Ris8

Yesterday Franz was in charge of the main course and I made the salad:

Salad: cucumber slices with olive oil, balsamic vinegar, a squirt of lemon juice and an obligatory spoon of crème fraîche. And parsley.

Franz' exquisite mushroom risotto: shallots, garlic, vegetable broth, white wine, risotto rice, mushrooms, lemon, Parmesan cheese.

Mac

The other day I made us a rather simple but delicate meal:

Macaroni with a lemon zest, butter, and crème fraîche sauce. A hint of garlic and parsley. And olive oil. Extra virgin! To quote Jamie.

Bonjour, Paris!

It’s been three days since we arrived in Paris and we had our first visitor yesterday! My friend Alex came by and since it was her birthday, Franz prepared a birthday salad:



red oak leaf lettuce, a few sliced tomatoes, fennel, lemon zests, feta cheese, garlic croutons, and fresh parsley dressed with a crème fraîche, lemon, dijon mustard, balsamic vinegar and olive oil vinaigrette.



Alex brought éclairs for dessert! <3 they were gone before we could take a picture!

Good-bye Munich

Our last days in Munich.
My friend Markus and I composed a Japanese-inspired dinner:







Japanese rice with chili, black sesame, seaweed, and lemon.
Fried spring onion, ginger, garlic, chili, oyster mushrooms, carrots, and zucchini topped with white sesame and fresh coriander. Delicious! And a cool Augustiner beer…bliss.
(we fried the veggies in a bit of sunflower oil and deglazed the whole mixture with mirin and rice vinegar.)