This soup is a love story between spinach and milk;) Spinach loves milk, and milk makes the specific and slightly bitter taste of spinach mild and pleasant.
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Throughout the years, I've tried this dish several times in different restaurants. It has always been delicious and I've always wanted to prepare it at home. Serving soup in a bread pots is a perfect way to indulge yourself after winter outdoor activities. And the best part - once you're finished with the meal, there are no dishes to wash;)
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The Fall has presented us with lovely weather; the sun is shining softly, colorful leaves are chasing around in wind swirls. I have been riding my bike almost everyday through the neighboring farms. The air is filled with scent of freshly plowed earth, ripe pumpkins and green cabbages /I am in Germany, after all/.
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Stuffing pumpkin with mushrooms and cream sounds pretty simple, but the combination of sweet and salty tastes and earth flavors makes a wonderful autumn vegetarian meal ... if you love pumpkin, of course;)
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This recipe is a fusion of autumn flavors. It is easily prepared and a true delight for the senses. Wash and seed a small to medium Hokkaido pumpkin. It has delicate and mild flavor similar to chestnuts. Slice into 1 inch thick slices.
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