Of Love & Care PDF

Enter the characters you see below Sorry, we just need of Love & Care PDF make sure you’re not a robot. Enter the characters you see below Sorry, we just need to make sure you’re not a robot.


Författare: Sabine Schirdewahn.
Siglufjörður ist ein altes Fischerstädtchen im Norden Islands. Es hat seine Blütezeit mit dem "Heringabenteuer" vom Anfang des 20. Jahrhunderts an bis 1968 erlebt. An diese Zeit, die Wohlstand in eine der ärmsten Gesellschaften Europas brachte, knüpfen sich heute noch eindringliche Erinnerungen, die im Begriff sind, aus dem alltäglichen Leben neuerer Generationen zu verschwinden.
Sabine Schirdewahn hat in Siglufjördur 2010 und 2012 private Familienhäuser fotografiert, deren Einrichtungen über die letzten Jahrzehnte nahezu unverändert erhalten worden sind. Sie existieren als verborgene Orte, in denen diese Vergangenheit noch spürbar ist.
In einem Gespräch, dass Sabine Schirdewahn mit Örlygur Kristfinnsson, dem Gründer und Direktor des dortigen Herring Erra Museum, geführt hat, erfährt man, dass diese Häuser mit eben diesem kompletten Inventar für die jeweiligen Besitzer so bedeutungsvoll sind oder waren, dass sie diese selbst bei Aus- oder Wegzug nicht aufgeben wollten. Andere Bewohner erhielten die Einrichtung der vergangenen Zeit und lebten darin bis zu ihrem Tod. Die Häuser und die Dinge sind für diese Menschen individuelle Referenzen und damit persönliche Verbindung zur Geschichte des Ortes, der damit verbundenen Kultur und Tradition sowie Hort ihrer eigenen biografischen Erinnerung und Identität. An diesen Orten verschränkt und konserviert sich die individuelle Lebenssphäre der einzelnen Menschen, mit der jener Menschen, die zu dieser Lebenssphäre dazu gehören, aber nicht mehr da sind.
Als Epilog haben Sabine Schirdewahn, Wolfgang Ullrich und Annkathrin Kohout im Dezember 2015 über Phänomene der Bewahrung gesprochen.

It is with slight trepidation and a mix of sadness and excitement that I wish to let you know that I have decided to finish blogging. At the time there were only a handful of food blogs around and when you mentioned to someone that you wrote a blog they looked at you blankly. At the time it was something to keep me occupied between classes and gave me a reason for trying new recipes. However, I soon fell in love with it and it became part of my life. I became one of those people who spent hours reading blogs, browsing recipes, going on shopping trips specifically to find new spoons or coloured backgrounds for taking shots of food. I’d make a cake and not let anyone near it until I’d photographed it, often much to my family’s annoyance. As time has gone on, my life has changed.

I’ve graduated from uni, had 3 different jobs and lived in 3 different locations. Around the middle I was also diagnosed coeliac which at the time threatened to be the end of the blog and my love of baking. How can someone who loves cakes and baking so much suddenly be told they are not allowed to eat those things any more? Yet it was actually blogging that got me through it. I still love blogging and I will certainly never stop baking, but I have found over the past few months it has felt more and more like a chore than a hobby. After Christmas I started a new job which involves long hours, split shifts and working weekends.

I am starting to create a new life in London and find I have less and less time for blogging. I’ve had some amazing experiences, met some wonderful people, baked some delicious food and learnt so much about different cultures, ingredients and cuisines. Thank you all for reading over the years and providing such wonderful inspiration. Spice it’s time to wish you all a fond farewell.

I wanted to end with a delicious cake. For me, it’s always been about the cake! This cake is a cross between a cake and the filling of a frangipane tart. It’s dense, moist and nutty as ground almonds make up most of the dry ingredients called for in the recipe. Very little flour is required meaning it was very easy to convert to being gluten free. It also only uses egg whites, rather than whole eggs which lends it a wonderfully light but slightly sticky texture. The original recipe is from Rachel Allen and she uses pears and describes the recipe a pastryless tart rather than a cake.

You can see a video of her making it here. I also roasted and ground my own ground almonds, which gave the cake a wonderful nutty, deeper almond flavour than using the pre-ground almonds. The fresh glossy red cherries looked so pretty dotted into the cake and when cut into, they provided little pools of ruby juice against the golden cake. Eating a ripe, freshly picked, still warm cherry is also a wonderous thing. Really sweet and juicy with a great cherry flavour.

So delicious when paired with the nutty almonds. Line the base of a 6inch cake or tart tin with greaseproof paper and grease the sides. Place the skin on almonds on a baking tray and roast them in the oven for 6-8 minutes until smelling lightly toasted. Leave to cool before blitzing in a small food processor to create ground almonds. It don’t need to be as fine as flour. Melt the butter and set aside to cool slightly. Sieve the icing sugar and buckwheat flour into a clean bowl and stir in the ground almonds.

This entry was posted in Bücher-Reihen. Bookmark the permalink.