Amazing spring innovations
Thank you for all the feedback you’ve given us about the magazine! We’ve built on them to produce our first issue this year. Many of you have said that you like to read seasonal recipes, film and book recommendations, so we’ve included them. Let’s see what spring has in store for us!
The forests and gardens are full to the bursting with wild garlic, the healthy and delicious leaves of which can be made into a creamy pesto in no time this spring. This heavenly delicacy is perfect with meats, on pasta, as a dip, on toast or in a hot sandwich. A real trump card in the kitchen, not to be missed this year either!
Ingredients for 1 medium bottle
- 2 bunches of wild garlic (approx. 80 g/bunch)
- ½ bunch of basil
- 150 ml olive oil
- salt, pepper
- 40 g grated Parmesan
- 30 g roasted pumpkin seeds
The preparation of the wild garlic pesto is simple: chop the wild garlic, put it in a blender with the basil leaves, olive oil, salt and pepper, Parmesan and pumpkin seeds and mash the whole thing. When the creamy pesto is ready, drain it into a jar and pour a little olive oil over the top to prevent browning. In the fridge it can be kept for up to 2 weeks.
If you want to make a simple speciality and enjoy a delicious soup, you can’t miss the star of the season, cream of wild garlic soup, which we present to you in a dairy-free variation.
Ingredients for 4 people
- 1 head of onion
- 1 clove of garlic
- 2 tbsp oil
- 500 g potatoes
- salt, pepper
- nutmeg
- 500 ml water
- 2 bunches of wild garlic
- juice of a quarter of a lemon
For serving
- olive oil
- fried onions
To make the base for the dairy-free wild garlic cream soup, finely chop the onion and garlic and fry over a medium heat in the hot oil for a few minutes until soft. Meanwhile, peel the potatoes, cut them into small 2×2 cm cubes and throw them on top of the onions. Season with salt and pepper, sprinkle with a pinch of nutmeg, add the water and cook over a slightly higher than medium heat until the potatoes are tender. Finely chop the shallots, add them to the soup, cook for a few minutes and then blend with a hand blender.
The soup can be tossed with lemon juice and served with a drizzle of olive oil and a sprinkle of fried onion. Enjoy your meal!
Do you believe that the best tastes are those that grow locally and the most beautiful are those that have been perfected by careful hands? Then don’t miss the Danube Treasure Garden Farmers’ Market on Saturday 20 April! The main goal of the organizers of the program on Szalki Island is to bring the agricultural and handicraft products of local producers and artisans to the market, and to provide the people of the area with access to high-quality, locally produced products. See you at the event!
According to American actress Reese Witherspoon, Ana Reyes’ debut thriller is this season’s spring read. The character Maya, the hero of The House in the Pines, was a senior in high school when her best friend Aubrey collapsed dead in the presence of a man named Frank, with whom she had spent the summer. Seven years after the incident, Maya is now living in Boston with her lover, but secretly is using substance abuse to deal with the psychological trauma of the inexplicable event. Then one day, a YouTube video changes everything: a young woman suddenly collapses in the school cafeteria, with none other than Frank sitting across from her. Maya returns to her hometown and discovers something that only the man in the pine forest can explain. If we piqued your interest, the novel is available in all major bookshops. We wish you a relaxing read!
When it comes to films, you can’t miss the biggest box-office hit of this spring, the sequel to 2021’s Dune, part two. The films are adaptations of Frank Herbert’s 1965 novel The Dune. Previously considered to be an impossible-to-film adventure-sci-fi, the new adaptation is a great treat in the cinema, with its grandiose visuals and thrilling script, all critics agree. Don’t miss it!