23 July 2011

Better late than never

So, the balcony finally got some love. Yesterday I removed all dead plants from last year, tidied up and planted new flowers.

The chili plants will all soon be re-potted as well. Just gave the biggest one a new pot now.

In other news, my thoughts go to Norway today. Klem. <3

16 July 2011

14 July 2011

Flowering Potatoes

Here are some recent pictures from the allotment garden. We've got a few different potato kinds growing, the white flowers below belong to Cherie and the purple ones belong to Amandine. I'm looking forward to them a lot!

13 July 2011

Pure Pain

Me and Markus had Habanero Poppers and I honestly believe this is the hottest dish I've ever had. The peppers were filled with minced meat that I fried up in butter with the insides of the Habaneros (the seedcase) and some fresh oregano. Topped with mozzarella cheese and put in the oven for about 15 min on 200 degrees C.

We ate it all, even the lids, and afterwards I couldn't speak for a few minutes. =) Next time I make Habanero Poppers I will get rid of the seedcase.

10 July 2011

The Dancer

Prime rib with halloumi and salsa. (2 - 4 servings)

One day we just wanted some meat for dinner, but we also wanted something spicy to go with it. I felt inspired and put together a few side dishes. Since there were so many different components to this spontaneous meal, I had to name it something. I named it The Dancer.
  • Prime rib
  • Halloumi
  • Salsa
  • Carrot mix
  • Green salad

  • 1 big habanero
  • 1 sweet red pepper
  • 1 onion
  • 2 red tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Fresh bundle of oregano
  • Black pepper
  • Salt
Fine chop the habanero, red pepper, onion, tomatoes and garlic. Fry the habanero, onion and red pepper in olive oil until it turns soft. Add garlic, tomatoes, balsamic vinegar, and a whole bundle of oregano and fry ehile stirring. When the mix has become watery, let it simmer for about half an hour. Salt and pepper to taste.

While waiting for the salsa, prepare a green salad and  the carrot mix below.

Carrot mix:
  • 1 carrot
  • Cumin
  • ½ lemon
Grate the carrot and fry it in olive oil until it changes to a deeper colour. Add cumin and fresh lemon juice from half a lemon. Salt to taste. Put the mix in the freezer and serve it cold.

When everything else is done fry the prime rib and halloumi and serve it immediately.

Who could have known "just meat" would turn into all this!

08 July 2011


The Mint cutting I got from the garden show this spring has really turned out great. It's now one of the few alive things on the balcony.

06 July 2011

Ignored but not forgotten

There's been a lot of fun stuff going on in my life. Planning a wedding, new apartment and travelling places. My chili plants have consequently been ignored, but they are still alive! Here's a pic to prove it:

Some of last years plants have also survived, and the one below is probably the most suited to become a bonchi. It's a Red Tip (C. baccatum) and it was one of the most productive plants from last year.