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…
The end of the school year means a lot of thank yous – to my colleagues in the department as well as to the countless colleagues all over the school who have helped me (and my students!) to get through the year in one piece. Unfortunately, writing cards does not come naturally to me. I usually…
This risotto is probably the most simple of all risotto dishes in that it has such a limited number of ingredients: apart from chicken stock, parmesan, an onion and risotto rice, the standard ingredients of any risotto, it only calls for saffron and – if you can get hold of it, some bone marrow. But…
Now as you would expect from a Swiss recipe, although it is a quick and easy mid-week dinner solution, you still have to pay attention to detail. Note the title: strips of meat – the closest I could come up with for ‘Geschnetzeltes’ – Zurich style is NOT the same as Zurich-style strips of meat. The…
Cristiano Ronaldo, or Portugal, as he is often referred to, hasn’t had a great World Cup so far, and probably the less said the better. So let’s quickly move on to something much more pleasant, namely these delicious custard tartlets called either pastéis de nata, cream tartlets, or pastéis de Belém, after the district in Lisbon where…
Today summer has finally arrived! After the thunderstorms yesterday we had all but given up hope. The garden didn’t mind the soaking it seems, my roses in particular are absolutely stunning. What better way to enjoy the sunshine than with a fruit that to me embodies the tastes of summer like nothing else: mango. The following…
With the elderflower season in full swing – and not for long at that – I decided to make elderflower pancakes, a traditional sweet from the south west of Germany as well as parts of Switzerland. Despite the beer in the dough and the fact that they are fried, they nevertheless have a subtle elderflower…
Strawberry season is our second favourite season, topped only by Christmas. We grow them in all shapes and forms, but thanks to our in-house foraging squad we never seem to have enough to bake or make anything with them. Fortunately there are supermarkets, and although it is hard to resist a nicely-presented punnet in mid-November for…
To start off my Countdown to Rio, here is my Italian entry. After all, they got to the finals of the Euro 2012 (after beating Germany in the semifinals. I can still feel the pain). Pesto surely must be the most popular Italian export after the Fiat 500. Here in Britain you can even get…
Technically this is a vichyssoise with Frankfurters, but that’s not a title that will impress the kids. Sausage soup is what we call it, and it’s the combination of a catchy title and, well, sausages that make it a fail-safe option when friends stay over or spirits are low. It’s quickly made – including cutting…
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