Some recipes have to be made in big batches as they are favourites. The summer squash salsa from Irmela Erckenbrechts cookbook “Zucchini” is a such a family favourite. It taste great as spread on fresh bread, as dip for nachos, as barbeque sauce or as fast dinner with pasta. And so we normally quadruple the amount given in the book directly.
And last year, when the sister moved last summer we carried carefully the many, many glasses freshly made salsa down stairs of the old flat and up the stairs into the new one. And were rewarded at the end of the day with salsa and nachos – a story with happy end.
The recipe is great to use some of the giant summer squashes which had reached one kilo ore more, growing hided under leaves. I got some of these giants from a colleague and – of course – we cook salsa with them. And so Winter can come, we are stocked with 20 glasses salsa now 🙂
Reader’s wishes are a good thing. They often give me new impulses or remind me of – sometime to obvious – breads. And when Julia wrote that a recipe for onion bread would be a fine idea, I was thinking: of course! And for the past long, sunny weekend I started to create a recipe.
Zorra asked us to bake 
After the successful disputation we always have a little party with delicious food. After the exiting defense the newly made doctor need something to refresh and we others need it as well. There is nothing more existing for all of us!
A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.