into the dough, soak the raisins in warm water or a flavorful liquid (such as rum or orange juice) to plump them up and infuse them with extra moisture and flavour. \u003Cbr \/\u003E\u003Cb\u003EKnead Thoroughly:\u003C\/b\u003E Proper kneading develops the gluten in the dough, resulting in a soft and elastic texture. Knead the dough until it is smooth and supple. \u003Cbr \/\u003E\u003Cb\u003EIncorporate Flavorful Additions:\u003C\/b\u003E Consider adding spices like cinnamon, nutmeg to enhance the flavor of the bread. You can also add nuts or citrus zest for additional texture and taste. Or if you are not a fan of raisins you can use dried blueberries or cranberries too. \n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26278967372\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" height=\"967\" src=\"https:\/\/farm2.staticflickr.com\/1614\/26278967372_5ec107b0cb_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E\n\u003Cp\u003ECardamom is one of the world’s most ancient spices and an expensive spice, second only to saffron. It boasts of wonderful citrusy, minty and floral notes and captures an exotic essence in all of the dishes it is added to. It is not the most subtle of spices but if it is used properly it will take a simple sweet or savory dish to new heights adding layers of exciting flavor.\u003C\/p\u003E\n\u003Cp\u003EThe taste of our homemade raisin and cardamom bread is a harmonious blend of sweet and aromatic flavors that dance on the palate with each bite. The plump raisins add a natural sweetness that is complemented by the warm, slightly citrusy notes of cardamom. As you sink your teeth into the soft, tender crumb of the bread, the subtle spice of the cardamom gently lingers, while the juicy bursts of raisins provide delightful pockets of sweetness. It's a delightful balance of flavors, evoking a sense of comfort and indulgence with every mouthful.\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EYou'll love my other Easter Breads:\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challah-0044\" height=\"240\" src=\"https:\/\/farm8.staticflickr.com\/7606\/16803985109_a8ebf0f679_o.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Challah 0035 by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEis4Xp5BoNTJ2t5pySzXP92Miw7JES3_tjr6r4TC3AxG1XbLXIK5ERI0IxtYLrFX_o0CVSjpk30ommszfA5vBWnI0ekTOWvUX6QLWfV4JOGecBaQW2_N8NX-l0VPmZf1pUB10UyM6ed0BaBbv5qMPrv_F1dbN3I0uhT9A=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"EasterBreadCardamomOrange-0002-WM\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW71J22buvgZ3lxZoqedVirEWKKcQ0qku65v0oBGt7tjc4PeYc4cvaf5uhP7NfEitlf7Y4xMC0ggi1q0pTr8n9W45Pq5JJRwf3JcZFGVXeiqVjman2Cue-xqiu4YBphDmnRNYXY45G51tRltuXdfDi271TQDNej6Av=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2015\/04\/orange-and-pistachio-challah.html\" target=\"_blank\"\u003EOrange and Pistachio Sweet Challah\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/CardamomInfusedChallah.html\" target=\"_blank\"\u003ECardamom Infused Challah\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003ECardamom Orange Easter Bread\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\n    \u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2024\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\n  \u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8301313585568674734\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/03\/easter-raisin-cardamom-bread.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8301313585568674734"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8301313585568674734"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/03\/easter-raisin-cardamom-bread.html","title":"Rising to Tradition: Homemade Raisin and Cardamom Bread"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEis4Xp5BoNTJ2t5pySzXP92Miw7JES3_tjr6r4TC3AxG1XbLXIK5ERI0IxtYLrFX_o0CVSjpk30ommszfA5vBWnI0ekTOWvUX6QLWfV4JOGecBaQW2_N8NX-l0VPmZf1pUB10UyM6ed0BaBbv5qMPrv_F1dbN3I0uhT9A=s72-c-d","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6787218677984945770"},"published":{"$t":"2023-12-20T14:22:00.003+01:00"},"updated":{"$t":"2024-01-10T14:20:09.711+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Drinks\/Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Homemade: Spiced Ginger Gin"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53406536344\/in\/dateposted\/\" title=\"Spiced Gin Cocktail-by Meeta K Wolff-0081\"\u003E\u003Cimg alt=\"Spiced Gin Cocktail-by Meeta K Wolff-0081\" src=\"https:\/\/live.staticflickr.com\/65535\/53406536344_0157ee5904_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EAlways looking for a good way to spread some homemade happiness over the festive season. Being Indian I love playing around with a mix of spices and Christmas time allows me to liberally dig into my spice bag and concont something each year. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EThis year I wanted to spread some good spirits without all the buzz that is often involved with festive drinking. Christmas is about bringing everyone together. This non-alcoholic delight is my way of ensuring that every guest, young or old, can clink glasses and join the merriment.\u003C\/p\u003E\n\n\u003Cp\u003EI love how this Spiced Ginger Gin can be the star of the show or play a supporting role. Over ice, in a mocktail, or as a secret ingredient in a holiday recipe—I've tried it all, and it never fails to impress.\u003C\/p\u003E\n\n\u003Ci\u003EThe Evolving Landscape of Non-Alcoholic Gins:\u003C\/i\u003E\u003Cbr\/\u003E\nIn the ever-evolving landscape of beverages, a remarkable transformation has taken place, especially in the realm of non-alcoholic options. What was once a limited selection has burgeoned into a diverse array of choices, and non-alcoholic gins have emerged as a true revelation. No longer relegated to the sidelines, these alcohol-free alternatives have not only gained popularity but have become a symbol of innovation and taste.\n\u003Cp\u003E\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53406651365\/in\/photostream\/\" title=\"Gingerbread People-by Meeta K Wolff-0148\"\u003E\u003Cimg alt=\"Gingerbread People-by Meeta K Wolff-0148\" src=\"https:\/\/live.staticflickr.com\/65535\/53406651365_d54f25d520_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp\u003EFor some Christmas might be a little more subdued and pensive this year. The world out there to me seems to have gone mad. Nonetheless, I take my moments from seeing the immense compassion and great solidarity so many people are showing. That alone gives room for hope and some little light for celebrations.\u003C\/p\u003E\n\n\u003Cp\u003EI love Christmas to be honest. Many of you who follow the blog over the years will know that although it is an adopted festivity for me, yet I love everything about it. From the glimmering tinsel that transforms my home into a winter wonderland to the decadent aroma of roasting duck breasts that signals the arrival of festive feasts, every element of this joyous season holds a special place in my heart.\u003C\/p\u003E\n\n\u003Cp\u003EFrom tinsel to togetherness: It's not just about the decorations or the food; it's about the shared laughter, the exchanged smiles, and the love that permeates every corner of my home. And yet this year while I will cherish each moment of my time with my family, I will be thinking of all those families who carry the burden of grief. My heart will be with all the people who find themselves in the spaces of grief. Their courage, resilience, and enduring strength deserve acknowledgment.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/37963985895\/in\/dateposted\/\" title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048\" src=\"https:\/\/live.staticflickr.com\/4531\/37963985895_8edb6f8863_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp style=\"text-align: center;\"\u003E\n  Hitting all the right spots this Christmas with my\n  \u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2017\/12\/lingonberry-lebkuchen-festive-cake.html\" target=\"_blank\"\u003ELingonberry Festive Cake\u003C\/a\u003E\n\u003C\/p\u003E\n\n\u003Cp\u003EThe days of lackluster non-alcoholic options are long behind us. Today's non-alcoholic gins stand as a testament to the industry's dedication to crafting complex and nuanced flavors. My Spiced Ginger Gin exemplifies this renaissance, offering a taste experience that rivals traditional spirits. Cheers! \u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53406394318\/in\/photostream\/\" title=\"Spiced Gin Cocktail-by Meeta K Wolff-0083\"\u003E\u003Cimg alt=\"Spiced Gin Cocktail-by Meeta K Wolff-0083\" src=\"https:\/\/live.staticflickr.com\/65535\/53406394318_4e07fe89fb_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\n  \u003Ch1 itemprop=\"name\"\u003ERecipe: Spiced Ginger Gin\u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/Spiced-Ginger-Gin\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\n    \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53406536344\/in\/dateposted\/\" title=\"Spiced Gin Cocktail-by Meeta K Wolff-0081\"\u003E\u003Cimg alt=\"Spiced Gin Cocktail-by Meeta K Wolff-0081\" class=\"recipeimage\" itemprop=\"image\" src=\"https:\/\/live.staticflickr.com\/65535\/53406536344_0157ee5904_o.jpg\" \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime datetime=\"PT10M\" itemprop=\"prepTime\"\u003E10 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime datetime=\"PT10M\" itemprop=\"totalTime\"\u003E10 minutes plus 24-36 hrs infusing\u003C\/time\u003E\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E800ml\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E\n      100g ginger, peeled and roughly chopped\n    \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E4 cinnamon sticks\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E8 cloves\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E6 cardamom pods\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E100g light brown soft sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E4 cinnamon sticks\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E700ml gin (with or without alcohol)\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n      Thinly slice the ginger. Add the slices and cinnamon sticks, cloves and cardamom pods into a 1-litre sterilised wide-neck bottle, pot or jar. Add the sugar and pour in the gin. Mix everything till the sugar has dissolved, cover and leave in a cool, dry place to infuse for 24-36 hrs. Don’t leave it any longer, as the gin will start to taste bitter.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Strain through muslin- or coffee-filter-lined funnel into sterilised bottles and seal. The ginger gin will keep for several months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use it as the base for a hot toddy.\n    \u003C\/li\u003E\n    \n  \u003C\/ol\u003E\n\u003C\/div\u003E\n\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EClosing thoughts\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003EAs you immerse yourself in the enchantment of the holidays, consider making Non-Alcoholic Spiced Ginger Gin a cherished part of your festivities. Here's to crafting memories, savoring flavors, and relishing in the magic that Christmas brings.\u003C\/p\u003E\u003Cp\u003EDuring this season of festivity, may our joy be tempered with compassion. As we gather with our families, let's hold space in our hearts for those who, for reasons beyond their control, cannot celebrate. In acknowledging their pain, we honor the resilience that defines the human spirit.\u003C\/p\u003E\n\n\u003Cp\u003E Wishing you all a warm festive season and hope your 2024 starts on a happy, high note!\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2023\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6787218677984945770\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2023\/12\/Spiced Ginger Gin.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6787218677984945770"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6787218677984945770"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2023\/12\/Spiced Ginger Gin.html","title":"Homemade: Spiced Ginger Gin"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9185454139007845835"},"published":{"$t":"2023-12-12T13:30:00.048+01:00"},"updated":{"$t":"2023-12-12T15:07:28.014+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Zesty Olive Medley: Marinated in Preserved Lemons, Infused with Cumin and Za'atar"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53371421292\/in\/dateposted\/\" title=\"Zaitun-Marinated-Olives by MeetaKWolff-0070\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53371421292_34cd5084d8_o.jpg\" width=\"645\" alt=\"Zaitun-Marinated-Olives by MeetaKWolff-0070\"\/\u003E\u003C\/a\u003E \u003Cp\u003EThe heartbeat of P@l3st!ne lies in the roots of the زيتون (zaytoun) tree. ⁠\nAs a resilient symbol of peace, heritage, and sustenance, the olive tree is more than an icon – it's the lifeblood of families. Tales that span centuries echo the strength of a people, rooted deep in the soil. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EGenerations of families are bound to these majestic trees, sharing a timeless connection. At every harvest, families unite, forging bonds as enduring as the ancient groves. Each olive harvested is a celebration of legacy, uniting generations and honouring the spirit of kinship.⁠\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53372647559\/in\/dateposted\/\" title=\"Zaitun-Marinated-Olives by MeetaKWolff-0015\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53372647559_c23bf01ffe_o.jpg\" width=\"645\" alt=\"Zaitun-Marinated-Olives by MeetaKWolff-0015\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EIn Arabic cooking, olives bring a burst of flavour and a symphony to savour, weaving tradition into every dish. From the first golden drop of olive oil to the tangy richness in every bite, for families in the Levant, olives and olive oil are the essence of home-cooked warmth and shared stories around the table. ⁠\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53372332086\/in\/photostream\/\" title=\"Zaitoon_Marinated-Olives-WM-0037\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53372332086_8ce6c70ebe_o.jpg\" width=\"645\" alt=\"Zaitoon_Marinated-Olives-WM-0037 by MeetaKWolff\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EInspired by this spirit I got into the kitchen to bring some bright and citrusy flavours to my olives. I read that particularly in Ga-za families have a palate for tartness: lemons, sumac, za'atar, and dill, bring together a zesty palette of flavours. The 29th November was the International Day of Solidarity with the Palestinian People and I got into the kitchen to show my respect. \u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53372516453\/in\/photostream\/\" title=\"Zaitoon_Marinated-Olives-WM-0058\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53372516453_4647ebf0b3_o.jpg\" width=\"645\" alt=\"Zaitoon_Marinated-Olives-WM-0058 by MeetaKWolff\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EIt was the need to pay this tribute and show my solidarity that has brought me back to my blog. It’s been here over the past three years waiting for me to find the moment to return. A lot has happened - stories that I will save for another post, for I do plan there to be more posts. But today I start with an easy recipe, that provides the same burst of flavour enjoyed by Gazans.\u003C\/p\u003E\u003Cp\u003EI've also posted a recipe video for these beautiful marinated olives as a \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003EReel over on my instagram\u003C\/a\u003E. Come over and say hi if you are not already part of my GramFam.  \u003C\/p\u003E \u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Zesty Olive Medley: Marinated in Preserved Lemons, Infused with Cumin and Za'atar\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/zesty-olive-medley-marinated-in-preserved-lemons-infused-with-cumin-and-z\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53372332086\/in\/dateposted\/\" title=\"Zaitoon_Marinated-Olives-WM-0037\"\u003E\u003Cimg alt=\"Zaitoon_Marinated-Olives-WM-0037\" class=\"recipeimage\" itemprop=\"image\" src=\"https:\/\/live.staticflickr.com\/65535\/53372332086_8ce6c70ebe_o.jpg\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time: \u003Ctime datetime=\"PT30M\" itemprop=\"prepTime\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time: \u003Ctime datetime=\"PT24H00M\" itemprop=\"totalTime\"\u003E24 hours\u003C\/time\u003E \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 Jar (850 ml)\u003C\/span\u003E \u003Cbr \/\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredients\"\u003E \u003Cli itemprop=\"ingredient\"\u003E200g green olives  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon Za'atar   \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon cumin seeds  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2 garlic cloves, thinly sliced  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1\/2 preserved lemon, coarsely chopped  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2-3 sprigs thyme  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E4-5 mild green pickled pepperoni  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E60g pistachios, coarsely chopped  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003Esea salt, to taste  \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003Efreshly crushed pepper \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E3-4 tablespoons olive oil \u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003EHeat 1 tablespoon of olive oil in a small pan over medium heat. Sauté cumin seeds and garlic slices till slightly brown and aromatic. Set aside.  \u003C\/li\u003E\u003Cli\u003EPlace olives, chopped preserved lemons, za'atar, thyme, pepperoni in a bowl. Pour over garlic and cumin with the oil. \u003C\/li\u003E\u003Cli\u003EGive this a good mix. Then add seas salt and pepper to taste.  \u003C\/li\u003E\u003Cli\u003EFinally, add the chopped pistachios and mix again. \u003C\/li\u003E\u003Cli\u003ETransfer to a 850ml large jar. Pour over the remaining olive oil and seal. Leave this at room temperature for at least 24 hours.\u003C\/li\u003E\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E \u003Cbr \/\u003EThe longer you leave this to infuse the better the taste.\u003Cbr \/\u003EIn the refridgerator the marinated olives should last for up to a week. \u003Cbr \/\u003EIn smaller jars these make great presents, for example, fill the Christmas stocking with a jar of this for family and freinds \u003Cbr \/\u003E\u003C\/div\u003E \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53371421162\/in\/dateposted\/\" title=\"Zaitoon_Marinated-Olives-WM-0054\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53371421162_273015490a_o.jpg\" width=\"645\" alt=\"Zaitoon_Marinated-Olives-WM-0054 by MeetaKWolff\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EI’ve used a rich and slightly tangy olive oil from Lebanon, adding a brilliant bite to the tanginess of the preserved lemons and the earthy flavours of za’atar. Manzanilla olives, cumin, crispy garlic and crunchy pistachios bring the whole flavour palette together. \u003C\/p\u003E\n\u003Cp\u003EPlease note: To all my trusty followers, I have had to change the way you receive your posts as “Feedburner” is out of date. I am now using follow.it and have imported all my followers here. I look forward to seeing you around and for your feedback again. \u003C\/p\u003E \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E \n\n\u003Cp\u003E\u003Cstrong\u003EYou might like these sauces and dips from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Passion Fruit Curd by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-eSEriDoty6ET5oi4iVywLR0GmJp2yqF5e1pyyzxvzkvETE_fHgzgp0Q0fnxSh6O0feLO9nUp-LXLVFNxLhAYlcsimdfl_m21uQB9jFFgVtN8HSwkN11JQbxxKG2jEA1QrQvCjA\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Spicy Ketchup by MeetaK\" src=\"https:\/\/farm4.staticflickr.com\/3895\/15157727236_95bb32388d_b.jpg\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Pear Cranberry Chutney by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1youy8fqmJSQg87RYEjQBgyQ58tslVRjQJD_NWg1tV3vHTjz-UEjsjgni5qbYRtLlc6xPwCVWx9FySfcqc-YQ2MK9fpdCoCE4qbejgLDVtwG7l4mft92Crjh6ZyLOgyk94wtOBQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/tropical-homemade-passionfruit-curd.html\" target=\"_blank\"\u003EHOMEMADE PASSIONFRUIT CURD\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2014\/09\/KetchupMarinaraPassata.html\" target=\"_blank\"\u003ESPICY KETCHUP, FRUITY MARINARA AND PASSATA DI POMODORO\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/after-hours-pear-cranberry-chutney.html\" target=\"_blank\"\u003EPEAR CRANBERRY CHUTNEY SPICED WITH STAR ANISE\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E\n"},"link":[{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9185454139007845835"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9185454139007845835"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2023\/12\/marinated-olives.html","title":"Zesty Olive Medley: Marinated in Preserved Lemons, Infused with Cumin and Za'atar"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-eSEriDoty6ET5oi4iVywLR0GmJp2yqF5e1pyyzxvzkvETE_fHgzgp0Q0fnxSh6O0feLO9nUp-LXLVFNxLhAYlcsimdfl_m21uQB9jFFgVtN8HSwkN11JQbxxKG2jEA1QrQvCjA\/s72-c?imgmax=800","height":"72","width":"72"},"georss$featurename":{"$t":"Weimar, Germany"},"georss$point":{"$t":"50.9794934 11.3235439"},"georss$box":{"$t":"-24.052048283402733 -129.3014561 90 151.9485439"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2845889046732646262"},"published":{"$t":"2018-09-19T14:30:00.000+02:00"},"updated":{"$t":"2018-09-19T15:44:34.847+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"}],"title":{"type":"text","$t":"Cherry Coconut Clafoutis"},"content":{"type":"html","$t":"\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0290\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632756711\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0290\" src=\"https:\/\/farm2.staticflickr.com\/1876\/44632756711_ea47730f08_o.jpg\" width=\"650\" height=\"975\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt made a lasting impression and it deeply fulfilled my soul. Madame Maillard brought it out in a cast iron pan not much larger than a dessert plate. The sides were puffed up like a soufflé and browned on the edges, and the juices of the fruit left a blood-red trail within the ridges. Peeling off some waxed paper from a small ceramic bowl she pulled out of the fridge and to my delight, she formed the perfect quenelle of Crème Fraiche and carefully placed it on top of my very first cherry clafoutis. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EUp until this moment, I had not taken to the meal too well. The starter had put me off and I was picking at the rest of the courses with extreme trepidation. Monsieur Maillard had set down a plate of cold thinly sliced meat drizzled in a vinaigrette-like sauce and some lovely homemade warm bread. Without a break in their chatter, my host forked a slice on my plate spooning some of the sauce over the slice of meat. The dish was cold but I decided to dip the warm bread into the sauce. As I sliced into the meat, I had a flash of a second thought. I had no idea what I was eating but my brain registered something about a Tête. I took another bite and was not sure if this was really what my palate imagined when I had decided to spend a summer in Paris with a guest family. But then I heard it again and I pricked my ears to get the gist of exactly what I was eating - Tête de veau. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0276\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632755501\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0276\" src=\"https:\/\/farm2.staticflickr.com\/1889\/44632755501_a0f0f155ea_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EMy face must have fallen as I heard giggles from across the table. My A'level standard French was able to translate calf's head for me to understand what was on my plate. I continued to chew the meat trying very hard not to fulfill all the clichés of a foreigner in France. But it was no good I was unable to finish my plate and tried to avoid the smirks of the others on the table. I awaited the next course with a certain anxiety but was quite relieved to see the familiar form of chicken in the roasting pan. Grandmére Maillard put a reassuring hand on my arm, making me feel insignificantly better. \u003C\/p\u003E\u003Cp\u003EThe chicken was filled with liver patè and while it looked elaborate for a family meal it tasted rather bland, the meat dry and insipid. Nonetheless, I cleared my plate more due to the fact of being hungry after a whole day at the language school and I did not want to come off as a picky or spoilt towards my guest family. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0264\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632754451\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0264\" src=\"https:\/\/farm2.staticflickr.com\/1864\/44632754451_0f12e3e15e_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003E\"Grandmére Maillard a fait le dessert aujourd'hui!\" - \u003Ci\u003EGrandmére Maillard had made the dessert today\u003C\/i\u003E.\u003C\/p\u003E\u003Cp\u003ESpoons and plates were passed around, I could feel the slight excitement at the table as everyone waited to be served a portion of Grandmére Maillard's cherry clafoutis. The fluffy custard with the golden ruffled edges was dotted with sweet dark French cherries stewed to a jam-like consistency. It had gotten quiet around the table, the only sounds were of the spoons scraping the plates as we all voraciously devoured the clafoutis.\u003C\/p\u003E\u003Ca title=\"CherryCoconutClafoutis-by Meeta K. Wolff-0176\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694152697\/in\/dateposted\/\"\u003E\u003Cimg alt=\"CherryCoconutClafoutis-by Meeta K. Wolff-0176\" src=\"https:\/\/farm2.staticflickr.com\/1844\/29694152697_d4312e7747_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EMy first cherry clafoutis back when I 19 has somewhat of an iconic place in my heart. After tucking into Grandmére Maillard's cherry clafoutis I visited a local bookstore a few days later to browse through some of their cookbooks. Of course, I was looking for a recipe for a clafoutis. Having found a few, I was finding it hard to believe that only the most basic of ingredients like milk, eggs, flour, and fruit could produce a dessert so utterly glorious. Feeling underwhelmed and expecting a lot more to Grandmére Maillard's clafoutis I decided to ask her. Her English was modest at best and I was hoping that my French lessons would pay off. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0287\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694155817\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0287\" src=\"https:\/\/farm2.staticflickr.com\/1871\/29694155817_6711e366a7_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt came as a surprise to me when she confirmed that a clafoutis used only basic everyday ingredients and the freshest of seasonal fruits. However, she did give me a valuable tip that day. She told me that many make their clafoutis cake-y, which happens to be quite fine but the real appeal of a clafoutis is when the texture is smooth like custard. \u003C\/p\u003E\u003Cp\u003ESince then many years have passed and I have made a lot of clafoutis - a few have been quite lousy! But over the years I like to think I have found a great balance in making a pretty good clafoutis. It is not quite like Grandmére Maillard's clafoutis - that is right up there and I definitely believe that a good doses of my memories make that clafoutis unforgettable. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0273\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694154547\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0273\" src=\"https:\/\/farm2.staticflickr.com\/1875\/29694154547_b30ce7ceee_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis summer when I went to the cherry orchards armed with my blue bucket - I could not help but remember my first clafoutis. There was no doubt in my mind that some of these cherries would be used for the creamy custard dessert. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\nI played around with an idea I have been having for quite some time. I wanted to pair the cherry flavors with coconut and make it using a grain-free flour. I used coconut blossom sugar and as I was mixing the batter it turned into a beautiful café au lait color and as it baked the kitchen smelled of caramel and toffee. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632753441\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" src=\"https:\/\/farm2.staticflickr.com\/1855\/44632753441_c6edeb0778_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI also use a light coconut milk drink and coconut flour. I found the custard turned out to be wonderfully silky and creamy with a slight hint of coconut. I leave some of the cherry pits in the clafoutis as I always find it gives the clafoutis a nutty boost. Give it a try if you like and come back and tell me what you think. If cherries are out of season now - then try these with plums. I have a clafoutis with fresh German Zwetschgen in the oven right now - you use whatever you have. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cherry Coconut Clafoutis\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cherry-coconut-clafoutis\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s1600\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s1600\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E Prep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E Total Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H15M\"\u003E1 hour 15 minutes\u003C\/time\u003E Serves: 6 \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E450 - 500 g cherries (either pitted or not)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E295 ml coconut milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E155 g cococnut blossom sugar or brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 large eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E70g coconut flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 ½ tsp. vanilla extract\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EButter, for greasing the pan\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eabout 2 teaspoons semolina, for dusting the pan \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 190 degrees C and position a rack in the middle. Butter a 24 cm round baking tin and dust it lightly with the semolina. Shake out any excess. Place all the cherries in one layer into the tin.\u003Cbr \/\u003E\n\u003Cli\u003EIn a food processor or a blender combine coconut milk, sugar, eggs, coconut flour, vanilla extract and sea salt and blend until the mixture is smooth - this should take about a minute. Stop in between and scrap the sides of the container.\u003Cbr \/\u003E\n\u003Cli\u003ESlowly pour over the cherries, trying not to disturb them too much. Bake for 30-40 minutes until the custard is puffed and golden brown and a tester inserted into the center comes out clean. Serve at room temperature with some powdered sugar dusted on top if desired. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0263\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694153647\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0263\" src=\"https:\/\/farm2.staticflickr.com\/1880\/29694153647_ffeb1b3096_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EI’d like to think there was a lesson in all this - the best things in life are rather simple and if you want to jazz the simple up a bit it does not take much. A simple cherry clafoutis was jazzed up to give some exotic summer flavour with coconut. The custard is silky and smooth. I like to do it in the blender as it really gets rid of any lumps nicely to leave a batter with a thick texture. Our temperatures right now are crazy hot - almost 30 degrees C. One would not think it was September! We are still sitting outside and enjoying the balmy hot weather with summer-like desserts and barbecues as if we were still in the middle of June!\u003C\/p\u003E\u003Cp\u003EI will be off to a even hotter region next week as I head out to Dubai for a few weeks. Lots of great things happening there and I look forward to seeing all my awesome people there - family and friends. I am sure when I return the weather has turned and the beuatiful colors of Autumn will be upon us. Have a good few weeks and do follow me over on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003Emy Instagram\u003C\/a\u003E as I will be updating my stories and feed there - just in case you miss me! \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EClafoutis, Crumbles and Cobblers on What’s for lunch honey?:\u003C\/font\u003E\u003C\/h2\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Ch2\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0010\" src=\"https:\/\/farm8.staticflickr.com\/7454\/10911399963_6c739ceca2_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Cimg alt=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Cimg alt=\"Berry Peach Cobbler (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwjySQEJ4EPTdAScxzZOTrgq9SZ8rRsvG4ynRsgvT8JOBtqkRCwaXmnOZvO1A7_9HMP6LULX_JKb4WHkzF7PVLx5BwupBsLLpYBtIQiniH9Gax6hTCC46pggm6XpNDQgn6Hftarg\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca name=\"3807698914721858635\"\u003E\u003C\/a\u003E \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html\" target=\"_blank\"\u003EPEAR AND CRANBERRY CRUMBLE WITH RAW HONEY \u0026amp; GINGER\u003C\/a\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca name=\"1806389827313703532\"\u003E\u003C\/a\u003E \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\" target=\"_blank\"\u003EDARK CHOCOLATE CHERRY AND TAHINI CLAFOUTIS\u003C\/a\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E \u003Ch2 align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html\" target=\"_blank\"\u003EBerry Peach Cobbler with a Lemon and Vanilla Crust\u003C\/a\u003E\u003C\/h2\u003E\u003C\/strong\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2845889046732646262\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2845889046732646262"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2845889046732646262"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html","title":"Cherry Coconut Clafoutis"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s72-c\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7135220069903408987"},"published":{"$t":"2018-07-25T15:15:00.000+02:00"},"updated":{"$t":"2018-07-25T16:46:52.887+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mexican"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"Beer-Braised Pulled Pork Tacos and a Spicy Mango and Pineapple Salsa"},"content":{"type":"html","$t":"\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0231\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0231\" src=\"https:\/\/farm1.staticflickr.com\/933\/43626110221_e9c7714e5a_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhat does a civil engineer, a teacher and an industrial mechanic have in common?  \u003Cp\u003EBesides sharing a friendship for over 30 years, it was a passion for beer that kindled the first sparks for three young men from Schmalkalden to establish a small brewery.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EMartin, Hendrik and Matthias are born and bred in Schmalkalden, a small quaint town in the southwest of Thuringia. They have been childhood friends for decades, sharing a bond that only a lifelong friendship seals. As I sit together with Hendrik and Martin in the cosy foyer of their brewery, I feel the warm camaraderie between them and their easy-going and affable manner creates and very relaxing mood.\u0026nbsp; \u003Cp\u003EI am looking forward to getting to know them and have been keen to hear their story. Martin Reformat is the civil engineer in the trio and works at the Bauhaus-Universität Weimar. He was literally fed-up and bored with the mainstream beer production and decided to take things into his own hands. He began brewing his own beer to cover his own personal needs. That was back in 2013 when Martin was part of the Music Society in Schmalkalden together with Hendrik (the Teacher) and Matthias (industrial mechanic), - it did not take long for them to also jump on board.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0125\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0125\" src=\"https:\/\/farm1.staticflickr.com\/942\/42727864045_1365a29852_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0140\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0140\" src=\"https:\/\/farm1.staticflickr.com\/845\/43631231751_0af91a8639_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0016\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0016\" src=\"https:\/\/farm1.staticflickr.com\/861\/28744365097_48d933f204_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EBy 2015 they were experimenting with different ideas, brewing beer from Hendrik's mother's washhouse. They were thrilled with the results and when kegs of their beer were shared at friends' parties, they realized that they have a good hand at beer brewing.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003Cp\u003EThe Craft Beer trend from the USA has also been slowly developing here in Germany.\u0026nbsp; Artisan brewed beer is increasingly attracting more and more beer drinkers with its occasionally exotic flavours.\u0026nbsp; \u003Cp\u003EFor the three Schmalkaldeners, the idea of developing handmade beers came alive and things began rolling fast. From the very beginning, they were certain that their beer would be a regional product carrying the \"Made in Thüringen\" seal.\u0026nbsp; \u003Cp\u003E\"Das Wasser kommt aus dem Wasserhahn!\" Martin declares, explaining that the quality of drink-water in Schmalkalden has the ideal values to brew beer. Hendrik explains that their malt has the farthest journey to travel - approx. 30 kilometres from Schmalkalden from Nord-Franken, while the hop is from Altenburg. Even the recipe of their first beer the \"Broihan\" is an Ur-Schmalkaldic recipe, obtained from Peter Handy, the Chairman of the Association for Schmalkaldic History and Regional Studies e.V. (Schmalkaldische Geschichte und Landeskunde e.V.). The recipe, Hendrik points-out, was written in old units of measurements and they needed to be translated into today's units.\u0026nbsp; \u003Cp\u003EIt did not take long for them to outgrow the washhouse and by April 2015 they moved to a bigger space provided to them by the Wohnungsbau GmbH of the city of Schmalkalden. A small former co-op (Treppenkonsum) with several flights of stairs was converted into an operating brewery in just 2 weeks. But wait, weren't those stairs impracticable for a brewery, considering all the flights of stairs? I wanted to know. Martin and Hendrik start laughing and tell me a story of how they managed to cripple the traffic once by blocking the main street with palettes of beer meant for a delivery.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0026\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0026\" src=\"https:\/\/farm1.staticflickr.com\/936\/42914925774_2b663a18ee_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0156\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0156\" src=\"https:\/\/farm1.staticflickr.com\/939\/28744367147_049050803b_o.jpg\" width=\"645\" height=\"430\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\"We received a lot of Shitstorm for that action!\" Hendrik laughs.\u0026nbsp; \u003Cp\u003ESchmalkalden had been without its own brewery for almost 100 years - the men behind the Braumanufaktur changed that.\u0026nbsp; \u003Cp\u003EThey not only brewed a variety of craft beers but began offering beer tastings and beer brewing workshops. As their production increased so did the requirement of finding a larger facility. By June 2016, with the help of the Mayor of Schmalkalden, Martin, Hendrik and Matthias had moved their brewery into the present location in the Neustadt area.\u0026nbsp; \u003Cp\u003ENeustadt is a historical area in Schmalkalden dating back to the 15th and 16th Century with many important buildings, monuments, places of remembrance. One of Schmalkalden's oldest half-timbered house \"Fachwerkhaus \/ Schmiedhof Weidebrunner Gasse 13\" built between 1369 and 1370 is just a stone-throw away from the brewery, as is the famous Hessenhof, where the cellar of the house contains scenes from the Iwein illustration-cycle, from the 13th Century. These murals are considered to be the oldest secular representations in Central Germany.\u0026nbsp; \u003Cp\u003ELocated just behind the Braumanufaktur brewery, a former beer cellar that presumably had been serving the Schmalkalden brewers since the Middle-Ages is being restored. Hendrik tells me that the plan is to use some of the space to stock their beer.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-r-0062\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-r-0062\" src=\"https:\/\/farm1.staticflickr.com\/924\/28744368917_2f6b0f62ff_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0148\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0148\" src=\"https:\/\/farm1.staticflickr.com\/842\/42727849065_a4fbbcb68f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe current location has housed the brewery since August 2016. Martin and Hendrik reminisce about it being the most unfavourable period for an opening. Plagued by a summer recess they were not expecting much attention. A radio report and review in the main Thuringian news just before the official opening changed many things for the three brewers. On 1 August 2016 - the opening day of the Weidenbrunner Gasse location, they had just filled, hand-labelled and delivered 1000 bottles of beer when they began getting calls from the diverse beverage suppliers and stores - they all needed refills! Another 2000 bottles were prepared by hand and promptly delivered.\u0026nbsp; \u003Cp\u003EToday, it is still just the 3 of them, they produce about 30,000 litres of beer each year. Their range of beers has also increased - among other seasonal beers they now offer a light lager (Schmalkalder Broihan), a red ale (Rotbier), a pale ale (Hopfensud) and the Mumme with a pronounced malt note and compact body. What I really liked about Martin and Hendrik is their clear vision and dedication towards their passion. They are very committed about offering high-quality handmade beers, using just the basic but first-rate ingredients and operating directly according to the German Beer Purity Requirements dating back to 1435. These requirements state that beer should only contain hops, malt and water - and that is truly all that is in a Braumanufaktur beer from Schmalkalden.\u0026nbsp; \u003Cp\u003Ehe beers have a unique and complex characteristic, using malts in flavours such as toffee, chocolate, or coffee, and unique hop varieties which lend floral, fruity, earthy, or spicy finishes. Each of the ingredients is chosen with care and concern for detail. Being a small locally owned operation the Braumanufaktur Schmalkalden will never compete with the larger beer manufacturing industry.\u0026nbsp;\u0026nbsp; \u003Cp\u003EBut then that is not their goal - it's much simpler and pronounced - to brew beers that taste really good!\u0026nbsp; \u003Cp\u003EFor the future, Hendrik tells me that they are keen to expand and develop their event segment more. The idea of a beer walking tour is being developed, a \"sweet and malty\" tasting together with a regional nougat producer and a \"Whisky meets Beer,\" a counter-tasting session is also on the drawing boards. Both are keen to offer their beers to more gastronomy in the region, wishing that the conservative views towards something different will change as currently, the markets are very difficult to enter.\u0026nbsp; \u003Cp\u003EI am certain that these three brewers will be able to enter several new culinary markets and open up the connoisseur segment in Thuringia because there is a lot more one can do with these craft beers than drink them. I was coming home with a bag filled with an assortment of brilliant Braumanufaktur Schmalkalden Beers and my mind was playing aroundwith a very particular idea to develop in the kitchen.\u0026nbsp; \u003Cp\u003EWith a few insider tips for Schmalkalden from Hendrik and Martin, I said my goodbye and took a little tour through this charming little town before heading back to Weimar. I was enchanted by Schmalkalden - the lovingly restored half-timbered houses in the Altstadt gave the centre of the town a fairy-tale flair. I soaked up the atmosphere of the market day around the square where the Town Hall and the St. Georg Church are situated and took a stroll up to the Wilhelmsburg Castle, a jewel of a Renaissance castle, perched on top of a hill, offering some stunning views over the red rooftops of Schmalkalden. Although the castle is being currently restored, the tranquil park and the views was a perfect end to a truly wonderful day.\u0026nbsp;\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0056\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0056\" src=\"https:\/\/farm1.staticflickr.com\/914\/42727843915_b9a025f0a9_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff--0070\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff--0070\" src=\"https:\/\/farm1.staticflickr.com\/941\/43631205651_fb028885cb_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0087\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0087\" src=\"https:\/\/farm1.staticflickr.com\/925\/42727847885_820016985f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHendrik's insider tips for hiking enthusiasts:\u0026nbsp; \u003Cp\u003EQueste: a little further along the path from the Wilhelmsburg Castle. Wonderful view of Schmalkalden and the mountains of the northwestern Thuringian Forest.  \u003Cp\u003EEhrental: Beautiful and varied hiking trail - with observation platforms and an enclosed deer sanctuary. The Waldhotel Ehrental along the route not only offers regional cuisine but also Braumanufaktur Schmalkalden beer!\u0026nbsp;\u0026nbsp; \u003Cp\u003E\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0174\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0174\" src=\"https:\/\/farm1.staticflickr.com\/857\/29756423488_1db35525eb_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0218\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0218\" src=\"https:\/\/farm1.staticflickr.com\/932\/29756425048_0b420b8ae2_o.jpg\" width=\"645\" height=\"430\"\u003E\u003C\/a\u003E  \u003Cp\u003EIn my kitchen back in Weimar, I have opened a bottle of Rotbier and am excited to start cooking-up my recipe with this aromatic beer. Notes of lime, melon and mango are subtly present and give this beer an individual flavour. Just perfect for my beer braised pulled-pork tacos with a spicy mango and pineapple salsa.\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003Cp\u003E\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0195\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0195\" src=\"https:\/\/farm1.staticflickr.com\/833\/43626111521_6b376b901f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ca title=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0157\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Schmalkalden_Braumanufaktur-by Meeta k Wolff-0157\" src=\"https:\/\/farm1.staticflickr.com\/919\/43631212721_07ef5950a6_o.jpg\" width=\"645\" height=\"430\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff--0236\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff--0236\" src=\"https:\/\/farm1.staticflickr.com\/925\/43626109321_79e5afceb1_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Beer-Braised Pulled Pork Tacos and a Spicy Mango and Pineapple Salsa\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/beer-braised-pulled-pork-tacos-and-a-spicy-mango-and-pineapple-salsa\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm3VC1CLZ5WLQuWPGGh4hw2BhYbxuwA1p2bfcBM-nTeVvXFd3yTuwGJeSip_mt51KGeAKHZX8TVY68U7xaUq65CWAqAocTVIs4JSydErqxWXxHK24cbnT6Bz1oefAHhG7SAQvXcQ\/s1600\/Beer-Braised-Pulled-Pork-by+Meeta+K+Wolff--0236.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm3VC1CLZ5WLQuWPGGh4hw2BhYbxuwA1p2bfcBM-nTeVvXFd3yTuwGJeSip_mt51KGeAKHZX8TVY68U7xaUq65CWAqAocTVIs4JSydErqxWXxHK24cbnT6Bz1oefAHhG7SAQvXcQ\/s1600\/Beer-Braised-Pulled-Pork-by+Meeta+K+Wolff--0236.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E Prep \u003Cbr \/\u003E\nTime: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT6H\"\u003E6 hours + 24 hours marinating time\u003C\/time\u003E \u003Cbr \/\u003E\nServes 6  \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003EBeer Braised Pulled Pork\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 kg pork neck\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cumin seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon dried thyme\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoon peppercorns\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon smoked paprika powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon sweet paprika powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 garlic cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1teaspoon chipotle chilli powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cumin seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large white onion\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 carrots, peeled and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 chipotle peppers in adobo sauce\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E330 ml Rotbier from Braumanufaktur Schmalkalden (or any other Craft Beer with a fruity note\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 ml pineapple juice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E12 Soft Tacos\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch of coriander leaves, chopped \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a spice grinder, grind cumin seeds, thyme, black peppercorns and sea salt. Then add brown sugar, smoked paprika powder, the sweet paprika powder, garlic cloves and chipotle chilli powder and grind into a smooth rub.\u003Cbr \/\u003E\n\u003Cli\u003ERub the meat generously from all sides with the spice rub. Leave to marinate in the refrigerator for 24 hours. When the meat has rested, peel the white onion and cut into wedges. Chop the Chipotle pepper in adobo sauce. Add to the casserole, the onion wedges and the carrots and rub the meat with the chipotle peppers and some of the adobo sauce. Pour beer and pineapple juice and marinated meat for 30 minutes until the oven is heated.\u003Cbr \/\u003E\n\u003Cli\u003EClose the lid and place the casserole in the preheated oven at 220°C. Reduce the heat to 150 °C after 20 minutes. After 90 minutes, remove the lid and cook for another 2.5 hours. Every 60 minutes turn the meat in the pot. After a total of approx. 4 hours, check if the meat is cooked by using two forks and pulling the meat apart - if it falls apart on its own - it is ready.\u003Cbr \/\u003E\n\u003Cli\u003ERemove the meat from the casserole and allow to rest for another 60 minutes on a plate or baking tray. Finally, use two forks to pull the meat apart gradually adding some meat stock to make it moist. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Ci\u003ESpicy Pineapple Mango Salsa \u003C\/i\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E225g pineapple, diced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E450g mango, diced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 ripe avocados, diced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 jalapeno diced very small\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 red bell pepper diced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 red onion diced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tbsp lemon juice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tbsp lime juice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tsp sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ tsp ground cumin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ tsp smoky chipotle pepper \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EToss all of the ingredients in a bowl well. \u003Cbr \/\u003E\n\u003Cstrong\u003EAssemble the Tacos \u003C\/strong\u003E\u003Cbr \/\u003E\nTo assemble the tacos: fill the soft tacos with the pulled pork meat, add a good tablespoon or two of the salsa, sprinkle with the coriander leaves. Enjoy with a chilled bottle of Braumanufaktur Rotbier\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENotes\u003C\/strong\u003E  \u003Cul\u003E\u003Cli\u003EYou can spread some sour cream on the tacos for a tangy flavour\u003Cbr \/\u003E\n\u003Cli\u003EYou can line the tacos with fresh lettuce or baby spinach leaves before adding the meat.\u003Cbr \/\u003E\n\u003Cli\u003EYou can add guacamole and\/or chipotle chilli sauce over the meat.\u003Cbr \/\u003E\n\u003Cli\u003EIf you are unable to get your hands on a Rotbier from the Braunmanufaktur Schmalkalden, then any craft beer \/ Red Ale would also work with the pulled pork. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0227\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html\"\u003E\u003Cimg alt=\"Beer-Braised-Pulled-Pork-by Meeta K Wolff-0227\" src=\"https:\/\/farm1.staticflickr.com\/834\/42909127424_f3f0de4461_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EI not only fell instantly in love with this truly quaint and picturesque town Schmalkalden but was totally enamoured with the pizazz Hendrik and Martin brought along. Probably one of the reasons their craft beer has a little vibrant note to it. It proved to be a great basis for my pulled pork - adding the great fruity flavours to boost the aromas. I love the chipotle peppers in adobo sauce added into the meat - this adds a fiery but beautiful earthy flavors. \u003C\/p\u003E\u003Cp\u003EHope you enjoyed my travel and report through my hometown. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EFollow me on more travels and more food through Thuringia here on What’s For Lunch, Honey?\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0035\" src=\"https:\/\/farm9.staticflickr.com\/8637\/16087493889_25e774a3b6_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149\" src=\"https:\/\/farm8.staticflickr.com\/7541\/15635791359_bd4bab75fc_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Asparagus Strawberry Salad with Vanilla Kissed Salmon steaks (0193)\" src=\"https:\/\/c1.staticflickr.com\/9\/8805\/18413685595_916256a7a5_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html\" target=\"_blank\"\u003ETHURINGIA MEETS ASIA: DUMPLING SUSHI AND DIM SUM\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html\" target=\"_blank\"\u003EROASTED ROOT VEGETABLE AND PEARL BARLEY SOUP\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca name=\"2760163467713818391\"\u003E\u003C\/a\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/white-asparagus-and-strawberry-salad.html\" target=\"_blank\"\u003EWHITE ASPARAGUS AND STRAWBERRY SALAD WITH VANILLA KISSED SALMON STEAKS\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7135220069903408987\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7135220069903408987"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7135220069903408987"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/Beer-Braised-Pulled-Pork-Tacos.html","title":"Beer-Braised Pulled Pork Tacos and a Spicy Mango and Pineapple Salsa"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm3VC1CLZ5WLQuWPGGh4hw2BhYbxuwA1p2bfcBM-nTeVvXFd3yTuwGJeSip_mt51KGeAKHZX8TVY68U7xaUq65CWAqAocTVIs4JSydErqxWXxHK24cbnT6Bz1oefAHhG7SAQvXcQ\/s72-c\/Beer-Braised-Pulled-Pork-by+Meeta+K+Wolff--0236.jpg","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7103990839709262684"},"published":{"$t":"2018-07-04T08:24:00.000+02:00"},"updated":{"$t":"2018-07-04T15:03:18.756+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Drinks\/Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Elderflower Cordial Prosecco Spritz"},"content":{"type":"html","$t":"\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0242\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/43106836272\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0242\" src=\"https:\/\/farm2.staticflickr.com\/1824\/43106836272_d8da3d1025_o.jpg\" width=\"645\" height=\"968\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt's July – already! My last post was end of May!  \u003Cp\u003EI had many plans through June for my blog – most importantly I wanted to celebrate my birthday with you. As a child of June, I am convinced it is the best month in the whole year. Don't think I wasn't working towards my plan though. I cooked, baked, styled and shot many delicious foods and dishes – job related yes - but also a selection for my readers here. But my plans to sit still and write a post often were interrupted by spontaneous photo shoots, travels and family fun in the sun!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EOne of the recipes I have really been looking forward to sharing was this one – my Elderflower Cordial with notes of lime and lemon. The Elderflower season is an extremely short one, starting around mid-May till end of June. We are just ending the Elderflower season. I have never seen Elderflower in stores or even at the markets. I have only ever foraged the blooms. I am sure you might have spotted a few of the bushy Elder trees with a smattering of the creamy cluster of blossoms often found on the edges of pathways and woods; nestled amongst hedgerows.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0190\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/42252571905\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0190\" src=\"https:\/\/farm2.staticflickr.com\/1823\/42252571905_8e28acd528_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0127\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/42252571325\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0127\" src=\"https:\/\/farm2.staticflickr.com\/1829\/42252571325_e2e8d05248_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003ESo that was what I was doing for part of June – not only foraging for Elderflower but cherry picking and strawberry harvesting. See it has been so hot here over the past several weeks that much of the produce in our region has ripened weeks ahead of time. After the Rhubarb tart I posted there was an influx of fruit that usually appears a little later in the summer. It has been hard keeping up with all my favorites! \u003C\/p\u003E \u003Cp\u003EWhen I see the Elder bushes start to bloom on my walks through the woods I usually get excited and begin planning all kinds of desserts. The tiny buds have a sweet light fragrant bouquet and taste wonderfully unique and refreshing. My first batch always goes for a few liters of a wonderful delicately flavoured Elderflower cordial. A good cordial goes a long way, as with this basis you can create a variety of interesting desserts and drinks to last throughout summer. From jellies to sorbets to panna cotta – Elderflower cordial will provide you with the quintessential taste of summer. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolffl-0152\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/43106828762\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolffl-0152\" src=\"https:\/\/farm1.staticflickr.com\/838\/43106828762_da577920af_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0207\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29285455678\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0207\" src=\"https:\/\/farm1.staticflickr.com\/838\/29285455678_90db67676d_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EWe add a splash of the cordial to cold sparkling water with a few sprigs of mint and slices of lemon, this keeps us hydrated throughout the hot days. The weekends, when we soak up the sun rays, relax with family and friends, enjoying good food, a favorite aperitif is a bubbly chilled prosecco with a good dash of the Elderflower cordial. A Prosecco Elderflower Spritz – it has the very essence of long hot summer days. Don't be too much of a snob about the prosecco - any good tasting fruity dry and inexpensive bubbly will do – a spumante or a frizzante works well as you do want some of the fizz to make it spritzy. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolffl-0146\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/42252569895\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolffl-0146\" src=\"https:\/\/farm1.staticflickr.com\/838\/42252569895_4bd68b8bc7_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOnce Elderflowers are in season and ready to be foraged – here are some vital tips for picking the best Elderflowers:  \u003Cul\u003E \u003Cli\u003E \u003Cp\u003EPick your elderflowers on nice dry days as rain does the blooms no favours especially when transporting them home.\u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EEarly in the morning the blossoms of the Eldflower have a much stronger scent - this is the best time to pick them.\u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EAs the Elderflowers age on the bush their flavor turns and they take on a rather unpleasant bleach like smell, therefore make your cordial at the beginning of the season, in late May and June.\u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EDo not pick elderflowers near busy roads as the flowers are delicate and the fumes are not good for the fragrance and taste. \u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EDo not use boiling water on the flowers as it will scald the flowers and destroy a lot of the taste. Allow the water to cool down a little before adding the flower to the liquid. \u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EPlace the flowers in a white paper bag when transporting them home. For one, often the little insects fall off and are easy to find and for another the paper keeps them dry.\u003C\/p\u003E \u003Cli\u003E \u003Cp\u003EAt home, gently shake the flowers over the kitchen sink to remove the insects.\u003C\/p\u003E \u003Cli\u003E \u003Cp\u003ESnap off any thick stalks connected to the flower heads.\u003C\/p\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Cp\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0252\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/42252570565\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0252\" src=\"https:\/\/farm1.staticflickr.com\/925\/42252570565_dd9bfc2c0c_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EPicking Elderflower is sometimes a family affair, we will prepare a picnic and head out to our favorite spot next by the stream and under the trees. Several Elderflower bushes grow freely and offer copious amounts of flowers when in season.\u0026nbsp; \u003Cp\u003EI like adding a few slices of lime to my cordial as it gives it a beautiful floral and spicy aroma counterbalancing the sweetness of the cordial.  \u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Elderflower Cordial and Prosecco Spritz\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/elderflower-cordial\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_hKRBg94WbPDGVoVTiG7FMcv3dOha4OxsyketqtllAPgaqzXvTopKXfPJNt9Fm52x1jMXyz0eTj-YTddk9NKruODYv7f9nFnACF6VJ_DosLZyMPwxJAh7QbnGuiuWn7c8jBXLCw\/s1600\/Elderflower+Cordial+by+Meeta+K.+Wolff-0190.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_hKRBg94WbPDGVoVTiG7FMcv3dOha4OxsyketqtllAPgaqzXvTopKXfPJNt9Fm52x1jMXyz0eTj-YTddk9NKruODYv7f9nFnACF6VJ_DosLZyMPwxJAh7QbnGuiuWn7c8jBXLCw\/s1600\/Elderflower+Cordial+by+Meeta+K.+Wolff-0190.jpg\" width=\"235\" itemprop=\"photo\" data-original-width=\"800\" data-original-height=\"1200\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H10M\"\u003E10 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\u003EMakes about: 2 liters \u003Cbr\u003E \u003Ch2\u003E\u003Cbr\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E \u003Cli itemprop=\"ingredient\"\u003E1kg fine granulated sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E3 unwaxed lemons\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E4 unwaxed limes\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E50 to 60 large elderflower heads\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003E\u003Cbr\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003EPut the sugar in a bowl with approx 1.75 litres boiling water. Stir to dissolve the sugar. Shake the Elderflowers to get rid of any hidden insects, and remove the stalks. Add to the sugary liquid then cover with a clean tea towel and leave to cool completely.\u003Cbr\u003E \u003Cli\u003EZest and slice the lemons and thinly slice the limes. Add the zest and fruit slices to the cold sugar solution. Cover with plastic wrap and place for 36 hours in the fridge.  \u003Cli\u003EStrain the syrup through a fine sieve, then strain again, this time through a sieve lined with a fine muslin cloth. Pour into sterilised glass bottles and keep in a cool dark place for up to 2 months. Once you open one of the bottles make sure to refrigerate and use within a month.\u003C\/li\u003E\u003C\/ol\u003E \u003Ch2\u003EThe Prosecco Spritz\u003C\/h2\u003E\u003Cbr\u003EChill your favorite prosecco. In wide coupe glasses pour some of the cordial, preferably also chilled, add a sprig of mint and top off with the bubbly prosecco.\u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Elderflower Cordial by Meeta K. Wolff-0215\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/43106834472\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Elderflower Cordial by Meeta K. Wolff-0215\" src=\"https:\/\/farm2.staticflickr.com\/1809\/43106834472_ab8cc936cb_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003ESmall bottles of homemade Elderflower cordial with a nice bottle of prosecco is are great gifts for when you are invited to dinners or meals to friends’ places. I hope you save this for the next Elderflower season and if you have never foraged for Elderflower, please highlight your calendars for next year now. When you see the exquisite white flowers, go and pick a good bag full - this cordial is the easiest thing you will ever make and it will be your favorite companion all summer long!\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003EHere are some great ideas for summer al fresco meals from What’s For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" src=\"https:\/\/c8.staticflickr.com\/9\/8384\/29496586055_d43aaae377_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Asparagus Strawberry Salad with Vanilla Kissed Salmon steaks (0193)\" src=\"https:\/\/c1.staticflickr.com\/9\/8805\/18413685595_916256a7a5_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Honey Roasted Apple Crostata (0099) by Meeta K. Wolff\" src=\"https:\/\/lh6.ggpht.com\/-5P4bv1pzuO4\/TsLaOulF-vI\/AAAAAAAAIik\/lsMxEx-2WcY\/HoneyAppleCrostata__0099-WM_thumb.jpg?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html\"\u003EAPRICOT, YELLOW PLUM AND WHITE-WINE ELDERFLOWER JELLIES WITH CREME ANGLAISE\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/white-asparagus-and-strawberry-salad.html\"\u003EWHITE ASPARAGUS AND STRAWBERRY SALAD WITH VANILLA KISSED SALMON STEAKS\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html\"\u003EHONEY ROASTED CARDAMOM APPLE AND BROWN BUTTER STREUSEL CROSTATA\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7103990839709262684\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/elderflower-cordial-prosecco-spritz.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7103990839709262684"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7103990839709262684"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/07\/elderflower-cordial-prosecco-spritz.html","title":"Elderflower Cordial Prosecco Spritz"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_hKRBg94WbPDGVoVTiG7FMcv3dOha4OxsyketqtllAPgaqzXvTopKXfPJNt9Fm52x1jMXyz0eTj-YTddk9NKruODYv7f9nFnACF6VJ_DosLZyMPwxJAh7QbnGuiuWn7c8jBXLCw\/s72-c\/Elderflower+Cordial+by+Meeta+K.+Wolff-0190.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1241277879223637226"},"published":{"$t":"2018-05-30T13:29:00.001+02:00"},"updated":{"$t":"2018-05-30T13:29:44.067+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Rhubarb Pistachio Frangipane Tart"},"content":{"type":"html","$t":"\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0047\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0047\" src=\"https:\/\/farm2.staticflickr.com\/1723\/42380871172_356baaf213_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003ERhubarb, for many, is an acquired taste, often not acquired till adulthood. I did not acquire the taste until a few years after I moved to Germany. Rhubarb is the harbinger of springtime, and like Spring it is transient and delightful. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAppearing in April and sometimes lasting as long as July, rhubarb is in actual fact a vegetable masquerading as a fruit. It's best to seize rhubarb's moment as soon as it appears at the markets and take full advantage of the delicate stalks. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0005\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0005\" src=\"https:\/\/farm2.staticflickr.com\/1743\/42430885911_ce457479fa_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003ERhubarb was never really on top of my list of favorites till I came to Germany, married my husband and acquainted myself with the German cuisine through my late mother-in-law.\u0026nbsp; In a country, where eating seasonally is a fact of life, Germans often wait eagerly through the long winter for the first ruby red stalks to appear at the markets. My mother-in-law would stock up on rhubarb as soon as they began showing up at the markets and grocery stores. Jars were sterilized and filled with spiced rhubarb compote, jams or poached rhubarb to be used throughout the year. Then came the cakes and tarts - my mother-in-law's rhubarb vanilla sheet-cake was a delicate mix of tangy and sweet heaven.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0016\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0016\" src=\"https:\/\/farm2.staticflickr.com\/1752\/41528409385_32de21b548_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0035\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0035\" src=\"https:\/\/farm1.staticflickr.com\/874\/41528405795_7127aaf7cb_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EAs my palate developed, I began relishing the tangy punch of rhubarb but found it was often smothered in too much sugar and cooked to a pulp. I began experimenting with savory dishes, allowing a hint of that refreshing sourness to highlight a pork or poultry dish. In tarts and cakes, I often replaced sugar with something mellower like honey to complement the earthy and delicate flavors. Then came the beverages and cocktails - if you have never tried making rhubarb vodka - it is a truly wonderful thing!\u003C\/p\u003E \u003Cp\u003ERhubarb pairs well with a variety of flavors and is adaptable to use in savory and sweet dishes. Strawberry is probably the favorite partner but try apples, apricots, ginger, citrus flavors, black pepper as possible rhubarb partners too. Use rhubarb in crumbles, or drop pieces of rhubarb in muffins and breads or stir heaps of poached rhubarb through thick Greek yogurt topped with granola, sauté rhubarb and honey for a light quinoa salad, or roast with onions and pork chops for a tangy savory dish - the possibilities are limitless. \u003Cbr\u003E\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0052\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0052\" src=\"https:\/\/farm2.staticflickr.com\/1732\/41528413135_fd3875050b_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOne of the first things I love making when rhubarb comes into season is a quick and easy tart to satisfy the rhubarb desires quickly. The vivid green pistachio frangipane is a royal bed for the poached rhubarb scented with a hint of cardamom. Paired with the crumbly buttery crust this tart is an elegant teatime partner to welcome the glorious days of Spring. \u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Cardamon Infused Rhubarb Pistachio Frangipane Tart\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cardamon-infused-rhubarb-pistachio-frangipane-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s1600\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s1600\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg\" width=\"234\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H35M\"\u003E1 hour 35 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 8 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the pastry crust\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E200g plain flour\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E20g icing sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g cold unsalted butter\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 large egg yolk\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EA couple of tablespoons of ice cold water\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the frangipane\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E100g unsalted pistachios\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E115g unsalted butter, softened\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/3 cup \/ 112g raw honey\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/3 cup \/ 80ml heavy cream\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the rhubarb\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E50g sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E6 stalks of fresh rhubarb cut into 3 inch long pieces\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 cup water\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon cardamom\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003ETo make the pastry crust tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.\u003Cbr\u003E \u003Cli\u003EOnce the dough has rested, roll it out until it is approx. 3 mm thick. butter a a tart pan. For a round one use 23cm-diameter for a square tart form approx. 21 x 21cm. Carefully transfer the crust to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. Preheat the oven to 190°C, fan 170°C.  \u003Cli\u003EBlind bake the crust: Scrunch up a sheet of baking paper into a ball, then lay it over the crust. Fill this with baking beans, making sure that you press them into the corners. Transfer the tart form to the oven and bake for 20 minutes, then remove the baking beans and paper, then cook for another 5 minutes until golden.  \u003Cli\u003EWhile the tart crust is baking make the rhubarb. In a large skillet, combine the water, sugar and cardamom and bring to a boil. Add the rhubarb stalks, reduce the heat to a very low boil and poach the rhubarb for about 3-4 minutes, until just soft. Make sure not to move the rhubarb around too much as it may fall apart. Remove with a slotted spoon and let cool on pieces of paper towels.  \u003Cli\u003EMake the pistachio frangipane: In a food processor, process the pistachios until finely ground - do not over process. Add the butter and raw honey and process until well blended. Pour the frangipane mixture into a bowl and with a whisk, mix in the eggs and heavy cream. The idea is not to incorporate to much air into the mixture to avoid cracking when the mixture rises during the baking period.  \u003Cli\u003EAssemble the tart by spooning the frangipane mixture into the tart shell, arrange the rhubarb pieces over the frangipane. Bake for 40-45 minutes or until it starts to get golden brown. Serve warm or cold with dollops of crème fraîche and some rhubarb syrup (see notes below) drizlled on top. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E  \u003Cul\u003E \u003Cli\u003EOnce you have poached the rhubarb and removed with a slotted spoon, cook down the liquid until it reduces to tha thick syrup. YOu can use this to drizzle over the crème fraîche instead of honey. \u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0059\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0059\" src=\"https:\/\/farm2.staticflickr.com\/1755\/42380872602_47514fa8ef_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003ESharp and delicate the poached rhubarb is the perfect contrast to the sweet and nutty frangipane. If you do not have time to make the crust then please feel free to buy a good butter puff pastry crust, which works equally well. I personally love the hint of cardamom in the rhubarb compote, adding a bold earthy character to the entire tart. Substitute cardamon with cinnamon, lemon zest, vanilla or even black pepper for other flavor variations. The main thing is to enjoy this stunning tart with family and friends!\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003EMore sweet tarts for Spring and Summer on WHat’s for lunch, honey?\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"https:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Bakewell Tart (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCAj4ICO2l8Ci_eTA9k_7Em0aGHdPHIV5jVM_5Gye2ic_pyc0EL3K_PFF9Y9MmTogPW6y5XA8iPIsSwvdp5kuFO3uhIOh-0uxKyssizhoL0Z0nDtQM9k56FmBLlWCsvy8KJuCSZQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Apricot and Pistachio Frangipane Tart (0057) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgzu_AXsTfeJC_ufbxksgRGvzUJ7Dr7NnyWqhU-oq3KEDZ4VenQBv1iC5bmF36KMafL_woyIiLqZzl2Cf87DVLIhhvNY98RbdCcbC17EdPouWWOcgj25iRoIHxYaIADaqjFLX4tw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html\"\u003EHoney Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1241277879223637226\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1241277879223637226"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1241277879223637226"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html","title":"Rhubarb Pistachio Frangipane Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s72-c\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2862503433755626911"},"published":{"$t":"2018-05-23T14:46:00.001+02:00"},"updated":{"$t":"2018-05-23T14:46:48.356+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"A Skywalk and a Lemon Scented Asparagus Egg Feldgieker Tart"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0158\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0158\" src=\"https:\/\/farm1.staticflickr.com\/959\/41572816234_f62f534dbb_o.jpg\" width=\"650\" height=\"976\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOn a Spring day in April, I packed my camera gear and props to make the roughly one-and-a-half-hour drive from Weimar to Eichsfeld. The weather was, as true to April's nature, fairly changeable. It was warm, my spirit was high and I was really looking forward to this trip. The district of Eichsfeld is a beautiful region in Thuringia, with its rolling hills and untouched nature, the landscape at times reminds me of something taken from the chapters of a Jane Austen book: a Nature of beauty and grace. \u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/p\u003E \u003Cp\u003EI was not only going to discover some of that beauty and grace on my visit to the Sonnenstein, I was also going to take a walk on a glass footbridge above the Sonnenstein cliff. If that was not enough excitement, I was going to have the opportunity to taste some of what the Eichsfeld region produces and is famous for.\u0026nbsp; \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003EThe \"Skywalk\", a glass catwalk protruding approximately 14 meters from the cliff of Sonnenstein, allows the hiker to take in a 360-degree view of the stunning Thuringian landscape before them. It was completed in the Spring of 2017 and offers ethereal views not only of the Eichsfeld region in Thuringia but also the Mittlegebirge and Harz. \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0100\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0100\" src=\"https:\/\/farm1.staticflickr.com\/894\/27424851707_ce60f84b50_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0109\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0109\" src=\"https:\/\/farm1.staticflickr.com\/975\/41572829554_66cd42190b_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe hike up to the Sonnenstein begins at a parking place at the foot of the cliff near Holungen. It is a fairly steep climb but once mastered, the reward is a magnificent view of the breathtaking scenery and Spring colours. The hills painted in various shades of green and rape-yellow and the candyfloss like clouds against a baby-blue sky provided a much-needed comfort to my eyes. Moments like these always remind me why I fell in love with Thuringia and why I have chosen Weimar as my home. Leaving the hustle and bustle of big cities like Dubai, San Francisco or Doha behind me, it is the mix of this intact nature, the culturally rich heritage, the timeless architecture, and design, the pure generosity and friendliness of the Thuringians, and of course the food, that makes me call Thuringia home now.\u0026nbsp;\u0026nbsp; \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0114\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0114\" src=\"https:\/\/farm1.staticflickr.com\/877\/40491551200_4bb206fbcd_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0118\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0118\" src=\"https:\/\/farm1.staticflickr.com\/877\/41572831704_b3ceee8349_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0131\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0131\" src=\"https:\/\/farm1.staticflickr.com\/946\/27424844257_caa97c52b7_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0107\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0107\" src=\"https:\/\/farm1.staticflickr.com\/956\/41392640855_d771deb41e_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOnce on top of the Sonnenstein plateau the \"Friedenskreuz\", a ten-meter-high cross to honour the local poet and pastor Dr. Hermann Iseke is one of the first things that catches the eye. The location invites the visitor to linger, enjoy the moment and the views into the distance. Each time the light changes the panorama is painted in different hues for unforgettable impressions.  \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0121\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0121\" src=\"https:\/\/farm1.staticflickr.com\/945\/41392644325_cb1d9e36cf_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EIt is not just the diverse range of different nature types and the remarkable sights that has given this state the label of \"the Green Heart of Germany\". Thuringia is famous across the borders for its fabulous sausages. The mighty Bratwurst is probably the most well-known export but sausage-making in Thuringia has evolved through the centuries into genuine culinary art. The variety of different steamed, scalded, and cured sausages is truly astounding. While the taste and texture of the sausages also depend on the types of meat used, mainly pork and beef, but also turkey or venison and game, the true character of the finished product is defined by the blend of seasonings which is every butcher’s well-kept secret.\u0026nbsp;\u0026nbsp; \u003Cp\u003EAs I headed to the Eichsfelder Landschlachterei Am Ohmberg, I was very much looking forward to getting more insight into discovering more about these secrets. I met with Herr Zappe, an affectionate and good-humoured man in his sixties, although he looked far from it. We quickly found a sympathetic rapport with each other and Herr Zappe openly narrated many stories about his company and life. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0033\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0033\" src=\"https:\/\/farm1.staticflickr.com\/961\/27424846527_7ed7c12213_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0088\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\/\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0088\" src=\"https:\/\/farm1.staticflickr.com\/965\/41392638715_9d5f2934e8_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EShortly after the Wall came down, Herr Zappe, who was working at the Landwirtschaftliche Berufsgenossenschaft (LBG) during the DDR era, decided together with his partner to establish a butcher-shop as a subsidiary company of the LBG. However, the family Zappe were keen to offer more transparency and take many of the processes into their own hands. In 1995 they decided to cut out the middle-man and with the advice of the veterinary inspection office, they decided to process each step themselves - from keeping the animals to the humane slaughtering and finally to the production of their own sausages and cured meats.\u0026nbsp;\u0026nbsp; \u003Cp\u003EIn the summer of 1998, they opened their own firm in the form known till today - the Eichsfelder Landfleischerei Am Ohmberg.\u0026nbsp; \u003Cp\u003ESince then the family Zappe have opened four shops in Thuringia, selling their special Eichsfelder sausage and cold-cuts. While the main shop is still on the old grounds in Bischofferode, Herr Zappe is proud of the achievements over the years. The company has grown, employing 20 butchers and vendors and as a 100% subsidiary of the agricultural association another 50 employees as farmers and cultivators (Landwirte) work there. Today they make over 1.5 million Euros in revenue, a fantastic sum considering Herr Zappe does not believe in extensive marketing but rather depends mainly on word of mouth. \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003E\"Es ist ein Selbstläufer!\" (“It’s a sure-fire sucess!”) he states \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003EAs we walk through the cold-rooms of the butchery, where sausages hang in rows and rows at different stages of air-drying, Herr Zappe explains the several processes required to make a specific type of sausage. Pork is the main source of meat and they make sure that almost every part of the pig is used, not wasting anything. They slaughter a limited amount of pigs during the week, during the seasonal holiday period howerver, they increase their production.\u0026nbsp; \u003Cp\u003EIt is easy to see that Herr Zappe is filled with a certain pride at what he has achieved, although he says a few times that it is not an easy business. He introduced me to his daughter Kathrin who was behind the shop counter serving the customers who came to the shop in regular streams. As I was setting up my food shot in the shop, one thing that I noticed was that each customer that came into the shop was greeted by name.\u0026nbsp; This personal treatment is something that is of true value for Herr Zappe.\u0026nbsp; \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0026\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0026\" src=\"https:\/\/farm1.staticflickr.com\/902\/41392635425_659a5f7d15_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0054\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0054\" src=\"https:\/\/farm1.staticflickr.com\/962\/41392636675_0e70859f16_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EI ask Herr Zappe if he is happy doing what he does. He looks at me and smiles. It is a different kind of happiness - a kind that has not been easy to achieve, with the ups and downs and the ever-changing demands of our times.\u0026nbsp;\u0026nbsp; \u003Cp\u003EAs a student in agrochemistry at the University of Halle, he graduated in 1986 as Dipl. Agrar Ing. Coming back to Eichsfeld he joined the LBG as \"Pflanzenschutz Agronöm\". At that time, he tells me, agriculture had a different value in the DDR, it was an important job. Shortly after the Wall came down he became Chairman of the board of directors at the agricultural association and Managing Director of the Eichsfelder Landfleischerei. Together with his wife, who also works at the Landfleischerei, they have 3 kids and he proudly tells me that is a 4-time grandfather at 60!\u0026nbsp;\u0026nbsp; \u003Cp\u003EHelping me style my shot of the sausage board, Herr Zappe is very open and tells me some of the ingredients and spices that make the sausages so tasty. The items offered at the counter all look amazing and as Herr Zappe sees my enthusiasm he carefully asks me if I eat pork. He seems surprised that I do! But I assure him that being married to a Vogtlander and living in Thuringia since 2008 I would be missing out on the good stuff if I deprived myself of the sausage and cold-meats available here. Herr Zappe disappears for a few minutes and returns with a bag of fresh bread rolls.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0081\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0081\" src=\"https:\/\/farm1.staticflickr.com\/963\/27424849527_e4dc1f9a66_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E After my shoot, he invites me to the office spaces where his wife and 2 employees have already laid the table with a small selection of the sausage, spiced mince, and the fresh rolls. From my food props, I offer the gherkins and mustard. We all chat amiably and laugh at anecdotes, and once again I am overcome by a feeling of pure contentment.\u0026nbsp; \u003C\/p\u003E \u003Cp\u003EHerr Zappe offers me a few slices of a sausage, looking vaguely similar to a salami.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0148\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\/\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0148\" src=\"https:\/\/farm1.staticflickr.com\/951\/27424840547_8d0e038e21_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EThe \"Feldgieker\" is a specialty of the Eichsfeld region and differs to many of the other sausages. It is made fresh, after the slaughtering when the body-temperature is still at 25 C. Pork mince is seasoned with a blend of spices and put into casings, after which they are left to air-dry in maturing cold-rooms for several weeks. The thicker the sausage, the longer they have to hang to dry and mature, to allow all the flavours to unfold. Sometimes this process can take up to a year.\u0026nbsp;\u0026nbsp; \u003Cp\u003EBack at home, I am keen to create my own recipe. The idea has been developing in my head ever since I left Herr Zappe and his team in Bischofferode. That day as we were seated at the table tasting the Feldgieker, I was told that sometimes it is pan-fried and served with eggs. I have been playing with the idea ever since then. An awesome specimen of the \"Feldgieker\" has been hanging in my kitchen for a few days. \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003EIn my recipe, I look forward to commemorating the Eichsfeld region, but also celebrating Spring and the colours I experienced at the Sonnestein and honouring the day I spent with Herr Zappe in beautiful Eichsfeld.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0139\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0139\" src=\"https:\/\/farm1.staticflickr.com\/969\/41392633095_6628bf83ee_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0142\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0142\" src=\"https:\/\/farm1.staticflickr.com\/877\/41572817644_e00ff8b2a1_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0167\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0167\" src=\"https:\/\/farm1.staticflickr.com\/961\/27424838317_5a3c42b9b3_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EMy tart has a wonderfully light flaky crust and is spread with a simple mixture of thick sour-cream and quark, seasoned with a hint of smoky paprika. Caramelized onions offer a sweet aroma, offsetting the robust flavors of the Feldgieker sausage. The grassy flavour of green asparagus highlights the essence of spring and does a great job counterbalancing the aromas of lemon zest. And the egg sunny-side up is my personal tribute to the Sonnenstein and the day spent with Herr Zappe and his team - kind, honest and incredibly friendly people who made this a memorable day for me.\u0026nbsp; Don't worry about making your own crust if you do not want to – buy a good store-bought crust. Best of all, this tart tastes great cold and can be wrapped, put in a picnic basket and enjoyed outdoors. Take it with you on your own trip discovering Thuringia.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0192\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0192\" src=\"https:\/\/farm1.staticflickr.com\/902\/27424835397_4e55067179_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0172\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0172\" src=\"https:\/\/farm1.staticflickr.com\/957\/41392629585_3f7517d2ba_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Asparagus Egg Feldgieker Tart\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lemon-scented-asparagus-egg-feldgieker-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s1600\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s400\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT40M\"\u003E40 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 4 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E \u003Cli itemprop=\"ingredient\"\u003E1 store-bought or homemade \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/cooking-school-tarte-d-elssser.html\"\u003Etarte flambée crust (alternatively use puff pastry\u003C\/a\u003E \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E200g natural \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g thick sour cream\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E½ teaspoon smoked paprika \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon dried thyme \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003ESea salt and freshly crushed pepper to taste \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E500g green asparagus, washed and woody ends cut off \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 tablespoon olive oil \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E3-5 sprigs fresh thyme \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 to 3 slices of Eichsfelder Feldgieker, cut into small cubes \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 medium sized red onion, cut into slices \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EZest of 1 lemon \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 egg \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EDried edible flowers (optional) \u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003ERoll out the dough on to a tart form, lined with some baking paper. Preheat the oven to 200 degrees C (please check the instructions on the packet of your crust). Mix together the quark, schmand, smoked paprika, dried thyme and season to taste. Set aside. \u003Cbr\u003E \u003Cli\u003ELay out the asparagus in a baking pan, add 1 tablespoon olive oil and the sprigs of thyme, mix and roast in the oven for approx. 15 minutes. Set aside.  \u003Cli\u003EIn the meantime, heat 1 tablespoon olive oil in a pan to medium heat. Add the onion slices and slowly sauté till golden and caramelized. Set aside.  \u003Cli\u003EPut together your tart by spreading the quark-schmand mixture on the base of the crust. Spread the caramelized onions, then lay out the asparagus spears. Spread the Feldgieker sausage over the tart. Break the egg in the center of the tart and immediately place in the hot oven. Bake for approx. 15 to 20 minutes or until the egg has set and the sides of the crust are light golden.  \u003Cli\u003ETake out of the oven and allow to cool for a few minutes, then sprinkle with the zest of lemon and if using some of the dried flowers. Enjoy warm or cold, with a salad and some olives. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E \u003Cbr\u003E \u003Cul\u003E \u003Cli\u003ENot everyone will have access to the Feldgieker – if you cannot make a trip to Eichfeld and get your hands on this sensational sausage then use any spiced salami or even a chorizo instead.  \u003Cli\u003EThe sour cream in this recipe needs to be fairly thick. If yours is thin and runny, place a cheesecloth into a sieve and allow to hang and drip for a few hours. \u003C\/li\u003E\u003C\/ul\u003E\u0026nbsp; \u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these summer tart ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo9a2oW8M5yo1NWHJrJpnioNS8Y8hDVeV5CkBArA99oenTN6ugbpKBM15bUy5h2oPAS23hPzwh10pKmB4OATg0kLTrYJlL6McMWo8sqDvDHig6t23MYZJ9my2FaXQIFecl-uF_xw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Bacon Cheese Leek Tart (0081) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhf3YHbw-e2od4ZAgpUEsg4VY4mjHASaJJ4WXSk6o4bqPerp7_ZZyjCk7a3Wqz5MN_VOjySdmCBq49gTBD3Jm8Fg0aFz3NO8F0AlZYsuTNtgR4-OkMs_HovhNVUJDQpPJZsEZqDuQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Polenta Tomato Basil Tart (0055)\" src=\"https:\/\/farm4.staticflickr.com\/3839\/15063844609_292f38d228_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/roasted-tomato-aubergine-and-tahini.html\"\u003ERoasted Tomato Aubergine and Tahini Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/ending-on-high-note-bacon-cheese-and.html\"\u003EBacon, Cheese and Leek Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/09\/TomatoPolentaTart.html\"\u003ETomato Basil Tart with Polenta Crust\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2862503433755626911\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2862503433755626911"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2862503433755626911"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html","title":"A Skywalk and a Lemon Scented Asparagus Egg Feldgieker Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s72-c\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1633302492674806546"},"published":{"$t":"2018-05-17T16:36:00.001+02:00"},"updated":{"$t":"2018-05-17T17:12:42.133+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Quinoa Chickpea Avocado Bhel Salad"},"content":{"type":"html","$t":"\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0051\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0051\" src=\"https:\/\/farm1.staticflickr.com\/978\/26953457337_bdfb5d75b7_o.jpg\" width=\"645\" height=\"968\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EWalking along Bombay's Marine Drive or on the beaches of Bombay Chowpatty or Juhu, colorful market carts sell not only vibrant fruit and vegetables but many have been converted to sell the street food varieties India is famous for. And \u003Cem\u003EBhelpuri\u003C\/em\u003E is one of Bombay's quintessential street food, not to mention one of the most loved snacks in India. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ETypically, \u003Cem\u003EBhelpuri\u003C\/em\u003E is based on a snack food called \u003Cem\u003Ebhel-mix\u003C\/em\u003E, which is a combination of puffed rice and chickpea noodles, it is then mixed with a variety of ingredients, including boiled potatoes, onions, peanuts, a tangy spice chaat-masala mix, some tamarind chutney and herbs. It's an iconic snack, spicy, but also sweet, tart, and salty and can be adapted to enhance any of those characteristics. The versatility in taste is the beauty of \u003Cem\u003Ebhelpuri\u003C\/em\u003E. In Eastern India, for example, one will find \u003Cem\u003Ebhelpuri\u003C\/em\u003E recipes that include raw mustard oil, which gives the salad an incredible kick. Every suburb in India has its own friendly \"\u003Cem\u003Ebhelwala\u003C\/em\u003E\" a \u003Cem\u003Ebhelpuri\u003C\/em\u003E vendor and each will have their own inimitable blends of chutneys and masalas. Fact is – if you ever find yourself in India hungry for a quick yet incredibly flavoful snack or salad – get yourself to the nearest \u003Cem\u003Ebhelwala\u003C\/em\u003E. \u003C\/p\u003E \u003Cp\u003EOften the salad is served in bowls made of banana leaves or put into cones made from newspapers and with a wooden spoon you scoop the tangy-sweet mix into your mouth. Get ready for true fireworks as the melange of aromas and flavors hit your tongue and leave you wondering \"What did I just eat?\" \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0015\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0015\" src=\"https:\/\/farm1.staticflickr.com\/872\/40014114940_1f7becf96f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EMany people I meet here have a fear around Indian food and seem to think there is a lot of mystery around the cuisine. We use a liberal and wide range of spices in our food, which is probably one of the reasons people are intimidated. My advice to anyone venturing into Indian cooking as a beginner is basically what my mum taught me a long time ago and I have mentioned a few times on varies recipes on the blog.\u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0056\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0056\" src=\"https:\/\/farm1.staticflickr.com\/956\/41779072062_838ea2fd30_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cblockquote\u003E \u003Cp\u003EWhen Indians eat, they want the receptors on the tongue to pick up all of the tastes with each bite – the sweet, the salty, the bitter, the sour and the umami!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-Coriander-By Meeta K. Wolff-0025\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-Coriander-By Meeta K. Wolff-0025\" src=\"https:\/\/farm1.staticflickr.com\/825\/41104462184_fe6cb77f5a_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhen I create dishes at home based on Indian recipes I keep that in mind as a basis of all my recipes. I tweak and adapt the recipe until it fits our tastes. I also want people living outside of India to be able to relate to these dishes and find them easy to re-create in their own kitchens.\u003C\/p\u003E \u003Cp\u003EMy inspiration for this salad comes from my childhood memories of vacations in Bombay. My aunt lived directly on Juhu beach, at the age of 15 I vividly remember one of my first rituals, when we visited her was heading out to the beach and finding a bhelwala for a quick fix of \u003Cem\u003Ebhelpuri\u003C\/em\u003E. I have given my version of the \u003Cem\u003Ebhel\u003C\/em\u003E a slightly different twist with ingredients readily available to me here in Germany. I have made a bit healthier using puffed quinoa and chickpeas instead of the fried chickpea noodles. I also add some avocado and lots of sprouts.\u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0040\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0040\" src=\"https:\/\/farm1.staticflickr.com\/966\/40014116530_69ff72c2ea_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EAn integral part of this recipe is the \"\u003Cem\u003E\u003Cstrong\u003Ekala namak\u003C\/strong\u003E\u003C\/em\u003E\" - black salt, also known as Black Himalayan salt, which is made from Indian volcanic rock salt. It starts out as Himalayan Pink Salt and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste. \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0063\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0063\" src=\"https:\/\/farm1.staticflickr.com\/830\/41104494804_6a4dae2fd6_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0028\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0028\" src=\"https:\/\/farm1.staticflickr.com\/964\/26953455087_3efb140a4a_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt has a very distinctive pungent smell, almost like hard boiled eggs and a delightful salty and tangy flavour, which is why I substituted the salt for the usual chaat-masala mix in this salad. Although black salt has a very strong smell at first but it disappears when cooked and the finished dish does not smell like eggs at all. It is the\u003Cem\u003E kala namak\u003C\/em\u003E here that gives my version of the \u003Cem\u003Ebhelpuri\u003C\/em\u003E that wonderful savory umami flavor! I have added a healthy dose of lime juice for the tanginess, ground cumin for the earthy flavors and chili flakes for the heat. \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0049\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0049\" src=\"https:\/\/farm1.staticflickr.com\/960\/27952965018_917b8c169e_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Quinoa Chichkpea Avocado Bhel Salad\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quinoa-chickpea-avocado-bhel\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s1600\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s1600\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg\" width=\"235\" itemprop=\"photo\" data-original-width=\"800\" data-original-height=\"1200\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT35M\"\u003E35 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 4 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E \u003Cli itemprop=\"ingredient\"\u003E400g can chickpeas, drained and rinsed\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 green bell pepper, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 red onion finely chopped\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 avocado, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 cucumber, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E70g mixed sprouts, I used chickpea, mung, alfalfa, bean sprouts and lentils\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g unsalted peanuts, roasted\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E120g puffed quinoa\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003ELarge handful of finely chopped coriander leaves\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon red chili flakes\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon black salt\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon palm sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EJuice and zest of 2 limes plus more to serve\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003EIn a large bowl place the chickpeas, green bell pepper, onion, avocado, cucumber and mixed sprouts. Season with the black salt, chili flakes, and palm sugar. Add the lime zest and juice and drizzle the oilive oil. Give everything a nice toss to make sure everything is coated in the dressing.\u003Cbr\u003E \u003Cli\u003EJust before serving add the peanuts, puffed quinoa and chopped coriander leaves. Mix and serve immediately. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E \u003Cbr\u003E \u003Cul\u003E \u003Cli\u003EKala Namak might sound a bit exotic but can be found in Indian stores or organic shops.  \u003Cli\u003EThis salad is a great healthy snack and can be pimped up to your own liking.  \u003Cli\u003EYou can enjoy this as a snack on it’s own or as a side to grilled meats and poultry.  \u003Cli\u003EThe most important thing to remember is to enjoy it as soon as you add the puffed quinoa. As it starts to soak up the dressing it tends to get soggy.\u003C\/li\u003E\u003C\/ul\u003E\u0026nbsp; \u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0060\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0060\" src=\"https:\/\/farm1.staticflickr.com\/904\/41820901291_7625767611_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EI love this salad as it is perfect for warmer days. It's light and healthy and so versatile. A go to salad when I am craving fresh, crunchy, sweet and tangy all at once – but also when I want a quick Indian fix! It is great for a vegen\/vegetarian diet, is gluten-free and contains all the good complex carbs, keeping the energy levels balanced for a longer time. \u003C\/p\u003E \u003Cp\u003EEnjoy!\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003EYou might like these great summer salad ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Zucchini Mango Salad Thai Style (0127)\" src=\"https:\/\/farm3.staticflickr.com\/2931\/14583573417_d9b0b22c43_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Watermelon Peach Feta Salad (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjixTnyGKufX-Q7ZKjLjYDmDpELRTKfkBHJTSYCvyzQhUrauZKvDv63H87Dw5Z2OLM75eJHpMY66aedMpzZVVdeeE3swFTzxk64yo-qGpZnEPr79a1-2JHKO8aQLubtuGGmA3y1rw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/07\/ZucchiniMangoSalad.html\" target=\"_blank\"\u003EThai inspired Zucchini Mango Salad\u003C\/a\u003E\u003C\/strong\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/minty-peach-and-watermelon-salad-with.html\" target=\"_blank\"\u003EMinty Peach and Watermelon Salad with Feta Cheese\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1633302492674806546\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1633302492674806546"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1633302492674806546"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html","title":"Quinoa Chickpea Avocado Bhel Salad"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s72-c\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7372796563252216971"},"published":{"$t":"2018-01-31T13:53:00.000+01:00"},"updated":{"$t":"2018-01-31T13:56:34.428+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Avocado Mango Yellow Lentils Lime \u0026 Chilli Verrines"},"content":{"type":"html","$t":"\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0106\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0106\" src=\"https:\/\/farm5.staticflickr.com\/4667\/39146087034_d1de5e08fd_o.jpg\" width=\"645\" height=\"968\"  meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EMany relationships are forged and strengthen over meals or social events. Emotions evoked and lasting impressions are made when people come together at the table to share a meal. As a daughter of an hotelier our family moved often from country to country, always leaving behind friends and a community that had taken us in. It was never easy and yet I watched my parents form new friendships and build a social environment in each new city with ease.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EIt wasn’t until I was in my teenage years that I realized that my mother often took it in her hands to create a loving and comforting condition for all of us by hosting dinner parties and social events. She realized that without friends and the support of dear ones, the family would suffer a lonely and isolated time in the unfamiliar place. It helped that my mother was a fantastic host and a brilliant cook and often her dinners and parties were celebrated affairs.\u003C\/p\u003E\u003Cp\u003EThe quintessence of these social events is that today they live in Dubai and remarkably many of the friends they socialize with, and are also now living in Dubai, date back to times before I was even born.  \u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0073\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0073\" src=\"https:\/\/farm5.staticflickr.com\/4602\/39856332371_5872ca05e8_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0098\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0098\" src=\"https:\/\/farm5.staticflickr.com\/4753\/28076834599_d3c467ab5e_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis was a significant lesson I learnt and socializing also came easy to me. However, I realized that for me my happiness lies in having a select few friends that I know will be there for me. Although I travel a lot, I have been living in Weimar for 15 years now and having my base means that I am able to bond and strengthen my ties on a different level. Still, that lesson of what it means to establish a friendship in a sociable and intimate environment has always stuck with me.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0088\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0088\" src=\"https:\/\/farm5.staticflickr.com\/4661\/28076836039_5ee2a9442c_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFrom the window of a quaint loft apartment nestled in a quiet corner in Erfurt’s pedestrian area, wafts the inviting smell of onions and mixed herbs. My friend, Kerstin sits at the large table tying the name tags to the small Weck jars filled with Za’atar. I have taken my usual place at the stove, caramelizing onions for the turmeric roasted cauliflower that will be part of the evenings dinner. We giggle as we try to simultaneously take photos for our InstaStories. In this moment I think about the way things, over time, have changed, or have they evolved?  \u003Cp\u003E\u003Cstrong\u003ESocial media meets social dining!\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0091\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0091\" src=\"https:\/\/farm5.staticflickr.com\/4676\/39856329391_2e38fc3444_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBoth Kerstin and I are hosting our first supperclub, something that we have wanted to do for ages. We both believe in the power of convivial gatherings and how food connects people from all cultures. Interestingly, we both met a few years earlier as she hired me to work on food related project for the company she worked for. Food connects and creates friendships at all levels! \u003C\/p\u003E\u003Cp\u003EWe had promoted our supperclub through social media and word of mouth and the guest list is a mix of friends, acquaintances and people who have connected with us over this blog, Facebook or Instagram. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0070\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0070\" src=\"https:\/\/farm5.staticflickr.com\/4751\/28076839659_b572f8936b_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0110\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0110\" src=\"https:\/\/farm5.staticflickr.com\/4632\/28076832179_f4d5b55d4f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe are nervous as the doorbell rings and our first guest walks in. The bubbly aperitif of Prosecco and a power shot with flavors of ginger and pineapple is zesty and refreshing and as we pass around the nibbles of spiced nuts, our guests warm up to the situation. The group was most loquacious when, in the kitchen, among other preparations, pumpkin was pureed for a hummus and orange zest was toasted for the beetroot. The voluble conversation continued at the dinner table, now decorated with flowers, candles and fairy lights. Laughter echoed through the loft as platters of aromatic turmeric cauliflower, lemongrass noodles or za’atar cannellini beans were passed around.  \u003Cp\u003ETalking to strangers while you eat is something that would rarely happen in a restaurant. That, for me, is the significance of hosting a supperclub. Bringing strangers together in a homey and cosy atmosphere; to meet new people, to network, to communicate and exchange ideas. Paradoxically, away from the virtual reality of the internet and social media. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0116\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0116\" src=\"https:\/\/farm5.staticflickr.com\/4629\/24985356457_e054c9e2e6_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ERestaurants tend to get stuffy and formal. The concept of a supperclub, however, offers guests real delicious food that they help to prepare, in a relaxed and fun ambience. That is the lesson I learnt from my mum and the idea I am happy to be developing and realizing with my friend Kerstin.  \u003Cp\u003ECoincidentally, social dining has its roots in ancient Greece, where wine and olives were used to bring plebeians together. Food was the catalyst for galvanising disengaged communities. Today, it seems that while the internet has disengaged communities on the one hand, we can use it to bring people together in the real world easily. There truly seems to be a yearning for real life interactions and we hope that with our supperclubs we are able to make these real life interactions a shareable experience for our guests. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0087\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0087\" src=\"https:\/\/farm5.staticflickr.com\/4764\/39856330641_b318a79af7_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0080\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0080\" src=\"https:\/\/farm5.staticflickr.com\/4658\/28076837499_2305324c05_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOur \u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kochenundfreunde\/\"\u003EKochen \u0026amp; Freunde Supperclubs\u003C\/a\u003E\u003C\/b\u003E are scheduled to become a regular experience this year where we have a few dates set for upcoming events. Kerstin and I have only just started and we are hoping to bring many people together not only in a social but also in a business environment. We will experience set-backs and disappointments, I am sure. Our goal, as we move forward, is to add real-life value to the communities and people in our region. If you are living in and around our region please feel free to\u003Ca href=\"mailto:kochenundfreunde@gmail.com\"\u003E contact us\u003C\/a\u003E for dates and details.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0101\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0101\" src=\"https:\/\/farm5.staticflickr.com\/4650\/39146087994_347050d356_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHow does this recipe fit into the idea of a supperclub? Perfectly! Cooking and preparing the menu for a supperclub can be fairly flexible. We take into account the dietary restrictions and try to accommodate them while creating the menu. The dishes are far from boring – as a matter of fact our first supperclub was entirely vegetarian and offered an abundance of variety in flavor, produce and textures. We also think of a few creative serving ideas – no you won’t get soup in a dog bowl or anything along those lines, but we did serve our Asian lemongrass and coconut noodles in \u003Ca href=\"https:\/\/www.amazon.com\/Chinese-Take-Out-Food-Boxes\/dp\/B0050PPCE4\"\u003EAsian take-out food boxes\u003C\/a\u003E, allowing guests to “take-away” any leftovers. These beautiful verrines characterize our idea for creative flavor fusions and serving ideas. The verrines make the perfect appetizer, cater to many dietary issues and look good. Texture plays a vital role and there is a bomb of texture and taste: as an Indian my palate likes to experience all the tastes in one go – salty, sweet, sour, bitter and umami. This recipe includes them all!\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Avocado Mango Yellow Lentils Lime and Chilli Verrines\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/avocado-mango-yellow-lentils-lime-and-chilli-verrines\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghBtg-UeOYHK60RTkRWkPstl490l5cZUVDOVMmduUhzmeWm6Y2zcXg8kgpiXxB0UFvSpnDcpRhNwY9PtQ-K56kq2GNI2IfZKEGd6uEgh2gPAb0Oc-k5BoInLC1VTe7TQC_Ew-s\/s1600\/AvocadoLentilMangoVerrines-WM-0120.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghBtg-UeOYHK60RTkRWkPstl490l5cZUVDOVMmduUhzmeWm6Y2zcXg8kgpiXxB0UFvSpnDcpRhNwY9PtQ-K56kq2GNI2IfZKEGd6uEgh2gPAb0Oc-k5BoInLC1VTe7TQC_Ew-s\/s400\/AvocadoLentilMangoVerrines-WM-0120.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 4  \u003Cbr\/\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E3 avocados\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200 g yellow lentils, cooked to packet instructions, cooled\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 zucchini, grated, water drained\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 red onions, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cucumber, cubed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 mangoes, cubed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cloves garlic, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 red chili, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 limes, zest and juice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esmall bunch of coriander\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EHandful sprouts, I used red radish sprouts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ecoarse sea salt and freshly cracked pepper\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EHandful pecans, chopped\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr\/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EFirst make the lentil salad: place the cooked yellow lentils in a bowl. Add the zucchini, 1 finely chopped onion, the garlic, the zest and juice of 1 lime and half of the chopped coriander. Drizzle 1 tablespoon of olive oil and toss well. Salt and pepper to taste. Set aside.\u003Cbr \/\u003E\n\u003Cli\u003EMake the cucumber salad: place the cubed cucumber in a bowl, add the chopped chili and red onion, the remaining coriander, zest and juice of 1 lime and 1 tablespoon oil. Salt and pepper to taste. Set aside.\u003Cbr \/\u003E\n\u003Cli\u003ETake 2 of the avocados and with a fork coarsely crush. Spinkle some sea salt and the last zest and juice of the lime. Cube the last avocado.\u003Cbr \/\u003E\n\u003Cli\u003EAssemble the verrines, by filling 4 glasses: first with some of the avocado puree, then layer with the lentil salad, the cucumber salad, the cubed mangoes, and top with pecans and sprouts. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0104\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html\"\u003E\u003Cimg alt=\"AvocadoLentilMangoVerrines-by Meeta K. Wolff-0104\" src=\"https:\/\/farm5.staticflickr.com\/4616\/28076833479_49d44a8265_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EElegant, easy to put together and practical, these verrines are perfect for any social gathering. Be it a dinner party and home, a picnic or a supperclub – I love how versatile they are. I also find that, although the ingredients are not complicated, but when all the components come together in one glass the entirety of the dish offers complex flavors and textures. Enjoy!  \u003Cp\u003E\u0026nbsp; \u003Ch2\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-FzObkwgX2m0\/WnG35lBpa_I\/AAAAAAAAXek\/hKKLb6YAGXQTFZIPO2wCKQXu-UoU_NWmwCHMYCw\/s1600-h\/PhotoBanner2018-4%255B3%255D\"\u003E\u003Cimg title=\"PhotoBanner2018-4\" style=\"float: left; margin: 0px 15px 0px 0px; display: inline\" alt=\"PhotoBanner2018-4\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-fN-1U42Fyio\/WnG36o7LICI\/AAAAAAAAXeo\/9kfm0jd7bnUmZfv6fQGkP2VQIPdye2xLwCHMYCw\/PhotoBanner2018-4_thumb%255B1%255D?imgmax=800\" width=\"300\" height=\"300\"\u003E\u003C\/a\u003EWORKSHOP CALENDAR 2018\u003C\/h2\u003E\u003Cp\u003E\nSoon, I will be announcing the first of my food photography and styling experiences for 2018. Make sure you \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003Esign up for my newsletter\u003C\/a\u003E for priority registration now and learn about the workshop schedule a few weeks in advance.  \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003EYou might like these easy social dining dishes from What’s For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Turmeric Slow Roasted Veggies Couscous Pilaf 0050\" src=\"http:\/\/farm8.staticflickr.com\/7460\/12188174315_60e0b639d0_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Tomato Zucchini \u0026amp; Goat Cheese Clafoutis (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgfEv61S2Abd8ft_Ho6JO6uUTx_MWzh68YnuYFrcDKhBgDx2adQumtLBBaOJy3eJwoRg0cgaMyz3q1FnQMlTG5gTABycYwh3vEyBqbW0qMNqpWsECqkpFSwMRGATgygRYoxDDX5ww\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Mint Lamb Meatballs with Spelt Risotto Coriander Pesto (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP4_kUWbfgSCJYe_5RwCQ3ahzsjwdntnjZuLBdqkO2v9y21Hk2DQMoFLmpFu2MgAiOomkTbyHVVzAjWc-Na5RrxDC4VBUQqdjZiQDCTkVZ54TYm1j5xwYc52tZtabOJfcGqABowA\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\"\u003ESlow Roasted Turmeric Vegetables with Moghrabieh Pilaf\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/savory-clafoutis-tomato-zucchini-and.html\"\u003EClafoutis - Tomato Zucchini and Goat Cheese \u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/mint-lamb-meatballs-with-spelt-risotto.html\"\u003EMint Lamb Meatballs with Spelt Risotto and a Coriander Pesto\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7372796563252216971\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7372796563252216971"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7372796563252216971"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/01\/avocado-mango-yellow-lentils-verrines.html","title":"Avocado Mango Yellow Lentils Lime \u0026 Chilli Verrines"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghBtg-UeOYHK60RTkRWkPstl490l5cZUVDOVMmduUhzmeWm6Y2zcXg8kgpiXxB0UFvSpnDcpRhNwY9PtQ-K56kq2GNI2IfZKEGd6uEgh2gPAb0Oc-k5BoInLC1VTe7TQC_Ew-s\/s72-c\/AvocadoLentilMangoVerrines-WM-0120.jpg","height":"72","width":"72"},"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1097905379071953642"},"published":{"$t":"2017-12-06T13:00:00.000+01:00"},"updated":{"$t":"2017-12-06T13:07:53.646+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Lingonberry Lebkuchen Festive Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/37963985895\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048\" src=\"https:\/\/farm5.staticflickr.com\/4531\/37963985895_37ce04d4e5_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt’s December! Again. I have dusted of some of the speckles of lint beginning to gather here. An unwanted break from the blog that extended into a bit of a Summer \/ Autumn interlude. And now here I am – it’s December and time for Christmas! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ESince July, which was the last time I posted, I have travelled – quite a bit. My travels took me to Budapest, Croatia, Florence to name just a few places I covered over the summer but I was also back in Dubai in October. If you follow me on \u003Ca href=\"http:\/\/instagram.com\/meetakwolff\"\u003EInstagram\u003C\/a\u003E, I hope you have been enjoying the virtual trip. In the almost 12 years of blogging this is the longest break I took. It was good, as I focused on several things that I have been saying “I would love to …” for so long but always blamed it on time – or lack of it. I guess many of us find ourselves in that place. Sometimes it was a roller coaster ride of emotions, of a thousand questions, of even more thoughts and sleepless nights. An opportunity came knocking on my door to open up a small bistro – long days of talks, of fidgeting with numbers back and forth, working on concepts and ideas – some days I was on a high other days I felt dragged down. In the end I listened to my gut – always my sound beacon – and decided to let it go. I have not regretted it. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0013\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/38851048741\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0013\" src=\"https:\/\/farm5.staticflickr.com\/4529\/38851048741_1be7fd2e31_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ENot long after, over lunch with a friend, we exchanged visions or those “one day I would love to …” ideas and realized we both had a similar idea. So without much fuss we jumped into it – outlined and put together the concept, planned and organized, did a lot of schlepping up and down many, many staircases and early November we were able to present our \u003Ca href=\"https:\/\/www.facebook.com\/kochenundfreunde\/videos\/751255228400073\/\"\u003Efirst Supperclub in Erfurt\u003C\/a\u003E! It was a bespoke, convivial dinner where 18 lovely people took their place at our \u003Ca href=\"https:\/\/www.facebook.com\/kochenundfreunde\/\"\u003EKochen \u0026amp; Freunde\u003C\/a\u003E table, guests who came from not only our region but also from around Germany to indulge in good mindful food, enjoy conversation and culture. We created an exciting multi-cultural menu - a fusion of ingredients and spices and we took our guests to the culinary high points of the Middle East, Persia, India and Asia! We cooked with turmeric, za'atar, sumac, cardamom, cumin, coriander, lemongrass and more. Market fresh pumpkins were turned into silky hummus, red beets into a divine moutabel, cauliflower was spiced with turmeric and sprinkled with barberries and pinenuts, flavorful Asian noodles highlighted with kaffir leaves and lemongrass and sweet and sticky medjool dates were mixed with almond butter and raw cocoa powder and dipped decadently into dark chocolate. It was good – actually looking back it was great – we took many notes and are ready for the next one, in planning for February. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23985896117\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0038\" src=\"https:\/\/farm5.staticflickr.com\/4567\/23985896117_ca66997289_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThere was also Dubai, where I spent two lovely weeks with my parents and brother and had the rocking annual Dubai Food Photography \u0026amp; Styling Workshop. This time with a whole different set-up and a changed concept – inspirational, fun and so full of great participants. Look out for the entire review coming up – soon!  \u003Cp\u003ESomewhere in between I managed to tour my region for a magazine I often work with and test, write and photograph some of the finest patisseries, bakeries and coffee shops for a big book coming out in March 2018. Soon I will be touring the region again – this time in search of the top Wine bars of my region.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0014\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/38819752162\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0014\" src=\"https:\/\/farm5.staticflickr.com\/4554\/38819752162_c81177e18e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0032\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/37963989815\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0032\" src=\"https:\/\/farm5.staticflickr.com\/4556\/37963989815_a15760eaf1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESo although there has been a bit of inactivity on the blog, life and work has been filled with a lot of action. And here we are – it’s December again! The Autumn leaves, that once were alight with color have turned and withered, we’ve had our first snow, fairy lights are up on trees, candles flicker on the window sills and the Christmas markets are once again filling the air with roasted chestnuts and spiced wine. How can I miss out on my annual Christmas post? Once the emails and DMs began coming in, asking me when my Christmas post would be up I knew I had to get back into the jig of my blog.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0045\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/37963993965\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0045\" src=\"https:\/\/farm5.staticflickr.com\/4523\/37963993965_2a013954b2_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis year I turned towards the Nordic kitchen for a bit of Christmas inspiration. I love the concept of “Hygge”, the Danish word for cosiness, is about being snuggled indoors with candles, great comfort food, and lots of cakes and sweets. For me Hygge is what I need most when the temperatures drop! Similarly to Germany, Christmas season in the Nordic countries begins on the First Sunday of Advent, when the first candle in the advent candelabra is lit. Families and friends come together and enjoy Christmas cookies, cakes and treats with coffee and tea. On each subsequent Advent Sunday, another candle is lit, so that on the fourth Advent Sunday, the last Sunday before Christmas, all four candles are burning.\u003C\/p\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0055\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24978515448\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0055\" src=\"https:\/\/farm5.staticflickr.com\/4539\/24978515448_8cc70e395f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EFood Guide – Lingonberries\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003ELingonberries are packed with antioxidant power in the form of plant chemicals called \u003Cem\u003Epolyphenols\u003C\/em\u003E. Researchers have found that Lingonberries contain more polyphenol flavonoids than any other type of berry! The benefits of lingonberries not only fortify your body with antioxidants, they also help your body replace depleted antioxidants such as glutathione. Glutathione is known as the “Master Antioxidant” because it fights off virtually every illness. \u003Cp\u003ELingonberries (\u003Cem\u003EVaccinium vitis-idaea\u003C\/em\u003E) grow on low, evergreen shrubs throughout Scandinavia's forests, the tart red berries are much smaller and juicier than their distant cousin, the cranberry, and closer in makeup to the raspberry. Lingonberries are the last berries to ripen in autumn. After the blueberries and bilberries of July and August, lingonberries don't come in until September. Often they are frozen to be used over the winter months in a variety of ways.  \u003Cp\u003EBursting with natural preservatives and pectin, lingonberries were invaluable to earlier generations of Scandinavians, for they could be kept for months at room temperature simply by placing them in jars of water or by stirring the raw berries with a small amount of sugar to make lingonberry jam, where no cooking was required.  \u003Cp\u003EIf looking for lingonberries or lingonberry jam in ethnic European food markets, you also may find them called red whortleberries, cowberries, foxberries, mountain cranberries, mountain bilberries, or partridgeberries. It's nearly impossible to find fresh lingonberries unless you can find an online purveyor, but frozen and canned lingonberries are widely available in the US and most European countries. Here in Germany they are called “Preiselbeeren” and can be found frozen or in jams in several supermarkets and the ubiquitous Swedish furniture store!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0025\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24978518388\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0025\" src=\"https:\/\/farm5.staticflickr.com\/4564\/24978518388_d8c0d48363_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis whole whole month is all about Hygge and enjoying food! This year, besides a stollen I make each year, I  went for something lavishly festive and bursting full of wonderful flavors. This year’s Christmas highlight is a cake that boasts of tart, fruity sweetness of the Lingonberries, while the bold spices of allspice, cinnamon, coriander, ginger cloves and anise seeds from the Lebkuchen paired with the cardamom brings warm comfort. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0042\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/38819783102\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0042\" src=\"https:\/\/farm5.staticflickr.com\/4526\/38819783102_c68329efc1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Lingonberry Lebkuchen Festive Cake\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lingonberry-lebkuchen-festive-cake\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSD3l7cMHTq9k4AUPbCUcinFBB44Sz0QPMvHHgXDBXLk-jiXtprUR9cLahjGGyV1eUFrQAf9YIJxEJ00YIA1hjbZp13vqKvRb4ISprktABvoztw0f13qfLNqnWB7NGhyphenhyphenMwixPP\/s1600\/Lebkuchen-Lingonberry-Festive-Cake-by+Meeta+K.+Wolff-0037.jpg\" imageanchor=\"1\"\u003E\u003Cimg title=\"Lingonberry Lebkuchen Festive Cake By Meeta K. Wolff\" border=\"0\" alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0037-Thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSD3l7cMHTq9k4AUPbCUcinFBB44Sz0QPMvHHgXDBXLk-jiXtprUR9cLahjGGyV1eUFrQAf9YIJxEJ00YIA1hjbZp13vqKvRb4ISprktABvoztw0f13qfLNqnWB7NGhyphenhyphenMwixPP\/s320\/Lebkuchen-Lingonberry-Festive-Cake-by+Meeta+K.+Wolff-0037.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E60 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 10 \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E175 g butter, melted and cooled\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100 g soft brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g fine granulated suger\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 g cake flour (alternatively all-purpose flour)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 teaspoons Lebkuchen spice mix (\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\"\u003EMake the mix\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon vanilla extract\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220 ml almond milk \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the icing\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E175 g butter, softened\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400 g icing sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E70 g lingonberries (50 g for frosting + 20g for decorating), defrosted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E180 g cream cheese\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ehandful pistachios, chopped \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 degrees C. Prepare 3 18-cm round cake pans by greasing them and lining them with baking paper.\u003Cbr \/\u003E\n\u003Cli\u003EBeat the eggs with both sugars until the mixture is light, fluffly and almost doubled in volume. Use a stand mixer with a ballon whisk or alternatively a hand-held electric whisk.\u003Cbr \/\u003E\n\u003Cli\u003ESift together the dry ingredients in a separate bowl, then fold gently into the egg mixture. Pour the melted (cooled) butter and the whole milk and with the speed on low incoporate slowly.\u003Cbr \/\u003E\n\u003Cli\u003EDivide the mixture between the three prepared pans and bake in the oven for approx. 15 to 20 minutes or until the cake is beautifully golden, well-risen and springy to the touch. Test by inserting a skewer into the middle of the cake, if it comes out clean it's ready! Turn the cakes out on a wire rack and allow to cool completely.\u003Cbr \/\u003E\n\u003Cli\u003EIn the meantime make the icing by beating on high speed the butter, cream cheese and icing sugar using the paddle attachment on your stand mixer or the hand-held whisk. If there is a lot of liquid from the defrosted lingonberries, make sure you drain most of it, reserving a little bit for the icing. Add the lingonberries and gently fold into the icing, then add some of the reserved lingonberry juice to give the desired pink color to the icing.\u003Cbr \/\u003E\n\u003Cli\u003EAssembling the cake from here is easy. Divide the icing into three parts. Place a sponge layer on your cakestand and spread over with a layer of icing. Repeat the process with the remaining layers. Spread a generous icing layer on your final cake layer, then scatter with the remaining lingonberries reserved for the decoration. Sprinkle with the chopped pistachios. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0037\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/37963991985\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0037\" src=\"https:\/\/farm5.staticflickr.com\/4553\/37963991985_f7629c1fc5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI dived into something different this year - with this cake I seem to have hit all the right spots in the family. It is moist, aromatic and the zesty sweet tartness of the lingonberries add a fantastic accent to the entire cake. It will make a grand centerpeice at any table with the lingonberries throned like jewels on top of a cloud of creamy icing. \u003C\/p\u003E\u003Cp\u003EA huge thank you to all and everyone who have been constantly writing and keeping in touch with me over the past few months via all the channels. It’s good to be missed and I look forward to getting back the blog mojo and catching up on all your blogs too. \u003C\/p\u003E\u003Cp\u003EIf you are looking for more Christmas baking ideas last year I started this awesome \u003Ca href=\"https:\/\/www.pinterest.de\/meetawflh\/100%2B-best-christmas-baked-treats-compiled-by-meeta\/\"\u003EChristmas Cakes and Bakes Board\u003C\/a\u003E and since then it has grown quite a bit. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas showstoppers from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"ChristmasCookies2014-WM-004\" src=\"https:\/\/farm8.staticflickr.com\/7489\/15304096013_8802c923db_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Cranberry Orange Marzipan Stollen Buns 0061\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11295732373_3f44c23062_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" src=\"https:\/\/farm1.staticflickr.com\/569\/23060502819_374ec8f46d_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html\" target=\"_blank\"\u003ENorwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/StollenBuns.html\" target=\"_blank\"\u003ECranberry Orange Marzipan Stollen Buns\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\" target=\"_blank\"\u003EChocolate Gianduia Stollen With Cranberries and Papaya\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1097905379071953642\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/12\/lingonberry-lebkuchen-festive-cake.html#comment-form","title":"29 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1097905379071953642"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1097905379071953642"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/12\/lingonberry-lebkuchen-festive-cake.html","title":"Lingonberry Lebkuchen Festive Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSD3l7cMHTq9k4AUPbCUcinFBB44Sz0QPMvHHgXDBXLk-jiXtprUR9cLahjGGyV1eUFrQAf9YIJxEJ00YIA1hjbZp13vqKvRb4ISprktABvoztw0f13qfLNqnWB7NGhyphenhyphenMwixPP\/s72-c\/Lebkuchen-Lingonberry-Festive-Cake-by+Meeta+K.+Wolff-0037.jpg","height":"72","width":"72"},"thr$total":{"$t":"29"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-217423435550520847"},"published":{"$t":"2017-05-03T14:36:00.001+02:00"},"updated":{"$t":"2017-05-03T15:52:40.123+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Spiced Lentils, Pickled Vegetables and Kalettes"},"content":{"type":"html","$t":"\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0033\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0033\" src=\"https:\/\/c1.staticflickr.com\/3\/2823\/34379767035_e68fc7f810_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp; \u003Cp\u003EIf I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EMaybe it is the Indian in me. As far as I can remember I have always enjoyed my meals a lot more when I got to mix up the ingredients on my plate or in my bowl. From the very basic dal and rice, mixed with a few pickles and a refreshing yogurt raita - bowl food has always been my kind of food. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003ESince the Middle Ages, we have enjoyed ladling stews or porridge into “trenchers”, which basically were hollowed out bowls cut from loaves of old bread.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EThe concept of food in bowls is hardly a new one and I presume it originated from the Asian kitchens. The idea of Thali, which basically is an Indian-style meal, made up of a selection of various dishes, served on a platter, is basically to offer different flavors of sweet, salt, bitter, sour, astringent and spicy on one single plate. For us Indians, a proper meal should be a perfect balance of all the 6 flavors for our tastebuds .  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0027\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0027\" src=\"https:\/\/c1.staticflickr.com\/3\/2891\/34379764695_991d7b90c3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESince the Middle Ages, we have enjoyed ladling stews or porridge into “trenchers”, which basically were hollowed out bowls cut from loaves of old bread. Eventually, if one follows the \u003Ca href=\"http:\/\/www.bonappetit.com\/trends\/article\/a-history-of-how-food-is-plated-from-medieval-bread-bowls-to-noma\"\u003Ehistory of how food is plated\u003C\/a\u003E we seemingly evolved from bowls to plates, thanks to Marie-Antoine Careme, arguably the first celebrity chef, who brought plating into the modern world back in the 18\u003Csup\u003Eth\u003C\/sup\u003E century.  \u003Cp\u003EWhat we did not reckon with was the 21\u003Csup\u003Est\u003C\/sup\u003E century, and that our inner desire for comfort and social media would bring back the bowls stacking high in our cabinets. The Western world has taken to the bowl food trend with a vengeance and \u003Ca href=\"http:\/\/www.telegraph.co.uk\/food-and-drink\/features\/how-bowls-replaced-plates-in-our-kitchens\/\"\u003Ebowls have replaced plates in our kitchens\u003C\/a\u003E. It seems the common idea these days is not so much \u003Ci\u003Ewhat\u003C\/i\u003E you eat but \u003Ci\u003Ehow\u003C\/i\u003E you eat it, the key factor being that food has to look pretty while you shoot it.  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0045\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0045\" src=\"https:\/\/c1.staticflickr.com\/3\/2871\/33537930924_c15f1011f4_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E“The theory that food served in bowls is healthier than the same food served from plates is almost as loopy as Lord Sugar losing weight by eating food only using a tiny fork.” ~ Harry Wallop, Telegraph \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EAccording to Charles Spence, an expert in the psychology of taste at the University of Oxford, that while the idea is not completely foolish, bowl food might be \u003Ca href=\"http:\/\/www.bbc.com\/future\/story\/20160226-why-bowl-food-might-be-tricking-your-brain\"\u003Etricking your brain. \u003C\/a\u003EHe has pointed out that if you hold the bowl while eating from it, the receptacle’s weight could make them feel more satisfied with the meal.  \u003Cp\u003EAn idea I do have to agree with. There certainly is something more satisfying and comforting for my inner self, when I am hugging my bowl and scooping out dal and rice with my fingers! Not much comes close to that feeling. However, I am a firm believer of using common sense, especially when it comes to food and what goes into our bodies regardless of the current trend. The “what” is the key factor. I do not mind riding on the waves of trends but I make sure to make sensible and healthy choices adapting the trends to fit my diet, to complement my body and that of my family. I know that my bowl food is truly healthy and tastes better if I have selected fresh, regional, organic produce and if I have prepared each ingredient with care using my experience, knowledge and taste to guide me. That is the key concept to any kind of food.  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0012\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0012\" src=\"https:\/\/c1.staticflickr.com\/5\/4161\/34248939571_45381f0409_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003EKalettes\u003C\/h2\u003E\u003Cp\u003EA combination of kale and Brussels sprouts, \u003Ci\u003Ekalettes\u003C\/i\u003E are the latest vegetable to rock the food market.  \u003Cp\u003ESweet and nutty in flavor, the vegetable looks like a mini cabbage with delicate, kale-like leaves. Fans claim it is more versatile and quicker to cook than either of its parents, which tend to be boiled, steamed, or hidden in a smoothie. Kalettes, however, can be sautéed, roasted, grilled, microwaved and even eaten raw.  \u003Cp\u003E\u003Cfont size=\"1\"\u003ESource: \u003C\/font\u003E\u003Ca href=\"http:\/\/www.telegraph.co.uk\/foodanddrink\/foodanddrinknews\/11354807\/Move-over-kale-were-all-eating-kalettes-now.html\"\u003E\u003Cfont size=\"1\"\u003Ehttp:\/\/www.telegraph.co.uk\/foodanddrink\/foodanddrinknews\/11354807\/Move-over-kale-were-all-eating-kalettes-now.html\u003C\/font\u003E\u003C\/a\u003E\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0010\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0010\" src=\"https:\/\/c1.staticflickr.com\/3\/2871\/34221461572_1934791763_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBowl food today come in fancy names: Hippie Bowls, Nourish Bowls, Glory Bowls, Rainbow Bowls, Buddha Bowls. Whatever they are called – pick the one that shows your current state of mind and soul – the concept for all of them are similar. Building your own bowl is fairly easy and made to suit any diet.  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0051\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0051\" src=\"https:\/\/c1.staticflickr.com\/3\/2822\/34248943811_eeace4a2b6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ch2\u003EThe Components\u003C\/h2\u003E\u003Cp\u003E\u003Cb\u003EComplex Carbs\u003C\/b\u003E\u003Cbr \/\u003E\nComplex carbs are one of the main elements of the Buddha bowl. Sensible healthy choices are brown rice, barley, quinoa or millet. Prepare these with herbs and spices for added flavor. As a guideline, in terms of portions, complex carbs should make up roughly 20% of your bowl.  \u003Cp\u003E\u003Cb\u003EProteins\u003C\/b\u003E\u003Cbr \/\u003E\nAs I try to keep my intake of refined \/ simple carbs low, my bowls are packed with high power proteins. These give me not only the needed energy but helps me stay fit, reduce belly fat, keeps my hormones balanced and my hair and skin glowing. I also notice that when I allow myself to slip and indulge in more simple carbs my moods tends to sink. However, with my usual high protein diet I do not suffer from mood swings, my concentration is a lot better and I am able to maintain my weight. Proteins make up about 30% of the bowl and I usually pack my them with lentils, chickpeas, fish, eggs, quark, feta cheese, cottage cheese or chicken.  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0058\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0058\" src=\"https:\/\/c1.staticflickr.com\/3\/2816\/34248938011_bdf00a10f7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Cb\u003EVegetables\u003C\/b\u003E\u003Cbr \/\u003E\nI love my veggies and find the 10-a-day guideline fairly easy to keep. Buddha bowls are predestined for loading on the vegetables and these can be served in any form. You can steam, sauté, pickle or add them raw. Usually for a balanced Buddha bowl roughly 20% greens, like kale, spinach, rucola and 20% other seasonal vegetables like carrots, parsnip, beets, cabbage, broccoli, cauliflower will make up the perfect bowl.  \u003Cp\u003E\u003Cb\u003ESensible Extras\u003C\/b\u003E\u003Cbr \/\u003E\nI stress the sensible in this section as this is often where I find one can be tempted to stray from the healthier version of the Buddha bowl and pile on the calories. The extras usually refer to toppings, sauces and healthy fats and should only make up 10% of the entire bowl. This includes things like hummus, avocado, nut butters, pesto, tahini, nuts and seeds.  \u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0028\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0028\" src=\"https:\/\/c1.staticflickr.com\/3\/2822\/33537928634_62388672b9_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWith this basic guideline it becomes so easy to create a wholesome and entirely satisfying meal. Whether I am feeling the flow like a hippie or in my zen zone like the Buddha – there will always be a nourishing idea not far away. Bowl food is my soul food!  \u003Cp\u003E\u003Ca title=\"Buddha Bowls on Pinterest by Meeta K. Wolff\" href=\"https:\/\/www.pinterest.de\/meetawflh\/the-best-buddha-bowls\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: inline\" alt=\"Buddha Bowls on Pinterest by Meeta K. Wolff\" src=\"https:\/\/c1.staticflickr.com\/5\/4160\/34246502092_724d4afc1c_b.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003ETo provide you with a few more exciting and creative bowl food ideas I turned to my friends and group buddies on Facebook. They never let me down and as I was gathering the selection last night, not only was it stimulating my brain I was inspired with a few sensational ideas. There are over 70 awesome Buddha bowl, Glory bowls or Nourish bowls with a variety of flavors – from Thai to Mexican, vegan, cluten-free and with meat. I have placed them all in The Best Buddha Bowl board over on Pinterest – click on the image above to get your big healthy bowl! \u003C\/p\u003E\u003Cp\u003E\u003Ca data-pin-do=\"embedBoard\" data-pin-board-width=\"400\" data-pin-scale-height=\"600\" data-pin-scale-width=\"250\" href=\"https:\/\/www.pinterest.com\/meetawflh\/the-best-buddha-bowls\/\"\u003E\u003C\/a\u003E\u003Cscript async defer src=\"\/\/assets.pinterest.com\/js\/pinit.js\"\u003E\u003C\/script\u003E\u003Cp\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0024\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33995256930\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0024\" src=\"https:\/\/c1.staticflickr.com\/3\/2846\/33995256930_8698b4d298_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy own Buddha bowl is inspired by the Middle Eastern kitchen and comes loaded with giant couscous, crispy baked falafel, pickled vegetables, spiced lentils, hummus, garlic and the cutest kalettes! Each item is prepared differently with its own specific aromas and as each of the flavors come together into one harmonious bowl there is something similar to a flavor explosion.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Lentils, Pickled Vegetables and Kalettes\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/middle-eastern-style-buddha-bowl-giant-couscous-baked-falafel-hummus-lentils-pickled-vegetables-and-kalettes\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDUyZnx9oTrGQrD6f7leNL8kAnzCPw1VBdQliNWMhvFUnB6zNKTexIaBJeKPTgVBN_9J2GOuWAuQ2eZwFPl2qrBoyccQt2pLSQhByJ7pi6jv0A2u1ZYG8jEgS1kAg7_j5IZ2EB\/s1600\/Buddha+Bowls.png\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDUyZnx9oTrGQrD6f7leNL8kAnzCPw1VBdQliNWMhvFUnB6zNKTexIaBJeKPTgVBN_9J2GOuWAuQ2eZwFPl2qrBoyccQt2pLSQhByJ7pi6jv0A2u1ZYG8jEgS1kAg7_j5IZ2EB\/s1600\/Buddha+Bowls.png\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E Prep \u003Cbr \/\u003E\nTime: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 4  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g giant couscous, prepared according to packet instructions\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 portion my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/09\/cauliflower-chickpea-falafel-hummus.html\"\u003Ecauliflower chickpea recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 portion my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/09\/cauliflower-chickpea-falafel-hummus.html\"\u003Ehummus recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g pre-cooked Puy lentils\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 cloves garlic, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 small red onion, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 red chili, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g kalettes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g feta cheese\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the pickled vegetables\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003ECucumbers, kohlrabi, red peppers, carrots, grated\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, peeled\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ECouple of sprigs of dill\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 cups vinegar (apple cider or white wine)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cup water\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eapprox. 200g sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon each of peppercorns, mustard seed, fennel seed, coriander seed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon red pepper flakes (optional)\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EFirst make the pickles as they will need at least one day to infuse. In a small sauce pan, bring the vinegar, water, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat then allow to cool. I like grating or shredding my veggies but you can easily also cut them all into bite sized pieces if you prefer. Pack two (or three depending on the size) jars tightly with vegetables, garlic cloves, and dill. Ladle the pickle mix into the jars to cover the vegetables. Screw the lids back onto the jars and refrigerate. The pickles are ready to eat as soon as the next day, but will obviously gain flavor over time.\u003Cbr \/\u003E\n\u003Cli\u003ENow begin your prep for the buddha bowl by individually preparing each component separately. You can prepare the baked cauliflower and \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/09\/cauliflower-chickpea-falafel-hummus.html\" target=\"_blank\"\u003Echickpea falafels and the hummus\u003C\/a\u003E ahead of time\u003Cbr \/\u003E\n\u003Cli\u003EFor the lentils, heat 1 tablespoon olive oil in a pan. Add 2 garlic cloves and 1 chopped red onion. Sauté until fragrant and translucent. Add the red chili. Add the lentils. As the lentils are pre-cooked they really just need to heat through and soak up the aromatics. Once ready keep warm and set aside.\u003Cbr \/\u003E\n\u003Cli\u003EFor the kalettes reduce the heat to medium-low, pour in the remaining tablespoon olive oil in the pan, add the remaining garlic and onion and quickly sauté the greens. They will become crispy and crunchy, keep an eye on them so that they do not burn. Season both lentils and kalettes according to taste.\u003Cbr \/\u003E\n\u003Cli\u003EAssemble the buddha bowl by layering first the couscous, then place the lentils and kalettes around the quinoa. Dollop some hummus in the middle and pile a few falafels on top. Then scoop a tablespoon of the pickled vegetables and finally crumble the feta over the top.\u003Cbr \/\u003E\n\u003Cli\u003EWhat you now have is one extremely divine and inviting meal. I prefer this when the quinoa, lentils, kalettes and falafels are still warm. The falafels can be gently re-heated in the oven or the microwave. However, this meal is great too at room temperature. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolffs-0061\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003E\u003Cimg alt=\"Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolffs-0061\" src=\"https:\/\/c1.staticflickr.com\/5\/4168\/33995255020_7e3ba923a5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003ECraving a bowl? In reality whether you prefer eating out of a bowl or off a plate or on a banana leaf – the point of food is to relish the flavors, enjoy the complex aromas and savor the meal. It should be balanced and nutritional and no one ever said that a cheat once in a while would harm us. As a person who loves food – eating and working with it that is my only wish. Food has always been a source of memories and emotions for me and I try to build a healthy relationship with food and my eating habits. At the end of the day the vessel in which we eat from is not top priority! So open up a bottle of wine, grab a fork and come join me! Enjoy! \u003Cp\u003E\u003Cstrong\u003EYou might like these ideas grand bowl food from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0009\" src=\"https:\/\/farm8.staticflickr.com\/7335\/16480589622_2aa298aa8b_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Turmeric Slow Roasted Veggies Couscous Pilaf 0050\" src=\"http:\/\/farm8.staticflickr.com\/7460\/12188174315_60e0b639d0_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0197\" src=\"https:\/\/c1.staticflickr.com\/3\/2542\/32769195170_1160e387de_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" target=\"_blank\"\u003EMiso Ramen Bowl with Miso Glazed Chicken, Enoki and Shimeji Mushrooms\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\" target=\"_blank\"\u003ESlow Roasted Turmeric Vegetables with a Moghrabieh\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/ramen-bowl-venison-ginger-chili-kale-swede.html\" target=\"_blank\"\u003ERamen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/217423435550520847\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/217423435550520847"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/217423435550520847"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html","title":"Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Spiced Lentils, Pickled Vegetables and Kalettes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDUyZnx9oTrGQrD6f7leNL8kAnzCPw1VBdQliNWMhvFUnB6zNKTexIaBJeKPTgVBN_9J2GOuWAuQ2eZwFPl2qrBoyccQt2pLSQhByJ7pi6jv0A2u1ZYG8jEgS1kAg7_j5IZ2EB\/s72-c\/Buddha+Bowls.png","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4863597682187090534"},"published":{"$t":"2017-04-26T16:16:00.000+02:00"},"updated":{"$t":"2017-05-02T20:57:50.063+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Chamomile and Saffron Crème Caramel"},"content":{"type":"html","$t":"\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5\" src=\"https:\/\/c1.staticflickr.com\/3\/2853\/33436612863_f8f2ce6ffd_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E\u0026nbsp; \u003Cp\u003EAs a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20\u003Csup\u003Eth\u003C\/sup\u003E century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – \u003Ci\u003Ecronut\u003C\/i\u003E or \u003Ci\u003Ecruffin\u003C\/i\u003E anyone?\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EFor me the crème caramel will always have a wobbly satisfaction that smooth silky custard-type desserts usually do. Bathing in the luscious syrupy caramel sauce, the dessert becomes a magical experience that no unicorn fabled dessert (or drink) can ever match. It certainly is time for a revival of this culinary classic. Many good things came from the 80s and this certainly is right up there on the list.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003Ethe ideal custard for a crème caramel should be delicately flavored - not too rich or sweet \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EAt the heart of the crème caramel is of course, custard. Like all custards it starts with eggs, mixed with milk and heated to the required consistency. But not all custards are made alike – a rich crème anglaise, for example, should be thin enough to pour. The crème caramel is a set-custard baked and usually protected from the dry heat of the oven with a water bath and set firm enough to easily turn it on a plate. The firmness of the custard depends on the proportion of egg whites, because the whites form a matrix of albumen creating a gel, which helps to set the custard. The more egg white included, the firmer the custard. Custards cooked in this way were also called \u003Ci\u003Edouchets\u003C\/i\u003E and includes classics like bread and butter pudding, crème brûlée and of course our hero the crème caramel.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-4\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-4\" src=\"https:\/\/c1.staticflickr.com\/5\/4182\/34116445641_be85f0188d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-1\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-1\" src=\"https:\/\/c1.staticflickr.com\/5\/4168\/34116441981_438ed64a3b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe sublime smoky and caramel-ly aroma, with a hint of liquorice just makes this crème caramel better.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EFor me, the ideal custard for a crème caramel should be delicately flavoured - not too rich or sweet as it will fight with the caramel topping. I prefer a smooth creamy texture and usually go for whole eggs and twice the number of egg yolks – it is wonderfully egg-y but not overwhelmingly so! When it comes to the diary I am all for plain milk. In my opinion cream, although will make the custard softer and richer it is not required here. The milk and the eggs complete the job of making this a robust yet rich dessert. Finally for the caramel, I have come to love the flavor of muscovado sugar – it literally knocks my socks off! I add equal parts of the light brown sugar with a fine granulated sugar. The sublime smoky and caramel-ly aroma, with a hint of liquorice just makes this crème caramel better.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-2\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/34116439361\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-2\" src=\"https:\/\/c1.staticflickr.com\/3\/2846\/34116439361_935e92dc70_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe complexity of the custard comes from the way the caramel is absorbed by the custard over the time they spend together\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-8\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-8\" src=\"https:\/\/c1.staticflickr.com\/5\/4172\/33436610153_11a88ebff1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe complexity of the custard comes from the way the caramel is absorbed by the custard over the time they spend together in the fridge and sitting on the counter top. Crème caramel is at its best eaten at room temperature! Too cold and it will dull the perception of taste, and this is where you want liquid warmth, not the chill of an ice cream.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe crème caramel takes very kindly to being infused with herbs, flowers and spices.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EWhile I adore the traditional version with just a touch of vanilla to the custard, I often like playing with subtle flavorings. The crème caramel takes very kindly to being infused with herbs, flowers and spices. In this version I use mild flavors of chamomile and a pinch of saffron giving it a luxurious flavor. The quiet gentle flavor of chamomile, very much like crisp apples, carries hints of apple and floral sweetness while the subtle yet complex saffron adds a slight smoky aroma with tones of honey. A word of advice for both ingredients - please use in moderation. Both, chamomile and saffron can become overpowering fairly quickly if used abundantly.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-9\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-9\" src=\"https:\/\/c1.staticflickr.com\/3\/2809\/34116438531_b844824323_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt is one of the easiest desserts to make and following my tips and notes below I promise you will be whipping up the smoothest silky custard in no time. Making the caramel is probably the most challenging part of the dessert but with the step by step instructions this favorite is surprisingly easy to make. ENJOY!\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chamomile and Saffron Crème Caramel\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chamomile-and-saffron-creme-caramel\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s1600\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s1600\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 6 \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Ci\u003EFor the caramel:\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E60g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g light muscovado sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EFor the creme:\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ebutter for greasing forms\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E500ml whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E10g dried chamomile flowers\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of saffron\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs plus 4 yolks\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EGrease six ramekins or aluminum forms with butter and set aside. Pour the milk into a small pan, add the chamomile flowers and saffron and allow the milk to come to a simmer. Make sure you do not boil the milk. Turn off the heat, cover and leave to infuse while you make the caramel.\u003Cbr \/\u003E\n\u003Cli\u003EIn a deep saucepan put the two sugars for the caramel and add just enough water to barely cover the sugar - start with about 2 tablespoons. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan should no longer feel gritty when you run the spoon over it. As the water evaporates, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time.\u003Cbr \/\u003E\n\u003Cli\u003EWhen the syrup starts to turn golden at the edges, swirl the pan to ensure even coloring. Do not stir! When the syrup has turned a rich golden caramel color and has a sweet toasty fragrance, remove from heat. Divide the syrup between the molds, working quickly before it sets, and swirling to cover the bases. Set aside.\u003Cbr \/\u003E\n\u003Cli\u003EStrain the milk. In a heatproof bowl, whisk together the eggs and the eggs yolks. Add the sugar and continue to whisk until combined. Slowly pour the milk into the bowl, stirring all the time, then leave to settle for 15 minutes while the caramel sets. Meanwhile, heat the oven to 150C and boil a kettle.\u003Cbr \/\u003E\n\u003Cli\u003EIf there is any foam on the surface of the custard mixture skim then pour through a sieve into the ramekins and cover each one tightly with foil. Place the ramekins into a roasting pan. Pour hot water into the pan to two-thirds of the way up the ramekins. Bake in the oven for 15 minutes, then remove the foil and bake for another 12-15 minutes, or until the custard is just set but still slightly wobbles at the center. Remove from the bain-marie and leave to cool. Refrigerate until completely cold.\u003Cbr \/\u003E\n\u003Cli\u003ETo unmold, run a slim knife around the outside of each mold and invert on to plates. Serve at room temperature\u003C\/li\u003E\u003C\/ol\u003E\u003Ch2\u003ENotes\u003C\/h2\u003E\u003Cul\u003E\u003Cli\u003EFor a really smooth and creamy finish be as gentle as possible to avoid adding a lot of air in the mixture. \u003Cbr \/\u003E\n\u003Cli\u003EKeep the heat moderate while cooking the custard to ensure you get a really fine creme caramel.\u003Cbr \/\u003E\n\u003Cli\u003EI prefer a more liquid syrup to my creme caramel. If you like it thicker add less water and allow it to thicken more. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-7\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-7\" src=\"https:\/\/c1.staticflickr.com\/5\/4162\/33405552034_f06b82bd5a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis rich custard is an elegant and slightly extravagant stunning dessert. The sweet golden caramel offers beautiful smoky notes that pair so well with the chamomile and saffron. A perfect indulgent dessert with the way the almost-burnt caramel layer fuses on, and becomes one with, the creamy custard. It is nothing short of magic and worthy of being titled the “Greatest Dessert in the World!”  \u003Cp\u003E\u003Cstrong\u003EMore custard desserts from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Banana Brioche Pudding (05) by MeetaK\" alt=\"Banana Brioche Pudding (05) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BananaBriochePudding05.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0026) by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0026) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDH673guCcxB0y-CrdolJCPyL1s9K4nUzY30o_0wiTinbPmTE7Pyb0KGA5JDYbQLB3SNHGYgPMcxqhgPVoe-hTtZTXKiIbXB3evyOgGPe8XIYmBzrhRlKSVQyLg3t_qKP-8uknAg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\"\u003ECrème Caramel - Chocolate and Raspberry\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html\"\u003EBlood Orange Pot-Au-Creme with Dulche De Leche\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4863597682187090534\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4863597682187090534"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4863597682187090534"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html","title":"Chamomile and Saffron Crème Caramel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s72-c\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8473686633419325637"},"published":{"$t":"2017-03-22T17:04:00.000+01:00"},"updated":{"$t":"2017-03-22T17:14:58.536+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Cardamom And Orange Infused Quarkbällchen \/ Doughnuts"},"content":{"type":"html","$t":"\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073\" src=\"https:\/\/c1.staticflickr.com\/3\/2829\/33517573786_86714958c9_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E  \u003Cp\u003EThe last couple of weeks I’ve had my head down (mostly) and have been trying to get a lot of paperwork and organization done. The big “T” has been looming in our house and I have been procrastinating on this for as long as I possibly can.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe big “T” word? That would be the tax return paperwork! It’s the kind of job I dislike doing and although it really is a no brainer - just listing and sorting the paperwork I always seem to find something more urgent, creative, and interesting to do. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0056\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0056\" src=\"https:\/\/c1.staticflickr.com\/3\/2822\/33175044860_88e91b29ba_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003EDoughnut or Donut?\u003C\/h2\u003E\u003Cp\u003EThe official dictionary spelling of the word is \u003Cem\u003Edoughnut\u003C\/em\u003E with \u003Cem\u003Edonut\u003C\/em\u003E generally being listed as a variant of the preferred original spelling.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0016\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0016\" src=\"https:\/\/c1.staticflickr.com\/3\/2884\/33517576306_01a7c8574b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAdd to this more paperwork in the form of invoicing, working on a script for a new concept with a client, and help on 9th Grade assignments I was feeling kind of low. Although I have had my camera in my hands a few times it was mostly for quick test shoots to test a background or an idea. My day job at the university was also sucking the last bit from me and I was missing the creativity\u003C\/p\u003E\u003Cp\u003EI covet a few continuous hours where I can simply cook and photograph a few recipes for the blog! I admire those people who find the time and the focus to experiment and work on their creativity. Although my ideas are oozing, I am not finding the time to really realize them at the moment. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0011\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0011\" src=\"https:\/\/c1.staticflickr.com\/4\/3727\/32714830244_4a2569f944_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EDunkin’ Donuts was founded in 1950, and that is precisely when the use of \u003Cem\u003Edonut\u003C\/em\u003E first started to pick up steam. Ten years later in 1960 it went up like a rocket.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0023\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0023\" src=\"https:\/\/c1.staticflickr.com\/3\/2813\/32714831254_22503ec92a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA forced break – often a must to review and to get a better overview, took me into the kitchen in search of something to cook and experiment. The look on my face must have alerted my husband as he warned that paperwork for the tax return really needed priority. I do not remember what I barked but obviously I bit hard as he retreated to tend to the wound. I had no time to be sorry or to tend to my guilty conscious my mind was set and I really needed to satisfy a deep inner craving.  \u003Cp\u003EMy deep fat frying cravings are – well hidden fairly deeply! I hardly ever deep fat fry – usually turn to baking the items or simply not going there at all. It would be like waking up the sleeping giant. But every now and then I will buy an extra bottle of oil for the sole purpose of making pakoras, churros or … doughnuts.  \u003Cp\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0068\" src=\"https:\/\/c1.staticflickr.com\/4\/3674\/32714829344_6639fb0507_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003EPreferred Spelling?\u003C\/h2\u003E\u003Cp\u003EAlthough both spellings are acceptable, many style guides prefer the traditional \u003Cem\u003Edoughnut\u003C\/em\u003E, a preference that is also supported by popular usage. \u003Cem\u003EGarner’s Modern American Usage\u003C\/em\u003E list \u003Cem\u003Edoughnut\u003C\/em\u003E as the preferred spelling. It\u003Cem\u003E \u003C\/em\u003Estates that \u003Cem\u003Edonut \u003C\/em\u003Eor worse yet \u003Cem\u003Edo-nut\u003C\/em\u003E “should be reserved for eatery names and advertising,” not the world of publishing.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0060\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0060\" src=\"https:\/\/c1.staticflickr.com\/4\/3940\/33517575076_6c731b414a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESo as last week seemed longer than usual and I needed something to nibble on and I wanted to work on bringing my creative photography mojo back to the surface after being buried under all the paperwork for days! The kitchen, my favorite spice, a jar of tangy quark, flour ... the deep fat fryer and me! What happened was sublime in more ways than one.  \u003Cp\u003E\u003Ci\u003EQuarkbällchen\u003C\/i\u003E are a popular treat in Germany and are often sold at markets and bakeries. What makes them quintessentially different, and much tastier than its American counterpart the doughnut, is that it makes use of quark (find my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\"\u003Ehomemade recipe for quark\u003C\/a\u003E), which is a silky yogurt-like fresh cheese widely available in Germany. The quark adds extra moisture, giving the treats a milky flavor and a lighter smoother texture. Literally translated Quarkbällchen means “little quark balls” and although small do not be mislead – they are dangerous and one will never be enough. In my version I infused the batter with a good pinch of cardamom and orange zest to give it a warm, zesty flavor. Both work amazingly with the tangy quark. \u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0076\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33175045380\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0076\" src=\"https:\/\/c1.staticflickr.com\/3\/2854\/33175045380_8ab2aca5a6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cardamom And Orange Infused Quark Doughnuts\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cardamom-and-orange-infused-quark-doughnuts\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s1600\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s400\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT40M\"\u003E40 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes roughly 20 doughnuts \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g quark\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon cardamom powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 organic orange\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eextra sugar to coat the doughnuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E500g neutral flavored oil to deep fat fry\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EUsing your fingers rub together the orange zest and sugar to really get the flavors out. In a standmixer fitted with the paddle attachment, whisk together flour, sugar and orange zest, quark, baking powder, salt and cardamom powder into a thick and sticky dough.\u003Cbr \/\u003E\n\u003Cli\u003EPour the oil in a pot and bring it up to approx. 170 C (see note below). Alternatively, use a deep fat fryer.\u003Cbr \/\u003E\n\u003Cli\u003EUsing an ice-cream scoop, scoop out balls of dough and roll them quickly in the palm of your hands. Carefully drop into the oil - one by one. Make sure never to overfill the pot with your doughnuts, otherwise the temperature of the oil will drop and the dough will soak up too much fat.\u003Cbr \/\u003E\n\u003Cli\u003EFry the doughnuts for 3 to 5 minutes turning them around with a slotted spoon to ensure they are evenly colored on all sides. \u003Cbr \/\u003E\n\u003Cli\u003ESpread out some paper towels on a plate. Put the extra sugar into a plate. Take the doughnuts our of the hot oil and allow to drip on the paper towels. While the doughuts are still hot, place them on the plate with extra sugar and coat them well. \u003Cbr \/\u003E\n\u003Cli\u003EServe while still warm!\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Ch2\u003ENotes\u003C\/h2\u003E\u003Cul\u003E\u003Cli\u003ETo test for the perfect temperature - immerse a wooden skewer into the oil and if bubbles start forming around it - the oil has reached the right temperature to fry.\u003Cbr \/\u003E\n\u003Cli\u003ETo ensure crispy and not soggy doughnuts it is vital to keep the temperature of the oil at a constant level - 170 C is perfect\u003Cbr \/\u003E\n\u003Cli\u003EAs always with dealing with hot oil - be careful not to splash and keep a good distance from the pot when dropping in the doughnuts\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0035\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0035\" src=\"https:\/\/c1.staticflickr.com\/3\/2836\/33517577256_1966f8e70f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThese are fluffy, soft and light, these sweet sugared pillowy balls of dough will melt in your mouth. You will notice after your first bite that they are moister and tangier than the American style donuts. That is the first realization and as you continue you will taste the tangy quark, infused with my favorite \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E and that wonderful not of orange to perk up the flavors. It was the much needed break to get me back in front of my desk, of course with a few of these and a cup of steaming green chai! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-h4P5SOTH7T8\/WKQnFB868BI\/AAAAAAAAW0w\/-83FAvJhvz4\/s1600-h\/Rome2017-IG_SB-3%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2017-IG_SB-3\" style=\"margin: 0px 17px 0px 0px\" alt=\"Rome2017-IG_SB-3\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-cWmpXbuSwtY\/WKQnGlbndwI\/AAAAAAAAW00\/zE0JslN07eM\/Rome2017-IG_SB-3_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"350\" height=\"350\"\u003E\u003C\/a\u003E \u003Ch2\u003ERome 2017 | Food \u0026amp; Lifestyle Photography and Styling Retreat\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EJoin us for a ower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E \u003Cp\u003EWe still have a tickets for this small and intensive workshop. Meet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. It will be a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.  \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these special sweet treats from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqoWkh25CeuA-6KIKEEO2cNuuJXKJKCq2pObNr3DQDzB_CBzREMSHSA8VywC1JJU72Sg7yx6uTAc4kcGH7HvnJBwbIFbQvv49b2qam0dr0lkwuqhCmA8aoDICyHgGuDK3_ZJRDYA\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Kanelbullar-0094-WM\" src=\"http:\/\/farm8.staticflickr.com\/7117\/7710518474_89bfab9b85_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Semlor-Swedish Cream Buns 0117\" src=\"https:\/\/v4s1.yimg.com\/sj\/2810\/12908147933_0de0cdd608_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html\"\u003ESaffron and Cardamom Doughnuts with Pistachios\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html\"\u003EKanelbullar–Swedish Cinnamon Buns \u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/03\/SemlorSwedishCreamBuns.html\"\u003ESemlor - Swedish Cream Buns\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8473686633419325637\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8473686633419325637"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8473686633419325637"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html","title":"Cardamom And Orange Infused Quarkbällchen \/ Doughnuts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s72-c\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3673433983952856126"},"published":{"$t":"2017-03-01T17:39:00.000+01:00"},"updated":{"$t":"2017-03-01T17:39:17.666+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Game"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photography \/ Styling"}],"title":{"type":"text","$t":"Ramen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede"},"content":{"type":"html","$t":"\u003Ca title=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0197\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/ramen-bowl-venison-ginger-chili-kale-swede.html\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0197\" src=\"https:\/\/c1.staticflickr.com\/3\/2542\/32769195170_1160e387de_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Cstrong\u003EBavaria meets Asia!\u003C\/strong\u003E  \u003Cp\u003EOne of the current projects I am working on for a new Travel, Food and Lifestyle magazine, will take me to Bavaria a couple of times this year. I am really looking forward to it as not only does the State of Bavaria have a uniquely varied landscape and wonderfully multi-faceted locals, but also the Bavarian cuisine, which is hearty and rustic traditionally, has been undergoing an impressive reform. That is where my project docks on and takes it a step further. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EFirst allow me to welcome all the new German – Bavarian readers to my blog coming from the Bavarian magazine. For you I have published the recipe in German in a printable form. \u003Cbr \/\u003E\n\u003Cem\u003EIhr findet das Link zum Rezept in Deutsch unten. Ich hoffe es schmeckt euch! \u003C\/em\u003E \u003Cp\u003EFor my regular readers here is a bit more about the project!  \u003Cp\u003ETraditional Bavarian food is generally hearty and very filling, with many meat and potato-based dishes. However, many chefs are now experimenting with new creations, making their menus healthier and lighter or fusing traditional ingredients with international influences. I have been very keen to discover the trend. When the client, a publishing house in Germany, called, explaining their focus on Bavaria: travel, lifestyle and culinary experiences and they wanted me to help them with the culinary aspect of the magazine I instantly knew which way to go!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe challenge I take on is to come back and prepare another more international dish using the same ingredients.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EIn the next few months, I will meet up with a few talented chefs and cooks in their kitchens across Bavaria. They will prepare a Bavarian dish they choose, with their specific signature and I will photograph their special dish and interview them. However, it does not end here, the challenge I take on is to come back and prepare another more international dish using the same ingredients. It's an exciting concept that I helped to develop with the client.  \u003Cp\u003E\u003Ca title=\"Zirbelstube-by Meeta K. Wolff-0150\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32995673172\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Zirbelstube-by Meeta K. Wolff-0150\" src=\"https:\/\/c1.staticflickr.com\/1\/597\/32995673172_1d2a1922af_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zirbelstube-by Meeta K. Wolff-0077\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33152021215\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Zirbelstube-by Meeta K. Wolff-0077\" src=\"https:\/\/c1.staticflickr.com\/1\/721\/33152021215_543bc9475d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ELate January I headed to Nürnberg for my first job at the \u003Ca href=\"http:\/\/www.zirbelstube.com\/\"\u003EZirbelstube Restaurant \u0026amp; Hotel\u003C\/a\u003E. Nürnberg is situated in the Bavarian region of Franconia and as I got the gist while I did some research, that there are often huge differences between the different regions of the state – mostly however in people’s minds! Nürnberg is best known for its famous Christmas market – the Christkindle Markt – or the very popular small and piquant Nürnberger sausages. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe ginger and chili were my guiding ingredients!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EI, however, was not at the Zirbelstube Restaurant for sausages! Sebastian Kunkel the young and sincere chef of the restaurant was going to share his special dish with me. The dish prepared was venison with white poppy seeds, celeriac mash, ginger and chili kale served with dried fruit compote. When Sebastian sent me his suggestion for the dish per email I instinctively knew which direction I was going to take my own creation. The ginger and chili were my guiding ingredients!  \u003Cp\u003E\u003Ca title=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0286\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33152015805\/in\/dateposted\/\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0286\" src=\"https:\/\/c1.staticflickr.com\/1\/669\/33152015805_128ec8e21d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0233\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32306569304\/in\/dateposted\/\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0233\" src=\"https:\/\/c1.staticflickr.com\/3\/2090\/32306569304_01ac1e368d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EWhile Sebastian used a variety of dried fruit, like figs, cranberries, plums and apricot for his bold compote rounded off with typical Bavarian “Weißbier”, I chose to use only plums deglazing it with some Mirin rice wine. \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EThe magazine is due out next week and I really wanted to share my version with you. I loved all the ingredients that Sebastian used as they were versatile and easily transferable to the idea I had in my head. Ginger and chili embraced the dish and I kept Sebastian’s idea of using it in the kale, but also spiced up my swede, which I cut into juliennes and gently sautéed. Sebastian used a spice mix which included aromatic spices like juniper berries, cloves, all spice, star anise, mustard seeds. I used the idea and some of the similar spices and created my own using cumin and fennel seeds, star anise and a bit of cinnamon for a wonderful savory mix for the meat and the vegetables. While Sebastian used a variety of dried fruit, like figs, cranberries, plums and apricot for his bold compote rounded off with typical Bavarian “Weißbier”, I chose to use only plums deglazing it with some Mirin rice wine.  \u003Cp\u003E\u003Ca title=\"Zirbelstube-by Meeta K. Wolff-0161\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33152022355\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Zirbelstube-by Meeta K. Wolff-0161\" src=\"https:\/\/c1.staticflickr.com\/1\/685\/33152022355_22538d0df1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zirbelstube-by Meeta K. Wolff-0118\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33024852471\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Zirbelstube-by Meeta K. Wolff-0118\" src=\"https:\/\/c1.staticflickr.com\/3\/2823\/33024852471_6f99db6ff3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zirbelstube-by Meeta K. Wolff-0112\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32995673642\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Zirbelstube-by Meeta K. Wolff-0112\" src=\"https:\/\/c1.staticflickr.com\/4\/3667\/32995673642_e1130dcb70_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMaking this simple bowlful of ramen noodles topped off with nourishing veggies and a piquant sweet and sour dried fruit and served with succulent venison filet strips is somewhere between home-y and fine-dining. The venison, used distinctively for the project, can be easily substituted with the more common beef or pork filet. For vegetarians use big meaty oyster mushrooms instead. As each item is prepared individually for the ramen bowl the steps are not complicated and anyone who has made your typical “bowl food” or ramen bowls will appreciate the simplicity of the dish. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EAs one dish it is just explosive! \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EWhat I love about meals like this is that the ingredients complement each other by counterbalancing the flavors perfectly. So while you have the chili and ginger in the kale, swede and plum compote, they work and taste differently with each pairing. As one dish it is just explosive!  \u003Cp\u003E\u003Ca title=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0189\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33152020035\/in\/dateposted\/\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0189\" src=\"https:\/\/c1.staticflickr.com\/1\/750\/33152020035_ed965978f3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Ramen Bowl with Sesame Poppy Seed Venison Ginger Chili Kale and Swede\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ramen-bowl-with-venison-ginger-chili-kale-and-swede\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJoT6KRyICV8Nr5w1ckCVUx8dRHdj2wXqB7i-9L-EdBh6crU2DVxUQOqdo6X7hG_GPHTizy6GOxoSFtEU5Q0Qj_v4imBy9bnt_jporMhH__N880xhbiRxnjauZOdwsc50-iux\/s1600\/GingerChilliKaleVenisonRamenBowl-by+Meeta+K.+Wolff-0201.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJoT6KRyICV8Nr5w1ckCVUx8dRHdj2wXqB7i-9L-EdBh6crU2DVxUQOqdo6X7hG_GPHTizy6GOxoSFtEU5Q0Qj_v4imBy9bnt_jporMhH__N880xhbiRxnjauZOdwsc50-iux\/s400\/GingerChilliKaleVenisonRamenBowl-by+Meeta+K.+Wolff-0201.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H00M\"\u003E1 hour\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 4 \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 star anise\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons cumin seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon whole cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon fennel seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon coriander seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cassia cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon mustard seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon dried lemon peel\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g Venison, cut in approx. 2 cm slices \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g fresh kale, washed and and the leaves removed from the stem. \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 small swede, cut in fine strips\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4-6 com thick piece ginger, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 red chilies, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 cloves garlic, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g ramen noodles\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g poppy seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sesame seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g dried plums\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ECoconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESesame seed oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EMirin - rice wine\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch spring onions\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the spice mix put all the whole spices except the lemon peel in a skillet and gently heat for 30 seconds to 1 minute until fragrant. Then place everything including the lemon peel in a spice grinder and grind until fine. You will have a lot more than you need for this recipe. Place in a clean dry jar and store for up to a month.\u003Cbr \/\u003E\n\u003Cli\u003EBring some salted water to a boil in a pot. Add the kale in portions and blanch for 2 minutes. Remove with a slotted spoon and put the leaves in ice cold water. This will slow down further cooking and retain the vibrant green color. \u003Cbr \/\u003E\n\u003Cli\u003EIn a small heat about 1 tablespoon of coconut oil on high heat. Add 2 teaspoon each of ginger and garlic, 1\/2 teaspoon chili and 1\/2 teaspoon of the spice mix - sauté until onions are transparent and fragrant. Reduce heat and then add the swede strips, toss well to coat - sauté well until soft. Add a few drops of sesame oil, season and remove from wok. Keep warm.\u003Cbr \/\u003E\n\u003Cli\u003EReheat the wok and add 1\/2 teaspoon coconut oil. Again add 1 teaspoon each ginger and garlic, 1\/2 teaspoon chili - sauté for a few minutes. Add the kale and toss well and stir-fry for 1-2 minutes. Add a few splashes of mirin and a drizzle of sesame oil. The kale should still be crunchy and vibrant green in color. \u003Cbr \/\u003E\n\u003Cli\u003ECook ramen noodles according to packet instructions. In the meantime throw in the rest of the ginger, garlic in 1\/2 tablespoon coconut oil in the hot wok. Add the dried plums, 1\/2 teaspoon spice mix and stir well. Pour about 1\/2 liter mirin, add the brown sugar and allow everything to caramelize and thicken for 3 to 5 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EPat the venison dry. Season with salt and cracked pepper and some spice mix. Heat a skillet with some coconut oil and brown the venison on each side for about 1-2 minutes. Remove from the heat and allow to rest. \u003Cbr \/\u003E\n\u003Cli\u003EIn the meantime begin assembling the bowls by dividing the ramen noodles in four bowls. Top with the swede strips, kale, spring onion slices and the caramelized plum compote. Mix the sesame and poppy seeds in a plate and coat the venison slices with the seeds. Cut in strips and place on top of the noodles. Sprinkle with some poppy seed and sesame mix and serve hot. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Ch2\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ramen-bowl-with-venison-ginger-chili-kale-and-swede\/de\" target=\"_blank\"\u003ERezept in Deutsch findet iht hier!\u003C\/a\u003E\u003C\/h2\u003E\u003C\/div\u003E\u003Ch2\u003E\u003Chr\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0201\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32771633220\/in\/dateposted\/\"\u003E\u003Cimg alt=\"GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0201\" src=\"https:\/\/c1.staticflickr.com\/4\/3749\/32771633220_1bfb5e4a76_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EI hope you enjoyed the little insight to one of my projects. I love sharing the images and recipes here and allow you to be a part of it. The ramen bowl is big on flavor and just needs a bit of prep to make sure you can follow the steps one after the other without much fuss. The leftover spice mix can be stored in a jar and used to season, other meat and veggie dishes. The spices in the mix are typically found in cuisines from India, Middle East and other Asian countries so you can use it in everything from curries to tagines. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-h4P5SOTH7T8\/WKQnFB868BI\/AAAAAAAAW0w\/-83FAvJhvz4\/s1600-h\/Rome2017-IG_SB-3%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2017-IG_SB-3\" style=\"margin: 0px 15px 0px 0px\" alt=\"Rome2017-IG_SB-3\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-cWmpXbuSwtY\/WKQnGlbndwI\/AAAAAAAAW00\/zE0JslN07eM\/Rome2017-IG_SB-3_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"350\" height=\"350\"\u003E\u003C\/a\u003E\n\u003Ch2\u003ERome 2017 | Food \u0026amp; Lifestyle Photography and Styling Retreat\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EPower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E\n\u003Cp\u003EMeet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. I believe in providing a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops. \n\u003Cp\u003E\u0026nbsp; \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h2\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these fusion influences from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\n\u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0035\" src=\"https:\/\/farm9.staticflickr.com\/8637\/16087493889_25e774a3b6_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\n\u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Zucchini Mango Salad Thai Style (0127)\" src=\"https:\/\/farm3.staticflickr.com\/2931\/14583573417_d9b0b22c43_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\n\u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0003\" src=\"https:\/\/farm8.staticflickr.com\/7440\/16295289689_4abc0e31b9_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E\n\u003Ctd width=\"119\" align=\"center\"\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html\" target=\"_blank\"\u003EThuringia Meets Asia: Dumpling Sushi and Dim Sum\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\n\u003Ctd width=\"140\" align=\"center\"\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/07\/ZucchiniMangoSalad.html\" target=\"_blank\"\u003EThai inspired Zucchini Mango Salad\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\n\u003Ctd width=\"134\" align=\"center\"\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" target=\"_blank\"\u003EMiso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E\n\u003Cp\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003C\/p\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003Cstrong\u003E\u003C\/strong\u003E\n\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3673433983952856126\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/ramen-bowl-venison-ginger-chili-kale-swede.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3673433983952856126"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3673433983952856126"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/ramen-bowl-venison-ginger-chili-kale-swede.html","title":"Ramen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJoT6KRyICV8Nr5w1ckCVUx8dRHdj2wXqB7i-9L-EdBh6crU2DVxUQOqdo6X7hG_GPHTizy6GOxoSFtEU5Q0Qj_v4imBy9bnt_jporMhH__N880xhbiRxnjauZOdwsc50-iux\/s72-c\/GingerChilliKaleVenisonRamenBowl-by+Meeta+K.+Wolff-0201.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6275600358763585358"},"published":{"$t":"2017-02-22T13:30:00.000+01:00"},"updated":{"$t":"2017-02-22T16:07:04.233+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lamb"}],"title":{"type":"text","$t":"Punjabi Style Curried Lamb and Peas - Keema Matar"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-3\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-3\" src=\"https:\/\/c1.staticflickr.com\/1\/524\/32634427730_00fe58b0d4_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy life – most of it – has always revolved around food. My mother’s father was a hotel \/ restaurant inspector and my father is a hotelier. As a little girl I spent most of my time in the various kitchens of the hotels. I watched as the pastry chef made my sweet patisserie dreams come true, squealed in disgust as the butcher axed the chickens, was intrigued by the way the sous chef magically whipped up the smoothest sauce béarnaise or waited impatiently as the trucks came into the delivery loaded with tropical fruit and vegetables from all over the world. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe bustle that probably looked like chaos from the outside worked in fact like a perfectly tuned engine. Each person knew what his or her job was, where to step and most importantly when! The professionalism really fascinated me.\u003C\/p\u003E\u003Cp\u003EThere was always a lot of bustle in my grandmother’s kitchen. When we visited my grandparents during our vacations it was always a warm reunion of several family members gathering from different parts of the world in their comfortable colonial Delhi home. Like a moth to the flame I was drawn to the fire of the stoves in the kitchen. There were no fancy gadgets like those in the big shiny hotel kitchens. Instead her kitchen was powered with a mortar and pestle, rolling pins, old sharp knives, cast iron pots and skillets. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-2\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-2\" src=\"https:\/\/c1.staticflickr.com\/3\/2911\/32860954412_a85f1eab09_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-11\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\/\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-11\" src=\"https:\/\/c1.staticflickr.com\/1\/539\/32860956442_8f16f8301b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy grandmother was a phenomenal cook who could whip up a meal for a party with such ease it was almost like alchemy. A pinch of woody coriander, a dash of earthy cumin or peppery turmeric came together with ripe tomatoes, sweet onions and garlic. Succulent chunks of roasted lamb simmered until it melted at the touch of a fork, long grains of perfectly steamed Basmati rice perfumed with cloves and coriander and a touch of saffron – watching her in the kitchen was pure magic.  \u003Cp\u003ELuckily my mother was an avid learner and once back home, she was able to recreate several of my grandmother’s dishes, with her own special touch. I remember my mother’s incredibly rich vegetable biryani with soft pieces of spiced cauliflower and potatoes cooked on a slow flame until everything is tender and aromatic. Sometimes she added a touch of sweetness with sprinkles of raisins or nutty cashews.  \u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-8\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-8\" src=\"https:\/\/c1.staticflickr.com\/3\/2826\/32201081473_62f7edd3a5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThen there was her wonderful keema – a flavor packed dish made with ground lamb laced with whole and ground spices and sweet green peas. It was a small feast, especially when served with her rich parathas. My dad however loved to scoop up the ground meat with morsels of brown pita bread – a specific kind he buys at a Syrian bakery in Dubai.  \u003Cp\u003EA few weeks ago my son and husband spent a couple of days in Bavaria on a boy’s trip. I was home alone one evening feeling homesick and craving my mum's meals. Keema craving to be specific. As I started to prepare my own dish I chatted with mum via Skype.  \u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-6\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-6\" src=\"https:\/\/c1.staticflickr.com\/3\/2734\/32860953132_dc6794d460_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\"You know mama it never quite tastes the way you or nani made it!\" My mum laughed and said \"That is because you spice it with your own special memories unique only to either nani or me!\" Then she told me to make sure I add fresh tomatoes and not to forget the eggs. \"Then think of nani just before you take your first bite!\" You know what? It was the best keema I ever made.  \u003Cp\u003EMy mum always topped her keema with boiled eggs. Like jewels they would sit on top of the browned curried lamb and we would all grab large spoonfuls of the meat with half an egg balancing precariously on the serving spoon. Wrapped in memories of my grandparents and parents each bite was just like I remembered. The best part was I was able to find a similar brown Syrian pita bread that my dad enjoyed. Do you have a favorite dish that you remember your parents or grandparents making?  \u003Cp\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-9\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-9\" src=\"https:\/\/c1.staticflickr.com\/1\/661\/32201083163_f89a2e852f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Punjabi Style Curried Lamb and Peas - Keema Matar \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/punjabi-style-curried-lamb-and-peas-keema-matar\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhe4EVkuOMU3uetTNNCKMblRigHMErWtokrnTGtLG6ZvjDNU82GnWVMoqKEA-7_HGS9HnVgwR20r2_uihBtFryLmG0YeQDIjlFaEgYmrPFkEPOB0Te9o7eWRgfW3SHBdxXzVgvX\/s1600\/Punjabi+Curried+Lamb+-+Keema+-+MeetaKWolff-9.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhe4EVkuOMU3uetTNNCKMblRigHMErWtokrnTGtLG6ZvjDNU82GnWVMoqKEA-7_HGS9HnVgwR20r2_uihBtFryLmG0YeQDIjlFaEgYmrPFkEPOB0Te9o7eWRgfW3SHBdxXzVgvX\/s400\/Punjabi+Curried+Lamb+-+Keema+-+MeetaKWolff-9.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT0H45M\"\u003E45 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 4 \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E700g ground lamb\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 red onion, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 cloves garlic, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1.5 inch piece ginger, mashed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g frozen or fresh peas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 green chilli, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon chilli powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon coriander powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon cumin powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon garam masala powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon turmeric powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons thick Greel yogurt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons tomato puree\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tomatoes, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 eggs, hard boiled\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch coriander leaves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon ghee\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EWhole Garam Masala: 4 cloves, 4 cardamoms, 1 inch cinnamon stick, 4-5 wild long black peppers \u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EHeat the ghee in a large skillet. Add the whole garam masala spices and as they begin to splutter, add the onions and sauté until brown - this should take about 5 minutes. Add the garlic and ginger and continue to fry for a further few minutes.\u003Cbr \/\u003E\n\u003Cli\u003EAdd all the spice powders (chilli, coriander, cumin and turmeric) except for the garam masala powder. Incorporate and sauté to approx.. 10 minutes stirring constantly. If the masala begins to stick to the bottom add a few splashes of water to deglaze the pan.\u003Cbr \/\u003E\n\u003Cli\u003EAdd the tomato puree, fresh tomatoes. Mix well then add the Greek yogurt. Sauté for a few minutes. Lower the heat and simmer for about 5-8 minutes until the oil begins to appear through the masala. Turn up the heat again and the green chilli and the lamb. Mix well, breaking up any lumps with a wooden spoon.\u003Cbr \/\u003E\n\u003Cli\u003EOnce the meat has browned evenly, add about half a cup of water and allow to simmer for about 20 minutes. Add the peas and finally the garam masala powder and season to taste. Cook for a few minutes until the peas have cooked through. The consistency of the dish should be moist but without any liquid or sauce. Sprinkle with coriander leaves, cut the hard bowl eggs in half and spread over the meat.\u003Cbr \/\u003E\n\u003Cli\u003EServe this with pita bread, rotis or parathas. I love warming the pita bread in some wet parchment paper, wrap tightly and nuke it in the microwave for a few seconds. Then spread with some ghee sprinkled with a few chilli flakes.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Punjabi Curried Lamb - Keema - MeetaKWolff-12\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html\"\u003E\u003Cimg alt=\"Punjabi Curried Lamb - Keema - MeetaKWolff-12\" src=\"https:\/\/c1.staticflickr.com\/3\/2592\/32201085253_f58e5db91c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis dish for me has all the flavors of pure \u003Ci\u003Eumami\u003C\/i\u003E – that unexplainable flavor that sets not just one taste bud reeling, but seems to get all of them working overtime. It is as spicy as you want to make it, sweet, savory and aromatic – our Indian answer to the Italian Ragù or the Mexican Chili! The key to this recipe is using the whole spices and roasting them in the ghee to release all the powerful aromas and locking them right at the beginning. Make sure the spices you use are fresh and if you can grind them freshly in a mortar and pestle or a electric grinder. You won’t regret it.  \u003Cp\u003EIn my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Spice%20Infusions\"\u003ESpice Infusions\u003C\/a\u003E series I share a lot of useful details about the Indian spices and how to use them and in my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EEnspiceopedia - Spices of India\u003C\/a\u003E I explain how various Indian spices are used. Worth checking out if you are unfamiliar with some of the spices.  \u003Cp\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-h4P5SOTH7T8\/WKQnFB868BI\/AAAAAAAAW0w\/-83FAvJhvz4\/s1600-h\/Rome2017-IG_SB-3%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2017-IG_SB-3\" style=\"margin: 0px 17px 0px 0px\" alt=\"Rome2017-IG_SB-3\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-cWmpXbuSwtY\/WKQnGlbndwI\/AAAAAAAAW00\/zE0JslN07eM\/Rome2017-IG_SB-3_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"350\" height=\"350\"\u003E\u003C\/a\u003E  \u003Ch6\u003ERome 2017 | Food Photography and Styling Retreat\u003C\/h6\u003E\u003Cp\u003E\u003Cstrong\u003EPower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003ECurrently participants are coming from California, Switzerland and Italy - join us!\u003C\/em\u003E\u003C\/strong\u003E  \u003Cp\u003EMeet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. I believe in providing a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.  \u003Ch6\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h6\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Indian curries from What’s for lunch. Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_7d8e985cf5_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0075)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/16366378399_6503c09a7d_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Butter Chicken (01) by MeetaK\" alt=\"Butter Chicken (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"160\" height=\"236\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html\"\u003EPork Vindaloo with Cashew Nuts \u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003ELamb Balti\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003ECreamy Butter Chicken\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6275600358763585358\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6275600358763585358"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6275600358763585358"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/punjabi-style-curried-lamb-and-peas.html","title":"Punjabi Style Curried Lamb and Peas - Keema Matar"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhe4EVkuOMU3uetTNNCKMblRigHMErWtokrnTGtLG6ZvjDNU82GnWVMoqKEA-7_HGS9HnVgwR20r2_uihBtFryLmG0YeQDIjlFaEgYmrPFkEPOB0Te9o7eWRgfW3SHBdxXzVgvX\/s72-c\/Punjabi+Curried+Lamb+-+Keema+-+MeetaKWolff-9.jpg","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8347625190794817992"},"published":{"$t":"2017-02-08T09:30:00.000+01:00"},"updated":{"$t":"2017-03-24T17:23:54.479+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"German Style Smoked Gammon and Split Pea Stew"},"content":{"type":"html","$t":"\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-Cover\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32750686835\/in\/photostream\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-Cover\" src=\"https:\/\/c1.staticflickr.com\/1\/259\/32750686835_943a4cc7cf_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E  \u003Cp\u003EImagine that stories were like a stew or a soup. People could weave their stories with ladles of wonderful rich, thick and flavorsome ingredients, adding their own culturally unique seasoning to their tales. Just like stews, all cultures and each tradition intertwines its own specific aromas and tastes – and so their stories could be spicy, sweet, bitter or pungent. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EImagine however if we were served the same bland broth every day. There was nothing saucy or spicy about it, lacking in zest and taste, we were confronted with a flat insipid brew day-in-day-out. Our stews requires a skilful cook to combine diverse ingredients, cleverly pairing an assortment of flavors and aromas to create a soul satisfying dish, in the same way our stories depend on the variety of cultures, religions and traditions represented by the people who stand behind them. The storyteller’s experiences pepper his story making it distinct, compelling, exotic and engaging to the rest of us. Just like we have no appetite for a watery and tasteless broth, our inner core has no desire for banal and characterless fables.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0086\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626783601\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0086\" src=\"https:\/\/c1.staticflickr.com\/1\/600\/32626783601_c151671f5b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBuilding a wall around our wisdom and intelligence and banning cultures and societies has all the makings of that very bland broth we do not want to be served. Not today, not tomorrow – never – not when we know that there are vibrant ingredients and piquant expertise to enrich and spice up our way of life. If we can open up our kitchens to foreign and exotic ingredients and flavors allowing Indian spices, Mexican jalapeños, Arabic zaatar, African yams, Chinese noodles or Japanese rice to enrich our stews, opening our hearts to the stories from foreign cultures will cultivate and season our minds. \u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0105\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626780081\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0105\" src=\"https:\/\/c1.staticflickr.com\/1\/583\/32626780081_0e257ac635_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0099\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626782081\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0099\" src=\"https:\/\/c1.staticflickr.com\/1\/504\/32626782081_189ce9386d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EYesterday my shopping route took me, besides my regular market visit, to the Asian store, the Syrian store, the Turkish store then the organic store. As I got into the car to head back home I thought how absolutely lucky I am to have the luxury of this diverse range. I felt enriched and happier as at each of these stores I chatted to the store owners. We talked politics (number one topic currently), told stories of our family issues and shared food recipes and tips. If Germany's immigrant policy would have been any different, I \/ we would not have this huge advantage of diverse lifestyles and wonderful insight and exchange of cultures. At the university where I work, we have a saying \"Wir sind bunt!\" It translates to \"We are colorful!\" reinstating it, it is not just the color of skin but also the colorful characters, vibrant cultures, insightful religions and knowledgeable experience that makes for a very flavorful stew!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0122\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32597149212\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0122\" src=\"https:\/\/c1.staticflickr.com\/1\/773\/32597149212_f2124ca3f6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0127\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32709554856\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0127\" src=\"https:\/\/c1.staticflickr.com\/1\/512\/32709554856_3a6f309eb8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy smoked gammon and split pea soup is very much inspired by the German kitchen. The “Erbsensuppe” is a well known stew served commonly during winter at many ski resorts in Germany and Austria. While Weimar certainly is not a ski resort but the last few weeks it has been freakishly cold. While thick socks, fleecy blankets and flannels did a lot to keep the cold away we relied on such hearty stews to warm us from the inside.  \u003Cp\u003EThere are so many wonderful layers of flavors in this stew making it not only a grand weeknight family dinner but can very well be served as an informal dinner with friends. Smoked gammon adds that amazing husky rustic aroma to the soup. While the root vegetables bring out the slight sweetness, the split peas emphasize the bold rustic taste. \u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0110\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31936325633\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0110\" src=\"https:\/\/c1.staticflickr.com\/1\/726\/31936325633_e0039e184c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote\u003C\/b\u003E: Many people get confused by the difference between gammon and ham. There is not much of a difference to be honest! Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Salting preserves food by drawing the moisture out, therefore allowing the meat to mature safely and to develop flavor. If you cannot find gammon in your stores by all means use a good cured ham instead.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Smoked Gammon and Split Pea Stew\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/smoked-gammon-and-split-pea-stew\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s1600\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s400\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H00M\"\u003E2 hours\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 6  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E400g green split peas, picked through, small stones discarded\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large carrot, peeled and cut into bite-sized pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large parsnip, peeled and cut into bite-sized pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 medium onion, peeled and coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large clove garlic, smashed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bay leaf\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-5 springs each marjoram and thyme \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 litres vegetable stock\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E900g smoked gammon, sliced and cut into cubes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g bacon cubes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EDrizzle of extra virgin olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pumpkin seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EParsley\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPut the split peas in a bowl, cover with water and set aside. \u003Cbr \/\u003E\n\u003Cli\u003EHeat the olive oil in a large, heavy bottom pot over medium heat. Add carrot, onion and parsnip and season with salt and pepper. Cook, stirring, until the vegetables soften - this should take about 5 to 8 minutes. Add garlic and cook for another 2 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EDrain the split peas and add them to the pot. Add the bay leaf, herbs, broth and approx. 800g of the gammon cubes. Give it a good stir, bringing the liquid to a boil over high heat. Make sure you stir regular to keep the peas from sticking to the bottom and scorching. Lower the heat, cover and simmer for a good hour \/ hour and half or until the split peas are are soft and have broken down and the soup is thickened considerably. If you find it too thick just add some water or stock if available. \u003Cbr \/\u003E\n\u003Cli\u003EWhile the soup is simmering heat a non-stick frying pan on high heat. Add the bacon cubes and fry until the fat is released, then add the remaining 100g gammon cubes. Sprinkle with a pinch of sugar to allow the bacon and gammon to caramelize in their own fat. Stir to keep form sticking to pan. \u003Cbr \/\u003E\n\u003Cli\u003ETaste the stew and adjust seasoning accordingly. \u003Cbr \/\u003E\n\u003Cli\u003ETo serve, ladle the stew into bowls, drizzle with extra virgin olive oil, sprinkle with bacon and gammon, a few pumpkin seeds and scatter with chopped parsley\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0101\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31907372864\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0101\" src=\"https:\/\/c1.staticflickr.com\/1\/259\/31907372864_1bb9382d7f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhat I truly love about this stew, besides the wonderful savory and hearty taste, is the amazing textures that come together. It is the kind of soulfood that one needs to comfort when the world looses its balance and you need a moment to find your bearings. When much around you stops making sense and within a matter of two weeks a lot of what was valued and cherished seems to have come undone. This stew is not the answer but it is a booster to help us resist! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003E\u003Cimg style=\"margin: 0px 14px 0px 0px\" alt=\"Early-Bird-Rome2017-IG_SB-2\" align=\"left\" src=\"https:\/\/c4.staticflickr.com\/1\/526\/31978327171_d014ab3db0_b.jpg\" width=\"300\" height=\"300\"\u003E\u003C\/a\u003E \u003Ch2\u003ERome 2017 | Food Photography and Styling Retreat\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EPower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E \u003Cp\u003EMeet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. I believe in providing a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.  \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h2\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these super stews and soups from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0042\" alt=\"Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0042\" src=\"https:\/\/farm2.staticflickr.com\/1587\/25666112972_2fca614749_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" border=\"0\" alt=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h6zLvUB4EhM5YuOsOktT47xdM3zTFoZ62qt0TmjfQyHrWtvEiVfuxhaKXqgDdWYdHM4ZT22kVkSObiWyqh6U5fPjptdUPpQkDeFrnfPy16VS7nGhbd-L4uHJTJpag_GWww2qQQ\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0029)\" src=\"https:\/\/farm8.staticflickr.com\/7401\/16185860728_d3bdae4cba_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/03\/kohlrabi-celeriac-and-parsnip-soup.html\"\u003EKohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/donna-hay-creamy-cauliflower-soup-with.html\"\u003ECreamy Cauliflower Soup with Parmesan Cauliflower Crumbs\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/pumpkin-persimmon-soup.html\"\u003EPumpkin and Persimmon Soup with Wild Herbs\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8347625190794817992\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/smoked-gammon-and-split-pea-stew.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8347625190794817992"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8347625190794817992"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/smoked-gammon-and-split-pea-stew.html","title":"German Style Smoked Gammon and Split Pea Stew"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s72-c\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4910096965734614515"},"published":{"$t":"2017-01-18T09:30:00.000+01:00"},"updated":{"$t":"2017-01-18T09:57:06.467+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Almond Butter Seed Fruit and Nut Granola"},"content":{"type":"html","$t":"\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff WM-0012\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32232583371\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff WM-0012\" src=\"https:\/\/c1.staticflickr.com\/1\/290\/32232583371_36e2591811_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ci\u003E“Simple can be harder than complex: You have to work hard to get your thinking clean to make it simple. But it's worth it in the end because once you get there, you can move mountains.”\u003C\/i\u003E ~ Steve Jobs \u003Cp\u003EMy 2017 mantra is \u003Cb\u003EFocus and Simple\u003C\/b\u003E! Keeping all aspects of my life clean, simple and clutter-free is something I have been aiming to achieve for a while. I am on the right path I know it – but I still tend to fall back on some old habits. That is why I have chosen to make 2017 a year where I consciously push out all the toxic junk and matter and open up to purity, to grace and to calmness. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EMy core desires are to feel \u003Ci\u003Ebalanced\u003C\/i\u003E and \u003Ci\u003Erelaxed\u003C\/i\u003E – not allowing people and pressure to upturn my equilibrium. I want to keep my \u003Ci\u003Efocus\u003C\/i\u003E on issues that matter, \u003Ci\u003Eenergized\u003C\/i\u003E by the good around me and \u003Ci\u003Eradiate\u003C\/i\u003E with the love that is bestowed upon me every day. My body, mind and soul shall be \u003Ci\u003Enourished\u003C\/i\u003E appropriately – about that I feel strongly! Finally my goal to \u003Cb\u003Efinding simplicity\u003C\/b\u003E will be challenging as I tend – probably like many – to complicate things. I sometimes get trapped in my own head, thoughts and the heart too. I then need to really reboot myself to find an easier path or solution. While yoga and meditation, prayers and positivity and dietary modifications all help in that direction, there is no one magic pill. I am however, teaching myself to relax, to focus and to observe – to trust my own voice and be more self-aware, to understand that the things that are happening on the surface is a reflection of what is going on underneath. It is going to be an interesting year and I believe that this will be more of a lifetime goal but I hope that ultimately it will make me more in touch and self-ware of my thoughts and feelings to achieve that simplicity and focus. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0029\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32352437555\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0029\" src=\"https:\/\/c1.staticflickr.com\/1\/622\/32352437555_ddca1939de_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EResolutions are never my thing – I do not do new year diets, dry January or detox, nor do I make resolutions to work out more and all that. Instead I always try to have focused goals and I truly believe in core desires – looking into myself and see what and how I want to feel, allowing this to be the guiding light for the future. A clean slate – some say – but really an opportunity to look back and readjust the sails for the journey ahead, finding the right wind to take you towards your dreams and goals. \u003Cp\u003EWhat are your goals, resolutions or mantra for 2017? \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0057\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32313509296\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0057\" src=\"https:\/\/c1.staticflickr.com\/1\/412\/32313509296_39522d472c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhile there are times when I will cook lengthy meals and traditional dishes – my style of cooking and my manifesto for food is keeping it simple. While organic is important I would rather have apples that are local\/regional, grown on orchards in Thuringia (my region) than those organic apples that have been flown in from New Zealand. I believe in using fresh regional produce and ingredients to produce satisfying, good honest dishes. In my kitchen it seems I have found the key to simplicity! \u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31510317714\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0038\" src=\"https:\/\/c1.staticflickr.com\/1\/744\/31510317714_2d1b2b16e0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAs many know breakfast is my favorite meal of the day – in any form and at all times. I love eggs, savory pancakes as much as I love porridge, smoothies and muesli. Thick creamy almond yogurt, with a drizzling of raw honey, flavored with cinnamon and sesame, some fresh fruit and a crunchy topping of homemade granola – this is my most reliable and fancied breakfast indulgence. \u003C\/p\u003E\u003Cp\u003EThis granola is a concentration of power food in one mix. It is grain-free, gluten-free, vegan and suits the Paleo diet – not that I am observing any of the above, but for those who need to watch for these restrictions it is an easy and simple way to get the most energizing power boost right at the start of the day. A creamy mix of almond butter and maple syrup coats the granola giving it a serious maple-y nutty crunch.  \u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola Custard Cream-by Meeta K Wolff-WM-0070\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32202422752\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola Custard Cream-by Meeta K Wolff-WM-0070\" src=\"https:\/\/c1.staticflickr.com\/1\/304\/32202422752_97a97989fb_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola Smoothie Bowl-by Meeta K Wolff-WM-0092\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31541455823\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola Smoothie Bowl-by Meeta K Wolff-WM-0092\" src=\"https:\/\/c1.staticflickr.com\/1\/570\/31541455823_258f71dd3d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI was keen to make something that was not loaded with refined sugars and was not so high on the carbs as during the week I like to keep the carb level on the lower side of the scale. The best part is – this is not just a breakfast topper but is great on desserts or just to snack on all on its own.  \u003Cp\u003EI made a wonderful almond-y creamy dessert and a beautiful elegant smoothie bowl where the crunchy mix plays a vital role and I will be sharing those recipes in the coming weeks. For now though double the batch and store bags of this everywhere from your office to your car – perfect for the kids’ lunchboxes and great snacking for a movie night on the sofa. Enjoy!  \u003Cp\u003EIf you are a breakfast person like me I know you will just love my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/03\/breakfast-of-champions-big-breakfast-post.html\" target=\"_blank\"\u003EBig on Breakfast - The Big Breakfast Post\u003C\/a\u003E with several ideas for the first - second or even last meal of the day. Many of my friends on the social networks have also shared their ideas of a perfect breakfast.  \u003Cp\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0042\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32232581631\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0042\" src=\"https:\/\/c1.staticflickr.com\/1\/501\/32232581631_81426096ac_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Almond Butter Seed Fruit and Nut Granola\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/almond-butter-seed-fruit-and-nut-granola\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC79Ec2H4UJTz7Fsu37DFYzOk2m79AHSQ2lwUAq3k8Ywzg-co3Xsu9OPhKWF0wwlCAWObD-WGtbRK5h-gT4fcR7o-__miaF2P0lcAHGUMPj-oA3faV0COr3_0Rzohasua6E5W1\/s1600\/Almond+Butter+Seed+Fruit+Nut+Granola-by+Meeta+K+Wolff+WM-0012.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC79Ec2H4UJTz7Fsu37DFYzOk2m79AHSQ2lwUAq3k8Ywzg-co3Xsu9OPhKWF0wwlCAWObD-WGtbRK5h-gT4fcR7o-__miaF2P0lcAHGUMPj-oA3faV0COr3_0Rzohasua6E5W1\/s320\/Almond+Butter+Seed+Fruit+Nut+Granola-by+Meeta+K+Wolff+WM-0012.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT0H40M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 12  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E235g coconut flakes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g almonds, coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g pecan nuts, coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g cashew nuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g sunflower seed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g pumpkin seed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sesame seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g goji berries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried cranberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried apricots, coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E55g coconut oil, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60 ml maple syrup\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g almond butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of fleur de sel\u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat oven to 180 degrees C.\u003Cbr \/\u003E\n\u003Cli\u003EPlace all the nuts and seeds, cinnamon and fleur de sell in a large mixing bowl and mix together well, put aside.\u003Cbr \/\u003E\n\u003Cli\u003EMelt the coconut oil for about 30 seconds in the microwave, or alternative in a pan over low-heat. Pour this into a small ball, followed by the maple syrup and the almond butter. With a spatula mix well. \u003Cbr \/\u003E\n\u003Cli\u003ESlowly pour wet mixture over dry ingredients, stirring to combine and coat all the nuts and seeds with the wet mixture. \u003Cbr \/\u003E\n\u003Cli\u003ESpread granola out onto a greased baking tray and bake in oven for a total of 20 minutes stopping to stir after 10 minutes. After 15 minutes take out of the oven for one last time and add the dried fruit and coconut flakes, stir and put back in the oven.\u003Cbr \/\u003E\n\u003Cli\u003EAllow granola to cool completely before transferring it into an airtight container. It can be stored in a cool dry place for up to 2 weeks.\u003C\/li\u003E\u003C\/ol\u003E\u003Cb\u003ENutty Granola Notes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EYou can use a variety of nuts and seeds for this granola. Use walnuts or pistachios. In terms of seeds I often add flax seeds or chia seeds. \u003Cbr \/\u003E\n\u003Cli\u003EOf course the same applies to the fruit - dried cherries, mulberries or blueberries are great as are dates and figs.\u003Cbr \/\u003E\n\u003Cli\u003ETry raw dark chocolate coarsely chopped or cocoa nibs. Add this only after the granola has cooled down completely. \u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0059\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32232579831\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Seed Fruit Nut Granola-by Meeta K Wolff-WM-0059\" src=\"https:\/\/c1.staticflickr.com\/1\/760\/32232579831_67ff4bd07c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe subtle element of the fleur de sel is just beautiful here – it adds lovely slightly savory dimension to the granola. The flavor possibilities here however are quite endless and every time I have indulged in my yogurt snack I feel – light and full of energy. Rich in energy, protein, packed with antioxidants, vitamins, minerals and much discussed omega-3 fatty acids, nuts and seeds have it all. This is really the simple way of being healthy!\u003C\/p\u003E\n\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003E\u003Cimg style=\"float: left; margin: 0px 21px 0px 0px; display: inline\" alt=\"Early-Bird-Rome2017-IG_SB-2\" align=\"left\" src=\"https:\/\/c4.staticflickr.com\/1\/526\/31978327171_d014ab3db0_b.jpg\" width=\"300\" height=\"300\"\u003E\u003C\/a\u003E\n\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003ERome 2017 | Food Photography and Styling Retreat\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EPower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E\n\u003Cp\u003EMeet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. I believe in providing a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.\n\u003Cp\u003EWe are offering an \u003Cstrong\u003EEarly Bird Special\u003C\/strong\u003E\u0026nbsp; all through January 2017. \u003Cstrong\u003E\u003Cu\u003ETill 31.01.2017\u003C\/u\u003E\u003C\/strong\u003E you have the opportunity to get tickets for the Rome Photography and Styling Retreat 2017 for a special offer.\u003Cbr\u003E\n\u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003E\u003Cfont style=\"font-weight: bold\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/font\u003E\u003C\/a\u003E\u003C\/h2\u003E\n\n\n\n\u003Cp\u003E\u003Cstrong\u003EYou might like these granola and muesli ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Bircher Muesli by Meeta K Wolff -0077\" src=\"https:\/\/farm2.staticflickr.com\/1481\/25897640844_6fa9afef7f_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"QuinoaBreakfast_WM-3-by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8545\/8673454910_234d86fd88_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/04\/overnight-5-grain-bircher-muesli.html\" target=\"_blank\"\u003EOvernight 5 Grain Bircher Muesli With Goji berries and Green Apple\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/04\/AlmondMilkQuinoaBreakfast.html\" target=\"_blank\"\u003EAlmond Milk Quinoa Breakfast with Fresh Fruit and Toasted Pecans\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\" target=\"_blank\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4910096965734614515\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/01\/almond-butter-seed-fruit-and-nut-granola.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910096965734614515"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910096965734614515"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/01\/almond-butter-seed-fruit-and-nut-granola.html","title":"Almond Butter Seed Fruit and Nut Granola"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC79Ec2H4UJTz7Fsu37DFYzOk2m79AHSQ2lwUAq3k8Ywzg-co3Xsu9OPhKWF0wwlCAWObD-WGtbRK5h-gT4fcR7o-__miaF2P0lcAHGUMPj-oA3faV0COr3_0Rzohasua6E5W1\/s72-c\/Almond+Butter+Seed+Fruit+Nut+Granola-by+Meeta+K+Wolff+WM-0012.jpg","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2639807628841516943"},"published":{"$t":"2016-12-13T09:00:00.000+01:00"},"updated":{"$t":"2016-12-14T08:50:18.315+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Cookie Post | Butter Spekulatius Dark Chocolate Orange Spritz Cookies \u0026 Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0057\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0057\" src=\"https:\/\/c7.staticflickr.com\/1\/657\/31228072390_d6dcc18cfb_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt does not feel very much like Christmas – weather-wise. After a few days of extreme cold with -10 degrees, where the entire landscape was frozen in sparkly white ice crystals, it is now too warm and a mix between windy grey skies and a moisture in the air.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAlthough Christmas is an adopted Holiday for me I love all of the magical charm Christmas brings along. The Advent calendar, candles, sparkly lights, baubles and decorations all enamour me immensely. My decorations are often natural with lots of wood, earthy colors, wreaths and spices. I like making more personal advent calendars for both my men. For Soeren I made one several years ago - I think he was three – using red and green felt I stitched small bags and decorated each with a Christmas motive and a number 1 through 24. Each year I pack the bags with his favorite chocolates and something small and useful. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0073\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31484562901\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0073\" src=\"https:\/\/c6.staticflickr.com\/1\/576\/31484562901_d84e764ee7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFor my husband I made this grown up naughty boozy calendar with small bottles of schnapps or boozy chocolates - small surprises hidden in the boxes for each day till Christmas Eve. It was an easy readymade template that I put together in two evenings with a few glasses of wine and a piece or two of stollen and Michael Bublé humming through the speakers. The Advent season is an important rich in tradition time in Germany.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0103\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31484565501\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0103\" src=\"https:\/\/c6.staticflickr.com\/1\/509\/31484565501_a1cab60f35_b.jpg\" width=\"645\" height=\"430\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0104\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31228069730\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0104\" src=\"https:\/\/c3.staticflickr.com\/1\/698\/31228069730_d1b4269f4b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA big part of the Christmas culture in Germany is Advent, which starts punctually on the first day of December and\/or first Advent. The Advent calendar is the first of the little surprises that actually chime in the countdown to Christmas. The traditional ones made out of card with a little treat hidden behind each “window” or “door” are popular and available in many stores. I prefer the more individual ones, which can be made with fir tree branches, a wreath or just a pieces of string with bags and boxes hanging from them. Families wake up every morning and often the first place they head to, is their own personal Advent calendar, feeling the bag or shaking the box trying to guess what is inside. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0082\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/30759378744\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0082\" src=\"https:\/\/c1.staticflickr.com\/1\/388\/30759378744_4cb3669a78_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe “Adventskranz” or Advent Wreath is another very German tradition here. Many families in Germany put an Advent wreath on the living room table on the fourth Sunday before Christmas. The wreaths have four large candles and, traditionally, pinecones and berries. Each Sunday before Christmas a candle will be lit until all four candles light the room. The Advent wreath tradition is especially observed in households where the decorated tree is not put up\u0026nbsp; until Christmas Eve. Until then, the Advent wreath provides the heart-warming candlelight and evergreen aroma throughout the month. Each Advent Sunday families gather around and enjoy an afternoon tea and coffee with homemade baked stollen and cookies. In our home we invite friends and family to enjoy the Christmas cookies, cakes and stollen – sometimes accompanied with some Glühwein. This is what my \u003Ca href=\"https:\/\/www.instagram.com\/p\/BNRc5dEj5jY\/?taken-by=meetakwolff\"\u003EAdventskranz looks like this year\u003C\/a\u003E. Over the years we have developed a ritual in our home and each Advent Sunday we bring down one or two pieces of Christmas decoration from our attic. The “Räuchermännchen” the classic incense smokers, the wooden pyramid with long stemmed candles or the “Schwibbogen” – a candle arch, given to me by my inlaws – handcarved from the Ore Mountains or my favorite Nutcracker I found last year at a second hand shop!  \u003Cbr \/\u003E\n\u003Cp\u003EChristmas markets adorn the center of almost every town and village in Germany. Although the more famous ones like the ones in Nuremburg, Dresden or Munich are well-known across the borders, those charming smaller ones often captivate me more. Apparently there are over 2,500 Christmas markets across Germany each inviting visitors to enter the festive mood. Markets commonly feature a nativity scene, and vendors offer a wide variety of gifts, including many that are still hand crafted, which make great unique presents. There is a wide array of mouthwatering foods like grilled sausages, freshly baked tarts and stuffed breads, fried fish on a fresh bread roll (\u003Cem\u003EBackfisch\u003C\/em\u003E), sautéed mushrooms, roasted chestnuts and candied almonds. There will be fruit punch and Glühwein or mulled wine, crepes and doughnuts – all enticing to take a long stroll through the city.  \u003Cp\u003EA pivotal part of the Christmas celebration is the Christmas tree and often a matter of great pride. In Germany the trees are commonly real trees and are usually conifers such as fir, spruce or pine. According to German custom the trees are usually brought into the house on Christmas Eve and decorated with candles or strings of lights, as well as a variety of intricate ornaments. The three of us usually pack a thermos with hot chocolate and a few cookies and head out to a little plantation of conifer trees. We walk through the rows and rows of trees, armed with an axe and a saw looking for our perfect three. When it snows there is a magical mood as the snow crackles under our feet and the flakes cover the needles and pinecones. If it rains, our boots squish in the muddy paths while the drops of water gleam on the tips of branches. Warm days and sunny blue skies light up the entire plantation with an uncharacteristic feel. Whatever the weather, our ceremony each year, after we have found that gorgeous tree and after it has slid into the net and loaded into the car, is to sit in the boot of the car, feet dangling and celebrate with our chocolate and those homemade cookies.  \u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0065\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31600910175\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0065\" src=\"https:\/\/c8.staticflickr.com\/1\/641\/31600910175_96b8d2f915_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ECookies are a big part of Christmas for us. Not only are they always the perfect treats during the Advent tea afternoons they make awesome gifts for colleagues, friends and teachers. I make sure to bake enough to give away as presents but also enough for us to indulge all the way till Christmas.  \u003Cp\u003EThis year I was invited to my best friend place to spend an evening of baking. While we baked we opened a nice bottle of wine, lit up candles and put on some Christmas music. My friend’s mother joined us and she brought along all her cookie baking know-how. I was thankful as she has the wonderful ability to shape and form the tiniest of cookies. She also brought along some small wooden spekulatius forms that allowed us to make picture perfect cookies.  \u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0070\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31453878042\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0070\" src=\"https:\/\/c3.staticflickr.com\/1\/381\/31453878042_61a25e407f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EIn my cookie box this year for you are these special butter spekulatius cookies – very traditional and very German, Spritz cookies infused with orange and dipped in rich dark chocolate and the rather untraditionally German, rocky road spiked with fleur de sel, pistachios, freeze dried raspberry and cranberries are decadent and just so good. Other cookies in my cookie box this year were these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html\"\u003ENorwegian Christmas cookies\u003C\/a\u003E, my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html\"\u003EVanilla Kipferl\u003C\/a\u003E and these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\"\u003ELinzer Cookies with Lingonberry and Cloudberry Jam\u003C\/a\u003E from last year’s cookie post.  \u003Cp\u003EEnjoy this year’s cookie post and I hope you find pleasure in baking some of these great recipes. Make enough as they are great gifts – spread the great Christmas spirit and tradition.  \u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: German Butter Spekulatius \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/german-butter-spekulatius\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s1600\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s320\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H45M\"\u003E3 hours 45 minutes includes 3 hours resting time\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: 50-60 small cookies  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150g Butter, cold and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg, medium\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ground cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of ground cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of ground cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ginger podwer\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g very finely ground almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon baking powder\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl of a stand mixer place the butter, egg and the sugar. With the whisk attachment beat the mixture for 10 minutes until fluffy. Add the lemon zest, ground almonds and the spices. With a spatula, mix into the mixture. \u003Cbr \/\u003E\n\u003Cli\u003EThen add the baking powder and flour and once again with the spatula mix together. Then with your hands, quickly bring the dough together into a ball. Flatten into a disk, place on a plate and cover with plastic wrap, then refrigerate for 1 hour.\u003Cbr \/\u003E\n\u003Cli\u003ELine a baking tray with some baking paper. On a floured counter-top roll out the dough to about 4 mm thickness. Using a small cookie cutter cut out the cookies and place each on the tray. Using a cookie stamp \/ spekulatius roller, indent the motives on the cookies. Place the tray back into the fridge and allow to rest for 2 hour. \u003Cbr \/\u003E\n\u003Cli\u003EPreheat the oven to 175 degrees C. Bake the cookies for 10 to 12 minutes. Watching them very carefully so that they do not darken. If you find they are place another baking tray under the cookie tray and cover the cookies with baking paper. Remove from the oven and allow to cool completely on a wire rack. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EFor Perfect Spekulatius Cookies:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EMake sure you do not knead or handle the dough too much. It tends to loose structure and will become too crumbly to roll out so thinly. \u003Cbr \/\u003E\n\u003Cli\u003EMy mother-in-law prepares the shortcrust pastry a day earlier and leaves the dough to rest in a cool place closer to room temperature rather than the fridge. This gave the dough a very pliable consistency making it easy to roll out and work with. \u003Cbr \/\u003E\n\u003Cli\u003EIn the oven the spekulatius cookies tend to brown \/ burn very easily as they are very thin. Keep an eye on them through out the baking process.\u003Cbr \/\u003E\n\u003Cli\u003EAfter baking and cooling the cookies should be crispy. Make sure the dough is rolled thinner as you normally would roll out the classic butter cookies.\u003Cbr \/\u003E\n\u003Cli\u003EStore these cookies separately in a dry cookie tin. Make sure you do not store them with moister kinds of cookies - otherwise these become soggy!\u003Cbr \/\u003E\n\u003Cli\u003EIn Germany one can find special spekulatius spice mixes but I really prefer using my own individual whole spices and quickly grinding them. This is my favorite spice combination but you can also use ground nutmeg or allspice to complement the other spices. \u003Cbr \/\u003E\n\u003Cli\u003EYou really do not need the fancy cookie stamps if you do not have them any simple cookie cutter with different Christmas motives will work just as well. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0090\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31563252836\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0090\" src=\"https:\/\/c5.staticflickr.com\/1\/54\/31563252836_be6b90c095_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/sea-salt-dark-chocolate-raspberry-cranberry-pistachio-rocky-road\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9_wfJ2hQb3GkFEEAX_yhtSHXd5oG1fY6bxN_JdevsuGWF4GMxMpSBu4UO4DwsZDfdI80ck2kB6DZQVqlHLvFMtMvYDiO3l5-bx9_gowjxT3C2ml9glKzq5gPaAfQDvlEuVYl6\/s1600\/ChristmasCookies2016-WM-0088.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9_wfJ2hQb3GkFEEAX_yhtSHXd5oG1fY6bxN_JdevsuGWF4GMxMpSBu4UO4DwsZDfdI80ck2kB6DZQVqlHLvFMtMvYDiO3l5-bx9_gowjxT3C2ml9glKzq5gPaAfQDvlEuVYl6\/s320\/ChristmasCookies2016-WM-0088.jpg\" width=\"235\" height=\"354\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H00M\"\u003E1 hour including refrigerator time\u003C\/time\u003E \u003Cbr\/\u003E\nMakes: 25 pieces \u003Cbr\/\u003E \n\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E25 large marshmallows\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E800g dark chocolate, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 1\/2 tablespoons pistachios, coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea few pinches of course sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons freeze dried raspberries, crushed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons dried cranberries, unsweetened\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ELine a baking tray approx. 20cm x 30cm with some baking paper. Arrange the marshmallows side-by-side in the tray. \u003Cbr \/\u003E\n\u003Cli\u003EPour over the melted dark chocolate and rap the tray a few times on the counter-top to get rid of any air bubbles and to evenly distribute the chocolate.\u003Cbr \/\u003E\n\u003Cli\u003ESprinkle the sea salt, crushed freeze dried raspberries, cranberries and pistachios over the chocolate.\u003Cbr \/\u003E\n\u003Cli\u003ERefrigerate for 30 minutes or until the chocolate is set and firm. Using a sharp knife cut into bars or along the sides of each marshmallow for individual portions. These rocky roads will keep for up to a week in a cook dark place. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EGift Ideas:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003ETo give these as gifts wrap the bars in some wax paper then wrap in wrapping paper, tying each end with some string. Decorate with wooden stars or pine cones. \u003Cbr \/\u003E\n\u003Cli\u003EIndividual pieces can be put in small brown paper bags and tied with colorful string and natural decorations - these will be a real eye-catcher. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0062\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31563249696\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0062\" src=\"https:\/\/c1.staticflickr.com\/1\/270\/31563249696_56855614d3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Dark Chocolate and Orange Butter Spritz Cookies \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/dark-chocolate-and-orange-butter-spritz-cookies\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX-5_I7I7Egy0GcEVr9j5Htb8ksxEFHa2_0gjUi8MQi8x92tTdfZhzzKXxB8lCtuYSbcHnA0gfBiIpEeRRMb9eIkHJ6qPrMKCQvASHPPH8qw5XEqqQAA5MRENxq1kp550sqMUw\/s1600\/ChristmasCookies2016-WM-0059.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX-5_I7I7Egy0GcEVr9j5Htb8ksxEFHa2_0gjUi8MQi8x92tTdfZhzzKXxB8lCtuYSbcHnA0gfBiIpEeRRMb9eIkHJ6qPrMKCQvASHPPH8qw5XEqqQAA5MRENxq1kp550sqMUw\/s320\/ChristmasCookies2016-WM-0059.jpg\" width=\"235\" height=\"320\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H00M\"\u003E1 hour\u003C\/time\u003E \u003Cbr\/\u003E\nMakes: 35 cookies \u003Cbr\/\u003E \n \n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g Butter, softened\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E8 tablespoons milk \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cornflour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 orange\u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl of a standmixer place the butter and using the whisk attachement, whisk until creammy. Rub the orange zest into the sugar with your finger tips, then transfer into the bowl along with the egg and continue to whisk until smooth fluffy. Pour the milk and incorporate into the mixture. \u003Cbr \/\u003E\n\u003Cli\u003ESIeve the flour with the cornflour and mix into the butter-sugar mixture. The entire mixture needs to have a smooth consistency easy to pipe. Refrigerate for 20 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EButter a baking tray then line with some baking paper. Preheat the oven to 190 degrees C.\u003Cbr \/\u003E\n\u003Cli\u003EFill a piping bag with the batter using a spoon to push the batter to the end. Using a star shaped tipp, pipe the batter in S-shapes or rings. Bake in the oven for 10 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EPlace on a wire rack to cool completely. Dip half of each cookie into the melted dark chocolate then allow to drip on the wire rack. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0086\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31600911855\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0086\" src=\"https:\/\/c8.staticflickr.com\/1\/694\/31600911855_9e29e3d014_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Greetings 2016 by Meeta K. Wolff-WM-0095\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31453873572\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Greetings 2016 by Meeta K. Wolff-WM-0095\" src=\"https:\/\/c5.staticflickr.com\/1\/503\/31453873572_9ebf87b837_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff WM-0046\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/30759372924\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff WM-0046\" src=\"https:\/\/c5.staticflickr.com\/6\/5574\/30759372924_e98a05d3b8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EI wish you all a very Merry and Happy Holidays – from my kitchen to yours – lots of icing, frosting, spice and sugar and sweetness, lots of tinsel, baubles and sparkles.\u003C\/p\u003E\u003Cp\u003EIf you are looking for some unique personal gift ideas from your kitchen make sure you check out my post \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003Eedible gifts in jars\u003C\/a\u003E. You will find some impressive ideas like these \u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003ERaspberry Pine Nuts Muesli Bars\u003C\/a\u003E. \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" src=\"https:\/\/farm6.staticflickr.com\/5739\/22932999624_1c6b24965b_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cstrong\u003EYou might like these Christmas cookie ideas from What’s for lunch, Honey?\u003C\/strong\u003E:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2010 (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2010 (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb2JCUJPA6MqaR4kqbvLb5cVrD-8vlDMOkew6eV7tBWap_lAIoG6EsoZ4OHsfiGo8GdoeWsvisQaspJO5T0JrAZb3ZEGBprmB-OwIIi7DYBKrpXnGHl7jkk5jXknhhQ1e5UsAvEg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-cookies-hazelnut-marzipan.html\" target=\"_blank\"\u003EHazelnut Marzipan Macaroons, Jam Drops with Morello Cherry Preserve and German Sptizbuben\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\" target=\"_blank\"\u003EAlmond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003ELinzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2639807628841516943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html#comment-form","title":"40 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2639807628841516943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2639807628841516943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html","title":"Christmas Cookie Post | Butter Spekulatius Dark Chocolate Orange Spritz Cookies \u0026 Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s72-c\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg","height":"72","width":"72"},"thr$total":{"$t":"40"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2349956866905400870"},"published":{"$t":"2016-12-07T12:24:00.001+01:00"},"updated":{"$t":"2016-12-07T14:42:25.038+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas | Quark Butter Stollen and Cranberry Almond Butter Spelt Stollen"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0025\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0025\" src=\"https:\/\/c3.staticflickr.com\/6\/5720\/30592839154_cfbd473a36_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EAs the last of the golden leaves have fallen and the magnificent Autumnscape is replaced with barren trees and frosty fields, December comes around and I begin to crave spices, warming stews and curries. My kitchen itches for me to bring together flour, sugar and spice and that bottle of rum to plump up the dried fruit and maybe a nip between whisking and beating. While outside the gravel-grey skies are bare and the biting winter winds have stripped the last of the leaves from the trees, inside the inviting glow of the candles promise cosy warmth.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EOne of my favourite things to do as it begins to darken and the lights begin to come on from window to window, is to take a walk through my neighbourhood. December provides such a lovely, at times gaudy glimpse of living rooms and kitchens. I steal past the windows trying to catch glance of a Christmas tree, colourful baubles, decorative creations or sparkly fairy lights. On some lucky days a window will be tilted just slightly and the air is filled with scents of incense, citrus, spices and sumptuous aromas of a roast.  \u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0022\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0022\" src=\"https:\/\/c2.staticflickr.com\/6\/5600\/31299333441_4d3a443484_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0014\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0014\" src=\"https:\/\/c1.staticflickr.com\/6\/5549\/31378098816_9b8e25abf5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBack in my own kitchen I turn on the kettle and welcome the sound of the rolling boil. Tea-leaves, ginger and whole spices come alive as they steep in the tea pot. My mind is inspired, awakened by the sensory experiences from my walk. The cold crisp air has not only stimulated my cheeks to colour red but has invigorated me with energy and ideas. Warmth floods the house as I light the candles and the strings of paper star fairy lights dangling from the staircase.  \u003Cp\u003EIt’s December and I submit myself to flour, sugar, spice and my annual stollen baking. What started as a simple experiment has developed into a pretty steadfast tradition at our home. When I first arrived in Germany over 20 years ago I brought with me my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/my-familys-traditional-fruit-cake.html\"\u003Efamily’s traditional Fruitcake\u003C\/a\u003E and I developed it to create the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html\"\u003EFlorentine Christmas Fruitcake\u003C\/a\u003E. Once I began to learn the Christmas rituals and heard the stories from my German husband’s mother and grandmother I was intrigued to try some of the German recipes from their cookbooks and recipes.  \u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0068\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0068\" src=\"https:\/\/c8.staticflickr.com\/6\/5523\/31414213655_ebe1ec8978_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA Christmas stollen is part of many German households. My mother-in-law told me stories of how “back in the old days” the entire family would get together several weeks before Christmas eve and the kitchen was transformed into a factory line of stollen making. Kneading, mixing, rising, shaping, - several stollen loaves would be made this way in 2 to 3 days. All of them were lined on baking trays and stacked on top of each other. Covered with kitchen towels they were then loaded onto handcarts and taken to the nearest bakery where they would be baked in a proper oven. Each family was given a special time to bring their stollen loaves and a time to pick them up. Often, while they waited for the stollens to be baked, many families would stroll in the park, sipping \u003Ci\u003EGlühwein \u003C\/i\u003Eand chatting to neighbours while the kids would play in the snow. \u003C\/p\u003E\u003Cp\u003EI often have that romantic image in my head when I bake my own stollen now. I have to admit it is a tedious job and can understand why it was often a family affair back then – especially when 10 or 20 loaves were made. Today I have the help of my stand mixer and often make 2-4 stollen loaves, which my oven can handle quite well.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0073\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0073\" src=\"https:\/\/c1.staticflickr.com\/6\/5548\/31378312256_81e76c7b53_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis year I baked two different kinds of stollen. The fairly traditional quark and butter stollen with lots of fruit peel, dried fruit and butter is moist and the quark adds a light airiness to the cake. The recipe is adapted from an age old recipe my husband’s grandmother gave her daughter (my mother-in-law) who then shared with me. I tweaked it a bit adding the quark and the combination of spices. The original recipe included only cinnamon and vanilla. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0007\" src=\"https:\/\/c2.staticflickr.com\/6\/5826\/31299330121_13d9491f9e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Quark Butter Stollen\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quark-butter-stollen\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s1600\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s400\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg\" width=\"235\" height=\"353\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT1H30M\"\u003E1 hour 30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H30M\"\u003E2 hours 30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: 1  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003EZest of 1 organic lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g sultanas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g raisins\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E25g candied lemon peel\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E25g candied orange peel\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 tablespoons dark rum\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E600g flour + more\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E22.5g baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g sugar + more for sprinkling\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g butter, softened\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g quark\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds scraped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoon ground spices using ground cinnamon, anise seeds, coriander, cloves, allspice and cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g ground hazelnuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g sliced almonds\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl mix together the lemon zest, dried fruit, candied fruit peel and rum. Allow to soak for at least one hour. \u003Cbr \/\u003E\n\u003Cli\u003EIn a bowl of a stand mixer attached with the kneading hook add 600g flour, baking powder, sugar, 175g butter, quark and all the spices. Knead in the mixer until everything comes together. Turn the dough out on the counter and continue to knead with your hands. You should have a smooth, pliable dough. Add the rum soaked fruit and nuts and knead until evenly spread throughout the dough. \u003Cbr \/\u003E\n\u003Cli\u003ESprinkle some flour on the counter top and form the dough into and oval loaf then cut a groove down the middle of the loaf about 1 cm deep. Press the groove a little apart. \u003Cbr \/\u003E\n\u003Cli\u003EAllow the dough to rest for 30 minutes. In the meantime pre-heat the oven to 150 degrees C. Line a baking tray with baking paper and bake the stollen for a total of 1 1\/2 hours. After a baking time of 1 hour cover the stollen with thick aluminium foil and place a second baking tray under the first one. \u003Cbr \/\u003E\n\u003Cli\u003EMelt the remaining butter. Take the stollen out of the oven and while it is still hot brush generously with butter then sprinkle granulated sugar over the top.\u003Cbr \/\u003E\n\u003Cli\u003EAllow the stollen to cool completely. Then wrap in waxed paper and aluminium foil and keep for one week in a cool and dry place. The stollen needs to mature or it will be bland and simply fall apart when you try to cut it.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EStollen Notes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EButter is part of this recipe so please do not substitute this with margarine or any other fat. \u003Cbr \/\u003E\n\u003Cli\u003EYou can grate some marzipan into the dough as a moist alternative. \u003Cbr \/\u003E\n\u003Cli\u003EWhen you add the soaked fruit and nuts, make sure you knead the dough well to really get the fruit into the dough. \u003Cbr \/\u003E\n\u003Cli\u003EButter and sugar give the stollen a longer shelf life. Apparently my mother-in-law has said up to 3 months. Our stollen has never lasted that long! \u003Cbr \/\u003E\n\u003Cli\u003EYou can freeze the complete stollen in the freezer and then allow to thaw at room temperature overnight. Make sure you pack the stollen well before freezing to avoid freezer burns! \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0034\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0034\" src=\"https:\/\/c2.staticflickr.com\/6\/5508\/31299328561_b52a7520e5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0103\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0103\" src=\"https:\/\/c2.staticflickr.com\/6\/5692\/30607162793_d09a89d327_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy experiment stollen this year was the divine cranberry spelt and almond butter stollen. Not traditional but so moreish – moist, boozy, fruity and nutty and definitely to become a classic flavour combination.\u003C\/p\u003E\u003Cp\u003ENow is the perfect time to bake a stollen. It needs at least a week maturing time for all the aromas to unfold and the spices and fruit to mingle into a wonderful mix of flavours. These two are fantastic – however at the bottom of this post I have shared a couple other stollen recipes from past years. I am sure you will find one that entices you.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0038\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0038\" src=\"https:\/\/c5.staticflickr.com\/6\/5603\/30592841004_15ca8dae9e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cranberry Almond Butter Spelt Stollen\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cranberry-almond-butter-spelt-stollen\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4eeKxC8Q6G9UxmGDMFqXnZpMvziWqEbEy-aZWoe_YNoDMTlp-cm9nL7tLFJa_3kFUlX7vf9lFTPBE0CjRYSf-xjUBMTEIPrDhNC_hsOKaSl5nsVN2Ks1NlxhRpIm9X1_PjDYP\/s1600\/Stollen2016-Cranberry+Spelt+Stollen+by+Meeta+K.+Wolff-WM-0034.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4eeKxC8Q6G9UxmGDMFqXnZpMvziWqEbEy-aZWoe_YNoDMTlp-cm9nL7tLFJa_3kFUlX7vf9lFTPBE0CjRYSf-xjUBMTEIPrDhNC_hsOKaSl5nsVN2Ks1NlxhRpIm9X1_PjDYP\/s400\/Stollen2016-Cranberry+Spelt+Stollen+by+Meeta+K.+Wolff-WM-0034.jpg\" width=\"235\" height=\"352\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT1H30M\"\u003E1 hour 30 minutes\u003C\/time\u003E \nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H30M\"\u003E2 hours 30 minutes\u003C\/time\u003E \nMakes: \u003Cspan itemprop=\"yield\"\u003E1 Stollen\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g unsweetened dried cranberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 tablespoons dark rum\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E750g spelt flour (Type 630)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Egood pinch of cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds scraped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E16g dry yeast (2 packets)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E175ml milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g butter, melted + 100g butter, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g almond butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g sliced almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g icing sugar\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ECoarsely shop the cranberries and allow to soak in the rum for at least one hour. \u003Cbr \/\u003E\n\u003Cli\u003EPlace the spelt flour in the bowl of a stand mixer and make a well in the middle. Add the yeast and sprinkle some of the sugar over the yeast, then pour about 50ml of the milk. Tightly cover the bowl and allow the yeast to stand. Once bubbles begin to rise from the yeast quickly stir the mixture. Then add all the ingredients except the cranberries and almond slices. Using the hook attachment of the stand mixer. knead the dough very well making sure it come together smoothly. \u003Cbr \/\u003E\n\u003Cli\u003ETransfer the stollen dough to the counter top and add the cranberries and almonds. Give the dough another good knead to spread the fruit and nuts throughout the dough. Cover and allow to rise for an hour. \u003Cbr \/\u003E\n\u003Cli\u003ESprinkle some flour on the counter top and form the dough into and oval loaf then cut a groove down the middle of the loaf about 1 cm deep. Allow the stollen to rest for another hour.\u003Cbr \/\u003E\n\u003Cli\u003ELine a baking tray with baking paper and bake the stollen for a total of 1 hour. Keep an eye on the stollen if it begins to darken cover the stollen with aluminium foil and place a second baking tray under the first one. \u003Cbr \/\u003E\n\u003Cli\u003EMelt the remaining butter. Take the stollen out of the oven and while it is still hot brush generously with butter then sprinkle icing sugar over the top.\u003Cbr \/\u003E\n\u003Cli\u003EWhile it is still warm wrap aluminium foil and keep for one week in a cool and dry place. The stollen needs to mature or it will be bland and simply fall apart when you try to cut it. The longer you allow it to mature the moister and tastier it will get.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EStollen Notes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EButter is part of this recipe so please do not substitute this with margarine or any other fat. \u003Cbr \/\u003E\n\u003Cli\u003EYou can grate some marzipan into the dough as a moist alternative. \u003Cbr \/\u003E\n\u003Cli\u003EWhen you add the soaked fruit and nuts, make sure you knead the dough well to really get the fruit into the dough. \u003Cbr \/\u003E\n\u003Cli\u003EButter and sugar give the stollen a longer shelf life. Apparently my mother-in-law has said up to 3 months. Our stollen has never lasted that long! \u003Cbr \/\u003E\n\u003Cli\u003EYou can freeze the complete stollen in the freezer and then allow to thaw at room temperature overnight. Make sure you pack the stollen well before freezing to avoid freezer burns! \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003EDuring the walks I take in the fields and around the neighbourhood I always find a few twigs and leaves that I bring back home to decorate a corner of the home with. I admit I often go without my camera so I can just clear the head. Especially in winter – even when most of the trees have shed their leaves there are always the berries or fruit that are left hanging on the branches. They make such unique pieces to decorate the house with. Together with the pomegranates and persimmons I found at the market I decided to spend an afternoon just shooting some still life – something I do not do often enough! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0104\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0104\" src=\"https:\/\/c2.staticflickr.com\/6\/5787\/31414210865_d62e827ae6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0095\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0095\" src=\"https:\/\/c6.staticflickr.com\/6\/5737\/31414212165_06b5a1624c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0010\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0010\" src=\"https:\/\/c2.staticflickr.com\/6\/5331\/31414006585_9e86710ec4_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EBoth these stollen recipes are grand and I feel accomplished at having tweaked the recipes so successfully. They make the perfect gifts for the family or as a bring along to a Christmas teas party or to indulge in at the office with your colleagues. I often shape the stollen in simple loaf forms as it is easier than the typical stollen form and I do not see the need in investing a special stollen form when my loaves look kind of pretty.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003EIt’s December! So I hope you enjoy the month with baking, walking around the neighbourhood, relaxing and just taking a moment or two for yourself to reflect on the year past.  \u003Cp\u003ENext week I will be back with my big Christmas cookie post so look out for that!  \u003Cp\u003E\u003Cb\u003ELooking for more ideas for Christmas baking\u003C\/b\u003E? I thought so!  Earlier this week, I asked my friends and followers across my social media platforms to share their favourite Christmas cakes, baked goods, loaves and treats. As always I was not let down. From Facebook to Twitter - I got so many great suggestions and exceptional feedback that I am sure each one of you will find something special to bake. There are scones, brioche, scrolls, buns, logs, tarts, focaccia – and we literally will take you across the globe with all of these recipes. I have created a Pinterest board which includes over 100 recipes I got as a result of my request. Come on over and check out 2016’s ….  \u003Cp\u003E\u003Cb\u003E\u003Cfont size=\"4\"\u003EPINTEREST BOARD: \u003C\/font\u003E\u003Ca href=\"https:\/\/de.pinterest.com\/meetawflh\/100%2B-best-christmas-baked-treats-compiled-by-meeta\/\"\u003E\u003Cfont size=\"4\"\u003E100+ Best Christmas Baked Treats\u003C\/font\u003E\u003C\/a\u003E\u003C\/b\u003E  \u003Cp\u003EYou will find a few awesome recipes from Brazil to Italy, from traditional to a little more modern and from Vegan, Eggless, Gluten Free to Paleo et al. I am still adding to the board so do keep checking for updates. A few that caught my eye were these divine treats:  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426307\/\"\u003ECranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze\u003C\/a\u003E by Cooking LSL  \u003Cp\u003E· Rosa’s traditional \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425238\/\"\u003EMince Pies\u003C\/a\u003E  \u003Cp\u003E· Pille’s lovely \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425277\/\"\u003EChristmas cake \u003C\/a\u003E \u003Cp\u003E· Sanjana’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425326\/\"\u003ECardamom Wreath with Rose Drizzle and Candied Lemon Peel\u003C\/a\u003E  \u003Cp\u003E· Sandhya’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425295\/\"\u003EChocolate Cake with Cream Cheese Frosting\u003C\/a\u003E  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425327\/\"\u003ELemon Yogurt Bundt Cake\u003C\/a\u003E from Skilliet to Plate  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426114\/\"\u003EGingerbread Bundt Cake With Vanilla Glaze\u003C\/a\u003E from Living Sweet Moments  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426392\/\"\u003EItalian Fresh Cream Lemon Cake\u003C\/a\u003E via An Italian in my Kitchen  \u003Cp\u003E· Lynn’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426207\/\"\u003EPoached Pears in a Chocolate, and Mascarpone Nutty Tart with Malbec Molasses\u003C\/a\u003E  \u003Cp\u003E\u003Cstrong\u003EDo you have a perfect festive baked treat\u003C\/strong\u003E that has to be a part of this board. Just add your link in the comment field and I will pin your recipe to the board.  \u003Cp\u003E\u003Cstrong\u003EMore stollen treats and ideas from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" src=\"http:\/\/farm9.staticflickr.com\/8346\/8228150622_cd3e1c79a6_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" src=\"https:\/\/farm1.staticflickr.com\/704\/23320011952_91835c0d1f_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Cranberry Orange Marzipan Stollen Buns 0061\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11295732373_3f44c23062_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html\" target=\"_blank\"\u003EOrange Marmalade Date Fig and Quark Stollen\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\" target=\"_blank\"\u003EChocolate Gianduia Stollen With Cranberries and Papaya\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/StollenBuns.html\" target=\"_blank\"\u003ECranberry Orange Marzipan Stollen Buns\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2349956866905400870\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2349956866905400870"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2349956866905400870"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html","title":"Christmas | Quark Butter Stollen and Cranberry Almond Butter Spelt Stollen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s72-c\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8302199411653845699"},"published":{"$t":"2016-09-28T11:39:00.000+02:00"},"updated":{"$t":"2016-09-28T11:39:08.185+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Pumpkin Hit List: The Best Pumpkin Recipes 2016"},"content":{"type":"html","$t":"\u003Ca title=\"Pumpkin2016-WM by Meeta K Wolff-0117\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29855983392\/\"\u003E\u003Cimg alt=\"Pumpkin2016-WM by Meeta K Wolff-0117\" src=\"https:\/\/c1.staticflickr.com\/9\/8535\/29855983392_5c4b039072_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s the season! Pumpkins are here - a sure sign that Autumn has arrived. Versatile and available in several varieties the humble pumpkin is a wonder produce for sweet and savory recipes. A few years ago all one could find in Germany was the Red Kuri pumpkin. Slowly year for year I began seeing the butternut, then the Musque de Provence and then it seemed the pumpkin market exploded here. I love pumpkins and for me this change was a huge advantage in my kitchen\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ELast week I was shooting with the awesome knives from Wüsthof presenting their incredible IKON series. Those who know me and have followed me for a long time on this blog will know that I truly believe that almost every fancy gadget in the kitchen is redundant - the real important piece of equipment required is a set of some very good knives. Sharp, knives that lie like an extension in your hands, well balanced and that are made well are invaluable. \u003C\/p\u003E\u003Cp\u003EThe concept we worked out involved lots of pumpkins! I found a few beauties at the market that added to the sexiness of the IKON series. The images were a hit with the client. I was however, left with a crate-full of lovely pumpkins. \u003C\/p\u003E\u003Cp\u003EI roasted a few, added them to salads and quinoa bowls, made fritters with one but I got the feeling they were multiplying instead od decreasing. I turned to friends and followers on my social media channels and as always I was not let down.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin2016-WM- by Meeta K Wolff0135\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29855985302\/\"\u003E\u003Cimg alt=\"Pumpkin2016-WM- by Meeta K Wolff0135\" src=\"https:\/\/c7.staticflickr.com\/9\/8254\/29855985302_32f00b6286_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI was presented with so many wonderful recipes and ideas with the wonderful pumpkin, not only was I touched but also wanted to honor them by placing them in a pumpkin hit list to share it with my readers here. \u003C\/p\u003E\u003Cp\u003EThis Autumn all you need is our Pumpkin Hit List to use your pumpkins - look no further as we have everything from sweet to savory from mild to spicy. We all hope you enjoy making these recipes.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/antje.schroeder?fref=ufi\"\u003EAntje Schröder\u003C\/a\u003E loves her pumpkin “sliced pumpkin, baked in the oven and topped with creamy goat cheese. Just simple and delicious”\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/gargpi?fref=ufi\"\u003EPreeti Garg\u003C\/a\u003E Hokaido pumpkin is very easily prepared in the pan. I roast it with white mushrooms and green bell peppers. I love to add ricotta at the very end. Vest eaten with pasta but rice like badmati go well too. Sometimes I preoare it in the oven too when I wznt it to accompany an elaborate meal where it saves my time but on cook top is a more energy efficient\/saving way of preparing it. Indian tandoori roti prepared in the oven goes very well too.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/nami-nami.blogspot.de\" target=\"_blank\"\u003EPille - Nami Nami\u003C\/a\u003E my two favourite (sweet) pumpkin recipes - these \u003Ca href=\"http:\/\/nami-nami.blogspot.com.ee\/2010\/10\/pumpkin-scones.html\" target=\"_blank\"\u003Epumpkin cookies\u003C\/a\u003E and \u003Ca href=\"http:\/\/nami-nami.blogspot.de\/2013\/10\/quark-and-pumpkin-pudding-cake-recipe.html\" target=\"_blank\"\u003Equark and pumpkin pudding cake\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/vidyanagaraj?fref=ufi\"\u003EVidya Nagaraj\u003C\/a\u003E Fritters... Thin slices, an egg wash, coated with bread crumbs, deep fried... Just perfect for that cold day!!!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/arundhati.raghavan?fref=ufi\"\u003EArundhati Raghavan\u003C\/a\u003E If you're in the mood for some South Indian flavors: \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fchefatwork.blogspot.sg%2F2008%2F11%2Fparangikkai-thuvayal-pumpkin-chutney.html%3Fm%3D1\u0026amp;h=zAQGgp4hG\" target=\"_blank\"\u003EPumpkin Chutney\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/sandhyahariharan.co.uk\" target=\"_blank\"\u003ESandhya Hariharan’s\u003C\/a\u003E \u003Ca href=\"http:\/\/sandhyahariharan.co.uk\/2014\/06\/27\/pumpkin-coconut-curry-mathan-podtuva\/\" target=\"_blank\"\u003EPumpkin Coconut Curry\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.myfoodstory.com\" target=\"_blank\"\u003ERicha Gupta\u003C\/a\u003E has an incredible \u003Ca href=\"http:\/\/www.myfoodstory.com\/spicy-thai-curry-pumpkin-noodle-soup-recipe\" target=\"_blank\"\u003ESpicy Thai Curry Pumpkin Noodle Soup.\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin2016-WM by Meeta K Wolff-0095\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29855984212\/\"\u003E\u003Cimg alt=\"Pumpkin2016-WM by Meeta K Wolff-0095\" src=\"https:\/\/c5.staticflickr.com\/9\/8225\/29855984212_2e64c69101_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.rakshaskitchen.com\/\" target=\"_blank\"\u003ERaksha Kamat\u003C\/a\u003E shares a \u003Ca href=\"http:\/\/www.rakshaskitchen.com\/2016\/04\/goan-pumpkin-subzi-dudyachi-bhaji.html\" target=\"_blank\"\u003EGoan Pumpkin Vegetable\u003C\/a\u003E dish\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/priyakitchenette.com\" target=\"_blank\"\u003EPriya\u003C\/a\u003E has an Indian sweet treat with her fantastic \u003Ca href=\"http:\/\/priyakitchenette.com\/2015\/10\/pumpkin-burfi-kaddu-besan-burfi\/\" target=\"_blank\"\u003EPumpkin Burfi\u003C\/a\u003E and this \u003Ca href=\"http:\/\/priyakitchenette.com\/2015\/10\/pumpkin-lentil-soup-kaddu-dal-shorba\/\" target=\"_blank\"\u003Epumpkin lentil soup\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.sarascorner.net\/\" target=\"_blank\"\u003ESaraswathi Iye\u003C\/a\u003Er has a slightly different kind of curry with her sweet \u003Ca href=\"http:\/\/www.sarascorner.net\/2013\/07\/mathan-sweet-pumpkin-curry-type-2.html\" target=\"_blank\"\u003Epumpkin curry\u003C\/a\u003E and these \u003Ca href=\"http:\/\/www.sarascorner.net\/2010\/01\/eggless-pumpkin-raisins-muffin.html\" target=\"_blank\"\u003Eeggless pumpkin raisin muffins\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/amritai?fref=ufi\"\u003EAmrita Iyer\u003C\/a\u003E shares her \u003Ca href=\"http:\/\/thefoodsamaritan.com\/golden-pumpkin-and-carrot-soup\/\" target=\"_blank\"\u003EGolden Pumpkin and Carrot Soup\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/rinku.cooking?fref=ufi\"\u003ERinku Bhattacharya\u003C\/a\u003E makes one of my favorite snacks with these \u003Ca href=\"http:\/\/www.spicechronicles.com\/pumpkin-and-red-onion-pakoras\/#sthash.Mg7Z3iZg.dpbs\" target=\"_blank\"\u003Epumpkin and red onion pakoras (fritters)\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis \u003Ca href=\"http:\/\/deliciouslysprinkled.com\/pumpkin-chocolate-chip-bread\/\" target=\"_blank\"\u003Emoist pumpkin chocolate chip bread\u003C\/a\u003E from \u003Ca href=\"http:\/\/deliciouslysprinkled.com\" target=\"_blank\"\u003EDeliciously Sprinkled\u003C\/a\u003E is the perfect coffee\/tea time snack!\u003C\/p\u003E\u003Cp\u003EI am loving this \u003Ca href=\"http:\/\/ladyandpups.com\/2015\/11\/20\/pumpkin-spice-cocnut-ice-cream-in-a-blanket\/\" target=\"_blank\"\u003Epumpkin spice coconut ice cream\u003C\/a\u003E from \u003Ca href=\"http:\/\/ladyandpups.com\" target=\"_blank\"\u003ELady and Pups\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis lovely spicy \u003Ca href=\"http:\/\/www.halfbakedharvest.com\/thai-pumpkin-laksa-with-crunchy-fried-chickpeas\/\" target=\"_blank\"\u003EThai Pumpkin Laksa\u003C\/a\u003E from \u003Ca href=\"http:\/\/www.halfbakedharvest.com\" target=\"_blank\"\u003ETieghan\u003C\/a\u003E is flavorful and colorful perfect for fall days\u003C\/p\u003E\u003Cp\u003EHow about these fat and fluffy \u003Ca href=\"http:\/\/bakerbynature.com\/pumpkin-cinnamon-sugar-donuts-includes-vegan-version\/\" target=\"_blank\"\u003Epumpkin cinnamon sugar donuts\u003C\/a\u003E for a decadent treat?\u003C\/p\u003E\u003Cp\u003EWeeknight dinners are saved with this \u003Ca href=\"http:\/\/domesticsuperhero.com\/2015\/10\/26\/one-pot-cheesy-pumpkin-pasta\/\" target=\"_blank\"\u003EOne Pot Cheesy Pumpkin Pasta\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.culinarytravels.co.uk\/\" target=\"_blank\"\u003EGeorgina\u003C\/a\u003E makes her own \u003Ca href=\"http:\/\/www.culinarytravels.co.uk\/blog\/22092016102528-how-to-make-your-own-pumpkin-pie-spice\/\" target=\"_blank\"\u003Epumpkin pie spice\u003C\/a\u003E - so good!\u003C\/p\u003E\u003Cp\u003EAnother perfect dish for a weeknight is this \u003Ca href=\"http:\/\/www.lazycatkitchen.com\/pumpkin-spinach-and-walnut-spaghetti\/\"\u003EPumpkin, spinach and walnut spaghetti\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin2016-WM by Meeta K Wolff-0106\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29855983702\/\"\u003E\u003Cimg alt=\"Pumpkin2016-WM by Meeta K Wolff-0106\" src=\"https:\/\/c7.staticflickr.com\/6\/5317\/29855983702_a96c19d943_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAnd OMG! These divine \u003Ca href=\"http:\/\/www.dinneratthezoo.com\/pumpkin-churro-french-toast-sticks\/\" target=\"_blank\"\u003EPumpkin Churro French Toast Sticks\u003C\/a\u003E are the hit!\u003C\/p\u003E\u003Cp\u003EThis could become a Fall favorite \u003Ca href=\"http:\/\/thefirstyearblog.com\/pumpkin-dump-cake\/\" target=\"_blank\"\u003EPumpkin Dump Cake\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am in love with these delicate \u003Ca href=\"http:\/\/www.wildeorchard.co.uk\/roasted-pumpkin-ravioli\/\" target=\"_blank\"\u003ERoasted Pumpkin Ravioli\u003C\/a\u003E with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E in the dough and figs and bacon.\u003C\/p\u003E\u003Cp\u003ELovely Sneh of \u003Ca href=\"http:\/\/www.cookrepublic.com\" target=\"_blank\"\u003ECook Republic\u003C\/a\u003E has this terrific \u003Ca href=\"http:\/\/www.cookrepublic.com\/chickpea-and-coconut-korma-curry-with-pumpkin\/?utm_campaign=Feed%3A+cookrepublic+%28Cook+Republic%29\u0026amp;utm_medium=feed\u0026amp;utm_source=feedburner\" target=\"_blank\"\u003EChickpea And Coconut Korma Curry With Pumpkin\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe Pig \u0026amp; Quill also have a tempting curry with this \u003Ca href=\"http:\/\/thepigandquill.com\/2015\/10\/09\/pumpkin-curry-with-peanuts-peas-crispy-spice-crusted-tofu\/\" target=\"_blank\"\u003Epumpkin curry with peanuts, peas + crispy spice-crusted tofu\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe perfect Fall side or a great breakfast time treat with these tall and fluffy \u003Ca href=\"http:\/\/www.highheelsandgrills.com\/pumpkin-buttermilk-biscuits\/\" target=\"_blank\"\u003EPumpkin Buttermilk Biscuits\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI think I could sink my teeth into these \u003Ca href=\"http:\/\/peasandcrayons.com\/2015\/10\/chipotle-pumpkin-veggie-burgers.html\" target=\"_blank\"\u003EChipotle Pumpkin Veggie Burgers\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESometimes it’s the simple things that satisfy the most \u003Ca href=\"http:\/\/iamafoodblog.com\" target=\"_blank\"\u003Ei am a food blog\u003C\/a\u003E makes a killer \u003Ca href=\"http:\/\/iamafoodblog.com\/roasted-pumpkin-and-sage-grilled-cheese\/\" target=\"_blank\"\u003Eroasted pumpkin and sage grilled cheese\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy friend Dara has these dreamy creamy \u003Ca href=\"http:\/\/www.cookincanuck.com\/2014\/02\/pumpkin-chicken-enchiladas-recipe\/#_a5y_p=1295858\" target=\"_blank\"\u003EPumpkin \u0026amp; Chicken Enchiladas Recipe\u003C\/a\u003E on her blog! Soo good!\u003C\/p\u003E\u003Cp\u003EThis cornbread is loaded with \u003Ca href=\"http:\/\/beardandbonnet.com\/loaded-pumpkin-cornbread\/\" target=\"_blank\"\u003Epumpkin red onions, Cotija cheese and lots of pepitas\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin2016-WM by Meeta K Wolff0143\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29342468684\/\"\u003E\u003Cimg alt=\"Pumpkin2016-WM by Meeta K Wolff0143\" src=\"https:\/\/c5.staticflickr.com\/9\/8370\/29342468684_4a3382e8e0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ch2\u003EMore awesome pumpkin recipes from What’s For Lunch, Honey?\u003C\/h2\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\" target=\"_blank\"\u003ESlow Roasted Turmeric Vegetables with a Moghrabieh Pilaf\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/pumpkin-persimmon-soup.html\" target=\"_blank\"\u003EWild Herbed Pumpkin and Persimmon Soup\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/barefooted-on-golden-carpet-and-spiced.html\" target=\"_blank\"\u003ESpiced Lamb Pumpkin Goulash\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/04\/livestrong-pumpkin-risotto-with-shrimps.html\" target=\"_blank\"\u003EPumpkin Risotto with Shrimps\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003ERoasted Pumpkin and Chocolate Bread Pudding\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/ras-el-hanout-lamb-tagine-with-pumpkin.html\" target=\"_blank\"\u003ERas El Hanout Lamb Tagine with Pumpkin and Apricots\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html\" target=\"_blank\"\u003EMuscovado Sugar Pumpkin and Apple Pecan Crumble\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/roasted-pumpkin-aubergine-zucchini.html\" target=\"_blank\"\u003ERoasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/10\/spiced-pumpkin-and-carrot-cake-with.html\" target=\"_blank\"\u003ESpiced Pumpkin and Carrot Cake with Orange Cream Cheese Frosting\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/10\/PumpkinAllspiceBabka.html\" target=\"_blank\"\u003EMaple Roasted Pumpkin and Allspice Babka with Cinnamon Icing\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff0000\"\u003EPINTEREST\u003C\/font\u003E\u003C\/strong\u003E \u0026gt;\u0026gt; Here is the board I created with all the \u003Ca href=\"https:\/\/de.pinterest.com\/meetawflh\/the-pumpkin-hit-list-the-best-pumpkin-recipes-2016\/\" target=\"_blank\"\u003EBest Pumpkin Recipes 2016\u003C\/a\u003E on this list!\u003Cbr \/\u003E\nWant to add your recipes to the board? Just leave a comment or email me with your Pinterest handle and I’ll invite you to join. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin 2015 (0003)\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15751051394\/\"\u003E\u003Cimg alt=\"Pumpkin 2015 (0003)\" src=\"https:\/\/c3.staticflickr.com\/9\/8593\/15751051394_25cc847f4a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8302199411653845699\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/pumpkin-hit-list-best-pumpkin-recipes.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8302199411653845699"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8302199411653845699"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/pumpkin-hit-list-best-pumpkin-recipes.html","title":"Pumpkin Hit List: The Best Pumpkin Recipes 2016"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1737747062813665476"},"published":{"$t":"2016-09-21T09:30:00.000+02:00"},"updated":{"$t":"2016-09-22T16:52:14.025+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Cauliflower Chickpea Falafel \u0026 Hummus Lavash"},"content":{"type":"html","$t":"\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0063\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28387073554\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0063 property=\" src=\"https:\/\/c3.staticflickr.com\/8\/7538\/28387073554_9fb26b124b_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s been an intense couple of weeks with so many things happening. One highlight chasing the other for each of us! The positivity seems to give us wings to fly higher, faster and smarter. The art lies in preserving these special moments in the midst of the changes and the chances that arise to impact our lives. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EOne such highlight, that was probably experienced by all three of us differently, was Soeren’s trip to London. For the first time he was to fly alone (without parents) with members of his school to a city he has always wanted to visit. As often as I have been to London, the occasion never came up for him to accompany me. So, I experienced it with slight remorse and quite some elation at his chance to finally be visiting an absolutely awesome city in Europe.\u003C\/p\u003E\u003Cp\u003EMy husband greeted the opportunity, as he was able to fulfil this for his son. As a boy who grew up in East Germany he appreciated the fact that Soeren is able to live a versatile and free life without borders. I guess these are emotions and thoughts that those of us who grew outside of the walls will never really understand fully.  \u003Cp\u003E\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0071\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28974257166\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0071\" src=\"https:\/\/c7.staticflickr.com\/8\/7539\/28974257166_c0fe0c6798_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy son - he took it on with confidence. His wanderlust is huge – just like mine and any nervousness he might have felt was wiped away with the thrill of what awaited. Big Ben, London Eye, the Globe Theatre, riding on the Underground, shopping in Camden Town, Tate Modern, a musical, a movie, the Arsenal stadium – the programme was impressive and I slightly envied him!  \u003Cp\u003EDuring the week he was away he called me once and said  \u003Cp\u003E“Mum guess what? I am walking on Regent Street, in London all on my own! I was in Hamley’s and bought a drone – all on my own!”  \u003Cp\u003E\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0080\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28389746663\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0080\" src=\"https:\/\/c8.staticflickr.com\/9\/8608\/28389746663_c1a36f582a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ECan I tell you what a burst of mixed feelings exploded in me?  \u003Cp\u003E\u003Cb\u003EPanic\u003C\/b\u003E! He is in that big city on one of the most crowded streets in London all on his own!  \u003Cp\u003E\u003Cb\u003EPride\u003C\/b\u003E! He is in that big city on one of the most crowded streets in London and doing it all on his own!  \u003Cp\u003E\u003Cb\u003EJoy\u003C\/b\u003E! He is in that big city on one of the most crowded streets in London and living it all on his own!  \u003Cp\u003E\u003Cb\u003EWistful\u003C\/b\u003E! He is in that big city on one of the most crowded streets in London and experiencing it all on his own!  \u003Cp\u003E\u003Cb\u003EEnvy\u003C\/b\u003E! OMG! He is on Regent Street – one the coolest streets in London and SHOPPING all on his own!  \u003Cp\u003EAll of these feelings within a matter of seconds.  \u003Cp\u003EI am sure there were very similar feelings in him that made him want to call me and share his adventure.  \u003Cp\u003E\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0063\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28387073554\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0063\" src=\"https:\/\/c3.staticflickr.com\/8\/7538\/28387073554_9fb26b124b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThat week the three of us found ourselves separated by distance - Soeren in London, my husband in Austria and me keeping base in Weimar, but we were connected by our thoughts and emotions.  \u003Cp\u003EFor the first time I became aware of what my parents probably felt when my brother and I began cutting the cord in search of our own lives. For the first time I saw it from a parents point of view! Although I am used to being part of an international family, with my parents in Dubai and other relatives spread throughout the US and India, I realized how differently the heart beats and the brain ticks from the side of a parent. As young adults I remember my eagerness to break free, experience a new independent life, the hunger of knowledge and the motivation of a lioness. As a parent I feel dejected that soon he will be breaking free, I feel proud of the young man he has become, I want to feed his hunger, I balance between giving him his independence and showing him his borders never limiting his passion and motivation of a wolf(f)!  \u003Cp\u003E\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0078\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28930886051\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0078\" src=\"https:\/\/c4.staticflickr.com\/8\/7539\/28930886051_fe4c033b75_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI am sure it will come as no surprise that my kitchen is globally influenced. The dishes I cook are a fusion of the cuisines I have been brought up on and I love the idea of satisfying a part of my wanderlust through the food I bring to the table.  \u003Cp\u003ELike these falafels! There are a few dishes that I am particular about. When it comes to falafels and hummus I am a purist. I love the Egyptian falafels made with fava beans and my hummus is made with chickpeas – and only chickpeas, preferably soaked overnight. However, I am very inquisitive and have a deep experimental streak running through me. As cauliflower is a one of my favorite vegetables I wanted to try making a falafel-style dish using a mix of cauliflower and chickpeas. I used Armenian lavash as my bread of choice, wrapping the falafels snuggly with thick slathering of hummus, crunchy red cabbage, spinach and tomatoes. It works!  \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cauliflower Chickpea Falafel \u0026amp; Hummus Lavash\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cauliflower-chickpea-falafel-hummus-lavash\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheLPMSA-yebPEPvqOL7I54H5bHLwMgMWFW1ygw3VULmWr_RFRIdFcu4hzmeisTrGk4N-WadAxSZJ_Y4U8yRYxY6OTQ_YPwjb6mWD3hyLzHXlz26_-rhy3cq0wOd9FqlFMqCfH1GQ\/s1600\/Falafel+Hummus+Lavash+by+Meeta+K.+Wolff-WM-0073.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheLPMSA-yebPEPvqOL7I54H5bHLwMgMWFW1ygw3VULmWr_RFRIdFcu4hzmeisTrGk4N-WadAxSZJ_Y4U8yRYxY6OTQ_YPwjb6mWD3hyLzHXlz26_-rhy3cq0wOd9FqlFMqCfH1GQ\/s320\/Falafel+Hummus+Lavash+by+Meeta+K.+Wolff-WM-0073.jpg\" width=\"213\" height=\"320\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E2\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the falafels\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g cauliflower florets, washed and dried\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400g can chickpeas, drained\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESmall handful fresh parsley, coriander and mint, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ground cumin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon turmeric powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground coriander\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon chickpea flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon olive oil + 4 tablespoons olive oil \u003C\/li\u003E\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the hummus\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g dried chickpeas, soaked overnight and cooked till tender (see notes below)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 ml tahini\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 garlic cloves, peeled\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Egood pinch of sea salt flakes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ground cumin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon allspice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 2 lemons\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EOlive oil, for drizzling\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esumac and\/or za'atar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EStore-bought lavash bread or Arabic pita flatbread\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EHalf a head of red cabbage, finely shredded\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large tomato, thinly sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EHandful baby spinach leaves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EArils of 1\/2 a pomegranate, optional \u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 200 degrees C.\u003Cbr \/\u003E\n\u003Cli\u003EAdd the raw cauliflower florets to a food processor, and process until finely chopped. Add the can of chickpeas and a small handful of herbs, and process thoroughly until well combined. Add the spices and a good pinch of salt and pepper, along with a glug of olive oil and the tablespoon of chickpea flour. Continue to process until everything is smooth and thoroughly combined. The mixture will be slightly crumbly, but should hold together when you squeeze it in your hand.\u003Cbr \/\u003E\n\u003Cli\u003EWith clean hands, form the mixture into balls, squeezing firmly to hold it together.\u003Cbr \/\u003E\n\u003Cli\u003ETo bake the falafel: place them on a greased baking tray, and drizzle lightly with oil. Bake in the oven for around 35-40 minutes, until golden brown. In between turn them around so that they are evenly browned.\u003Cbr \/\u003E\n\u003Cli\u003ETo make the hummus: drain and rinse the cooked chickpeas well and allow to dry.\u003Cbr \/\u003E\n\u003Cli\u003EThrow the garlic cloves and the sea salt flakes into a food processor and pulse a few times. Add the chickpeas and pulse a few time to get a coarse mixture. If required add a couple of tablespoons of water, then add tahini, lemon juice and spices. Process until a creamy consistency is reached. You may find that you need to add some more water to loosen the mixture, drizzle it in little by little, till you reach the texture you are after. See notes below\u003Cbr \/\u003E\n\u003Cli\u003ETransfer to a shallow serving bowl and create a shallow well in the center of the hummus. Drizzle olive oil and dust with sumac and za'atar.\u003Cbr \/\u003E\n\u003Cli\u003EAssemble the falafel lavash wraps by adding the cabbage, spinach leaves, tomato slices and a few falafels. Drizzle with hummus and scatter with the pomegranate arils, if using. Roll into a wrap-like sandwich and enjoy with olives and pickles. \u003C\/li\u003E\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EIn a pot soaked chickpeas will take about 1.5 to 2 hours to cook on medium to low heat. You can do this in a pressure cooker to reduce the time.\u003Cbr \/\u003E\n\u003Cli\u003EChickpeas are tender when you can squash them between your fingers\u003Cbr \/\u003E\n\u003Cli\u003EI recommend to leave the hummus to rest for an hour. This allows the flavors to come together and you can judge if you need more seasoning, zest or spice.\u003Cbr \/\u003E\n\u003Cli\u003EHummus tends to thicken as it rests - especially if you leave it overnight. I advice to make it slightly thinner. As it rests it will thicken. If you find it too thick mix in either a drizzle of water or lemon juice to loosen it up again.\u003Cbr \/\u003E\n\u003Cli\u003EHomemade hummus will keep in the fridge, stored in an airtight container for up to a week.\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0057\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28974257576\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Falafel Hummus Lavash by Meeta K. Wolff-WM-0057\" src=\"https:\/\/c1.staticflickr.com\/9\/8094\/28974257576_5e062bc940_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhen we all gather at the table from travels far away there is nothing like sitting over a good satisfying meal as tales are told and adventures are shared. After all – far away places are awesome but home is where the heart is!  \u003Cp\u003EThe images shared here were part of a series I am doing for a client organizing the \u003Ca href=\"http:\/\/www.inoga.de\/en\/homepage.html\"\u003EINOGA 2016\u003C\/a\u003E for the \u003Ca href=\"http:\/\/www.olympiade-der-koeche.com\/en.html\"\u003EWorld Culinary Olympics - Olympiade der Köche\u003C\/a\u003E. They represent the colorful fusion of an international and globally influenced cuisine and shows that food can cross many borders.\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003EYou might like these globally influenced ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Mujaddara - Lebanese Lentils Bulgur Pilaf (097)\" src=\"https:\/\/farm6.staticflickr.com\/5543\/14088616360_56060cd369_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Ossobuco with Prunes, Apricots and Saffron  (0009) by Meeta K. Wolff\" border=\"0\" alt=\"Ossobuco with Prunes, Apricots and Saffron  (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDQBC_EYNb_ssZdJirgK5PrLp7z_Q2-eVXfZfZmYK9vU62LvnJMUODgxj6iqNqEOZTFyhA04G3qRDlwkplpnTnyjffyAA1aqj81w13TAIWG1VrH7ZzaeQL1Qn9KjinBF7TM3AvMw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_7d8e985cf5_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/05\/MujadaraJnoubiyeh.html\"\u003EMujadara Jnoubiyeh - Lebanese Lentil and Bulgur Pilaf and Cabbage Salad with Za’atar and Sumac \u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/fusion-food-ossobuco-with-prunes.html\"\u003EOssobuco with Prunes, Apricots and Saffron\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html\"\u003EGoan Pork Vindaloo with Cashew Nuts\u003C\/a\u003E \u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1737747062813665476\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/cauliflower-chickpea-falafel-hummus.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1737747062813665476"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1737747062813665476"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/cauliflower-chickpea-falafel-hummus.html","title":"Cauliflower Chickpea Falafel \u0026 Hummus Lavash"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheLPMSA-yebPEPvqOL7I54H5bHLwMgMWFW1ygw3VULmWr_RFRIdFcu4hzmeisTrGk4N-WadAxSZJ_Y4U8yRYxY6OTQ_YPwjb6mWD3hyLzHXlz26_-rhy3cq0wOd9FqlFMqCfH1GQ\/s72-c\/Falafel+Hummus+Lavash+by+Meeta+K.+Wolff-WM-0073.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8101988154237112277"},"published":{"$t":"2016-09-07T12:49:00.001+02:00"},"updated":{"$t":"2016-09-07T21:19:42.117+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496601385\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" src=\"https:\/\/c2.staticflickr.com\/9\/8060\/29496601385_0041a0f13f_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESustainability: we all talk about it and we all aim to live by it. For all our good intentions do we understand what it really means and how to achieve it? \u003Cbr \/\u003E\n“Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation” – probably is the best way to bring the idea of sustainability onto the table. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EIt often seems like the entire world meets in our kitchen: pasta from Italy, curries from India or sushi from Japan. Today we are so globally influenced by food and the easy availability of foreign products that these dishes have become a natural part of our diets. However, many of these food products cover several hundreds of kilometers to land in our pots and pans. The way we shop for our groceries has a huge impact in keeping a good environmental and climate balance, making it extremely important to pay attention to what actually goes into our shopping carts. Every time we are at the market or the grocery stores it is worth remembering that our shopping pattern leaves a very consequential individual carbon footprint. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28871847744\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" src=\"https:\/\/c1.staticflickr.com\/9\/8779\/28871847744_6d03ee0981_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAbout one fifth of the local greenhouse gas emissions are produced through the manufacturing of our food: processing it, storing it, transporting it, cooling it – so that it can be freshly prepared in our kitchens. The main causes of CO2 emission is the intensive livestock farming, feed production, transportation, pesticides and an intensive fertilization.  \u003Cp\u003ENow this does not mean that adopting a vegan lifestyle is going to help our planet. To be honest I believe that becoming a vegan to save our earth is …. the best way to put it … bullshit.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28874415063\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" src=\"https:\/\/c8.staticflickr.com\/9\/8359\/28874415063_bbf0deed0e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHere is food for thought: on one plate - a locally grown steak, from a cow raised on grass, without hormones, bought from your local butcher. On the other plate - a highly processed soy burger, grown somewhere far, far away with ingredients that have more numbers to it and that I cannot even pronounce. Which plate do you choose? Which dish leaves a bigger carbon footprint?  \u003Cp\u003EMaybe many of the vegetarians and vegans reading this will say that the soy burger is the proper or “moral” choice. The soy burger certainly offers the least amount of animal suffering, the least amount of carbon and water usage and probably eases the consciences of many. While I know there will be an entire generation of vegans out there ready to stone me with all their known arguments – but honestly I will argue back and say you have been led astray.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597005\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" src=\"https:\/\/c6.staticflickr.com\/9\/8160\/29496597005_b09e63cc44_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have just started reading a very compelling book “The Vegetarian Myth” by Lierre Keith. A vegan for twenty years, she very much establishes and reinstates what probably a few of us have always believed and lived by: a healthy balance in our eating habits, responsibility towards our planet by just reading the labels of your food or paying close attention to where it comes from is really a great step towards a better lifestyle.  \u003Cp\u003EThe \u003Ca href=\"http:\/\/www.lierrekeith.com\/book-ex_the-vegetarian-myth.php\"\u003Efirst chapter\u003C\/a\u003E alone should be chiseled into stone and Lierre nails it:  \u003Cp\u003E“\u003Ci\u003EThe truth is that agriculture is the most destructive thing humans have done to the planet, and more of the same won’t save us. The truth is that agriculture requires the wholesale destruction of entire ecosystems. The truth is also that life isn’t possible without death, that no matter what you eat, someone has to die to feed you.\u003C\/i\u003E”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496586055\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" src=\"https:\/\/c8.staticflickr.com\/9\/8384\/29496586055_d43aaae377_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThose who have been following my blog will know that over the 10 year journey I have learned and developed on so many levels but one thing has always remained consistent: when it comes to food I try to live a balanced life, not going to extremes and include every food group into the meals in a \u003Ci\u003Esensible and thoughtful\u003C\/i\u003E way. And that is what I have “preached” on this space.  \u003Cp\u003EIt does not mean that we have to entirely stop including items like mangoes, quinoa and co. into our dishes (if these are not locally grown) it just means indulge in these items less often and go for those fruits and food items that are locally produced more often. It means simple things like using more flax seeds instead of chia seeds in your muesli, smoothies and bread, it means making use of the locally grown blackberries rather that the goji berries. After all they have the same nutritional values. Fact is, if you are not living in Peru or China, where chia seeds and goji berries come from, the carbon footprint your shakes, muesli and co. will leave will be a lot less. It means eating meat but knowing what kind of meat lands on your plate and eating it on two days of the week instead of five. This also means not following every \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html\"\u003Efood trend and self-proclaimed food guru\u003C\/a\u003E that explodes across our media channels. It means taking a second or two to use our intuitive sensible judgment.  \u003Cp\u003EThese are easy steps that we all are capable of implementing effective immediately! Often it takes many small steps to reach the bigger goal. If we all pitch in we will be able to reach that goal and enforce a balance that is needed.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29388265162\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" src=\"https:\/\/c3.staticflickr.com\/9\/8229\/29388265162_246530a2a8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EReaching this goal is also a part of the teaching for the younger chefs of today. Equipped with the knowledge of working and producing a balance when creating dishes, has become an important factor for them, as they go on to shape many eating cultures. They are taught to use and re-use as much as possible from one single product, to think about the choices of ingredients, where they come from and how to use them in an economical and environmental friendly way and still produce dishes that are creative and inspirational.  \u003Cp\u003EThis is what the young chefs of the World Culinary Olympics - Olympiade der Köche are learning along with all the other challenges they are faced with during their training. From 22 to 25 October 2016, 54 nations and about 1600 chefs will be arriving in Erfurt to the represent their country. These talented chefs compete head-to-head individually and in team competitions. Think of MasterChef but on a grander world stage.  \u003Cp\u003EThe rules of the competition are very restrictive, with severe limits regarding the storage of raw materials, a strict control on what food and where it comes from, times for processing food and table service: during the key moments of the competition, a maximum of 6 chefs for each country will prepare 90 courses in 6 hours. The Olympics’ Regulation provides a 7 Euros refund for each course, those who spend more should pay the difference out of their pockets and certainly will not look good in times of crisis.  \u003Cp\u003EWhen I was hired to work with the organizers of the exhibition this year I was very excited. The more I read about the values and history behind the event, the more honored I was. While there are many challenges that the chefs face, I certainly appreciate the fact that they are keeping within the idea of “Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496596615\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" src=\"https:\/\/c8.staticflickr.com\/9\/8189\/29496596615_794248a533_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt our Food Workshop event last weekend, together with the organizers and the trainer of the German national team, \u003Ca href=\"http:\/\/www.hummelmichael.com\/\"\u003EMichael Hummel\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.facebook.com\/HappyJannick?fref=ts\"\u003EJannick Westbam\u003C\/a\u003E, one of his young trainee-chefs, we were able to bring the idea a little closer to a select number of bloggers. Rethinking our eating habits to fit the concept does not mean reducing on our daily sustenance or eating pleasures. Michael and Jannick illustrated the example on a simple dish where local cucumber and German sourdough bread was used in several ways to create a stunning and multi-textured starter. Almost every part of the cucumber and bread was used to create cucumber and wasabi noodles or a bread sauce.\u003C\/p\u003E\u003Ca title=\"ErfurtMesse-Workshop-0066-2\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29517523105\/in\/dateposted\/\"\u003E\u003Cimg title=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" alt=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" src=\"https:\/\/c2.staticflickr.com\/9\/8288\/29517523105_007937413c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597715\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" src=\"https:\/\/c4.staticflickr.com\/9\/8335\/29496597715_44dc68f6f3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKeeping this concept in mind I was asked by the clients to create a recipe and photo that illustrated this concept further. It is often in the simplicity that one finds the answer and for me I turned to a traditional German dessert to get my inspiration. “Rote Grütze” is a classic German pudding where fruits are cooked briefly with sugar until thick and jelly-like and often served with whipped cream or a vanilla sauce. In my version I make simple jellies, using apricots grown in my in-laws garden, yellow plums from a plantation near Weimar, elderflower cordial made from elderflowers I plucked from one of my neighbors’ gardens and the Riesling comes from one of Thuringia’s great winemakers in Bad Sulza.\u003Cb\u003E Double the pleasure\u003C\/b\u003E because not only does it taste great but I know that the ingredients I used to make the dessert left a minimal carbon footprint.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Apricot, Yellow Plum and White Wine Elderflower Jellies with Creme Anglaise\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apricot-yellow-plum-and-white-wine-elderflower-jellies-with-creme-anglaise\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H15M\"\u003E3 hours 15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003E(Vegetarian, vegan and gluten-free - see notes below)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E120g apricots, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g mirabelle, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 a lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 sheets of gelatine  \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E350ml white wine - a good Riesling is great here\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml Elderflower cordial (see recipe below)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E575ml whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, split in half and seeds scraped out\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 egg yolks\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons caster sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cornflour \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the jellies, soak the gelatine sheets, one by one, in a bowl with plenty of water making sure they do not clump together. Leave for about 10 minutes to soften.\u003Cbr \/\u003E\n\u003Cli\u003EIn the meantime pour the elderflower cordial and white wine into a medium-sized saucepan and warm over a medium heat. Do not let the mixture boil as it may affect the gelatine’s setting qualities.\u003Cbr \/\u003E\n\u003Cli\u003EToss the stone fruit gently in the lemon juice to prevent them from browning, then divide the apricots and plums among four small serving dishes. Transfer the softened gelatine into the warmed cordial and wine, then stir until it has dissolved. It should disappear almost instantly. Pour into the dishes to cover the fruit, then refrigerate for about 3 hours, until lightly set.\u003Cbr \/\u003E\n\u003Cli\u003EWhile the jellies set make the custard sauce by pouring the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, bringing it to a very gentle simmer. Make sure this does not boil.\u003Cbr \/\u003E\n\u003Cli\u003EIn a large heatproof bowl, whisk together the yolks, sugar and cornflour. Remove the vanilla pod from the hot milk and then pour it over the yolk and sugar mixture, stirring vigorously.\u003Cbr \/\u003E\n\u003Cli\u003ETurn the heat down to low and pour the custard back into a clean, dry pan. Stirring continuously, heat until it coats the back of your wooden spoon – the longer you cook it, the thicker it will get.\u003Cbr \/\u003E\n\u003Cli\u003EPour into a glass jug and generously pour over the chilled jellies. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003ETo make your own elderflower cordial put 2.5 kg sugar and 1.5 liters water into a large saucepan. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from 2 lemons using a potato peeler, then slice the lemons into rounds. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill your sink with water and then give the flowers a gentle swish around to loosen any dirt. Gently shake the flowers and transfer to the syrup along with the lemons and zest, then stir well. Cover the pan and leave to infuse for 24 hrs. \u003C\/li\u003E\u003Cli\u003E If you are a vegetarian substitute the gelantine in this recipe with agar agar\u003C\/li\u003E\u003Cli\u003E For a diary and gluten-free version of the custard put about 3 tablespoons rice flour and 1 tablespoon corn starch in a pot, and slowly whisk in about 2 cups of rice milk to combine. Whisk until smooth. Add about 3 tablespoons brown sugar, scraped vanilla seeds and bean from 1 vanilla bean and 1 tablespoon melted coconut oil. Turn on the heat to medium-low, and cook the misture, whisking slowly. As the custard thickens, whisk more vigorously. Once it thickens to about the consistency of pancake batter, turn off the heat and let cool.\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29462557686\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" src=\"https:\/\/c7.staticflickr.com\/9\/8441\/29462557686_d8a533c485_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EToday when we say “eat a balanced meal” – it does not only mean preparing a meal with a high nutritional value, which contains the healthy food groups in required amounts – it also means paying attention to the products and ingredients that make up your meal too. Yes enjoy your quinoa salad – I do and will continue to do so, but I will enjoy it occasionally (if it comes from far far away and not grown closer to home), I will add some chia seeds into my cereal, but use flax seeds more frequently and I love my goji berries but as a responsible citizen of this planet, will substitute them for dried cherries or blackberries more often. This apricot and plum jelly is just a simple dessert on my little blog in this big world wide web – but to me it is my small but not inconsequential contribution to leaving a footprint worth following.  \u003Cp\u003ENow off into the kitchen and make this dessert!  \u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html\" target=\"_blank\"\u003EHoney Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8101988154237112277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html","title":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s72-c\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7485758370674377688"},"published":{"$t":"2016-07-27T09:30:00.000+02:00"},"updated":{"$t":"2016-07-27T10:10:59.044+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"Classic: Croque Madame"},"content":{"type":"html","$t":"\u003Ca title=\"CroqueMadame-Title-a-MeetaKWolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28545813415\/in\/dateposted\/\"\u003E\u003Cimg title=\"Croque Madame by Meeta K Wolff - What's for lunch, honey?\" alt=\"Croque Madame by Meeta K Wolff \" src=\"https:\/\/c8.staticflickr.com\/9\/8093\/28545813415_2f903bae9f_b.jpg\" width=\"645\" height=\"967\" meta property=\"\u0026rdquo;og:image\u0026rdquo;\"\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cp\u003EWhen many of us think of French cuisine we tend to automatically link it to\u003Ci\u003E haute cuisin\u003C\/i\u003Ee. It is the foundation of French cuisine evolving from the royals and aristocrats around Versailles and Paris. The 17\u003Csup\u003Eth\u003C\/sup\u003E century chef and author Francois Pierre La Varenne is known as the godfather of modern French cuisine whose work has been an inspiration over the centuries and very much responsible for the creation of \u003Ci\u003Ehaute cuisine\u003C\/i\u003E as we know it today. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EBefore La Verenne revolutionized the eating habits of the French, meals often consisted of grandiose portions. \u003Ci\u003EHaute cuisine\u003C\/i\u003E put less emphasis on the quantity of food, and instead focused on moderate and lighter portions using high-quality ingredients.\u003C\/p\u003E\u003Cp\u003EAfter the French Revolution, the \u003Ci\u003Ebourgeoisie \u003C\/i\u003Eclass or middle class grew rapidly. \u003Ci\u003EHaut cuisine\u003C\/i\u003E was reserved for the wealthy elite. Not having the means to use the same expensive ingredients, the \u003Ci\u003Ebourgeoisie \u003C\/i\u003Ecooked tasty and unpretentious meals for family and friends. While the \u003Ci\u003Ebourgeoisie \u003C\/i\u003Eclass often spent a lot of money on entertaining and feasting, they lacked the knowledge and expertise the chefs of the nobles and aristocrats were trained for. As the \u003Ci\u003Ebourgeoisie \u003C\/i\u003Ecuisine evolved however, the middle class adapted, using the ingredients they could afford and making the best dishes from them. Even the art of sauce making, which till then was exclusive to the wealthy aristocrats, became more attainable for the French \u003Ci\u003Ebourgeoisie \u003C\/i\u003Eclass. Meat and fish dishes with fine sauces replaced the simple stews and meals became more elaborate. \u003Cbr \/\u003E\n\u003Cp\u003EIn the early 20\u003Csup\u003Eth\u003C\/sup\u003E century Auguste Escoffier modernized and refined the culinary concept of French cuisine, which came to be known as \u003Ci\u003Ecuisine classique\u003C\/i\u003E. He formalized the preparation of sauces and dishes and developed an efficient kitchen workflow. \u003Ci\u003EHaute cuisine\u003C\/i\u003E was to be served on a larger scale in hotels and restaurants. Instead of serving all the dishes at once, his system allowed meals to be served in courses. Five stations were installed in the kitchen – each to tackle different cooking tasks. To this day hotels and restaurants around the world still use this system. \u003Cbr \/\u003E\n\u003Cp\u003EAlthough this higher cooking was now available on a grander scale it was still reserved for the affluent. Around this time new trend emerged from the basements of Parisian apartments. Tenants, who paid for both room and board, were provided with simple easy meals. Landlords were able to add to their income by opening their kitchen to the general public – the working class Bistros were established. French home-style meals like cassoulet were served and they quickly became the center of social and culinary life in Paris. These bistros and later cafés were the neighborhood hub of social activity, meeting places and a place to refuel and relax. \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca title=\"CroqueMadamebyMeetaK.Wolff__0012-a\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28545812585\/in\/photostream\/\"\u003E\u003Cimg title=\"Croque Madame by Meeta K Wolff (0012) - What's for lunch, honey?\" alt=\"Croque Madame by Meeta K Wolff (0012)\" src=\"https:\/\/c2.staticflickr.com\/8\/7621\/28545812585_87ed9ed9c1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EToday the Parisian cafés and bistros are quintessential to the Parisian way of life and have also left an undoubtedly big impact on the French culinary landscape. Producing famous dishes like Pâté en Croûte, Pot-au-feu and veal blanquette and of course the Croque Monsieur, these working class dishes are just as part of the French cuisine tier as \u003Ci\u003Ehaute cuisine,\u003C\/i\u003E \u003Ci\u003Ecuisine bourgeoisie\u003C\/i\u003E or \u003Ci\u003Enouvelle cuisine\u003C\/i\u003E are. \u003Cbr \/\u003E\n\u003Cp\u003EThe tale of the Croque Monsieur dates back to the year 1901 and to a Paris café on the Boulevard des Capucines. Having run out of baguettes for the café’s sandwich of the day, the chef took a loaf of \u003Cem\u003Epain de mie\u003C\/em\u003E (similar to American sandwich bread), sliced it, placed ham and cheese between the slices and baked it to crispiness. The name is derived from the crispy bread (from the French verb \u003Cem\u003Ecroquer = \u003C\/em\u003E“to bite,”) and from a casual comment from the chef about the origins of the ham in the sandwich. When asked by a customer about the meat, the chef reportedly gestured toward another customer (most likely the neighborhood butcher)and replied “C’est la viande de monsieur (It’s that guy’s meat).” And voila–le croque monsieur. The sandwich was referred to by name for the first time on a Parisian cafe menu in 1910 and the earliest written reference is thought to have been by the novelist \u003Ci\u003EProust\u003C\/i\u003E in his 1918 work titled - \u003Ci\u003EÀ la recherche du temps perdu \u003C\/i\u003E- (In search of lost time). \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca title=\"France2014-WM-0486\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27929042324\/in\/dateposted\/\"\u003E\u003Cimg alt=\"France2014-WM-0486\" src=\"https:\/\/c5.staticflickr.com\/9\/8798\/27929042324_ecd728ccba_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe traditional Croque Monsieur was simply a hot ham and cheese sandwich which was fried in butter. When a Croque Monsieur is topped with a poached or lightly fried egg, the sandwich is then called a \u003Cb\u003ECroque Madame\u003C\/b\u003E. A small but such a refined addition taking the otherwise simple sandwich to a new level. It is believed the Croque Madame got the name because the egg is said to resemble a woman’s hat. Over the years a few changes were made to the basic recipe, in particular the addition of mustard and a béchamel sauce. If these changes were truly French is very arguable as according to the Petit Robert dictionary: \"\u003Ci\u003ECroque-monsieur surmonté d'un œuf sur le plat.\u003C\/i\u003E\" \u003Cbr \/\u003E\nTranslation: Croque monsieur topped with an egg on the plate. Note that there is no mention of a sauce, Béchamel or otherwise, inside or out of the sandwich. \u003Cbr \/\u003E\n\u003Cp\u003EOne of my favorite Parisian cafés is Le Saint Germaine on the corner of Rue du Bac and Boulevard Raspail, Îles-de-France. It’s an laid-back café where both Parisians and tourists meet daily for a pause, relax and enjoy a glass of Sancerre and mussels, a platter of cheese or a really grand Croque Madame. Our trip to France in 2014 along the Normandy coast and then ending in Paris was an unforgettable experience – I still owe you a decent travelogue, but I share a few images as a teaser.\u003C\/p\u003E\u003Cblockquote class=\"instagram-media\" style=\"border-left-width: 0px; max-width: 658px; border-right-width: 0px; background: #fff; border-bottom-width: 0px; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 1px; padding-right: 0px; border-top-width: 0px; width: 99.37%; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); border-radius: 3px\" data-instgrm-captioned data-instgrm-version=\"7\"\u003E\u003Cdiv style=\"padding-bottom: 8px; padding-top: 8px; padding-left: 8px; padding-right: 8px\"\u003E\u003Cdiv style=\"background: #f8f8f8; padding-bottom: 50%; text-align: center; padding-top: 50%; padding-left: 0px; margin-top: 40px; line-height: 0; padding-right: 0px; width: 100%\"\u003E\u003Cdiv style=\"height: 44px; background: url(data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC\/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5\/P8\/t9FuRVCRmU73JWlzosgSIIZURCjo\/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI\/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf\/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); position: relative; margin: 0px auto -44px; display: block; top: -22px; width: 44px\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp style=\"padding-bottom: 0px; padding-top: 0px; padding-left: 4px; margin: 8px 0px 0px; padding-right: 4px\"\u003E\u003Ca style=\"word-wrap: break-word; font-size: 14px; font-family: arial,sans-serif; font-weight: normal; color: #000; font-style: normal; text-decoration: none; line-height: 17px\" href=\"https:\/\/www.instagram.com\/p\/rzqApjF66r\/\" target=\"_blank\"\u003EEven a museum day brings on a big appetite in #Paris. The obligatory croque madame and a New York cheesecake with raspberry coulis at Le Saint Germaine. A fantast day at the Museum D'Orsay and the Louvre comes to an end! #WolffOnTour2014\u003C\/a\u003E\u003C\/p\u003E\u003Cp style=\"overflow: hidden; margin-bottom: 0px; font-size: 14px; font-family: arial,sans-serif; white-space: nowrap; text-overflow: ellipsis; color: #c9c8cd; padding-bottom: 7px; text-align: center; padding-top: 8px; padding-left: 0px; margin-top: 8px; line-height: 17px; padding-right: 0px\"\u003EA photo posted by Meeta K. Wolff (@meetakwolff) on \u003Ctime style=\"font-size: 14px; font-family: arial,sans-serif; line-height: 17px\" datetime=\"2014-08-17T17:05:20+00:00\"\u003EAug 17, 2014 at 10:05am PDT\u003C\/time\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Cscript async defer src=\"\/\/platform.instagram.com\/en_US\/embeds.js\"\u003E\u003C\/script\u003E\u003Cscript async defer src=\"\/\/platform.instagram.com\/en_US\/embeds.js\"\u003E\u003C\/script\u003E\u003C\/p\u003E\u003Cp\u003EFrance, Paris and the food – all make for a winning combination. I asked a few of my friends over on my Facebook page for their thoughts, memories, favorite dishes \/ recipes and restaurants in France in particular, Paris and bless them all – they have some great comments, recommendations and stories. I hope you enjoy them as much as I did! \u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/jonell.galloway.white?fref=ufi\"\u003E\u003Cb\u003EJonell Galloway:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EMy most memorable meal in Paris -- well, there are so many. I love Ducasse at the Plaza Athenée, Robuchon when he was in the 16th, Laperouse where I went on my first date with my husband and we had a whole painted dining room for ourselves\u003C\/i\u003E.\u003Cbr \/\u003E\n\u003Ci\u003EOysters with Sancerre after an evening out, in the Grand Café Capucines at the Opéra, or at the Terminus du Nord at the Gare du Nord.\u003Cbr \/\u003E\nThere's nothing like a good croissant and a café crême.\u003C\/i\u003E \u003C\/blockquote\u003E\u003Cp\u003EMy friend Jonell is an expert when it comes to French food and her website \u003Ca href=\"http:\/\/www.theramblingepicure.com\/\"\u003E\u003Cb\u003EThe Rambling Epicure\u003C\/b\u003E\u003C\/a\u003E is a treasure for all French food lovers and aficionados!\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/matt20seven?fref=ufi\"\u003E\u003Cb\u003EMatt Clark:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EI had a slightly amusing experience in a French restaurant a number of years ago.\u003C\/i\u003E\u003Ci\u003E\u003Cbr \/\u003E\nI was staying in Paris with my girlfriend and we opted to try a little 'chez' restaurant near our apartment. It was very traditional and VERY French. The menus were all hand written in beautiful, but illegible, writing. Completely unable to make out any of the dishes, and not able to speak much french we decided we'd just chance it and point at a random dish when the waitress came over.\u003Cbr \/\u003E\nTurned out the dish I pointed at was \"Cerveaux beurre noir\"\u003Cbr \/\u003E\nThe waitress realised we had probably been unable to read the menu and kindly said; \"Sir, do you realise what you're ordering is the brain of a cow?\", to which I laughed and said definitely not what I meant! Opted for a safer Steak au poivre in the end.\u003Cbr \/\u003E\nNow, being much more adventurous, I do wish I'd tried my original choice!\u003C\/i\u003E \u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"France2014-WM-0524\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28439923542\/in\/photostream\/\"\u003E\u003Cimg alt=\"France2014-WM-0524\" src=\"https:\/\/c7.staticflickr.com\/9\/8769\/28439923542_1f20c95d64_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/heidi.afifi?fref=ufi\"\u003E\u003Cb\u003EHeidi Afifi:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003ELe Coq Rico in Montmartre \u0026amp; Camille in Le Marais! Chicken livers on white asparagus and Chicken breast with asparagus. My only meal there \u0026amp; it was a very very fine one. The chicken breast was incredibly tender \u0026amp; flavorful! Camille was the neighborhood bistro (my friend \u0026amp; I were staying in Le Marais). It was frequented by folks in the fashion industry, always busy \u0026amp; we were there every single day! Delicious \u0026amp; hearty French dishes (very generous in size too). The waiters were wonderful - in fact one recommended Le Coq Rico to us\u003C\/i\u003E\u003Ci\u003E\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/karin.stienemeier?fref=ufi\"\u003E\u003Cb\u003EKarin Stienemeier:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EI immediately thought of the French Market Cookbook - you could actually take it to the market to help you discover and think what to do if you were a visitor unused to French food selections ;))\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/jeanne.horakdruiff?fref=ufi\"\u003E\u003Cb\u003EJeanne Horak-Druiff:\u003C\/b\u003E\u003C\/a\u003E One of my favourite brunch places in the world - in Paris! \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.cooksister.com%2F2014%2F11%2Fholybelly-cafe-paris.html\u0026amp;h=dAQFERgsG\"\u003EHollybelly café Paris\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/zouzetta?fref=ufi\"\u003E\u003Cb\u003EZou Zeta:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003E\"CAFE CONSTANT\" is a delicious discovery au 7e arr, \"Clamato\" (canadien french fusion) in 11e arr in rue Charonne. At the side of Clamato a typical french cuisine for the same chef \"Septime\". there is also the fresh market and the open market in la bastille that offers yummy ingredients specially fish and fresh fruits and vegetables.\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TheEndiveChronicles?fref=ufi\"\u003E\u003Cb\u003EErin Jimcosky:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EI haven't spent much time in Paris in far too long, so I'm a bit rusty. But, I remember really enjoying tartiflette when I came across it at an outdoor market. This was the same trip where I learned the simple joys of butter and jam on a baguette. In a city not known for its hospitality, I experienced an unexpected warmth that will always stick with me. I can't remember the restaurant name, but on the night we arrived everything was closed and we were starving after a hellish day of travel. It was late at night and we were obviously looking hungry and tired to a member of the staff in a restaurant in the Latin Quarter. He came out and asked us if we'd like to join the staff meal. That was our welcome to what we'd heard all our lives was an unfriendly city. We ate a lovely stew on a very cold night.\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/betsey.chamberlin?fref=ufi\"\u003E\u003Cb\u003EBetsey Chamberlin:\u003C\/b\u003E\u003C\/a\u003E\u003Ci\u003E Macarons please\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kpeacockwright?fref=ufi\"\u003E\u003Cb\u003EKelly Peacock Wright:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EWhen we were in Paris -- and Germany for that matter, because we traveled to both that spring -- there was white asparagus on every menu. It was prepared every which way, and sometimes featured in a meal which included it in each course. It was delicious and delicate and when We returned home I decided to prepare it myself. The white asparagus soup is now a favorite.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fsassandveracity.com%2F2014%2F05%2F24%2Fcream-white-asparagus-soup%2F\u0026amp;h=GAQHJx04_\"\u003ECream of White Asparagus Soup\u003C\/a\u003E\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/maricabochicchio?fref=ufi\"\u003E\u003Cb\u003EMarica Bochicchio:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EFamous and very old is Closerie des Lilas, were famous writers use to go in the past and were is made in front of you the best french tartare I ever ate . Now the recipe is in my blog. \u003C\/i\u003E\u003Ci\u003E\u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.closeriedeslilas.fr%2F\u0026amp;h=dAQFERgsG\"\u003Ehttp:\/\/www.closeriedeslilas.fr\/\u003C\/a\u003E\u003C\/i\u003E\u003Ci\u003E\u003Cbr \/\u003E\nTrandy with the best view of the Eiffel Tower is Cafe de l' Homme in Trocadero area, I went few times with my husband and I remember a great Cocktail in the terrazza wit veg bignè and romantic moment. \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.cafedelhomme.com%2Fen\u0026amp;h=pAQFUepQB\"\u003Ehttp:\/\/www.cafedelhomme.com\/en\u003C\/a\u003E\u003C\/i\u003E \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/baisa?fref=ufi\"\u003E\u003Cb\u003EJackie Donnelly:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003EMy favorite place in Paris was Les Ombres with a magnificent view of the Eiffel Tower from our table. Not just a stunning view, but the best meal I had there. \u003C\/i\u003E\u003Ci\u003E\u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.lesombres-restaurant.com%2F\u0026amp;h=7AQESdtHI\"\u003Ehttp:\/\/www.lesombres-restaurant.com\u003C\/a\u003E\u003C\/i\u003E Also, I know ALL the chocolate shops, if you need a resource for chocolate. \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/marta.potoczek?fref=ufi\"\u003E\u003Cb\u003EMarta Potoczek:\u003C\/b\u003E\u003C\/a\u003E \u003Ci\u003ESo many cool links! It's been sometime- all I did whil\u003C\/i\u003Ee in Paris was follow old chic French ladies and dined wherever they chose. It was always a success\u003Cbr \/\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/jane.bonacci?fref=ufi\"\u003E\u003Cb\u003EJane Evans Bonacci:\u003C\/b\u003E\u003C\/a\u003E I love that everywhere you turn there is incredible food ... from the vendors on the street to the corner grocery store and neighborhood bistros - drop in any restaurant or cafe and you will have the best meal of your life! Tip: \u003Ca href=\"http:\/\/theheritagecook.com\/ham-cheese-french-way-gluten-free\/\"\u003EHam \u0026 Cheese The French Way\u003C\/a\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"France2014-WM-0529\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27929050994\/in\/photostream\/\"\u003E\u003Cimg alt=\"France2014-WM-0529\" src=\"https:\/\/c3.staticflickr.com\/9\/8757\/27929050994_5b5c9a715d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIt’s not just a \u003Ci\u003Esammie\u003C\/i\u003E folks it is a Croque Madame – maybe not \u003Ci\u003Ehaute cuisine\u003C\/i\u003E – but a dish that soothes and satisfies. Attached to fond Paris memories this sandwich always hits the right spots. My Croque Madame goes back to the basic recipe – no sauce – just keeping in line with the idea of \u003Ci\u003Ehaute cuisine\u003C\/i\u003E by using the best quality ingredients and putting in some good \u003Ci\u003Ebourgeoisie\u003C\/i\u003E accents of keeping it simple. I use some good cheese, succulent ham and great bread – this is where I sidestep from the typical recipe and use crusty German sourdough bread. Quality ingredients play a key role in this recipe, which although straightforward and uncomplicated to execute, becomes fabulous when quality ham, exceptional cheese, and superb bread is used. After all a classic recipe is one that has stood the test of time - and this recipe certainly has!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"CroqueMadamebyMeetaK.Wolff__0010-a\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28513619086\/in\/photostream\/\"\u003E\u003Cimg title=\"Croque Madame by Meeta K Wolff (0010) - What's for lunch, honey?\" alt=\"Croque Madame by Meeta K Wolff (0010)\" src=\"https:\/\/c7.staticflickr.com\/9\/8891\/28513619086_443ba88d55_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Croque Madame\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/croque-madame\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQUTIix-SwM_2crT4erqQbTqkJkSqfRolEWYwnwJTCwkIsDIOU-f4Ix5Ic75REbtbT-8NYqd1CkBq2ajjPLKiquGaNTOQRHqwTf7K2XCt_O1EtWFcF2J8iPECP3Mq43AC9PTd89Q\/s1600\/CroqueMadame-Title-a-MeetaKWolff.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQUTIix-SwM_2crT4erqQbTqkJkSqfRolEWYwnwJTCwkIsDIOU-f4Ix5Ic75REbtbT-8NYqd1CkBq2ajjPLKiquGaNTOQRHqwTf7K2XCt_O1EtWFcF2J8iPECP3Mq43AC9PTd89Q\/s1600\/CroqueMadame-Title-a-MeetaKWolff.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime datetime=\"PT10M\" itemprop=\"prepTime\"\u003E10 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime datetime=\"PT30M\" itemprop=\"totalTime\"\u003E30 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E1\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 slices crusty bread, I like to use a good German sourdough\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 slighter thicker slices of good quality ham \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g grated cheese, like Comté or Gruyère\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large free-range egg\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoon Dijon mustard \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the grill to high and lightly toast the bread on both sides until golden.\u003Cbr \/\u003E\n\u003Cli\u003ESpread the mustard on both slices, sprinkle with half the grated cheese and arrange slices of ham on the bread - sandwich them. Top remaining grated cheese then place under the grill to brown and melt the cheese.\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cimg title=\"Croque Madame by Meeta K Wolff (0004) - What's for lunch, honey?\" alt=\"Croque Madame by Meeta K Wolff (0004)\" src=\"https:\/\/c2.staticflickr.com\/9\/8641\/27930360033_e06a397d77_b.jpg\" width=\"645\" height=\"967\"\u003E  \u003Cp\u003EPerfect for breakfast, lunch or even a light dinner - turn on those French chansons on the radio, take the tables and chairs on on the terrace or pavement and enjoy a typical Parisian café favorite. If you prefer the version with the béchamel sauce then whip it up - I prefer to leave the extra calories out. A fruity cidre or sancerre rosé work well with this. I enjoy my Croque Madame with a nice big salad on the side, some gherkins and lots of whole-grain mustard. I call this the grand mistress of all sandwiches and she deserves a good place on the table!\u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cstrong\u003EYou might like these sandwich ideas from What’s for, lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"BaconTomatoMozTartine_0060-WM\" border=\"0\" alt=\"BaconTomatoMozTartine_0060-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_NVSIm-xsGm_l9cKJuBO-_Rg0vx1uV-8BmW4eW22iOeKgB8QPbi_mBCNHF7i40NbkDzURh4LG3qKuTOSHUxzcUIts5y5paYgPFdLRctY20KzifCI-7_BDmCigCnZ7_x836rmnzw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Spiced Lamb Burgers with Caramelized Halloumi Cheese (0008) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Lamb Burgers with Caramelized Halloumi Cheese (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkREvnWt7b2p1r5k5boQPm7uSvyGYO7Y9L0k_oz0kUHhIq36W3WPRm4OKoWavBQ5L75ZTp-NanO7nPGx-ZG4QRg5PrkTX71oarNMJPe9iT70dYx-kcszTZrI02zE-5-bc_MXHyQw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Caponata Sandwiches (01) by MeetaK\" alt=\"Caponata Sandwiches (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SGFXwsuxxKI\/AAAAAAAACnc\/LOkNRz-IqZA\/Caponata%20Sandwiches%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"160\" height=\"237\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/10\/spicy-bacon-italian-heirloom-tomato-and.html\"\u003ESpicy Bacon Italian Heirloom Tomato and Buffalo Mozzarella Tartine\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/spiced-lamb-burgers-with-caramelized.html\"\u003ESpiced Lamb Burgers with Caramelized Onions and Halloumi Cheese\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/flavors-best-caponata-sandwiches-ever.html\"\u003ECaponata Sandwiches\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7485758370674377688\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/07\/classic-croque-madame.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7485758370674377688"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7485758370674377688"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/07\/classic-croque-madame.html","title":"Classic: Croque Madame"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_NVSIm-xsGm_l9cKJuBO-_Rg0vx1uV-8BmW4eW22iOeKgB8QPbi_mBCNHF7i40NbkDzURh4LG3qKuTOSHUxzcUIts5y5paYgPFdLRctY20KzifCI-7_BDmCigCnZ7_x836rmnzw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6874282046582251889"},"published":{"$t":"2016-06-15T08:30:00.000+02:00"},"updated":{"$t":"2016-06-15T08:44:29.010+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Rhubarb Strawberry Pavlova with Cardamon Skyr Cream"},"content":{"type":"html","$t":"\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551\" src=\"https:\/\/c4.staticflickr.com\/8\/7458\/27576558851_f34ea7826e_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E  \u003Cp\u003EPeonies, scoops of ice cream, dances through the sprinkler, warm summer rains and juicy strawberries. All the things that are making summer a blast for us here in Weimar. Those end of year exams are done and dusted for my son, my last workshops and events for the first half of the year are under the belt and we are gearing towards summer break in just under a week. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAs the summer lull has started to spread over us we find ourselves easing into a more relaxed routine. It’s funny how automatically our brain and body simply adjusts to this new routine. We spend afternoons in town walking through the shady pedestrian cobblestoned streets with no particular destination. Weimar in the summers is beautiful and … rather quaint. Street musicians fill the air with music – vibes of cello in one corner and the booming of a trumpet in the other corner. Summer also means tourists – tourists in packs - who descend upon Weimar and add to the unique flair this town is known for. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0516\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559621\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0516\" src=\"https:\/\/c6.staticflickr.com\/8\/7118\/27576559621_c9200e3099_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EEven the students at the university seem to come alive with the first warm rays of summer light. The campus buzzes with a vibe that only the summer semester can boast of. Short skirts, short shirts and short shorts, flip flops and sandals, sunglasses and sun screen, chit chat in the cafes and laughter in the hallways. Classes are taken outdoors, ateliers and workshops throw open their doors allowing access to research and art side by side. This vibe keeps Weimar young and exciting.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Strawberries-2016 by Meeta K Wolff-0498\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27650698705\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Strawberries-2016 by Meeta K Wolff-0498\" src=\"https:\/\/c2.staticflickr.com\/8\/7570\/27650698705_0361e90bd0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003Ca title=\"Rhubarb by Meeta K Wolff-0515\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576560921\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Rhubarb by Meeta K Wolff-0515\" src=\"https:\/\/c2.staticflickr.com\/8\/7532\/27576560921_2c9aa9fc6f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAround the town the parks are dotted with flowers and picnic blankets – an easy game of Frisbee here or a lively soccer match there. Babies take wobbly steps on the gravel paths, while mothers chatter under the shade of a blooming tree. A pair stroll hand in hand along the stream that snakes through the town and – oh - those tourists again discover Goethe’s stately garden house.  \u003Cp\u003EA little further out of town the fields are wheat green or rape yellow with a sprinkle of red poppies and the air is heavy with the scent of summer – freshly cut grass, field flowers and barbecues.  \u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0527\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559961\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0527\" src=\"https:\/\/c2.staticflickr.com\/8\/7346\/27576559961_dcab634b1e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe make our way to the strawberry fields ready to pick baskets of the first strawberries – a ritual as the first strawberries are always the best and the sweetest. Before the baskets can be filled we jam handfuls of the juicy fruit into our mouths, fingers stained red and dripping. We compare our overflowing baskets arguing who gathered the most and whose basket is the heaviest.  \u003Cp\u003EBefore we even leave the field my mind wanders through my mental recipe collection. Strawberry cake, strawberry mousse, strawberry ice cream – no none of the above. It has to be a special treat to honor the first strawberries and the last of the rhubarb I have sitting in the fridge. Nothing does it more than a royal pavlova. A delicate crunchy shell topped with a creamy, smooth, rich cream and piled high with the best of what summer provides.  \u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0535\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576560401\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0535\" src=\"https:\/\/c2.staticflickr.com\/8\/7317\/27576560401_4f7a9fea5c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA pavlova it was. I love making meringues – there is something elegant but also something that always leaves everyone, including me in awe. I flavored both the meringue and the cream with a little pinch of cardamom. For the cream I use creamy Skyr with an addition of whipped cream to give it a bit of body. The rhubarb was preserved in a jar! Mainly to use over the next few months but also to add a tangy flavor yet a smoother texture to the pavlova – finally the first of the strawberries are topped for a burst of sweet flavor. MAKE IT!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0556\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576558561\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0556\" src=\"https:\/\/c2.staticflickr.com\/8\/7568\/27576558561_6933677234_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Rhubarb Strawberry Pavlova with Cardamon Cream\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-strawberry-pavlova-with-cardamon-cream\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s1600\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s1600\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 minutes + overnight resting for rhubarb\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EMeringues\u003C\/i\u003E\u0026nbsp;\n\u003Cli itemprop=\"ingredient\"\u003E4 egg whites\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220g caster sugar \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cardamom\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ERhubarb Jam (Makes 5 x 340g jars)\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1kg forced rhubarb (untrimmed weight)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E900g jam sugar with added pectin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml freshly squeezed orange juice\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ESkyr Cream\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 ml double cream, whipped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g Skyr (alternative thick Greek yogurt or mascarpone\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoon coconut blossom sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ETopping\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g fresh strawberries sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g pistachios, finely chopped\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EMake the rhubarb jam: Wash and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a bowl or a form, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave to rest overnight. This draws the juice from the rhubarb to make a sweet and thick jam. The following day, bring the mixture to the boil, stirring carefully. Boil rapidly for 5–6 minutes, then test for setting point (see \"READ\" below). Remove from the heat and rest for 5 minutes before pouring into warm, sterilized jars (see \"READ\" below). For the pavlova you will need about 1 jar - using a hand blender puree the rhubarb so that it has a thick consistency. Allow to rest and thicken further. \u003Cbr \/\u003E\n\u003Cli\u003EMake the meringues: Preheat oven to 150C degrees. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar and cardamom, beating well between each addition. Beat until mixture is thick and glossy - this will take at least 5 minutes. Pipe swirls of the mixture onto baking trays then bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar (see \"READ\" below). \u003Cbr \/\u003E\n\u003Cli\u003EFor the skyr cream: Gently mix together the whipped cream, skyr, icing sugar and cardamom. Refrigerate.\u003Cbr \/\u003E\n\u003Cli\u003EAssemble the pavlovas: Spoon cream mixture into centers of meringues. Add a few teaspoons of the rhubarb jam, arrange with the fresh strawberries and sprinkle some pistachios. Arrange pavlovas on a serving dish and serve immediately. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ol\u003E\n\u003Ch2\u003E\u003Cstrong\u003EREAD:\u003C\/strong\u003E\u003C\/h2\u003EMaking meringues \/ pavlova for the first time? Don't forget to read my tutorial \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#Pavlovatips\" target=\"_blank\"\u003E\u003Cstrong\u003EHow to make the perfect Pavlova\u003C\/strong\u003E\u003C\/a\u003E \u003Cbr\/\u003E\nIt's all about the jam! Make sure you catch my big post on \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/preserving-summer-jams-jellies-chutneys.html\"\u003E\u003Cb\u003Epreserving summer in jellies, chutneys and jams\u003C\/b\u003E\u003C\/a\u003E with 101 tips on how to preserve including how to test for the setting point, sterilizing jars and several recipes.\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0543\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559281\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0543\" src=\"https:\/\/c2.staticflickr.com\/8\/7689\/27576559281_d3140def94_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis dessert symbolizes many of the highlights of summer but also of the perfect dessert. It is crunchy, creamy and absolutely fruity – not to mention easy to make and prepare some of the elements ahead of time. It makes a great party or elegant dinner dessert. The wonderful flavors of cardamom paired with the rhubarb jam and fresh strawberries harmonize truly magnificently – a bit earthy, slightly tangy and ravishingly sweet.\u003C\/p\u003E\u003Ch2\u003EDUBAI WORKSHOP UPDATE\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/dubai-2016-food-photography-and-styling.html\/\"\u003E\u003Cimg style=\"float: left; margin: 0px 15px 0px 0px; display: inline\" alt=\"Dubai 2016 Food Photography and Styling Workshop\" align=\"left\" src=\"https:\/\/c7.staticflickr.com\/8\/7299\/27358948246_4d94942333_b.jpg\" width=\"300\"\u003E\u003C\/a\u003EThis incredible 2 day workshop in the booming city of Dubai, UAE is almost full. Just 2 slots left!  \u003Cp\u003EAre you going to join us? You will find everything you need to know about the workshop here \u0026gt;\u0026gt; \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/dubai-2016-food-photography-and-styling.html\"\u003EDetails and Programme\u003C\/a\u003E  \u003Cp\u003E\u003Cstrong\u003E15 - 16 October 2016 Dubai, UAE\u003C\/strong\u003E  \u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1K8N2zNZUMCxTJjtwS-pbYydEERbXi7E8K6qPLg5B2E0\/viewform\"\u003EREGISTER NOW!\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore summer meringue desserts and treats from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7056\/6847754264_c750164673_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5694\/21047570771_fc0438b699_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest Pavlova: Quark, Cherries, Kirsch \u0026amp; Chocolate\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html\" target=\"_blank\"\u003ECherry Pistachio Meringue Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6874282046582251889\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6874282046582251889"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6874282046582251889"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html","title":"Rhubarb Strawberry Pavlova with Cardamon Skyr Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s72-c\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1099288582272044359"},"published":{"$t":"2016-05-25T08:51:00.001+02:00"},"updated":{"$t":"2016-05-25T20:17:25.397+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"German Spaetzle with Wild Garlic Almond Pesto and Green Asparagus"},"content":{"type":"html","$t":"\u003Ca title=\"Wild Garlic Pesto-Ingredients-Meeta-Wolff-125\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Wild Garlic Pesto-Ingredients-Meeta-Wolff-125\" src=\"https:\/\/farm8.staticflickr.com\/7377\/27009294771_dd5de7ee40_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EBy the time spring arrived the air thickened with the pungent aroma hanging over the park and the woods. Following the path on my bicycle my nostrils were overwhelmed with the smell of garlic that seemed to follow me. I had not been living long in Germany and spring in this magnitude was often still overwhelming to my senses. For someone who had spent most of her life in the Persian Gulf in the bi-seasonal climates of hot and hotter, the feeling of four seasons was intoxicating. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EGetting off the bike, my friends lead me into the shady woodland. Equipped with a bag and knife, there was a first-time adventure in store for me. The unmistakable fragrance of garlic filled the air but what lay in front of me were large patches of bright green leaves dotted with tiny white flowers. My friends skillfully reached into a bunch of the leaves, cut them just above the roots and stuffed them in to their bags. I watched! I learned! And I joined in. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wild Garlic Pesto-Ingredients-Meeta-Wolff-0127\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Wild Garlic Pesto-Ingredients-Meeta-Wolff-0127\" src=\"https:\/\/farm8.staticflickr.com\/7789\/27044603556_b54639e3c1_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EForaging is the practice of gathering wild food. I remember doing it as a child while visiting my grandparents in Delhi – although at that time I hardly realized what I was doing, I was more interested in stuffing as many of those sweet mulberries I could into my mouth, staining my fingers with the dark juices. I did not know back then but those were the first experiences that ignited the spark of my passion for food growing in the wild.  \u003Cp\u003EMoving to Germany highlighted this feeling even more. Europeans will put every other nation to shame when it comes to foraging. Every season offers jewels and treasures that can be found in the woods, forests or on the free fields and trees – “one just needs to keep the eyes open and look around us” was the advice I got from friends fairly early on. From wild strawberries, blackberries, wild grapes, chanterelle mushrooms in Summer and Fall and in Spring one can find wild asparagus, morels, dandelions, elderflower and of course wild garlic. \u003Cp\u003E\u003Ca title=\"Wild Garlic Pesto-Spaetzle-Asparagus-Meeta-Wolff-0150-1\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Wild Garlic Pesto-Spaetzle-Asparagus-Meeta-Wolff-0150-1\" src=\"https:\/\/farm8.staticflickr.com\/7317\/27009293401_a6eeba8bfd_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ELike that kid all those years back I still get excited when I see a bush bursting with blackberries or a patch in the woods covered with those bright green wild garlic leaves. It really is a fun and interesting way to cook meals by learning how and where ingredients grow, and to participate in the process of gathering them from wilderness to the table. Last year I had the opportunity to widen my horizons and discovered a whole n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/07\/summer-herb-and-fruit-smoothies.html\"\u003Eew world of wild herbs, leaves and flowers on my foraging tour at Paulinzella\u003C\/a\u003E. \u003Cp\u003E\u003Ca title=\"Asparagus2016-Meeta Wolff-0112-a\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Asparagus2016-Meeta Wolff-0112-a\" src=\"https:\/\/farm8.staticflickr.com\/7603\/27009704681_be7175f8b0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EWild garlic should be at the top of your foraging to-do list. It is easy to identify and absolutely delicious – not to mention the incredible smell. You will certainly catch its scent on the wind before you actually find it. The season for garlic is very short, lasting from April and ending by June. If in doubt – rub the leaves to release the familiar scent of garlic. Unlike domestic garlic the bulbs are not eaten but rather the fresh leaves are prized. The characteristic white flowers however, are perfectly edible although the plant is at its best before too many flowers appear, signalling tougher leaves and a bitterer flavor. It is slightly more subtle than standard garlic and adds a wonderfully tangy flavor to dishes. Be sure not to pull out the entire bulb but snip off the leaves. Leaving the bulb intact allows the plant to regenerate and flourish to offer new leaves the following year.  \u003Cp\u003E\u003Ca title=\"Wild Garlic Pesto-Meeta-Wolff-0145\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Wild Garlic Pesto-Meeta-Wolff-0145\" src=\"https:\/\/farm8.staticflickr.com\/7368\/27009293911_5063f032f8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI love using the fresh leaves in salads, with pasta, fried and put on top of a tart, but my first and last batches of wild garlic are always dedicated to making a pesto. It’s a store cupboard essential that makes the wild garlic last just a little longer. In this version I have used a mix of almonds and pine nuts. Pecorino cheese give this a gorgeous sharper taste that holds its flavor against the wild garlic. Here I served it over fresh green asparagus and homemade German spätzle.  \u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: German Spaetzle with Wild Garlic Pesto and Green Asparagus\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/german-spaetzle-with-wild-garlic-pesto-and-green-asparagus\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnkLGwgjFhIf9TGjIpeCboRoFl42ZWAgxBqKVGiDAKxSft4db4ykPn11fRRpeKTHXTFj3l1BW7Sdj-XJqoyQANPSLL-Q9jIsq4OCI95CsL6FiYYud9GubHEJ8NlnMbB_i44Elb\/s1600\/Wild+Garlic+Pesto-Spaetzle-Asparagus-Meeta-Wolff-0150-1.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnkLGwgjFhIf9TGjIpeCboRoFl42ZWAgxBqKVGiDAKxSft4db4ykPn11fRRpeKTHXTFj3l1BW7Sdj-XJqoyQANPSLL-Q9jIsq4OCI95CsL6FiYYud9GubHEJ8NlnMbB_i44Elb\/s240\/Wild+Garlic+Pesto-Spaetzle-Asparagus-Meeta-Wolff-0150-1.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E400g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E40g butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g Pecorino cheese, grated\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E350ml extra virgin olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pine nuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g wild garlic leaves, stems cut off, washed and dried\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons almonds, toasted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESea salt and ground black pepper\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g green asparagus, washed and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EDrizzle of olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EExtra pecorino and pine nuts for the topping\u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the spätzle mix together flour, eggs and 100g water in a large mixing bowl. Add a pinch of salt and using your hands or a wooden spoon work the mixture until the dough resembles a pasty, sticky cake batter. Continue to work the dough and once air bubbles begin to form set aside to rest for about 10 minutes.\u003Cbr \/\u003E\n\u003Cli\u003ESet a pot with cold water aside. Bring a large pot of salt water to a rolling boil. Press the dough through a spätzle press in portions into the water. Once the noodles begin to float to the top – approx. 2 minutes – remove with a slotted spoon and plunge into pot with cold water. Drain the noodles well. Follow this procedure until all the dough has been used up.\u003Cbr \/\u003E\n\u003Cli\u003EFor the pesto place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency.\u003Cbr \/\u003E\n\u003Cli\u003ESeason with sea salt and ground black pepper. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.\u003Cbr \/\u003E\n\u003Cli\u003ESauté the asparagus in some olive oil until slightly tender.\u003Cbr \/\u003E\n\u003Cli\u003EIn a heavy skillet rubbed with a dab of oil, gently brown the spätzle. Remove from heat, add a few tablespoons of the pesto, the asparagus mix then grate some Pecorino and sprinkle some toasted pine nuts over the top.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Wild Garlic Pesto-Spaetzle-Asparagus-Meeta-Wolff-0156\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html\"\u003E\u003Cimg alt=\"Wild Garlic Pesto-Spaetzle-Asparagus-Meeta-Wolff-0156\" src=\"https:\/\/farm8.staticflickr.com\/7085\/27044607126_ea4b5bc836_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis is an awesome light spring meal – full of mighty flavor of the fields and woods. The technique of making spätzle might take a few turns to get right but it really is well worth it. You can substitute the spätzle with any other egg pasta. Add a few chopped cherry tomatoes or some pan friend chicken breast – it is a recipe that can be made and enjoyed in many different variations. The wild garlic pesto works every time.  \u003Cp\u003E\u003Cstrong\u003EMore spring recipe ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Dandelion Gazpacho-WM-0160\" src=\"https:\/\/farm8.staticflickr.com\/7770\/17369083895_f0bb96cd9c_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Asparagus Strawberry Salad with Vanilla Kissed Salmon steaks (0193)\" src=\"https:\/\/c1.staticflickr.com\/9\/8805\/18413685595_916256a7a5_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0145) by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5778\/21599697475_f62fab6634_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/05\/dandelion-avocado-gazpacho.html\" target=\"_blank\"\u003EDandelion Avocado Gazpacho with Deep-water Prawns\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/white-asparagus-and-strawberry-salad.html\" target=\"_blank\"\u003EWhite Asparagus and Strawberry Salad with Vanilla Kissed Salmon Steaks\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html\" target=\"_blank\"\u003EZucchini Noodles with Garlic Shrimps, and Olive Caper Slow Roasted Tomato Sauce and Feta Cheese\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1099288582272044359\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1099288582272044359"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1099288582272044359"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/05\/german-spaetzle-with-wild-garlic-almond.html","title":"German Spaetzle with Wild Garlic Almond Pesto and Green Asparagus"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnkLGwgjFhIf9TGjIpeCboRoFl42ZWAgxBqKVGiDAKxSft4db4ykPn11fRRpeKTHXTFj3l1BW7Sdj-XJqoyQANPSLL-Q9jIsq4OCI95CsL6FiYYud9GubHEJ8NlnMbB_i44Elb\/s72-c\/Wild+Garlic+Pesto-Spaetzle-Asparagus-Meeta-Wolff-0150-1.jpg","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2614008584483214856"},"published":{"$t":"2016-03-09T12:55:00.000+01:00"},"updated":{"$t":"2016-03-16T11:12:41.047+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Chicken Tikka Masala Pizza"},"content":{"type":"html","$t":"\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25567930356\/in\/photostream\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25567930356_6efd690e34_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe basket brimming with fresh fruit, vegetables and a few early spring flowers are loaded into the boot of my car. It is a lovely sunny morning, the busy market place coming alive with fresh new colors of spring and throngs of people meander the cobblestone streets catching the first really warm rays of sun this year. With the boot of my car still open I sit on the fender, taking a minute to catch my breath and watch the bustle around me. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EPeeling open a brown paper bag, I am greeted by a sweet heady scent. The sticky Medjool date is soft and ambrosial, honey-like and captivating. I smile and look at my car full of produce and groceries. Our market provides me with most of the items from famers, butchers and bakers from the region but there are a few selected items that come from a little further. A few thin slices of chorizo, a small container of green olives and those delightful dates are tucked away in paper bags\u003C\/p\u003E\u003Cp\u003EI love the freedom of choice. Paying attention to buy mostly from friendly farmers in my region, there are nonetheless a few specialty items that make a simple dish just a little more momentous.\u003C\/p\u003E\u003Cp\u003EThis mirrors often also in my work ethics and the clients I enjoy working with. I am currently working with a small fine pizza chain in the region who are changing and updating many things not only on their menu but also with regards to their marketing and social media. I will be working with them this year photographing, styling their specials and brainstorming and creating ideas to be developed further with the purpose of placing them more prominently into the market. Food business is evolving and as a food blogger I have seen the incredible explosion over the past ten years. The impact has been riveting all through the food business – regardless of which aspect one is involved with. My freedom of choice to work with them will be exciting as the team is open, creative and are highly motivated.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24963633654\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1581\/24963633654_754c4a1fb5_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFor our first special coming up in April we created a fusion of flavors bringing the flavors of India together with the iconic Italian pizza and pairing them in perfect harmony in this Chicken Tikka Masala Pizza. If I were to add another layer to this dish I would tell you that according to history the famous chicken tikka masala actually originated in the UK. Would this confuse you or intrigue you more? For me, this is the beauty of the foodie world we live in today. We are free to experiment and create, to develop and test. And when the client plays the same game and respects the same value fun and work go hand-in-hand!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E“Love what you do and do what you love. Don't listen to anyone else who tells you not to do it. You do what you want, what you love. Imagination should be the center of your life.” ~ Ray Bradbury\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EAmen!  \u003Cp\u003ELuckily I convinced them to allow me to share our pizza idea here on the blog. I sometimes like to integrate part of what I am doing off this blog, with this blog, as all of it came about thanks to this blog! Does that make sense?  \u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967412973\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1622\/24967412973_897b8f828c_b.jpg\" width=\"683\" height=\"1024\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhile purists will stick their nose in the air and say this in no pizza – I am saying give it a try! We are lucky to have so much diversity and enjoy the luxury of being versatile. The chicken pieces are marinated in yogurt and spices to bring out a full flavor, and then broiled in the oven until tender. The pizza itself is the typical yeast dough which is covered in a fruity tomato sauce, a few slices of mozzarella. Crunchy green and red bell peppers with red onions add the final touch.  \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chicken Tikka Masala Pizza\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chicken-tikka-masala-pizza\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967412973\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1622\/24967412973_897b8f828c.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT5H30M\"\u003E5 hours 30 minutes\u003C\/time\u003E includes rising and marinating time \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E2 pizzas 26 cm in diameter\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003EPizza Dough\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150g Italian pizza \"00\" flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g all-purpose flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E8g fine sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2g active dry yeast\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon extra-virgin olive oil\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003E Chicken Tikka Masala\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g low-fat natural yoghurt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 garlic cloves, crushed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons ginger, finely grated\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons ground turmeric \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons garam masala \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons ground coriander\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons ground cumin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E850g skinless, boneless chicken breasts, halved lengthwise\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EPizza\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g mozzarella cheese, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large red onion, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 each green and red bell pepper, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 recipe \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html#roastedtomatosauce\" target=\"_blank\"\u003Eroasted tomato pizza sauce\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch coriander leaves\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the pizza dough combine flours and salt in a larger mixing bowl. \u003Cbr \/\u003E\n\u003Cli\u003EIn a small mixing bowl, stir together 200 ml lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.\u003Cbr \/\u003E\n\u003Cli\u003EKnead the rested dough for another 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface and cover with a damp cloth. Allow to rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.\u003Cbr \/\u003E\n\u003Cli\u003ETo make the pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape. Transfer to a pizza pan.\u003Cbr \/\u003E\n\u003Cli\u003ETo make the chicken tikka begin by preparing the masala or spice mixture. Mix garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Using only half of this spice mixture whisk together with yoghurt and salt in a medium bowl. Add chicken and turn to coat. Cover and chill for 4-6 hours.\u003Cbr \/\u003E\n\u003Cli\u003EPreheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots about 10 to 12 minutes. The chicken will not be cooked through as it will finish cooking on the pizza. Cut chicken into bite-size pieces. \u003Cbr \/\u003E\n\u003Cli\u003EPreheat a pizza stone in the oven at 250C. Put together the pizza by spreading some of the tomato sauce over the base of each pizza. Top with the cheese, and scatter with slices of red onion, bell peppers, finally top with the chicken pieces. Place the pizza on the stone and bake for 8 to 10 minutes until the sauce is bubbling, the dough is golden and crisp and the chicken in cooked through. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cstrong\u003ENotes:  The dough\u003C\/strong\u003E is my go to pizza dough for a quick weeknight pizza fix. It is a flavorful dough that will last in the refrigerator for up to a week. Rise time will depend on the temperature and humidity of your kitchen or refrigerator. If you are in for a little challenge give this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html#basicpizzadough\" target=\"_blank\"\u003EBasic Pizza Dough\u003C\/a\u003E a twirl. The original recipe is taken from “\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1580082688\" target=\"_blank\"\u003EThe Bread Baker's Apprentice\u003C\/a\u003E” by Peter Reinhart. \u003Cstrong\u003EAs with all pizza toppings\u003C\/strong\u003E you can add as much of the toppings as you like. We prefer less rather than more. The recipe for Chicken Tikka Masala is a fairly large one and you should have some leftovers after topping both the pizzas. Freeze the rest or I usually like using the leftovers on a big salad or for wraps the next day.\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967437923\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1686\/24967437923_af1a38628e_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s1600\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s200\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EThe pizza is not over-topped with too many random toppings but focuses on the actual flavors and of bringing them together in harmony. Not too heavy with cheese and the tomato sauce is made with sun-riped juicy good canned tomatoes and herbs. A great easy going pizza but with lots of good aromatic flavors!    \u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003EWorkshop Update\u003C\/h4\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"margin: 0px 10px 0px 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E \u003Cp\u003EDo not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!  \u003Cp\u003ETake your passion and grab your chance to improve your food photography.\u0026nbsp; Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!  \u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E \u003Cp\u003EDon’t miss your opportunity to unleash your creativity.  \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003EMore Quiche, Pizzas, Tarts, Crostatas \u0026amp; Co. from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Tomato Goat Cheese Anchovy Galette by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8181\/7923418486_79ae222887_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX4B7ySHBjcFJa4zm9LYZo42Odd-2yRQDGDmRKqLoQ6-UR_jtdHbic8g9xeQJqwX3sN1Tw56ViCoMBMGN05Cty85x6XYwe90Y-HLAaNEeVkmaEUPTVYinkOOLT09Z2def56eiTLg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" border=\"0\" alt=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo9a2oW8M5yo1NWHJrJpnioNS8Y8hDVeV5CkBArA99oenTN6ugbpKBM15bUy5h2oPAS23hPzwh10pKmB4OATg0kLTrYJlL6McMWo8sqDvDHig6t23MYZJ9my2FaXQIFecl-uF_xw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/HeirloomTomatoGoatCheeseGalette.html\" target=\"_blank\"\u003EHeirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/roasted-pumpkin-aubergine-zucchini.html\" target=\"_blank\"\u003ERoasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/roasted-tomato-aubergine-and-tahini.html\" target=\"_blank\"\u003ERoasted Tomato Aubergine and Tahini Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2614008584483214856\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/03\/chicken-tikka-masala-pizza.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2614008584483214856"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2614008584483214856"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/03\/chicken-tikka-masala-pizza.html","title":"Chicken Tikka Masala Pizza"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s72-c\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8765815523772438044"},"published":{"$t":"2016-02-24T09:30:00.000+01:00"},"updated":{"$t":"2016-02-24T09:49:55.207+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach"},"content":{"type":"html","$t":"\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0005\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25079963682\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0005\" src=\"https:\/\/farm2.staticflickr.com\/1506\/25079963682_f7210181d3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003ECelebrations are a part of our life! Actually \u003Ci\u003Elife\u003C\/i\u003E should be a celebration, a party of our achievements, a banquet of our abilities and a triumph of our successes. We progress forward, sometimes at a faster pace and sometimes the pace is slower. Keeping the positive aspects in view is so important but we often fall back and waiver, brooding over things we have not accomplished. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWe tend to focus on the negatives and get wrapped up by the failures and our inabilities that it tends to paralyze us so much so that we are incapable of moving forward. Every now and then I find myself in this situation and it often is suffocating as I try to break free. I am my own worse critique and hate stagnating. Moving – forward, upward or even sideways – is something I know how to do well. So when things slow down, regardless in which aspect of my life, I tend to go into an avalanche of fretting.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25104989991\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25104989991_190545bcf0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI worry and I beat myself up – trying to push myself out of the rut, almost willing things to accelerate and progress again. At such times it seems to me that everyone is moving faster, reaching further and … just progressing being busy. Being busy seems to be the current trend I realized and it subconsciously adds to the guilt that one should be doing more.\u003C\/p\u003E\u003Cp\u003ELet’s stop here! I recently read an article \u003Ca href=\"http:\/\/www.onbeing.org\/blog\/the-disease-of-being-busy\/7023\"\u003EThe disease of being busy\u003C\/a\u003E and it struck a cord on so many levels. One of the quintessential points I abstracted for myself amongst many other points was taking time to reflect and use the slower phases to examine the state of my heart and mind. My problem is not the balance but the fear of coming to a standstill – does that make sense?  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0034\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25171909326\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0034\" src=\"https:\/\/farm2.staticflickr.com\/1601\/25171909326_44f81ff3a3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn times like these we should remind ourselves of what has been accomplished and produced. How far have we reached our goals and what positive effects have come out of it?  \u003Cp\u003EFor me my answer always brings me to my blog!  \u003Cp\u003ENow I come back to the celebrations! \u003Cb\u003EI celebrate ten years of What’s for lunch, honey? this week.\u003C\/b\u003E Over the past ten years, this space has led me to the most amazing opportunities, incredible experiences and some pretty fantastic friendships. Through this blog I have learnt to be flexible yet keep a focus and this space challenges me and pushes me constantly. My blog has also kept me going through some hard times and gave me a reason to search and research, developing my knowledge on so many levels.  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0012\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25171894066\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0012\" src=\"https:\/\/farm2.staticflickr.com\/1507\/25171894066_e6bf7899d7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ELast year I shared my \u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/vanill-infused-kumquat-marmalade-cake.html\"\u003E4 personal rules\u003C\/a\u003E\u003C\/b\u003E that have kept me blogging for all these years. They are like a beacon guiding me and my passion – 4 rules that I think many bloggers should consider when they need to re-find the path.  \u003Cp\u003EWhen I see what has come out of a quick decision to create a basic blog back on a cold Sunday in February 2006, without a plan or a notion of what I was doing – my perspective changes. For ten years I have been doing many things but definitely not standing still!  \u003Cp\u003EIt’s time to celebrate – to commemorate all our hard work, those positive moments and the big highs.  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0019\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24567568984\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0019\" src=\"https:\/\/farm2.staticflickr.com\/1714\/24567568984_0f3aa75edc_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI thought we can celebrate with my favorite pancakes. Indian chickpea flour pancakes called \u003Ci\u003Echilla \u003C\/i\u003Ebring back memories of big family brunches at my nana and nani’s home in Delhi. Many years later and many kilometers away, I am making \u003Cem\u003Echilla\u003C\/em\u003E for my small family. We love the wonderful aromas of spices that come together with the rustic flavors of chickpea flour infused with a mix of spices. In this version I use earthy turmeric, bittersweet fenugreek and warm sweet fennel which complement the heat of chilli. To the basic batter I add spinach and kale leaves and a few chunks of avocado to make this a wonderfully piquant and humbly aromatic dish. I love this dish with a side of \u003Cem\u003Emasala channa\u003C\/em\u003E or just some Indian spiced scrambled eggs and a good serving of spicy fruity mango chutney.  \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chilla---indian-spiced-chickpea-pancakes\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25104989991\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25104989991_190545bcf0_b.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E10 pancakes\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons ghee or coconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g chickpea flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon turmeric powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon mild chilli powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon fennel seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon fenugreek seeds, ground\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 green chilli finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g tomatoes, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g onions, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g avocado, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g kale leaves, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g bably spinach leaves, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220ml water\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esalt to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EAdd the chickpea flour to a mixing bowl along with all the spices, baking powder and salt. Pour the water, a little at a time, and whisk to stir well making sure there are no lumps. The batter should have a consistency like cream. Add the chopped chillies, onions, avocado, kale, spinach and tomatoes to the pancake mix. Mix well and set aside.\u003Cbr \/\u003E\n\u003Cli\u003EIn a small non-stick frying pan melt a teaspoon ghee on a low heat. Give the pan a swirl and using a ladle pour about one laddle-full of the batter in the hot pan. The chilla must be fairly thin so using the back of the ladle spread it slightly if needed.\u003Cbr \/\u003E\n\u003Cli\u003EFry on each side for 3-4 minutes on a low heat until light brown and crisp around the edges. Keep warm wrapped in foil while you make the remaining chilla. Serve warm with mango pickle, a salad or like I enjoy it with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003Echanna masala\u003C\/a\u003E with soft boiled eggs on top. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E You will find the recipe for the my quick and easy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003Echickpea masala\u003C\/a\u003E here \nRecipe for my basic and spicy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/bombay-chowpatty-vegetable-paneer.html#mangochutney\" target=\"_blank\"\u003Emango chutney\u003C\/a\u003E. \u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0006\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24902602640\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0006\" src=\"https:\/\/farm2.staticflickr.com\/1484\/24902602640_65b4807138_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ETen years is certainly a milestone I feel proud of. I’ve managed almost 900 posts and my pages have been viewed about 8.9 million times in the past ten years. Figures are not really my thing but these numbers have a different meaning to me because I rate them as the happiness it has brought me and that so many of you keep coming back here.  \u003Cp\u003EThank you! \u003C\/p\u003E\u003Cp\u003ENow roll up your sleeves and dig into this fantastic meal with me!\u003C\/p\u003E\u003Ch2\u003EWorkshop Update\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"margin: 0px 10px 0px 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E \u003Cp\u003EDo not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!  \u003Cp\u003ETake your passion and grab your chance to improve your food photography.\u0026nbsp; Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!  \u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E \u003Cp\u003EDon’t miss your opportunity to unleash your creativity.  \u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Chickpeas with Spinach \u0026ndash; Channa Palak (01) by MeetaK\" border=\"0\" alt=\"Chickpeas with Spinach \u0026ndash; Channa Palak (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjL-F_TiWx3OdRIYA69URyhzjIuwJQaFzRWShijreI0oWbOSrqqS52rG8-S9pyBUTtKjfKrM_Vv9GRA3I7wcYeRolrfRTk1PW4FF27l_iuyNMWl41Rxn1BGdUAcAfT0PDWy-zF-rw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Egg Curry (01) by MeetaK\" border=\"0\" alt=\"Egg Curry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/?imgmax=800\" width=\"140\" height=\"217\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Dal Fry by Meeta K. Wolff 0205\" src=\"http:\/\/farm8.staticflickr.com\/7346\/10694543204_004a19464e_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/bollywood-cooking-chickpeas-with.html\" target=\"_blank\"\u003EChanna Palak\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg curry in a coconut gravy\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/DalFry.html\" target=\"_blank\"\u003EDal Fry - Punjabi Style Lentils\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8765815523772438044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/bollywood-cooking-chilla-indian-spiced.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8765815523772438044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8765815523772438044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/bollywood-cooking-chilla-indian-spiced.html","title":"Bollywood Cooking: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5631082412830435875"},"published":{"$t":"2016-02-09T08:00:00.000+01:00"},"updated":{"$t":"2016-02-09T08:31:36.526+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"}],"title":{"type":"text","$t":"Almond Vanilla Pancakes with Cinnamon Bananas"},"content":{"type":"html","$t":"\u003Ca title=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0054\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html\"\u003E\u003Cimg alt=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0054\" src=\"https:\/\/farm2.staticflickr.com\/1620\/24556343752_346e5ebdb3_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E  \u003Cp\u003EWe love our weekend breakfasts. It’s that time in the week where all three of us come together without any rush-to-meetings, get-to-school madness. Pancakes have got to be the classic and perfect weekend breakfast treat and I have always loved indulging in stacks topped with favorite fruit and nuts. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EMy husband who loves a proper German breakfast of bread rolls, eggs and sausage took time to get used to a sweeter side of breakfast. I admit my taste has changed over the years and I love my egg breakfast a lot. There are, however those Sunday mornings when my son climbs into my side of the bed winding his feet between my legs and whispers into my ears,  \u003Cp\u003E“Pancakes?”  \u003Cp\u003E\u003Ca title=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0076\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html\"\u003E\u003Cimg alt=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0076\" src=\"https:\/\/farm2.staticflickr.com\/1584\/24306437769_3ba12d90fd_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe magic word has been uttered and my tastebuds are already dreaming of pillowy soft pancakes scattered with fruit, flavored with vanilla or cinnamon and drizzled with syrup or honey.  \u003Cp\u003EPancakes have always been a treat and I have to admit that one too many often left us feeling replete and over-satiated. I played around with several recipes and experimented with many ideas over the years. Eliminating the flour was one of my main aims – not because of any allergies or because of the carbs – mainly because I wanted to make them lighter and just be able to indulge in one extra without feeling stuffed. Yes pure gluttony on my part!  \u003Cp\u003EAfter all the tweaking on the recipes I have two that I have come to love one uses coconut flour adding a beautiful light coconut-y flavor to the pancakes, which I will share sometime here. But these are my favorites. Using ground almonds and almond milk these are the lightest and fluffiest pancakes ever. With no added sugar, just the sweetness of bananas that the pancakes are served with and a drizzle of raw honey these are most certainly guilt-free.  \u003Cp\u003EFor those who enjoy a little more sweetness in you pancakes you are welcome to add a tablespoon or two of coconut blossom sugar to the batter as some will find these rather “sweetless” on their own. We serve our pancakes with a lot of fruit and some golden honey or maple syrup, which these pancakes soak up gorgeously making it sweet enough for us. I also add a pinch of fleur de sel which really balances the sweetness of the syrup or honey wonderfully.  \u003Cp\u003E\u003Ca title=\"Fading Lavender - by Meeta K. Wolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24647908346\/in\/photostream\/\"\u003E\u003Cimg alt=\"Fading Lavender - by Meeta K. Wolff-0038\" src=\"https:\/\/farm2.staticflickr.com\/1482\/24647908346_3310f728ae_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen making pancakes, regardless what kind, there are a few pointers that I’ve learned.  \u003Cp\u003EFirst and foremost, as for any favorite dish, make sure your ingredients are of good quality – right down to the baking powder, which in the end is responsible for making the pancakes fluffy.  \u003Cp\u003EIf using flour make sure you do not over-mix the batter as this will get the gluten to develop making the pancakes chewy and not soft and pillow-y. Stir the batter until the wet and dry ingredients are just incorporated.  \u003Cp\u003EButter is not always the best for your pancakes as it is easy to burn. I use ghee (clarified butter) or coconut oil which gives a gorgeous flavor and a beautiful light golden color.  \u003Cp\u003EPersonal preference I am sure but I do not like loading my batter with berries, chocolate chips and co. I prefer making plain pancakes and then topping them at the table with whatever selection of ingredients we currently fancy. There is one exception though – I sometimes add the banana after I have poured the batter into the pan. While the pancake cooks the banana slices begin to caramelize adding some pretty awesome flavors. Other ingredients like the chocolate chips or berries tend to burn against the heat of the pan or simply get soft and mushy so better placing them on the table.  \u003Cp\u003EFlip pancakes after the bubbles have popped on the surface and not as soon as you see the bubbles. When bubbles begin to surface wait till it pops and your surface is hole-y then flip.  \u003Cp\u003EWe all know the first few pancakes are the “test batch.” Make some extra batter and use the first few as a test run, finding the hot spots in the pan and practice getting them the right color. By the third pancake they will be perfect!  \u003Cp\u003EEnjoy the pancake glory by using raw honey and 100% maple syrup. Respect your hard work and your Sunday treat by not drowning your pancakes in things like corn syrup or fake syrup. Fresh fruit and chopped nuts are a definite yes too!  \u003Cp\u003E\u003Ca title=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0082\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html\"\u003E\u003Cimg alt=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0082\" src=\"https:\/\/farm2.staticflickr.com\/1589\/24306441079_477f1bd002_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThese vanilla almond pancakes make use of good quality ingredients and the fact that I let the batter rest overnight gives them a rich flavor and lovely texture. They are wonderfully crisp on the outside and soft and silky on the inside.  They are also grain-green and diary-free so perfect for all kinds of diets. \u003Cp\u003EToday, on Fat Tuesday or Shrove Tuesday – you can most certainly indulge in one or maybe two extra pancakes if they are this good for you.  \u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Almond Vanilla Pancakes with Cinnamon Bananas\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/almond-vanilla-pancakes-with-cinnamon-bananas\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0082\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html\"\u003E\u003Cimg alt=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0082\" src=\"https:\/\/farm2.staticflickr.com\/1589\/24306441079_477f1bd002_b.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E + resting time \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E9 pancakes\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g ground almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs, lightly beaten\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds scraped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E180 ml almond milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons coconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 bananas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g walnuts, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 teaspoons cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ehandful blueberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea few tablespoons honey\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPlace ground amonds, baking powder, vanilla and mix in a clean bowl. In another bowl whisk eggs with the milk, then add the dry almond mixture to the egg-milk mixture. Gently whisk together and allow to rest in the firdge for at least 20 minutes or up to 12 hours. \u003Cbr \/\u003E\n\u003Cli\u003EHeat a skillet and melt some of the coconut oil over medium heat. Pour 2 to three tablespoons of the batter into the pan and cook until golden, about 3 minutes, then flip and cook on the other side and cook for another 2 to 3 minutes. Repeat with the rest of the batter, stacking the pancakes and keeping them warm. \u003Cbr \/\u003E\n\u003Cli\u003ESlice the bananas lenghtways. In a separate pan heat about 1 tablespoon of the coconut oil, sprinkle the cinnamon and heat for one minute. Place the banana halves, cut side on the bottom and allow to cook on each side for about 2 minutes, until golden. With a tablespoon keep drizzling the cinnamon-coconut mixture over the bananas. Remove the bananas from the pan and then replace over the heat. Add the walnuts and toast for a few minutes.\u003Cbr \/\u003E\n\u003Cli\u003EServe the pancakes with the cinnamon bananas, blueberries, walnuts and a drizzle of honey over the top. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0058\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html\"\u003E\u003Cimg alt=\"Almond Vanilla Pancakes with Cinnamon Bananas - by Meeta K. Wolff-0058\" src=\"https:\/\/farm2.staticflickr.com\/1612\/24556342112_90163d6621_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E  \u003Cp\u003EIn this version I serve the bananas as a side. They are gently cooked in cinnamon and coconut oil until they are soft and caramelized. Paired with blueberries the flavors are a burst of pure sensation. Make this your Sunday sensation and I hope you enjoy every last bite of it.  \u003Cp\u003EOver Christmas I got a new lens. The dream EF 100 mm Macro IS USM f\/2.8 and ever since I took these first shots with it last month the lens has not left the body of my camera. I have been enjoying the challenge of discovering a new side of photography. Even after all these years I love shaking things up in my photography and always trying something new.  \u003Ch2\u003EWorkshop Update\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"margin: 0px 11px 0px 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E  \u003Cp\u003EIf you too want to shake things up in your photography then you will not want to miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!  \u003Cp\u003E\u003Cstrong\u003EOnly 3 tickets \u003C\/strong\u003Eare left so make a go of your goals and grab your chance to improve your food photography. We've got some awesome participants coming from as far as Bahrain, Lebanon, Saudi Arabia and as close as Germany, Switzerland and Ireland. Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!  \u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E  \u003Cp\u003EDon’t miss your opportunity to unleash your creativity.   \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore pancakes from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/farm6.staticflickr.com\/5010\/13972552474_88866ef3f4_o.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SG57mL8u05I\/AAAAAAAACpY\/uFK6gSqzVwA\/MangoNutellaPancakes01framed4.jpg?imgmax=800\" width=\"160\" height=\"220\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/farm4.staticflickr.com\/3737\/12441244585_9814b8f1fc_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/HoneyRicottaPancakes.html\" target=\"_blank\"\u003EWhole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003EWhole Wheat Pancakes with Nutella \u0026amp; Mangoes\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/CrepesSuzette.html\" target=\"_blank\"\u003ECooking School: Crêpes Suzette\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5631082412830435875\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5631082412830435875"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5631082412830435875"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/almond-vanilla-pancakes-with-cinnamon.html","title":"Almond Vanilla Pancakes with Cinnamon Bananas"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3030574920859909986"},"published":{"$t":"2016-01-20T09:44:00.000+01:00"},"updated":{"$t":"2016-01-20T09:44:12.191+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood\/Fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"Shrimp Salmon and Saffron Fregola"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0030\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24022140790\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0030\" src=\"https:\/\/farm2.staticflickr.com\/1492\/24022140790_7a413e7638_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith temperatures of -15 degrees C the only thing I have on my mind – the tiny part that is still left unfrozen – is warmth. If you remember the story of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/spiced-chai-latte-and-salted-caramel.html\"\u003ENature Boy and Flirty Flannel Girl\u003C\/a\u003E you will know I am once again featuring my hottest attire this season!\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EMy feet are permanently frozen and even 2 pair of socks does not do much to thaw them much. Let’s not even begin to talk about getting into the car in the morning. A frozen block of metal that needs to be ice-picked into each morning and once inside the biting cold seeps into every bit of exposed skin. It is a race to get indoors into warm and comforting depths of the home and thick warm socks! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0018\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23689518364\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0018\" src=\"https:\/\/farm2.staticflickr.com\/1503\/23689518364_3d7b6276b4_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn the kitchen the pots are often steaming with creamy risottos, bubbling stews and soups and soothing casseroles. Meals are mostly focused around good hearty ingredients lots of vegetables, fish and white meat and occasionally a good piece of beef or lamb. After last month’s foodie orgies, I am so happy to be back to the good old eating habits. The body is fuelling up and feels full of energy. \u003C\/p\u003E\u003Cp\u003EI am also quite happy to be getting more sport back into my routine. Ever since my return from Dubai I began lagging back, finding excuses to do anything but my sport routine. Not a good idea I realized. The older I am getting the harder it feels like to get back into shape unfortunately. Has anyone noticed this too? So I am back on the treadmill and regularly doing my gym – everything from \u003Ca href=\"http:\/\/www.muscleandfitness.com\/workouts\/workout-routines\/4-minute-fat-burning-high-intensity-workout\"\u003Etabata workouts\u003C\/a\u003E to pilates and yoga to get my balance again. The thing I find best is the extra perk it gives to my overall mood and with a teenager in the house these perky moods of mine keep things on the positive end for sure.  \u003Cp\u003E\u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0033\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23689516074\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0033\" src=\"https:\/\/farm2.staticflickr.com\/1566\/23689516074_3ddef8de32_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24291578926\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0016\" src=\"https:\/\/farm2.staticflickr.com\/1506\/24291578926_a725d20bb3_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EKeeping us lively and active throughout this dull, dark and cold month of January are dishes like this beautiful fregola with nuances of saffron and robust flavors of seafood bring unique flavors together.  \u003Cp\u003EFregola is a type of semolina pasta often found in Sardinia, Italy. It is also called Sardinian couscous (very much like the Israeli couscous) To make the pasta semolina flour is mixed with water until small beads are formed. Traditionally, the beads were sun dried but the commercial versions are toasted, which gives it its gorgeous subtle nuttiness. With the shrimp, salmon and the exquisite pinch of saffron this fregola will bring out the best in everyone at the table.  \u003Cp\u003E\u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0015\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23690912633\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0015\" src=\"https:\/\/farm2.staticflickr.com\/1506\/23690912633_299b8b8fa7_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQ6IQqbtwMH5UzCJYp5k2ZaNOsAHav4ogt2-2gYByDjR_GRBsX0YGSAhq28spqRbKf10WhSAtuLAikZW2XoAG5J5w9WE3Vy0VBnSzATyzZzH1AYPKC1rUlGHaaoFz6P82L05Q0aA\/s1600-h\/cauliflower%25255B6%25255D.png\"\u003E\u003Cimg title=\"cauliflower\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"cauliflower\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhH53I_l_3suwnOhq7OYPAO1n37h3baHdEn23z2ALg_q4Ewiar2qKcJPxQuAUwWiHpVwHE4_dj2QV778aL4VvSBlweeaTtsyAT36O0qg7BBzCADpVIwj139qxog2M-S5mT8ypiFbg\/?imgmax=800\" width=\"640\" height=\"453\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am so thrilled to share that finally “Plated Heirlooms” the cookbook I shot completely for Dima Sharif\u0026nbsp; back in 2013 is ready and waiting for the ink to dry off. The images apprently have become so loved and discussed by many food photography experts and enthusiasts and are said to be \"\u003Cstrong\u003Esetting a new trend in food photography: Cultural Food Photography\u003C\/strong\u003E.” Over the past few weeks I have been sharing a few of these images on my \u003Ca href=\"https:\/\/www.facebook.com\/Meeta-K-Wolff-Photography-249590195103873\/?pnref=lhc\" target=\"_blank\"\u003EFacebook page\u003C\/a\u003E and discussing styling and photography aspects of the images. If food photography and styling is what interests you make sure you do not miss these. The cookbook is a massive treasure filled with gorgeous details about Palestinian cuisine - a cuisine that has not been chartered to this extent. There are over 180 recipes, beautiful stories, rich cultural features that are all highlighted by my photography. \u003Ca href=\"http:\/\/www.dimasharif.com\/p\/plated-heirlooms-cookbook-by-dima-sharif.html\" target=\"_blank\"\u003E\u003Cstrong\u003EPre-orders for the book are now open\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E.\u003C\/strong\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Shrimp Salmon and Saffron Fregola\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/shrimp-salmon-and-saffron-fregola\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"SaffronSeafoodFregola-Meeta K. Wolff-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24291578926\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-Meeta K. Wolff-0016\" src=\"https:\/\/farm2.staticflickr.com\/1506\/24291578926_a725d20bb3.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon saffron threads\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60 ml dry white wine\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g shrimps\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g salmon, cut into chunks\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 cloves garlic, crushed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E500ml vegetable or chicken broth\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E185g fregola \/ Israeli couscous \/ Pearl couscous\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eflat-leaf parsley \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ECrush the saffron in a small bowl or cup, pour the wine and leave to infuse for a few minutes.\u003Cbr \/\u003E\n\u003Cli\u003EHeat 1 tablespoon oil in a large heavy pot. When the pan is very hot, add the shrimp and seat for 1 minute on each side. Make sure not to cook all the way through as it will cook further in the stew. Transfer to a plate. Add the salmon and also sear for about a minute until all sides are golden. Transfer to the plate with the shrimps.\u003Cbr \/\u003E\n\u003Cli\u003EAdd the remaining 1 tablespoon oil and sauté onion and garlic until translucent, soft and fragrant - about 5 minutes. Add the saffron mixture, cooking for a further 2 minutes. Pour in the broth, bringing it to a rolling boil, then add the fregola. Reduce heat and cook for approx. 12-15 minutes (check packet instructions). Season to taste.\u003Cbr \/\u003E\n\u003Cli\u003EAdd the shrimp and salmon cover and allow fish to heat through. Serve sprinkled with parsely. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SaffronSeafoodFregola-by Meeta K. Wolff-0010\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23949930709\/in\/photostream\/\"\u003E\u003Cimg alt=\"SaffronSeafoodFregola-by Meeta K. Wolff-0010\" src=\"https:\/\/farm2.staticflickr.com\/1492\/23949930709_1f56e003e0_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EYes it is really as good as it looks. Everything that makes a crisp, cold day go away with the warmth of steamy seafood and pasta. Grab the spoon and join me on my table! \u003C\/p\u003E\u003Ch2\u003EWorkshop Update\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 15px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETime to make a go of your Goals 2016.\u003C\/strong\u003E A 2-day intensive food styling and photography course in the stunning Rome countryside!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore than half of the tickets\u003C\/strong\u003E for the workshop coming up in May have been \u003Cstrong\u003ESOLD\u003C\/strong\u003E. We've got some awesome participants coming from as far as Bahrain, Lebanon, Saudi Arabia and as close as Germany and Ireland.  Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\" target=\"_blank\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EDon’t miss your opportunity to unleash your creativity. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these warming winter ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149\" src=\"https:\/\/farm8.staticflickr.com\/7541\/15635791359_bd4bab75fc_b.jpg\" width=\"180\" height=\"270\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Sausage and Fennel Cassoulet-0014\" src=\"http:\/\/farm8.staticflickr.com\/7388\/13056576564_aeca02b668_o.jpg\" width=\"180\" height=\"270\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Pollo Alla Cacciatore-(0396) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8056\/8091265353_6179aef8d2_b.jpg\" width=\"180\" height=\"269\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html\" target=\"_blank\"\u003ERoasted Root Vegetable and Pearl Barley Soup\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/03\/SausageFennelCassoulet.html\" target=\"_blank\"\u003ESausage and Fennel Cassoulet\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/10\/Pollo-alla-Cacciatora.html\" target=\"_blank\"\u003EPollo alla Cacciatora - Hunter’s Chicken Stew\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3030574920859909986\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/01\/shrimp-salmon-and-saffron-fregola.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3030574920859909986"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3030574920859909986"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/01\/shrimp-salmon-and-saffron-fregola.html","title":"Shrimp Salmon and Saffron Fregola"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhH53I_l_3suwnOhq7OYPAO1n37h3baHdEn23z2ALg_q4Ewiar2qKcJPxQuAUwWiHpVwHE4_dj2QV778aL4VvSBlweeaTtsyAT36O0qg7BBzCADpVIwj139qxog2M-S5mT8ypiFbg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6260853901230169260"},"published":{"$t":"2015-12-23T13:49:00.000+01:00"},"updated":{"$t":"2016-01-03T18:18:42.378+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Dessert: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\" title=\"ButterscotchPudding-by MeetaKWolff-0004\"\u003E\u003Cimg src=\"https:\/\/farm6.staticflickr.com\/5633\/23824479571_1ec70f98df_b.jpg\" width=\"640\" alt=\"ButterscotchPudding-by MeetaKWolff-0004\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nIt has been quite a very sweet month as December always is. There are always nibbles of a cookie here and morsels of a stollen there and regardless of all the good intentions it’s so difficult to resist. However, we have been careful and although there are some indulgences - it is Christmas after all - on whole we are nourishing ourselves well and very balanced. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EThanks to the very mild temperatures and sunny weather we have been fairly active outdoors too. It feels very unusual to be dressed so lightly at this time of year but with temperatures between 10 and 16 degrees C it feels more like early spring rather than the middle of winter!\u003C\/p\u003E\u003Cp\u003EEven those old and trusted Christmas songs on the radio feel slightly out of place. Nonetheless there is still enough of Christmas spirit around us. The Christmas markets are sparkling with wonderful baubles and the air is perfumed with the sweet scent of spiced Glühwein and people are still mostly filled with a happy demeanour \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\" title=\"ButterscotchPudding-by MeetaKWolff-0009\"\u003E\u003Cimg src=\"https:\/\/farm1.staticflickr.com\/774\/23611227730_537d3b6228_b.jpg\" width=\"640\" alt=\"ButterscotchPudding-by MeetaKWolff-0009\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe stores are as expected jam packed! I am relieved that all our shopping and groceries are done. My menu for Christmas day is complete and a few presents just need wrapping. We bought our magnificent Christmas tree on Monday and today we will be dressing it with baubles, sparkles and tinsel. I would say we are ready for Christmas 2015! \u003C\/p\u003E\u003Cp\u003EOn Christmas Day Tom’s entire family will be here and I again have the honor of cooking up what probably is the most important meal in the year! There will be venison in a sour cherry and glühwein sauce, spiced sautéed red cabbage, brussel sprout with dried cherry and bacon, semmelknödel soufflé (German bread dumplings in soufflé form) and of course there will be dessert. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0010\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0010\" src=\"https:\/\/farm6.staticflickr.com\/5698\/23906913745_5b2be9618e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EEnding the meal on a high note is always a luscious dessert and when it comes to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Dessert\" target=\"_blank\"\u003Edessert there is an incredible variety here on What’s for lunch, Honey?\u003C\/a\u003E What can I say I have a bit of a sweet tooth and love spoiling my guests with sweet sensations after a good meal. A classic \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/CrepesSuzette.html\" target=\"_blank\"\u003Ecrepe Suzette\u003C\/a\u003E is a wonderful highlight to any meal, or tropical flavors of this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/09\/CoconutMangoPassionFruitPannaCottoa.html\" target=\"_blank\"\u003Ecoconut panna cotta with mangoes and passion fruit\u003C\/a\u003E maybe this light and fluffy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest pavlova\u003C\/a\u003E, even this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html\" target=\"_blank\"\u003Echocolate espresso sponge pudding\u003C\/a\u003E is luscious. I can treat you to many sweet surprises. Today, I have something that really will make those sweet tastebuds bloom to new highs. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0009\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0009\" src=\"https:\/\/farm1.staticflickr.com\/774\/23611227730_537d3b6228_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA Christmas pudding bursting with buttery toffee taste and a hint of whisky for a bold character. Walnuts and prunes add a moist and nutty touch to this bombastic dessert. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce\u003C\/h1\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/butterscotch-pudding-with-prunes-and-walnuts-and-a-whisky-sauce\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0004\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0004\" src=\"https:\/\/farm6.staticflickr.com\/5633\/23824479571_6e38135e85_o.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E   \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E   \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E   \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E   \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cbr \/\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E50 g unsalted butter, softened \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E260 g coconut blossom sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds only \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon baking powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225 g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon bicarbonate of soda \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 ml milk, lukewarm \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g walnuts, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g stoned prunes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E85 g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E85 g muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200 ml cream \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 teaspoons whisky \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 degrees C. Grease either a 20cm square baking tin or a couple of enamel baking pans. \u003C\/li\u003E\n\u003Cli\u003EBeat the butter, sugar and vanilla seeds together in a bowl until pale and fluffy. In a separate bowl, mix together the baking powder, flour and bicarbonate of soda. In another bowl, lightly beat the eggs. \u003C\/li\u003E\n\u003Cli\u003EGently mix half of the dry ingredients into the butter mixture, followed by half of the eggs, then fold in the remainder of the dry ingredients and eggs. Mix just enough to bring everything together - do not over mix the batter or the pudding will be heavy. \u003C\/li\u003E\n\u003Cli\u003EStir in the milk, walnuts and prunes. The batter will be rather runny. Pour into the prepared baking tin. Bake for 30-40 minutes, or until pale golden brown and a skewer inserted into the middle of the pudding comes out clean. \u003C\/li\u003E\n\u003Cli\u003ELeave to cool in the tin for 5 minutes then transfer to a wire rack. \u003C\/li\u003E\n\u003Cli\u003EWhile the pudding is baking make the whisky sauce by melting 80g butter and 80g sugar together in a small pan over a medium-high heat and boil for 5 minutes, until the sugar is dissolved. \u003C\/li\u003E\n\u003Cli\u003EPour in the cream, bring back to the boil then stir in whisky, to taste. Serve wedges of the warm pudding with the hot whisky sauce and dollops of whipped cream (optional). \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0005\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0005\" src=\"https:\/\/farm6.staticflickr.com\/5631\/23906943445_bcd127f53b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI won’t keep you long I know you now want to hurry off to the kitchen and get this butterscotch pudding into the oven. But just a massive hug from me to you and all my very best wishes to you all. Hope you keep your nerves strong this Christmas, enjoy lavish meals with your family and friends, relax and may the Christmas spirit bring you warmth, happiness and expandable waists ;) Wishing you all a very safe, healthy and grand start to the New Year 2016! I will see you all on the other side. \u003C\/p\u003E\u003Cp\u003Exo\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas sweetness from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s160\/15407054998_7bf66712d2_b.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s320\/15407054998_7bf66712d2_b.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX9NnjeeupLPJnEwlYNT_kw-joe0szoQ7mVQtqeF3yK5Ez4szAvbCFIFhOLBkmJCGFKRh4-Xn86ZEAXEA6jvOU0xGpYH325gQXaSt9C1ytjdSX8_9fQpTT5BG7pQ1kCa8_o8Xs\/s160\/6371264615_091ae07e3e_b.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX9NnjeeupLPJnEwlYNT_kw-joe0szoQ7mVQtqeF3yK5Ez4szAvbCFIFhOLBkmJCGFKRh4-Xn86ZEAXEA6jvOU0xGpYH325gQXaSt9C1ytjdSX8_9fQpTT5BG7pQ1kCa8_o8Xs\/s320\/6371264615_091ae07e3e_b.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJCiN8bBvr7jvzETbwfKxnR773SqQ9nvwuIgjl-VGPNwg37cEs8234d6O84ZeNacmk3_oRMI-y4BmACZjtAHF8gaEoMtMAc7lLdu42xhsn2yMIfWfU9Qgb-D4FlQo_WsFfe7T\/s160\/AdvocaatCream-0008-WM_thumb.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJCiN8bBvr7jvzETbwfKxnR773SqQ9nvwuIgjl-VGPNwg37cEs8234d6O84ZeNacmk3_oRMI-y4BmACZjtAHF8gaEoMtMAc7lLdu42xhsn2yMIfWfU9Qgb-D4FlQo_WsFfe7T\/s320\/AdvocaatCream-0008-WM_thumb.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\" target=\"_blank\"\u003EFennel Seed and Cardamom Spiced Carrot Rice Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html\" target=\"_blank\"\u003EMuscovado Sugar Pumpkin and Apple Pecan Crumble\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6260853901230169260\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6260853901230169260"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6260853901230169260"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html","title":"Christmas Dessert: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s72-c\/15407054998_7bf66712d2_b.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4299565569649650345"},"published":{"$t":"2015-12-09T12:40:00.000+01:00"},"updated":{"$t":"2015-12-09T12:40:51.728+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Big Christmas Cookie and Gift Post | Linzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange"},"content":{"type":"html","$t":"\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0025\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23535057416\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0025\" src=\"https:\/\/farm1.staticflickr.com\/581\/23535057416_897c22418e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESeveral years ago when we lived in Leipzig we had a Christmas ritual. A few weeks before Christmas we would get together with friends and spend a very merry evening together making Christmas wreaths and decorations, drinking Glühwein, listening to Christmas carols and then attempting to cook a 3 course meal. We were a fairly large group of friends and the evening usually led to all sort of hilarious activities and memorable memories.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMoving to Weimar over ten years ago I was keen to keep up with this tradition of sorts. Some of our old friends would drive over for the special event and as new friends joined in the tradition of Christmas wreaths gave way to Christmas baking and the 3 course meal gave way to take out meals. The Glühwein has remained and so has the Christmas spirit. I admit I enjoy the baking a lot more - it allows me to experiment and test drive new ideas with friends. A few days ahead of the event we all make suggestions and put together a collection of recipes that we are keen to bake. Then each one is assigned a shopping list and once everything is organized - yes also the Glühwein - we usually cannot keep the excitement down. \u003C\/p\u003E\u003Cp\u003EThe host of the evening allows us usage of their kitchen and oven for constant baking. While over the years we always add a few new cookie ideas to the repertoire we are still keen to keep it as traditional as possible. This year it was my turn to host and I chose several gorgeous old recipes from the rich culinary heritage of Austria and South Germany. An old Austrian friend had given me a Christmas baking book first published in the 70s and I used many of the recipes as a basis for the cookie baking evening, adding a few different ingredients and flavors to give it a slight revamp! \u003C\/p\u003E\u003Cp\u003EAs a little gift for each of my friends I put together jars of edible treats. I love giving friends and family these jars filled with ingredients for each one to create and bake once they are back home. It’s a small way to send them love from my kitchen to theirs. \u003C\/p\u003E\u003Cp\u003EI won’t keep you all much longer as I know you are keen to scroll down and get to the recipes and the edible gifts in the jars. I hope you enjoy the baking and the putting together the jars for your family and friends - spread the merriment and the love - I wish I could share some Glühwein with you all too! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0060\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23478760211\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0060\" src=\"https:\/\/farm1.staticflickr.com\/711\/23478760211_88a2265327_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"LinzerCookies\" id=\"LinzerCookies\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003ELinzer Cookies with Lingonberry and Cloudberry Jam\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese cookies are probably one of the most well known Austrian cookies and actually is a by product of the famous Linzer Tart, which is the oldest known cakes with a recipe discovered in an Austrian abbey in 1653. Apparently the bakers placed a small amount of cake batter and baked it to test the oven temperature, and so the Linzer cookie was born. Just like the Linzertorte’s crust, the Linzer cookie is made with ground almonds, and spiced with lemon, orange and cinnamon. Two cookies are sandwiched together and filled with a layer of currant, raspberry or apricot jam. In my recipe I made two different cookies using the star cutters and the hole cutters and used cloudberry and lingonberry jam to give it a slightly different flavor. These cookies are better the next day when the flavors come together and as the cookies softened, the preserves partially sink into the almond cookies creating a unified flavor. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265427480\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" src=\"https:\/\/farm6.staticflickr.com\/5733\/23265427480_b545950af8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ELinzer Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/linzer-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265427480\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" src=\"https:\/\/farm6.staticflickr.com\/5733\/23265427480_b545950af8_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT25M\"\u003E25 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT35M\"\u003E35 minutes\u003C\/time\u003E + resting and cooling time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E20 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g butter \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E80g cloudberry jam or lingonberry jam \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E280g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g + 100g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 200C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003EPlace all the ingredients except the jam and 100g icing sugar in a bowl of a stand mixer fitted with the dough hook. Knead until the dough comes together smoothly. Cover with plastic wrap and place in the fridge for one hour. \u003C\/li\u003E\n\u003Cli\u003EAfter the resting time, remove the dough from the fridge and with a rolling pin roll it out on a lightly floured surface approx. 3 mm thick. Using a cookie cutter cut out shapes, then using the typical \u003Ca href=\"http:\/\/www.hagengrote.de\/Ausstecher-Set-fuer-original-Linzer-Plaetzchen.htm?websale8=hg1ht\u0026amp;pi=884Y01\u0026amp;ref=google-shopping\u0026amp;subref=884Y01\u0026amp;gclid=Cj0KEQiAnJqzBRCW0rGWnKnckOIBEiQA6qDBavRNuUUXqllBdgFat1rHZ_6Kwhy3xiNNv8G3s1LF254aAnjo8P8HAQ\" target=\"_blank\"\u003ELinzer cookie cutter\u003C\/a\u003E cut out either holes or stars in have of them. \u003C\/li\u003E\n\u003Cli\u003EPlace the cookies on the prepared baking tray and bake in the oven for 10 minutes until golden. \u003C\/li\u003E\n\u003Cli\u003ERemove from the oven and allow to cool. Then spread the jam of choice on the cookie without the holes and sieve icing sugar on the cookies with the holes 7 stars, then place on top of jam and allow to set. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"ChocolateKipferl\" id=\"ChocolateKipferl\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EDark Chocolate Kipferl - Crescents\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EMy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html\" target=\"_blank\"\u003Evanilla kipferl\u003C\/a\u003E are a must each year! They are an all time favorite, traditional German cookie. If truth be told however, these cookies actually originate from Vienna but these unique crescent shaped cookies have been a part of German Christmases for centuries. As the story goes they were created in the shape of the Turkish crescent moon to symbolize the celebration of the victory of the Hungarian army over the Turkish in one of the many wars between both nations. There are versions of the cookie all over Europe from Hungary to Romania, Slovakia and the Czech Republic. This year with my decadent chocolate cravings I added dark melted chocolate to the batter and brush them with more dark chocolate to give a wonderful rich flavor. The most important thing to remember when baking the Kipferls is that everything needs to be cold - especially your hands when you begin shaping the crescents. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265439640\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" src=\"https:\/\/farm6.staticflickr.com\/5745\/23265439640_c5e1b35392_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chocolate Kipferl Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-kipferl-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265439640\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" src=\"https:\/\/farm6.staticflickr.com\/5745\/23265439640_c5e1b35392_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E + resting and cooling time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E50 -60 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E100g all-purpose flour + more for the counter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds scraped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cold butter, cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g + 100g dark chocolate (75% cacao) \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 160C and line a baking tray with parchment paper. Coarsely chop 75g chocolate and melt it in a metal bowl over a pot of simmering water. \u003C\/li\u003E\n\u003Cli\u003EPlace flour, ground almonds, sugar, butter, and the egg in a bowl of a standmixer fitted with the dough hook. Knead until the dough resembles breadcrumbs, then pour in the warm melted chocolate. With cold hands and on a lightly floured countertop, knead quickly until the dough comes together smoothly. Cover with plastic wrap and place in the fridge for one hour. \u003C\/li\u003E\n\u003Cli\u003EAfter the resting time, remove the dough from the fridge and form into a long roll. With a sharp knife cut into slices then each slice into two and form the typical crescent cookie shape. You will need to work quickly and not handle the dough too much. Make sure your hands are cold while forming the crescents. \u003C\/li\u003E\n\u003Cli\u003EPlace the kipferl (crescents) on the prepared baking tray and bake in the oven for 15-20 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime melt the remaining 100g chocolate in the water-bath. Allow cookies to cool completely then brush the flat end of the kipferl with chocolate. Set aside to dry completely. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"ChocolateSpritzCookies\" id=\"ChocolateSpritzCookies\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003ELemon Scented Chocolate Spritz Cookies\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese are the most easiest cookies to make and we love them because of their simplicity. It’s origins are once again found in Austria and are also known as Linzer Spritz Cookies. I used two types of flours here - one slightly coarser and the other more fine to give more texture to the cookie.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22934089303\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" src=\"https:\/\/farm1.staticflickr.com\/657\/22934089303_63d3b6df86_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ELemon Scented Chocolate Spritz Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lemon-scented-chocolate-spritz-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22934089303\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" src=\"https:\/\/farm1.staticflickr.com\/657\/22934089303_63d3b6df86_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT40M\"\u003E40 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E + resting time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E40 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E220g butter, at room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg + 1 egg yolk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g coarse flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g fine flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 200C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003EPlace butter, icing sugar, vanilla sugar, lemon zest and fleur de sel in a bowl of a standmixer fitted with the spatula attachment. Whisk until pale and creamy. Add the egg yolk and continue to whisk until incorporated then add the egg. Whisk well until the eggs are well incorporated. \u003C\/li\u003E\n\u003Cli\u003ESieve and mix both types of flours, then gently fold into the creamy sugar-butter-egg mixture. Fill the dough in a spritz cookie press or a in a piping bag and pipe the dough onto the baking paper lined tray. \u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 10 minutes then remove and allow to cool completely. \u003C\/li\u003E\n\u003Cli\u003EMelt the chocolate in a water bath then either dip half of the cookies in the chocolate or brush on the flat side of the cookie. Allow to dry on a wire rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"IschlersOrange\" id=\"IschlersOrange\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EIschlers Orange Cookies\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese are favorites amongst the children in the house. It easy to see why a lovely orange scented chocolate cream is sandwiched between two crispy cookies. Then dipped in more chocolate. The Ischler cookies date back to the Austro-Hungarian Empire, where the cookie was first made in 1849 in the town of Bad Ischl. The Emperor Franz Joseph I established his summer residence there and in his honor a little bakery by the name of Zauner created the “Ischler Törtchen”, which soon became the Emperor’s favorite confect. Traditionally the Ischlers are filled with jam, sometimes one can find them filled with both jam and the chocolate cream giving them almost a praline like flavor. In my recipe I only fill it with the chocolate cream and adding the zest of an orange into the cream. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932938814\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003EIschlers Orange\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ischlers-orange-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932938814\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT55M\"\u003E55 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT70M\"\u003E70 minutes\u003C\/time\u003E + resting time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E12 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E220g butter, at room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g all-purpose flour + more for countertop \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E40g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 orange \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 170C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003ESieve flour into a bowl of a stand mixer fitted with a dough hook, add 220g butter in cubes, then add 120g sugar and vanilla sugar, egg and salt. Knead into a smooth dough, cover with plastic wrap and allow to rest for one hour. \u003C\/li\u003E\n\u003Cli\u003ELightly dust the counter with some flour, then roll out the dough. Using a round cookie cuter cut out circles and place on the baking tray. Bake for 12 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the cream by whisking 80g butter and 80 g icing sugar until creamy and pale. Add the orange zest and 200g melted chocolate, mix until smooth. Finally incorporate the ground almonds. \u003C\/li\u003E\n\u003Cli\u003ESpread the chocolate cream on half of the cookies then cover with the remaining cookie. Dip the sandwich cookies in the 200g melted chocolate and allow to drip and dry on a wire rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003ECookies, cakes and other confectionary are always such a fantastic part of the Christmas. Wrapping the cookies in beautiful crepe paper and placing them in boxes, each waiting to be gifted to a friend, a family member or a colleague - it’s a special gift that has a personal signature to it. \u003C\/p\u003E\u003Cp\u003EThe concept of edible gifts in jars is still very new in Germany and I’ve enjoyed doing this for quite some time. I love the look of surprise and pure happiness when friends receive these - yes I even give them to those who swear they are not bakers. The feedback has always been very positive.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0064\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23535144176\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0064\" src=\"https:\/\/farm1.staticflickr.com\/648\/23535144176_46013b358c_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0067\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265510210\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0067\" src=\"https:\/\/farm6.staticflickr.com\/5802\/23265510210_20360f564f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ERaspberry Pine Nuts Muesli Bars\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EJust layer about\u003Cstrong\u003E 500g of muesli\u003C\/strong\u003E, a \u003Cstrong\u003Ehandful of pine nuts\u003C\/strong\u003E, sprinkle with a \u003Cstrong\u003Eteaspoon of \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003E\u003Cstrong\u003Ecinnamon\u003C\/strong\u003E\u003C\/a\u003E,\u003Cstrong\u003E 200g muscovado sugar\u003C\/strong\u003E and finally a large \u003Cstrong\u003Ehandful of dried raspberries\u003C\/strong\u003E.     \u003Cbr \/\u003E\nThe person who receives this jar needs to add \u003Cstrong\u003E200g butter\u003C\/strong\u003E and \u003Cstrong\u003E4 tablespoons honey\u003C\/strong\u003E. To make the bars heat the oven to 180C. Melt the butter and honey together then add the contents of the jar and simmer for 2 minutes. Spread the mixture into a lined baking tray, cover with foil and bake for 15 minutes. Leave in the tray for 10 minutes, then loosen the edges and turn out. Slice into squares. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932999624\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" src=\"https:\/\/farm6.staticflickr.com\/5739\/22932999624_1c6b24965b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBuckwheat Seeded Crispbread\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003ELayer the jar with the following:    \u003Cbr \/\u003E\n1 cup buckwheat flour     \u003Cbr \/\u003E\n1 cup wholemeal flour     \u003Cbr \/\u003E\n1\/2 cup rolled oats     \u003Cbr \/\u003E\n1\/2 cup pumpkin seeds     \u003Cbr \/\u003E\n1\/2 cup sunflower seeds     \u003Cbr \/\u003E\n1\/2 cup chia seeds     \u003Cbr \/\u003E\n1\/2 cup sesame seeds     \u003Cbr \/\u003E\n2 tsp sea salt\u003C\/p\u003E\u003Cp\u003EThe person who receives this jar need only to add \u003Cstrong\u003E1 cup of water\u003C\/strong\u003E and \u003Cstrong\u003E1\/2 cup of really good olive oil\u003C\/strong\u003E, which you can gift them as well.     \u003Cbr \/\u003E\nPreheat the oven to 200C heat a few baking trays to warm up them. Mix together all the ingredients in a large bowl. Roll out handfuls of dough between 2 sheets of baking paper until very thin. Remove the top sheet of baking paper and use a knife to cut the flattened dough into shapes. Leave the pieces on the bottom sheet of baking paper, and slide it across onto a preheated tray. Bake for 15-20 minutes, until the crispbreads are golden and hardened to the touch. Remove the baking paper from underneath as soon as possible. Cool completely on a wire rack before storing in an airtight container for up to 2 weeks.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0072\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22933009514\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0072\" src=\"https:\/\/farm1.staticflickr.com\/779\/22933009514_03ed226f2c_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThere is no end to creativity when it comes to giving lovely homemade gifts that come from the heart and made with love. Be it little mince pies or cakes wrapped in plastic foil, homemade jams, preserves or chutneys, boxes of cookies or jars of dry ingredients which is then put together with other ingredients in the kitchens of your loved ones - all these are lovely ways to add a special note to your gifts. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0082\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265400880\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0082\" src=\"https:\/\/farm1.staticflickr.com\/568\/23265400880_7bacdcd148_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0059\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23452667062\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0059\" src=\"https:\/\/farm1.staticflickr.com\/568\/23452667062_ff68fdda1e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe are getting ready to settle down into the Christmas time. Although the weather is reminiscent of early Spring rather than deep winter we are not really complaining. Christmas carols and Christmas markets are all in full swing and Weimar looks lovely decorated with tinsel, baubles and sparkly lights. \u003C\/p\u003E\u003Cp\u003ESending you all happy Christmas spirits from my kitchen to yours .... \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these edible Christmas gift ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407135874_f42ed4030f_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Quince Hazelnut and Cognac Mincemeat (0385) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut and Cognac Mincemeat (0385) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho7RGKa-Ff-AjLjngVn8dLfaomy7ozUpcNVrtoYrnbamRkOa2iAvk3ss7GgAby0V-7GgKsFN04paJQIQlvz86BlTyoAF0xig-3AFAs_6ytQ1FqUiLfUH86w4IQUaZqMhIpfrtIbw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html\" target=\"_blank\"\u003ESpekulatius Spiced Madeleines\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-buttery-quince-hazelnut-and.html\" target=\"_blank\"\u003EButtery Quince Hazelnut and Cognac Mincemeat\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\" target=\"_blank\"\u003EAlmond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4299565569649650345\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4299565569649650345"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4299565569649650345"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html","title":"Big Christmas Cookie and Gift Post | Linzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho7RGKa-Ff-AjLjngVn8dLfaomy7ozUpcNVrtoYrnbamRkOa2iAvk3ss7GgAby0V-7GgKsFN04paJQIQlvz86BlTyoAF0xig-3AFAs_6ytQ1FqUiLfUH86w4IQUaZqMhIpfrtIbw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-169338126300988000"},"published":{"$t":"2015-12-02T10:00:00.000+01:00"},"updated":{"$t":"2015-12-02T10:10:36.846+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: Chocolate Gianduia Stollen With Cranberries and Papaya"},"content":{"type":"html","$t":"\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" src=\"https:\/\/farm1.staticflickr.com\/704\/23320011952_91835c0d1f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe cakes of Christmas, be it the petite mince pie or the bombastic panettone or the heavyweight fruit cake, always bring with them a certain amount of joviality. Christmas (in most Western countries) has got to be the sweetest and most decadent month of the year – a proper festival of sugary, fruity, chocolaty treats!\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe temptations are plenty and everywhere - after \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/cauliflower-couscous-with-baharat-spice.html\"\u003Elast week’s post\u003C\/a\u003E where I shared a few ideas on how to be good during this sinful time – today’s post is just plain wicked! I always say it’s about the balance. \u003C\/p\u003E\u003Cp\u003EIndeed there is something rather reviving about a tea-break, with a pot of steaming herbal and spiced tea and a slice of sugar, spice and fruit-laden cake – why even slightly salacious amidst the yuletide jangle! I have to say whether it is booze-soaked raisins or sugary fruit peel in the cake mixture, pastry or sweet yeast dough some sort of merry confection like this is a must. It is just as much part of Christmas as the tree, the presents and the big roast!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" src=\"https:\/\/farm1.staticflickr.com\/569\/23060502819_374ec8f46d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EStollen is as German as it gets when it comes to Christmas cakes. It certainly is the heavyweight champion compared to some of its European counterparts, especially if the stollen contains rich marzipan in its center. The stolen was invented in Dresden – everyone is familiar with the illustrious Dresdner Stollen, this peel-speckled cake has been around since the 15\u003Csup\u003Eth\u003C\/sup\u003E century under the name of \u003Ci\u003EStriezel\u003C\/i\u003E. Every year the people of Dresden hold a Christmas festival known as the \u003Ci\u003EStriezelmarkt\u003C\/i\u003E in its honor. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0007\" src=\"https:\/\/farm1.staticflickr.com\/573\/23320007042_01e05b50a3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe stollen is a sweetened bread dough enriched with almonds, citrus peel, marzipan and with those typical Christmassy spices like cinnamon and cloves. Of course many of the store-bought ones are quite heavy on butter and sugar too. So it is always better to bake your own just so you know what is going into your cake and what the quality of your ingredients are. \u003C\/p\u003E\u003Cp\u003EI bake my own stollen almost every year. Besides being the perfect partner for many of the spontaneous visits during this time, I think it also makes a sensational foodie gift wrapped in sparkly paper and placed under the tree.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0015\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0015\" src=\"https:\/\/farm1.staticflickr.com\/745\/23320010772_d40ca2f902_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis year tradition gave way to something more swank and my Christmas Stollen 2015 is very chic dressed in chocolate, studded with chunks of papaya and cranberries, besotted with Kahlua and jazzed up with pistachios. Totally decadent is the rich gianduia pieces that are scattered into the dough giving delightful pockets of creamy-nutty pleasure. \u003C\/p\u003E\u003Cp\u003EI told you this is just wicked! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chocolate Gianduia Stollen With Cranberries and Papaya\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-gianduia-stollen\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\/\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" src=\"https:\/\/farm1.staticflickr.com\/569\/23060502819_374ec8f46d_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT80M\"\u003E80 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT125M\"\u003E125 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E2 small stollen\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E500g flour + more for the counter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 packet dry yeast (approx. 7g) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g dark cocoa powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons Kahlua \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon Lebkuchen spice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g Skyr or quark \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, softened \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, melted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g pistachios, coarsely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried papaya, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g gianduia, roughly chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPlace flour, yeast, cocoa powder, sugar, vanilla, Kahlua, Lebkuchen spice, Skyr or quark, ground almonds, chopped pistachios, soft butter and eggs in a bowl of a standmixer fixed with a dough hook and knead until the dough comes together. Stop in between to scrape the sides down if required. Cover and allow to rise for 60 minutes \u003C\/li\u003E\n\u003Cli\u003EKnead the cranberries and papaya into the dough,then flatten the dough with your fingers slightly and scatter the gianduia. Fold the dough over and slowly knead it into the dough. Do not over-knead. Divide the dough into two equal parts. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Brush with the melted butter then allow the dough to rise for 30 minutes. \u003C\/li\u003E\n\u003Cli\u003EHeat oven to 180C degrees Place both loaves on a baking tray lined with baking paper and bake for 45-55 minutes. Once out of the oven brush again with the remaining butter then sprinkle generously with the icing sugar and\/or some cocoa powder. Serve sliced and spread with your favorite jam and extra melted nougat, sprinkled with some pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nWrap the stollen in some plastic wrap and allow to rest for a few days. You will see that as it ages the flavors begin to develop more and the stollen becomes more moist. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0009\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0009\" src=\"https:\/\/farm6.staticflickr.com\/5631\/23320008272_588e6aea7a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI usually place some fruity preserves, a small jar of melted nougat and some chopped pistachios when I set the table for a tea or coffee get-together. A preserve adds a nice balanced flavor to the richness of the chocolate – of course best of all is a pure slice sans everything.\u003C\/p\u003E\u003Cp\u003EEnjoy your baking and I hope I have inspired you to try something new this year. \u003C\/p\u003E\u003Cp\u003EFor more Christmas baking inspiration see what’s baking in my friends kitchens: \u003C\/p\u003E\u003Cp\u003E- Aparna’s \u003Ca href=\"http:\/\/www.mydiversekitchen.com\/2010\/12\/tropical-stollen-eggless-cashew.html\" target=\"_blank\"\u003ESaffron And Cardamom Flavoured Eggless Cashew Marzipan\u003C\/a\u003E    \u003Cbr \/\u003E\n- Sally’s \u003Ca href=\"http:\/\/mycustardpie.com\/2014\/12\/04\/slow-cooker-christmas-christmas-pudding\/\" target=\"_blank\"\u003ESlow cooker Christmas pudding\u003C\/a\u003E    \u003Cbr \/\u003E\n- Juls’ \u003Ca href=\"http:\/\/en.julskitchen.com\/tuscany\/tuscan-panforte-a-spicy-cake-from-siena\" target=\"_blank\"\u003EPanforte\u003C\/a\u003E    \u003Cbr \/\u003E\n- Simone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/lemon-thyme-cake-by-nigella\/\" target=\"_blank\"\u003ELemon Thyme Cake\u003C\/a\u003E    \u003Cbr \/\u003E\n- Jeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/12\/charred-clementine-and-rum-individual-upside-down-cakes.html\" target=\"_blank\"\u003ECharred clementine and rum individual upside-down cakes\u003C\/a\u003E\u003Cbr \/\u003E\n- Rosana's \u003Ca href=\"http:\/\/www.hotandchilli.com\/2015\/01\/rosca-bolo-rei-twelfth-night-bread.html\"\u003ETwelfth Night bread \u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas baking at What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Cranberry Orange Marzipan Stollen Buns 0061\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11295732373_3f44c23062_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" src=\"http:\/\/farm9.staticflickr.com\/8346\/8228150622_cd3e1c79a6_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/StollenBuns.html\" target=\"_blank\"\u003ECranberry Orange Marzipan Stollen Buns\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html\" target=\"_blank\"\u003EOrange Marmalade Date Fig and Quark Stollen\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html\" target=\"_blank\"\u003EHazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/169338126300988000\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/169338126300988000"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/169338126300988000"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html","title":"Christmas: Chocolate Gianduia Stollen With Cranberries and Papaya"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8035599534988940897"},"published":{"$t":"2015-11-25T09:30:00.000+01:00"},"updated":{"$t":"2015-11-25T09:55:24.216+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries"},"content":{"type":"html","$t":"\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0037\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22980349720\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0037\" src=\"https:\/\/farm1.staticflickr.com\/727\/22980349720_7f9cc35ccd_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWe’ve entered the holiday season! With Diwali just past we are heading towards Thanksgiving, Chanukah\/Hanukkah and Christmas so I can imagine there is a lot of scampering going on all around the globe and the kitchens in many households are already filled with aromas of sweet baking, sugar and spice – all so very nice! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe all know that any attempt at healthy eating during this time simply goes sailing out of the windows. We conveniently forget about our healthy and nutritious diets and grab the opportunity to over-indulgence in every way. Pure over-indulgence and unrestrained gluttony and then come January we all make determined promised to shed the weight, which for many of us becomes harder and harder as we grow older. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0020\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22649059583\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0020\" src=\"https:\/\/farm1.staticflickr.com\/618\/22649059583_cc099d5266_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt has become the case for me. Losing the extra kilo or two I tended to put on during the holiday season is not as easy as it used to be a few years ago. I feel I need to work harder to get rid of it now. There are temptations everywhere – a fruit mince pie, a vanilla crescent, a slice of pumpkin pie, some stollen or glühwein - it is easy to understand why we fall into the over-eating habit every holiday season. \u003C\/p\u003E\u003Cp\u003EDon’t get me wrong! You all know me – I think we all deserve a certain indulgence and it is important to enjoy food and festivities with family and friends. Throughout the year we pay close attention to eating healthy and balanced so why when the holiday season rolls around we stick our heads in as much rich food as we possibly can find? Do not lose the good values of a well balanced diet just because it’s the holiday season. \u003C\/p\u003E\u003Cp\u003EFor me it’s always about moderation, balance and maintaining a good varied diet throughout the year – also during the holiday season. I’ve been paying attention to what my body has been telling me and realized that after the 3-4 weeks of celebrating, food and festivities towards the end of the year my body always felt depleted and sapped. Last year I had the honor of cooking Christmas Day lunch at our home for my husband’s family. Christmas is an important holiday for my husband and his family. Up until now it was always an affair that my in-laws managed but last year I was handed over the baton to carry on the tradition. \u003C\/p\u003E\u003Cp\u003EI decided to focus my meal on the main dish and serve it with many easy to prepare, pure and natural sides that required less or no cooking time. I dared to skip the potato dumplings! These are a traditional aspect of many German festivity meals. You know what? No one noticed! It taught me that if there is a variety of fresh, healthy and nourishing dishes people tend not to miss the dishes that are rich and heavy on creams and calories. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0051\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22908239669\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0051\" src=\"https:\/\/farm1.staticflickr.com\/648\/22908239669_29b5bb50aa_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKeeping my mind and body in balance over the holiday season is important and I wanted to share a few points of what helps me keep fit during this time with you too. \u003C\/p\u003E\u003Cp\u003EFitness: Unlike my husband who loves a run, I am not much of a runner, instead I start the big feasting day, before the guests arrive, with a quick 20-minute session on my cross trainer and a 10 minute session of yoga to get my balance. For some fresh air we usually animate the guests and family members to join us for a walk after the meal – usually we get a nice group together and enjoy a light walk around the neighborhood or by the stream. Some of the older members stay back and rest, relax or nap, which is also a great way to relax the mind.\u003C\/p\u003E\u003Cp\u003EHealth: I make sure to have a light breakfast even on the big feasting day. Skipping breakfast in order to “save my appetite” for dinner is not the best idea. Not breaking the fast till lunchtime often leads to binging later on – and many helpings of mashed potatoes.    \u003Cbr \/\u003E\nI keep myself hydrated throughout the day by usually making a big pot of unsweetened herb or spice tea and leave it on my tea stove.     \u003Cbr \/\u003E\nI go easy on the cheese and crackers and save my appetite for mealtime. For the big feast I try to keep away from rich sides like gratins, mashed potatoes or even green bean casserole. Instead of cream I substitute with quark or more recently with skyr. \u003C\/p\u003E\u003Cp\u003EHappiness: I never deny myself dessert! I make sure to offer my guests desserts and try to create lighter deserts that burst full of flavor (like last week’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003EGreen Tea Honey Saffron Poached Pears on Skyr\u003C\/a\u003E). If dessert is opulent I make smaller portions and also make sure to add an extra session of exercise the next day. J\u003C\/p\u003E\u003Cp\u003EJust minor changes, a few substitutes and a bit of activity guarantees not only a lighter and guilt-free feasting time but also keeps the energy levels up and the body replenished with good nutrients. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0018\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22882078727\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0018\" src=\"https:\/\/farm6.staticflickr.com\/5660\/22882078727_2b249aea57_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ETo help you plan your feasting meal a little easily I created a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/thanksgiving-menu-planner-turkey.html\"\u003EHoliday menu planner\u003C\/a\u003E that will help you plan the entire meal course by course and also a couple of recipe suggestions. Don’t miss it! If you need more ideas and inspiration check out my many \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes?max-results=20\"\u003EThanksgiving and Christmas recipe suggestions\u003C\/a\u003E including this incredible \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/12\/orange-marmalade-and-port-glazed-duck.html\"\u003Eorange marmalade and port glazed duck with pumpkin truffle butter mash\u003C\/a\u003E or my all time favorite \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/12\/beef-wellington-with-roast-pumpkin.html\"\u003Ebeef wellington with roast pumpkin, parsnip and mushroom in a creamy sage and mustard sauce\u003C\/a\u003E. Sweets for all my sweets also include this creamy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\"\u003Espiced Advocat custard\u003C\/a\u003E or this pear and \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html\"\u003Ecranberry crumble with raw honey and ginger\u003C\/a\u003E. The cake and cookie monsters amongst you will love my big cookie posts like this one with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\"\u003Ealmond peanut florentines, chocolate brushed lebkuchen and hazelnut Gianduia spritz cookies\u003C\/a\u003E or this one with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html\"\u003ENorwegian Christmas cookies, carrot spiced plum preserve crescents and chocolate orange cookies\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EPlease do indulge and enjoy this wonderful magical time – just keep the balance and your health! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0046\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23250066896\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0046\" src=\"https:\/\/farm1.staticflickr.com\/677\/23250066896_9006cf6c35_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI open the holiday season with one of my favorite sides and I can assure you that a double portion of this dish will not only make you happy but give your taste buds a real feast! Provided you are like me, a cauliflower fan – this dish has everything a sexy side needs to have. \u003C\/p\u003E\u003Cp\u003ECauliflower is pulsed to resemble couscous and is studded with pumpkin cubes and blushes with juicy cranberries. Fennel seeds and a pinch of baharat spice with hints of cardamom, allspice, cloves and cinnamon bring an explosion of flavor and lightly toasted almonds add a grand crunch. The cauliflower couscous pairs well with pretty much all kinds of meats – beef, duck, goose or turkey and it works wonderfully with salmon too. The best part is this can be easily prepared ahead of time and eaten warm or cold.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cauliflower-couscous-with-baharat\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0051\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22908239669\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0051\" src=\"https:\/\/farm1.staticflickr.com\/648\/22908239669_29b5bb50aa_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 cauliflower, cut into medium sized florets \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g pumpkin, cut into small cubes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g almonds, sliced and toasted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon fennel seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground baharat spice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon ghee or coconut oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon dried mixed herbs and edible flowers (optional) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch coriander and flat leaf parsley, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EWash and dry the cauliflower florets, then place in a food processor and pulse in 1-second pulses until it has completely broken down into couscous-sized granules. \u003C\/li\u003E\n\u003Cli\u003EIn a large pan melt the ghee or coconut oil and sauté the pumpkin cubes, add the fennel seeds and continue to cook for just a minute, then transfer the cauliflower to the pan. Sprinkle with baharat spices and dried herb-flower mix, add the cranberries and almonds and mix well. \u003C\/li\u003E\n\u003Cli\u003ESauté the cauliflower couscous for 5 minutes, season to taste. Remove from heat and sprinkle with coriander and parsley. Serve warm or cold on a large platter. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThis is versatile dish and you can spice it with many different spices. If you do not have baharat spices then use other spices like ground coriander and cumin. Add a dash of saffron for a luxurious side, or some cinnamon for a sweeter note.     \u003Cbr \/\u003E\nI used Hokkaido pumpkin as it can be cooked with the peel. I did not have to fuss about with removing the skin and the burst of orange makes the dish look simply marvelous.\u003Cbr\/\u003E For your vegan pleasure substitute the ghee with coconut oil.  \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Couscous by Meeta K Wolff-WM-0049\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23250057386\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Cauliflower Couscous by Meeta K Wolff-WM-0049\" src=\"https:\/\/farm6.staticflickr.com\/5810\/23250057386_79ebf48bed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn the next few weeks I look forward to sharing many more Holiday recipes with you from a wonderful stollen recipe to wonderful desserts. In the meantime I wish all those celebrating a wonderful and relaxed Thanksgiving. I hope you celebrate cherished time with family and friends over memorable meals. \u003C\/p\u003E\u003Cp\u003EYou might like these healthy sides from my friends: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/12\/sauteed-brussels-sprouts-with-caramelised-garlic.html\" target=\"_blank\"\u003ESautéed Brussels sprouts with caramelised garlic, lemon \u0026amp; chilli\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDenise’s \u003Ca href=\"http:\/\/tlt-thelittlethings.com\/2014\/07\/01\/parmesan-polenta-fries-bloody-mary-dip\/\" target=\"_blank\"\u003Eparmesan polenta fries with bloody mary dip\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESimone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/carrot-fritters-donna-hay-17\/\" target=\"_blank\"\u003Ecarrot fritters\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESimi’s \u003Ca href=\"http:\/\/www.turmericnspice.com\/2015\/09\/channa-masala-pot-pies.html\" target=\"_blank\"\u003Echickpea masala pot pies\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ERen’s \u003Ca href=\"http:\/\/www.renbehan.com\/2012\/09\/my-mums-polish-potato-salad.html\" target=\"_blank\"\u003EPolish potato salad\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMore sensational sides from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Butter Beans and Leeks (02) by MeetaK\" border=\"0\" alt=\"Butter Beans and Leeks (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEja29N3u_mfzbFpnonlvV0dNwC0fPaABBEp9T5RjwEWCGiRn0jcSfN2x22PONXc7_b9o7qhjD-0Zgzi_U1r0jlGDV03sV2vXw76tza2rXxIdMKLh5Vi8cxa2fFifhTs3REKKCQwPw\/?imgmax=800\" width=\"160\" height=\"245\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Turmeric Slow Roasted Veggies Couscous Pilaf 0050\" src=\"http:\/\/farm8.staticflickr.com\/7460\/12188174315_60e0b639d0_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Red Cabbage-Pomegranate(01)by MeetaK\" alt=\"Red Cabbage-Pommegranate(01) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/RedCabbagePommegranate01.jpg\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/creamy-butter-beans-and-leeks.html\"\u003EButter Beans and Leeks\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\"\u003ESlow Roasted Turmeric Vegetables with Moghrabieh Pilaf\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/apple-glazed-duck-filets-with.html#redcabbage\"\u003ERed Cabbage with Pomegranate Seeds\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8035599534988940897\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/cauliflower-couscous-with-baharat-spice.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8035599534988940897"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8035599534988940897"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/cauliflower-couscous-with-baharat-spice.html","title":"Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEja29N3u_mfzbFpnonlvV0dNwC0fPaABBEp9T5RjwEWCGiRn0jcSfN2x22PONXc7_b9o7qhjD-0Zgzi_U1r0jlGDV03sV2vXw76tza2rXxIdMKLh5Vi8cxa2fFifhTs3REKKCQwPw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-193751203208374163"},"published":{"$t":"2015-11-18T09:30:00.000+01:00"},"updated":{"$t":"2015-11-18T09:40:00.317+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Green Tea Honey Saffron Poached Pears on Skyr"},"content":{"type":"html","$t":"\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhen people find out or realize that food is not only my hobby but also work – that I blog about food, shoot and style food and obviously cook with a lot of food – they are often curious about the kind of cuisine I cook at home. Probably expecting me to define myself to one specific cuisine – probably Indian. They are often fascinated when I tell them that I truly enjoy blending ingredients to give a variety of different flavors in combinations that come together often as an idea or experiment. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s dishes like the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003Edark chocolate and tahini clafoutis\u003C\/a\u003E, the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html\"\u003EBrunost cheese panna cotta with sticky toffee pears\u003C\/a\u003E, or the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/fusion-food-ossobuco-with-prunes.html\"\u003Eossobucco with prunes apricots and saffron\u003C\/a\u003E that keeps me moving in my kitchen. An interesting ingredient, a notion of a flavor, a memory of a meal and I am off with my idea. \u003C\/p\u003E\u003Cp\u003EInfluences for my ideas are – not surprisingly the Middle Eastern and Indian cuisines with a heavy pinch of Asian and often some Italian, German and Scandinavian thrown in for a stimulating mix. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" src=\"https:\/\/farm1.staticflickr.com\/564\/23052374842_418e95dab9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis dessert is the perfect example of simple yet intriguing ideas that are created and developed with an uncomplicated ingredient. In this case it was honey. I was asked to shoot a few shots for the wonderful \u003Ca href=\"http:\/\/www.balqees.com\/#4\"\u003EBalqees Raw Honey \u003C\/a\u003Eto present their beautiful raw honey in scene with different dishes – sweet and savory. I’ve been having fun developing the recipes for this project almost a bit more than the actual task of styling and shooting. \u003C\/p\u003E\u003Cp\u003EGreen tea is mixed with raw honey, orange slices and infused with cinnamon, star anise and an extravagant pinch of saffron for color and that oriental flavor. In this liquid I have poached my lovely sweet Conference pears and to complete this as a delightful dessert I serve the pears on a smooth and creamy Skyr. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23039932416\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" src=\"https:\/\/farm6.staticflickr.com\/5707\/23039932416_67c50610c8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESkyr is one of the products I totally fell in love with when I was in Norway and Denmark a few years ago. Skyr is a cultured dairy product that is thick and creamy and tangy like Greek yogurt and reminiscent of quark and it comes from the uncharted foodie country of Iceland. Imagine a rich, dense creamy yogurt-like product that is so thick you can almost slice it. How it can still have 0% milk fat is a mystery to me. Skyr, however is not yogurt but a fresh skim-milk cheese, strained to a whipped custard-like consistency and feels like velvety pudding in your mouth. As it is strained to such a density, it requires about three times more milk to produce than yogurt, which means it is higher in protein and calcium.\u003C\/p\u003E\u003Cp\u003EThat is where the current issues are beginning to arise as Skyr becomes more mainstream and is being called the next superfood, farmers in Iceland just are not able to keep up with the demand. With a population of dairy cows of only 25,000 animals, Icelandic farmers are particular not to force more milk production from the cows to keep the quality high. While the original Icelandic brand is unbeatable there are German and Danish brands, using local milk from local dairy farmers. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" src=\"https:\/\/farm1.staticflickr.com\/671\/23065976975_c86c5012cb_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI adore using Sykr for smoothies with berries, mangoes and other fruit, or simple add chunks of persimmon, nuts, honey and chia seeds for a tangy and delicious breakfast. For this dessert Skyr is the best partner keeping it a light and healthy dessert with only the honey to sweeten the pears. Drizzle the wonderful poaching liquid over the Skyr and spoon it together with chunks of the soft honey pears – bliss! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Green Tea Honey Saffron Poached Pears on Skyr\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/green-tea-honey-saffron-poached-pears-on-skyr\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT25M\"\u003E25 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 organic orange, cut into slices \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400ml green tea \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g raw honey (I used \u003Ca href=\"http:\/\/www.balqees.com\/\" target=\"_blank\"\u003EBalqees Raw Honey\u003C\/a\u003E) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 star anise \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of saffron \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 pears (Conference or Abate), peeled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g skyr \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g chopped walnuts \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons chia seeds \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPut the green tea, orange slices, cinnamon stick, star anise, honey and saffron in a large saucepan and heat over medium heat. \u003C\/li\u003E\n\u003Cli\u003EOnce the liquid has started to boil, reduce the heat and place the peeled pears into the saucepan. Depending on the size of your pears poach the fruit for 15 - 20 minutes, turning every so often so that the pears take on an even color from the saffron. Once the pears have softened, remove from the heat and allow to cool and steep. Overnight steeping is recommended as the pears really take on a lovely flavor from the poaching liquid. \u003C\/li\u003E\n\u003Cli\u003EDivide the skyr into 4 bowls, scatter with walnuts and chia seeds then place a pear on top. Drizzle a tablespoon or more of the poaching honey saffron liquid over the pear and the skyr. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nIf you want to sweeten the skyr add a tablespoon of honey and mix before plating.     \u003Cbr \/\u003E\nOther spices work well with this dessert too. Try \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E.     \u003Cbr \/\u003E\nGrated dark chocolate adds another gorgeous and decadent level to the dessert. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" href=http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" src=\"https:\/\/farm1.staticflickr.com\/579\/22673690639_90c69c81ed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere are a burst of flavors and textures that come together to give a magnificent, easy dessert. The pears can be prepared the night before, allowing for an intensive infusion and once the creamy, silky Skyr is spooned into the bowls, the gorgeous saffron and honey flavored liquid drizzled on the Skyr and the soft pear placed delicately over the top, sprinkled with a few crunchy walnuts and chia seeds - every single mouth will be watering. For us the honey in the poaching liquid is enough when it comes to sweetness but you are free to sweeten according to your own tastes. If you cannot find Skyr use drained \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, or labneh or even good old Greek yogurt.\u003C\/p\u003E\u003Cp\u003ELast week I was away in Leipzig, a city I lived in for 3 years and the city where my son was born. I was working on a fun project with the German MDR TV on the topic of healthy indulgences. Together with a lovely fellow foodie Claudia Friedrich of \u003Ca href=\"http:\/\/heldenk\u0026uuml;che.net\/#\/zu-hause\" target=\"_blank\"\u003EHeldenküche\u003C\/a\u003E we spent the day in Leipzig in a cooking studio cooking up some great healthy recipes, visiting the local market and talking about what indulgences mean to us. The short feature will be aired on 26 November and I hope to share the link with you here. Follow me on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E and join me as I share my adventures and daily shots with you. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003E\u003Cimg title=\"2015-11-11 10.44.23 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-11 10.44.23 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/?imgmax=800\" width=\"640\" height=\"959\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\"\u003E\u003Cimg title=\"2015-11-12 08.37.17 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 08.37.17 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzeZ5QmlSgrSE7aa_NRyg1jVRm_lq4lQtkRAQIFYaHc835iVwSqNv-70w3QLqqfG63LhOeTtzIfu68RaUAqUdOgBiQ68edvtUyQd-_HLSLjH3JeRwdzkLF3Z6_9KVvbuT-s3LQLg\/?imgmax=800\" width=\"640\" height=\"853\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghAnPEDOH0iTUlckFKNCJLKu1U2o2yQcyddKFTla2JDHqIyTyMGzxB3LE_CmohXN3RuB0FYbHVcyi8UeuTB3DDdE_T2oVPnMJXlIPcwI5P01T_wqaR_4dLb3RSEzn-fCJlIxhDtg\/s1600-h\/2015-11-12%25252009.13.04%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-12 09.13.04 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 09.13.04 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4Kfsi6VeP9_CjSYzPLGq9S-39Ipl-lfrZrzQPfuo4QeUodYqGaUAOV93D-KW37WmoVJegYLP9k-buiYCdJpx3K3FJZ6DKtlRDhRsQc3xCAFgkZcUBtsvZrit36JOl_qoX6b62Dg\/?imgmax=800\" width=\"640\" height=\"641\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhV6fVwu6tGArE3vw6rucsgzIEFY98NDAlSeuYybpPt3RLcJW1Ol4RMgjdNC8v2X7GZ4Y2sgHngUBKazewboTxPBBHQmaDEjv4KnMt3I5lS37mZA6WYejxvdI9F2IzwqBGbXd_opg\/s1600-h\/2015-11-16%25252010.06.09%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-16 10.06.09 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-16 10.06.09 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidqR5XDdbwkANzbVGpqzwISRlbKaQMWjHpBjJF8kL7CTIAacvoHiyvbZaaBZCnODODupvT7Pc3_uaWEDvs-6nXqw9WIaynYedpnYtVbSZMGe-EyPSGJoME1SYbFjRLEeqzWP1piw\/?imgmax=800\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy dessert ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Advocaat Cream (0033) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\"\u003EPavlova Chocolate with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/strong\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/193751203208374163\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html","title":"Green Tea Honey Saffron Poached Pears on Skyr"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4960973445384466043"},"published":{"$t":"2015-11-04T10:33:00.000+01:00"},"updated":{"$t":"2015-11-18T10:41:07.615+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Egyptian Lentil Soup with Pumpkin and Caramelized Onions"},"content":{"type":"html","$t":"\u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0036\" href=\"hhttp:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0036\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22098264844_ee917deb83_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EPeople say, the second half of our lives will seem a lot shorter than the first. Many people will arguably confirm this feeling. I presume a reason for this could be that many things in our daily lives become more and more routine. Maybe that’s why in retrospect years seem like just a few weeks.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe seem to ease into a routine that feels comfortable to us and before we know it we are pretty much doing the same old in the same schema. What do you do? Do you slide into the convenient pace and walk the familiar path? Do you break the conventional and shake things up by doing new things or the old in a new way?\u003C\/p\u003E\u003Cp\u003EAfter many months of travelling, exciting projects and photo jobs, not to mention TV spots and workshops paired with my part time job at the university and full time post as mummy I can hardly say that things have always been routine. On the contrary, the routine is something I lean against to ground me and help me find my balance again.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0030\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0030\" src=\"https:\/\/farm1.staticflickr.com\/733\/22695042586_9225ee86c1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0041\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0041\" src=\"https:\/\/farm1.staticflickr.com\/693\/22099974333_77c4e6e178_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI am in that mode right now. Dubai flew by like a breeze. The 2 weeks were anything but routine! Coming back home I have craved normality and just going about the habitual activities, university, girlfriends, family, homework and cooking. I have picked a few select commissioned projects and photo jobs but mainly I am looking forward to doing a few things I have said I have always wanted to do – like finally getting my images up on stock. Ask my dear friend \u003Ca href=\"http:\/\/insimoneskitchen.com\/\"\u003ESimone \u003C\/a\u003Ehow long I have been saying that!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0032\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0032\" src=\"https:\/\/farm1.staticflickr.com\/684\/22533142440_f88c2704e3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ENovember is here already – the year was far from routine - one thing was always with me however, good soothing and comforting food. Dishes like this heartwarming Egyptian lentil soup always hit the right spots when you need a shot of home. To the lentils I add chunks of pumpkin and the caramelized onions are the big umami factor. It is easy to put together and perfect for a cold weeknight dinner! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Egyptian Lentil Soup with Pumpkin and Caramelized Onions\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/egyptian-lentil-soup-with-pumpkin-and-caramelized-onions\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0032\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22533142440\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0032\" src=\"https:\/\/farm1.staticflickr.com\/684\/22533142440_f88c2704e3_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT10M\"\u003E10 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT70M\"\u003E70 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 Onions \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 tablespoons Olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 Garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 small butternut squash, cut into cubes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¾ teaspoon Cumin \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¾ teaspoon Ground coriander \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g Split red lentils \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1.5 liters vegetable stock \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ Lemon, juice \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EChop one of the onions and slice the other. In a saucepan, fry the chopped onion in 2 tablespoons olive oil until soft and just beginning to color. Stir in the garlic, cumin and coriander, add the pumpkin and cook for a few minutes. Add the lentils and the stock and bring to the boil. Remove any scum that appears on the surface. Simmer for 30–40 minutes, or until the lentils and pumpkin are tender. \u003C\/li\u003E\n\u003Cli\u003EWarm the remaining oil in a frying pan, add the sliced onion, cover and cook over a low heat for 15–20 minutes until soft. Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelized. Set aside. \u003C\/li\u003E\n\u003Cli\u003ETaste and season the soup, adding water if it needs thinning down – it should be of a thick consistency. Stir in the lemon juice before serving and garnish each bowl with some of the caramelized onions. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Egyptian Lentil Soup by Meeta K. Wolff-0035\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html\"\u003E\u003Cimg alt=\"Egyptian Lentil Soup by Meeta K. Wolff-0035\" src=\"https:\/\/farm6.staticflickr.com\/5761\/22533160540_67015ac7ec_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI absolutely love this humble soup with easy ingredients and a lot of big bold flavors. Heart and moreish, one will always want seconds so I usually make bigger batches of the soup and freeze portions. Being versatile one can serve the basic soup in many different varieties. Add baby \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/04\/spinach-and-chicken-lasagna.html#spinach\" target=\"_blank\"\u003Espinach\u003C\/a\u003E leaves or kale instead of pumpkin for a green power kick, cubes of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/winter-vegetables-kohlrabi-turnip.html#kohlrabi\" target=\"_blank\"\u003Ekohlrabi\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/homemade-parsnip-gnocchi-with-rucola.html#parsnip\"\u003Eparsnips\u003C\/a\u003E add a slightly sweet note and a handful of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/11\/porcini-cream-soup-with-parmesan.html#porcini\" target=\"_blank\"\u003Eporcini mushrooms\u003C\/a\u003E gives a wonderful savory and earthy touch.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore heartwarming soup ideas from What’s for lunch, Honey?\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Carrot Lentil Soup (01) by MeetaK\" border=\"0\" alt=\"Carrot Lentil Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibOkHWS5V4x722c4IeO3G06Dja-qIl-5GBMkkqyNzr9Zb0zYXRCIKbmok7oBp0oPOOk7DBw5wUEypESI_AbIWArJ3_alyGwC7_VJ00-h1Odyz9DUzu036d5z-vx9N6tIwb1Ai5Iw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Tuscan Tomato Soup (01) by MeetaK\" border=\"0\" alt=\"Tuscan Tomato Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA3vIc-OkLvUCltqxa5EPeAV2G81HzPh6ECUAV-t_MFpbg163xKhgKOh8dbJSBoTV6F2Flo-d7fwL26qZdvqq1bwa956LnPrYM9FyB3Bmrco5sFro5VrmiFSOKzb_MoDmcO8SRDg\/?imgmax=800\" width=\"180\" height=\"266\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" border=\"0\" alt=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/feel-good-carrot-and-red-lentil-soup.html\"\u003ECarrot and Red Lentil Soup with a Hint of Cumin\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/tuscan-tomato-and-bread-soup.html\"\u003ETuscan Tomato and Bread Soup - Pappa al Pomodoro\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/yellow-bell-pepper-and-fava-bean-soup.html\"\u003EYellow Bell Pepper and Fava Bean Soup\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4960973445384466043\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4960973445384466043"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4960973445384466043"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/egyptian-lentil-soup-with-pumpkin.html","title":"Egyptian Lentil Soup with Pumpkin and Caramelized Onions"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibOkHWS5V4x722c4IeO3G06Dja-qIl-5GBMkkqyNzr9Zb0zYXRCIKbmok7oBp0oPOOk7DBw5wUEypESI_AbIWArJ3_alyGwC7_VJ00-h1Odyz9DUzu036d5z-vx9N6tIwb1Ai5Iw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3865763850079175654"},"published":{"$t":"2015-09-23T11:38:00.002+02:00"},"updated":{"$t":"2015-09-23T22:19:28.188+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood\/Fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Zucchini Noodles with Garlic Shrimps, and Olive Caper Slow Roasted Tomato Sauce and Feta Cheese"},"content":{"type":"html","$t":"\u003Ca title=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0145) by Meeta K. Wolff\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0145) by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5778\/21599697475_f62fab6634_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EAre you on a diet currently? If you are then I just want you to know you are totally untrendy. Diets were a thing of the yesteryears. We are now in the era of “Wellness” and it has an entire league of “Wellness gurus” and worshippers as followers. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIf you are anything like me you might be thinking of spa treatments, massages and relaxing sounds of waves and maybe a spot of yoga. Wrong again! The new “Wellness” might only touch those topics on the borderline but it mainly focuses on nutrition, “clean-eating” and lots of green juice and chia puddings. One might be thinking at this point “That does not sound all that bad!”\u003C\/p\u003E\u003Cblockquote\u003EWhen said “Wellness Gurus”, who often do not have any training or nutritional qualifications, begin to council and ill-advice their followers, does the whole concept become dangerous. \u003C\/blockquote\u003E\u003Cp\u003EOn the tip of the iceberg there really is nothing wrong nor is there any evil in the idea. As is the case with all fads, however, it seems that this concept of eating well has been taken to the far limits and beyond of any sense and sensibility. When said “Wellness Gurus”, who often do not have any training or nutritional qualifications, begin to council and ill-advice their followers, does the whole concept become dangerous. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chunky Slow Roasted Tomato Sauce (109) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20978500793\/\"\u003E\u003Cimg alt=\"Chunky Slow Roasted Tomato Sauce (109) by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/622\/20978500793_c9f9939054_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere has been a trend toward healthy, natural food over the past decade, which on the positive side of the coin has done an immense amount of good for many consumers, raising awareness to eating well and including a more balanced diet. On the darker side of the coin however, it has buoyed not only major food brands but also over-zealous bloggers to embark on campaigns that often cause more harm to consumers and followers than any of the “toxins” or wheat they are actually against. \u003C\/p\u003E\u003Cblockquote\u003EThe lack of knowledge on the topics of food and nutrition and the vehement and fanatical beliefs have created a massive amount of confusion in their thousands of followers\u003C\/blockquote\u003E\u003Cp\u003EIt is this brand of “Wellness bloggers” that I worry about. The lack of knowledge on the topics of food and nutrition and the vehement and fanatical beliefs have created a massive amount of confusion in their thousands of followers. These so called experts are not necessarily credible and often their only qualification is that of eating, but it does not stop them to lie to or frighten their followers into emptying their pantries of the dreaded wheat, sugar and all other kind of food groups that they have labeled as toxic. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Garlic 2015 (124) By Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21599694195\/\"\u003E\u003Cimg alt=\"Garlic 2015 (124) By Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5731\/21599694195_8d31c0f462_o.jpg\" width=\"640\" height=\"960\" \/\u003E \u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOne of the best examples of why this really worries me is Belle Gibson, \u003Ca href=\"http:\/\/www.theguardian.com\/australia-news\/2015\/apr\/22\/none-of-its-true-wellness-blogger-belle-gibson-admits-she-never-had-cancer\"\u003Ethe super “Wellness Guru” and Australian blogger who actually cured her brain cancer by “eating-clean”\u003C\/a\u003E duped and betrayed her followers by lying about her health issues claiming that it was her diet and lifestyle that cured her of cancer. Dangerous, as her claims put cancer sufferers at risk by suggesting solely a change in their dietary approach and lifestyle could successfully treat them. \u003C\/p\u003E\u003Cp\u003EThen there are fanatics like Vani Hari aka Food Babe,\u003Ca href=\"http:\/\/gawker.com\/the-food-babe-blogger-is-full-of-shit-1694902226\"\u003E who spread more harm than good by spreading fear amongst her followers by extremely inaccurate claims\u003C\/a\u003E. She even goes to the point to implore her readers to lie about allergies to save calories when eating out! There is no sound evidence that actually back her claims and allegations. So when these inaccurate claims where contradicted by a former chemistry professor who wrote a piece about \u003Ca href=\"http:\/\/gawker.com\/the-food-babe-blogger-is-full-of-shit-1694902226\"\u003E“The Food Babe is full of shit!”\u003C\/a\u003E it went viral for a good reason – it simply put, what I thought was common sense, back into perspective!\u003C\/p\u003E\u003Cblockquote\u003E“Wellness” has become part of a luxury lifestyle\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Slow Roasted Tomatoes (122) By Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21411789198\/\"\u003E\u003Cimg alt=\"Slow Roasted Tomatoes (122) By Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5762\/21411789198_4007a305a1_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003EThe green juice has become an epitome of discipline, a posh lifestyle and a status symbol. \u003C\/blockquote\u003E\u003Cp\u003EThe entire society that encompasses the “Wellness” rage might not go to such extremes but the whole concept of “Wellness” has become part of a luxury lifestyle. Armed with green juices, chia puddings, Instagram accounts and blogs they depict the aura of a privileged lifestyle and beckon thousands of followers to become a part of their elite group. The sad truth is as the gap grows between the rich and everyone else and obesity rates continues to increase among lower-income people, the “Wellness” lifestyle and “clean-eating” seems to give this class a sense of prestige and certain influence. The green juice has become an epitome of discipline, a posh lifestyle and a status symbol. \u003C\/p\u003E\u003Cblockquote\u003EMore and more qualified dieticians and doctors are having to deal with new eating disorders\u003C\/blockquote\u003E\u003Cp\u003EWhile seemingly no one diets these days but weight-loss is certainly pursued under the blanket of healthy eating, “clean-eating” or kale chips and smoothie bowls, these “gurus” seem to be leaving entire food groups out of their diets. No diary, no gluten, no carbs and even no fruit – is in actual fact the making of eating disorders. More and more qualified dieticians and doctors are having to deal with new eating disorders and the effect this lifestyle seems to be having on the young bodies.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0126) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21588289302\/\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0126) by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5766\/21588289302_30f50db478_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIs there such a thing as being too healthy? We all know anything in extremes is not good for you – and even in this case taking the concept of healthy eating to such extremes created by misinformation and bad habits endorsed by the blogs, books, and Instagram posts of “Wellness Gurus” really does have a bad backlash. \u003C\/p\u003E\u003Cblockquote\u003EMany of these “gurus” take on the role of becoming \u003Ci\u003Eexperts\u003C\/i\u003E without the conscience or idea of the responsibility they carry\u003C\/blockquote\u003E\u003Cp\u003EOn the positive side there is nothing wrong with eating healthily – less sugar and more vegetables, reducing the intake of fat and an occasional green smoothie cannot be such a bad trend. The rule should always be to do everything in moderation. This cannot ever be a bad guideline to follow – excesses in anything just wrong. \u003C\/p\u003E\u003Cp\u003EIt also makes me really wonder how many of these “gurus” take on the role of becoming \u003Ci\u003Eexperts\u003C\/i\u003E without the conscience or idea of the responsibility they carry. As they grow in immense popularity and they reach thousands of followers through the various mediums one would think that they would take specific care in what they advocate. I remember when I started blogging in 2006 my initial reason was simply to post recipes and discuss topics that were important to me. However, as this blog grew in popularity and I gained in readers and followers, I quickly became aware of the position I was put in. It scared me to face this responsibility but at the same time I tackled it with responsibility and integrity never going out of my realms of knowledge. My blog is not a place where I “advice” or “force” people to adopt a similar lifestyle or do what I do but rather to inform and share and I do this with integrity and honesty towards the readers and followers. \u003C\/p\u003E\u003Cp\u003EAnd most certainly my blog is a place where the reader will find everything in moderation – as this is the lifestyle I choose to live by. Food to me is as a greater concept of bringing not only the dishes but people together to the table, discovering and learning more about food culture and tradition in the process.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chunky Slow Roasted Tomato Sauce (0116) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21412693819\/\"\u003E\u003Cimg alt=\"Chunky Slow Roasted Tomato Sauce (0116) by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/759\/21412693819_5e75dd448f_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI turned to my friends to see what their thoughts and ideas in this subject was. How do they see this latest trend in “Wellness” and how do they perceive the “Wellness gurus” and I was not let down. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.missfoodwise.com\/\" target=\"_blank\"\u003ERegula Ysewijn\u003C\/a\u003E\u003C\/b\u003E \u003Cbr \/\u003E\nI find a lot of these health food blogs are quite dangerous. If you look at that Whole Pantry chick who claimed to have cured her cancers and then it turns out she lied. Ella Woodward who says in a cheery mood she avoids millet because it contains gluten, while it doesn't. Who are they to give advice, they can seriously harm a person by saying avoid wheat, avoid protein, eat only protein, eat only carbs, whatever. As long as there is no legal term to call yourself a nutritionist, I choose to be really careful by taking in any of their 'advice'.\u003Cb\u003E My best friend's body is ruined by being on elimination diets, protein only diets\u003C\/b\u003E, and whatever diets all her live cos she is large and hates it. Dieting can cause serious harm, and eliminating something is dieting. You need everything in moderation. Yes I do avoid sugar, but that is common sense. I eat bread that is fermented because it is better for you and this is common sense. I eat what keeps me healthy and fresh, I have no problem with being too thin or too fat, I'm just normal with my size 36 and I don't have to do a thing for it because what I eat is common sense. I wonder if these girls are not just the new top models; but then eating rather than puking out their food. Everyone wants to be thin and pretty, and if you can choose between being thin and miserable from puking out your food; or thin and blissfully happy with your avotoast, I know which one I would pick! ;)\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.spittoon.biz\/\" target=\"_blank\"\u003EAndrew Barrow\u003C\/a\u003E\u003C\/b\u003E \u003Cbr \/\u003E\nIt’s a fad. Some people – a lot of people it would appear from these ‘\u003Cb\u003Ewellness’ experts followers on social media – just need ‘something’, ANYTHING, to make them feel good\/be younger\/fitter\/better looking\/heathier\/thinner\/safe\/\u003C\/b\u003E . It is a distinct sign of our times that ‘celebrities’ (I admit to knowing of Paltrow but Jessica Alba or Blake Lively? I have no idea) it is as religion was in times past or (or still is to some). I despair if people NEED such unqualified and untrained ‘gurus’ in their lives. To me it is similar to the ‘gluten-intolerant’, the ‘allergic’ to this or that or the other. It is simply bollocks. Eat well, don’t over indulge in one thing or the other. Try and eat seasonally and keep an eye on the sugars and get some exercise.\u0026#160; I managed to lose a ton of weight just by keeping track of the amount of what I consumed. I didn’t give up chocolate or donuts or bread (god, have you tried gluten free bread???) or alcohol and I certainly didn’t need a ‘wellness’ expert to tell me how to do it.\u003Cb\u003E Life is too short to piss around with such fads.\u003C\/b\u003E Did the ladies who drowned on the Titanic die easily knowing they refused that cream slice the night before? Don’t pander to these fads and self-styled instructors. \u003Cb\u003EFind something meaningful and fulfilling of your own and don’t follow ‘celebrities\u003C\/b\u003E’. Most of them look far too thin and tanned for their own good anyway.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/gargpi\"\u003EPreeti Garg\u003C\/a\u003E       \u003Cbr \/\u003E\n\u003C\/b\u003EI believe that ultimately we know what healthy food or lifestyle means. There is not so much to it as it is made out to be. That said each of us needs to find our own way of a healthy lifestyle that suits our needs. As our busy and hectic lives do demand it more than ever. I personally do not care much about wellness trends. But \u003Cb\u003Eif they really inspire people to live healthier and more consciously why not.\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EJ.O.\u003C\/b\u003E     \u003Cbr \/\u003E\nI worry uncertified people who dispense advice run the risk of getting sued...\u003Cb\u003Ehow does anyone know what is healthy for someone else without knowing their medical history\u003C\/b\u003E, and thus, being some sort of degreed and certified medical professional?\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.turmericnspice.com\"\u003ESimi Jois\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nAnything in excess is bad ... It's just getting to me all this health foodie talk. It's an over saturated market !! \u003Cb\u003ENo other generation has been so obsessed about weight and diets\u003C\/b\u003E !!\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/Rosa.J.May?fref=ufi\"\u003ERosa Jeanne Mayland\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nUnfortunately, I feel that this whole healthy living thing is just another trend and just another way of being under the spotlight. Before, only a few individuals cared about having a healthy lifestyle and now everybody seems to only think about that... Of course, there are many sincere people who make a career out of it, but \u003Cb\u003EI feel that too many wellness gurus are just jumping on the bandwagon in order to make money or get popularity\u003C\/b\u003E. By the way, I've been cooking and eating healthily before it all started and no fad is ever going to make me change my mind or lifestyle. I eat and live in that manner because I that's my choice.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/ishitaunblogged?pnref=lhc\"\u003EIshita Saha\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nI have terrible feelings about chia. I can’t tolerate any more posts on any more healthy food bloggers or nutrition gurus (even though some of them might be my best friends)... otherwise \u003Cb\u003EI think they are doing a pretty good job\u003C\/b\u003E … if one is advocating juicing, or detox diets... there's more to just churning up a recipe. \u003Cb\u003EA lot of logistics come to play... these gurus don't outline that\u003C\/b\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/baisa?fref=ufi\"\u003EJackie Donnelly\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nI don't have enough experience with Wellness bloggers but I think \u003Cb\u003Ethere must be good ones out there and there's certainly a market for it\u003C\/b\u003E. I agree that not everyone has qualifications and there are some questionable ones. But likely no more than any OTHER self-made profession. I guess, for now, I'm not too huge of a skeptic, but again, I haven't had that much exposure to it.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.abitwholesomely.com\/\"\u003EBina Atbitwholesomely\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nI ended up reading that article twice and have to confess I have mixed feelings. The examples of the bloggers given there run from what seems fairly reasonable to people who are clearly exploiting the trend. It is one thing to talk about what works for you and makes you happy but to tell people or suggest that they need to do the same to look a certain way is dangerous and irresponsible. \u003Cb\u003EOne needs to be well-informed and sensible about their choices and make a decision for themselves\u003C\/b\u003E. In my case, I do try to avoid (not fully eliminate) foods that are overly-processed or have a lot of additives. I still have sweets, occasional deep-fried food and have my daily tea with toast....I just try to keep it whole-grain and unrefined as much as possible.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/MyTamarindKtchn?pnref=lhc\" target=\"_blank\"\u003ESumaya Usmani\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nA trend, a fad, emperor’s new clothes - as are most such things - ideas and concepts imbedded in our consciousness are extracted by clever marketing, becoming the next big thing, with all clamouring on the bandwagon - its isn't just the wellness bandwagon people climb on, its anything that becomes the next big thing - Don't get me wrong eating well is important, but \u003Cb\u003Ethose who now think they are well versed in it (without much experience or education) are shaping the food ideas of the young, leading to a new generation of food illiteracy, feeding into the media alight with such hungry PR that perpetuates this so called new clean eating idea\u003C\/b\u003E I think moderation is key, this fad is getting out of hand and too many people not well versed are shaping eating habits, and that is scary.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/HeuristicKitchens?pnref=lhc\" target=\"_blank\"\u003EJust Roy\u003C\/a\u003E\u003C\/b\u003E     \u003Cbr \/\u003E\nBlogging has increased in leaps and bounds. It's a cut throat competition and we all need the share of the cake. So everyone is on the lookout for that one buzz word. First it was healthy, then sugar free, gluten free, vegan, organic, umani and now locally sourced. Phew, \u003Cb\u003Eit's so difficult to categorize as trustworthy, informative or supportive because it is an unregulated industry\u003C\/b\u003E. I am a software engineer and the only nutrition knowledge I carry with me is Google and my mum’s word which has been carried from generations. My Indian culinary tradition is rich in wheat and sugar. I am 220 odd likes with half of them my pupils from school m college. I know their requirements they all are working, single, married and mothers such varied is my readership so they echo Roy give me something quick and healthy. So the gist is everybody wants to do things in a jiffy and we have become so attention deficit in that sense and we drift wherever knowledge is being delivered free. PR teams study the market trend and curate blogs with these viral words. As pointed in the article, PR is afforded by younger, posher, slimmer and weak points sell but they cross that red line when they cure cancers, autism and skin diseases. \u003Cb\u003EHere the online nutrition DiVA transcends into God and plays a dangerous game of our lives\u003C\/b\u003E. I rest my case. As for me, i am living on the periphery and judiciously pickup the tag words which are not precariously harmful and I could say I ditch moral science by a .5 percent.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/storyofcooks?pnref=lhc\"\u003E\u003Cb\u003EDolphia Nandi-Arnstein\u003C\/b\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nI did not get a chance to read the article yet, but I can express my thoughts on: \"wellness\" trend and the new foodie \"gurus\". Actually I can go on and on about it. I see so many diet articles on my news feed. People ping me to ask a \"quick weight loss recipe\". I sadly say them - I don't have any. I used to be part of a fit foodie group, which I left a couple of months back. It's filled with wrong information, temptations of fast weight loss in 2 weeks - DISGUSTING. It's very simple - anything processed is not great for health. It does not matter how many spoons of sugar you add - it's sugar and it's bad. So does honey and jaggery. Anyway, I think people should learn what is food and how it's composed. And then decide what to eat and what not to! I saw someone posted a \"healthy cake\". How on the earth cake is healthy - it has flour and sugar!\u003C\/p\u003E\u003Cp\u003EThank you to everyone who helped with this feedback that I put out on my Facebook Page. The tenor is more or less the same – where the keyword is \u003Cb\u003Emoderation\u003C\/b\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0137) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21411790808\/\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0137) by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/601\/21411790808_44849930c4_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe recipe I share today mirrors the idea of moderation in our household. Here, zucchini noodles will never be a satisfying substitute for pasta. We love our \u003Ci\u003Ereal\u003C\/i\u003E pasta! But I never even try to \u003Ci\u003Esell\u003C\/i\u003E a dish like this as a substitute for pasta with my family. This is what it is – vegetable noodles – and a good way of eating vegetables prepared in a different way. With kids in the house it’s a good way to bring variety to the dinner table. It is not pasta and never will be pasta and I make sure that the message I send to my child is clear on this so he does not get mixed up signals and is capable of making good food choices on his own. So with this message and the honest way this dish is presented we love these kinds of meals. Zucchini noodles spiralised with a hint of the Mediterranean feeling. It was the perfect way to use up the last of my homegrown zucchini and tomatoes for the year. The full bodied marinara sauce gets the addition of slow roasted cherry tomatoes and together with capers and olives it makes an exquisite partner for the zucchini noodles. Adding beautiful shrimps, sautéed in lots of garlic tops the entire dish off perfectly.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Zucchini Noodles with Garlic Shrimps, and Olive CAper Slow Roasted Tomato Sauce and Feta Cheese\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/zucchini-noodles-with-garlic-shrimps-and-olive-caper-slow-roasted-tomato-sauce\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0135) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20976839224\/\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0135) by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5785\/20976839224_f20ac13079_o.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E + 2 hours slow roasting tomatoes     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 Portion my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/09\/KetchupMarinaraPassata.html\"\u003Efruity marinara sauce\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g cherry tomatoes, halved \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 medium sized zucchini,spiralised in a spialiser or sliced in thin strands \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g caper apples \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g shrimp, peeled and deveined \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g feta cheese, crumbled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g green olives \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons mixed dried herbs and flowers \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESeasoning \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 100 C. \u003C\/li\u003E\n\u003Cli\u003EPlace the halved cherry tomatoes in a bowl drizzle with about 2 tablespoons olive oil, add 2 cloves finely chopped garlic and sprinkle with 1 tablespoon mixed herbs and flowers. Gently toss to coat the tomatoes. Lay out on a baking tray lined with baking paper. Roast the tomatoes for 2 to 3 hours - the tomatoes need to be shriveled and dry, but still have a little juice inside. Depending on the size of your tomatoes this might take more or less time. Allow to cool and transfer half to sterilized jars. Add the other half into the prepared \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/09\/KetchupMarinaraPassata.html\"\u003Efruity marinara sauce\u003C\/a\u003E. Keep the sauce on low heat to keep warm. \u003C\/li\u003E\n\u003Cli\u003EHeat 1 tablespoon oil in a skillet. Add the remaining garlic and gently sauté. Add the shrimps and quickly toss until pink and almost cooked through. Add the remaining dried herbs. \u003C\/li\u003E\n\u003Cli\u003EPlace the zucchini noodles in a bowl, add the shrimps, olives, capers and spoon enough of the chunky marinara sauce to coat the noodles and shrimp. Toss slightly and season to taste. \u003C\/li\u003E\n\u003Cli\u003EDivide into bowls and sprinkle with the crumbled feta cheese. Serve immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003EVegetarian Option\u003C\/strong\u003E: Instead of the shrimp add cubed aubergine. Follow the instructions for the shrimp just use the aubergines instead.     \u003Cbr \/\u003E\n\u003Cstrong\u003EVegan Option\u003C\/strong\u003E: Leave the feta cheese out, add the aubergines as above and sprinkle with toasted walnuts. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0135) by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20976839224\/\"\u003E\u003Cimg alt=\"Zucchini Noodles Shrimp and Slow Roasted Tomato Sauce (0135) by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5785\/20976839224_f20ac13079_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAnd while the steady flow of misinformation from all sides will continue apace, my serious hope is that there are more people out there that will use their common sense and do what is good for them and what fits in their lifestyles – not because it is the current trend and everyone else is doing it. Do go out and grab your green juice and enjoy those kale chips, but also please indulge in a big bowl of real pasta from time to time. As my friend Andrew put it so eloquently \u003Cb\u003E“Life is too short to piss around with such fads\".\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EResources for my article:\u003C\/em\u003E     \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/2015\/jun\/27\/new-wellness-bloggers-food-drink-hadley-freeman\" target=\"_blank\"\u003EGreen is the new black: the unstoppable rise of the healthy-eating guru\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.the-pool.com\/health\/health\/2015\/37\/sali-hughes-when-the-cult-of-wellness-becomes-unhealthy\" target=\"_blank\"\u003EWhen the cult of “wellness” becomes unhealthy\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/gawker.com\/the-food-babe-blogger-is-full-of-shit-1694902226\" target=\"_blank\"\u003EThe \u0026quot;Food Babe\u0026quot; Blogger Is Full of Shit\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.theguardian.com\/australia-news\/2015\/apr\/22\/none-of-its-true-wellness-blogger-belle-gibson-admits-she-never-had-cancer\" target=\"_blank\"\u003EWellness blogger Belle Gibson admits she never had cancer\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these healthy ideas from What’s For Lunch, Honey?\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Baked Spiced Chickpeas and Chard with Eggs -0183\" src=\"https:\/\/farm6.staticflickr.com\/5589\/14037536069_aca32bb2eb_o.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Turmeric Slow Roasted Veggies Couscous Pilaf 0050\" src=\"http:\/\/farm8.staticflickr.com\/7460\/12188174315_60e0b639d0_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Beet_Parsnip_Apple_Soup_by_Meeta_K_Wolff-WM-0042\" src=\"http:\/\/farm9.staticflickr.com\/8197\/8280586927_31a31e02cb_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/05\/BakedEggsSpicedChickpeas.html\" target=\"_blank\"\u003EBaked Eggs with Spiced Chickpeas and Chard\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\" target=\"_blank\"\u003ESlow Roasted Turmeric Vegetables with Moghrabieh Pilaf\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/roasted-beet-parsnip-apple-soup-with.html\" target=\"_blank\"\u003ERoasted Beet Parsnip Apple Soup with Hazelnuts and Sage\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3865763850079175654\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3865763850079175654"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3865763850079175654"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html","title":"Zucchini Noodles with Garlic Shrimps, and Olive Caper Slow Roasted Tomato Sauce and Feta Cheese"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4590026978705698410"},"published":{"$t":"2015-09-09T12:21:00.000+02:00"},"updated":{"$t":"2015-09-09T12:21:40.235+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Wine Braised Herb Chicken with Roasted Grapes"},"content":{"type":"html","$t":"\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063420288\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5762\/21063420288_30628be4f3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt could not have been a more perfect day for our day tour on the river Saale. Gorgeous blue skies with a warming sun promised to make the trip unforgettable. Packing the kids into the car I picked up my friend at the Weimar train station and we headed to Camburg, where we met with Mario Brömel who was going to guide us along the river in canoes for an hour-ride to the vineyards of \u003Ci\u003EWeingut Zahn\u003C\/i\u003E. We set off on the Saale through unspoilt nature, enjoying the tranquility of the nature around us. This route is one of the most picturesque river routes in Thuringia where the landscape is dotted with castles, vineyards and hills, and paddlers can make stops at the various points on their journey. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIn just over an hour we reached our intended destination – the \u003Ci\u003EWeingut Zahn\u003C\/i\u003E, where we were to meet with Elvira Zahn and Torsten General the couple currently creating big waves with their new and innovative wines. The vineyard is located in the district \u003Ci\u003EGrossheringen Kaatschen\u003C\/i\u003E, in the southernmost corner of the Unstrut vineyards in Thuringia. Between Naumburg, Weimar and Jena, idyllically located on the Saale river. As we take our seats on their sun terrace, Torsten brings a few bottles of wine, Elvira on his heels with thin stemmed wine glasses. The kids get a bottle of their own – a bottle with white grape juice from the Zahn vines. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Weingut Zahn-0055 by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21080974759\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Weingut Zahn-0055 by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/756\/21080974759_1c405681ca_c.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ca title=\"Weingut Zahn-0024 by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21079949178\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Weingut Zahn-0024 by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/760\/21079949178_a4d32c39be_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0012) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21225084956\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0012) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5825\/21225084956_6e87205ba8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe Zahns have managed these vineyards since 1964, now in the third generation the winery boasts of modern wine cellars and equipment. With the passion for Wine the Zahns cultivate 60 thousand grape varieties over 9 hectares of wine hills. Torsten tells us the wine bar started back in 1999 as a small wine stall called “\u003Ci\u003EBesenwirtschaft\u003C\/i\u003E” where guests could order cheese or bread with lard with their wines. The restaurant at that time seated only twenty. Today, things look a little different with seating for 200 guests, the wine restaurant directly on the banks of the Saale has grown exponentially. \u003C\/p\u003E\u003Cp\u003EThe Zahn family are very much attached to their region, striving to provide individual wines of the highest quality. They combine their passion and enthusiasm for the grapes with environmentally friendly and natural cultivation with modern cellar techniques, offering distinctive regional-typical wines. This concept was rewarded recently at the “\u003Ci\u003EGebietsweinprämierung Saale-Unstrut 2015\u003C\/i\u003E” where their wines were\u003Ca href=\"http:\/\/www.toskanaworld.net\/datenbank\/image\/pressemeldungen\/pdf\/TA_20150321_Gebietsweinpraemierung.pdf\"\u003E valued with 4 medals\u003C\/a\u003E, including 2 gold medals for the late vintage 2013 “\u003Ci\u003EWeißburgunder – Lignium\u003C\/i\u003E” and the 2013 “\u003Ci\u003EKaatschener Dachsberg –Vivien- Blauer Zweigelt Blanc de Noir\u003C\/i\u003E” sparkling wine. The vineyard also won the prize of honor for the most successful wine estates 2015.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0032) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063214470\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0032) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5830\/21063214470_89590cc5f3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EPrizes here or there, fact is the Zahns are down-to-earth people and are proud to be a part of such a beautiful region. This is mirrored in everything they do including how they run their very successful restaurant. \u003C\/p\u003E\u003Cp\u003E“We do not experiment much!” states Torsten. It surprises me a bit I must admit but when he explains that they have learnt to trust the old traditional Thuringian cuisine and interpret this innovatively I understand exactly what he means. I have experienced this idea during all my travels through Thuringia and each chef I have met, proud of the roots this region provides, creates this concept so uniquely. Having said that, they do look over the edge of their plates for inspiration for their dishes. The Zahns are very particular of sourcing their products from the region and this alone allows them to pair flavors and regional items in a contemporary manner. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0049) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21240837262\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0049) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5819\/21240837262_9b954cbb46_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThey have come a long way from the “Käse \/ Fettbrot” days , today with four cooks in the kitchen they offer a range of very interesting dishes that highlight their wines perfectly. Each dish comes with a wine recommendation, like serving a dry 2014 \u003Ci\u003EWeißburgunder Bünauer Berg late\u003C\/i\u003E vintage with rich flavored Duroc pork chops served on a bed of chantrelles and pointed cabbage and rosemary potatoes. One thing guests will be missing for sure on their menu – beer! \u003C\/p\u003E\u003Cp\u003EThe Zahns make up for the missing beer though and offer their guests an exclusive picnic in their picturesque vineyards overlooking the Saale and the \u003Ci\u003EKaatschener Dachsberg \u003C\/i\u003Evalley. Their baskets are packed with a variety of goodies. Depending on the type of basket you request there will be smoked trout, Thuringian sausages, cheese platter, fruit, salads, water and of course you will always find a bottle of their wines. They also pack, a picnic blanket, plates, bowls and glasses. All you need to do is find the perfect spot to enjoy the rest of the afternoon in this beautiful wine country. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0066) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20628637924\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0066) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/613\/20628637924_1811a0ea84_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe take our picnic baskets and after the excitement of canoeing through the Saale, kick-off our shoes, finding a nice shaded picnic table protecting us from the hot sun and just relax soaking up the lovely landscape. \u003C\/p\u003E\u003Cp\u003EThe Weingut Zahn terrace is open from March through to October and from October they open their wine cellar to the guests. Throughout the year they offer extremely thrilling events, my favorite is definitely the “Tafel am Dachsberg” where under the summer moon, a 30m table is arranged, up in their vineyards, guests get to cook their own meal, enjoying it with other guests and the Zahns will pair the meal with their wines. On 5\u003Csup\u003Eth\u003C\/sup\u003E and 6\u003Csup\u003Eth\u003C\/sup\u003E September you can find them in the wine village of Kaatschen at the 16\u003Csup\u003Eth\u003C\/sup\u003E Thuringian Weinbergfest. You will find their event calendar \u003Ca href=\"http:\/\/www.erlebnisweingut.de\/wp-content\/uploads\/2015\/05\/kuliKalender-Juli2015.pdf\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0024) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063215230\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0024) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/675\/21063215230_4af92bcbed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0040) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21259345451\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0040) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/781\/21259345451_8f0d57141a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith a bottle of their “Weißburgunder” secured in my bag I came back home, totally inspired by my memorable experience in the Saale-Unstrut region. I had an idea churning in my head for a great recipe and went to work to create my dish, highlighting the grapes and products of the region. My wine braised herb chicken and roasted grapes is a mighty dish, in my opinion that epitomizes my day on the Saale river and on the wine hills of Thuringia.\u0026#160; \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Wine Braised Herb Chicken with Roasted Grapes\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/wine-braised-herb-chicken-with-roasted-grapes\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063420288\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5762\/21063420288_30628be4f3_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E6 pieces (thigh and drumsticks) free-range chicken \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E4-6 shallots, halved or if small left whole \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 garlic head, halved \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E4 carrots, thickly sliced \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 medium sized sweet potato, cut into wedges \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E200 ml white wine (I used a Weißburgunder from Weingut Zahn, but a Riesling or a Bacchus would pair brilliantly here) \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E200 ml chicken stock \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003Elarge handful mixed herbs: tarragon, oregano, marjoram, thyme, very finely chopped \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2 bunches (handful) white and red grapes, left on their vines \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2-4 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g melted butter \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003ESeasoning \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 C. \u003C\/li\u003E\u003Cli\u003ESet aside 1 tablespoon olive oil and butter each. Pour the rest of the oil and butter in a small mixing bowl, crush 1 garlic clove and add the herbs to make a thick basting paste. \u003C\/li\u003E\u003Cli\u003EHeat 1 tablespoon oil and a small glug of butter in a large saucepan over medium heat. Throw in 2 halves shallots and 1 garlic clove to infuse the oil-butter mixture in the pan. Allow to brown then remove from pan. Brush the chicken lightly with the herb basting paste, then season to taste. Add the pieces to the pan, in batches if necessary, and fry until golden on both sides. Transfer to a roasting pan. Place the carrots and sweet potatoes around the chicken and lightly brush the vegetables with the herb mixture too. Pour wine and stock – first only 100 ml each, then place the roasting tin into the oven. \u003C\/li\u003E\u003Cli\u003ERoast in the oven for 25-30 minutes (depending on how large the chicken pieces are), brushing the chicken with the herb mixture in between and adding more liquid if required. After the 25 minutes are through, add the grapes also brushing them with the herb mixture, pouring more liquid and then roasting for a further 20 minutes until caramelized. \u003C\/li\u003E\u003Cli\u003ERemove from the oven and arrange on a platter, serving with a crusty whole-wheat baguette and of course with lots of white wine (the same you used in the dish). \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0067) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21240835112\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0067) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/713\/21240835112_953e203aea_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe dish is wonderfully elegant and offers incredible levels of flavor. Just perfect for the cooler Fall weather. Invite your friends, light up a few candles and open a bottle of good wine. Paired with a thick crust rustic bread and a green salad this meal will create lot of memories. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDubai Food Photography \u0026amp; Styling Workshops        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/strong\u003EIn just a few weeks we’ll be opening the doors for our annual Dubai Workshop 2015! We’re really excited to be welcoming participants not only from the UAE itself but also from India, Lebanon, Kuwait and Estronia. If you are interested we will open the workshop for 2 more participants! Join us! \u003Cu\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003E\u003Cimg alt=\"Dubai2015_IGBadge\" src=\"https:\/\/c1.staticflickr.com\/1\/358\/18969555329_76b5f562ed_z.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EDUBAI, UAE      \u003Cbr \/\u003E\n7th - 8th October 2015\u003C\/b\u003E     \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003EDetails \u0026amp; Registrations!\u003C\/a\u003E     \u003Cbr \/\u003E\nMore details on the upcoming and past workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Ehere\u003C\/a\u003E.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these dishes perfect for Autumn from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Lamb Lentil Salad (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb Lentil Salad (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmwAXv_zlXKZQ_l64Gq47caf9UiX3DsXFB3ueT9mIGIljTXzMluN_r4W8VBuzu7ymRQRzR9aQ964n5H-8mVKXKc-ho2ZCNfTBY0rwm_kGMolqaDa4vuTqpDg1ex8_z23P7kelkHA\/?imgmax=800\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0098-WM\" src=\"http:\/\/farm9.staticflickr.com\/8356\/8401775671_91623ae4f7_b.jpg\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Bouillabaisse (0458) by Meeta K. Wolff\" alt=\"Bouillabaisse (0458) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7192\/6975948564_8080880ba2_b.jpg\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/warm-lentil-salad-with-dried-cherries.html\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html\"\u003EBeef Kofta Curry\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/05\/cooking-school-bouillabaisse-with-red.html\"\u003EBouillabaisse with a Red Pepper Rouille\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4590026978705698410\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/wine-braised-herb-chicken-with-roasted.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4590026978705698410"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4590026978705698410"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/wine-braised-herb-chicken-with-roasted.html","title":"Wine Braised Herb Chicken with Roasted Grapes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmwAXv_zlXKZQ_l64Gq47caf9UiX3DsXFB3ueT9mIGIljTXzMluN_r4W8VBuzu7ymRQRzR9aQ964n5H-8mVKXKc-ho2ZCNfTBY0rwm_kGMolqaDa4vuTqpDg1ex8_z23P7kelkHA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6714232210031059015"},"published":{"$t":"2015-09-02T07:55:00.000+02:00"},"updated":{"$t":"2015-09-02T07:55:14.755+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Cherry Pistachio Meringue Tart"},"content":{"type":"html","$t":"\u003Ca title=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21047570771\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5694\/21047570771_fc0438b699_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ETo me it never really feels like summer until cherries arrive in the markets. Cherries announce the beginning of the stone-fruit season and for me this kicks-off my favorite fruit season of the year. For a short time cherries are the stars before apricots, peaches and plums arrive and take over front row. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EBut in that brief period, cherries bring so many pleasures - fresh, juicy sweet, blood-red jewels of pleasure and nothing beats a giant bowl of cherries bursting with flavor. As much as we enjoy eating the cherries straight out of the bowl, I love creating desserts and cakes with them to enjoy them in a different fashion. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry On Black-0004-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20852048158\/\"\u003E\u003Cimg alt=\"Cherry On Black-0004-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/643\/20852048158_dc31a2a57f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry Meringue Tart-0037-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20852049748\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0037-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5636\/20852049748_dd0a17c622_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis tart somehow marks the end of my cherry season. There might still be a few available but they are becoming scarcer – they have to give way to the plums and mirabelles. Seems fitting, as the summer comes to an end, to say goodbye with a luscious tart. It has been an eventful summer and we have been enjoying the last few days relaxing and taking it easy at home. \u003C\/p\u003E\u003Cp\u003EBesides \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/incredible-india-2015.html\"\u003E3 weeks in India\u003C\/a\u003E, the kid got braces, got his first mobile phone and turned thirteen just before he started school as an 8\u003Csup\u003Eth\u003C\/sup\u003E grader. Having a teenager in the house is going to be fun. I have received all the warnings and helpful tips and gotten “that look” on several occasions. You know that look where people form an “o” with their mouths, sucking in the air with eyebrows raised. Even if there are no words that are exchanged, that look serves the purpose of several phrases. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry Meringue Tart-0034 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417310254\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0034 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/619\/20417310254_144449dd1d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry on Black-0009-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20851838630\/\"\u003E\u003Cimg alt=\"Cherry on Black-0009-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/572\/20851838630_daff4ba898_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry Meringue Tart-0041 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417312054\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0041 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/657\/20417312054_8545cdda34_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe are doing pretty well so far. I keep expecting all those words of warnings to become a reality soon, especially as we have already had a few of the pre-teen tantrums surface on a few occasions. I am having fun in this new phase though as I have precise memories of my teenage years. We are in a new century now – it was the 80s back then – but discovering this new stage with him promises to be adventurous and riveting. \u003C\/p\u003E\u003Cp\u003ESo while we peel each layer as we get to it we relish every bit of sweetness and savor the tartness. It’s all part of growing up – isn’t it? As for tarts – this one is of the sweetest kind – soft pillows of meringue, over boozy and syrupy cherries on flaky pastry. The perfect dessert for any stage of life. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry on Black-0028 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417307444\/\"\u003E\u003Cimg alt=\"Cherry on Black-0028 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/563\/20417307444_089033bd52_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cherry Pistachio Meringue Tart\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cherry-pistachio-meringue-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21013719336\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/699\/21013719336_6851e745ab_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT90M\"\u003E90 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the shortcrust pastry\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, cold and diced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E40g pistachio nuts, toasted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E800g sweet cherries, pitted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon brandy \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g caster sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 egg whites \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon white vinegar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds scraped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 200°C. \u003C\/li\u003E\n\u003Cli\u003EFor the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. \u003C\/li\u003E\n\u003Cli\u003ESprinkle in the salt, then add 2-3 tablespoons water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Prick with a fork, then line with baking paper and fill with baking weights or uncooked beans. Bake for 10 minutes. Remove the paper and weights\/beans and bake for a further 8-10 minutes until golden. \u003C\/li\u003E\n\u003Cli\u003EPlace the pitted cherries in a saucepan, sprinkle with 2 tablespoons sugar and drizzle the brandy. On a medium heat bring everything to a boil then reduce to low and gently simmer until thick and syrupy. \u003C\/li\u003E\n\u003Cli\u003EWhisk egg whites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar and vanilla seeds, then whisk briefly to combine. \u003C\/li\u003E\n\u003Cli\u003EWith a slotted spoon spread the cherries on the tart base. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. Alternatively, spoon meringue over cherries. \u003C\/li\u003E\n\u003Cli\u003EPlace the tart on a baking tray and bake for 10-15 minutes until the meringue tops are golden. Scatter with toasted pistachios. Serve warm or at room temperature. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21013719336\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/699\/21013719336_6851e745ab_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHope you are having an exceptional summer too. We’ve still got very warm temperatures and it hardly feelings like September but I already see the pumpkins, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/homemade-parsnip-gnocchi-with-rucola.html#parsnip\"\u003Eparsnips\u003C\/a\u003E, plums and blackberries all next to each other at the markets - tell-tale signs that autumn is almost here. My tomato and zucchini harvest has been magnificent again and my kitchen is overflowing with produce for jams, chutneys and sauces. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDubai Food Photography \u0026amp; Styling Workshops       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/strong\u003EComing up this October I am tempting you to join my for and awesome 2-day workshop in Dubai, UAE. We had a cancellation and now have a slot to offer - 2-days intensive and hands-on. Register while it’s hot!     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003E\u003Cimg alt=\"Dubai2015_IGBadge\" src=\"https:\/\/c1.staticflickr.com\/1\/358\/18969555329_76b5f562ed_z.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EDUBAI, UAE      \u003Cbr \/\u003E\n7th - 8th October 2015\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003EDetails \u0026amp; Registrations!\u003C\/a\u003E    \u003Cbr \/\u003E\nMore details on the upcoming and past workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Ehere\u003C\/a\u003E.\u0026#160; \u003C\/p\u003E\u003Cp\u003EIf you liked my cherry tart I am sure you will like these cherry treats from my friends: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EBina’s gorgeous \u003Ca href=\"http:\/\/www.abitwholesomely.com\/2015\/08\/clafoutis-with-cherries_15.html\" target=\"_blank\"\u003Echerry clafoutis\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/03\/self-saucing-chocolate-cherry-puddings.html\" target=\"_blank\"\u003ESelf-saucing chocolate cherry puddings\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ERegula’s beautiful \u003Ca href=\"http:\/\/www.missfoodwise.com\/2015\/06\/cherry-tart-18th-century-style-and.html\" target=\"_blank\"\u003Echerry tart\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ETieghan’s \u003Ca href=\"http:\/\/www.halfbakedharvest.com\/chewy-cherry-almond-and-cacao-nib-granola-bars\/\" target=\"_blank\"\u003EChewy Cherry, Almond and Cacao Nib Granola Bars\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESimone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/chicken-salad-with-orange-dressing\/\" target=\"_blank\"\u003EChicken salad with orange dressing and cherries\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cherry ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7378\/9900854743_2ed3da8ae9_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" border=\"0\" alt=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Matcha Cherry Ice Cream (0002) by MeetaK\" border=\"0\" alt=\"Matcha Cherry Ice Cream (0002) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkY0-GFLEE6JdJ2lg_gEj1y6rF8x5bGRuhnombwArEA5665nEAYSoHOlLNKCfIHeYOrCYqKOg784u64QGOhHvuigiOxz4g-hE-mhV2XXqJIYlqKQE9MKM5Q0XPN2IvSi_cap1-bA\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html\" target=\"_blank\"\u003ECherry and Roasted Almond Marzipan Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\" target=\"_blank\"\u003EDark Chocolate Cherry and Tahini Clafoutis\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/matcha-cherry-swirl-ice-cream-guest.html\" target=\"_blank\"\u003EMatcha Cherry Swirl Ice Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6714232210031059015\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6714232210031059015"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6714232210031059015"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html","title":"Cherry Pistachio Meringue Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4836593803946406389"},"published":{"$t":"2015-08-10T22:18:00.001+02:00"},"updated":{"$t":"2015-08-12T14:25:24.178+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"}],"title":{"type":"text","$t":"Summer Risotto with Peas Zucchini Avocado and Lemon Tarragon Sander Fillet"},"content":{"type":"html","$t":"\u003Ca title=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0091\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0091\" src=\"https:\/\/farm1.staticflickr.com\/400\/20262018575_85760922e4_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESummer is full on here in Weimar. We’ve got temperatures hitting close to 40 degrees C and the weather is like on a tropical island. It feels good – almost like an extended vacation overseas. Ever since our return from India 3 weeks ago we are taking things easy. Soeren still is out from school and that alone slows down our routine immensely, with no time pressure for homework, sport runs, meal plans or bed time. It’s summer time and the living is really easy! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAlthough I have already completed a few photo projects since my return including travelling to a couple of regions in Thuringia for photo shoots, when the locations are gorgeous lakes, vineyards or canoeing on the river under the warm sun - it never seems like real work but rather respite. Even things at the university are relaxed and quiet allowing me to come home earlier and spend time with the kids and our friends. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Risotto Peas 2015 (0059)\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Peas 2015 (0059)\" src=\"https:\/\/farm1.staticflickr.com\/393\/20253724722_00b29b4382_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Risotto Pea Zucchini Avocado-0096\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Pea Zucchini Avocado-0096\" src=\"https:\/\/farm1.staticflickr.com\/464\/20074005840_e78f3540d1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Risotto Peas-0071\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Peas-0071\" src=\"https:\/\/farm1.staticflickr.com\/296\/20267893451_e6e1b760f8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESummer has got us all in a good mood! Even a calamity like having our canoe careen and tip over throwing us and my mobile into the current was not that much of a big deal! The instant I realized my cell phone was not in the plastic waterproof container but between my legs before I hit the water I knew it had drowned! As we turned the canoe back around – there it was swimming in a massive puddle of water in the boat. I might have reacted more hysterically on other occasions – maybe – but we were all having a good time and I high fived myself for NOT taking my “big” camera with me on the boat, that this only seemed like a small mishap. My mobile phone has been drying every since then – first in the warmth and now in a bag of rice – Aroborio risotto rice to be precise. I hear it helps to withdraw water from the phone. Apparently I am \u003Ca href=\"https:\/\/www.google.de\/search?q=drying+cell+phone+in+rice\u0026amp;source=lnms\u0026amp;tbm=isch\u0026amp;sa=X\u0026amp;ved=0CAcQ_AUoAWoVChMI6fmi4fCexwIVx51yCh1QVgom\u0026amp;biw=1536\u0026amp;bih=730\"\u003Enot the only who has tried this\u003C\/a\u003E!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0084\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0084\" src=\"https:\/\/farm1.staticflickr.com\/459\/20267891861_6d6f2c787b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Summer Risotto Peas-0077\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Peas-0077\" src=\"https:\/\/farm4.staticflickr.com\/3751\/19641064503_ccf3698a1e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ERisotto is always the best way to put me back on track and think properly again. With summer providing such a generous bounty of produce this risotto was just waiting to happen. I am particularly proud of my homegrown zucchini – harvesting them while they are still small they have a lovely mellow and fruity flavor. Fresh peas directly from their pods, ripe avocado and a good dose of lemon peel all bring the light summery flavors out in the risotto. I serve this with a effortless sander fillet pan-fried in butter and highlighted with tarragon and thyme. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Summer Risotto with Peas, Zucchini Avocado and Lemon Herb Sander Fillet\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/summer-risotto-with-peas-zucchini-avocado\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0091\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Pea Zucchini Avocado Lemon Herb Sander-0091\" src=\"https:\/\/farm1.staticflickr.com\/400\/20262018575_85760922e4_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 liter vegetable broth \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E375 ml dry white wine \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest from 1 lemon \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g fresh peas \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 small zucchini, sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 ripe avocado, cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoon butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 shallots, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 g risotto rice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100 g Parmesan cheese, grated \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 sander fillets \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 lemon, zest and juice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 tablespoons fresh tarragon and thyme, finely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EBring the broth to a boil and keep warm. In a large pot, heat 1 tablespoon butter and olive oil together, add the chopped shallots and on a low heat sauté very gently for 8-10 minutes until the flavors have combined and caramelized. Be careful and do not allow them to take on color. Add the rice and increase the heat. \u003C\/li\u003E\n\u003Cli\u003EKeep stirring the rice while it cooks and takes on a glassy color - approx. 1 minute. At this point add the wine and as it bubbles, allow the rice to infuse with the wonderful aroma. \u003C\/li\u003E\n\u003Cli\u003EOnce the liquid has evaporated and the rice begins to get dry add a ladle full of broth. Stir well and add a touch of salt. Reduce the temperature so that the mixture bubbles gently. Now, keep adding the broth, a ladle at a time, and allow the rice to soak this up, stirring every now and then. When the rice has soaked the liquid add another ladle full. By “massaging” the rice this way you release the creamy starch from the rice giving the dish a fantastic creamy consistency. This whole process takes approx. 15 minutes. About 10 minutes into the cooking process add the peas and zucchini and continue to cook for another 5 minutes. The rice grains should be soft but still have a slight crunch to them and the peas should be cooked through but still have a bite to them. Now add a bit of salt and pepper, but be careful as the stock is normally salty enough - so please taste before! \u003C\/li\u003E\n\u003Cli\u003ETake the pot off the heat and stir through the lemon zest and the avocado along with most of the Parmesan. Mix well and cover. Allow the rice to take on all the flavors - 2 minutes. Giving the risotto this time allows it to unfold it's perfect creamy-moist consistency. Check and adjust seasoning. \u003C\/li\u003E\n\u003Cli\u003EFor the fish drizzle the fish with the remaining olive oil and the lemon juice, then sprinkle with the herbs, lemon zest. Heat the knob of butter in a skillet and fry the fish on both sides until brown, crispy and cooked through. \u003C\/li\u003E\n\u003Cli\u003EServe on warmed plates with risotto and fish fillet for each person. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Risotto Pea Zucchini Avocado-0092\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html\"\u003E\u003Cimg alt=\"Summer Risotto Pea Zucchini Avocado-0092\" src=\"https:\/\/farm1.staticflickr.com\/462\/20262017945_a3b1f25a2e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe rice is better off in my saucepan sprinkled with parmesan and hugged in melting butter than it is in a bag drying off my mobile phone. Risotto hits all the right spots at all the right moments and my summer version with the zucchini, peas and the avocado chunks brings out the sunny smiles on everyone’s lips. I hope you are enjoying your summer and tucking into and sharing your delicious summer dishes. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EPhotography \u0026amp; Styling Workshops\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EMore details on the upcoming and past workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Ehere\u003C\/a\u003E.\u0026#160; \u003Cbr \/\u003E\nComing up this October I am tempting you to join my for and awesome 2-day workshop in Dubai, UAE.    \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003E\u003Cimg alt=\"Dubai2015_IGBadge\" src=\"https:\/\/c1.staticflickr.com\/1\/358\/18969555329_76b5f562ed_z.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EDUBAI, UAE      \u003Cbr \/\u003E\n7th - 8th October 2015\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003EDetails \u0026amp; Registrations!\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIf you enjoyed my summer risotto I am sure you will like these summer dishes from my friends: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EBarbara’s \u003Ca href=\"http:\/\/www.creative-culinary.com\/zucchini-potato-herb-fritters-with-garlic-yogurt-sauce\/\" target=\"_blank\"\u003Ezucchini and potato fritters\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s incredible \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/06\/asparagus-and-mint-risotto.html\" target=\"_blank\"\u003Easparagus, lemon and mint risotto\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EHeather’s \u003Ca href=\"http:\/\/heatherchristo.com\/cooks\/2015\/08\/09\/creamy-basil-pasta-with-cherry-tomatoes-and-almond-ricotta\/\" target=\"_blank\"\u003Ecreamy basil pasta with cherry tomatoes and almond ricotta\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EBina’s \u003Ca href=\"http:\/\/www.abitwholesomely.com\/2015\/07\/carrot-ravioli-with-spinach-pecan_10.html\" target=\"_blank\"\u003Ecarrot ravioli with spinach and pecan filling\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Tomato Zucchini \u0026amp; Goat Cheese Clafoutis (03) by MeetaK\" border=\"0\" alt=\"Tomato Zucchini \u0026amp; Goat Cheese Clafoutis (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEl1mgDANHiw5LH39FNlxF_tqS1M0CxBp6glbi4vdD-APMq0qfxGqwyBMUdcVPRgn9DgHXW95SJI1VXGChou9SvttT7YUjHaPX3n1qWSmjT4G7YIL8C3QlHp14EvXRAFj1P25Czg\/?imgmax=800\" width=\"200\" height=\"317\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX4B7ySHBjcFJa4zm9LYZo42Odd-2yRQDGDmRKqLoQ6-UR_jtdHbic8g9xeQJqwX3sN1Tw56ViCoMBMGN05Cty85x6XYwe90Y-HLAaNEeVkmaEUPTVYinkOOLT09Z2def56eiTLg\/?imgmax=800\" width=\"200\" height=\"301\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Lemon Thyme Fennel Risotto--0140 by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7049\/8689134303_6ee45b1a16_b.jpg\" width=\"200\" height=\"300\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/savory-clafoutis-tomato-zucchini-and.html\" target=\"_blank\"\u003ETomato Zucchini and Goat Cheese Clafoutis\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/roasted-pumpkin-aubergine-zucchini.html\" target=\"_blank\"\u003ERoasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/05\/LemonThymeFennelRisotto.html\"\u003ERisotto with Lemon Thyme and Fennel \u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4836593803946406389\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4836593803946406389"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4836593803946406389"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/08\/summer-risotto-with-peas-zucchini.html","title":"Summer Risotto with Peas Zucchini Avocado and Lemon Tarragon Sander Fillet"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEl1mgDANHiw5LH39FNlxF_tqS1M0CxBp6glbi4vdD-APMq0qfxGqwyBMUdcVPRgn9DgHXW95SJI1VXGChou9SvttT7YUjHaPX3n1qWSmjT4G7YIL8C3QlHp14EvXRAFj1P25Czg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2289213988092215212"},"published":{"$t":"2015-06-17T09:50:00.001+02:00"},"updated":{"$t":"2015-06-17T10:11:11.733+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney"},"content":{"type":"html","$t":"\u003Ca title=\"Vegetable Dal-0051 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18649232458\"\u003E\u003Cimg alt=\"Vegetable Dal-0051\" src=\"https:\/\/c2.staticflickr.com\/6\/5534\/18649232458_ecb534612b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EA humble feast! Meals that take me back to my \u003Cem\u003Enana\u003C\/em\u003E and \u003Cem\u003Enani’s\u003C\/em\u003E veranda on hot summer days in their Delhi home. As we arrived to spend several weeks of our vacation with the rest of the family I was always sure that the forthcoming days were going to be filled with lots of food where the hub of the house was the kitchen. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy \u003Cem\u003Enani\u003C\/em\u003E was a spectacular cook. The table at meal times was covered with dishes for everyone to pass around and share while the boisterous chatter on either side of the table provided for a lot of stories and laughter. \u003Cem\u003ENani\u003C\/em\u003E would present dishes like perfumed basmati rice dotted with cloves and black cardamom and laced with caramelized onions, there would be meaty saffron scented aubergine stewed in a hearty thick tomato sauce, lentils with roasted cumin seeds with a trail of melted ghee, koftas bathing in a rich sauce cooked till they are soft, tender and velvety \u003Cem\u003Epaneer\u003C\/em\u003E hidden beneath a creamy spinach sauce and my \u003Cem\u003Enani’s\u003C\/em\u003E refreshing \u003Cem\u003Eraita\u003C\/em\u003E – strained homemade yogurt with grated cucumber, torn leaves of fresh mint, a touch of Kashmiri chili and black pepper. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquats2015-WM-0005 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18215053024\"\u003E\u003Cimg alt=\"Kumquats2015-WM-0005\" src=\"https:\/\/c4.staticflickr.com\/4\/3905\/18215053024_5714ec2fa4_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMemories created and cherished that seem like a life time ago yet so dear and near that I can almost reach out and grab them. \u003C\/p\u003E\u003Cp\u003EWaking up with the rise of the sun to accompany my \u003Ci\u003Enana \u003C\/i\u003Eon his early morning round to the milk depot. Still with sleep in my eyes I would grab hold of my \u003Ci\u003Enana\u003C\/i\u003E’s strong and sturdy hand to walk the short path and stand in line with our metal canisters waiting for our turn. \u003Ci\u003ENana\u003C\/i\u003E, a respected figure in the neighborhood was always greeted with reverence. Once back home \u003Ci\u003Enani \u003C\/i\u003Ewould warm two glasses of milk, in one she mixed some cocoa powder and grated a pinch of nutmeg and in the other she added honey. By this time my \u003Ci\u003Enana \u003C\/i\u003Ewould be sitting on the veranda reading the papers, me on his side coloring or dozing. Carrying the glasses of milk each covered with a metal bowl to keep flies away she would discuss with Nana the days programme. I would wait patiently looking at my \u003Ci\u003Enana \u003C\/i\u003E– finally when \u003Ci\u003Enani \u003C\/i\u003Ewent back into the house he would lift the bowls from the glasses and scoop out the creamy milk skin with his fingers and gulp it down. He would look at me and smile and when I shuddered he would laugh his hearty laugh.\u003C\/p\u003E\u003Cp\u003ERunning through the back alleys of the neighborhood with our summer friends, my cousins, brother and I found our freedom liberating. It was unlike anything we experienced in Qatar or the US. Feeling like a grown-up we would walk into the small side store and spend our money on sweets and bags of \u003Ci\u003Esaunf\u003C\/i\u003E – sugar coated fennel seeds. Sometimes we ventured as far as the market where trancelike we trailed the fragrance of deep fried spicy \u003Ci\u003Esamosas\u003C\/i\u003E and syrupy \u003Ci\u003Ejalebis\u003C\/i\u003E. The oil or syrup soaking through the newspaper and dripping on our bare knees we would sit cross legged in the park devouring our snack.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Chutney-0066 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831876722\"\u003E\u003Cimg alt=\"Kumquat Chutney-0066\" src=\"https:\/\/c4.staticflickr.com\/4\/3954\/18831876722_c808f574f8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EEvening walks to the market with my aunts and mum where the colorful lights, noisy commotion and bustle brought the neighborhood to life. I would spend hours flipping through boxes filled with Archie Comics at the small book store, while my aunts chatting lively to neighbors and friends, binging on cashew \u003Ci\u003Eburfi \u003C\/i\u003Eor warm spiced peanuts. Armed with a stack of comics we would walk back home stopping in the tiny jewellery shop. My aunts would buy me those delicate glass bangles in all the vibrant colors of the rainbow and my mum would treat me to mango \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Falooda\"\u003E\u003Ci\u003Efalooda\u003C\/i\u003E\u003C\/a\u003E . \u003C\/p\u003E\u003Cp\u003ELooking deep into the fire pit feeling the heat light up my face, hypnotized by the crackling flames I would wait with an insulated thermo box. It was dark but the heat was still relentless. I would sit on the large stone just like all the others around me waiting for the “roti man” to give me a signal. This was take-away Delhi style. On some evenings \u003Ci\u003Enani \u003C\/i\u003Ewould send a family member out to one of the several fire pits that appeared around the free fields at dusk. \u003Ci\u003ENani \u003C\/i\u003Ehad already prepared the dough and the balls for the \u003Ci\u003Eroti\u003C\/i\u003E. The “roti man” would then skilfully roll them and flip them into flat disks and slap them to the sides of the clay fire pit. Within seconds he produced crisp and piping hot tandoori \u003Ci\u003Erotis \u003C\/i\u003Esignalling with a spoon and a small meat bowl if I wanted them drizzled in \u003Ci\u003Eghee\u003C\/i\u003E. I wanted! Holding the box of fresh \u003Ci\u003Erotis \u003C\/i\u003EI would then race back home just in time as everyone began taking their place at the dinner table. \u003C\/p\u003E\u003Cp\u003EMy mind is ablaze with these and so many other memories from my childhood. Then I grew up and wanted to discover the world on my own – thinking India would always be there for me to visit soon. That soon never came. \u003Ci\u003ENana \u003C\/i\u003Eand \u003Ci\u003Enani \u003C\/i\u003Edeparted, the house sold and any reason to go back soon also took leave of me. I got married and had a child of my own and life took over. \u003C\/p\u003E\u003Cp\u003ETwenty six years later our plans to visit India are currently taking shape. In just a little less than 3 weeks I will be landing in Bombay, my birth city. This time as an adult and with my own family. I look forward to seeing my cousins, aunts and uncles, my mum and dad all together again. While \u003Ci\u003Enana \u003C\/i\u003Eand \u003Ci\u003Enani \u003C\/i\u003Ewill be there in spirit and in memory we will welcome the new members to our circle – with lots of food and loud banter. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Pumpkin Curry-0059 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18649276870\"\u003E\u003Cimg alt=\"Cauliflower Pumpkin Curry-0059\" src=\"https:\/\/c4.staticflickr.com\/4\/3899\/18649276870_d8d50d9d8f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy emotions are all over the place. The last time I was in India was in 1989! Both my grandparents were alive and these memories I have shared were very much vivid and spirited. I am looking forward to taking my son and husband to the old neighborhood where my grandparents’ stately house stood, where we roamed the alleys and flaunted in the market. I want to buy golden swirls of hot \u003Ci\u003Ejalebi\u003C\/i\u003E and sit in the park again and let all those thousands of mental images I have framed in my mind loose. Tremendously thrilled but at the same time I find it daunting to face all those emotions in me.\u003C\/p\u003E\u003Cp\u003EIn honor of all those thrilling memories and to sooth the trepidations I cooked a humble feast. Just like nani did this meal is to be shared in bowls spread across the table with family and friends. The dal recipe is a simple recipe inspired by a recipe my friend \u003Ca href=\"http:\/\/saffrontrail.blogspot.de\/\"\u003ENandita Iyer\u003C\/a\u003E shared per email with me. There were a lot of interesting components to the dal and I liked the way the flavors came together with the added additional vegetables. I adapted it slightly adding garlic and ginger and a few other spices. With it I served a cauliflower and pumpkin curry, a twist from the famous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html\"\u003EPunjabi \u003Cem\u003Ealoo ghobi\u003C\/em\u003E\u003C\/a\u003E dish so well known across India. Instead of the potatoes I added pumpkin, using a Hokkaido pumpkin and cooking it with its skin for added texture. We Indians always need pickles and chutney with our meals as we like to exercise all the sensors of our taste buds in one meal. The kumquat chili and ginger chutney provides an exciting condiment to the two bolder dishes. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/vegetable-split-pea-dal\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831872752\"\u003E\u003Cimg alt=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048\" src=\"https:\/\/c2.staticflickr.com\/6\/5348\/18831872752_8d992fec21.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the Dal\u003C\/b\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E + 1 hour soaking time     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E300g yellow split pea lentils (soaked for 1 hour) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 small dried chilies \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion, quartered \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 thumb-sized ginger, 1 left whole and 1 very finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoon cumin seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 teaspoon coriander seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon fenugreek \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large carrots, cut into batons \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g French green beans \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large onion, sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E15 curry leaves \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 tablespoons Ghee \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoon turmeric powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon mustard seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cashew nuts, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the dal cook lentils in plenty of water approx.. 3-4 cups with the turmeric powder, quartered onion, the whole piece of ginger, 2 garlic cloves. Simmer until the lentils are really tender. \u003C\/li\u003E\n\u003Cli\u003EIn a wok or pot, heat 1 tablespoon ghee and slow roast coriander, cumin, fenugreek seeds and chilies until the spices begin to sizzle and become fragrant - this will take about 30 to 35 seconds. Then finely grind and set aside. \u003C\/li\u003E\n\u003Cli\u003EHeat another tablespoon of ghee in the wok, add the finely chopped ginger, 2 finely chopped garlic cloves and sauté. Add 10 curry leaves and the roasted masala mix and continue to sauté until the mixture comes together and is fragrant. Add the vegetables: carrots, beans and sliced onion and cook for 5 to 8 minutes. Add about half a cup and up to one cup of water, cover and allow to simmer till vegetables are almost tender. \u003C\/li\u003E\n\u003Cli\u003EAdd the cooked dal to the vegetable mixture and stir well. Season to taste. \u003C\/li\u003E\n\u003Cli\u003ETo temper the dal: just before serving heat the remaining ghee, add the mustard seeds, remaining curry leaves and cashews and stir until everything turns brown and the seed start to pop. Pour this to the hot dal. Serve with steaming rice \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003EFor the spiced cauliflower pumpkin\u003C\/strong\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E600g cauliflower florets \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400g pumpkin, cut into cubes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 small green chilies, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 medium onion, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 medium sized tomatoes, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 thumb-sized ginger, very finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon cumin seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon fenugreek \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Ghee \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon turmeric powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esmall bunch coriander leaves, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the spiced cauliflower and pumpkin place a clean \u003Ci\u003Ekarhai\u003C\/i\u003E, wok or heavy-based pan over a medium heat. Melt the ghee and as it heats, add the onion. \u003C\/li\u003E\n\u003Cli\u003ESauté for 2 minutes, then add the cumin seeds. Stir for 3 minutes, or until the onion has colored light brown. Stir for 2 minutes, adding a splash of hot water if the mixture starts to stick. Add the tomato and cook for 5 minutes until completely melted and integrated. \u003C\/li\u003E\n\u003Cli\u003ESprinkle in the chilies and season with salt. Stir for approx. 1 minute then add the fenugreek and turmeric and mix well. \u003C\/li\u003E\n\u003Cli\u003EFinally transfer the cauliflower florets and pumpkin into the pan, add a few splashes of water. Cover and cook for about 15-20 minutes until the vegetables are tender but still hold their shape. Make sure you check in between if the mixture needs some more moisture, if it does add some more water - a splash at a time. \u003C\/li\u003E\n\u003Cli\u003EServe sprinkled with the coriander leaves. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003EFor the Kumquat, Ginger \u0026amp; Chili Chutney\u003C\/strong\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003Eabout two average sized jars\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E700g kumquats \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E375ml water \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E105ml white wine vinegar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E375ml light brown sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 dried red chilies, de-seeded and finely shredded \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea thumb-size piece of fresh ginger, sliced in three pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon (5 ml) whole black peppercorns \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ERinse the kumquats but don't cut them up. Put the water, vinegar, sugar, chilies, ginger, peppercorns and salt into a heavy-based pan and bring gently up to the boil, stirring now and then to dissolve the sugar. \u003C\/li\u003E\n\u003Cli\u003ECook at a brisk bubble for 5 minutes. Now tip in the kumquats, turn down the heat, and simmer gently for 30 minutes or so, or until the fruit is very soft and glassy, and the liquid has reduced to a thick syrup. Watch the pan carefully, as there isn't much liquid, and it can turn to caramel in an instant. \u003C\/li\u003E\n\u003Cli\u003EIf you're going to keep this in the fridge for immediate use, let the chutney cool for a few minutes, then ladle it into clean jars. If you want to keep this in the cupboard for future use, sterilize your jars and plastic-lined lids (\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/preserving-summer-jams-jellies-chutneys.html\"\u003Ehere's how\u003C\/a\u003E) and fill them to the brim with piping-hot chutney. Press down gently with the back of a spoon to eliminate any air bubbles, screw on the lids and tighten. Let the jars cool for 30 minutes, and then tighten the lids again. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831872752\"\u003E\u003Cimg alt=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048\" src=\"https:\/\/c2.staticflickr.com\/6\/5348\/18831872752_8d992fec21_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis meal is vibrant and full of flavor yet humble and without pretence. It soothes and it satisfies and … it is perfect to create food memories with you family. \u003C\/p\u003E\u003Cp\u003ELook what happened earlier this week … according to Sarah Sifton Food Editor of The New York Times \u0026quot;Photography is hugely important in the recipe game ... Food styling truly has become an integral part of any food-related operation.\u0026quot;   \u003Cbr \/\u003E\nReally quite thrilled that I was selected as one of \u003Ca href=\"http:\/\/www.adweek.com\/news-gallery\/advertising-branding\/10-food-stylists-will-inspire-you-your-instagram-game-165281\"\u003E\u003Cstrong\u003E10 top Food Stylists\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E with the most droolworthy Instagram accounts that\u003C\/strong\u003E \u0026quot;show just how beautiful food can look when styled accordingly\u0026quot;    \u003Cbr \/\u003E\nHappy dance! I am truly enjoying the moment folks!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ESeptember 2015: Sintra, Portugal Food Photography and Styling Workshop\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZU5OqSVrE0hpQApfeOptlqTmz6AkgRWc7s4549tqElMCVrn8WZIn2k670d2kXlv_B5OiikWewqc-sJBnTtmuOvOK2I7WeaIWH37EP_atX0IzcGLcrgle6pK_3GTGXtYfc2d_ePQ\/s1600-h\/Portugal2015_IGBadge500px%25255B7%25255D.png\"\u003E\u003Cimg title=\"Portugal2015_IGBadge500px\" style=\"margin: 0px 15px 11px 0px\" border=\"0\" alt=\"Portugal2015_IGBadge500px\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghKspZXLJ7v-PvNV25ZQyFJLCgZvK0YwR2Idy1SpZmnh_HnM6kxdsn8KaEpjpPMPTTUyJI6JXPJsGMVvUEho3pYEqFG2AiWenEKdCifvLLSvAjnQsmLPVQfTdGldqhB5_fDTSnOg\/?imgmax=800\" width=\"320\" height=\"320\" \/\u003E\u003C\/a\u003ERegistrations are running\u0026#160; and we still have a few slots free. This two day workshop takes place in the stunning and tranquil town of \u003Ca href=\"http:\/\/www.sintra-portugal.com\/index.php\"\u003E\u003Cstrong\u003E\u003Cb\u003ESintra \u003C\/b\u003E\u003C\/strong\u003E\u003C\/a\u003E- 30-minutes from Lisbon. You will learn all the aspects of food photography to help you hone your skills and find your way through the jungle of food styling. You will also learn how to harness natural light for perfect images, shoot in low-light and post-process efficiently.\u003C\/p\u003E\u003Cp\u003EFurthermore, we will take you on a magical tour of a stunning Sintra landmark and treat you to a picnic in the park. With expert tuition, hands-on exercises and assignments this workshop offers an intensive yet fun-filled experience.    \u003Cbr \/\u003E\n\u003Cb\u003EDate: 11th - 12th September 2015      \u003Cbr \/\u003E\n\u003C\/b\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/05\/SintraWorkshop2015.html\"\u003EDetails, registrations and preliminary programme here.\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIndian cuisine is rich and flavorful and so very vibrant. If you liked my recipes I am sure you will love some of the dishes my friends have cooked up: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ERosana’s \u003Ca href=\"http:\/\/www.hotandchilli.com\/2014\/09\/the-hundred-foot-journey-hassans-dry.html\" target=\"_blank\"\u003EThe Hundred Foot Journey, Hassan's dry chicken\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s husband Nick cooks a mean \u003Ca href=\"http:\/\/www.cooksister.com\/2009\/03\/chicken-jalfrezi.html\" target=\"_blank\"\u003EChicken Jalfrezi\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EAparna’s street food \u003Ca href=\"http:\/\/www.mydiversekitchen.com\/2015\/05\/indian-street-food-bombay-green-chutney.html\" target=\"_blank\"\u003EBombay Green Chutney sandwich\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EKay’s beautiful \u003Ca href=\"http:\/\/www.kayotic.nl\/blog\/pineapple-fish-curry\" target=\"_blank\"\u003EPineapple \u0026amp; Fish Curry\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESanjana’s \u003Ca href=\"http:\/\/www.korasoi.com\/blog\/2015\/05\/stuffed-and-baked-baby-kolhapuri-aubergines\" target=\"_blank\"\u003EStuffed and Baked Baby Kolhapuri Aubergines\u003C\/a\u003E\u0026#160;\u003C\/li\u003E\n\u003Cli\u003E Simone's \u003Ca href=\"http:\/\/insimoneskitchen.com\/indian-salad-chana-chaat\/\"\u003EChana Chaat Salad\u003C\/a\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these curry ideas from What's for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Egg Curry (01) by MeetaK\" border=\"0\" alt=\"Egg Curry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/?imgmax=800\" width=\"160\" height=\"248\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Dal-Maa Di Dal (01) by MeetaK\" alt=\"Dal-Maa Di Dal (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/?imgmax=800\" width=\"160\" height=\"237\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Mutter Paneer (0041) by MeetaK\" border=\"0\" alt=\"Mutter Paneer (0041) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKufywX4nwXxFchqWhgZ6H494S89ry7IK2nvwrB9VxHCqY1wkuC0p37z9bLRB3tZBMe0rz2X2E-GocERWETn1U3-BmMmWlC3pl9LPpPBhCX4IOZul0QMmILxZhByrnxK7mFaKwJg\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\"\u003EKaali Maa Di Dal - Mum's Creamy Black Lentils \u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce \u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2289213988092215212\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/06\/vegetable-split-pea-dal.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2289213988092215212"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2289213988092215212"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/06\/vegetable-split-pea-dal.html","title":"Bollywood Cooking: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghKspZXLJ7v-PvNV25ZQyFJLCgZvK0YwR2Idy1SpZmnh_HnM6kxdsn8KaEpjpPMPTTUyJI6JXPJsGMVvUEho3pYEqFG2AiWenEKdCifvLLSvAjnQsmLPVQfTdGldqhB5_fDTSnOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1271848007152774447"},"published":{"$t":"2015-04-15T09:00:00.000+02:00"},"updated":{"$t":"2015-04-15T09:48:15.525+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mexican"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"Gyros Style Tacos and Tzatziki"},"content":{"type":"html","$t":"\u003Ca title=\"Gyros-Style-Tacos (0035) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/04\/gyros-style-tacos-and-tzatziki.html\"\u003E\u003Cimg alt=\"Gyros-Style-Tacos (0035)\" src=\"https:\/\/farm8.staticflickr.com\/7708\/16515117713_f2d88cd925_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EA \u003Cem\u003Eshawarma\u003C\/em\u003E, a \u003Cem\u003Edoner kebab\u003C\/em\u003E or \u003Cem\u003Egyros\u003C\/em\u003E – all cut from the same vertical spit? Not at all! While one will find the concept of meat stacked on a skewer and grilled on a vertical rotisserie in many variations, the intricate blend of spices, herbs and condiments and the kind of meat or poultry used make each dish stand its own ground.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EGyros literally means to “turn” and describes the process the meat on the skewer rotates on the vertical spit to make sure the meat is always cooks evenly. The pace of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. Traditionally tender and lean pork meat is used and a few strips of fat are added in between to keep the meat moist and crisp. The outside of the meat is sliced vertically in thin, crisp shavings when done and is generally served in a lightly grilled piece of pita, rolled up with various salads and sauces.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Gyros-Style-Tacos (0026) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/17133717352\"\u003E\u003Cimg alt=\"Gyros-Style-Tacos (0026)\" src=\"https:\/\/farm8.staticflickr.com\/7584\/17133717352_b392e6f749_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EPita gyros is most commonly served in Greece, and usually includes fruity fresh tomatoes, garlicky tzatziki sauce and fresh onions. There are versions with fried potatoes, mustard, ketchup and feta cheese with a hot pepper dip or some are served with mixture of diced pickles or diced bacon. \u003C\/p\u003E\u003Cp\u003EWhile researching I found that the idea of gyros is so popular that many countries have a version of their own, even in the US it has reached extreme popularity. The American-Greek gyros where ground compressed meat – usually lamb or beef or a combination of both was brought across the ocean by Greek-Cypriots. The meat is then wrapped around the skewer and grilled on the vertical spit. It has been subject to some \u003Ca href=\"http:\/\/www.seriouseats.com\/2010\/06\/greek-american-lamb-gyros-homemade-from-scratch-the-food-lab.html\"\u003Eserious research in The Lab\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EConsidering that not many households have a vertical rotisserie (or a lab) available to them it was not long that an easier variation was created. It wasn’t until I arrived it Germany that I discovered this variation of gyros. Made simply in a hot pan or skillet with lots of onions and the spices this is an extremely popular dish in many German households, where Greek cuisine is extremely popular.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Gyros-Style-Tacos-(0036) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/17109670286\"\u003E\u003Cimg alt=\"Gyros-Style-Tacos-(0036)\" src=\"https:\/\/farm9.staticflickr.com\/8765\/17109670286_5a5d7858c1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ECalled “Pfannen Gyros” – or skillet gyros this version makes a great easy alternative to make at home. In my version I add a few more spices and herbs often found in the traditional gyros and as I like to have the freshness of produce I tend to add vegetables and legumes to my gyros, making it a perfect full meal. While pita bread is a great option I like playing around with different ways to serve my skillet gyros – here I decided to do what I love – fusion! Using a few light corn tortillas instead of the heavier pitas my pork and vegetable gyros include lashings of a garlic tzatziki and crisp fresh romaine lettuce to round it off. A great weeknight meal the family will love. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Gyros Style Tacos\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/gyros-style-tacos\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Gyros-Style-Tacos (0035) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16515117713\"\u003E\u003Cimg alt=\"Gyros-Style-Tacos (0035)\" src=\"https:\/\/farm8.staticflickr.com\/7708\/16515117713_f2d88cd925.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H\"\u003E1 hour\u003C\/time\u003E + overnight marination     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003EFor the Gyros tacos \u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E600g pork, from the neck or shoulder, cut into strips \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 onions, sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EOregano, dried, to taste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EMarjoram, dried, to taste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 to 2 teaspoons ground coriander \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 to 2 teaspoons ground cumin \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 teaspoons paprika powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper to taste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 soft corn tortillas \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g kidney beans (can) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g sweet corn (can or frozen) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g French beans \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 red bell pepper, cut into bite-sized pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4-5 baby corn, cut into bite-sized pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 small romaine lettuce, shredded \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch flat-leaf parsley, coarsely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4-6 soft corn tortillas        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cstrong\u003EFor the Tzatziki\u003C\/strong\u003E\u003C\/i\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g thick Greek yogurt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 small cucumber, seeds removed and finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons good extra virgin olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice and zest of 1 lemon \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper to taste \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the gyros, pat the pork strips dry. In a large Ziploc bag place the meat along with the oil, and all the herbs and spices - except salt and pepper. Seal the bag\u0026#160; and give the whole thing a good mix then allow to marinate in the fridge overnight. \u003C\/li\u003E\n\u003Cli\u003EIn a hot skillet on high heat, fry the pork and the marinade on all sides for a good 3-4 minutes, then reduce the heat to medium. Add the kidney beans, corn, French beans, baby corn and bell pepper. Cook through for a further 8-10 minutes. Season according to taste. \u003C\/li\u003E\n\u003Cli\u003EFor the tzatziki place the cucumber in a bowl, sprinkling some salt. Let this sit for a few minutes, then squeeze out all the liquid. Whisk the yogurt, then add the cucumber, garlic, olive oil and the zest and juice of the lemon. Mix well and season to taste. \u003C\/li\u003E\n\u003Cli\u003EAssemble the tacos: Warm the tacos either in the oven or microwave according to packet instructions. Place all the ingredients (romaine lettuce, tzatziki, gyros, parsley etc. on a table and assemble the tacos. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes:\u003C\/b\u003E You can use a variety of vegetables in the gyros. I have used zucchini, aubergine and also pumpkin. Instead of romaine lettuce you can also use spinach leaves. Set out crumbled feta cheese on the table to add as a topping. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Gyros-Style-Tacos-(0031) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/17109544386\"\u003E\u003Cimg alt=\"Gyros-Style-Tacos-(0031)\" src=\"https:\/\/farm9.staticflickr.com\/8822\/17109544386_1197ed90b1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis is one of those uber meals that leaves everyone at the dinner table totally satisfied to the core. Aromatic, piquant and downright tasty they will please everyone palate and an innovative idea for Cinco de Mayo. Don’t let the long list of ingredients scare you - they are all readily available in well sorted stores. Easy to adjust to your preference, you can play around with ingredients and spices to your liking. \u003C\/p\u003E\u003Cp\u003EMy bags are packed, my presentations are ready to go and my camera equipment cleaned - off to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\" target=\"_blank\"\u003EVienna tomorrow for my first workshop this year\u003C\/a\u003E. I can hardly wait, slightly nervous but mostly excited to meet new people, share new ideas and passion. Not to mention enjoying a few great days doing what I love. Look forward to pictures and stories when I return. \u003C\/p\u003E\u003Cp\u003EIf you liked my Mexican-Greek inspiration you will love these:\u003C\/p\u003E\u003Cp\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2013\/02\/chipotle-lime-chilli-chicken-faijitas.html\"\u003EChipotle, lime \u0026amp; tequila chicken fajita recipe\u003C\/a\u003E     \u003Cbr \/\u003E\nRegula’s \u003Ca href=\"http:\/\/www.missfoodwise.com\/2011\/10\/dish-inspired-by-my-mothers-moussaka.html\" target=\"_blank\"\u003EMoussaka\u003C\/a\u003E     \u003Cbr \/\u003E\nPeter’s \u003Ca href=\"http:\/\/souvlakiforthesoul.com\/2014\/12\/mushroom-chorizo-and-haloumi-tacos-recipe\" target=\"_blank\"\u003EMushroom, Chorizo and Haloumi \u0026quot;Tacos\u0026quot;\u003C\/a\u003E     \u003Cbr \/\u003E\nDenise’s \u003Ca href=\"http:\/\/chezus.com\/2014\/11\/04\/slow-cooker-harissa-lamb-tacos-with-pomegranate-salsa\/\" target=\"_blank\"\u003ESlow Cooker Harissa Lamb Tacos with Pomegranate Salsa\u003C\/a\u003E     \u003Cbr \/\u003E\nMiss Marzipan’s \u003Ca href=\"http:\/\/missmarzipan.com\/2013\/01\/02\/our-happy-new-years-eve-recipes-for-black-bean-pineapple-guacamole-veggie-quesadillas-cornmeal-pineapple-cake-with-whipped-coconut-cream-and-a-diy-sparkle-jar\/\" target=\"_blank\"\u003EVeggie Quesadillas\u003C\/a\u003E     \u003Cbr \/\u003E\nKay’s \u003Ca href=\"http:\/\/www.kayotic.nl\/blog\/greek-style-wrap\" target=\"_blank\"\u003EGreek-style wrap\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Greek \u0026amp; Mexican ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Aubergine Rolls-Dolma (06) by MeetaK\" alt=\"Aubergine Rolls-Dolma (06) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SNf9t3BEOBI\/AAAAAAAADFg\/ZQncQJQMILw\/Aubergine%20Rolls-Dolma%2006%20framed%5B2%5D.jpg?imgmax=800\" width=\"160\" height=\"237\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0027) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0027) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8451\/8020625950_18ff70f398_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg border=\"0\" alt=\"\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/TomatoStuffedGreek01.jpg\" width=\"160\" height=\"179\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/aubergine-dolma-with-piquant-rice.html\" target=\"_blank\"\u003EAubergine Dolma with a Piquant Rice Filling and Tzatziki\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/chipotle-black-bean-chili.html\" target=\"_blank\"\u003EChipotle Black Bean Chili\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/09\/greek-stuffed-tomatoes.html\" target=\"_blank\"\u003EGreek Stuffed Tomatoes\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1271848007152774447\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/04\/gyros-style-tacos-and-tzatziki.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1271848007152774447"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1271848007152774447"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/04\/gyros-style-tacos-and-tzatziki.html","title":"Gyros Style Tacos and Tzatziki"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SNf9t3BEOBI\/AAAAAAAADFg\/ZQncQJQMILw\/s72-c\/Aubergine%20Rolls-Dolma%2006%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8540140653807972313"},"published":{"$t":"2015-03-18T10:10:00.000+01:00"},"updated":{"$t":"2018-10-21T11:08:35.601+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cereals\/Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"}],"title":{"type":"text","$t":"Breakfast of Champions - The Big Breakfast Post"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16851323591\" title=\"BigBreakfastPost by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7624\/16851323591_b90c275ee2_z.jpg\" width=\"640\" height=\"640\" alt=\"BigBreakfastPost\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003EBreakfast is for champions! And according to the trend it is sneaking its way into the other meals of day. We have a tendency to put an egg on everything and serve up “breakfast for lunch\/dinner” – a trend that I follow myself, especially when the traditional eggs, bacon, grilled tomatoes and baked beans are concerned. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAs far as I can remember I’ve always had a particular soft spot for my breakfast. When I was doing my A 'levels in Doha, mornings would start with a spiced masala tea that my mum would make while I cut open fresh pita bread and spread some tangy labneh or Arabic white cheese, drizzling it all in thick clover honey. Later as I started my hotel management training I discovered pumpernickel and my morning consisted of this dark sweet, salty rye bread with butter a few tomato slices and sea salt. \u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10948378_1039620052718913_1996023850_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16836168051\"\u003E\u003Cimg alt=\"10948378_1039620052718913_1996023850_n\" src=\"https:\/\/farm8.staticflickr.com\/7281\/16836168051_aa43e1ea08_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EFlourless Carrot Multi-Seed and Nut Bread with homemade kumquat ginger marmalade + hummus sliced tomatoes and herbs. \u003C\/em\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/03\/flourless-carrot-multi-seed-and-nut.html\" target=\"_blank\"\u003E\u003Cem\u003ERecipe for bread\u003C\/em\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10899276_1531805420436128_354957404_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629924237\"\u003E\u003Cimg alt=\"10899276_1531805420436128_354957404_n\" src=\"https:\/\/farm9.staticflickr.com\/8569\/16629924237_34edd5ae56_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EScrambled eggs with slow roasted tomatoes, ham, sugar snap peas, capers, baked beans and sliced avocado.\u003C\/em\u003E\u0026#160; \u003Ca title=\"10986040_347609228768340_6543324_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629923917\"\u003E\u003Cimg alt=\"10986040_347609228768340_6543324_n\" src=\"https:\/\/farm8.staticflickr.com\/7600\/16629923917_9d4defc344_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EIndian style chickpea flour pancakes filled with tomatoes, chopped baby spinach, spiced with \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003E\u003Cem\u003Eturmeric\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E, \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003E\u003Cem\u003Egaram masala\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E, \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003E\u003Cem\u003Echillies\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E. Served with tangy masala chickpeas and a sweet\/spicy mango chutney\u003C\/em\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"1171236_574200819294575_138237519_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16811362006\"\u003E\u003Cimg alt=\"1171236_574200819294575_138237519_n\" src=\"https:\/\/farm8.staticflickr.com\/7647\/16811362006_2a1c97b5e4_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\nMana’eesh - Palestinian flatbread with za’atar and Palestinian white cheese and a coffee\u003C\/p\u003E\u003Cp\u003EI remember long summer vacations in Delhi and my nani’s incredible “good breakfast” as she would call it – a paper thin omelet with onions, green chilies all loving wrapped into a ghee soaking stuffed bread – \u003Ci\u003Eparathas\u003C\/i\u003E filled with spiced cauliflower. With that we would get soaked almonds with honey “for the growing mind” she said.\u003C\/p\u003E\u003Cp\u003EIn the US I discovered the world of bagels, pancakes and French toasts, in Asia platters of fruit, rice congee and dim sum and here in Germany it was the \u003Ci\u003Eleberwurst\u003C\/i\u003E, sausages and the amazing variety of bread. \u003C\/p\u003E\u003Cp\u003EOver the years I have truly become a breakfast champion - as you can see! \u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"10683766_556673854496388_1372005737_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16837235915\"\u003E\u003Cimg alt=\"10683766_556673854496388_1372005737_n\" src=\"https:\/\/farm8.staticflickr.com\/7655\/16837235915_8cf716b99c_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EThick hung yogurt with strawberries, raspberries, passion fruit and a drizzle of raw honey\u003C\/em\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"8b2d799aa2ab11e3aec11210beee93d8_8 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16836170211\"\u003E\u003Cimg alt=\"8b2d799aa2ab11e3aec11210beee93d8_8\" src=\"https:\/\/farm9.staticflickr.com\/8611\/16836170211_111f156fa9_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/VanillaSpeltPorridge.html\"\u003E\u003Cem\u003EVanilla Spelt Porridge with Caramelized Quince and Cranberries\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10598661_568272266612446_87521727_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16649870630\"\u003E\u003Cimg alt=\"10598661_568272266612446_87521727_n\" src=\"https:\/\/farm9.staticflickr.com\/8729\/16649870630_338c7b536a_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EGreek yogurt, fresh figs, pistachios, goji berries, pecans, and raw honey\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EIt’s something I do not have to think of – I open the fridge and it all comes automatically. It is the meal of my day! My breakfast time is divided into weekday and weekend each with a ritual of its own. I am up fairly early and usually start the mornings with green chai or a tea with a spice mix like fennel seeds, cardamom and mint or ginger to get the metabolism going. Weekdays, before the day is eaten by phone calls, meetings, and sudden crises once I’ve gotten to the office, I find the morning hours are under control. I’ll put together fresh yogurt, quark or ricotta and cut up a mix of fruit with a sprinkling of my nut-goji berry\/mulberries mixture for the crunch or sometimes homemade granola. On the days I am at home working in the studio, I will usually go for a warm breakfast of eggs in all varieties accompanied with whatever is at hand avocados, spinach, beans, sausages. When nostalgia comes around I will make Indian stuffed bread or some Indian chickpea flour pancakes with a steaming pot of masala chai. Sometimes I still have a bagel or pancake day with fruity preserve or honey. Mostly a cup of strong coffee follows! \u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10268847_1430983900490092_364152644_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16649871040\"\u003E\u003Cimg alt=\"10268847_1430983900490092_364152644_n\" src=\"https:\/\/farm9.staticflickr.com\/8569\/16649871040_eb5ba81c72_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/HoneyRicottaPancakes.html\" target=\"_blank\"\u003E\u003Cem\u003EWhole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes\u003C\/em\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u0026#160; \u003Ca title=\"99145d36b34911e3a8e2125bf1c10974_8 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16214880314\"\u003E\u003Cimg alt=\"99145d36b34911e3a8e2125bf1c10974_8\" src=\"https:\/\/farm8.staticflickr.com\/7637\/16214880314_33405f1780_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EMulti-seed bagel, fresh butter, homemade strawberry preserve, plate of fruit and scatterings of pistachios, latte\u003C\/em\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"10859948_310964052432894_91906796_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16836168151\"\u003E\u003Cimg alt=\"10859948_310964052432894_91906796_n\" src=\"https:\/\/farm8.staticflickr.com\/7598\/16836168151_9559646bc8_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EMasala scrambled eggs with onions, turmeric, chillies, peas, tomatoes, ground \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003E\u003Cem\u003Ecumin\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E, ground \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003E\u003Cem\u003Ecoriander\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E, masala chai, mango chutney and Dr. Karg crackers\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EWeekends are governed by the family and are more laid back. Our weekend breakfast has been mostly consistent in both its rituals and its contents. First thing we head out to the bakery in the morning, bringing home freshly baked rolls. Back at home I froth milk for our coffees, boil eggs – 6-minute for me, 8-minute for Tom and 10-minute for Soeren. A wooden board with sausage, salami, cheese and some fruit is laid out, and jars of preserves, honey for the sweet tooth. We sit for a couple of hours catching up on what took place over the week and discussing the upcoming events. I cherish my morning glory rituals. \u003C\/p\u003E\u003Cp\u003EInstead of taking selfies – I am one of those taking pictures of my breakfast on \u003Ca href=\"https:\/\/instagram.com\/meetakwolff\/\"\u003EInstagram\u003C\/a\u003E. It sparked the idea for this post where I have put together a few Instagram images of my favorite breakfasts for you. It also got me wondering of how other people breakfast across the world.\u003C\/p\u003E\u003Cp\u003EAccording to the \u003Ca href=\"http:\/\/www.telegraph.co.uk\/foodanddrink\/11310084\/What-will-be-the-biggest-food-trends-of-2015.html\" target=\"_blank\"\u003ETelegraph UK big breakfasts\u003C\/a\u003E are definitely going to be trending in 2015. Gone are the days of a bowl of cereal and milk with a banana chopped into it. Instead 2015 will be the year where breakfasts become a bigger deal and restaurants are already jumping on the trend by offering an extremely wide variety of breakfast and brunch items on their menus at reasonable prices. While ethnic-inspired items remained the top breakfast trend, followed by traditional ethnic breakfast items, Forbes contributor \u003Ca href=\"http:\/\/www.forbes.com\/sites\/alicegwalton\/\" target=\"_blank\"\u003EAlice G. Walton\u003C\/a\u003E writes about \u003Ca href=\"http:\/\/www.forbes.com\/sites\/alicegwalton\/2014\/08\/23\/why-breakfast-may-not-be-the-most-important-meal-of-the-day\/\" target=\"_blank\"\u003EWhy Breakfast May Not Be The Most Important Meal Of The Day\u003C\/a\u003E - going totally against the trend. Whether you are a breakfast person or not the important thing is to listen to what your body says - it’s a pretty good guide in telling you how to respond. We all know to stay away and keep our kids away from the sugary \u003Ca href=\"http:\/\/www.forbes.com\/sites\/alicegwalton\/2014\/05\/15\/all-sugared-up-the-best-and-worst-breakfast-cereals-for-kids\/\" target=\"_blank\"\u003E“Hall of Shame” cereals\u003C\/a\u003E and go for one of the more \u003Ca href=\"http:\/\/draxe.com\/healthy-breakfast-recipes\/?utm_content=bufferd4c19\u0026amp;utm_medium=social\u0026amp;utm_source=twitter.com\u0026amp;utm_campaign=buffer\" target=\"_blank\"\u003Ehealthier breakfast options\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EIn my circle of friends I certainly have noticed that the breakfast trend is in full swing. My social media feeds are full of images, posts, status updates of their breakfast fare. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ESo what’s for breakfast, honey?\u003C\/strong\u003E What do my circle of friends across the social media have for breakfast and what are their rituals? I was very curious and turned to my dear friends and followers on Twitter and Facebook. I was not let down – several friends shared their breakfast ideas and rituals, with some great variety and inspiration. \u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10354501_509376239185285_967882483_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16836108592\"\u003E\u003Cimg alt=\"10354501_509376239185285_967882483_n\" src=\"https:\/\/farm8.staticflickr.com\/7587\/16836108592_79fe3fdf73_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/05\/BakedEggsSpicedChickpeas.html\" target=\"_blank\"\u003E\u003Cem\u003EBaked Eggs with Spiced Chickpeas and Chard\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10175380_380782948729650_1946716118_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629925907\"\u003E\u003Cimg alt=\"10175380_380782948729650_1946716118_n\" src=\"https:\/\/farm8.staticflickr.com\/7649\/16629925907_d4e927e3fe_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E \u003Cem\u003ETurkish style breakfast, with hung yogurt, honey, almonds, strawberries, fruit, white cheese and tomatoes, preserve and rolls     \u003Cbr \/\u003E\n\u003C\/em\u003E    \u003Cbr \/\u003E\n\u003Ca title=\"10576124_333238906845184_1401497696_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16649659368\"\u003E\u003Cimg alt=\"10576124_333238906845184_1401497696_n\" src=\"https:\/\/farm9.staticflickr.com\/8723\/16649659368_ecf2a6c9ba_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\nFritatta with zucchini, peas, speck, onions, herbs and sourdough bread \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/twitter.com\/KORasoi\"\u003ESanjana \u003C\/a\u003Eof KO Rasoi: Masala Poori, Dry Potato Curry and Sweet Semolina (Seeroh). My breakfast of my dreams! @\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003EMeetaWFLH\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003Ehelenbaileyuk\u003C\/a\u003E @\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003EMeetaWFLH\u003C\/a\u003E my favourite naughty breakfast has to be thickly cut French toast with blueberry compote and maple syrup\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lunchforone?fref=ufi\"\u003ETina Seidling\u003C\/a\u003E Its self made musli to go in jars during the week, I only need to top it with milk or nutmilk, adding some fruit the night before . But its porridge with nutbutter during weekends, slowly cooked in my ricecooker\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TheEndiveChronicles?fref=ufi\"\u003EErin Jimcosky\u003C\/a\u003E I am currently into having a small bowl of lovely thick yogurt with a smattering of lightly toasted almonds or pistachios, and raw honey with a side of fruit. The shot of protein in the morning really helps me to get going. After years of eating whole grains I realized that carbs in the morning just slow me down, so I keep them to the afternoon and evening. I also enjoy it with a cup of licorice or Yorkshire Gold tea. If I am going to splurge, I love a really well made pain perdue, Hangtown Fry, or cheesy grits with a poached egg.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/claudia.gliss?fref=ufi\"\u003EClaudia Gliss\u003C\/a\u003E Perfekter Start in den Tag --\u0026gt; Quark | selbstgemachtes Hagebuttenmus | Chiasamen | getoppt mit Granola |    \u003Cbr \/\u003E\n\u003Ci\u003EPerfect start to the day Quark | Homemade rosehip puree | chia seeds | topped with granola\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/bonbonmacher?fref=ufi\"\u003ETobias Müller\u003C\/a\u003E How about some delicious breakfast scones or Muffins? Or Eggs Benedict on Sundays\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"1168407_683899271693827_687242940_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16651106379\"\u003E\u003Cimg alt=\"1168407_683899271693827_687242940_n\" src=\"https:\/\/farm9.staticflickr.com\/8588\/16651106379_0a91f98a3a_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E \u003Cem\u003EMulit-seed bagel with butter, strawberry preserve, cream cheese, salmon and fried egg, cherry tomatoes and a coffee\u003C\/em\u003E    \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"927459_788276414570746_422335572_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16214880184\"\u003E\u003Cimg alt=\"927459_788276414570746_422335572_n\" src=\"https:\/\/farm8.staticflickr.com\/7610\/16214880184_41ef69f9b1_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/bakerandspiceme.com\/\" target=\"_blank\"\u003E\u003Cem\u003EBaker and Spice\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E Challah and \u003C\/em\u003E\u003Ca href=\"http:\/\/balqees.com\/\" target=\"_blank\"\u003E\u003Cem\u003EBalqees Raw Honey\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10268746_559251150854147_517154710_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16214879754\"\u003E\u003Cimg alt=\"10268746_559251150854147_517154710_n\" src=\"https:\/\/farm9.staticflickr.com\/8608\/16214879754_bf92f419cc_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EVenice style breakfast: Fruit, cornetto, espresso and \u003C\/em\u003E\u003Ca href=\"http:\/\/www.ninofranco.it\/\" target=\"_blank\"\u003E\u003Cem\u003ENino Franco prosecco\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/robin.e.h.ove?fref=ufi\"\u003ERobin E. H. Ove\u003C\/a\u003E For years breakfast was just a cup of tea and maybe leftover cake. I have since replaced bad habits like that with either something simple like yogurt, fruit or oatmeal. But some mornings, just a quick saute of greens with a couple of over easy eggs make my morning (even better with salsa.) Holds me easily until a late lunch.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/asha.inks?fref=ufi\"\u003EAsha Yoganandan\u003C\/a\u003E I typically eat 1.5 breakfasts It is always tea and granola bowl to start and then in two hours a fruit, smoothie, cake, nuts, anything else. For me though the first breakfast is near ritual. I made granola twice a week. Mostly oats, a handful of nuts and seeds, coconut flakes and always raw sugar. I also toast a deeper brown and the sugar add a nice caramelisation. Usually I eat with almong milk but sometimes with raw yogurt from a nearby farm. Tea is chai with almond milk. On the few occasions I didn't have enough granola I do oatmeal with honey and almond milk. For me, this time is really important. Without that tea I am not a nice person I always wake up groggy , so tea balances me out. Plus, I typically take 15 mins to sit and have my breakfast in peace with or without a book. Its a lovely way to begin my day and because it happens everyday, no matter how hectic today gets, I know I'll have that time tomorrow for me.\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10843760_914498665250281_582974627_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629924547\"\u003E\u003Cimg alt=\"10843760_914498665250281_582974627_n\" src=\"https:\/\/farm9.staticflickr.com\/8649\/16629924547_3f79078605_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EGarlicy sautéed spinach leaves, fried eggs, flourless carrot, multi-seed and nut bread with a roasted tomato hummus and cherry tomatoes\u003C\/em\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"10467874_567083090075313_1604619619_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629925317\"\u003E\u003Cimg alt=\"10467874_567083090075313_1604619619_n\" src=\"https:\/\/farm9.staticflickr.com\/8706\/16629925317_55272352dc_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EGreek yogurt, pomegranate seeds, raspberries, cashews, hazelnuts, cocoa nibs, sunflower seeds, pumpkin seeds, raw honey.     \u003Cbr \/\u003E\n\u003C\/em\u003E\u0026#160;\u003Ca title=\"10963863_898971553488202_432347156_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16811360356\"\u003E\u003Cimg alt=\"10963863_898971553488202_432347156_n\" src=\"https:\/\/farm8.staticflickr.com\/7588\/16811360356_b6dfe15de4_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EBrunch treat: Gravad salmon, cheese, charcuterie, preserves, rbread rolls, croissants, hot chocolate, café au lait\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kpeacockwright?fref=ufi\"\u003EKelly Peacock Wright\u003C\/a\u003E Happy to help! I'm a big believer in breakfast, but it isn't what others might think it is. I always have coffee -- about 1-1\/2 cups of very strong Italian (Lavazza Classico) I make in my Bialetti. Whole milk frothed and a spoon of sugar. This keeps me from being too hungry but by about 9:30am I'm looking for something to eat. It's usually savory and often something left over from dinner the night before, but not always. For example today was about a cup of broccoli salad (not the gloopy kind) and about 30 minutes later a toasted pretzle bun spread with hummus, half a smashed avocado, a couple of big slices of tomato and some lettuce. I'm a big fan of eggs, so if there isn't anything else savory, that's what I'll have. They usually aren't plain. Feta or goat cheese usually gets sprinkled on, onions of some kind, almost always avocado (I always have an avocado in the kitchen) sometimes basil or cilantro depending on the mix and hot sauce. I love hot sauce. The key is usually making sure there is protein. If it's carb heavy, I'm usually hungry sooner. I love whole grain cereals, oatmeal, and some good sprouted grain toast -- it just doesn't stay with me. Not glamorous, but hope that helps!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/helen.gillis1?fref=ufi\"\u003EHelen Gillis\u003C\/a\u003E I usually only have breakfast on the weekend, bad, I know. My favorite is grits. I'll either make them plain and top with crispy fried local sausage or I'll mix in cheddar and some hot chile's. Add some fruit and lots of strong coffee!\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10950366_416831661814805_559801183_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16837235275\"\u003E\u003Cimg alt=\"10950366_416831661814805_559801183_n\" src=\"https:\/\/farm9.staticflickr.com\/8630\/16837235275_ed62e907c2_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EBig champion breakfast: Fired eggs, lamb sausages, avocado, wholegrain mustard; natural Greek yogurt, mangoes, blueberries, almonds, bagel, croissant, preserve, blood orange juice and masala coffee\u003C\/em\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u0026#160;\u003Ca title=\"10254228_264296273743032_683915993_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16649702368\"\u003E\u003Cimg alt=\"10254228_264296273743032_683915993_n\" src=\"https:\/\/farm9.staticflickr.com\/8643\/16649702368_bd071f5cb2_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E \u003Cem\u003EHung ricotta drizzled with raw honey\u003C\/em\u003E    \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"11018518_353440864843764_692219357_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629923817\"\u003E\u003Cimg alt=\"11018518_353440864843764_692219357_n\" src=\"https:\/\/farm8.staticflickr.com\/7287\/16629923817_98b8d51ca5_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EAlmond milk yogurt juicy orange slices, pecans\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/robin.zachary.3?fref=ufi\"\u003ERobin Zachary\u003C\/a\u003E My favorite breakfast at home is a nice warm bowl of oatmeal or a quinoa porridge topped with cherries, apricot, peaches and maple syrup. Throw on some almonds and raisins too. Each bite is different and delicious. I recently had a bowl with a scoop of warm ricotta cheese on top. Yum. I gave up coffee and now am drinking green tea. Just trying to be more health conscious. I also started making my own almond milk sweetened with a date. Yummy too!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/sally.prosser?fref=ufi\"\u003ESally Prosser\u003C\/a\u003E Hi Meeta, Have to start the day with a cup of tea. I tried hot water with lemon once for about a week and thought life's too short! My husband has had the same breakfast every day for as long as I've known him - a bowl of bran flakes. Torture! I make up my mind about what I feel like eating every day - I have to be spontaneous. It's usually either toast and Marmite\/marmalade, poached eggs, a smoothie or porridge but not always. At the moment I try to sit outside in the garden to eat it. Weekend breakfasts can be different and nothing beats a bacon sandwich with a runny fried egg at home , or \u003Ca href=\"https:\/\/www.facebook.com\/bakerandspicedubai\"\u003EBaker \u0026amp; Spice Dubai\u003C\/a\u003E shakshouka or their Turkish eggs eaten on the terrace overlooking the Burj Khalifa - absolutely sublime. Hope that fits the bill. \u003Ca href=\"https:\/\/instagram.com\/p\/0UL1bZp_eX\/?taken-by=mycustardpie\"\u003EHere's what I had today.\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/denise.schuster.3511?fref=ufi\"\u003EDenise Schuster\u003C\/a\u003E When I was at school I never had breakfast. Big mistake, we all know better now. These days I never skip it. I have a sweet tooth and love pancakes for breakfast. Over the years I have developed quite the repertoire of delicious yet healthy pancake recipes that don't include sugar or flour. I love using teff flour, buckwheat, coconut flour, almond flour, fry them in coconut oil, add some fruit like blueberries or bananas and make the tastiest creations During Winter I also like a bowl of warm polenta, buckwheat or millet with lots of cinnamon, nut milk and fruit topped with some homemade nut granola. During summer I love green smoothies with chia seeds, wheatgrass, maca, matcha and other super foods. I want breakfast now\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10684011_268958229895019_508987078_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16217278193\"\u003E\u003Cimg alt=\"10684011_268958229895019_508987078_n\" src=\"https:\/\/farm9.staticflickr.com\/8570\/16217278193_61424053da_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003ENatural yogurt pots with summer berry mix. pistachios     \u003Cbr \/\u003E\n\u003C\/em\u003E\u0026#160;\u003Ca title=\"10838424_643432882445922_1194106121_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16214878884\"\u003E\u003Cimg alt=\"10838424_643432882445922_1194106121_n\" src=\"https:\/\/farm8.staticflickr.com\/7606\/16214878884_d847168dd7_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003ESourdough French toast, maple cinnamon roasted apples, Greek yogurt, pecans, maple syrup\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/SimiJois?fref=ufi\"\u003ESimi Jois\u003C\/a\u003E I need breakfast and its my favorite meal - I love big Indian breakfast like \u003Ca href=\"http:\/\/www.turmericnspice.com\/2014\/07\/mysore-masala-dosa.html\"\u003Emasala dosa\u003C\/a\u003E or \u003Ca href=\"http:\/\/www.turmericnspice.com\/2015\/01\/instant-rava-idli-big-indian-breakfast.html\"\u003ERava idli\u003C\/a\u003E - my absolute favorite for a relaxed late weekend mornings. My weekdays is usually a protein shake and oats or a omelette. My go to these days is a \u003Ca href=\"http:\/\/www.turmericnspice.com\/2015\/03\/lentil-quinoa-and-wheat-fritters-or.html\"\u003Equinoa - lentil savory pancakes\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/shayma.saadat?fref=ufi\"\u003EShayma Saadat\u003C\/a\u003E Breakfast - well mine is divided into two genres - weekday and weekend. On a weekday very simple I make coffee in my moka (Bialetti) and have a few espresso cups of it with a splash of milk. I always have either a slice of sour dough with salted cultured butter and some type of jam (sour cherry, usually) or I will have a slice of cake (something I made the night before). On weekends I love eating a large breakfast at home (dislike going out for brunch) so I make a desi (Pakistani\/Indian) breakfast, usually. I make a Pakistani omelette w lots of fresh coriander and finely chopped onions and have it with toasted, buttered bread or I will make a tomato egg dish - \u003Ci\u003Eanday tamatar\u003C\/i\u003E. I know it's also known as a shakshuka, but it's been made since aeons in my home - Ami will make a tomato base, like one would for a saalan (curry) and then plonk eggs into it. Enjoy with chapati or naan. I also love the simplicity it an egg fried in ghee with some toast and karak chai. Karak chai takes ages to make when made fiercely with tea leaves, (cannot stand tea bags), so it is a weekend treat.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/n.dolphia?fref=ufi\"\u003EDolphia Nandi-Arnstein\u003C\/a\u003E am i too late to say mine? my weekday breakfast is eggs or oats-yogurt with a fruit. in weekends i make bengali breakfast. potato curry with flat bread, savory french toast, savory pancakes with vegetable. no breakfast makes Dolphia grumpy\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10954660_1609500895939831_1273291918_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16629924117\"\u003E\u003Cimg alt=\"10954660_1609500895939831_1273291918_n\" src=\"https:\/\/farm9.staticflickr.com\/8584\/16629924117_54c4a6be71_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EAlmond milk yogurt with papaya chunks, blueberries and pecans\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/joumanaaccad?fref=ufi\"\u003EJoumana Accad\u003C\/a\u003E Man'ooshe\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/jeanne.horakdruiff?fref=ufi\"\u003EJeanne Horak-Druiff\u003C\/a\u003E Can't function without breafkast! In the week it's always oat porridge with a little salted butter and fruit (usually blueberries), an apple and a handful of almonds - a meal packed with nutients and unprocessed foods to keep me going till lunch. At the weekend, it's poached or soft-boiled eggs with wholwheat Marmite toast (yes, I am in the \u0026quot;love\u0026quot; camp!\u0026quot;. And if I am feeling particularly ravenous after a workout, I treat myself to chocolate milk and wholwheat toast with peanut butter. Bliss!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/colleengrove?fref=ufi\"\u003EColleen Grove\u003C\/a\u003E Aaaah breakfast. I never used to bother with it in my unhealthy years  now I alternate between a bowl of double cream yoghurt (usually homemade) with summer berries and granadilla or a cooked breakfast of eggs (done whichever way I feel like on the day), bacon or smoked salmon\/chorizo\/boerewors, sauted tomatoes and mushrooms or spinach if I have it and half an avocado and always milky rooibos tea! I only really came to the conclusion that breakfast is really important very late in life. I've never been one to eat early in the day and I've never suffered from hunger pangs like others I know. But I snacked during the day! Now I can't get through a morning without my yummy filling satisfying breakfasts. I have no desire to eat again for at least 9 hours after a full breakfast. On the days I do the yoghurt and fruit I find myself snacking on a handful of nuts and biltong around 3pm which lasts me till dinnertime. I have never felt happier, healthier and more energetic and have lost a lot of weight (27kg) so bring on the breakfasts. I'm a believer!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kerrin.rousset?fref=ufi\"\u003EKerrin Feldman Rousset\u003C\/a\u003E breakfast ? my favorite meal of the day, by far. it often happens for lunch and dinner too ok, where to begin ? granola of course !! love making fresh batches often, using different nuts, seeds and grains. best way to start the day - add assorted sliced banana, dates, dried figs, dark chocolate and enjoy with milk. perfection. of course, granola from breakfast also becomes dessert, as topping for ice cream, but that's another article! spring and summer, it's hard to resist all those wonderful fresh berries, so breakfast has those too. and i love making my own birchermüesli. variety of raw oats, seeds \u0026amp; grains again, with red berries, all mixed into yogurt or especially quark. don't need any extra sugar or jam, sweet enough as is, naturally. winter means oatmeal for me though. topped ever so simply with a bit of brown or maple sugar and a sprinkle of sea salt. done.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/katrin.lubeck.9?fref=ufi\"\u003EKatrin Lübeck\u003C\/a\u003E Overnight oats are my Favorite at the moment\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.facebook.com\/sumayyausmani1973?fref=ufi\"\u003ESumayya Usmani\u003C\/a\u003E Keema filled parathas with fresh mango chutney !\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Ca title=\"10860023_780848671986884_1759781699_n by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16649658528\"\u003E\u003Cimg alt=\"10860023_780848671986884_1759781699_n\" src=\"https:\/\/farm9.staticflickr.com\/8686\/16649658528_3a294ed6d8_o.jpg\" width=\"640\" height=\"640\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cem\u003EFamily brunch treat: Chicken skewers, cheese assortment, smoked salmon, scrambled eggs, soft boiled egg, strawberry yogurt with granola, orange juice and a latte\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EI am lucky to have such incredible friends who cherish and respect their mornings with such special breakfasts. Good to be surrounded by so many fellow breakfast champions! \u003C\/p\u003E\u003Cp\u003EFor more breakfast browse through my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Breakfast%2FBrunch\" target=\"_blank\"\u003Ebreakfast archiv\u003C\/a\u003E where you will find some pretty inspiring dishes and ideas, like this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/salmon-kedgeree-with-butternut-squash.html\" target=\"_blank\"\u003ESalmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs\u003C\/a\u003E or \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/chocolate-and-pistachio-french-toast.html\" target=\"_blank\"\u003EChocolate and Pistachio French Toast with Warm Maple Syrup\u003C\/a\u003E, my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/berry-nut-chocolate-intense-granola.html\" target=\"_blank\"\u003EBerry Nut Chocolate Intense Granola\u003C\/a\u003E is always a winner, while my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/spanish-tortilla-with-asparagus-fennel.html\" target=\"_blank\"\u003ESpanish Tortilla with Asparagus, Fennel and Cress\u003C\/a\u003E satisfies the savory needs! \u003C\/p\u003E\u003Cp\u003EHope you enjoyed this slightly different type of post today and for the breakfast grouches out there – hope this here provides you with plenty of inspiration. If all else fails – you can always put an egg on it! ;) \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8540140653807972313\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/breakfast-of-champions-big-breakfast-post.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8540140653807972313"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8540140653807972313"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/breakfast-of-champions-big-breakfast-post.html","title":"Breakfast of Champions - The Big Breakfast Post"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3759225263568237037"},"published":{"$t":"2015-03-11T09:15:00.000+01:00"},"updated":{"$t":"2015-03-11T09:15:34.640+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Flourless Carrot Multi-Seed and Nut Bread"},"content":{"type":"html","$t":"\u003Ca title=\"Carrot Nut Seed Bread (0022) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16740462506\"\u003E\u003Cimg alt=\"Carrot Nut Seed Bread (0022)\" src=\"https:\/\/farm9.staticflickr.com\/8650\/16740462506_012cca3c90_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe German in me lives for the impressive variety of breads available to me. My Indian-self craves the rice with almost every meal and the Italian-lover me, is captivated with the pastas and risotto and the kid in me could live off creamy mashed potatoes for quite a few days. Over the year my intake of simple carbohydrates adds up to extreme levels. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI was not feeling quite myself towards the end of the year. It was not just the low energy levels and really having to force myself to get to my exercises it was also being moody and tired. Over the years I have come to listen to the signals my body sends me. I also know that too many of the simple carbs especially between Thanksgiving and Christmas usually plays chaos in me.\u003C\/p\u003E\u003Cp\u003EFor the past 3 months I have drastically reduced the intake of the simple carbohydrates. We all know what the difference between “good” and “bad” carbs are but I always believe that everything in moderation is always good for you. At times one looses the balance and I like to bring myself, my mind and my body back into harmony before the scales tip too far. For the first 8 weeks I cut out all bread, pasta, rice, potatoes, grains and even to a certain extent fruit. I rely heavily on beans, lentils and other legumes and vegetables – those more complex carbohydrates to boost my energy.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Carrot Nut Seed Bread (0009) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16146415533\"\u003E\u003Cimg alt=\"Carrot Nut Seed Bread (0009)\" src=\"https:\/\/farm9.staticflickr.com\/8620\/16146415533_8a5240f32a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhile my diet before was not unhealthy by any means it was just often a sandwich here, a bowl of pasta there, some potatoes with the meat, and rice with the dal, maybe a croissant or maybe granola for breakfast and so it went throughout the weeks. When I actually sat down and analyzed the intake over the week – there was a lot of carbs going on that were unnecessary. \u003C\/p\u003E\u003Cp\u003EThe only really hard part for me during the first 8 weeks was the abstinence from fruit and … keeping away from the fresh bread! In the roughly 6km that I need to drive from home into town we have 5 bakeries – each one with an incredible variety of bread. Then there is our weekly tradition of “Brotzeit” usually on Friday with a cheese and charcuterie board, gherkins, pickles, and fresh bread of the day, something we all look forward to. I was very strong I have to say but I knew I had to find a substitute for the bread. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Carrot Nut Seed Bread (0018) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16580205499\"\u003E\u003Cimg alt=\"Carrot Nut Seed Bread (0018)\" src=\"https:\/\/farm8.staticflickr.com\/7612\/16580205499_1cbeb1896b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA little research and inspiration helped me with this bread I am sharing with you today. Flourless cakes are often made with almond meal and a closer look into the Paleo diet highlighted the use of coconut flour and often flax seeds. I did not go for the coconut flour but wanted the bread to be richer in fiber, which the flax seeds here provide quite well. I experimented with ground hazelnuts, added a mix of seeds – pumpkin, sunflower and sesame seeds and the experiment and idea came together beautifully. Carrots came into it to give it texture and a slight sweetness and I played around with a few aromatics like dried herbs and spices. The mixture is not like your typical bread dough – that’s something to keep in mind when making this. Being more crumbly the mixture is not kneaded but brought rashly together with your hands. \u003C\/p\u003E\u003Cp\u003EBaking the bread on medium temperature ensures crispy edges and a moist center and it keeps for about a week. The result is a bread that is crumbly, yet moist, nutty and so versatile that it works with all kinds of spreads and toppings. Being grain-free and flourless the bread is well suited for all kinds of diets be it gluten-free or Paleo and it also fits into the vegan diet perfectly.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Flourless Carrot Multi-Seed and Nut Bread\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/flourless-carrot-multi-seed-and-nut-bread\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Carrot Nut Seed Bread (0013) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16559094507\"\u003E\u003Cimg alt=\"Carrot Nut Seed Bread (0013)\" src=\"https:\/\/farm9.staticflickr.com\/8574\/16559094507_842f9e1df4.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E20 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H\"\u003E1 hour\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6-8\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150g carrots, grated \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 packet (about 5g) dried yeast \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g almonds, finely ground \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g hazelnuts, finely ground \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g sesame seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g flaxseeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g sunflower seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pumpkin seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 teaspoons za'atar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EA few pinches of sumac \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml warm water \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPlace the grated carrots in a large bowl, add the dried yeast, ground hazelnuts and almonds, the olive oil, salt and aromatics - here the sumac and za'atar. \u003C\/li\u003E\n\u003Cli\u003EToast the sesame, flax, pumpkin and sunflower seeds, then grind them finely and add them to the bowl with the other ingredients. Pour water and using your hands quickly bring the mixture together. It will not be like a smooth sticky bread dough but rather slightly crumbly, nonetheless it should come together easily. \u003C\/li\u003E\n\u003Cli\u003ELine a small baking tray with some baking paper and with your fingers spread the mixture into the pan. Smoothen the top, then cover with a cloth and allow to rest for about 15 minutes. Pre-heat the oven to 170 degrees C. \u003C\/li\u003E\n\u003Cli\u003EAfter the resting time bake the bread in the oven for 25-30 minutes keeping an eye on it so that it does not brown too much. Nice crispy edges are good though! Take out of the oven and allow to cool \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes:\u003C\/b\u003E Use any other aromatics that suit your fancy. I have used garam masala and cumin seeds, which is also one of my favorites. But dried herb mix like herbs de Provence are great to. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Carrot Nut Seed Bread (0024) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16559075837\"\u003E\u003Cimg alt=\"Carrot Nut Seed Bread (0024)\" src=\"https:\/\/farm9.staticflickr.com\/8696\/16559075837_f7ec992ef0_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhat I love about this bread is that it is so easy to put together, provided you have a grinder to grind the nuts and seeds. For this purpose my \u003Ca href=\"http:\/\/www.cuisinart.co.uk\/spice-and-nut-grinder.html\"\u003ECuisineart spice and nut grinder\u003C\/a\u003E was heaven-sent! Be it with eggs for breakfast, a quick sandwich with air-dried venison, with cheese and caramelized onions, avocado slices, fresh butter, drizzled with raw honey and some thyme or, my favorites - with hummus or cashew butter this bread has been one of the integral parts of my diet over the past several weeks. It’s very filling and a slice is often more than enough to keep you satiated for a while. Toasted in butter until crispy and golden, leftover bread slices make great croutons for all kinds of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Soups%20and%20Stews\"\u003Esoups\u003C\/a\u003E.\u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003EIf you love bread you will enjoy these: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ESally’s \u003Ca href=\"http:\/\/mycustardpie.com\/2013\/01\/16\/rosemary-date-syrup-bread-recipe\/\" target=\"_blank\"\u003Erosemary and date syrup bread\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESylvie’s \u003Ca href=\"http:\/\/gourmandeinthekitchen.com\/2012\/tomato-olive-thyme-focaccia-bread-gluten-grain-free\/\" target=\"_blank\"\u003ECherry Tomato, Olive and Thyme Focaccia Bread (Grain-free)\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ERegula’s \u003Ca href=\"http:\/\/www.missfoodwise.com\/2013\/03\/wheaten-soda-bread-with-stout-beer-oats.html\" target=\"_blank\"\u003EWheaten Soda Bread with Stout Beer, Oats and Molasses\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/08\/kalyns-bread.html\" target=\"_blank\"\u003EWholewheat quick bread with olives, feta, spring onions and za’atar\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMore bread from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"French Baguette (01) by MeetaK\" alt=\"French Baguette (01) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R8gy-6eWqPI\/AAAAAAAAB0k\/YHUBhOpNmHM\/French%20Baguette%2001%20framed%5B2%5D\" width=\"180\" height=\"234\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Saffron Wholemeal Whole Wheat Bread Rolls (01) by MeetaK\" border=\"0\" alt=\"Saffron Wholemeal Whole Wheat Bread Rolls (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiT9h7mTIF_tUd9BiBv6F1IaxDLblfGjBJuuhyKJrFFq5Sy1AB_Jjb5fqg14YpIc72iX5GAtnmN5hCgYRILiHVMqcmihXfcMXdLHXeiuF1JmGnV7xSEsUgIvvBhyphenhyphenR_HKK-YqvhlQw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Bagels02\" src=\"http:\/\/farm2.static.flickr.com\/1370\/632991311_10dae2d9b6.jpg\" width=\"269\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\"\u003EFrench Baguette\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/01\/saffron-wholemeal-whole-wheat-bread.html\"\u003ESaffron Wholemeal Whole Wheat Bread Rolls\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/real-honest-jewish-purists-bagels.html\"\u003EBagels\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3759225263568237037\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/flourless-carrot-multi-seed-and-nut.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3759225263568237037"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3759225263568237037"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/flourless-carrot-multi-seed-and-nut.html","title":"Flourless Carrot Multi-Seed and Nut Bread"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiT9h7mTIF_tUd9BiBv6F1IaxDLblfGjBJuuhyKJrFFq5Sy1AB_Jjb5fqg14YpIc72iX5GAtnmN5hCgYRILiHVMqcmihXfcMXdLHXeiuF1JmGnV7xSEsUgIvvBhyphenhyphenR_HKK-YqvhlQw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4465538930572361553"},"published":{"$t":"2015-03-04T13:49:00.001+01:00"},"updated":{"$t":"2015-04-07T17:58:36.718+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Honey Roasted Rhubarb Chevre Cheesecake Desserts"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0053 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16490118247\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0053\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16490118247_01a6302140_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen one has spent a little time in Thuringia it is easy to understand why the Thurigians are so attached to their roots and are patriotic to this region. It is beautiful fertile country covered with rolling hills, thick lush forests and it boasts of rich cultural history. The story of the \u003Ca href=\"http:\/\/www.leuchtenburg.de\/en\/home-en.html\" target=\"_blank\"\u003ELeuchtenburg castle\u003C\/a\u003E probably ideally depicts this devotion and dedication often found in people here. The Leuchtenburg is one of the most beautiful castles erected on a mountain in Germany. Unfortunately, during the GDR it was neglected and after several misused purposes the castle was supposed to be auctioned off in 2007.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EHowever, the people living in Kahla and other towns around the castle were very certain that \u003Ci\u003Etheir\u003C\/i\u003E castle was not to be exploited and under the guidance of \u003Ci\u003ESven-Erik Hitzer\u003C\/i\u003E, who at the time was running the castle tavern at the Leuchtenburg, established the non-profit foundation \"Leuchtenburg\" at record speed with private money. This foundation bought the castle facility a short time later and, consequently, saved it.\u003C\/p\u003E\u003Cp\u003ESeveral concepts for the castle were devised; ideas that would bring the castle back to its lustre. The vision of the “Porcelain Worlds” was established, highlighting the stark contrast of the fragile and graceful porcelain and the distinct and robust medieval castle. Soon, the castle underwent extensive renovations and unique architectural accents were emphasized and castle was brought to life.\u003C\/p\u003E\u003Cp\u003ESven was not only the driving force behind saving the Leuchtenburg’s fate but also one of the forces behind bringing cartwheel sized cakes to the castle!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0084 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671454626\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0084\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16671454626_8cf4c4e4fe_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0055 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671457436\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0055\" src=\"https:\/\/farm9.staticflickr.com\/8622\/16671457436_db418067b5_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhile Thuringia is famous for its sheetcakes … here in the region around the Leuchtenburg it is the cartwheel sized cakes baked in traditional wood ovens that have made a name for themselves. \u003Ci\u003EKarin Weiland\u003C\/i\u003E, was one of the first bakers at the Leuchtenburg and together with Sven-Erik Hitzer, developed new ideas based on old traditional recipes. She baked the cakes in her small kitchen in an old wood oven bringing the natural smoky aromas to the cake and giving it a moist texture. Both Karin and Sven worked together for eighteen years. Today at over 70, Karin looks back at her years spent at the castle, with over 11000 cakes backed in 6 variations: poppy seed and quark and a variety of fruit cakes – gooseberry, plum, cherry rhubarb, she can truly call herself the Queen of the Castle! \u003C\/p\u003E\u003Cp\u003EThe ingredients for the cakes were sourced directly from Karin’s garden: the eggs from her hens, the wood for the oven from her own woods, and the fruit for the cake from her orchards. The tavern brought the quark and flour to her doorstep. To ease her back pains, Sven installed a kneading machine in her kitchen, Karin however got him to pick it up again – according to Karin hand kneaded dough tastes best!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Leuchtenburg Cakes-0157 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671459306\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0157\" src=\"https:\/\/farm9.staticflickr.com\/8568\/16671459306_9957505614_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Leuchtenburg Cakes-0164 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16509817008\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0164\" src=\"https:\/\/farm9.staticflickr.com\/8642\/16509817008_c160cd70ed_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Leuchtenburg Cakes-0114 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16697404125\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0114\" src=\"https:\/\/farm9.staticflickr.com\/8636\/16697404125_849b7f8d71_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKarin has retired from cake baking and has passed on her knowledge to others, like \u003Ci\u003ERico Hamisch\u003C\/i\u003E, who now bakes for the Leuchteburg castle in Karin’s traditional way. There are plans for a castle bakery where these cartwheel sized cakes will be baked directly on location and where visitors can enjoy slices of the hand-made cakes and even order these oversized cakes for home.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Leuchtenburg Cakes-0127 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16075088294\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0127\" src=\"https:\/\/farm9.staticflickr.com\/8662\/16075088294_2a48881825_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy day at the Leuchtenburg was exceptional as I got a tiny peek at how these cakes are made and got an exclusive tour of the beautiful porcelain world. Meeting some of the people behind the scenes once again reinstated how passion and devotion can literally move rocks. When the sun rays catch the glimmer of the shell limestone on the hill where the castle rests grandly, the Leuchtenburg truly shimmers in all its majestic sheen.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0061 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16511268079\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0061\" src=\"https:\/\/farm9.staticflickr.com\/8599\/16511268079_d990207980_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy own creation is very much inspired by the cakes and the castle of Leuchtenburg. I’ve given my cake a unique and slightly more modern kick. There is no baking involved and is the perfect dessert after a grand dinner. The article in German was published on the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/blechkuchen-xxl\/\"\u003Eblog of the Thüringian Tourist Board\u003C\/a\u003E and here is the teaser video for the desserts. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv id=\"scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:71dc5c69-d51a-41c4-9239-b98469a15a54\" class=\"wlWriterEditableSmartContent\" style=\"float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px\"\u003E\u003Cdiv\u003E\u003Cobject width=\"565\" height=\"315\"\u003E\u003Cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/bOui7Z6kYB4?hl=en\u0026amp;hd=1\"\u003E\u003C\/param\u003E\u003Cembed src=\"http:\/\/www.youtube.com\/v\/bOui7Z6kYB4?hl=en\u0026amp;hd=1\" type=\"application\/x-shockwave-flash\" width=\"565\" height=\"315\"\u003E\u003C\/embed\u003E\u003C\/object\u003E\u003C\/div\u003E\u003Cdiv style=\"width:565px;clear:both;font-size:.8em\"\u003ESheetcakes and Cheesecakes\u003C\/div\u003E\u003C\/div\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Honey Roasted Rhubarb Chevre Cheesecake Dessert\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/honey-roasted-rhubarb-chevre-cheesecake-dessert\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0053 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16490118247\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0053\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16490118247_01a6302140.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H30M\"\u003E1 hour 30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003ERhubarb Mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g rhubarb, cleaned and cut into pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons honey \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003E          Nut mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E170g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g pistachios \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g muscovado sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003E          Chevre Cheesecake mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225g goat cream cheese \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g crème fraiche \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g cream \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons honey \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 leaves gelatin \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pistachios, finely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the rhubarb mixture mix all of the ingredients (listed in \u0026quot;Rhubarb Mixture\u0026quot;) in a clean bowl. Heat the oven to 150 degrees C. Transfer the honey rhubarb to roasting pan and roast for 8-10 minutes. Remove from oven and allow to cool at room temperature. Leave oven on. \u003C\/li\u003E\n\u003Cli\u003EFor the nut mixture put all of the ingredients (listed in \u0026quot;Nut Mixture\u0026quot; into a food processor and process until the mixture resembles breadcrumbs. Spread the mixture on a baking tray and bake for 30 to 35 minutes making sure to stir the mixture every 10 minutes. Remove and set aside to cool. \u003C\/li\u003E\n\u003Cli\u003EFor the chevre cheesecake mixture soak gelatin in cold water for 5 minutes. Place in a saucepan with about 2-3 tablespoons of cream and gently heat to melt the gelatin. Set aside to cool slightly. Whisk crème fraiche, goat cheese and honey together until smooth. In a separate bowl whisk the cream until stiff peaks have formed. Fold in the cooled gelatin into the goat cheese mixture, then using a spatula fold in the whipped cream until totally combined. \u003C\/li\u003E\n\u003Cli\u003EAssemble: Spoon a generous layer of the nut crumble into a glass or dessert bowl, add a few spoonfuls of the chevre mixture. Refrigerate this for approximately 30 – 40 minutes until the cream has set. Just before serving spoon some of the honey roasted rhubarb over the top and serve sprinkled with finely chopped pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes:\u003C\/b\u003E this is a very versatile dessert and can be made in different variations. Try poached plums, or spiced cherries or roasted gooseberries. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0074 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16697398295\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0074\" src=\"https:\/\/farm9.staticflickr.com\/8609\/16697398295_79a6056479_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EMy travels with the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/\" target=\"_blank\"\u003EThüringen Entdecken\u003C\/a\u003E for the \u003Cem\u003EKulinarik\u003C\/em\u003E project are extensively enriching and enlightening. Stunning landscapes and thrilling history are just part of this project. Priceless is having the opportunity to meet so many people and listen to their stories. Each person adds zest to the stories with their own personal touch and for me these people have added so much more to the projects, inspired me on so many levels.\u003C\/p\u003E\u003Cp\u003EThese glasses of tarty sweetness with the rhubarb and savory chevre have an exquisite taste on its own but when you add the story to the dish and \u003Ca href=\"https:\/\/instagram.com\/p\/yeQlNOF6x-\/?modal=true\" target=\"_blank\"\u003Ethe stunning views from the castle\u003C\/a\u003E this becomes so much more than just a dessert. \u003Cem\u003E\u003Cstrong\u003ERico Hamisch\u003C\/strong\u003E\u003C\/em\u003E was kind enough to give me the recipe of the traditional poppyseed and quark cake we made (pictured above) together at the castle, including how to bake smaller version ins normal ovens ;) and I hope to share the recipe here soon. Exciting for me is that throughout the rhubarb season my own creation, this honey roasted rhubarb chevre cheesecake dessert is being served at the castle’s gorgeous restaurant\u0026#160; where visitors can enjoy the dessert along with the view after their historic tour through the castle and the Porcelain Worlds -\u003Cstrong\u003E I am stoked!\u003C\/strong\u003E So to my friends and readers in the region or those visiting do make your way to the Leuchtenburg Castle and indulge in a memorable day in the history of porcelain, breathtaking views and walks, and treat yourself to my rhubarb chevre cheesecake dessert. \u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003EIf you liked my rhubarb cheesecake desserts in a glass I am sure you will love: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ESimone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/raspberries-with-mascarpone-cream\/\" target=\"_blank\"\u003ERaspberry and mascarpone cream\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003ETieghan’s \u003Ca href=\"http:\/\/www.halfbakedharvest.com\/sweet-balsamic-strawberries-wwhipped-ricotta-cream-maple-glazed-seeded-nuts\/\" target=\"_blank\"\u003ESweet Balsamic Strawberries w\/Whipped Ricotta Cream and Maple Glazed Seeded Nuts.\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2010\/09\/berry-cheesecake-in-a-glass.html\" target=\"_blank\"\u003EBlackberry cheesecake in a glass\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EDenise’s \u003Ca href=\"http:\/\/chezus.com\/2013\/07\/11\/moscato-sabayon\/\" target=\"_blank\"\u003EMoscato Sabayon\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these desserts from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0043) by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0043) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghjSsMM3pmxuYz2dYGIlXVs6yee5IJFElhqRjCDQIDCaboDavqbJNIbyw0Lhu9mWCpLoB9VeZpUNQIzPjUUaO2dLE32qlPK9t0TkQN0_b9MHxXvZ00qhFSG5MDrF3oBzEsbtWEpQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Strawberry Panna Cotta (01) by MeetaK\" alt=\"Strawberry Panna Cotta (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry%20Panna%20Cotta%2001%20framed.jpg?imgmax=800\" width=\"180\" height=\"264\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html\"\u003EBlood Orange Pot-Au-Creme with Dulche De Leche\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html\"\u003ELavender Cardamom Scented Flan de la Casa\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4465538930572361553\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/honey-roasted-rhubarb-chevre-cheesecake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4465538930572361553"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4465538930572361553"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/honey-roasted-rhubarb-chevre-cheesecake.html","title":"Honey Roasted Rhubarb Chevre Cheesecake Desserts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghjSsMM3pmxuYz2dYGIlXVs6yee5IJFElhqRjCDQIDCaboDavqbJNIbyw0Lhu9mWCpLoB9VeZpUNQIzPjUUaO2dLE32qlPK9t0TkQN0_b9MHxXvZ00qhFSG5MDrF3oBzEsbtWEpQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-802643564301842493"},"published":{"$t":"2015-02-25T09:00:00.000+01:00"},"updated":{"$t":"2015-02-25T13:22:37.399+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Celebrations: Vanilla Infused Kumquat Marmalade Semolina Cake"},"content":{"type":"html","$t":"\u003Ca title=\"Kumquat Vanilla Cake (0101) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/vanill-infused-kumquat-marmalade-cake.html\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0101)\" src=\"https:\/\/farm9.staticflickr.com\/8587\/16624002121_a2457acbd6_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E9 years! That’s how old this blog is today. That means an astonishing number of posts, a fascinating amount of images and a magnificent quantity of recipes, mishaps, experiments in my kitchen. When I think about my shaky, timid and naïve debut into the blogging world I cannot help but giggle and look back in amazement at all that has occurred since February 2006! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ELast week I read an article on \u003Ca href=\"http:\/\/www.problogger.net\/\"\u003EProblogger.net\u003C\/a\u003E “5 ways to make your blogging life easier” and thought to myself\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E“Hec if I read this article back in 2006 I probably 1) would have done a lot of things differently 2) would have never started blogging!”\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EThe article overwhelmed me! While I am sure in the blogging jungle of 2015 it is important to follow several of the tips in the article down to the T, the blogging world I come from was very different. There were not that many rules to follow, functions to control or followers to engage across the various social media platforms - there weren't that many. The food blogging community was small and we usually hung out on Flickr groups or actually on each other’s blogs, commenting and interacting or we went to and took part in virtual events. Those were the days (*I hear my own voice mutate into my mother’s*)!\u003C\/p\u003E\u003Cp\u003E9 years later and I am reading posts about blogging burnout: feeling overwhelmed, statistic tracking, post performance, reader expectations … the list is long. While some of these have always been blogger concerns, they were not major issues that caused a breakdown back then.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0075) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16002938264\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0075)\" src=\"https:\/\/farm9.staticflickr.com\/8567\/16002938264_149d314ed5_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOver the years as food blogging became hot and trendy, firms realized that bloggers were the reliable voices and their blogs, the platform to market their products. The era of advertising, sponsored posts and product promotion was here. The pressure on the bloggers was substantial – the requirement of more traffic, more readers, more followers to place the products accurately – the more active they were meant the more interest they would generate from companies and of course more traffic and followers meant the blog was increasingly successful. All of a sudden you were measured by your blog statistics. I remember at a blogging conference I was speaking at my co-presenter was asked rather directly “What are your stats?” \u003C\/p\u003E\u003Cp\u003EThen came the stage of the book deals. The more successful a blog was, the more interesting it became for publishers, agents, and PR companies. All of a sudden bloggers became entrepreneurs and operated like a major corporation. Marketing plans were devised, finance reports were analyzed, statistics were evaluated, web designs created – the \u003Ci\u003Eprofessional\u003C\/i\u003E bloggers nowadays often require the skills of a web designer, marketing guru, finance tycoon and also write well, photograph stunning images, have a unique voice and well …. look good, stylish and magnificent while doing it all. Bloggers are required to strengthen their online existence to really stand out.\u003C\/p\u003E\u003Cp\u003ESeriously? \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0094) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16439317929\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0094)\" src=\"https:\/\/farm9.staticflickr.com\/8601\/16439317929_6571bdf4dd_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EYes! - To all of the above – if the blog is your main source of income and as a blogger you earn a living out of it. If this is the goal a blogger wants to follow, then, like any other employment, you need to put in your power, energy and talent into your job. I know of a very, (very, very, very) small number of people who actually manage to \u003Ca href=\"http:\/\/www.theblondesalad.com\/about\"\u003Epull off all of the above\u003C\/a\u003E so well … even the looking good, stylish and magnificent part (Please take this with a pinch of salt).\u003C\/p\u003E\u003Cp\u003EFor me I never wanted to “be a blogger” – it was never a job description. Certainly not when I started back in 2006 and even less when blogging developed into what it is today. See – “I am a blogger”! \u003C\/p\u003E\u003Cp\u003EThe difference: when I blog I do not have any marketing strategies or finance reports on my mind. I blog out of pure passion and for the sole purpose of being creative and to have fun. I’ve always seen it as a hobby and a hobby is not supposed to add to my stress or put pressure on me. Yes, I have mulled over things like traffic and the depletion of reader interactivity. I do think about improving my social media performance and how to optimize my blog to make it more reader friendly. I think about these things not to shoot myself into blogging stardom but to make the space a better experience for my readers and followers.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0103) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16002933544\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0103)\" src=\"https:\/\/farm9.staticflickr.com\/8628\/16002933544_24954ea829_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI think over the 9 years that has always been a constant and I doubt it will ever change. I do not take on sponsor posts because it is not what I want to do nor is it what What’s for lunch, honey? is about. My sponsors are usually workshop related who generously support my endeavors in giving back to the community what I learnt over the 9 years. My ad banners make enough money for the upkeep of the blog and I do not accept any paid written content on the blog. \u003C\/p\u003E\u003Cp\u003EI am swimming against the flow I guess. My 9 years of blogging has provided me with many other creative opportunities but the root of these have always been being creative for my hobby, for my blog. I developed my photography and today I am able to work more professionally. I became confident enough and aspired to teach what I had learnt and share my experience. I am doing this without any professional blogger skills, without any fancy marketing plans and without the pressure. While What’s for lunch, honey? has opened doors for me – it does not make mega big bucks. I earn part of my living from my freelance photography and styling jobs and over the years it has increased to be able to live from. When I come here I do so to unwind. I am a blogger and I do not see that changing anytime soon.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0093) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16624447462\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0093)\" src=\"https:\/\/farm9.staticflickr.com\/8607\/16624447462_4136f5583d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have followed 4 personal rules over the past 9 years – 4 elements that keep me motivated and keeps What’s for lunch, honey? going strong. \u003C\/p\u003E\u003Col\u003E\u003Cli\u003E\u003Cstrong\u003EPersonality and Opinion\u003C\/strong\u003E       \u003Cbr \/\u003E\nI strongly believe that a blog should reflect the personality of the person behind it. Bring fun, humor, conversations, ideas and thoughts into blog posts. I see my blog as an extension to my home and when I invite you to spend time with me, I want you to have fun here. You are my guests, my friends and as a host I want you to have a memorable experience while you are here. A unique voice is what makes a blog personable and engaging. Having opinions and sharing them with readers and followers is valuable and a key component of creating that unique voice. Posts are not news stories – they are like our journals or like animated conversations with our girlfriends.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EValue \u003C\/strong\u003E      \u003Cbr \/\u003E\nI enjoy reading blogs that provide informational tidbits within their posts or reading a post dedicated to a specific topic. Be it a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003ERamen 101\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#Pavlovatips\"\u003EPavlova making tips\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/preserving-summer-jams-jellies-chutneys.html\"\u003Ehow to preserve and make jams, jellies and chutneys\u003C\/a\u003E, an \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html\"\u003Eentire food guide\u003C\/a\u003E or \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Travel\"\u003Etravelogues\u003C\/a\u003E, it’s important for me that my readers consider my posts valuable and interesting and come back because I can bring something useful or share interesting facts, stories on specific topics. This adds to the unique voice and makes you a dependable advocate on the specific topics you blog about.       \u003Cbr \/\u003E\nMy friends Sally of \u003Ca href=\"http:\/\/mycustardpie.com\/\"\u003EMy Custard Pie\u003C\/a\u003E and Jeanne of \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003ECooksister \u003C\/a\u003Edo it particularly well.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EParticipation \u003C\/strong\u003E      \u003Cbr \/\u003E\nI admit this takes the most effort but it is one of the most valuable aspects of blogging that has given me so much throughout my blogging years. The strength of a blog comes from the community that evolves around it and friendships that are derived from it. Being part of the community means taking part in discussions that are a result of the posts. If comments or questions are left on the blog respond to them. Leave comments on the blogs you follow and share their posts via the various social media platforms. If you receive emails with questions or queries respond to the person. As I said it is hard to keep up especially when time is limited but responding even at a later date is meaningful.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ERegularity \/ Reliability\u003C\/strong\u003E       \u003Cbr \/\u003E\nWhen I first started blogging publicly I was under the opinion it was important to feed my blog daily or 3-4 times a week. I soon realized this was exhausting and for several years I have been posting once a week – every Wednesday. I find this is manageable for me given my time schedule and it makes me actually look forward to working on my post for my weekly presentation. My readers have come to rely on these regular weekly posts and just like me also look forward to the latest from my side. If I tend to miss a week or two I receive emails asking me if I am doing alright. I kind of like that and knowing that I am missed motivates me and feeds my passion. If readers can't rely on you to post regularly with new content or conversations, they'll look elsewhere for the information. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EThese 4 aspects have guided me over the 9 years to keep my blog and my passion alive. I am glad you are here to celebrate this with me. It’s time for cake! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0079) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16625110365\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0079)\" src=\"https:\/\/farm9.staticflickr.com\/8595\/16625110365_f0fa3c2ae7_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Vanilla Cake (0098) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16624002811\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0098)\" src=\"https:\/\/farm9.staticflickr.com\/8682\/16624002811_c2a9636680_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis tangy and fruity cake is infused with incredible flavors of vanilla and citrus, dense, moist and slightly crunchy with spelt semolina adds a grand texture. Finally the kumquat marmalade is sublime, sweet and so more-ish! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Vanilla Infused Kumquat Marmalade Semolina Cake\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/vanilla-infused-kumquat-marmalade-semolina-cake\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Kumquat Vanilla Cake (0101) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16624002121\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0101)\" src=\"https:\/\/farm9.staticflickr.com\/8587\/16624002121_a2457acbd6.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H30M\"\u003E1 hour 30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E8 to 10\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003EFor the Kumquat Marmalade\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g kumquats, washed, sliced and pitted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 2 oranges - reserve zest for the cake batter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003EFor the cake\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E115g butter, room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 large eggs, room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds scraped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g spelt semolina \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E85g all purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a small saucepan dissolve the sugar in the orange and lemon juice over very low heat, once the sugar dissolves turn the heat up to a rolling boil. Add the kumquat slices and the vanilla pods (without the seeds), brush the sides down with a pastry brush dipped in hot water, do not stir whist the marmalade is boiling. Reduce the heat to low and cook the sauce until thick and glossy, if you have a sugar thermometer then simmer until the sauce reaches 102°C. Let the sauce cool down slightly before pouring it over the cooled cake. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 190 degrees C. Butter a 23 cm spring form cake pan. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy and pale. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the grated orange zest reserved from the glaze and the vanilla seeds and combine well. \u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the cake pan. \u003C\/li\u003E\n\u003Cli\u003ESpread the kumquat slices on top of the batter, allowing any excess glaze to drip from the slices. Reserve the remaining glaze. \u003C\/li\u003E\n\u003Cli\u003EBake the cake for 15 minutes. Reduce the oven temperature 175 degrees C and bake the cake for 35 more until the cake is an even golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until warm, not hot. Then, using a wooden skewer, poke holes all over the surface of the cake. Pour the remaining glaze over the top using a pastry brush. Allow the cake to cool to room temperature on a wire rack before unmolding. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Kumquat Vanilla Cake (0084) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16438097640\"\u003E\u003Cimg alt=\"Kumquat Vanilla Cake (0084)\" src=\"https:\/\/farm9.staticflickr.com\/8563\/16438097640_e0136fec4a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI celebrate you, my readers, followers and friends, for being a part of my life and part of my space for the past 9 years. From you I have learnt so much and have loved sharing so many memorable moments. THANK YOU!\u003C\/p\u003E\u003Cp\u003EIf you loved this cake I am sure you will also like ...\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2013\/12\/clementine-cranberry-upside-cake.html\" target=\"_blank\"\u003EClementine and cranberry upside-down cake\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EAsha’s \u003Ca href=\"http:\/\/www.forkspoonnknife.com\/blog\/rkspoonnknife.com\/2014\/04\/a-break-in-time.html?rq=cake\" target=\"_blank\"\u003EOrange pound cake\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDeeba’s \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/2012\/07\/baking-fresh-peach-streusel-coffee-cake-getting-stoned-in-season-urban-dazzle-a-review.html\"\u003EFresh Peach Streusel Coffee Cake\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDenise’s \u003Ca href=\"http:\/\/tlt-thelittlethings.com\/2014\/09\/10\/raspberry-tarts-almond-cream\/\" target=\"_blank\"\u003ERaspberry tarts with almond cream\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EValeria’s \u003Ca href=\"http:\/\/www.mylifelovefood.com\/2012\/10\/membrillo-cake.html\" target=\"_blank\"\u003EMembrillo cake\u003C\/a\u003E\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EEnjoy these cakes from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Apricot Saffron Cake (0009) by MeetaK\" border=\"0\" alt=\"Apricot Saffron Cake (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAMGCfuGHji6JIhl5OgvKCxE1556feY2PJmUzPd549HpnDx7dZjn0B_PncaNYvyErMzHJIbolZ14Dqeh1Idp0sqwXuySzKPzWWAutBWHbebDJZnIUL3aQf1beH3Uk8XIA_bJQPSw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7378\/9900854743_2ed3da8ae9_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Sticky Toffee Apple Cake (0058) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0058) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcSbYViQRPBkZFieTnVQfT4H4-Bw-bNpj7XyGfkyKl7Gq856fBqogp3sxr2eiJsKN_Rgp5wrVfCT-W3NmsQ0SmG7SNr95NF_EOyiBUBI3tS9-XgygTuX6DEjLYbdLc_Qfv8F6eQg\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/celebrations-apricot-saffron-cake.html\"\u003EApricot Saffron Cake\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html\"\u003ECherry and Roasted Almond Marzipan Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/sticky-toffee-apple-cake.html\"\u003ESticky Toffee Apple Cake\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/802643564301842493\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/vanill-infused-kumquat-marmalade-cake.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/802643564301842493"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/802643564301842493"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/vanill-infused-kumquat-marmalade-cake.html","title":"Celebrations: Vanilla Infused Kumquat Marmalade Semolina Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAMGCfuGHji6JIhl5OgvKCxE1556feY2PJmUzPd549HpnDx7dZjn0B_PncaNYvyErMzHJIbolZ14Dqeh1Idp0sqwXuySzKPzWWAutBWHbebDJZnIUL3aQf1beH3Uk8XIA_bJQPSw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-663343038966958000"},"published":{"$t":"2015-02-18T11:44:00.000+01:00"},"updated":{"$t":"2015-02-18T12:07:15.124+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lamb"}],"title":{"type":"text","$t":"Bollywood Cooking: Lamb Balti"},"content":{"type":"html","$t":"\u003Ca title=\"Lamb Balti-by Meeta Wolff (0075) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0075)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/16366378399_6503c09a7d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIndia’s food culture is as varied as its people. Each region boasts of dishes that have clearly defined characteristics and diversity. Up north in Punjab, a fertile land, the dishes are rich with thick gravies and buttery sauces. Rajasthan, an arid region, offers drier game-based and vegetarian dishes often spicy and cooked with buttermilk and curd. Kerala, in the south famous for its incredible variety of both spicy vegetarian and seafood curries, which are thinner and coconut, tamarind and an array of spices are used to flavor the dishes. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis diversity and the numerous types of curries available can often be baffling and a neophyte can often find a restaurant visit intimidating. So it is no surprise that some of the most famous Indian dishes, at least in the UK and in parts of Europe, have very little to do with this complicated tradition and intricate compositions. They have more to do with the desire to introduce new flavors and joys of spice in the Indian cooking. The lamb balti is one such dish that has elevated itself to the iconic status of “curry” and it does share one thing with its Indian heritage – its identity with a single area that since the 1970s has become synonymous with a modern and dynamic Indian cuisine – Birmingham. \u003C\/p\u003E\u003Cp\u003EEver since the seventeenth century, when the British East India Company was established both India and the UK have had a close relationship and traded spice, technology, cloth and people through all the various stages of their political associations. Inevitably, there also came the time when food was exchanged and recipes and cooking techniques travelled across the oceans to be adapted and adopted in their new homes. Especially in the UK, Indian recipes were modified to suit the mellow Western palate.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0084) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0084)\" src=\"https:\/\/farm8.staticflickr.com\/7459\/16550973561_c3f5538656_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe name “balti” is a British creation and many believe that the name refers to the steel or iron pot in which the food is cooked or served, taken from the word ‘balti’ in Hindi and Bengali for a bucket. Nomadic tribes in the mountainous area of Pakistan and the Kashmir cooked and served their food in the same vessel using the convenience of “one-pot” cooking. This concept was brought by the Pakistani immigrants who settled in Birmingham in the sixties.\u003C\/p\u003E\u003Cp\u003EAn influx of immigrants from the subcontinent gave rise to small communities, with restaurants that catered initially to their own tastes. Soon however, a wider public discovered the cuisine and began to indulge in the delightful thick sauces and smoky, crisp breads. Britain was enjoying an economic boom and eating out was en vogue and very popular. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0089) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0089)\" src=\"https:\/\/farm9.staticflickr.com\/8661\/16366376759_1857863c63_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe first balti house opened in Birmingham in the late seventies where the local Pakistani\/Kashmiri community developed the dish loosely based on home-style cooking. Crispy naan accompanies the meal and is used to scoop up the food and to wipe the bowl clean at the end. The dish was adapted to Western tastes and needs. Using meat off the bone and fast cooking meant less waiting time for hungry customers. Vegetable oil and original spices and herbs are used in its preparation unlike the ghee and curry pastes and powders used in Indian restaurant food elsewhere.\u003C\/p\u003E\u003Cp\u003EThe Balti is a style of cooking where every chef uses a different combination of spices but cooks the dish in a thin pressed steel wok-like vessel, which heats up quickly and to which a small amount of vegetable oil is added. Either onions or tomatoes are used as a base with freshly cooked chicken breast or lamb being used in most meat baltis. During the fast cooking process over a high flame, ginger and garlic puree are added with a selection of spices including fenugreek, turmeric, cumin and a garam masala mix. On the point of serving, fresh coriander is usually sprinkled on top for a fresh and healthy dish at its best!\u0026#160; \u003C\/p\u003E\u003Cp\u003EThe freshness and informality of the food soon caught on and then there was the added bonus of Balti restaurants being unlicensed allowing people to bring their own drinks which meant the British were able to indulge in their great obsession, beer. This idea played a huge part in the restaurants’ success. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0076) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0076)\" src=\"https:\/\/farm8.staticflickr.com\/7382\/16550974051_1433b63e9b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe balti fame spread across the UK and abroad to Canada, Australia and to the mainland, with legions of new fans discovering this unique combination of slow-cooked, deep, rich and succulent curry and a delicate sweetness of cinnamon in the garam masala. Purists claim that it is impossible to get an authentic version of the balti outside of the Birmingham Balti Triangle. \u003C\/p\u003E\u003Cp\u003EI’ve given it a go after going through several recipes mostly from Diane Lowe and Mike Davidson’s \u003Ca href=\"http:\/\/www.amazon.co.uk\/100-Best-Balti-Curries-Baltihouses\/dp\/1857932218\/ref=sr_1_1?ie=UTF8\u0026amp;s=books\u0026amp;qid=1263123184\u0026amp;sr=8-1\"\u003E“100 Best Balti Curries”\u003C\/a\u003E – keeping with the main whole spices and tomato base. In my curry, however I add a hint of tamarind paste to give it that final tangy kick and oomph! It complements the warming spices so perfectly! Enjoy! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Lamb Balti\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/bollywood-cooking-lamb-balti\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Lamb Balti-by Meeta Wolff (0075) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16366378399\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0075)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/16366378399_6503c09a7d.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H\"\u003E2 hours\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003Emustard seeds\u003C\/a\u003E\u0026#160; \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fennelseeds\" target=\"_blank\"\u003Efennel seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efeenugreek seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 dried red \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Echillies\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons coconut oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large onion, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EThumb sized piece ginger, peeled and finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E5 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400g can chopped tomatoes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E10-15 curry leaves \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1kg lamb shoulder, cut into chunks \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon tamarind paste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ELarge bunch of coriander, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a hot and dry pan, wok or karahi, toast the whole spices and chillies for about 1 minute until you get a nutty aroma. Make sure you move the pan around so that the spices do not burn and the mustard seeds start to pop. Transfer the spices into a spice grinder and grind to a fine powder. \u003C\/li\u003E\n\u003Cli\u003EHeat oil and add the garlic, onion, ginger and fry on a low heat heat until the onions are transparent and fragrant and begin to brown. Add the tomatoes and curry leaves and simmer until the mixture thickens and the oils start to separate from the mixture. \u003C\/li\u003E\n\u003Cli\u003EAdd the spice mixture, turmeric and tamarind paste to the pan and stir to make sure nothing sticks to the bottom of the pan. If the mixture begins to look dry add a few splashes of water. Add the lamb, season with salt and cook for 5 minutes to coat the lamb in the tomato-spice mixture. Pour 250 ml water, cover and simmer for 1.5 hours until the meat is tender and falls apart. \u003C\/li\u003E\n\u003Cli\u003EAfter the 1.5 hours sprinkle the garam masala, stir and continue to cook for another 3-5 minutes. Add the coriander leaves and serve piping hot. \u003C\/li\u003E\n\u003Cli\u003EThe lamb balti is best served with garlic and onion naans. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nEnjoy this with a spicy carrot raita and a papaya and orange chtuney.    \u003Cbr \/\u003E\nYou will find a comprehensive list of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html#IndianSpiceKitchen\" target=\"_blank\"\u003EIndian Spice Kitchen\u003C\/a\u003E in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0064) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0064)\" src=\"https:\/\/farm8.staticflickr.com\/7284\/16366753637_726dcd49eb_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI am currently in the state of ecstasy ... ever since our plans for the summer took shape ... I seem to be in a constant daydream and date. After over 20 years I am finally making my way back to India. If that is not enough we are in the middle of planning an epic family reunion. My family - cousins, aunts uncles who are spread across the US, my parents and brother from Dubai, other family members and close friends are all making their way to India this summer. For me the other excitement is being able to take Tom and Soeren to by birthplace - Bombay - and show them this crazy, beautiful, noisy, vibrant city. For Soeren it especially means a lot as he has always wanted to connect with a part of his roots that he rarely gets a chance to associate with this side of the family.\u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/bollywood-cooking.html\" target=\"_blank\"\u003EBollywood cooking\u003C\/a\u003E ideas from What’s For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Sambar Spice Vegetable Curry 3 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5458\/8857705648_85eab0f080_b.jpg\" width=\"240\" height=\"360\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_7d8e985cf5_o.jpg\" width=\"240\" height=\"360\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" border=\"0\" alt=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/05\/SouthIndianVegetableSambarCurry.html\"\u003ESambar Vegetable Curry - South Indian Inspired\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html\"\u003EPork Vindaloo with Cashew Nuts \u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html\"\u003EHyderabadi Lamb Biryani\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/663343038966958000\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/663343038966958000"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/663343038966958000"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html","title":"Bollywood Cooking: Lamb Balti"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3881640715365390191"},"published":{"$t":"2015-02-11T10:51:00.000+01:00"},"updated":{"$t":"2015-02-11T11:09:39.189+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Cooking School: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms"},"content":{"type":"html","$t":"\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0009 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0009\" src=\"https:\/\/farm8.staticflickr.com\/7335\/16480589622_2aa298aa8b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ERemember those university days when we literally lived on packets of instant ramen noodles after long hours in the library or in lectures or … at parties? The energy level at an all time low, often I had just enough to tear open a packet, drop the contents into a bowl and pour hot bubbling water from a kettle. As it steeped, I would snooze, head on the table! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIf I had a tad bit more energy I would make the effort of finding some fresh vegetable in the fridge, which would have been a miracle in its own right, and chopping it up for the soup. There was something instantly satisfying about the packet ramen noodles. No work and instant flavor, albeit a rather strong and salty flavor but my sodium-starved body often craved it after the long hours spent in class (or at a party!).\u003C\/p\u003E\u003Cp\u003EThanks to the ingenious Momofuku Ando, who invented the instant noodle gratification in 1958, I was introduced to the world of ramen and at about 60 cent a packet (back then when…) it was a cheap way to feed ourselves. But it was thanks to the instant ramen noodles that I actually began to experiment with cooking on my own, away from the kitchens of the hotels I was training in. I played around with different ingredients and flavors pairings. I know – as a hoteliers daughter I chose a questionable subject for my cooking trials.\u003C\/p\u003E\u003Cp\u003EWhile the concept of ramen originated in China, soupy broth over alkaline noodles have been a part of Japanese culture for over a century. Today the instant ramen noodle is one of Japans greatest export of the 21\u003Csup\u003Est\u003C\/sup\u003E century and each region boasts of their special flavors and style, all varying according to local tastes, ingredients and cultures. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0017 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0017\" src=\"https:\/\/farm9.staticflickr.com\/8618\/16294109260_8afd66dbbc_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhen I left university and arrived in Germany, it was very hard to find those packets of instant ramen and if there wasn’t an Asian shop nearby I was forced to use other means. I read more about making an authentic ramen, making my own broths and tried my hand at making the noodles. I was not always very successful with the noodle making part, which led me to use all kinds of store-bought noodles, yes even dried linguine! As more Asian products began appearing in supermarkets here in Germany I was ecstatic at finding dried ramen noodles and sometimes even the fresh variety. I left the packets of instant ramen behind and new exciting doors of fresh ramen making opened for me. \u003C\/p\u003E\u003Cp\u003EThe only down part of this new revelation was the time intensive preparation of the authentic ramen. Is it even possible to make an authentic ramen outside of Japan? My love for ramen was major but I often missed the days of ripping open a packet and having a steaming bowl in seconds. Broth making took a good few hours and preparing the toppings was also time intensive. I would make large batches of broth and freeze, which was great but there were many days when I came home from work and just wanted a quick fix – even the defrosting process sometimes took time. Over the years I have found my balance with ramen. When at home authenticity is not always my top priority, which means I do not have to sacrifice a whole day making some of the items. Instead, I allow my creative juices to flow and let the ingredients in my fridge guide me.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0003 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0003\" src=\"https:\/\/farm8.staticflickr.com\/7440\/16295289689_4abc0e31b9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhat I do always have in my pantry and fridge are the basics needed to make a good replication of a fancy ramen. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ERamen Pantry\u003C\/b\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EA packet of good dried ramen noodles - udon, soba or those yellow curly noodles are best for ramen. However, if I plan ahead I make sure to buy fresh ones. Often however my ramen cravings hit at odd hours! The days of trying to make my own are gone and forgotten. \u003C\/li\u003E\n\u003Cli\u003EMiso paste to season the broth. I like white miso, also known as shiro miso, it has a milder delicate flavor and has less salt than the other varieties. I love using it to glaze fish and chicken and use it in soups to give it more umami! If you prefer a bolder taste you might want to try red miso or Aka miso. It has a more pungent flavor so use sparingly as it can over-power milder ingredients in the ramen. \u003C\/li\u003E\n\u003Cli\u003EBroth: I always have a large jar of good store-bought broth in the fridge. I pay attention that it is low-sodium and stock up with chicken, beef and vegetable broth. However, when I can make time for it and plan ahead I prefer to make large batches of homemade broth. The broth base can range from all kinds of ingredients starting with animal bones—pork, chicken, beef, and fresh fish. To this I will add lots of vegetables like parsnip, carrots, leeks etc. and then incorporate a variety of aromatics, such as charred onions, garlic, ginger. \u003C\/li\u003E\n\u003Cli\u003EEggs … and ramen are a pair made for each other forever. Be it poached, fried of soft-boiled a ramen without eggs is just like currywurst without the curry sauce! \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EIf you have these basics you are ready to get your miso ramen rocking.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" title=\"MushroomsEnokiShimeji-WM-0197 by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7428\/16479806981_041976b424_b.jpg\" width=\"640\" alt=\"MushroomsEnokiShimeji-WM-0197\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Ch5\u003EShimeji Brown Beech \/ Buna and White Beech \/ Bunapi\u003C\/h5\u003E\u003Cp\u003EAfter shitake and enoki, shimeji mushrooms are the third most popular mushroom variety used in Japan. They are also called “\u003Ci\u003Ebeech mushrooms” or “buna mushrooms”\u003C\/i\u003E as they often grow on fallen beech trees. There are two kinds of shimeji mushroom the \u003Ci\u003Ebrown beech\u003C\/i\u003E, which have white\/brown speckled caps. The \u003Ci\u003Ewhite beech or “bunapi”\u003C\/i\u003E (pictured above) is bred from the brown variety for its beautiful smooth ivory color. Taste wise they both are gorgeously nutty and buttery. These mushrooms must always be cooked and cannot be eaten raw as they are bitter and cannot be easily digested when raw. Being very delicate they do not need long to cook and they have a crunchy texture. They are great in stir-fries, in scrambled eggs or in ramen!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EThe main thing to keep in mind when making ramen is that a few of the items need to be cooked separately and combined at the very last minute. The noodles need to be boiled by themselves in salted water and then drained. The vegetables and meat need to be thoroughly cooked on their own. The broth needs to be heated in its own pot immediately before serving. If you are using eggs on your ramen, they will have to be prepared in their own saucepan or skillet. Depending on what ingredients you are using and how long each take to cook and prepare you should start with the one that needs the longest time first. In the end you will be rewarded with the most satisfying meal that will and make you feel it was worth it.\u003C\/p\u003E\u003Cp\u003EImportant is that the broth needs to be hot when it is ladled and brought to the table. While you have some leeway on the temperature of your vegetables and meat by the time you put everything together, the broth has to be piping and steaming. The noodles can be slightly undercooked as they will soften further while they are sitting in the hot broth – al dente is better than à point in this case. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"MushroomsEnokiShimeji-WM-0203 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"MushroomsEnokiShimeji-WM-0203\" src=\"https:\/\/farm8.staticflickr.com\/7421\/16481551225_3c662a7779_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch5\u003EEnoki\u003C\/h5\u003E\u003Cp\u003ELong stemmed and thin with tiny white caps these wonderfully mild and slightly fruity mushrooms are often a highlight in many Japanese dishes. They are easy to cultivate and are packaged in clusters. Enoki have a very crisp texture and do not need long cooking procedures. In this ramen soaking them in the hot broth is more than enough. Keep them in a paper bag in the fridge and they should last about 4-6 days.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EWhen it comes to the toppings you can be as creative as you like. Finding balance with my ramen meant allowing me to use several ideas brewing in my head and raid the fridge whenever the craving strikes. Toppings can be anything from simple vegetables and seasonings to more complex meats, and sauces that need to be prepared separately and in advance. Shredded pork, ground meat, duck breasts, bacon, seafood are the more richer topping ideas and vegetables like kale, cabbage, mushrooms, or stir-fried vegetables provide a simpler and vegetarian option to your ramen. Also kimchi, and sheets of nori or wakame are great additions too.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0012 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" src=\"https:\/\/farm8.staticflickr.com\/7387\/16455549446_897102b7cd_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIf I were to break ramen making down it would be 3 easy steps, each of which can be built-up on and developed as desired.\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EThe noodles: this can be as easy as actually using the noodles from the instant noodle packet – throwing away the small packets of flavorings, or taking it a level higher and using some good quality dried noodles or fresh noodles. You can also make the noodles at home.      \u003Cbr \/\u003E\nIf you want to have a go at making your own noodles \u003Ca href=\"http:\/\/www.finecooking.com\/recipes\/homemade-ramen-noodles.aspx\"\u003EFine Cooking’s Homemade Ramen Noodles\u003C\/a\u003E is a good guide. \u003C\/li\u003E\n\u003Cli\u003EThe broth: here too you can go for as basic as using a stock cube or powder, or buy good store-bought broth or use broth made from scratch at home. Season with your favorite miso paste, shoyu sauce or sea salt.      \u003Cbr \/\u003E\nTonkotsu ramen broth is right up there when it comes to ramen broth. Made with pork bones to give you an intensive, sticky intense broth. The Serious Eat lab experimented and made one mean \u003Ca href=\"http:\/\/www.seriouseats.com\/2012\/02\/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html\"\u003ETonkotsu ramen broth from scratch\u003C\/a\u003E.       \u003Cbr \/\u003E\nThe Kitchn provides an \u003Ca href=\"http:\/\/www.thekitchn.com\/whats-the-difference-white-yel-79637\"\u003Einsight on various types of miso paste\u003C\/a\u003E available. \u003C\/li\u003E\n\u003Cli\u003ECustomize your toppings: as I mentioned above as complex as you like and as time allows or keep it as simple as using what you have in the fridge or pantry. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EMy miso ramen uses some of my favorites. I particularly like chicken or duck breasts with my ramen and a variety of vegetables. In this miso ramen I have used chicken breasts that are glazed in miso to this I add sautéed spinach and use 2 shimeji mushroom varieties the white beech (Bunapi) and enoki – both add a beautiful nutty flavor to the dish. My tip if you are making this for a crowd - I only divide the noodles and broth into the bowls, the toppings are all put in serving bowls and laid out on the table to allow everyone to assemble their ramen toppings as desired. This also allows vegetarians amongst my friends to top with fresh vegetables and sprouts while the non-vegetarians can help themselves to pieces of poultry and eggs. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/miso-ramen-with-miso-glazed-chicken-enoki-and-shimeji-mushrooms\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0003 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16295289689\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0003\" src=\"https:\/\/farm8.staticflickr.com\/7440\/16295289689_4abc0e31b9.jpg\" width=\"240\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 liters chicken broth, homemade or store-bought \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 chicken breasts, cut into bite sized pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 + 3 tablespoons fresh miso paste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 cloves garlic, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g dried Ramen \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g spinach (fresh or frozen - if using frozen defrost prior to prep) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g corn kernels \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g shimeji mushrooms \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g Enoki mushrooms \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4-5 spring onions, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fresh bean sprouts \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Shoyu, Japanese soy sauce \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESriracha sauce \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons peanut oil \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EHeat 1 tablespoon peanut oil and sauté 1 garlic clove. In a bowl add 1 tablespoon soy sauce and 3 tablespoon miso paste. Add the chicken pieces and mix until coated then cook until lightly browned. Set aside. Make sure not to overcook the chicken pieces at this stage. As you serve with the hot broth they tend to cook further in the bowls. In the remaining oil quickly sauté the shimeji mushrooms until cooked through. \u003C\/li\u003E\n\u003Cli\u003ECook the eggs in plenty of boiling water and cook: 6 minutes for runny 8 for slightly runny and 10 for hard boiled. Peel then set aside to cool slightly. \u003C\/li\u003E\n\u003Cli\u003ESauté the remaining garlic with the rest of the peanut oil, then add the spinach. If using fresh cook until slightly wilted, if using frozen spinach cook until warmed through. Set aside. \u003C\/li\u003E\n\u003Cli\u003EBring the broth to a gentle simmer add the remaining miso paste and the last tablespoon of soy sauce and simmer for another few minutes. Keep hot. Cook the ramen noodles in water according to packet instructions - this should take about 3 to 4 minutes. Drain with cold water to stop the cooking. \u003C\/li\u003E\n\u003Cli\u003EDivide the noodles in 4 bowls, add the chicken, eggs, spinach, the cooked shimeji mushrooms and the enoki mushrooms, spring onions, corn kernels and bean sprouts to each bowl. Then ladle the hot soup into each bowl and serve with a drizzle of sriracha sauce. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThis is such a versatile dish that you can serve it topped with all kinds of ingredients.     \u003Cbr \/\u003E\nTry Kimchi, shredded kale, pork strips, watercress, spiced group beef - let your fantasy play with as many ideas as it likes!\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0015 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0015\" src=\"https:\/\/farm8.staticflickr.com\/7314\/16293839358_2cf7c0e1b9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis for me is my epic satisfying dish. I love my dal and it is for me comfort food pure but a miso ramen just hits all those spots in me that needs that extra comfort. This is pure umami! This miso ramen has lovely fresh ingredients is easy to make and promises all the big flavor required to satisfy the ramen craving - instantly!\u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for my upcoming workshops this Spring! We’ve almost filled up both workshops just a few slots left on each. Join me for an awesome, fun and hands-on food experience!\u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Asian style ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Thai Red Curry Prawn Noodles (001) by Meeta K. Wolff\" border=\"0\" alt=\"Thai Red Curry Prawn Noodles (001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivASj1D6MRhvdPTXziuvhSpt3tcAi7tAnvL6g2J-HvdQvOUjH5v3TCUGA6zb38FeOB0TNJftHcUjJcQ5dzerYAsk4X0d6oH5mLrAejsVIlb-dOntW4M68wD5CktfM503XWz2Tymw\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Beef Vegetable Tofu StirFry (01) by MeetaK\" border=\"0\" alt=\"Beef Vegetable Tofu StirFry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhBfyHtNAF61-8oEVAuwRKQbtCvdcsphUBENO8wHCzeMTYMNGmiQob95U2WCPC6ibfksW-r4qnVbxQ2TIQITrOCD3N7dHsJ2caecoAbO2JiCd515MdbaHeE4-OFZwL4e7-4sHH6VQ\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/designsponge-in-kitchen-with-spicy-bowl.html\" target=\"_blank\"\u003EThai Red Curry Prawn Noodles\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Ch6 align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/beef-vegetable-and-tofu-stir-fry.html\" target=\"_blank\"\u003EBeef Vegetable and Tofu Stir-Fry\u003C\/a\u003E\u003C\/h6\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3881640715365390191\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3881640715365390191"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3881640715365390191"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html","title":"Cooking School: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2467243698292802603"},"published":{"$t":"2015-01-27T08:15:00.000+01:00"},"updated":{"$t":"2015-01-28T08:16:24.863+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Wild Herbed Pumpkin and Persimmon Soup"},"content":{"type":"html","$t":"\u003Ca title=\"Pumpkin \u0026amp; Persimmon (0018) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16347518246\"\u003E\u003Cimg alt=\"Pumpkin \u0026amp; Persimmon (0018)\" src=\"https:\/\/farm9.staticflickr.com\/8636\/16347518246_4f43682e2c_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E2015 is well underway with the last week of January already upon us! My schedule has picked up and the quiet few weeks around the Holidays have evaporated. They gave me plenty of time to contemplate about the year past and my goals and core desires for the new year. These thoughts brought me into January as I sorted my feelings and sifted through these goals my aim was to define what would shape and characterize the new year for me. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMany of you know I do not make resolutions but set goals that will guide me through the year. I sometimes have waivered in the past but only to learn new lessons that help me form and influence the following year. \u003C\/p\u003E\u003Cp\u003EIn my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/retrospective-2014.html\"\u003ERetrospective 2014\u003C\/a\u003E I shared my word for 2015:\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cb\u003Eresolute\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003Esteadfast, firm, purposeful, determined, unwavering. \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EI started on this path sometime towards the end of last year as I realized that being resolute on many levels was good for me. It kept me on my feet and kept the most important aspects in focus. It helped me cut the bad static out of my life and I want to keep this with me for a little while longer. I’d like to be steadfast in keeping faith, keeping my thoughts firm and focused, following my goals purposefully and with responsive determination and I wish for myself unwavering courage to step out of the box and … to say “No” more often, instead of saying “yes” to avoid conflict.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin Persimmon Soup (0029) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16185860728\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0029)\" src=\"https:\/\/farm8.staticflickr.com\/7401\/16185860728_d3bdae4cba_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESomething new this year is defining my core desires – my inner feelings that are going to be like my lighthouses guiding me to the shores of my goals. Very recently I read a small review about \u003Ca href=\"http:\/\/www.daniellelaporte.com\/thedesiremap\/\"\u003EThe Desire Map\u003C\/a\u003E – in a nutshell – defining \u003Ci\u003Ehow you want to feel \u003C\/i\u003Ein life, your core desires and then setting your goals to make you follow those feelings. It piqued my interest as it makes so much sense. We seem to be working it all backwards by hunting towards our goals hoping that they will fulfill and complete us. But if we focused on our inner desires, on what we want to feel it makes setting and getting those goals a lot easier. \u003C\/p\u003E\u003Cp\u003ESo after a few iterations I set my 3 core desires that will help me form my goals and complement my word 2015.\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EShakti\u003C\/li\u003E\n\u003Cli\u003ECourageous\u003C\/li\u003E\n\u003Cli\u003EFreedom\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EAs I look at these words they lift me up and give me motivation and inspiration. I will be asking myself as I progress through 2015 how my decisions, ideas and choices make me feel and if they correspond to my 3 core desires.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin Persimmon Soup (0035) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16347526236\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0035)\" src=\"https:\/\/farm8.staticflickr.com\/7285\/16347526236_4e9a7d0294_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Pumpkin 2015 (0003) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15751051394\"\u003E\u003Cimg alt=\"Pumpkin 2015 (0003)\" src=\"https:\/\/farm9.staticflickr.com\/8593\/15751051394_25cc847f4a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Shakti\"\u003EShakti\u003C\/a\u003E    \u003Cbr \/\u003E\nDerived from Sanskrit, Shakti means power, energy, movement. Shakti is also the female principle of divine energy. Shakti will give me strength yet it is gentle, nurturing and caring. And I look forward to Shakti coaxing my divine feminine creative power. When I feel Shakti in my life it keeps me moving towards my goals, it makes me feel more positive and I feel full of possibility. I am creative when Shakti surrounds me.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dictionary.reference.com\/browse\/courageous?s=ts\"\u003ECourageous\u003C\/a\u003E    \u003Cbr \/\u003E\nCourageous to step out of my comfort zone, to help me grow and unfold into the woman I know I want to be. Courage will help me to be my own person, to go against the grain and to swim against the flow. I want to be courageous to face challenges and fears with a determination and resolve to not allow those fears and challenges shape my life. Courage also to carry out honest and critical self-reflection. Be courageous to say “NO” when necessary, even if it means making myself unpopular. Courage makes me feel secure and strong. It makes me feel like I can climb mountains to achieve my goals and I hope courage will help me fight my fears to make me more positive and balanced. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dictionary.reference.com\/browse\/freedom\"\u003EFreedom\u003C\/a\u003E    \u003Cbr \/\u003E\nFreedom is a precious and fundamental feeling. I want to be free of the “must dos” I tend to list throughout the day. I feel better when I tackle my tasks with a free aim to complete them to my best ability and feel good about the conscious choices I made at the end of the day. I look for freedom to follow the beat of my heart and I want to feel free to be a rock star or a rebel. Freedom in my creativity, to love freely and to free myself more often from the shackles of routine. When I am free I feel loved, I feel happy and I feel sexy. Freedom inspires the freespirit in me to take new paths in my life. Nurturing and caring for my family and myself free from restrictions and constrictions. Free to raise my son to be open-minded, tolerant and accepting of all cultures and traditions. When I am free I love more openly and passionately. I want to be free to break rules and to eliminate the negative around me. I want to free my mind and I want the freedom of not giving a fuck! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin Persimmon Soup (0033) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15751058874\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0033)\" src=\"https:\/\/farm8.staticflickr.com\/7334\/15751058874_c416880517_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESo this is it. One guiding word for the year and three feelings that will help me make a good version of myself and hopefully make me feel good while the change takes place. \u003C\/p\u003E\u003Cp\u003EHere’s to a year of Shakti, empowering yourself to follow the path towards your goals with courage and have the freedom to thrive creatively with all the possibilities. And doing it resolutely! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin Persimmon Soup (0032) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16186116610\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0032)\" src=\"https:\/\/farm8.staticflickr.com\/7372\/16186116610_22b5d806d0_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA soothing hot bowl of soup on cold, dark and dreary days is the perfect caretaker. This herby soup combines pumpkin and ripe, persimmon to create an intriguing flavor palette. Fruity yet piquant and aromatic, it is the kind of soup that will make you curl up on the sofa and have you contemplating your feelings and desires. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Wild Herbed Pumpkin and Persimmon Soup \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/wild-herbed-pumpkin-and-persimmon-soup\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Pumpkin Persimmon Soup (0035) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16347526236\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0035)\" src=\"https:\/\/farm8.staticflickr.com\/7285\/16347526236_4e9a7d0294.jpg\" width=\"240\" height=\"360\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1kg Musquee de Provence, chopped (substitute with any other pumpkin) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 to 3 persimmons \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esmall piece of ginger, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E750ml vegetable stock \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESmall bunch of mixed wild herbs (I used borage, sorrel, chervil, thyme, lovage, coriander, parsley) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150ml cream \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EHandful mixed seeds (sunflower, pumpkin, sesame seeds) toasted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESunflower seed oil, to serve \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ewild herbs, to serve \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EHeat half the olive oil in a large saucepan, then gently cook the onions and ginger for 5 minutes, until soft but not coloured. Add the pumpkin or squash to the pan, and then carry on cooking for with the lid on, stirring occasionally, until it starts to soften and turn golden, about 10 minutes. Add the persimmon, replace the lid and continue to cook for another 2 to 3 minutes. \u003C\/li\u003E\n\u003Cli\u003EPour the stock into the pan, turn up the heat and bring to the boil, and then lower the heat and simmer for 10 minutes until the pumpkin is very soft. Pour the cream into the pan, add the herbs, then purée with a hand blender. For an extra-velvety and smooth consistency push the soup through a fine sieve into another pan. \u003C\/li\u003E\n\u003Cli\u003EBring the soup to a slow simmer. Serve piping hot topped with sunflower seeds, a few drops of sunflower oil and a sprinkle of the wild herbs. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nServe these with chunky garlic croutons made with sourdough bread.     \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin Persimmon Soup (0041) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16371764041\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0041)\" src=\"https:\/\/farm8.staticflickr.com\/7426\/16371764041_5733ddae37_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI love this ingredient pairing – there is room for so many complementary flavors. The wild herbs play a vital role to cut the sweetness of the persimmon by adding a peppery note to the soup. It’s the kind of soup you can cook up again and again (as long as persimmons are in season) this winter and it will bring out the vibrancy not only in the day but also on the dinner table.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggfejVfrcUxNiOQxxzYVdJLMfyU4ZAK0OSfVf9onEAAGvP93M40s0HHH50hW9IsNyrtHVIXLSS6v4JUfyapkcx3La52J7WxCWs2924a9DemmsopaVYxhQZfNrYQMA9UtPNNzRiSg\/s1600-h\/Vienna2015_IGBadge%25255B3%25255D.png\"\u003E\u003Cimg title=\"Vienna2015_IGBadge\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 15px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Vienna2015_IGBadge\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcfLkb3lXmweEhMBez_JrRiN4GDU7ufk81O6OQKYWduua2DMAz-V2uobp2xf8Zo3dVto6_wFm4TgaHH8k9y_3DePxTqNe4wqCc_coCChdGw09NrYiThXEJK7ptjNAiIY50PEraYQ\/?imgmax=800\" width=\"300\" height=\"300\" \/\u003E\u003C\/a\u003EDon’t forget registrations are still running for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cstrong\u003EVienna Food Photography and Styling Workshop\u003C\/strong\u003E\u003C\/a\u003E. After announcing it last week we have already reached half mark with a great mix of participants from all over Europe. We still have 5 slots open so grab a seat ...\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1azSSc_rFqwPQ4-CjIqOD0Eqi_wo33GETcdgWpmw6APQ\/viewform#start=openform\"\u003E\u003Cstrong\u003ERegister Here!\u003C\/strong\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EDates: 17th - 18th April 2015   \u003Cbr \/\u003E\nVienna, Austria\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails and preliminary programme\u003C\/a\u003E.\u003C\/p\u003E\u003Ch6\u003E\u0026#160;\u003C\/h6\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EYou might like these warming soups from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Carrot Lentil Soup (01) by MeetaK\" border=\"0\" alt=\"Carrot Lentil Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibOkHWS5V4x722c4IeO3G06Dja-qIl-5GBMkkqyNzr9Zb0zYXRCIKbmok7oBp0oPOOk7DBw5wUEypESI_AbIWArJ3_alyGwC7_VJ00-h1Odyz9DUzu036d5z-vx9N6tIwb1Ai5Iw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"oasted Fennel Soup with Pernod and Smoked Salmon (0027) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7065\/6956680549_3e33652be0_b.jpg\" width=\"180\" height=\"268\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Roasted Tomato Pepper Soup (01) by MeetaK\" alt=\"Roasted Tomato Pepper Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWH35CQCIG8MjG5AuyEeEmuiLWDNmDfPrgAOHzg1Ae1SkTpad3HyUsBCXckc-sNZlW6JbOrrOxy2Wcmd4e-T0dg2K_aPKE7Z-p9Lwz7PZJP7HY8Og135RpAWDsmpe5IHl2quJwnQ\/?imgmax=800\" width=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/feel-good-carrot-and-red-lentil-soup.html\"\u003ECarrot and Red Lentil Soup with a Hint of Cumin\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/roasted-fennel-soup-with-pernod-and.html\"\u003ERoasted Fennel Soup with Pernod and Smoked Salmon\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/spicy-roasted-tomatoes-and-red-bell.html\"\u003ESpicy Roasted Tomato And Red Bell Pepper Soup\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2467243698292802603\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/01\/pumpkin-persimmon-soup.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2467243698292802603"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2467243698292802603"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/01\/pumpkin-persimmon-soup.html","title":"Wild Herbed Pumpkin and Persimmon Soup"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcfLkb3lXmweEhMBez_JrRiN4GDU7ufk81O6OQKYWduua2DMAz-V2uobp2xf8Zo3dVto6_wFm4TgaHH8k9y_3DePxTqNe4wqCc_coCChdGw09NrYiThXEJK7ptjNAiIY50PEraYQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"20"}}]}});