May 18, 2016

Cuberdons Leopold - sweet or savoury: what do you prefer?

This little gem of a sweet, sweet raspberry flavour candy called cuberdons has been around for the last 150 years or so. And as most Flemish i grew up with that little sweetie. 




Cuberdons Leopold embraces the challenge of blending years of tradition, a secret recipe and tastes of today. Their successful range of products include a jam i use on my cheese sandwich. 



And a syrup i use on my crepes as well as their marsh mellows. Love "roasting" the marshmellows over a candle, making them all gooey and sticky, yum!



Sweet or savoury, what do you prefer?



May 11, 2016

Wolfsburg, Germany: home away from home at the Ritz

Sometimes I get to go to exotic designations, sometimes it's all about the people you are with. But always it is about great food for sure. 



Wolfsburg, known for the VW factory and it's football team can hardly compete with it's quaint neighbouring cities but it has one ace up its sleeve: the Ritz Carlton Hotel.

What is that song again, "puttin' on the Ritz" from the 30'ties sang by Fred Astaire i believe - meaning: dress very fashionably and enter this opulent Ritz hotel for a night out. Those were the days!


Lucky me, i got to stay at this fabulously stylish and modern Ritz in AutoStadt . 
It truly was "my home-away-from-home", when after a looong day of work, those front doors swing open and a smile greets you; "Welcome back Ms. Slawinski" - exactly : HOME.
The Managers and staff are a treasure to work with. The guest rooms balance luxe and comfort to precision and their spa with outdoor pool is a true sanctuary but for me it were the food spots that made this hotel stand apart from all others.

The Deli welcomes you for a quick bite such as a delectable club sandwich so fresh and tasty - it was a stunner - or pop in for a little piece of cake and a spot of tea.


The Lounge serves a traditional afternoon tea including a snuffbox to play with ( like a child in a candy store, truly), a foodastic delight were the scones with yogurt and the scrumptious sandwiches .


The Bar mixes drinks to perfection! Ask Marius for advice and you will be blown away like i was with his Vanilla Sky cocktail of green tea, vanilla and vodka - created for the love of his live, and absolutely inspiring. The live Jazz duo on weekends guarantees a great Gatsby atmosphere.


The Terra Restaurant serves delicious, scrumptious refined food. We had an excellent birthday bash there.

The Aqua, a 3 Michelin star restaurant with Sven Elverfeld  at the helm, was by far one of the best restaurants i have done in a long time! The suggested tasting menus are a great way to start thinking about your food journey. You can mix it up as you like. When discovering a new place i always try what they recommend; here they recommended a French sparkling wine from pears as aperitif. It was quite unusual, not too sweet and quite tasty actually. Something to drink all afternoon in the sun for sure. Dish after dish was an explosion of flavour and a perfect dance of texture and colours. The scallops, the cod and truffles, the dry aged veal - all toppers one right after the other! 



The Sommelier recommended an excellent German red wine Stettener Hader 2014 of the grape variety Lemberger, unknown to me but excellent taste-price-value ratio. 
Of course the company counts for a lot too and it was a pleasure sharing the oee's, aas's, hmmmmm's and moments of silence with Alessandra and Guhan.

Rest assured, my opinion was not paid for nor persuaded by the hotel management - I had a tremendous stay and wanted to share in case you were in that neck of the woods.




      


April 19, 2016

vegetables and roasted chicken dinner - all i want!

All i want is vegetables and roasted chicken for dinner. The simple things in life bring such comfort.

roasted veg: carrots, leeks and potatoes


grilled chicken with salt flake crispy skin, serve with rice and curry sauce

April 16, 2016

green asparagus and cauliflower salad

I love getting inspired by food magazines and although i never a follow a recipe to the T, i always get a kick out of it trying.


In this months Libelle Lekker i loved their article on white asparagus and so i tried the carpaccio of grilled asparagus and cauliflower. It's very fresh and perfect for lunch.
Here is my version of their recipe:

need for 1: 4 green asparagus, cauliflower, lemon juice, olive oil

go:
1. clean and slice lengthwise the asparagus cook in a heated grill pan till lightly charred.

2. slice thinly the cauliflower and grill on the pan on both sides.

3. in a jam jar add olive oil, lemon juice and salt and pepper - shake and your dressing is ready.





April 14, 2016

vegetable pie with broccoli and pine nuts



I love quiche but the pie crust can make it very rich so i was thrilled to see the vegetable pie article in this months Elle a Table. Of course i changed the recipe to what i like, they used goat cheese and that is not my cup of tea so i swapped it for mozzarella. 


It's a great alternative for quiche and served with a little young spinach leave salad it screams spring is here!
I love using fresh herbs and grown a good selection in my garden but i loved the way the sales boy wrapped my herbs up as a bouquet. 

need: 1 broccoli, 1 bustle of chives, 3 eggs, 70gr Maizena, 1 mozzarella du buffalo, 20gr pine nuts, nutmeg

go:
1. steam the cut broccoli for 15 minutes. Chop the chives and cut the mozzarella in small junks.

2.  in a bowl beat the eggs with the mozzarella, nutmeg, maizena and chives. Crush the steamed broccoli and add mix. In a pan toast the pine nuts.

3. season the mixture with salt and pepper and add to a cake thin lined with parchment paper. Bake in preheated oven at 180C degrees for 25 minutes. Serve lukewarm or cold with a little salad of young spinach leaves.