I recently read an article about the effects of our Western love affair with quinoa, which claimed that our desperation to cut down on wheat has led to price increases in quinoa, practically making it impossible for Bolivian farmers to keep some of their produce for their own consumption. Although I really like quinoa – and wouldn’t…
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 –…
I had been promising you this as the last word in apple cakes: apples, raisins and almond, wrapped in sheets of paper thin pastry. If apples could aspire to something, it would be a place in this strudel. The reason it has taken me so long to get this post written is less to do with…
I have no idea what the difference is between flapjacks and granola bars – I have a hunch that the former are English and more oaty, whereas the latter are American, full of nuts and fruit, and ultimately prettier. You tell me. Nevertheless, when I asked my colleagues what I could make them to celebrate the end…
The last week has been a right nightmare – so much so that I simply dropped off my bottle of pisco at last week’s Fiesta Friday anniversary, nodded once around the room and headed off. To look after sick children, sort out work stuff and to try and catch up on lost sleep. Unsuccessfully, I…
I love Mexico: the Cookbook‘s matter-of-fact style: each recipe comes with the minimum or decorum: a list of ingredients, the method, sometimes a picture, that’s it. For someone familiar with Mexican culture and cuisine, that’s all they need. But sometimes a headnote would not go amiss, as in the case of her Rosca de Reyes, or ‘King’s Ring’, the…
Only last Week my friend Frau Dietz from Eating Wiesbaden ran a fabulous round-up of German Christmas Treats You’ve Probably Never Hear Of, where a range of English-speaking expats introduced range of treats available in Christmas markets in Germany. Some I had never heard of – I haven’t really visited the North and East of the…
The oldest recipe for Linzer Torte dates from the 17th Century, making this perhaps the oldest known cake recipe in the world. Its ongoing success is no surprise: the dough is made primarily from either hazelnuts or almonds, subtly flavoured with cinnamon, and filled with red currant jam. ‘Ribisel ‘ as the red currants are…
I’m afraid that today’s Blogvent calendar is not as Christmassy as you might have hoped for, but December is not an easy time for my family, at least not for the adults, as all our birthdays bar one fall into this month. And Christmas, too. You will hopefully forgive me this rather uninspired idea of…
These gorgeous little stars have been part of our family Christmas for as long as I can remember. They are not easy to make as the dough is incredibly soft and sticky, but they are absolutely worth the effort: the earthy taste and coarse texture of the whole almonds is balanced out by the soft meringue,…
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