Just over a week ago I found myself in Berlin, Germany, a place I’ve wanted to go visit for some time now! It was the final stop on my trip overseas and it was just so beautiful in every way. Eva Kosmas Flores and I ventured around Croatia for a few days before heading to Berlin after the workshop, and finishing off our few weeks overseas in Germany was just the perfect way to end our time away from home. We arrived in Berlin Sunday late morning, and in our short time (only 2 1/2 days!), we had 3 full on photoshoots, a few incredibly delicious meals with friends, time to shop and also explore the city a bit +++ take an epic adventure. Each moment was short and sweet, but oh so memorable.
Our very first morning waking up in Berlin, we rose before dawn, incredibly tired from a night out prior with Nora and Laura (more to come next week on our time with Food Stories, stay tuned!), and met sweet Marta, outside our hotel to venture outside the city. I couldn’t wait, even though I could hardly keep my eyes open on the drive. She drove us to this whimsical location out in the middle of somewhere and we enjoyed breakfast together in the middle of a misty meadow as the sun rose. It was incredibly cold and wet, but worth every moment! Marta made two delicious little Savory Breakfast Pumpkin Pies, and brought warm coffee (that quickly turned cold of course : ) ) .
Oh, and to wrap up this little story, we were foraging to set the table all pretty for photos and I leaned over and broke off a branch of the most delicate, vibrant plant around, and come to find out it was stinging nettle! I have never seen this in the wild before, or for that matter, have never seen it in tact on the branch, and lets just say I’d recommend not doing what I did, ha! It was quite painful and kept stinging for the next couple of days. Good times, good memories I guess!
I hope you enjoy this beautiful post, it was a highlight of the entire trip. Make sure to see Marta’s recap post here, and keep an eye out for Eva’s as well!
Savory Breakfast Pumpkin Pie Recipe by Marta Greber Makes 2 small pies Filling Pie Crust
Heat an oven to 180*C. Cover a tray with a baking paper, place on it pieces of pumpkin, topinambur, feta, rosemary, onion and garlic, drizzle it with oil, sprinkle with salt and bake for about 30 minutes. Meantime cut celery stalks into small pieces and fry in a pan over a medium heat. When your veggies and feta are baked, move them to a bowl and smash, then add celery and mix it in. Let it cool. For the crust, place flour, sugar and salt in a bowl. Add the butter cut in a very small pieces and rub it into the flour using your fingers. Add half of the water and mix it with the dough (I used hands). Add the rest of the water spoon after spoon, just so the dough comes together nicely. Make a ball, roll it in a foil and leave in your fridge for about an hour. Cut your dough in half. Flour a surface and roll each piece so it will fit into a pie form. Place one piece of rolled dough in the pie form, place filling on it and cover with the other rolled dough. Then you can do some fancy shapes on the edges. Brush the dough with a lightly beaten egg. Bake for about 30 minutes. Serve warm.
