Let’s be honest: Christmas pudding is not everybody’s first choice for dessert. But it just looks amazing, sitting there in its sheer indulgence – a traditional English Christmas on one plate. Let’s keep the looks, I thought, and work on the flavour and texture … For my fusion-ice bomb I went all Italian: cassata ice…
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…
When Dana challenged me to take part in a bakealong – or ‘Friendly Fire’, as she calls it in her naturally belligerent ways, I felt excited and scared at the same time: have you seen Dana’s blog, I’ve Got Cake? Her posts, pictures and recipes are a-ma-zing! I lover her potty-mouth style and envy her…
This is a post about cheesecake. Not any cheesecake, but the one you’ve always wanted to make. The one your granny or aunt made for you when you were little, but when you asked how they did it they just told you not to bother, it was too difficult. And that was it. When Marta…
There are so many stories around this famous Austrian dish that you forget that a Kaiserschmarrn is ultimately just a pancake. Incredibly light, not too sweet, with raisins soaked in a little bit of rum, but still a pancake. And a shredded one at that. The legends of its origins – and there are many…
When I recently made the elderflower cordial, I received a lovely response in form of a recipe for this delicious parfait: it’s slightly more compact than normal ice cream, and it takes a little bit of time and effort, but it is absolutely worth it! So, if you’re looking for an interesting dessert for a gathering, an…
When the Guardian invited their readers to take part in a recipe swap on the topic of ‘butter’, I couldn’t think of any of my recipes that didn’t use any butter (some use lard, though …). I therefore came up with a linguistic link, via bread and butter pudding, which in Germany always contains fruit: apples…
As the World Cup is coming to an end, I would like to present you with the perfect dish to round off my tour of all the participating nations: grilled plantains. Brazil is famous for its rodízios, the ‘all-you-can-eat-type restaurants where waiters come round to the tables with skewers full of meat. To pay homage…
That Uruguayans like meat is well known, not just since this World Cup; lesser known is the fact that they have quite a sweet tooth, as the dessert ‘Chajá‘ demonstrates: invented in 1927 by an Uruguayan pastry chef, it consists of layers of sponge, meringue, whipped cream, apricots and – sometimes – dulce de leche,…
Teaching in and around London has the advantage that you get students from all kind of backgrounds, so when I was faced with the challenge of preparing something traditionally Nigerian, I was able to get a recipe off one of my students, whose mum, like many immigrants here, came to England via Germany. Quite regularly when…
Comments on politics, macroeconomics and occasionally silly stuff
vilmoskörte ist nicht vilmoskröte
La cocina de Perrone Luis
Cook better Eat better Live better
our adventures cooking ... and other fun stuff
Simple Recipes made with Love
Benvenuto! Welcome! Pull up a chair and make yourself at home!
A creative baking blog without nuts or coconut
"La flamme des cuisines."
Versuch der Selbstversorgung mit Obst, Gemüse & Fleisch vom eigenen Land. Sammeln, Jagen & Tauschen. Ästhetische und hochwertige Sanierung eines alten Resthofs, Anlage des Nutzgartens und Naturgartens zum politischen Gärtnern. Transition. Nachhaltige Möglichkeiten unabhängiger und sparsamer zu leben, das Tempo zu drosseln, freier und glücklicher zu sein, altes Wissen und alte Fähigkeiten wieder zu erlangen. Kochen, backen und konservieren von selbst angebauten Bio-Lebensmitteln und Wildfrüchten, Wildkräutern.
Eat more of what makes you happy...
Simple and Healthy Meal Planning
.... etwas leckeres zu schaffen ist keine große Kunst!
Liz Collet - Art de la Cuisine * Cooking * Bakery * Pâtisserie *
Authentic Italian (and not) recipes!
More than just books
Living & Cooking in France
Ginger&Bread 