do you know that there are more and more beekeepers in big cities? the rooftop beekeeper book is the first handbook to explore the ease and charm of keeping bees in an urban environment.
Tuesday, April 22, 2014
Monday, April 21, 2014
Sunday, April 20, 2014
Saturday, April 19, 2014
american pancakes with maple syrup, makes a great breakfast. image: mikkel vang
225 g flour
1 tbsp baking powder
2 large free range eggs, beaten
300 ml milk
30 g melted butter, and some extra frying
2 tbsp of caster sugar
a pinch of salt
sift the flour, baking powder, salt and caster sugar into a large bowl.
in another bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
pour the milk mixture into the flour mixture and beat with a fork until a smooth batter.
let the batter rest for a few minutes.
heat a frying pan over medium heat and add a knob of butter.
when the butter is melted, add a ladle of batter, or 2 if the frying pan is big enough.
it will seem very thick but this is how it should be.
wait until the top of the pancake begins to bubble, then turn it over and cook until both side are golden brown and the pancakes have risen about 1 cm thick, repeat until all the batter is used up.
serve with maple syrup
Friday, April 18, 2014
1 leg of lamb, about 2 kg
salt & pepper
4 cloves of garlic, crushed
zest of 1 lemon
preheat the oven to 200 ºc.
mix the crushed garlic with the lemon zest, thyme and olive oil.
season the lamb with salt & pepper, rub the olive oil mixture into it and place in a roasting dish.
roast the lamb for an hour and 15 minutes if you want it pink, or for an hour and 30 minutes if you prefer well done.
take the lamb out of the oven, cover with foil and leave for 15 minutes before serving.
Thursday, April 17, 2014
Wednesday, April 16, 2014
Tuesday, April 15, 2014
Monday, April 14, 2014
Saturday, April 12, 2014
Friday, April 11, 2014
last year i've posted a photo of the rhubarb in my garden, this year it seems to have died, it's nowhere to be seen…. i've immediately planted a new one though but i have to wait till next year before it can be harvested and eaten, i'll have to buy it at the farmer's market this year. i'm so looking forward to making a crumble with rhubarb and strawberries, but it's too early for strawberries so i roast the rhubarb stems in the oven sprinkled with sugar, zest of an orange and 2 vanilla pods, serve it with home made yoghurt ice-cream and it feels like spring has really begun. images: john dummer and mikkel vang
Thursday, April 10, 2014
Wednesday, April 9, 2014
Tuesday, April 8, 2014
Monday, April 7, 2014
Saturday, April 5, 2014
Friday, April 4, 2014
Thursday, April 3, 2014
Wednesday, April 2, 2014
sometimes i have these days that i don't have any time to shop and just hope that i have the right ingredients at home in order to make a simple but very tasteful meal. well, i found this very 'easy' dish in the book easy by bill granger . it uses ingredients like canned tuna (by fish tales, sustainable caught tuna fish), zucchini and, lucky me, fresh herbs from my small vegetable garden that i always have as a basic stock. by the way, i recently won this book via a lottery and i really never win anything! it's a nice book with beautiful photos by mikkel vang. posted by nathalie
sea salt and pepper
2 tbsp olive oil
3 small zucchini or 1 large one shaved in ribbons
2 chopped cloves of garlic
grated rind and the juice of a lemon
a handful of roughly chopped flat-leaf parsley
a handful of chives
a handful of basil leaves
1 canned tuna of 160g, leaked and in big chunks
boil the spaghetti and rinse and drain it.
meanwhile place a large frying pan on a high heat with some olive oil.
add the zucchini ribbons for 2-3 minutes.
take them out of the frying pan and set aside.
turn the heat down to medium heat and add the rest of the olive oil and the garlic, fry for 1 minute,
than add the lemon zest.
add the zucchini ribbons with the parsley, chives, tuna and finally the spaghetti.
to make it more tasteful add, if you like, some lemon zest and black pepper.