What's For Lunch Honey? | Experience Your Senses - Seite 2 
Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert
As winter wraps its comforting embrace around us, there's nothing quite like the warmth that comes from a family gathered around a table. In the heart of this season, we are currently finding solace in shared moments, laughter, and the aroma of freshly baked treats. There is so much chaos in the world right now and many of the current events are tearing down many emotional barriers for me. I have been fleeing into the kitchen to find my peace and consolation. Enter my Apple Apricot Crumble – not just a dessert but a delightful tradition that beckons loved ones to gather. Bittersweet guilty pleasures knowing that in another part of the world - a part that is close to my heart there is so much suffering. A table adorned with the humble ingredients of my cherished crumble recipe. Apples and dried apricots, come together in a symphony of flavours, creating a dessert that's as heartwarming as the company it keeps. As I layer the oats and pecan streusel atop the fruit-filled goodness, it's not just a dessert; it's building memories. The sweet scent wafting through the kitchen becomes a beacon, drawing in Soeren like a magnet, eager to lend a hand with the crumble, Thomas sharing tales of winters shared with his family – it's a moment frozen in time, yet alive with the energy of togetherness. Winter, after all, is the season of huddling close, of finding comfort in shared spaces. The Apple Apricot Crumble becomes not just a sweet treat but a catalyst for conversation, a reason to linger a little longer at the table. It's a dessert that transcends taste; it's a reminder that the best moments in life are the ones we create together. So, as the winter winds howl outside, let your home be filled with the warmth of family and the aroma of Apple Apricot Crumble. Because in every spoonful, there's not just the taste of deliciousness – there's the flavour of love, laughter, and the joy of being together. Did you know that apples have been cultivated by humans for over 4,000 years? From the ancient orchards of Kazakhstan to the legendary Garden of Hesperides in Greek mythology, these fruits have journeyed through time, symbolizing everything from temptation to knowledge. The world probably does not need another apple crumble recipe, but there is something very special about this one. It simmers the apples with dried apricots in citrusy orange juice to release a beautiful sunny flavour. Otherwise, you take those lightly caramelized apples, and you put them in your baking dish and then comes the topping. The topping itself is often my reason to make the crumble. I add rolled oats for extra texture and flavour -they not only contribute a delightful crunch but also bring a wholesome, earthy flavour that enhances the overall taste. Meanwhile, the pecans add a buttery richness and a subtle nuttiness that lingers on the palate. Apple Apricot Crumble with Oats and Pecan Streusel Topping Print Recipe By: Meeta K. Wolff Prep Time: 30 min Total Time: 1 hour 45 min Makes: 1 shallow ovenproof pie/tart dish or 2 smaller 20cm pie forms Category: Dessert Cuisine: British/Fusion Ingredients Topping 65g flour 45 g rolled oat flakes 110 g pecan nuts, coarsely chopped 100g brown raw sugar 70 g butter, softened Filling 6 medium crisp apples (balance of sweet and tart) 95 g dried apricots, roughly chopped 1 organic orange, zest and juice 100g muscovado sugar 1 tsp ground cinnamon 1 tsp vanilla paste 1 tbsp cornstarch Pinch of sea salt Method Position a rack in the lower third of the oven. Preheat oven to 180°C. Butter one large dish or two smaller ones. To make the topping: combine all ingredients and mix well. Transfer to a freezer bag and chill until ready to use. To make the filling: in a medium saucepan, combine orange zest, juice, and chopped apricots. Simmer until apricots are soft. Set aside. In a large bowl, mix sugar, vanilla paste, and cinnamon. Halve, core, and roughly chop apples. Toss apples with the sugar mixture. Sprinkle cornstarch over apples and mix again. Stir in apricot mixture with juice. Scrape filling into buttered dish(es). Evenly distribute the crumb topping over apples. Bake until topping is browned and juices are bubbling: 1.5 hours for one large dish, 45–60 minutes for two smaller dishes. Serve warm or cold. Notes Choose the Right Apples: Use apples that hold their shape and balance sweetness/tartness (Granny Smith, Honeycrisp, or mixed varieties). Experiment with Spices: Try nutmeg, cardamom, or ginger for extra depth. Prevent Soggy Bottoms: Bake on a preheated sheet to crisp the bottom. Pair with Ice Cream or Whipped Cream: Adds a creamy, indulgent element. Verdict With the first spoonful of this Apple Apricot Crumble, your taste buds are met with a harmonious blend of sweet and tart notes. The soft, cinnamon-kissed apples and succulent apricots create a symphony of flavours that dance on your palate. The natural sweetness of the fruits is complemented by the toasty richness of the oats and the nutty warmth of the pecan streusel. As your fork descends through the layers, you'll encounter the comforting textures that define a perfect crumble. The fruit filling, tender and juicy, contrasts beautifully with the slightly crunchy, golden-brown topping. Each bite is a medley of textures, creating a satisfying and indulgent experience. In essence, this Apple Apricot Crumble is a celebration of flavours and textures – a dessert that not only satisfies your sweet tooth but also takes you on a journey through the comforting essence of family, tradition, and the richness of winter gatherings. You might like these baked sweet ideas from What’s for Lunch, Honey?: CHERRY COCONUT CLAFOUTIS PEAR AND CRANBERRY CRUMBLE WITH RAW HONEY AND GINGER CHERRY AND ROASTED ALMOND MARZIPAN TART All photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
So we’re all chiming in a new year. 2024! It’s real and raw as many are probably searching for a cause, looking to set new goals, counting the achievements, or just looking for a purpose. Let me give you some anti-philosophy! “I am not going to give you a destination. I can only give you a direction - awake, throbbing with life, unknown, always surprising, unpredictable. I’m not going to give you a map. I can give you only a great passion to discover.” ~ Osho My belief has always been that there is no destination but rather a journey we take, and this journey defines us. We succeed, fail, get up, are wiser, and then change and adjust our path to follow a new adventure. 2024 and we need to free ourselves from being suppressed by adherence to static belief systems and dogmas of socialisation or institutions that tell us we need to compete to get better than the next person, we need to be more successful, thinner, faster, richer …. I cannot but emphasise the importance of self-growth, freethought, emotional intelligence, mindfulness, love, celebration, courage, creativity, and … humour. Because in the end if you can laugh at yourself and your missteps in life, things become much more uncomplicated and straightforward. Focusing on creating an environment based on consistent and fulfilling principles can bring a unique and profound inner satisfaction compared to simply setting and achieving goals. Goals often represent specific achievements or milestones, which, once accomplished, may bring a sense of accomplishment. However, the satisfaction derived from living by consistent and fulfilling principles can be ongoing and more deeply rooted. This means shaping our daily actions, decisions, and interactions based on values and principles that resonate with our core beliefs. When we prioritize creating an environment guided by principles, we may experience a more sustained and intrinsic sense of well-being. Living in alignment with our values can provide a sense of purpose, integrity, and inner peace, regardless of external circumstances or specific achievements. If your goal is to “lose weight” by simply shifting the perspective to focusing on the guided principle of “wellbeing” you can create daily good habits and make positive decisions to help you reach your wish. It's not just wordplay; it's a mindset shift that can transform your journey. Suddenly, the journey becomes less about restriction and more about creating daily habits that nourish not only our bodies but our souls too. A big part of my daily well-being is making sure I am nourished right from the start of the day. Breakfast is often my most important meal as it not only fuels me, but I have realized that if my day kicks off with the right choices I find myself making positive choices for me throughout the day. Like I said above it’s a shift of the mindset. That is why in this post I am sharing 3 awesome ideas for easy, quick and very wholesome breakfast jars. Each one packed with all the good stuff your body and soul will need throughout the day. Carrot and Cardamom Overnight Chia Oats Print Recipe By: Meeta K. Wolff Prep Time: 10 min Total Time: 10 min + overnight Makes: 1 Jar Category: Breakfast Cuisine: Fusion Ingredients ½ cup oats 1–2 tbsp chia seeds 1–2 tbsp flax seeds 2 small carrots, grated 2 whole cardamom pods, slightly crushed ½ tsp ground cinnamon ½ to 1 cup plant-based milk 2–3 tbsp coconut yoghurt Maple syrup Yellow raisins Pecans, chopped MAKE IT! Mix all ingredients except pecans and some reserved grated carrots in a jar. Cover and refrigerate overnight. Next morning, stir in more milk/coconut yoghurt if desired, top with reserved carrots and pecans. Enjoy immediately or take it on-the-go. Notes & Tips Make it gluten-free: use certified gluten-free oats or rice flakes. Add protein: mix in 2 tbsp of your favorite protein powder. Rolled oats: maintain texture by using rolled oats instead of quick-cooking oats. Watch me make it Recipe video Matcha Chia Pudding with Raspberries and Coconut By: Meeta K. Wolff Prep Time: 10 min Total Time: 10 min + overnight Makes: 1 Jar Category: Breakfast Cuisine: Fusion Ingredients 2–3 tsp matcha powder 1 cup milk of choice (almond milk used) ¼ cup chia seeds ½ tbsp honey 2–3 tbsp Skyr ½ to 1 cup plant-based milk Toppings: fresh raspberries, coconut flakes, chopped almonds MAKE IT! Mix all ingredients except Skyr and toppings in a jar. Cover and refrigerate overnight. Next morning, mix in Skyr and top with fresh raspberries, coconut, and almonds. Notes & Tips Use High-Quality Matcha: ceremonial grade for vibrant color and flavor. Experiment with Sweeteners: adjust sweetness with honey, maple syrup, or agave. Make it a Parfait: layer chia pudding with berries and coconut for a beautiful parfait. Watch me make it Recipe video Millet Mango and Pistachio Porridge By: Meeta K. Wolff Prep Time: 10 min Total Time: 10 min + overnight Makes: 1 Jar Category: Breakfast Cuisine: Fusion Ingredients 100g millet, cooked 50–100ml plant-based milk Sprinkle of cinnamon Drizzle of maple syrup 1 mango, cubed 50g pistachios, chopped MAKE IT! Combine all ingredients except mango and pistachios in a jar, cover, and refrigerate overnight. Next morning, add cubed mango and pistachios before serving. Notes & Tips Warm it: microwave before adding fruit and nuts if you prefer it warm. Preparation Efficiency: rinse and soak millet before cooking to improve digestibility. Nutrient-Rich Millet: provides fiber, magnesium, and vitamins for sustained energy. Watch me make it Recipe video Verdict In Jar 1 I have for you: deep flavours of cardamom and cinnamon, sweet yellow raisins that plump up with the overnight treatment in the coconut yoghurt and the chia gives this a boosted protein kick. The grated carrots gives you the extra serving of vegetable to start off the day! Carrots are a good source of dietary fiber, aiding digestion and promoting a feeling of fullness. Fiber also helps stabilize blood sugar levels, preventing energy crashes later in the day. Jar 2 I give you: Matcha Chia Pudding with Raspberries and Coconut offers a well-balanced fusion of matcha's earthiness, coconut's creaminess, the unique texture of chia seeds, and the natural sweetness of fresh raspberries. The result is a delicious and nutritious treat that satisfies both the taste buds and the desire for a wholesome breakfast or snack. For Jar 3 I have: A Millet Mango and Pistachio Porridge which is not overly sweet, allowing the natural flavors of the ingredients to shine through. It's a dish that can be enjoyed as a nourishing breakfast or a wholesome snack, offering a delightful fusion of fruity, nutty, and creamy elements. The natural sweetness of ripe mangoes infuses the porridge with a burst of fruity flavor while pistachios provide a satisfying crunch, adding a rich and slightly earthy nuttiness to each bite. You might like these breakfast ideas from What’s for lunch, Honey?: OVERNIGHT 5 GRAIN BIRCHER MUESLI WITH GOJI BERRIES AND GREEN APPLE VANILLA SPELT PORRIDGE WITH CARAMELIZED QUINCE AND CRANBERRIES RASPBERRY ROSE COCONUT SMOOTHIE BOWL WITH ALMOND BUTTER FRUIT AND NUT GRANOLA All photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Homemade: Spiced Ginger Gin
Always looking for a good way to spread some homemade happiness over the festive season. Being Indian I love playing around with a mix of spices and Christmas time allows me to liberally dig into my spice bag and concont something each year. This year I wanted to spread some good spirits without all the buzz that is often involved with festive drinking. Christmas is about bringing everyone together. This non-alcoholic delight is my way of ensuring that every guest, young or old, can clink glasses and join the merriment. I love how this Spiced Ginger Gin can be the star of the show or play a supporting role. Over ice, in a mocktail, or as a secret ingredient in a holiday recipe—I've tried it all, and it never fails to impress. The Evolving Landscape of Non-Alcoholic Gins: In the ever-evolving landscape of beverages, a remarkable transformation has taken place, especially in the realm of non-alcoholic options. What was once a limited selection has burgeoned into a diverse array of choices, and non-alcoholic gins have emerged as a true revelation. No longer relegated to the sidelines, these alcohol-free alternatives have not only gained popularity but have become a symbol of innovation and taste. For some Christmas might be a little more subdued and pensive this year. The world out there to me seems to have gone mad. Nonetheless, I take my moments from seeing the immense compassion and great solidarity so many people are showing. That alone gives room for hope and some little light for celebrations. I love Christmas to be honest. Many of you who follow the blog over the years will know that although it is an adopted festivity for me, yet I love everything about it. From the glimmering tinsel that transforms my home into a winter wonderland to the decadent aroma of roasting duck breasts that signals the arrival of festive feasts, every element of this joyous season holds a special place in my heart. From tinsel to togetherness: It's not just about the decorations or the food; it's about the shared laughter, the exchanged smiles, and the love that permeates every corner of my home. And yet this year while I will cherish each moment of my time with my family, I will be thinking of all those families who carry the burden of grief. My heart will be with all the people who find themselves in the spaces of grief. Their courage, resilience, and enduring strength deserve acknowledgment. Hitting all the right spots this Christmas with my Lingonberry Festive Cake The days of lackluster non-alcoholic options are long behind us. Today's non-alcoholic gins stand as a testament to the industry's dedication to crafting complex and nuanced flavors. My Spiced Ginger Gin exemplifies this renaissance, offering a taste experience that rivals traditional spirits. Cheers! Recipe: Spiced Ginger Gin Print Recipe By Meeta K. Wolff Prep Time: 10 min Total Time: 10 minutes plus 24-36 hrs infusing Makes: 800ml Ingredients 100g ginger, peeled and roughly chopped 4 cinnamon sticks 8 cloves 6 cardamom pods 100g light brown soft sugar 4 cinnamon sticks 700ml gin (with or without alcohol) Method Thinly slice the ginger. Add the slices and cinnamon sticks, cloves and cardamom pods into a 1-litre sterilised wide-neck bottle, pot or jar. Add the sugar and pour in the gin. Mix everything till the sugar has dissolved, cover and leave in a cool, dry place to infuse for 24-36 hrs. Don’t leave it any longer, as the gin will start to taste bitter. Strain through muslin- or coffee-filter-lined funnel into sterilised bottles and seal. The ginger gin will keep for several months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use it as the base for a hot toddy. Closing thoughts As you immerse yourself in the enchantment of the holidays, consider making Non-Alcoholic Spiced Ginger Gin a cherished part of your festivities. Here's to crafting memories, savoring flavors, and relishing in the magic that Christmas brings.During this season of festivity, may our joy be tempered with compassion. As we gather with our families, let's hold space in our hearts for those who, for reasons beyond their control, cannot celebrate. In acknowledging their pain, we honor the resilience that defines the human spirit. Wishing you all a warm festive season and hope your 2024 starts on a happy, high note! All photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Zesty Olive Medley: Marinated in Preserved Lemons, Infused with Cumin and Za'atar
The heartbeat of P@l3st!ne lies in the roots of the زيتون (zaytoun) tree. As a resilient symbol of peace, heritage, and sustenance, the olive tree is more than an icon – it's the lifeblood of families. Tales that span centuries echo the strength of a people, rooted deep in the soil. Generations of families are bound to these majestic trees, sharing a timeless connection. At every harvest, families unite, forging bonds as enduring as the ancient groves. Each olive harvested is a celebration of legacy, uniting generations and honouring the spirit of kinship. In Arabic cooking, olives bring a burst of flavour and a symphony to savour, weaving tradition into every dish. From the first golden drop of olive oil to the tangy richness in every bite, for families in the Levant, olives and olive oil are the essence of home-cooked warmth and shared stories around the table. Inspired by this spirit I got into the kitchen to bring some bright and citrusy flavours to my olives. I read that particularly in Ga-za families have a palate for tartness: lemons, sumac, za'atar, and dill, bring together a zesty palette of flavours. The 29th November was the International Day of Solidarity with the Palestinian People and I got into the kitchen to show my respect. It was the need to pay this tribute and show my solidarity that has brought me back to my blog. It’s been here over the past three years waiting for me to find the moment to return. A lot has happened - stories that I will save for another post, for I do plan there to be more posts. But today I start with an easy recipe, that provides the same burst of flavour enjoyed by Gazans.I've also posted a recipe video for these beautiful marinated olives as a Reel over on my instagram. Come over and say hi if you are not already part of my GramFam. Recipe: Zesty Olive Medley: Marinated in Preserved Lemons, Infused with Cumin and Za'atar Print Recipe By Meeta K. Wolff Prep Time: 30 min Total Time: 24 hours Makes: 1 Jar (850 ml) Ingredients 200g green olives 1 tablespoon Za'atar 1 teaspoon cumin seeds 2 garlic cloves, thinly sliced 1/2 preserved lemon, coarsely chopped 2-3 sprigs thyme 4-5 mild green pickled pepperoni 60g pistachios, coarsely chopped sea salt, to taste freshly crushed pepper 3-4 tablespoons olive oil Method Heat 1 tablespoon of olive oil in a small pan over medium heat. Sauté cumin seeds and garlic slices till slightly brown and aromatic. Set aside. Place olives, chopped preserved lemons, za'atar, thyme, pepperoni in a bowl. Pour over garlic and cumin with the oil. Give this a good mix. Then add seas salt and pepper to taste. Finally, add the chopped pistachios and mix again. Transfer to a 850ml large jar. Pour over the remaining olive oil and seal. Leave this at room temperature for at least 24 hours.Notes The longer you leave this to infuse the better the taste.In the refridgerator the marinated olives should last for up to a week. In smaller jars these make great presents, for example, fill the Christmas stocking with a jar of this for family and freinds Verdict I’ve used a rich and slightly tangy olive oil from Lebanon, adding a brilliant bite to the tanginess of the preserved lemons and the earthy flavours of za’atar. Manzanilla olives, cumin, crispy garlic and crunchy pistachios bring the whole flavour palette together. Please note: To all my trusty followers, I have had to change the way you receive your posts as “Feedburner” is out of date. I am now using follow.it and have imported all my followers here. I look forward to seeing you around and for your feedback again. You might like these sauces and dips from What’s for lunch, Honey?: HOMEMADE PASSIONFRUIT CURD SPICY KETCHUP, FRUITY MARINARA AND PASSATA DI POMODORO PEAR CRANBERRY CHUTNEY SPICED WITH STAR ANISE All photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
St. Lucia Saffron Buns - Lussekatter
Ho ho ho and getting into that Christmas vibe here! Every weekend I have been taking out a few select favourite decoration pieces, adorning the various corners of the house.. Every year, I buy new pieces and mix them up with some of my very cherished older ornaments. In the kitchen, I have to admit we have been baking and cooking up a storm almost every weekend. Do you already feel the clothes tightening around the waist? With the gyms closed my motivation to get upstairs to our workout space has been rather low, instead, I find myself heading into the kitchen to experiment and try some classic recipe. Beef bourguignon, Stroganoff, Osso Bucco - we are spending weekends in the kitchen tackling these classic, long-cooking recipes. It's quite a bit of fun as I have dug up my old handwritten cooking journal where I wrote these recipes down several years ago during my kitchen training at hotel management school. These Scandinavian saffron buns called St. Lucia buns or "Lussekatter" are one of those Christmas time classics that I have really come to love. I think it is the wonderful addition of saffron, which not only gives this sweet yeasty dough their vibrant colour but also makes it beautifully sublime. St. Lucia Day, falls on 13 December and is celebrated throughout Scandinavia. They symbolize the light of Christianity throughout the darkness of the world. These saffron buns are a Scandinavian custom that has become a permanent baked-good tradition during the holiday season and leads up to Christmas. I have often wondered how saffron came to be a part of this recipe. A thought behind the addition of saffron is that apprently is was to symbolize the sun and the light. They are shaped in various forms, but the traditional spiral “S” shape is an ancient symbol for the sun and life. It is tradition today to also adorn each one with a raisin or two. Recipe: St. Lucia Saffron Buns - Lussekatter Print Recipe By Meeta K. Wolff Prep Time: 1 hours 20 min Total Time: 1 hour 40 min Makes: 15 pieces Ingredients 150 g butter 2 cups plus 1 tablespoon plus 1 teaspoon milk 50 g fresh yeast ¼ teaspoon saffron threads, gently crushed 150 g granulated sugar 1 teaspoon salt 2 large eggs 900 g all-purpose flour, plus more if needed Raisins, for decoration 1 egg, for egg wash Method In a medium saucepan over medium heat, melt the butter. Whisk in the milk, yeast and saffron and remove from the heat. Add in the sugar and combine. Whisk in the 2 eggs and pour the mixture into a large bowl. Add in the flour and salt, and mix to form a sticky dough. Turn it out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover with a tea towel and let it rest for 45 minutes, or until doubled in size. Divide the dough into 14 or so equal portions. Working with one piece of dough at a time, roll out into a strand, roll up one end into the middle, and roll the other end into the opposite side, forming an S-shape (see photos for inspiration). You can also shape them as desired. Place the buns on two large parchment-lined baking trays. Let the buns rest, covered with a tea towel, for another 15-20 minutes, until doubled. Preheat the oven to 400°F / 200°C. Decorate the buns with raisins. In a small bowl, whisk the egg for the egg wash and, using a soft-bristled brush, lightly brush the egg on top of the dough. Bake the buns, one tray at a time, for 10-12 minutes, until golden. Notes You’ll want to eat these buns on the day while they are still fresh or possibly the day after. Use any leftovers that have gone stale to make a bread pudding. All photographs and written content on What's For Lunch, Honey? © 2006-2020 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Saffron and Pear Crown Cake
Did you know that the ancient Egyptians can be credited with creating the celebration of birthdays? They believed that when their pharaohs were crowned, they became gods, so their coronation signified their new "birth" as a God. Later it was the Ancient Greeks who borrowed this tradition, but very rightfully thought that a dessert would make the celebration all the more meaningful. The Greeks baked moon-shaped cakes to offer Artemis, the goddess of the moon, as tribute. They decorated the cakes with candles to make the cakes shine like the moon. I for one am so glad that over the centuries we have kept this tradition alive. Birthdays for me have always been a special treat - a way not only to commemorate a special occasion but also to have a good reason to indulge in all the cake one can eat. My big celebrations are actually for this space of mine. My blog - a place that I have always called an “extension to my home” and from the first day I started posting here I have always stayed true to this idea. Thirteen years ago on a late February afternoon, I decided to publish “What’s for lunch, Honey?” for the whole world wide web. I did not have a clue of what I was doing and what I was getting myself into - I just went with my gut and dived into the deep end. That has actually always been my way of doing things. My mum always likes to tell the story of how I learnt to swim. I was just a little over a year and my dad was refurbishing a hotel in Cairo at the time. We lived in the hotel and one day at the pool I was apparently kicking up a fuss as I did not want to put on the swimming floats I had been told to wear. For a second my mum turned away and I took the opportunity to run to the edge of the pool and just dived - literally into the deep end ... and I paddled my little heart out, but learnt how to swim that day ... without the floats. While my swimming story had a good outcome, there have been times that the “diving into the deep end” has not always been to my advantage and there have been times that I felt like I was drowning - but regardless of the outcome I always came out of the situation wiser and having learnt a new lesson. With my blog, I have done nothing but ride a fantastic wave of highs over the past thirteen years. Back in 2006, we were literally a handful of food bloggers. On the fateful day I hit “publish” I did not even know what a food blogger was, in all my naivety I was under the impression that “What’s for lunch, Honey?” would be read mostly by my family and friends, where we could have a common platform to discuss recipes and food trends. I did not pay an ounce of attention to my pictures or the quality of the visuals I was putting up. If you go back to a few of the posts from that year you will cringe at them - but I still hope you will come back to this post with a smile on your face. Because you see I do! There is a reason I have left those images there - they remind me of my journey I have taken, the winding path I have walked, the massive steps forward I have taken, all the many things I have discovered and mastered and all the incredible doors this blog has opened for me. I smile because I have met some incredible people through the blog and who I now feel very lucky to call friends. I smile because - as ridiculous as it may sound - through this blog, I discovered my real passion in life and my calling. At some point, I did come to the realization that visuals do matter and the eyes eat before our stomachs so I invested in a DSLR camera, a good lens and began discovering everything I could about food photography. Luckily, this blog introduced me to the handful of food bloggers that were active back then and our platform was Flickr. I took pictures and posted them on the various photography groups, inhaling all the feedback. I would then go back and apply the new details to my next set of images. I read all I could find but mostly - true to my nature - I just dived into it and practised, disciplining myself to grasp all the aspects of food photography. What started as a platform to write, develop and exchange recipes took a turn into the world of photography, particularly food photography. I was - and still am - happiest when I am behind the camera. I found myself developing and creating new recipes just so I could photograph and portray them for my camera. At some point “What’s for lunch, Honey?” began getting a wider attention and the accolades began to pour in. My blog and I were often featured in renowned magazines and websites all over the world - but what still to this day makes proud as a peacock is the fact What’s for lunch, Honey? is one of 50 best food blogs in the world as determined by The Times UK. I was not swimming anymore - I was flying high! I still smile at this. Even though there was a lot of success I really made sure to keep my feet firmly planted to the ground - my grandmother always used to say that high flights of haughtiness always ends with a low exit of scorn. I remember hearing this all my life and reminded myself to enjoy the feeling of flying, but staying humble and keeping my dignity would get me further. I never was the one to settle on my laurels as my inquisitive and curious nature automatically pushes me to discover more and keep moving on my path. I have shared so many stories, ideas, thoughts and information on this blog - my mind gets dizzy at all the words I have bubbled, churned and served on here. I enjoyed the writing - this was the space where I came to sort my thoughts or tell you all a story I was reminded of from my teenage years or childhood. It allowed me to connect with you and get your feedback. I loved being here and it truly fulfilled my idea of inviting friends over to my extended home to share food, photos and conversation together. Through the steps, I have taken with What’s for lunch, Honey? I was able to walk through some spectacular doors that the blog opened for me. I took on the role of the instructor and now teach food photography to some wonderfully talented people in bespoke workshops all over the world. I now work as a food photographer and stylist for several clients and magazines. And when I am not working I am still taking pictures, diving into the deep end to learn something new and keep pushing myself further. The world of food blogging has changed so much in thirteen years. While I truly enjoy discovering all these new blogs, I am not an advocate at how things have developed. The stress and pressure it causes on many of my younger fellow bloggers do not add up in my book of doing what you love - blogging burn-out is a real thing now! I have not been around here as often as I would have liked to in the past year. 2018 was personally a hard year as I lost two very close people in my life. Although I had so many words I wanted to spill out and get out of my system every time I sat down to write a post - I felt overwhelmed. I needed the time. I feel like coming back to my extended home again and hope I can find a better routine to share my stories more regularly with you all. For today, I am happy to have you all here again with me. I have cake for you - a sublime cake that fits the purpose of a humble yet extravagant (if you can imagine such a thing) celebration! My grandmother always said that saffron was the queen of all things glorious and divine, sharing it with friends and family shows how special they are. I listen to my grandmother and made a cake that incorporates the humble pear with the grandiose saffron. It is a simple and easy bundt cake but light and moist so that indulging in two slices will be easy. I also use an extravagant bundt form fittingly called the “crown” - after all my blog celebrates a special occasion - today I dress it up in a crown to thank it for all it has given me. Recipe: Saffron and Pear Crown CakePrint Recipe By Meeta K. Wolff Prep Time: 30 minutes Total Time: 60 minutes Serves 10 Ingredients30 g breadcrumbs 50 g butter, melted 100g whole milk ½ teaspoon saffron - plus more for serving 3 small pears, peeled, cored and cut into bitesize pieces a squeeze of lemon juice 325 g granulated sugar 4 eggs 300 g all-purpose flour 2 teaspoons baking powder 1 teaspoon vanilla paste pinch of salt 50 g Greek yogurt - plus more for serving icing sugar for dusting MethodPreheat the oven to 180 degrees C and position a rack in the middle. Brush a 25 cm bundt pan with some of the melted butter then generously sprinkle the oan with the breadcrumbs, tipping out any excess Add the melted butter to the milk and sprinkle the saffron into the mixture. Stir to combine and allow to infuse. Set aside. Add a squeeze of lemon juice to the pears to avoid them getting brown - set aside. In a mixing bowl of a standmixer and using the ballom whisk, beat the sugar and eggs until thick, light and fluffy. Mix the remaining dry ingredients together and sift into the egg mixture. Fold the mixture with a spatula until incorporated. Add the Greek yougurt and saffron-milk and fold gently until completely combined. Pour the batter into the buttered bundt pan. Add the pieces of pear. Bake the cake for approx. 30 to 35 minutes in the oven or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan, then turn out onto a serving dish or étagère. Dust with icing sugar and serve the slices with a mix of extra Greek yogurt and saffron. Verdict Thirteen years is a long time - moreover those are a lot of posts. There is always something homey about the aromas of a freshly baked cake - but the perfume that fills the house with this cake is rather sublime. Make sure you do get really good quality saffron - I am a bit partial to the Persian ones - I find they have a slightly sweeter fragrance and it adds a beautiful color to the dishes it is used in. Together with the juicy pears this truly makes a brilliant way to celebrate any birthday! You might like these birthday cake ideas from What’s for lunch, Honey?: CHOCOLATE OVOMALTINE DAIM CAKE APRICOT SAFFRON CAKE CHOCOLATE ORANGE CAKE WITH SALTED CARAMEL GANACHE All photographs and written content on What's For Lunch, Honey? © 2006-2019 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Poppy Seed & Chai Mini Cakes with a Chai Cream Glaze
There obviously is no topic that is hotter and en vogue in the first month of the year than “health, fitness and weight loss!” Year for year we list our goals and, year for year these topics always make the top 5 list of New Year’s Resolutions. Over the turn of the year my WhatsApp and Telegram messages were brimming with all the tips and to dos my friends were planning as soon as January came along. The gym I go to has been uncommonly full this month with people, sweating and pushing a few extra weights, determined to stick to those earnest goals they set. Every blog and food website I have visited this month also has some awesome recipe list on “detox”, “clean” food and how we can eat better through the year. I guess that is why I waited patiently to post my first recipe of 2019. . At the very latest by the end of January our bodies are swinging against us and every tiny pore is craving something more than kale and co.. “Dry January” or “Veganuary” were some of the concepts my friends were partaking in and I was having trouble to relate to throughout the month. January has got to be the dullest month anyway without having the added pressure of trying to become super, better and fitter humans overnight. Please do not get me wrong! I am a very strong believer of eating well and nourishing our bodies properly. My belief is that we have to develop a more intricate relationship with our bodies, minds, souls and hearts and enrich, tend and cultivate a healthier connection with ourselves. When we nourish ourselves, we need to pay attention to what we feed our minds, our souls, our bodies and our lives. It is important for me because these factors always play a decisive role to help me create a nourishing environment conducive to my growth and well-being. And I have never really been very good at depriving myself of the things that have positive effects on my well-being. The balance of whatever we do in life makes it a happier and healthier way to live. That has always been my goal in life. I never walk away from things that make me happy. I have my days of binge burgers and chocolate, but balance it out with a regular weekly healthy mix of fitness and nourishing meals. I have my phases of toxic emotional stress but I find my equilibrium by inviting friends who nourish my heart with their beautiful vibes. I have those evenings where my brain just needs to feed on trashy soaps and movies but I counterbalance by fuelling the brain with a phenomenal ballet. And let’s be honest having a comfortable vice to fall back on just makes a dull and depressing month like January easier to master. So, here we go – I am here to put a smile on your sugar-shunned faces with something a little sweeter and tastier than the sugar-free, meat-free, carb-free, fat-free, nut-free and fun-free food you have been eating for the past few weeks. These little cakes are truly the most refined and flavourable way to break the January fast. I made them into mini-cakes so they do not feel too sinful but I cannot guarantee you will stop at just one. The aromatic spices and the brewed tea give the cakes a magnificent kick, the poppy seeds an awesome crunch while that glaze just adds a silky sweet highlight. To be honest the cake itself is not too sweet so if you really want to start the act of balance here you can leave the glaze out – but hey find the balance elsewhere. Today, just make these and enjoy it with a hot steaming cup of spiced chai. Recipe: Poppy Seed and Chai Mini Cakes with a Chai Cream GlazePrint Recipe By Meeta K. Wolff Prep Time: 20 minutes Total Time: 45 minutes Makes 10 to 12 mini cakes IngredientsCakes 240 g all-purpose flour 50 g poppy seeds 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon ground cardamom ¾ teaspoon ground ginger ¼ teaspoon ground cloves 115 g Butter, room temperature 2 large eggs, room temperature 150 g fine granulated sugar 80 ml brewed spiced black tea, cooled and at room temperature 120 ml whole milk, room temperature 50 g sliced almonds Glaze 120 ml sweetened condensed milk 50 g icing sugar 30 ml brewed spiced black tea, cooled and at room temperature MethodPreheat the oven to 180 degrees C and position a rack in the middle. Butter 10 to 12 mini-gugelhupf forms with butter, alternatively you can use a muffin form lined with paper liners. Sift flour, baking powder, salt, ginger, cardamom, and cloves into a bowl. Using a stand mixer fitted with the paddle attachment or using handheld beaters, whip the butter until creamy. Add the sugar and continue to whip till mixture is pale and creamy - approm 3 to 4 minutes. Add the eggs, one at a time making sure each one if fully incorporated before adding the next one. With the mixer turned off, add the tea, milk, poppy seeds and the sifted dry ingredients. Turn the mixer on low and quickly beat the mixture only until everything is incorporated. Remove the bowl and using a rubber spatula give the mixture a couple of folds, making sure to to clean the sides and scooping the bottom to make sure there are no lumpy bits sitting at the bottom of the bowl. Spoon the batter into the gugelhupf or muffin forms and bake in the hot oven for approx. 20 minutes, or until a toothpick inserted into the center of one of the cakes, comes out clean. Cool the cakes completely on a wire rack. While the cakes are baking make the glaze by mixing the condensed milk, icing sugar and the brewed spiced black tea in a small bowl. The consistency should be a nice thick and pourable glaze. When you are ready to serve drizzle the glaze over the cakes, sprinkle with the sliced almonds and serve. Verdict As we enter February, I think a pat on the back is order. You hung in there and had the will to see yourself through your goal. Now have a break – and indulge in a few of these. Tomorrow, you can get to the gym and make a gorgeous buddha bowl. I thank all of you who have sent me some lovely messages asking me if I have been well. I know I took a long break from blogging this time. I did miss this space! I have had a busy few months and for those who follow me on Instagram know that I have been well albeit working hard to keep my balance. Need a few more cake ideas? Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing Sour Cream Maple Banana Cake Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata All photographs and written content on What's For Lunch, Honey? © 2006-2019 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Cherry Coconut Clafoutis
It made a lasting impression and it deeply fulfilled my soul. Madame Maillard brought it out in a cast iron pan not much larger than a dessert plate. The sides were puffed up like a soufflé and browned on the edges, and the juices of the fruit left a blood-red trail within the ridges. Peeling off some waxed paper from a small ceramic bowl she pulled out of the fridge and to my delight, she formed the perfect quenelle of Crème Fraiche and carefully placed it on top of my very first cherry clafoutis. Up until this moment, I had not taken to the meal too well. The starter had put me off and I was picking at the rest of the courses with extreme trepidation. Monsieur Maillard had set down a plate of cold thinly sliced meat drizzled in a vinaigrette-like sauce and some lovely homemade warm bread. Without a break in their chatter, my host forked a slice on my plate spooning some of the sauce over the slice of meat. The dish was cold but I decided to dip the warm bread into the sauce. As I sliced into the meat, I had a flash of a second thought. I had no idea what I was eating but my brain registered something about a Tête. I took another bite and was not sure if this was really what my palate imagined when I had decided to spend a summer in Paris with a guest family. But then I heard it again and I pricked my ears to get the gist of exactly what I was eating - Tête de veau. My face must have fallen as I heard giggles from across the table. My A'level standard French was able to translate calf's head for me to understand what was on my plate. I continued to chew the meat trying very hard not to fulfill all the clichés of a foreigner in France. But it was no good I was unable to finish my plate and tried to avoid the smirks of the others on the table. I awaited the next course with a certain anxiety but was quite relieved to see the familiar form of chicken in the roasting pan. Grandmére Maillard put a reassuring hand on my arm, making me feel insignificantly better. The chicken was filled with liver patè and while it looked elaborate for a family meal it tasted rather bland, the meat dry and insipid. Nonetheless, I cleared my plate more due to the fact of being hungry after a whole day at the language school and I did not want to come off as a picky or spoilt towards my guest family. "Grandmére Maillard a fait le dessert aujourd'hui!" - Grandmére Maillard had made the dessert today.Spoons and plates were passed around, I could feel the slight excitement at the table as everyone waited to be served a portion of Grandmére Maillard's cherry clafoutis. The fluffy custard with the golden ruffled edges was dotted with sweet dark French cherries stewed to a jam-like consistency. It had gotten quiet around the table, the only sounds were of the spoons scraping the plates as we all voraciously devoured the clafoutis. My first cherry clafoutis back when I 19 has somewhat of an iconic place in my heart. After tucking into Grandmére Maillard's cherry clafoutis I visited a local bookstore a few days later to browse through some of their cookbooks. Of course, I was looking for a recipe for a clafoutis. Having found a few, I was finding it hard to believe that only the most basic of ingredients like milk, eggs, flour, and fruit could produce a dessert so utterly glorious. Feeling underwhelmed and expecting a lot more to Grandmére Maillard's clafoutis I decided to ask her. Her English was modest at best and I was hoping that my French lessons would pay off. It came as a surprise to me when she confirmed that a clafoutis used only basic everyday ingredients and the freshest of seasonal fruits. However, she did give me a valuable tip that day. She told me that many make their clafoutis cake-y, which happens to be quite fine but the real appeal of a clafoutis is when the texture is smooth like custard. Since then many years have passed and I have made a lot of clafoutis - a few have been quite lousy! But over the years I like to think I have found a great balance in making a pretty good clafoutis. It is not quite like Grandmére Maillard's clafoutis - that is right up there and I definitely believe that a good doses of my memories make that clafoutis unforgettable. This summer when I went to the cherry orchards armed with my blue bucket - I could not help but remember my first clafoutis. There was no doubt in my mind that some of these cherries would be used for the creamy custard dessert. I played around with an idea I have been having for quite some time. I wanted to pair the cherry flavors with coconut and make it using a grain-free flour. I used coconut blossom sugar and as I was mixing the batter it turned into a beautiful café au lait color and as it baked the kitchen smelled of caramel and toffee. I also use a light coconut milk drink and coconut flour. I found the custard turned out to be wonderfully silky and creamy with a slight hint of coconut. I leave some of the cherry pits in the clafoutis as I always find it gives the clafoutis a nutty boost. Give it a try if you like and come back and tell me what you think. If cherries are out of season now - then try these with plums. I have a clafoutis with fresh German Zwetschgen in the oven right now - you use whatever you have. Recipe: Cherry Coconut ClafoutisPrint Recipe By Meeta K. Wolff Prep Time: 30 minutes Total Time: 1 hour 15 minutes Serves: 6 Ingredients450 - 500 g cherries (either pitted or not) 295 ml coconut milk 155 g cococnut blossom sugar or brown sugar 4 large eggs 70g coconut flour 1 ½ tsp. vanilla extract pinch of sea salt Butter, for greasing the pan about 2 teaspoons semolina, for dusting the pan MethodPreheat the oven to 190 degrees C and position a rack in the middle. Butter a 24 cm round baking tin and dust it lightly with the semolina. Shake out any excess. Place all the cherries in one layer into the tin. In a food processor or a blender combine coconut milk, sugar, eggs, coconut flour, vanilla extract and sea salt and blend until the mixture is smooth - this should take about a minute. Stop in between and scrap the sides of the container. Slowly pour over the cherries, trying not to disturb them too much. Bake for 30-40 minutes until the custard is puffed and golden brown and a tester inserted into the center comes out clean. Serve at room temperature with some powdered sugar dusted on top if desired. Verdict I’d like to think there was a lesson in all this - the best things in life are rather simple and if you want to jazz the simple up a bit it does not take much. A simple cherry clafoutis was jazzed up to give some exotic summer flavour with coconut. The custard is silky and smooth. I like to do it in the blender as it really gets rid of any lumps nicely to leave a batter with a thick texture. Our temperatures right now are crazy hot - almost 30 degrees C. One would not think it was September! We are still sitting outside and enjoying the balmy hot weather with summer-like desserts and barbecues as if we were still in the middle of June!I will be off to a even hotter region next week as I head out to Dubai for a few weeks. Lots of great things happening there and I look forward to seeing all my awesome people there - family and friends. I am sure when I return the weather has turned and the beuatiful colors of Autumn will be upon us. Have a good few weeks and do follow me over on my Instagram as I will be updating my stories and feed there - just in case you miss me! Clafoutis, Crumbles and Cobblers on What’s for lunch honey?: PEAR AND CRANBERRY CRUMBLE WITH RAW HONEY & GINGER DARK CHOCOLATE CHERRY AND TAHINI CLAFOUTIS Berry Peach Cobbler with a Lemon and Vanilla Crust All photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Beer-Braised Pulled Pork Tacos and a Spicy Mango and Pineapple Salsa
What does a civil engineer, a teacher and an industrial mechanic have in common? Besides sharing a friendship for over 30 years, it was a passion for beer that kindled the first sparks for three young men from Schmalkalden to establish a small brewery. Martin, Hendrik and Matthias are born and bred in Schmalkalden, a small quaint town in the southwest of Thuringia. They have been childhood friends for decades, sharing a bond that only a lifelong friendship seals. As I sit together with Hendrik and Martin in the cosy foyer of their brewery, I feel the warm camaraderie between them and their easy-going and affable manner creates and very relaxing mood. I am looking forward to getting to know them and have been keen to hear their story. Martin Reformat is the civil engineer in the trio and works at the Bauhaus-Universität Weimar. He was literally fed-up and bored with the mainstream beer production and decided to take things into his own hands. He began brewing his own beer to cover his own personal needs. That was back in 2013 when Martin was part of the Music Society in Schmalkalden together with Hendrik (the Teacher) and Matthias (industrial mechanic), - it did not take long for them to also jump on board. By 2015 they were experimenting with different ideas, brewing beer from Hendrik's mother's washhouse. They were thrilled with the results and when kegs of their beer were shared at friends' parties, they realized that they have a good hand at beer brewing. The Craft Beer trend from the USA has also been slowly developing here in Germany. Artisan brewed beer is increasingly attracting more and more beer drinkers with its occasionally exotic flavours. For the three Schmalkaldeners, the idea of developing handmade beers came alive and things began rolling fast. From the very beginning, they were certain that their beer would be a regional product carrying the "Made in Thüringen" seal. "Das Wasser kommt aus dem Wasserhahn!" Martin declares, explaining that the quality of drink-water in Schmalkalden has the ideal values to brew beer. Hendrik explains that their malt has the farthest journey to travel - approx. 30 kilometres from Schmalkalden from Nord-Franken, while the hop is from Altenburg. Even the recipe of their first beer the "Broihan" is an Ur-Schmalkaldic recipe, obtained from Peter Handy, the Chairman of the Association for Schmalkaldic History and Regional Studies e.V. (Schmalkaldische Geschichte und Landeskunde e.V.). The recipe, Hendrik points-out, was written in old units of measurements and they needed to be translated into today's units. It did not take long for them to outgrow the washhouse and by April 2015 they moved to a bigger space provided to them by the Wohnungsbau GmbH of the city of Schmalkalden. A small former co-op (Treppenkonsum) with several flights of stairs was converted into an operating brewery in just 2 weeks. But wait, weren't those stairs impracticable for a brewery, considering all the flights of stairs? I wanted to know. Martin and Hendrik start laughing and tell me a story of how they managed to cripple the traffic once by blocking the main street with palettes of beer meant for a delivery. "We received a lot of Shitstorm for that action!" Hendrik laughs. Schmalkalden had been without its own brewery for almost 100 years - the men behind the Braumanufaktur changed that. They not only brewed a variety of craft beers but began offering beer tastings and beer brewing workshops. As their production increased so did the requirement of finding a larger facility. By June 2016, with the help of the Mayor of Schmalkalden, Martin, Hendrik and Matthias had moved their brewery into the present location in the Neustadt area. Neustadt is a historical area in Schmalkalden dating back to the 15th and 16th Century with many important buildings, monuments, places of remembrance. One of Schmalkalden's oldest half-timbered house "Fachwerkhaus / Schmiedhof Weidebrunner Gasse 13" built between 1369 and 1370 is just a stone-throw away from the brewery, as is the famous Hessenhof, where the cellar of the house contains scenes from the Iwein illustration-cycle, from the 13th Century. These murals are considered to be the oldest secular representations in Central Germany. Located just behind the Braumanufaktur brewery, a former beer cellar that presumably had been serving the Schmalkalden brewers since the Middle-Ages is being restored. Hendrik tells me that the plan is to use some of the space to stock their beer. The current location has housed the brewery since August 2016. Martin and Hendrik reminisce about it being the most unfavourable period for an opening. Plagued by a summer recess they were not expecting much attention. A radio report and review in the main Thuringian news just before the official opening changed many things for the three brewers. On 1 August 2016 - the opening day of the Weidenbrunner Gasse location, they had just filled, hand-labelled and delivered 1000 bottles of beer when they began getting calls from the diverse beverage suppliers and stores - they all needed refills! Another 2000 bottles were prepared by hand and promptly delivered. Today, it is still just the 3 of them, they produce about 30,000 litres of beer each year. Their range of beers has also increased - among other seasonal beers they now offer a light lager (Schmalkalder Broihan), a red ale (Rotbier), a pale ale (Hopfensud) and the Mumme with a pronounced malt note and compact body. What I really liked about Martin and Hendrik is their clear vision and dedication towards their passion. They are very committed about offering high-quality handmade beers, using just the basic but first-rate ingredients and operating directly according to the German Beer Purity Requirements dating back to 1435. These requirements state that beer should only contain hops, malt and water - and that is truly all that is in a Braumanufaktur beer from Schmalkalden. he beers have a unique and complex characteristic, using malts in flavours such as toffee, chocolate, or coffee, and unique hop varieties which lend floral, fruity, earthy, or spicy finishes. Each of the ingredients is chosen with care and concern for detail. Being a small locally owned operation the Braumanufaktur Schmalkalden will never compete with the larger beer manufacturing industry. But then that is not their goal - it's much simpler and pronounced - to brew beers that taste really good! For the future, Hendrik tells me that they are keen to expand and develop their event segment more. The idea of a beer walking tour is being developed, a "sweet and malty" tasting together with a regional nougat producer and a "Whisky meets Beer," a counter-tasting session is also on the drawing boards. Both are keen to offer their beers to more gastronomy in the region, wishing that the conservative views towards something different will change as currently, the markets are very difficult to enter. I am certain that these three brewers will be able to enter several new culinary markets and open up the connoisseur segment in Thuringia because there is a lot more one can do with these craft beers than drink them. I was coming home with a bag filled with an assortment of brilliant Braumanufaktur Schmalkalden Beers and my mind was playing aroundwith a very particular idea to develop in the kitchen. With a few insider tips for Schmalkalden from Hendrik and Martin, I said my goodbye and took a little tour through this charming little town before heading back to Weimar. I was enchanted by Schmalkalden - the lovingly restored half-timbered houses in the Altstadt gave the centre of the town a fairy-tale flair. I soaked up the atmosphere of the market day around the square where the Town Hall and the St. Georg Church are situated and took a stroll up to the Wilhelmsburg Castle, a jewel of a Renaissance castle, perched on top of a hill, offering some stunning views over the red rooftops of Schmalkalden. Although the castle is being currently restored, the tranquil park and the views was a perfect end to a truly wonderful day. Hendrik's insider tips for hiking enthusiasts: Queste: a little further along the path from the Wilhelmsburg Castle. Wonderful view of Schmalkalden and the mountains of the northwestern Thuringian Forest. Ehrental: Beautiful and varied hiking trail - with observation platforms and an enclosed deer sanctuary. The Waldhotel Ehrental along the route not only offers regional cuisine but also Braumanufaktur Schmalkalden beer! In my kitchen back in Weimar, I have opened a bottle of Rotbier and am excited to start cooking-up my recipe with this aromatic beer. Notes of lime, melon and mango are subtly present and give this beer an individual flavour. Just perfect for my beer braised pulled-pork tacos with a spicy mango and pineapple salsa. Recipe: Beer-Braised Pulled Pork Tacos and a Spicy Mango and Pineapple SalsaPrint Recipe By Meeta K. Wolff Prep Time: 30 minutes Total Time: 6 hours + 24 hours marinating time Serves 6 IngredientsBeer Braised Pulled Pork 2 kg pork neck 1 tablespoon cumin seeds 1 teaspoon dried thyme 1 tablespoon sea salt 2 tablespoon peppercorns 1 teaspoon smoked paprika powder 1 teaspoon sweet paprika powder 2 garlic cloves 1teaspoon chipotle chilli powder 1 tablespoon cumin seeds 1 large white onion 2-3 carrots, peeled and cut into pieces 1 chipotle peppers in adobo sauce 330 ml Rotbier from Braumanufaktur Schmalkalden (or any other Craft Beer with a fruity note 300 ml pineapple juice 12 Soft Tacos 1 bunch of coriander leaves, chopped MethodIn a spice grinder, grind cumin seeds, thyme, black peppercorns and sea salt. Then add brown sugar, smoked paprika powder, the sweet paprika powder, garlic cloves and chipotle chilli powder and grind into a smooth rub. Rub the meat generously from all sides with the spice rub. Leave to marinate in the refrigerator for 24 hours. When the meat has rested, peel the white onion and cut into wedges. Chop the Chipotle pepper in adobo sauce. Add to the casserole, the onion wedges and the carrots and rub the meat with the chipotle peppers and some of the adobo sauce. Pour beer and pineapple juice and marinated meat for 30 minutes until the oven is heated. Close the lid and place the casserole in the preheated oven at 220°C. Reduce the heat to 150 °C after 20 minutes. After 90 minutes, remove the lid and cook for another 2.5 hours. Every 60 minutes turn the meat in the pot. After a total of approx. 4 hours, check if the meat is cooked by using two forks and pulling the meat apart - if it falls apart on its own - it is ready. Remove the meat from the casserole and allow to rest for another 60 minutes on a plate or baking tray. Finally, use two forks to pull the meat apart gradually adding some meat stock to make it moist. Spicy Pineapple Mango Salsa 225g pineapple, diced 450g mango, diced 2 ripe avocados, diced 1 jalapeno diced very small 1/2 red bell pepper diced 1/2 red onion diced 2 tbsp lemon juice 2 tbsp lime juice 1 tsp sea salt ½ tsp ground cumin ½ tsp smoky chipotle pepper MethodToss all of the ingredients in a bowl well. Assemble the Tacos To assemble the tacos: fill the soft tacos with the pulled pork meat, add a good tablespoon or two of the salsa, sprinkle with the coriander leaves. Enjoy with a chilled bottle of Braumanufaktur Rotbier Notes You can spread some sour cream on the tacos for a tangy flavour You can line the tacos with fresh lettuce or baby spinach leaves before adding the meat. You can add guacamole and/or chipotle chilli sauce over the meat. If you are unable to get your hands on a Rotbier from the Braunmanufaktur Schmalkalden, then any craft beer / Red Ale would also work with the pulled pork. Verdict I not only fell instantly in love with this truly quaint and picturesque town Schmalkalden but was totally enamoured with the pizazz Hendrik and Martin brought along. Probably one of the reasons their craft beer has a little vibrant note to it. It proved to be a great basis for my pulled pork - adding the great fruity flavours to boost the aromas. I love the chipotle peppers in adobo sauce added into the meat - this adds a fiery but beautiful earthy flavors. Hope you enjoyed my travel and report through my hometown. Follow me on more travels and more food through Thuringia here on What’s For Lunch, Honey? THURINGIA MEETS ASIA: DUMPLING SUSHI AND DIM SUM ROASTED ROOT VEGETABLE AND PEARL BARLEY SOUP WHITE ASPARAGUS AND STRAWBERRY SALAD WITH VANILLA KISSED SALMON STEAKS All photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
Elderflower Cordial Prosecco Spritz
It's July – already! My last post was end of May! I had many plans through June for my blog – most importantly I wanted to celebrate my birthday with you. As a child of June, I am convinced it is the best month in the whole year. Don't think I wasn't working towards my plan though. I cooked, baked, styled and shot many delicious foods and dishes – job related yes - but also a selection for my readers here. But my plans to sit still and write a post often were interrupted by spontaneous photo shoots, travels and family fun in the sun! One of the recipes I have really been looking forward to sharing was this one – my Elderflower Cordial with notes of lime and lemon. The Elderflower season is an extremely short one, starting around mid-May till end of June. We are just ending the Elderflower season. I have never seen Elderflower in stores or even at the markets. I have only ever foraged the blooms. I am sure you might have spotted a few of the bushy Elder trees with a smattering of the creamy cluster of blossoms often found on the edges of pathways and woods; nestled amongst hedgerows. So that was what I was doing for part of June – not only foraging for Elderflower but cherry picking and strawberry harvesting. See it has been so hot here over the past several weeks that much of the produce in our region has ripened weeks ahead of time. After the Rhubarb tart I posted there was an influx of fruit that usually appears a little later in the summer. It has been hard keeping up with all my favorites! When I see the Elder bushes start to bloom on my walks through the woods I usually get excited and begin planning all kinds of desserts. The tiny buds have a sweet light fragrant bouquet and taste wonderfully unique and refreshing. My first batch always goes for a few liters of a wonderful delicately flavoured Elderflower cordial. A good cordial goes a long way, as with this basis you can create a variety of interesting desserts and drinks to last throughout summer. From jellies to sorbets to panna cotta – Elderflower cordial will provide you with the quintessential taste of summer. We add a splash of the cordial to cold sparkling water with a few sprigs of mint and slices of lemon, this keeps us hydrated throughout the hot days. The weekends, when we soak up the sun rays, relax with family and friends, enjoying good food, a favorite aperitif is a bubbly chilled prosecco with a good dash of the Elderflower cordial. A Prosecco Elderflower Spritz – it has the very essence of long hot summer days. Don't be too much of a snob about the prosecco - any good tasting fruity dry and inexpensive bubbly will do – a spumante or a frizzante works well as you do want some of the fizz to make it spritzy. Once Elderflowers are in season and ready to be foraged – here are some vital tips for picking the best Elderflowers: Pick your elderflowers on nice dry days as rain does the blooms no favours especially when transporting them home. Early in the morning the blossoms of the Eldflower have a much stronger scent - this is the best time to pick them. As the Elderflowers age on the bush their flavor turns and they take on a rather unpleasant bleach like smell, therefore make your cordial at the beginning of the season, in late May and June. Do not pick elderflowers near busy roads as the flowers are delicate and the fumes are not good for the fragrance and taste. Do not use boiling water on the flowers as it will scald the flowers and destroy a lot of the taste. Allow the water to cool down a little before adding the flower to the liquid. Place the flowers in a white paper bag when transporting them home. For one, often the little insects fall off and are easy to find and for another the paper keeps them dry. At home, gently shake the flowers over the kitchen sink to remove the insects. Snap off any thick stalks connected to the flower heads. Picking Elderflower is sometimes a family affair, we will prepare a picnic and head out to our favorite spot next by the stream and under the trees. Several Elderflower bushes grow freely and offer copious amounts of flowers when in season. I like adding a few slices of lime to my cordial as it gives it a beautiful floral and spicy aroma counterbalancing the sweetness of the cordial. Recipe: Elderflower Cordial and Prosecco Spritz Print Recipe By Meeta K. Wolff Prep Time: 10 minutes Total Time: 20 minutes Makes about: 2 liters Ingredients 1kg fine granulated sugar 3 unwaxed lemons 4 unwaxed limes 50 to 60 large elderflower heads Method Put the sugar in a bowl with approx 1.75 litres boiling water. Stir to dissolve the sugar. Shake the Elderflowers to get rid of any hidden insects, and remove the stalks. Add to the sugary liquid then cover with a clean tea towel and leave to cool completely. Zest and slice the lemons and thinly slice the limes. Add the zest and fruit slices to the cold sugar solution. Cover with plastic wrap and place for 36 hours in the fridge. Strain the syrup through a fine sieve, then strain again, this time through a sieve lined with a fine muslin cloth. Pour into sterilised glass bottles and keep in a cool dark place for up to 2 months. Once you open one of the bottles make sure to refrigerate and use within a month. The Prosecco SpritzChill your favorite prosecco. In wide coupe glasses pour some of the cordial, preferably also chilled, add a sprig of mint and top off with the bubbly prosecco. Verdict Small bottles of homemade Elderflower cordial with a nice bottle of prosecco is are great gifts for when you are invited to dinners or meals to friends’ places. I hope you save this for the next Elderflower season and if you have never foraged for Elderflower, please highlight your calendars for next year now. When you see the exquisite white flowers, go and pick a good bag full - this cordial is the easiest thing you will ever make and it will be your favorite companion all summer long! Here are some great ideas for summer al fresco meals from What’s For Lunch, Honey?: APRICOT, YELLOW PLUM AND WHITE-WINE ELDERFLOWER JELLIES WITH CREME ANGLAISE WHITE ASPARAGUS AND STRAWBERRY SALAD WITH VANILLA KISSED SALMON STEAKS HONEY ROASTED CARDAMOM APPLE AND BROWN BUTTER STREUSEL CROSTATA All photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First