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Late summer/early fall is crumble time ... everywhere ...

and we also quite had a lot of it,

because we had so many garden fruits over here.

actually our family never gets tired of crumble,

it´s always tasty, fruity and so easy to make and

the whole kitchen smells like heaven.

I also put some in the freezer and can`t wait

to have them with a cup of cacao in winter.

so today I would like to share some of my very favorite

crumble recipes.

maybe you already figured out that we love semola over here !?

one of my favorite cakes from home is semola crust cake from

a local bakery...

so I thought why not give it a try as crumble version ?

and this try worked out very well, so that we are now having

this version most of time (with different fruit)

Mix the blackberries (+ ...) with the sugar, 1 teaspoon cinnamon, lemon juice
 and Marsala / red wine in a bowl. Then spread the mixture in a 
butter greased casserole or quiche dish. Preheat oven to 180 ° C.

  Now mix oats and semola with brown sugar, 1/2 teaspoon cinnamon and flour.  
Then knead in the softened butter, until everything has mixed well 
and scatter the crumbs, over the fruit.

. Bake the crumble for about 40 minutes gold brown. 
(or as crunchy and brown as you prefer)

  It tastes best when you have him served hot. 
and very tasty with whipped cream, vanilla ice cream or plain yogurt.

xxx ENJOY

It´s late summer ! So still some warm and pretty days ahead !

That also means in our region it`s blueberrie time.

So if you also have some fresh picked blueberries (or bought ones anyway:),

I highly recommend to try some blueberrie ice tea.

In my case I combined it with rose-tea ... which is such a perfect mix !

So here is how I made mine:

Simmer 2 cups blueberries, 1 cup water, with 5 heaping teaspoons 

of brown sugar until a good amount of blueberrie syrup is produced.

Afterwards pour it through a sieve into already with hot water filled teapot.

Then add around 3 tea bags of  your choice to the mix. 

Best suitable sorts are Rooibos and Black Tea.

Let it rest and cool down.

 Meanwhile you can prepare the rose water ice cubes.

Fill a tea pot with hot water and add some dry or fresh picked rose leaves.

(around 2-3 heaped teaspoons), let it rest and cool down

and fill it afterwards altogether with the rose leaves (which are by the way 
delicious, edible flowers) into the ice cube mold

and add some fresh berries. Let it freeze and enjoy it altogether

with the Blueberry Ice tea.

So good, 

     have fun enjoying the late summer days !

If you already read a few posts along this side,

you maybe noticed my love for creating recipes from

foraged, fresh picked goods.

It´s such an easy and fun thing to do .

So this year I first time tried a dasie recipe.

Daisies are not only edible flowers, they are quite healthy, too:

For example they stimulate the metabolism, are good for the skin.

They make a good eye catcher in every summer salad or

you can make delicious jelly, like in my version :

Dasie nectarine jelly:

pick around 5 cups of daisies, add juice of half of a lemon, 5 cups of water,
 a cut vanilla pod, let it sit overnight in the water, use a sieve to get the south afterwards.

Then I added nectarine slices from 3 nectarines, mashed it and let it cook with the 
right amount of gelling sugar 
( I used 3:1,  see prescription on the package for right amount for your jelly ).

What should I say ... it turned out so delicious, fresh and perfect for summer months,

I highly recommend trying making daysie jelly someday in your life:) ...

Have fun !

did you notice the smell of the air ?

It´s already smelling fresh and crisp around here, fall is near!

we now have these typical foggy mornings back these days, 

which is kind of bittersweet but anyway I love fall and I love late summer... 

so we use a whole lot of time being outside and soaking in the last summer days.

the photo above is from an early morning , sometimes it´s really worth it, 

to get out early and head in to nature, 

especially when the little one is awake quite early anyways...

so why not having a little breakfast-picnic outside,

while everything around you is fresh, clear and waking up...

it´s a beautiful start into the day.

so as mentioned spending some extra time outside

and also wanting to share more foraging things (as promised), 

... I still prepared some things that I haven`t shown you yet :

:

This summer and late summer we enjoyed eating some more

cold soups, which are perfect for warm days.

So since late summer has arrived and the ripe pear season has started 

and I found some places where cress is growing from spring till autumn, 

this is quite a good recipe to make on a budget, 

because you can make it with things out of your garden/forest.

You need :

2 tablespoons butter,1 onion (s), chopped.4 pear (peeled + diced),
2 zucchini, 1250 ml chicken broth (degreased),
2 bunches watercress (without hard stems)
250 ml whipping cream, Salt and pepper, white

Sauté onion in butter, stirring it 10min, altogether with the pears + zucchini 

and add 1 liter of broth. boil, then reduce heat and simmer for about 40 minutes.
Remove the pot from the heat, stir in the cress and simmer it about 5min. 

Then puree and stir it together with remaining broth and cream. 

Season with salt and pepper just before serving, reheat but do not boil. 

ready...Guten Appetit ! 

hey everyone, today I want to share something I´m really keen on which I haven`t already talked about yet. And I think I´m going to share some more bit by bit within the next months.

When I was a little one I didn`t really like eating and food at all, (which stressed out my parents a whole lot) so my dear granny invested much time in me, taking me out into the woods and nature, gardening and collecting food, plants and berries and afterwards I helped her to make some delicious meals out of our finds, we made juice, tea...

and it approved very well. we were a lot outside, which helped grow my appetite and step by step I developed an affinity for fresh food until today.

For those who read a few lines here in this space you already know, this little family just loves being outside,  good old nature walks and being in the woods.

Additional to that it`s not only fun to be outside but also quite useful because you can collect a lot of delicious edible plants for your family meals out in the nature .

So to start today I would like to share a very simple recipe with you.

I love cress, we have wet& shady places around here in the woods where it crows all year.

There are many delicious things you can make out of cress: soup, cress bread, cress butter,... or for example a real good pesto:

 I basically followed this recipe but for myself also added some extra ground hazelnuts and parmesan. I also tried it another time with olive oil instead of rapseed oil and also half the amount cress and the other half basil. There are many ways to extend the recipe after your own taste I guess, it´s perfect altogether with fresh baked bread, pasta, soup, asparagus or grilled things. 

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and for all of you who are generally interested in some foraging stuff I put together some of these things, I really like: ( yes of course, I put together a foraging inspired outfit:)...)

1 comfy but (stylish) denim overall like that / 2 comfy wander shoes for mama and baby hunters / 3 a good old rucksack / 4 80s sunnies (just suit well to the outfit:..) / 5 weather resistible sketchbook

6 Martha Stuart seasonal foraging recipes / some more good literature I found 7 / 8 / 9

  

Have a very happy Weekend, I think you`ll find me outside ! 

( linking up with Falling for Friday...)