How time flies! How boxes don’t! Although I have to say, there are not too many left unpacked. Therefore we were heading out to explore the surroundings. Here are some impressions from the past 2 weeks.
This is the road that is visible from our guest-, living-, and sunroom. I was lucky to shoot a picture with sunshine as here it’s often cloudy. There is usually a fast succession of sunshine and shadows from the clouds.
Even though it’s not very warm, we try to go out at least half an hour every day. So within that walking distance there is one of the lakes:
Two weeks ago we saw some people swimming. By the sound of them, it must have been cold.
In addition to walking, we do as the locals do:
We cycle. We both got the same bycicle, which is black. As some of you might know, I prefer colourful things. So PB suggested I knit a cover, a bit like this one. I’m already working on it.
In addition to walking and cycling, we try to still get the advantage of late Summer (or better: early Fall) and go pick berries.
In this case they are from our backyard:
All the bushes you can see are edible berries. And here, as promised, is what I make with them:
This is a pie my mum used to make very often when we were kids. It’s best with fresh berries, but frozen also work. It is one of my favourite summer pies, becuase it’s just the perfect combination of sweet/sour berries and buttery cake crust.
Ingredients for a 24cm springform pan
1/4 Tbs salt
3 Tbs water
300g berries or cherries
4 Tbs sugar
4 Tbs ground hazelnuts
Mix flour, sugar and salt. Rub butter into it. Whisk egg with water, add to butter/flour mixture and work everything into a smooth dough. Let the dough rest in the fridge for 1/2 hour.
In the meantime, mix the berries with the sugar. Roll out dough into two rounds, put one round in a springform pan, add edge, sprinkle with hazelnuts, spread berries on it and cover with the second round.
Bake 30-40 minutes in the middle of a preheated oven at 225 ° C. Sprinkle with icing sugar before serving.
Even though it can be kept up to 5 days in the fridge, it seldom takes that long to look like this: