As long as the season lasts - Blood orange & grapefruit sorbet
March 18th, 2014

Why do people perceive a recipe as too simple, too plain, too few ingredients? Why does everything have to be complicated or multi-layered? Sometimes beauty lies in simplicity. A clean and pure flavor – based on excellent ingredients – is all it takes to make your taste-buds happy buds.

Sorbet

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Rice pudding - A classic in a league of its own
February 11th, 2014

I think I already mentioned that we we’re lucky to attend an Olympus photography workshop (upon invitation) in Ireland a few months ago. And while I’m a dedicated Nikon user when it comes to shooting food, said experience did definitely wet my appetite for the new generation of mirror-less cameras.

Rice Pudding

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Rome again - On favorites and discoveries
January 22nd, 2014

Since our dear friends Hande & Theo left Munich and moved to Rome a couple of years ago we try to focus on the positive aspect of having dear friends in Italy and neglect the fact that we miss them every so often. Naturally, we keep visiting each other as often as possible and when we do, we concentrate on the most important things in life – having a great time and eating our fare share of Italian cuisine. When we returned from our latest trip, it dawned on me that I never actually covered Roman favorites and discoveries on this blog – which will be remedied immediately!

Rome

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Have yourself a merry little Christmas. And many, many cookies!
December 24th, 2013

December was packed with projects and the month went by in a blink of an eye. delicious:days will pick up speed again and be back in full swing in 2014, meanwhile have yourself a Merry Christmas and a Happy New Year :)

Merry Christmas

Sablés with mandarin jelly - My Christmas cookie repertoire
November 27th, 2013

What are your specific Christmas cookie memories when you think back to the time you were a kid eagerly awaiting the festive season? A scent? A certain tradition? An absolute favorite cookie? What do you think of now? My memories are numerous and most of them start with a huge golden tin can, that served as an ice cream container in its previous life, closed by a slightly dented pink lid.

Sablés

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T-H-E Nut Braid - As close as it gets
October 18th, 2013

A short stint to this enchanted place in Ireland, where we attended this Olympus workshop and met some of the most talented photographers, was crowned with a nasty cold once we arrived back home. A really nasty one. Thylehogichi, chicken soup and probably a bath tub filled with herb tea were in order, for longer than anticipated.

Nut Braid

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