I kind of like the look of cantaloupes and thought that it would be a great idea to hollow it and then reuse it as a bowl. So I came up with my cantaloupe dip.
I mixed together 250 grams mascarpone, 150 grams joghurt, 100 ml whipping cream and 2 tablespoons of sugar. It is so delicious but simple to make. I only dipped the cantaloupe but if you want you can also eat it with bananas, apples or all kinds of different fruits.
It got pretty cold here already and I am in fall mood. So I made a fall to do list. I seperated it into what I have to do indoors and outdoors and what I want to do to have some fun and enjoy this pretty season as much as possible.
There is something I like about every season.
For fall it is the leaves that change their color and that you can light candles and drink some tea or hot chocolate while reading a nice book. Eat apple pies and plum cakes, sometimes even enjoy the rain outdoors (okay, maybe not everyone likes the rain, but I sometimes do… ;-)), go for long walks through the forest and hear the leaves rustling.
” Autumn is a second spring when every leaf is a flower. ”
One day I planned on making a noodle casserole and already bought all the ingredients for it on the weekend. But then I was so hungry that I didn’t want dinner to take long, so I just threw everything together and it turned out to taste amazing. It is a somewhat thick sauce.
ingredients: 250 g mozarella
250 g mascarpone
70 g parmesan
250 g cherry tomatoes
pepper, salt and paprika powder to taste
Melt the mozarella and add the mascarpone. Cut the tomatoes in halves and the zucchini in cubes and throw it in the mozarella mascarpone mixture. Let it simmer for about ten minutes. In the end add the parmesan and spice the sauce with pepper, salt and paprika powder.
Serve with pasta.
This sauce is also very good with red peppers instead of zucchini or put them in addition to the zucchini.
This year was our first year of produce. We bought a small summerhouse where we grow our vegetables. We grew radishes, carrots, spinach, spring onions, kohlrabi, cucumbers, zucchinis, broccoli, cauliflower, kale, tomatoes, peppers, jalapenos and pumpkins. Unfortunately this summer was too cold and the broccoli and cauliflower didn’t grow right. Our neighbors couldn’t harvest any either.
But we have so so many zucchinis. Any idea what to make with them? I am thinking of pickling them once I bought some jars. I already pickled our cucumbers and this weekend we can finally open the first jar. This was the first time I’ve ever pickled / canned something. And it is fun. 🙂 I am also planning on pickling some carrots.
The plants in the greenhouse didn’t turn out too well. We put the plants way too close to each other so we only have a few tomatoes and peppers that will hopefully turn red soon. The jalapenos are doing great though and soon they’ll all be ready to be harvested.
And I love that we have grapes.
Since it is my goal to be as self sufficient as possible at some point this whole garden is for practicing until we have a big enough property and of course it is also good to grow your own vegetables because you can be sure that there is no poison on them. One thing that we wanted to try is getting our own seeds. This means that we had to “waste” a small spot where we could just let – in our case- a few radishes grow. We didn’t expect it to turn out like it did though:
It seems like we will have a lot of radish seeds once we dried the beans and take them out. We would like to get our own seeds from all the plants but we don’t have enough space and couldn’t grow everything we wanted anymore. For example we planted the zucchinis where the radishes were before so we kind of use some spots twice in the same year.
Once I harvested the last zucchinis and carrots we will start to prepare the garden for the winter. We had somebody come over and test our soil and he said that it has too little nutrients. So we will grow some mustard over the fall and then dig that under. It is supposed to be very good for the soil.
I am already excited to try new vegetables next year!
Last weekend I tried out a new recipe that I found in a German magazine with cake recipes for the fall, and it was amazing. I am not the biggest fan of plain cheesecakes. But it’s great with plums or other fruit and crumbles on top. In the beginning of the summer I always make strawberry cheesecake which uses quark and cream cheese. This recipe uses quark and mascarpone. I’ve never tried mascarpone in cheesecake before and it is great. Normally German cheesecakes only use quark and no other kind of cheese.
So this is what you need:
- 300g flour
- 250 g sugar
- 16g vanilla sugar
- 1 pinch of salt
- 4 eggs
- 175 g butter
- 500 g plums
- 500 g quark
- 250 g mascarpone
- juice of half a lemon
- 37 g starch
- 2 tbsp powdered sugar
Knead the flour, 150 g of the sugar, 8 g of vanilla sugar, 1 egg and the butter to get the crumble dough. (You can make this ahead of time and put it in the fridge)
Split the dough in half and cover the bottom of a spring form with one half.
Mix together the quark, mascarpone, 100g of sugar, the lemon juice and 8 g of vanilla sugar. Then add the last 3 eggs one after the other and also mix in the starch.
Spread the quark mixture on the dough. Then cover it with your plums halves. Now cover it with the crumbles and bake at 175 ° Celsius for about 1 hour.
Let the cake cool and sprinkle with powdered sugar.