Tuesday, 19 September 2017
Our hotel was nice and close to the station. I recorded this video the afternoon of our arrival. Not a bad view from a hotel balcony! (Sarah was less impressed when we discovered that the first train in the morning arrives at 07:21, in similar noisy fashion.)
All these pictures and videos are hosted on Flickr, from where you can view or download them at full resolution.
The next day we went by train to Kühlungsborn for a day at the seaside. The first pictures are of the loco being run around at Bad Doberan.
We got the best seats, right at the front of the train with a good view of the engine. One of the delights of the "Molli" is its street running in Bad Doberan (with continuous bell sounding).
Once off the streets it can go a bit faster.
I'm quite pleased with this video of it setting off from Kühlungsborn Mitte.
The beach at Kühlungsborn is long and sandy, and the sea is beautifully clear. We both had a swim and then had a lunch of fish and beer.
At Kühlungsborn West station there is a small museum.
Among the exhibits is a 1951 loco. The ones in service date from 1932.
For our return journey we got the best seats again, this time right at the back of the train.
Passing at Heiligendamm.
Street running in Bad Doberan.
At Bad Doberan the last two trains of the day have 5 of the 10 carriages uncoupled and moved to a shed.
The loco is then coupled to the remaining 5 carriages, plus saloon and luggage wagons, before leaving for Kühlungsborn where it spends the night.
Sunday, 25 June 2017
I have a Morello sour cherry tree in my front garden that, most years, produces more fruit than I know what to do with. This year I asked online for ideas to use the surplus and someone suggested sour cherry soup, a Hungarian speciality.
I searched for recipes on line and found a huge variety — whole cherries or pulverised, warm or chilled, with or without alcohol. Many of the recipes include lemon juice and/or zest, but these tend to be using sweet cherries rather then the (not often available to buy) sour cherries I have.
I combined the best elements of several recipes to come up with this:
- 400g Morello cherries
- 2 cloves
- ~1cm cinnamon stick
- 100ml red wine
- 200-300ml water
- 25g sugar
- 1 tsp flour
- 100ml crème fraîche
- Stone the cherries and place in a saucepan with the cloves and cinnamon. Add the red wine and water to cover. Bring to the boil and simmer for 20 minutes.
- Blend the flour and crème fraîche in a small bowl.
- Work the cherries through a sieve, removing the cloves and cinnamon. Stir in the cream and flour and return to the boil. Whisk until smooth and free of lumps of cream. Simmer very gently for five minutes to thicken slightly.
- Stand the pan in cold water to cool the soup, then finish cooling in the fridge.
The result was amazingly good. A smooth, slightly sour, soup that really got the taste buds going for the main course. I'll definitely be making it again.
Next time I'll try simmering the stones in water first, to extract some of their almond flavour. I'll also work some of the sieved cherries into the cream and flour to loosen it before adding back to the rest of the cherries.
A note about cherry stoners
For several years I used a traditional cherry / olive pitter that does one cherry at a time. This worked well, until its spring broke, but tended to spatter the kitchen with cherry juice. I now have a multi pitter from Lakeland. I can no longer find it on their web site, but it appears to be functionally identical to this "Lurch" branded one from Amazon. This does seven cherries at a time, and catches the juice, but is designed for large cherries. The thick prongs rip my small cherries apart, and the smallest cherries can get pushed through the supporting holes. Maybe I should try this "Vantiya" model instead.