All posts tagged: Spring

Barbecue Tips: Barbecuing with Kids & Gadgets!

Today I’m delighted to publish the blog article, I’ve written for the company “Tchibo”. Check this Link. Spring is here at last! Everything is blossoming, the garden is calling. Here are 2 recipes for kids and grown-up’s to kick off into the new BBQ saison! Burgers for the „little ones“ Our kids love burger’s. And even better if they can prepare their favourite recipes themselves. “Best Burger” Recipe 750g/ 26.5oz minced meat 1 bread bun or two pieces of bread 1 onion 1 egg 1 bunch of parsley (not liegt bei all) salt & pepper Soak the bread in warm water. Chop up the onion and parsley. Mix all the ingredients in a bowl (except for the bread). Squeeze the water out of the bread and add to the mixture. Season with salt and pepper, knead it and we’re ready to make the burger’s. As my eager, little cook is demonstrating… put the burger mixture into the form, press it until it fills the form (right up to the brim) turn it over, press the bottom …

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie. The Dough 125g/ 4.4 oz butter 250g/ 9.0 oz flour 100g/ 3.5 oz sugar a pinch of salt 1/2 tsp lemon zest 1 egg The Filling 700g/ 24.5 oz rhubarb 80g/ 2.8 oz sugar 1 tsp vanilla paste (or vanilla flavouring you prefer) 1 tsp cinnamon 80g/ 2.8 oz ground almonds 1 egg yolk (to braise the pie with) icing sugar (decoration) Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. …

It’s Just Simply Spring…

The weather this afternoon has given me a great excuse to leave the gardening for another day and make some Easter decorations instead. So, I popped down to my local florist/ friend Urs at Toscanini and stocked up with some lovely flowers… …which intrigued someone…  …with a little help from my furry friend I created these… …and the end result is “simply Spring”… …it was obviously hard work for some.  

Climbing in the Klöntal

Yup! We’ve got the camping bug and are back at our favourite lakeside campsite in the Klöntal. After enjoying ourselves so much last time, we packed our stuff on Friday and headed off to the mountains. This time we couldn’t resist a hike in our panoramic surroundings. So on Saturday we got our walking boots on and took the path up towards the “Chäsalp”… …but half way up the steep climb, we decided to take a ridgeway path to “Richisau”. We thought it would be easier for the kids… (we weren’t the only ones out for a climb) …what we didn’t realise, was that parts of the ridgeway path really were on a ridge… …but all the hard work was well worth it for this view… …and of course for this delicious piece of chocolate cake! After the long and adventurous hike we took the easy way back… …the good old “Postauto”. MerkenMerken MerkenMerken

Camping in the Klöntal

It’s a bank holiday, so we took the kids camping in the mountains. It was the first camping trip for our little ones (not counting camping in the back garden). They were very excited! After breakfast we packed the car…the cats were very intrigued, fortunately we have very nice neighbours (thank you Cécile and Nils) who took care of them for us, while we were away. With everything sorted, it was time for the adventure to begin.. After about an hour drive we arrived at the camping “Vorauen” in the Klöntal. After unpacking the car and setting up the tent, it was time to explore… …first down to the lake (the water level was extremely low for this time of the year due to the dry weather we’ve been having)… …and then off to the waterfall. After all the excitement of the day, we enjoyed a relaxing evening in front of our campfire in the spectacular scenery of the Klöntal. We all slept very well and woke up to another glorios day! But unfortunately, after breakfast …

Happy 1st Birthday!

Today it’s Meeko & Mitsi’s 1st Birthday. It’s already a year ago since our Kittens were born at the Waldhof (check the link) farm in Schneisingen (a little village about a 10 minute drive from here). How time flies! And look at them now! Our adorable, exploring (especially Meeko, he keeps us on our toes with his runaways), hungry (are always very interested if there is anything fishy our rubbish bag), cheeky (try to take over our Labradors bed by lying right in the middle of it as soon as she gets up for a drink or a walk) , sleepy (definitely the thing they do best), playful (anything that catches their eyes is in danger, even if it’s someone asleep under a duvet, that seems to be absolutely irresistible and has to be pounced on)… …but we wouldn’t change them one bit and it’s hard to image a life without these two tumbling around us.

Our Easter Egg Tradition

I’ve just realised that I did a post like this last year, it has obviously become a bit of a family tradition. So here goes for you want to give it a try… All you’ll need is: -eggs (raw) -leaves or grasses -old tights -thread -onion skins While we took our dog out, the kids enjoyed collecting leaves, flowers and even an empty snail shell (not that we could use that for the eggs). Once we got home, we put the leaves and flowers on the eggs. Fixed them with some old tights, tied them up with some thread… …and boiled them for 10 minutes in the onion skins.   Happy Easter!

Brighten up your day with a “Beetroot Bake”

I can’t resist the luscious color of beetroot and as I love an experiment (not always to the delight of the kids)…Here’s my go at a beetroot and feta cheese quiche. Be warned, just the smell while your cooking the onions, beetroot and thyme is absolutely delicious! The Ingredients Dough 150g flour 1/2 tsp salt 50g butter 4-5 tbsp water Quiche 1 red onion 500g/ 17.5 oz beetroot a bunch of thyme olive oil 5tbsp white wine vinegar Topping 5 eggs 250ml/0.5pt(U.S.) double creme salt and pepper 200g/ 7oz feat cheese Make the dough and leave to chill for about 30 minutes. Preheat the oven at 175°C/347°F. Slice the onions and the beetroot. Chop up the thyme. Roll out the dough and place in a greased or paper lined quiche tray and bake for 10minutes. While the base is baking, fry in the onions, Beetroot and thyme. Leave the base and the cooked veggies to cool down, then place the veggies on to the base, pour the topping over them and crumble the feta cheese over …

Spring Inspiration

With Spring on the doorstep, I’m on the loose. I’m a collector of inspirations, a hunter of emotions. I try to capture both. Searching, finding, capturing the moment and turning it into a post for you…   …and I’m never know what’s going to come next… MerkenMerken