I like it burned.

When I bake for myself I let the oven get really hot and I keep it hot throughout the whole baking session. The crust gets thin and almost black but the inside stays gummy like and a bit moist. I love it!

I have one bread like this to offer today. It is baked on 100% Canadian Manitoba flour, French Sea salt and Water.

THE FALL!!!

Sun is shining. The markets are more exiting then ever. Finally I get to wear my bavarian fall outfits. We girls are getting together for mushroom hunts and fleemarkets. The summer dust needs to get cleaned away so that there is space and mood for making dinners for my friends at home. Oh how I love September. Especially in Berlin. As always.

I can not believe that it is one year ago since I went to Höje and did a little internship at Lars Gustavssons Bakery. So much has happen since then.

September is a month when one can eat almost Vegiterian since it is just sooo much good stuff out there.

Favorites that are ready to eat in September:

• Spinach
• Truffle
• ALL Herbs
• Pumpkin
• Mangold
• Artichoke
• Corn
• MUSHROOMS!
• All types of roots
• Leek
• All types of Berries
• Apples
• And you get the best fishes, shell fish and wild meat you can think of…

So, my suggestion, run around outside all day to get the last days of sunlight. Pick inspiration and products at the market. And stay home at night and cook with your friends. That is what I will do this September.

This is what I made last September.

Last night I made the dough as the recipe in the link above, but I used sourdough instead of yeast. Today I filled them with foreign treasures that people traded with me against Bread in the Bread Exchange project.

• Carmel from London (thank you Esmeralda!)
• Sea Salt from the south of France (Thank you Lia!)
• Vanilla from Madagascar (Thank you Saskia!)

Today my friends were going to sell at the Broken Hearts Fleemarket and I was going to bring the buns to them so they could give them away*. But since everyone seem to be sick I will give them all to Conrad from Tape.tv. Then he can eat them with Max Herre and Friends on the roof top concert this afternoon. Enjoy. I wish I had time to come :)

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*I love how this Bread exchange project makes all the goodies go around in a circle!

Now I am dead tired and after I have been to Yoga I will go to bed.

I think there are still spots in the group tonight at Goldhahn and Sampson.

This will land on my plate tonight

• Artichoke with a pumpkin oil vinaigrette
• Salmon and pikeperch plait, low temperature cooked with wild herbs and cucumber-buttermilk-lime-dressing
• Beef eye filet, whole, low temperature cooked with beans wrapped in bacon served with potato and jerusalem artichoke mash and parsnip chips
• Fresh curd cheese dumplings with poached seasonal fruit

I also have tons of doughs to prepare tonight. Tomorrow is a big Bread exchange mission. Konradins Dad is turning 60 and I am baking. Konradin is my number one flour dealer at Bread Exchange. He was also the first trader at the bread exchange when he offered me 2 tickets for a concert at the Berlin Philharmy where his das was playing the Violine.

It is a honour to bake for his Birthday!

Well, regarding South Africa, I must say it is a pity. I wanted to go to the Royale Eatery and have deluxe burgers with sweet potato frites. And Superette, which is probably the coolest cafe I have ever seen. It would be a reason for me to go. Rahel, your taste is excellent, thank you for the tip!

But then, the last night, Lady Daniela gave me a taste of it. She baked Sweet Potatoes and filled them with Buffalo Mozzarella. And she made Dorade filled with Rosemary and Fennel. Amazing Ladies Dinners in the middle of the week. Maybe we can go to South Africa through the food this fall? What do you say Ladies?

The last dish was great. Just a simple omelett with dill and ham. On top, some Kim Chi. Simple, healthy and soooo Good.

The combination Eggs and Kim Chi is just great.

I tried it a few times with different extra features. Like Cray fish tails. But keep it simple. It tasts way better then.

A KIM CHI COOKING COURSE WITH A REAL COREAN MAMA!!!

That is a dream offer since I consume quite a lot of this and I would not say I have been able to make the perfect one yet. Her offer even made me start to re-plan my kitchen. I really need a 2nd fridge for this.

Yesterday I got to try it for the first time. And it tasted delicious. I used it in a leek, squash, cucumber gazpachio together with a tuna sallad.

I have said it before, Kim Chi goes with everything.

The soup is of course easy to make.

• Cold cooked leek (just cook it with salt and keep it in the fridge. Nice in sallads or just to eat like that with lemon, oil and japanese chili, I think it is called Nanami Togarashi…)
• Squash
• Cucumber
• Fresh mynthe
• Fresh parsley
• Salt, pepper

A s topping I used

• Su’s Kim Chi
• Tuna Salad
• Furikake (a japanese mix but you can just as well just use some sesame seed or something)

I went up at 7 and prepared the brunch dishes. My favorite is the most simple one: Baked Brie.

Just bake the brie in the oven with Balsamico and cherry tomatoes on top. I think I had a little salt, pepper and sugar on the tomatoes. But that is it.

It’s a hit. Anytime. And so easy. And you can do it too :)