Spending the last warm days of Summer in the forrest always feels magical. The first trees start to turn yellow and orange, there are mushrooms growing everywhere, you’ll see the last berries ripen on the bushes, you’ll find nuts and wild herbs growning everywhere. I think it’s the best time of the year for a chef, because there is an abundance of amazing ingredients. The products of late summer are on their peak of ripeness, the first fall products start to appear on the market. It’s the season of game and venison. And it is the start of truffle season.
A few years ago I ate an incredible plate of spicy sesame noodles in a small chinese restaurant. Since then I’ve been trying to recreate this dish and I am pretty statisfied with what I came up with. They taste almost like I the original dish. At least like the taste I remember.
Eggs Benedict is the perfect breakfast treat. A combination of a buttery hollandaise sauce, runny egg-yolks, crispy bread, salty ham, and some fresh chives makes it the ideal hangover meal. A salad on the side can even alter it into a light and tasty lunch or dinner. This is my unique way of preparing eggs Benedict.
Earlier today I decided to make Brioche Buns and now I am eager to share my recipe with you. These fluffy, yeasty, buttery, and slightly sweet buns carry an incredible shiny and golden crust. Not only are they the perfect burger buns, they can be additionally savored with some butter or strawberry jam.
Yesterday I went for a short walk with my mother and sister. I didn’t really plan to take photos or write about it, but luckily I had, as always, my camera with me. When I walked past three scottish highland cows I started taking a few pictures and was really happy when they turned out way better than I expected. I decided to upload them and hope you like them too.
Back in August 2014 I had the opportunity to spend a few days on a ship in Svalbard, Norway. Although it was just a three day trip, I thoroughly enjoyed it. I previously never considered the islands of Svalbard as a destination for my travels, yet now I seek to explore the islands further in the foreseeable future.