I admit, I'm an absolute late bloomer when it comes to cooking trends. Except maybe for cupcakes, I was there early. Otherwise, I usually do what I feel like and look for my own meals together. Often, following trends is not really mine and I'd rather do something my own. This is also a thing with mobile phones. It was time for a contract extension and I wanted to have a new phone with buttons that can only be used to make phone calls and text messages. Who needs smartphones or something? Well, then it turned out differently and thanks to my sweetheart, the latest from the latest moved in with me, a smartphone of the superior class. And what should I say? I do not want to miss it anymore for heaven's sake. Alone because of the budget book app, my recipe converter, etc., etc. On the go check emails? Sure, why not! Welcome to the mobile phone 2.0. So you have to draw my attention to trends, then I often find them pretty good and justified. One of my favorite blog is that of the sweet Simone: Pi times butter Great, unobtrusive design, brilliant photos and unusual and special recipes. I like to use them as inspiration, for example for the Mediterranean vegetable tart. ...

Imitation: No-Knead-Bread - Or: Me and the Trends

I admit, I'm an absolute late bloomer in cooking trends.

Except maybe for cupcakes, I got there early.
Otherwise I usually do what I feel like and search my dishes myself. Often, following trends is not mine, and I'd rather do something on my own.
That's a thing on mobile phones as well. It was time for a contract extension and I wanted to have a new phone with buttons that can only be used to make phone calls and text messages. Who needs smartphones or something?
Well, then things turned out differently and, thanks to my sweetheart, I got the latest from the latest, a premium-class smartphone. And what should I say? I do not want to miss it anymore for heaven's sake. Alone because of the budget book app, my recipe converter, etc., etc. On the go check emails? Sure, why not! Welcome to the mobile phone 2.0.
So you have to make me aware of trends, then I often find them pretty good and justified.

One of my Favorite blog is that of the sweet Simone: Pi mal Butter
Great, unobtrusive design, brilliant photos and unusual and special recipes. I like to use them as a suggestion, as for example for the Mediterranean vegetable menu.
Gaaanz at the beginning, when her blog was still young, there was an entry from Simone to the No-Knead-Bread. She was not the first, but her photo and her great description have so addressed me, that I had to bake exactly this bread. And what can I say, Simone, this time I really stuck to your instructions!
That's why there is no recipe from me today - Simone's recipe is great!
Das goes really well and tastes great. I have served it with antipasti and eaten roasted with salt butter. Just yummy!
a fresh loaf of bread cools after the Baking from
It's not that I have not baked bread so far - on the contrary! I love the two Bertinet books and had a sourdough in the fridge for a long time. I've got a bunch of soda baskets and a jade brick with bullet boards and I've tried a lot of bread.
I just do not know anything like this fast-moving bread that can handle so little yeast ...
And what a pity that I have noticed this trend so late again. For that, I'm taking full advantage of it, even though it might be out for others.
the bleed of the freshly baked no-bread bread
Breakfast
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Comfy spot for American breakfast & lunch fare in a quaint diner setting with Coca-Cola memorabilia....

Cheese and rosemary cookies
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Cheese and rosemary cookies My Mother what I have abandoned the blog! Between some things and others I have not had much time to dedicate, and also, let's be honest, I'm a bit vague, but September is already here and you have to put your batteries, so be vagrant and move. These cookies were made for my son to take to a meeting with the bellmen of ...

Wild garlic risotto with green aspa...
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For some time now it's time again and you get fresh organic wild garlic in abundance. I love this versatile herb and its special taste. I've just covered myself generously with wild garlic, as you could already see with the wild garlic butter. Two or three weeks ago, during my lunch break, I had already eaten a very delicious wild garlic risotto from our lovely chef, without whom we would have bee...

Quick leek cake
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There are just days when I do not really feel like being in the kitchen forever. Either I really have to get up to study or I want to sit outside in the sun and read a book. Or I'm out all day. Sometimes it just has to go fast and I still want to eat something warm. Since I'm not a big pasta fan, noodles usually fall away and I tend to grab something like the quick tomato quiche. Today on offer: q...