JamieOliver.com

Time is really flying away. At least this is the case when you are busy. I don't know the meaning of the word "boredom". There is always something going on, always something to do.
I have been busy in the kitchen as wel, trying some new things and experimenting a bit.
I tried a recipe that is called "Dampfnudeln" (steam dumplings) here in Germany. I had it written down in my old notebook, that I used 10-17 years ago. This time I tried to fill the dumplings with chocolate cream, peanut butter, or plum butter. Peanut butter was a bit dry. The only one that ended up good for photograping was the chocolate one, although the plum butter tastes best. That goes somehow close to what they call "Germknödel". Maybe I'm going to try that one again.
Then I did a salas with couscous and aubergine, courgette, onion, bell pepper, and tomatoes. That was a nice one. I'm not sure whether I used couscous before, but at least it has been quite some time.
Another experiment - the final outcome I will taste tomorrow - was a cake with a zwieback bottom and topped with a lime-cheese-cream. The cream already tasted nice. Now I have to think of some kind of decoration. Well, it's not absolutely necessary, but it would do a lot to improve the cake optically. I will see tomorrow about that.
The time for Food Revolution Day is coming closer and the time for my brief trip to London as well. It's only 6 more days and then I will enjoy a few days alone in the city, taking part in some Food Revolution Day events. I'm already, hm, well, ... exited!
The time is flying away!

Here comes another bread: with red wine and walnuts. Inside it looks a bit pink, kind of.
From my opinion the crust looks best from what I tried so far.
Maybe this would be something for Food Revolution Day: baking your own bread.

Again I had some time to continue my bread baking. This time I added garlic to the dough. The whole morning the smell of garlic was in the kitchen. This bread will not survive long.
However, I'm not so amazed of using cling film to cover the dough for rising - it was too sticky.

Another week another bread. Somehow I can't stop it. I have to bake bread every Sunday. This time I used chopped up hazelnuts and small pieces of dried apricots. It tastes nice with butter and jam or just with butter or just the way it is.

Somewhere I read something about rhubarb and that it would be the time for it to start it. Then I read something here on the forum as well and things got serious. I mentioned it to a friend and he said his mother could give me something to plant in my garden.
Finally today things worked out. I got and put it into my small piece of garden. I hope everything will worked out. Someone nice from France I know said, it needs patience. Well, I will see then whether I'm up for it.