This week’s task has been to visit the German embassy in order to get a new passport. And going to the embassy fills me with equal amounts of anticipation and dread. The dread is easily explained by the number of forms I have to fill in, the need for documents I mislaid but now need to…
A few weeks ago I finally got round to making my first pretzels, a staple of Swabian bread baskets, the race was on to produce proper breakfast rolls. Now, I won’t lie, we don’t have rolls every morning for breakfast. But we could have, if we wanted to: every other street has an independent baker who…
Germany is well known for its beers and beer festivals, and rightly so. What’s much less well known is the fact that we produce some really great wines, too. And I am not talking Liebfraumilch here. When I came to Britain for the first time, Liebfraumilch and Blue Nun were a popular choice of wine.…
With St Patrick’s looming, I had been wondering what to do to mark the occasion. Potatoes? Stew? No – after Frugal Hausfrau’s inspired attempt at making her own Bailey’s Irish Cream, I knew I had to go down the truffles route. Since making boozy truffles the other day, I had been itching to give it…
You are all well aware of my obsession with healthy, low-fat desserts. Oh, you aren’t? Hmmm. I wonder why. Anyway, here I would like to present you with the lightest dessert imaginable – a cream so light that if it wasn’t for the copious amount of alcohol it would probably float off your plate. Zabaglione…
This weekend was spent making truffles. And not just any kind, but a whole range of them. I had been dying to give truffles a try, despite countless failed attempts at making chocolate Easter eggs. But since I mastered macaroons, surely nothing could hold me back. Over the years I have figured out that attention to…
I’ve always imagined my nemesis to look like a mix between Mrs Clooney and Katherine Hepburn (ca. 1942), who could bake like a pro. The reality is somewhat disheartening. My real nemesis, it turns out, are candy-coloured, chocolate-filled meringues: macaroons, as some call them; overhyped faff, according to others (ok, mainly me). When Dana first…
Brezeln und Bagel sind enge Verwandte: Beide werden vor dem Backen kurz gekocht, wobei die modernen amerikanischen Bagels ihren jüdischen Wurzeln insofern entwachsen sind daß sie heutzutage nur eher selten noch in einer Laugenlösung getaucht werden. Was liegt also näher als die beiden in einer Art kulinarischen Familienzusammenführung wieder zu vereinen? Zu diesem Zweck habe…
Pretzels and bagels, it seems, are quite closely related: both are given a particular and highly symbolic shape, and they are also boiled prior to baking. But when I came across Irina’s beautiful post about obwarzanki, the twisted breads sold in Krakow during Lent, I knew I was onto something promising … Obwarzanki are a…
It’s Friday again – and just in time. Fridays call for something special, preferably slightly spectacular, to bring along to Angie’s Fiesta Friday party. But then, again, the end of the week also leaves us with a few bits and bobs, leftovers from various meals and baking experiments. That’s not necessarily a bad thing –…
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