hmmmm. it may take me a while to get used to the new posting system. long story short, hopefully i'll figure out how to fix this soon. but for now, you gotta tilt yer head. please accept my apologies.

the first little dish here is a selection of salads thrown together after an afternoon at the outdoor pool: roma tomatoes, bocconcini, basil and some tasty vinegar. and then a lovely little collection of couscous, fresh veggies, and walnuts.

and then some tasty pizza. with a little bit of a gremoulade. because summer should always taste like lemon. (i think)

home alone

yo i just had this totally yummy dinner and noone was around to see it! it was baby carrots and beets roasted in ras al hanout and balsamic respectively and chucked together with spinach and mint, feta and toasted walnuts. the dressing was red wine vinegar and olive oil with a mashed-up clove of roasted garlic. it rocked! kinda obvious i guess but no less tasty for it. ding!

baby squid vs killer cow

last week's abendessen made me happy. thai beef salad one night, squid and chorizo stew the next. and then we passed the reins over to switzerland and tucked into some australian lamb. mm-mmm. surely people grow sheep around here though? why is it so hard to find lamb that hasn't been hauled over equator? tell me, please.

it doesn't even cool off at night

lightly beer-battered, shallow-fried fish tacos with fresh guacamole, sliced cabbage, coriander, and tomato salsa.

and then the shining star: fig and mascarpone ice cream.

1 1/2 cups sugar

1 3/4 cups water

450 g mascarpone

1/2 cup cream

fig confit

1. place the sugar and water in a saucepan over low heat and stir until sugar dissolves. simmer for 3 minutes, then remove from heat, and leave syrup to cool.

2. mix the syrup with mascarpone and cream. place in metal container and freeze for about 45 mins.

3. swirl in fig confit. return to freezer and stir at one hour intervals.

ta da!

pieces of sunday evening

fritto di salvia e alici with limey gin tonics at early dusk...

followed (some hours later) by lovely honey-braised duck from mister perry via the chris. he's so clever:

in lieu of little italy

so now we have a brand spanking new copy of italienisch kochen: neue rezepte aus dem river cafe and last night we had our first experiment with the antipasti section. the photos are terrible of course because the whole thing followed an early evening trip to wohnzimmer, but you can use your imagination. oh! and the guardian has some excerpts from the english version.

1. raw zucchini and rocket with prosciutto and mozzarella
2. grilled aubergine with roasted tomatoes and basil
3. roasted red peppers with capers
4. cucumber, mint, chilli and mascarpone

thrown together with a garlic, olive oil and fresh oregano pizza. mmm.