Have you got a particular place you always think of when talking about food? A favourite restaurant, a particular kitchen, or a shop you went to as a child? For me, when talking about food shopping, I always think of St George’s Market in Belfast, which takes place in an old Victorian covered market on Fridays and…
Bread is so important to a German diet that we have an entire meal named after it: our evening meal, ‘Abendbrot‘, means literally ‘evening bread’ and consists of, you guessed it, bread, cold meats, cheese, and salads. We have quite a reputation for our breads, too, at least on the continent: rye bread, buttered and with slices of cooked…
A couple of months ago I posted a recipe for Schwarzbrot, the traditional German mixed-grain bread, which I had made following a recipe from an old cookery book. Although it turned our wonderfully, I was left with a nagging feeling that the taste wasn’t quite as sour as I had expected it to be. Rejoicing…
I cannot rave enough about James Morton’s book Brilliant Bread: it’s no frills, to the point, and incredibly serious about bread. I have posted my take on his sourdough bagels before, but in order to get into the swing of things with the Great British Bake Off I thought I’ll try out his baguette recipe for this week’s…
Chile’s bid for the world cup is only slightly less hopeless than Australia’s: although they had an excellent run up, the fact that they will have to get past the reigning world champion, Spain, and the runner up of the last world cup, Holland, makes you despair. Nevertheless they are often cited as one of…
Now, once you have mastered the art of the bagel, you might want to give these sourdough bagels a try. If you liked the homemade bagels the first time round, you will find these even more chewy and delicious. The sourdough allows you to use a variety of flours, and I am following James Morton‘s…
As I have been baking bread for a few years now, the theme for this Bread Baking Day,’ancient’, really appealed to me: as a kid at my friend’s house, we helped her granny to prepare the breads for the weekly ‘baking day’, when the communal oven was heated up and the families of the village were…
I discovered bagels after moving to the UK – not that they don’t exist in Germany, i just never came across them before. I love the sheer chewiness of the dough, which is the result of the bread first being boiled, then baked. The following recipe originates from an American bread book, Peter Reinhard’s The…
These are about as traditionally German as curries are English. And just as delicious. They are quick and easy to make and work brilliantly for lunches, with salads, tsatsiki, hummus or any other mediterranean foods – check out Marita’s delicious hummus recipe on her website mykitchen.co.uk! 150g plain flour, plus some for dusting 300g white…
This is halfway between a cake and a sweet bread, depending on your tastes. In Southern Germany you serve it with coffee and tea in the afternoon, sometimes with butter (unsalted) and jam. It’s delicious whatever the occasion, especially around Easter, when yeast-based breads are everywhere. For the cake in the pictures I used Hagelzucker, which…
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