Golden Corn Soup!

Pic by Franzi.

The last days offered typical fall weather: storm and rain, but also some sunny hours. What could be better than arriving home at such days  and enjoying a thick, tasty and warm soup? For me, this golden corn soup is pure comfort food love.

Recipe:

Ingredients: Serves 4.

4 corn cobs (shucked), 2 potatoes (peeled), 3 TblSps coconut oil, 1 white onion (diced), 1 garlic clove (minced), 3 carrots (peeled and chopped), 3 stalks celery (chopped), 1 red bell pepper (cored and chopped), 1 1/2 TSps salt, 2 TSps Cajun seasoning, 1/2 TSp paprika, 1/4 TSp ground cumin, 160 ml coconut milk, 480 ml vegetable stock.

Preparation:

Place corn cobs into a large pot and fill the bottom with water. Place a steamer basket in the pot. Add the corn and cover the pot with a lid. Bring the water to a boil, then simmer it for 8 to 10 minutes.

Use a pair of tongs to take the corn out of the pot, and transfer it to a cutting board.

Chop one of the potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.

While the potato is cooking, roast the rest of the vegetables: Heat the coconut oil in a large pot, than add the other diced potato, the onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika and cumin. Roast for app. 10 minutes.

Use a knife to remove the corn kernels from the corn cobs. Blend half of the kernels, along with the cooked potato, the coconut milk and the vegetable stock until completely smooth.

Add the remaining corn kernels to the pot with the roasted vegetables, and pour the blended corn/potato mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.

Remove from heat and season to taste.

Enjoy!

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A Nice Fall Stroll (With New Boots)!

I love those beautiful fall colors! All pics by Franzi.

Last weekend I stayed in my mom’s house and made a wonderful stroll through the autumnal streets. I wore my new boots and enjoyed the fall air, the fall sun and the colorful leaves. This is really my favorite season :). What is yours?

Have a colorful start into the fresh fall week!

New boots for walking :).

The sound of stepping on dry leaves… there’s nothing better.

This typical fall light – a pale yellow-orange.

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Look of the Week!

outfit1Pic by Franzi.

New week – new look. Today with a little sensation: A jeans! Since I nearly never wear trousers, I always have to get used on it before I actually feel comfy. But this combination with a wide feminine top and a yellow splash of color made the adjustment process quite easy ;).

Jeans: H&M old collection (new alternative).

Cardigan: edc old collection (new alternative).

Belt: H&M old collection (new alternative).

Sweater: H&M old collection (new alternative).

Scarf: A gift, made in Syria (new alternative).

Have a beautiful day!

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Quince Bread (Membrillo)!

quince-breadPic by Franzi.

Autumn means quince season – and lots of quince jelly! With the remaining fruit you can prepare quince bread (or ‘membrillo’ or ‘quince cheese‘), a sweet treat for cold afternoons!

Recipe: Makes around 25 pieces.

Ingredients:

1kg quinces (rubbed with a dry towel, cleaned and cut into pieces), 250 ml water, 1kg sugar, 1 TSp cinnamon, 50g cane sugar.

Preparation:

Put the quince pieces into a big pot, add water and cook with a closed lid for app. 50 minutes at a mild temperature. Pass the cooked quinces through a sieve. Weight the quince mass and add an equal amount of sugar. Cook in an open pot at mild temperature for app. 60 minutes. Stir regularly. Add cinnamon. Spread the quince mass evenly onto a baking tray (app. 0,5 cm thick). Sprinkle with cane sugar. Let dry on air for app. 8 days (yes, you read correct: days). Then cut into pieces.  You may also dry it in a preheated oven (at 200°C), but let the door slightly open and turn the oven immediately down at 50°C. Then bake for several hours until the mass is dry enough. Sprinkle with more cane sugar and store the quince bread at a dry place.

Enjoy!

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Those Golden Fall Days!

we1The autumnal campus of the university of Hamburg. All Pics by Franzi.

This was a golden fall weekend here in Hamburg. Okay, there was a lot of rain and icy wind as well but it’s always amazing to see the sun come through the heavy clouds at this time of the year. Nevertheless, I spent quite some time inside: On Friday we were at The Great Gatsby ballet show (which was ok but nothing more). Saturday I was at the Hamburger Gitarrenfestival to hear a friend of mine play on stage and yesterday I was happy to stay at home with my books and watch (like every Sunday) my favorite crime series Tatort :).

I wish you a wonderful start into the fresh week – have a golden one :)!

we2On the way to the ballet The Great Gatsby in the Mehr Theater.

we3The Chilehaus at night!

we4My pal Annika played with her guitar partner Janis at the Hamburger Gitarrenfestival!

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Autumn Days in Berlin!

berlin3The parks in the city are colorful right now. All Pics by Franzi.

I am on the road again. The last few days I spent I Berlin on a conference and with friends and family. It was a bit stressful (due to job issues) but I loved the colorful city in all its autumn brilliance! The next days I will be in Hamburg and – of course – in Frankfurt. It’s book fair week :)!

I wish you a wonderful start into the fresh week – have a colorful one :)!

berlin2The balcony of my pals A & I with a perfect view onto the Spree.

berlin1Typical view: Pigeons (onto rain-wet pavement).

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Roasted Pumpkin Soup!

SoupPics by Franzi.

Okay, August is officially over and we say “Hello!” to September! Let’s celebrate this fresh month with the easiest (and very delicious) pumpkin soup recipe I found so far…

Recipe: Serves 4.

Ingredients:

1 medium-sized butternut pumpkin, olive oil, chili flakes, salt, pepper, app. 500 ml vegetable stock, 2 garlic cloves (peeled), 1 diced onion.

Preparation:

Cut the pumpkin in half and remove the seeds. Put one garlic clove into the ‘seed hole’ of each pumpkin half. Drizzle with olive oil. Bake in the oven for app. 40 minutes at 220°C. Let cool down a bit, release the pumpkin flesh with a spoon. In a big pot, heat some olive oil. Add pumpkin flesh, roasted garlic and diced onions. Roast for app. 4 minutes. Add vegetable stock, let cook for another 5 minutes. Blend. Season with salt, pepper and chili flakes.

Enjoy!

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Spooky Fun Days!

WE1An early morning in Münster! All pics by Franzi.

I just spent a few days in Münster and Osnabrück. The weekend schedule included: The Zoo in Münster, a film night watching THIS (don’t ask…), playing with a toddler, Halloween with friends and crafting advent stars (I am not very talented, but it was fun). A perfect one!

I wish you a wonderful start into the fresh week. Be creative and enjoy the first week of NOVEMBER (!!!) :)!

WE2An autumnal visit in the zoo!

we3Halloween!

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Do You Smell the Fall Air?

HH7All pics by Franzi.

I spent another weekend in this fantastic new hometown of mine. Fall is everywhere right now: The streets are golden, the river Elbe twinkles in the yellow sunlight and I have a strong craving for a hot cup of tea (or coffee). Oh, what a beautiful Hamburg season!

I wish you a wonderful start into the fresh week. Take a deep breath and enjoy the fall air :)!

HH5Espresso for a good start into Sunday morning!

HH4Fall definitely arrived.

HH6Adorable Hamburg I.  

HH2Adorable Hamburg II.

HH3Adorable Hamburg III.

HH1Adorable Hamburg IV.

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Pumpkin Spice Latte!

Pumpkin SpiceCredit

Do you like Pumpkin Spice Latte? I somehow have a romantic imagination when I think about this hot U.S. imported autumnal drink. Unfortunately the Starbucks version is way too sweet for me. But what about home-made? The most common recipe I found in the web sounds as following (via allrecipes). I really wanna try it out this weekend!

Recipe: Combine hot milk (3 cups), sugar (4 TSps), vanilla seeds (1/2 TSp), and pumpkin pie spice (1/2 TSp) in a blender; blend until frothy. Pour the mixture into coffee mugs to about 2/3 full. Pour app 60 ml coffee into each mug. Garnish each mug with whipped topping (1 TblSp) and pumpkin pie spice (1 pinch).

Enjoy!

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