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Pitch Ink. meets Foodtastic

Creativity requires time and motivation, which means you need to actually set aside time for relaxation. I’ve retreated to the mountains these past few days to recharge my batteries. I have a lot of time and space to think here and let my creativity run rampant. When I’m at home, I often relax by drawing and painting. As you may have noticed, I have posted fewer food illustrations than usual recently – but this will change soon, with a new personal project I want to introduce to you today.

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Basil Seeds – the new Basil Boom

Basil. It has got to be one of the most popular and most widely used herbs around. Sprouting in your herb garden or balcony planter, it’ll be growing and available to use all summer. And just like parsley, chives and others, you can freeze or dry it to get through the winter. It works not just as a conventional accessory to tomatoes and mozzarella, but also as a pesto, seasoning and garnish for many Italian and other mediterranean dishes. These days, virtually no kitchen is without basil. Like Loriot would have put it: life without basil is possible, but pointless.

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On Figs… and Some Delicious Fig Chutney

„Then the eyes of both were opened, and they knew that they were naked. And they sewed fig leaves together and made themselves loincloths.” (Genesis 3:7). The fig tree was the first tree named in the bible. The fig leaf has been a symbol of chastity as well as fertility ever since Adam and Eve covered up their bits with it.

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Homemade Strawberry Ice Cream – On the Queen of the Garden

How I adore strawberry season! I absolutely love adding this sweetest of fruits to cereal, cakes and salads – strawberries are always a winner. They don’t carry the moniker “queen of the garden” for nothing: strawberries aren’t just extremely delicious but also stunningly presentable. Despite the name, the strawberry isn’t technically a berry, but rather a so-called accessory fruit of a plant belonging to the Rosaceae family. 

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Broccoli Salad with a Kick

Let’s be honest – broccoli isn’t exactly on the list of sexy vegetables. I like it and it tastes great in vegetable curries, but I’ve never found a really attractive flavour combination involving broccoli. Until last autumn!

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On Fennel and a Delicious Fennel Risotto

Fennel is back! This bulb is a very special ingredient, due to its intense aroma and hints of anise. Fennel is one of those foods – either you hate it or you love it. But there is no doubt that it’s incredibly healthy.

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Parsnip & Parsley Root – the Twins that Aren’t

Winter time is root vegetable time! And two of the main players in this category are parsnip and parsley root, both of which make a frequent appearance in soup veg bundles. I have noticed that very few people realise these two are very different types of vegetables. But no wonder, they look uncannily alike!

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So Red, So Healthy – The Beetroot

The beetroot’s intense crimson colour comes from the betanin contained in the roots, a food dye used to colour pasta in Italy, but which can also dye all manner of other things. More often than not, the yummy red of your berry yoghurt or ice cream may not stem from the fruit it’s made of either, but instead from the natural dye of the beetroot.

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The Avocado – Our Favourite Green Berry

Did you know that the avocado belongs to the berry family? No? Here’s some more information on the greenest of berries plus my delicious guacamole recipe…

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King of the Spices – Saffron for your Risotto

Did you know that at the beginning of the 20th century, the centre of saffron cultivation in Central Europe was Austria? The highest quality saffron was also called Crócus austriacus for that very reason.

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On Classic Christmas Dishes and Delicious Fondue Sauces

Here’s the big question… What do you serve at Christmas at your house? In Austria, apparently that’s mainly sausages and fish. Specifically, in Salzburg, it’s the traditional sausage soup that’s usually served on Christmas Eve, made with minced pork mettwurst or, in the classic version, with hot dog sausages. In Kärnten, people like to eat sausage with cabbage or sauerkraut. In Lower and Upper Austria, fried carp is still a prominent tradition, in Burgenland, it’s fried carp, goose or smoked salmon. The classic “Ländle” Christmas Eve dishes are fresh veal sausage with sauerkraut and Italian salad. In the Tyrol, no preference is recorded, but mostly, people eat game, fish or other types of meat. At my house, we like meat fondue for Christmas. And here come some of my Grandma’s most delicious recipes for fondue sauces – hers was the best in town.

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Food Illustrations

Carrots © Illustration/Eva Fischer Burger Saffron Vegetables Lemons Garlic Potatoes © Illustrations/Eva Fischer

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