I have to take one look back at christmas. Every year we have a cheese fondue with the family at the 26. December which normally is prepared by my grandaunt. It started once small with my grandparents and their daughters, but nowadays we have to rend a room because for all the children plus partners, the grandchildrens with partners and the contiously rising number of great-grandchildren is no space in grandmothers kitchen anymore.
I normally help my grandaunt with the her preparations (continuously stirring the melting cheese). This year she called to ask me if I could do the cheese fondue on my own because she fell down a stair and had some broken ribs. She already bought everything needed and would write me a recipe, and would be around if I had questions. I said yes, of course. The recipe get lost when she and my granduncle travelled to us, and so she wrote down the short version for me: 5.5 kg cheese, 3 litre white wine, 6 teaspoons starch for each pot (4 pots at all). This is the amount for about 25 persons – most of the small kids prefer chocolate fondue.
I calculated it down for 5 persons:
When I have some old sweet rolls I love to use them in the swabian variation of bread pudding. It is called “Ofenschlupfer” and consists traditional of sliced rolls and apples, soaked with eggs and milk, sprinkled with sugar and baked until golden. It is one of my favourite dishes of my childhood.
We still have plenty of apples so there will be a lot of recipes with apple in the next weeks for sure. We finished this years apple harvest. We picked all apples we could reach with ladder and apple picker, but there are still apples left on the highest branches.
The theme for the sixth birthday of Zorras Blog Event is vegetables “In Hülle und Fülle”. That means vegetable either as filling or filled.
I saw barbecued bean burgers often in the last days. First I read a recipe in the organic magazine 