herbstlicher Brautstrauß in der Abendsonne

Carving potato soup, goat cheese tarte flambée and pumpkin – An autumn day to enjoy

A wedding is and remains one of the most extraordinary days to celebrate in life. The feeling that remains at the end is the certainty that you have the right person by your side and that you have had a great time with all your friends and family.

Since the blog’s relaunch in the spring, many ‘celebrations’ have found their way here. Celebrations that have one thing in common with a wedding: the moments that make life so colourful, emotional and worth living. Being together, having good conversations, laughing, eating and drinking together. Feel safe and happy in the circle of loved ones.

You can never have enough of these hours! You have to celebrate it, absorb it and hold it in your heart. And: you can plan them very specifically!

Carving potato soup goat cheese tarte flambee and pumpkin - Carving potato soup, goat cheese tarte flambée and pumpkin - An autumn day to enjoy

Welcome with hearty potato soup!

We love to spend a whole day with friends or family. Especially if you rarely see each other, there is a lot to tell. Move, experience something and eat deliciously – these are the happiness components that make adults and children happy.

After arrival, only one thing counts: stretch your legs and have a bite to eat. That’s why we greet you with a hearty potato soup to keep you going. If you like, sprinkle in some crispy bacon or dip in a strip of crispy ham.

I always make this soup by feel and what’s in the fridge. Here comes the recipe (3 people) for the potato soup:

  • 1 leek
  • 1/4 bulb celery
  • 500 grams floury potatoes
  • 1 Boskop apple
  • 1 tbsp butter
  • 1.25 liters of vegetable broth
  • 3 sprigs of oregano
  • Salt, Pepper and Schubeck’s Fried Potato Seasoning (Affiliate)
  • 1 pack of breakfast bacon

The leek is halved, washed and cut into rings. The celery into small cubes. Both are placed in a large pot with a tablespoon of butter and fried thoroughly.

Meanwhile, peel and dice the potatoes and apple. Add to the pan with the sautéed vegetables.

Add the vegetable broth and oregano and cook for about 10 minutes. In the meantime, fry the bacon until crispy.

Remove oregano. Then puree everything with the hand mixer and season with salt, pepper and fried potato seasoning.

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In the afternoon: let’s get out into the colorful splendor of the leaves

A long walk in the colorful forest usually ends with a bag full of ‘treasures’ that you children have collected. Chestnuts, nuts, so many beautiful, colorful leaves, twigs, stones…

If you want to make the hike more exciting, I recommend the games of our forest birthday. Collecting a nature bingo is fun! And the finds are great for making a mobile.

The gem awaits us at the end of the tour: a pumpkin to carve! He is proudly dragged home and immediately has to submit to the knife.

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Cravings in the evening: goat cheese tarte flambée

While the men and the children carve out pumpkins for you, the girls take care of dinner with a glass of wine. There are warm goat cheese tarte flambée! The scent alone is so seductive!

Particularly practical: the yeast dough can be prepared in the morning, has to rise and then waits in the fridge to be used.

The yeast dough for 2 flat cakes (for 2 people) consists of:

  • 1/2 pack dry yeast
  • 250g spelled flour
  • 100ml buttermilk at room temperature
  • a pinch of salt
  • 2 tbsp olive oil

Sieve the excess beforehand and place in a bowl. Dig a hollow in the middle. Dissolve the yeast in 4 tablespoons of warm water and pour into the well. Add the oil and a pinch of salt and use the dough hook to knead into a smooth dough.

Cover with a cloth and leave in a warm place for two hours. After that, he can stay in the fridge until the evening!

This time we chose sour cream, red onions, spring onions, goat cheese slices from the roll, fresh figs and roasted pine nuts for the toppings. Put some salt and pepper on top and bake in the oven at 180 degrees for 20 minutes. Best enjoyed lukewarm!

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A must-have every year: pumpkin heads

Pulling out pumpkins and carving funny faces into them is an absolute must every year. It may still be nice-looking colleagues instead of nasty grimaces that we give the orange heads.

Again and again I plan to make one with a nice lace pattern, but after two large pumpkins that are prepared for the kids, the energy is gone. That’s why this year only two dear companions are sitting in the courtyard and delighting passers-by as they pass by.

Our new concrete planters from Vivanno (partner link) not only hide the rubbish bins, but also give the autumnal arrangement a beautiful setting. They are the perfect room divider that can be greened as you wish. They are frost-proof and can stay outside all year round. 1662892006 295 Carving potato soup goat cheese tarte flambee and pumpkin - Carving potato soup, goat cheese tarte flambée and pumpkin - An autumn day to enjoy

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