Sunday, December 29, 2013

 

Last entry 2013 –
happy 2014!

Cooked a four course dinner for friends yesterday – smart and vegetarian.   
We started with little orange-goat cheese canapés, moved on to a carrot salad with menta, dill and sour cream. Afterwards we had a very fine scalloped fennel with dried toamatoes, fennel seeds, white wine  and raped parmesan. Main dish was a sorghum „risotto“ with aubergine, garlic, parsil and fresh tomatoe purée. We closed with a holy:-) princess dessert. Another friend of mine who lives in Brussels brought me a packet of pralines from my favourite Belgian Chocolatier: Marcolini. Wonderful tiny little delicacies with extremly fine flavours like orange and tyme embedded in finest different chocolates from allover the world. Besides we had for desert the best cookies ever – baked from my mother who became 87 this year. Even if I have all the recipies, I never succeed in baking cookies as fine as she does. It still is her passion and she still is the unreached mistress in her domain of sweets and bakery.
I wish you all a very happy and inspiring new year! Let spring soon come in and never forget your portion of „dolce vita“ every day.:-)


dolce vita ahoi • monika ebert • mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.