Dinner outdoors

Hello,
we're back again!
After a beautiful summer of travelling we've finally gone back to our routines of studies and work.
As the days grow shorter and the nights colder we'd like to present you some of the delightful dishes we had throughout the summer, outdoors and with only one heat panel on the stove, but nevertheless very enjoyable indeed!

 Risotto with zucchini, carrots, spring onions, garlic, olive oil, s+p.

Muesli with warm milk (powder), fresh blueberries, hazelnuts and cloudberries

Sardinian pasta with tomato sauce and parmesan, olive oil, s+p

Pasta with a very tasty, fresh vegetable sauce: carrots, zucchini, corn, ginger, chili, garlic, spring onions, soy sauce, honey, olive oil, lots of fresh parsley, s+p.

Mixed green salad with ginger, chili, apple, balsamic vinegar, olive oil, s+p

Mange Toute Seule #3

pasta with spring onion, onion, chanterelle, blob of crème fraîche

lamb's lettuce with balsamic vinegar, olive oil, s & p

Balcony Food

food for a hot day: fresh asian-inspired salad

my mother made this a few weeks ago and it blew everybody's mind!!

salad: rice noodles, radish, cucumber, red pepper, red cabbage, spring onion, coriander

dressing: fresh lime juice, soy sauce, live oil, a few drops of sesame oil, chili, ginger, coriander, garlic

Mange tout seul #2: Wilderness noodles

Spaghetti, garlic, spring onion, zucchini, carrots, polenta, olive oil, s+p.

The Hills Are Alive With the Smell of Dinner

This post is dedicated to my dear friend Julia

 

Two weeks ago we spent a weekend in Garmisch-Partenkirchen — 3 days filled with hiking, swimming, relaxing and, of course, cooking!

 

mafalde corte with a light thyme-lemon sauce and cherry tomatoes. 

Mange Toute Seule #3

main course: penne with fried onions, carrots and red pepper, poppy seed, paprika, salt & pepper, and most importantly: a dollop of yoghurt!

side: cucumber shavings with baby spinach, yoghurt, fresh herbs, balsamic vinegar, salt & pepper

Carrots!

 Carrots!

 blanched carrots, onion wedges, garlic, thyme, balsamic vinegar, a bit of olive oil, salt & pepper

baked in the oven

l'entrée: orange & fennel salad (nothing new!) served with a slice of vinschgerl

 the finished main course served with linguine