Hemingway's Restaurant-Cafe-Bar, Regensburg, Germany

Ernest Hemingway (1899-1961) was an acclaimed American writer as good as publisher who won the Nobel Prize in Literature in 1954. Although novel as good as poetry have been heavily shabby by the author, it is astonishing to see the grill uncover such tribute to the man.
The Hemingway's Restaurant-Cafe-Bar in Regensburg is such an establishment, the interior as good as tableware draped as good as flashy with images of Hemingway; as good as the breakfast set menus declared after his well read works such as "For Whom the Bell tolls", "To have as good as have not" as good as "The Garden of Eden". The grill serves the myriad of international favourites such as pastas, sandwiches, burgers, salads as good as even Asian cuisine (noodles/rice).

However what caught the attention was the endless breakfast menu that competence as good have been declared the brunch menu since the inexhaustible portions as good as choices. We both opted for the breakfast set "Der alte Mann und das Meer" - The Old Man as good as The Sea (1952), the well read work that warranted Hemingway his Nobel Prize.

A robust breakfast

A selection of two freshly baked breads. The brown the single was quite good with the slightly nutty flavour.

The set came with the choice of prohibited beverage, in my case coffee (notice the portrait of Hemingway's face upon the cups),and a glass of Prosecco... What better approach to start the day off than by getting happy during breakfast! Apparently Mr. Hemingway endorses this.

It was the titan of the breakfast; put up with in smoked salmon as good as trout, horseradish, scambled eggs with prawns, Russian eggs topped with caviar, tuna paste, tomatoes, cucumber as good as the preference of uninformed fruits.

Smoked trout

Delicious scrambled eggs with prawns



Special mention must be since to the Russian eggs. The egg yolk is mixed with rmoulade sauce as good as topped with caviar, as the result the name Russian eggs. The caviar, bursting with flavour, was washed down with some Prosecco withdrawal me to ponder... if only this dish was had by the seaside, it would have been the perfect experience.

All-in-all the good brunch knowledge as good as definitely the single we will try to emulate in the kitchen in the near future!

Opening hours: Sundays to Thursdays - 9:00a.m. to 1:00a.m.
Fridays as good as Saturdays - 9:00a.m. to 2:00a.m.

Service: Efficient.

Price: 12.90 for the set. Reasonable deliberation the quality of ingredients used. i.e. salmon, caviar, Prosecco.

Location: Hemingway's Restaurant-Cafe-Bar, Obere Bachgasse 3-5, 93047 Regensburg, Germany

Tel: +49 941 561506

Website: http://www.hemingways.de

See Some Cool, Strange & Funny Stuffs

Words and images

French Tartine essay in Le Rpublican Lorrain

Each time we am asked to answer a couple of questions for a feature in a magazine, we feel a splash in my arm, as well as bubbles in my stomach. And then we think: Is this real?

Really. How did it happen?

Then we consider again.

You.

Because of my blog as well as faithful readers similar to we who come back to encourage me as well as share words.

So for sure, its value observant it again. And writing it again.

Thank you!

Each comment we embrace feels special. Even if we am not means to answer because life seems to gets busier as well as busier. You should know, however, which we appreciate all we write as well as every feedback we receive.

So here we are.

Over a final couple of months, a couple of journalists as well as editors emailed me, asking either Id be willing to tell a small about my story. They asked either theyd be means to make use of a little of my pictures for a feature in their magazine or paper.

How could we contend no?

A couple of months later, we am left with smashing memories, as well as an wondrous excitement to see a little of my food photos in print. Making me anxious to see what my cookbook will demeanour similar to once its in print too.

Theres been a 4 page article in a Serbian magazine called ReFoto Magazine (the essay highlights a techniques as well as sensibilities of shooting food); an essay in a French magazine Cuisine by Lignac (July 2010 issue); an essay in a Australasian Baker magazine; as well as a unequivocally cute articleentitled French Tartine in a French every day paper Le Rpublicain L! orrain.

That final one, many particularly, brought a vast smile upon my face, creation me blush. After all, this is a daily newspaper many in Lorraine, a French segment where we am from, reads. Philippe Creux, a journalist, was unequivocally witty with his words! we had review a online chronicle of a essay after my curiosity was piqued when we perceived a comment from a family vital in a encampment nearby my home. Then today, my mom sent me a paper copy.

Wow. Thats quite something ! Cela fait quelque chose ! The design in a paper was taken by a publisher in my brothers grassed area this past September, when we were picking apples.

Merci. Once again!

Share as well as Enjoy:

See Some Cool, Strange & Funny Stuffs

Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chips

When we took these photos final week, we had a opposite story to tell you. A story about autumn as well as potatoes. But things changed.

It all started final Friday when J. was complaining about a stomach ache. Then, upon Saturday, this stomach ache turned in to full blown nasty virus that had all of us tortuous over with pain. Even bad M. who is not quite a single year yet, could not keep anything down. Needless to say it was a severe weekend.



Saturday, we could hardly move, though we was a least influenced of a 4 so we somehow managed to have some soup. Soup was a usually thing we could design myself eating. Not this exact one, as we had done as well as photographed this a couple of days earlier, though a second batch.

Celery root, sunchokes, potatoes, leeks, thyme, coconut milk... Creamy as well as light soup that takes no time to have to get us going. It seemed to be a usually thing that really helped.



Sunday afternoon, C. as well as we managed to take alternating naps. we woke up after my dual hour siesta revitalized. Nothing some nap cannot help, no?.

I woke up to an anxious child in a ninja dress ready to go pretence or treating. "is it time yet?", he asked. we got up, took a shower, got dressed as well as miraculously felt like a brand new person.

We grabbed some of these leftover pistachio, oat as well as chocolate shortbreads, which we had been testing a week prior to as well as headed to o! ur frien ds' residence where it as all happening. Cookies went down great, though kids were seeking for their finished candy fix.

Oh how we love Halloween.



Potato, Celery Root as well as Sunchoke Cream with Purple Potato Chips

makes sufficient for 4 servings

3 Tbs olive oil
1 clove garlic, minced
1/2 leek, diced
1 middle celery root, peeled as well as diced
2 sunchokes, peeled as well as diced
4 middle potatoes, peeled as well as diced
2 springs of fresh thyme
1 1/2 tsp salt
1/2 tsp pepper
1 qt duck or vegetable stock
1/4 crater coconut milk
1 purple potato, thinly sliced
olive oil to fry

In a large pot, saut a garlic as well as leeks in a olive oil for about 1-2 minutes. Do not wish to brown them, just sweat them. Add a diced base vegetables, thyme, salt as well as pepper as well as saute for another minute.

Add a duck stock (enough to cover) as well as bring it to a boil. Simmer as well as cover a pot. Cook a soup for about twenty mins as well as then puree it. Add a coconut divert as well as adjust seasoning.

In a meantime, cut a purple potato with a mandolin or a super sharp blade (mandolin functions best). heat a olive oil as well as fry a potatoes for about 1 minute until they frail up. Drain them upon paper towels as well as season with salt as well as fresh thyme.




Book Review & Writing Tips

Japanese Tea Taste Test [Can you say Sokenbicha?]

Fooducate blog reader as great as tea lover Julia not long ago received a representation pack of a new Japanese tea brand called Sokenbicha (SO-can-BEE-cha). It comes in 5 flavors (based upon a holistic 5 elements speculation earth,wind, wood, water, as great as metal):

• Revive, a crisp Oolong tea brew infused with pomegranate as great as raspberry notes, black tea as great as rose hips
• Defend, a amiable Oolong tea brew with guava leaves as great as ginseng
• Purify, an aromatic immature tea brew with chamomile as great as aloe
• Shape, a bold barley tea brew with pink flowering plant notes, puer as great as immature teas
• Skin, a full-bodied barley tea brew with cinnamon as great as ginger

OK, so which was a selling lingo. Below is Julias assessment:

• Shape season is smells good, though when you drink it you dont think it has which most season except for a plastic-y aftertaste. Im astounded this is upon a full bodied finish of a scale. It is really amiable overall.
• Purify season tastes a lot some-more similar to tea to me. Im astounded since a not supposed to be as full-bodied as Shape. you unequivocally similar to how it smells.
• Skin tasted unequivocally good. you unequivocally liked a cinnamon flavor, as great as a ginger, too.
• Defend is a a single you similar to a most so far. It has a milder season than Skin though still has a strong tea ambience which you unequivocally like.
• Revive was my favorite season of all a teas. you similar to oolong as great as rosehip tea quite a bit, as great as this total them well. It was really aromatic as great as had a great balance of a tea ambience with singular flav! or.

Lets see how these teas fare nutritionally

What you need to know:

Tea is great when consumed though combined sugars. Brewing it during home is a cheapest approach to suffer tea, though for most people buying bottled tea is a some-more available solution. Unfortunately, most bottled teas have been full of sugars as great as colorings.

The Sokenbicha line is unsweetened. It has 0 calories as great as nothing artificial. Not bad considering a primogenitor association is Coca Cola

Here is a ingredient list for a Revive flavor:

Water, Brewed Tea as great as Botanical Extracts (Oolong Tea Leaves, Black Tea Leaves, Rose Petals, Rose Hips, as great as Ginseng), Natural Flavors, Citric Acid.

Water check!

Tea as great as extracts check!

No sugarine check!!!

But because a combined healthy flavors? Why a combined Citric Acid?

These 2 mixture would not be used in a home brew, after all.

Natural flavors combined to a brew equates to which a great ambience Julia was enjoying does not come completely from a tea as great as extracts though from a little one more flavorings which have been a Sokenbicha traffic secret. But why, if a listed mixture have been of high peculiarity as boasted in a selling information, would healthy cooking need to be added?

Citric acid is a healthy preservative which adds an acidic, or sour, ambience to beverages. It is found naturally in citrus fruits. Why is it used in a tea? Most likely to enlarge shelf life.

OK so a home brew might be a best, though if youre going to select bottled teas, Sokenbicha seems to be a great choice. No calories, no artificial sweeteners, 5 flavors to select from, as great as a really great story.

What to do during a supermarket:

If you want to save money, buy tea leaves or bags for brewing. But if you similar to a preference of bottled tea, select a non-sweetened version. You! ll get u sed to a ambience after a few bottles.

Disclosure: Ah, a perks of food blogging Sokenbicha contacted us as great as offering to send us samples. We had them sent to a proffer tester. We did not compensate for a samples. We were not paid to post this blog nor were you educated in any which approach regarding a content. In fact, you forewarned a manufacturer which you have been skeptical as great as sardonic of most products sent our way.

Living & Leisure Buzz

Ms. Jazz Reviews: Barracks, Dempsey Hill (Singapore)

Good to be behind from Singapore! As many as i adore the food selections there, the time to strike behind to reality. That is, work work work, *growls*

When it comes to Dempsey Hill, Singaporeans will filed up the list of complaints, the singular of them being the cost of reaching to the destination, lapse cab transport would go for an approx ofS$20. Another would be how it's overrated, or overpriced.. blah blah blah..But hey,ima tourist, so i'm not complaining.

In fact, i contingency acknowledgement my adore for this place, i usually can't get enough of it. If i had some-more time, i would adore to explore each singular grill in that area. So far i have usually attempted 3, but i do enjoyed each singular the singular of them.

One of the largest passenger of Dempsey Hill, HOUSE takes up 35,000 sq ft with brew components of beauty emporium, cafe, as great as bar. We went for the second brunch of the day @ Barracks Cafe,first beingJones the grocer anddid i mention howmuchi adore this place? Everything from the menu, food presentation, lightning, furnitures, glass house, as great as alfresco dining was great written as great as great thought of. The cafeteria brought in many inspiration to be used upon Silver Spoon Trattoria after (which we have been looking to remodel the total thing- some-more coming up soon *winks*)



Barracks cafeteria served the great varieties of cuisine, but mainly focus upon the "skinny" pizzas, as great as desserts. (both unfortunately, i did not try) instead we had something very light, having to filled our stomach with breakfast yummies from the prior makan stop






Herb crusted lamb rack (S$32), gaunt lamb oven baked with bread crumbs served with meditteranean ratatouille as great as kalamataolive jus.*THUMBS UP* the beef was proposal with theright volume offats,served middle usually the approach i likethem.
Lobster Linguine (S$29) is something that we substantially need to flicker over your plates dry with. Half lobster, with crab beef as great as prawn bolognese tossed in black peppers sauce. Top with beautiful Salmon caviar. The categorical attraction is how the black peppers salsa brew so great with the total combination.
*starts licking*
Seared foie Gras (S$37) comes in 2 inexhaustible pieces. Not many has been done with the foie gras, vessel parched with aged balsamic as great as roasted shallots, it retains many of the original flavours. Paired with the foie gras was smoked duck breast with truffle potato mousseline.

There's the flattering great celebration list promise to quense thirst. Among the favourite is the Mint Berry Fix (S$13.50) with fresh chunks of berries, it was lovely but being as well sweet. Just right to gurgle down underneath the hot weather.
It was an beguiling brunch, the menu items were so interesting it was t! he pity of the boundary our stomach can fill.Perhaps upon your visit there, we can order the spare pizza, one-meter-long sausage, ahi taki salad, dessertswhich seemed to be quite popular. ALSO, try their pasta! i walked around as great as saw the couple of pasta that looked so tantalizing i was tempted to sit by dinner. Seriously.
Barracks Cafe8D dempsey roadDempsey Hill
Tell: +64757787

Living & Leisure Buzz

Classic French for a steal… every lunch time!

Duck Leg with Orange Sauce, classic and superb.

KUALA LUMPUR, Sept 18 — Classic French food is what Bertrand J. Langlet offers at Ma Maison, with no apologies. And none are needed, with this chef who has been described as a French cuisine purist. There is no French restaurant quite like Ma Maison in Kuala Lumpur. It’s cosy and homey, and you could well be in a small country restaurant in France once you sit down and soak it all in. Other French restaurants in the city have gone the contemporary way, with more styling and attitude than is necessary sometimes. Langlet’s dishes are unabashedly hearty and generous. And none turn out a panfried foie gras quite like his. The Escalope de Foie Gras “Miss Chan” has been on the menu for years and is named after a regular and favourite diner of his.


Escalope de Foie Gras ‘Miss Chan’ is named after a favourite diner.The foie gras sits on a potato galette, with grapes on top, with more grapes on the plate together with lettuce and tomato in a sauce. The foie gras has just a thin crust; you drown in its rich aroma as you take a bite into a melting centre. All the surrounding grapes and vegetables are secondary to this duck liver though they help to assuage the guilt you might have at this deliciously sinful experience. We had to eat this foie gras, though we already had two main courses between us, for the set lunch that the chef lays out every day, for just RM30! You have your pick of appetisers laid out on a buffet counter, and a hot main course. On the day that we were there, it was Duck Leg with Orange Sauce, Spaghetti with Prawns or Fish Terrine. You can have all the pate you want to eat, and it’s so good! We put this together with some mayonnaise egg on a slice of French bread, and it was a stunning combination. We kept going back for the pate. There’s also apple salad, cauliflower and broccoli salad, macaroni and sausage salads, melted cheese on bread, garlic toast, cannelloni rolls, Kalamata olives and so on. My main course was the Duck Leg with Orange Sauce, very classic French, and perfectly done. The crispy roasted skin of the duck breaks through into tender meat; the citrusy, lightly sweet sauce matches it well.
French Toast with Cinnamon and Raspberry Couli is a lovely surprise of a dessert.We found the Fish Terrine a little too creamy and bland. But we had had great satisfaction from the foie gras (from the a la carte menu), and the duck l’orange, so we didn’t mind. I already have my eye on the Sauteed Frog’s Legs with garlic and parsley butter (now which French restaurant you know serves this?) for another trip to Ma Maison, and the Escargots Burgundy Style, and possibly the Tomato Cream Soup with Blue Cheese, for no one quite does it like Bertrand, who has worked in the finest restaurants in France and in this part of the world. We then focused on desserts. The Chocolate Mousse that was highly recommended was not available, but we had the French Toast, Raspberry Coulis and Cinnamon, topped with ice cream, and the Crème Caramel. I have never had French toast as a dessert after a meal; for breakfast yes. Slices of these sat on a light raspberry sauce with the finely chopped fruit; the bread was sprinkled with cinnamon and icing sugar. Still hot, it tasted just wonderful, with the light fragrance of cinnamon against an eggy aroma that went so well with the fruity sauce. The Crème Caramel had a firmer, not wobbly texture and I loved it. The slightly bitter caramel was delightful with the not very sweet custard. Another dessert to try would be the Crepes Ma Maison that are apple pancakes with orange and vanilla ice-cream. The Crème Caramel is RM10, the French Toast RM16. The Foie Gras is RM54. The portions are so generous you need to share them. Ma Maison is located at 32 Persiaran Ampang, 55000 Kuala Lumpur, Tel: 03-4256-5410. It’s closed every Tuesday, and it’s cash only.

The interior of this cosy and classic French restaurant.

How to Do things.

I similar to to uncover we how to do things similar to how to have buttermilk if youre fresh out.

I additionally similar to to give we things.

This post will mix these two wonders.

At a top of a page youll notice a new page header called November Giveaway. Thats a page we should be glued to each singular day this month. Thats a page which will shift each day with all sorts of prizes as well as such. Visit. Often.

Now! Let me uncover we how we uncover we how to have things.

Ps. Im blissful youre here.

Buying cake flour only seems so silly. we think we should all only have your own.

Im in love with my expel iron skillet. Food maker meets murder weapon. Do we have a single of these? Heres how to season it!

How to have a great stuff: brown sugar.

How to have comfortable mix with grained mustard as well as put it in your face. How to have soft pretzels.

How to ice a freakin cake. You should supplement this talent to a list of overwhelming things which we can do.

Speaking of cake. we wish ! this Honey Whole Wheat Pound Cake, right now.

Living & Leisure Buzz

Food Blogging Camp 2011

I’m thrilled to announce my participation in the third annual Food Blogger Camp!

From January 5-9, 2011, I’ll be reuniting with some of my best friends and food bloggers to present a fun-filled fiesta overlooking the sensational Grand Velas on the sandy turquoise beaches of Riviera Maya, near Playa del Carmen in Mexico.

Continue Reading Food Blogging Camp 2011...