I tried to focus on these things when I spent five days in Munich last week. Somehow the centre always seems too crowded and perhaps the thing I love most about Berlin is that even in the poshest area, I never feel out of place or scruffy like I do there in certain parts of Paris or London. Yet having said that, I also discovered a side of the city which liked better, in sprawling parks with Biergartens or in the little winding streets round Lehel or Wiener Platz ,full of little galleries and boutiques. There were moments when I could imagine living here, but then I wished that I didn’t love Berlin so much and when the train finally arrived here on Monday evening, I felt like I was home again.
Some photos from our trip to the Pinakothek der Moderne in Munich last Sunday
Time for tea?
Cups and jug by Josef Hoffmann
That just about says it all - do they really use this expression in French like in German?
A very cool neon exhibit
As you may have gathered from my last two posts, I haven’t been in the kitchen much lately. On holiday, I just wanted to go out and explore every day and watch films in the evening. If anything could get me back into the kitchen though, it probably had to be with some juicy fruits and so I set my heart on some sort of blueberry cake after spying them in the supermarket. In Berlin, summer is finally here and despite the heat, even I can appreciate how lovely the city looked last night in the twilight with a full moon, pale against the evening sky. In the neighbouring gardens, people sit outside and the nights are filled with lazy chatter and laughter. It feels good to be back.
Blueberry and crème fraîche cake (from BBC Food Cakes and Bakes)
2 pots crème fraîche
150g soft butter
3 large eggs
1 packet baking powder
Line and grease a Springform tin and pre-heat the oven to 180°
- Wash the blueberries and dry with some kitchen towel. Set aside.
- Put the flour, butter, eggs, sugar and baking powder into a bowl and mix until smooth. Stir in one pot of crème fraîche and half the blueberries.Pour the batter into the Springform tin and bake in the oven for about 50 mins or until the middle in firm and a cake tester comes out clean (try again if you get a blueberry!).