We spent last two Wednesdays skiing in neighbouring Tyrol in the ski resort Wilder Kaiser. Every time we parked in another town, we went to the highest possible place by a cable car and then we skied cross over the hills everywhere where we could get by the ski lifts. The weather was absolutely fantastic and I took some pictures as well.
Tortellini belong to my favourite dishes. I have even a very good recipe for stuffing, but when I tried to prepare it last time, it reminded me more pirohy than tortellini. The problem was in a dough, it was too solid and I couldn’t roll it thin enough as well. And so I said that I would have to buy a pasta maker at some point. This Christmas, a pasta maker appeared in our kitchen and so I began to produce pasta.
It started with skiing and two good feelings. One of them was the prospect of a new year that we could finally live together (this wish came true) and the second one because I submit my PhD thesis and even defended it. Although, it took me a while till I really got rid of it, that feeling was priceless. We started going on trips to the mountains, which I missed incredibly.
We went sledding during our Christmas holiday to relax and spend our time wisely :) Here are some pictures from the last year. This time, we set off earlier and so we basically had the whole track for ourselves. I tried to make some videos during the sledding ( on steeper sections it’s a bit shaky because I had to brake too). The experience was again absolutely terrific. In between, we refreshed ourselves in the panorama restaurant on the hill, warmed up on the sun and I took a panorama from that beautiful view around.
This is one of those recipes, which confirmsthat beauty is in simplicity.It’s fast, easy and the result is very tasty. Thanks to my colleague’s wife for this wonderful recipe. Ingredients: pastry (ready to use sheet can be bought) 150g ground walnuts or almonds 75g sugar 1 egg Amaretto (almond liquor) Instructions: Preheat the oven to 200 C or gas mark 6. Prepare the baking paper (a rectangle that fits your baking tray).
This season is actually already at the end, but it occurred to me that I still have some photos I didn’t show you. We walked again to the local tower and on its top, because it seemed to me that an autumn view might be worth it and I was right. ( You can see the summer view here.) Everything was so beautifully coloured. We just need to set off earlier because it becomes dark very quickly.
A strudel is one of my most favourite cakes.The best thing about it is that it can be prepared as quick as it can be eaten. Well, it’s a bit of cheating because I don’t count the making of a pastry. Making the proper strudel dough as my grandma used to make, by slogging it on the table and pulling it so that she got a paper-thin cloth, is only my secret desire, which I’ll be maybe able to fulfil at some point in the future.
I love autumn from several reasons. It’s not so cold yet, but also not so hot anymore and so you can wrap yourself in a warm blanket and relish a cup of tea. The weather outside is just amazing and stable and the sky can be unbelievably blue. And those colours … as we moved we travel about ten minutesto work through a forest and that is so wonderful look that fits well immediately after waking, but also to relax after work.
Behind the neighbour house is a narrow path that leads up to the hill. It takes around three minutes to get on the top where beautiful four huge trees grow. It’s charming view from here and with good visibility the Alps can be seen. It’s a great place where to go when you want so see a piece of nature and you’re to tired or just lazy to go anywhere further.
This recipe I have to spread further because it’s amazing. I got it from my supervisor’s wife in England. She made them for me and Andrej when we visited them during my graduation. I think we both felt in love with these great muffins, so here is the recipe: Ingredients (for 12 muffins): 2 and half small ripe bananas or 2 bigger ones 125ml sunflower oil 2 eggs 100g brown sugar 225g plain flour 3 tbsp cocoa powder 1 tsp baking powder Instructions: