A great meal needs a good dumpling – and this one certainly stands out: called ‘napkin dumpling’, it retains its form because it is wrapped up like a sausage in a napkin or a tea towel. Like its smaller cousin, the Weckknödel, Serviettenknödel are made from old bread, eggs and onions, but its larger size gives it a…
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…
After the excesses of the last weeks, it is time to take a step back and cook up something simple. Sometimes the simple things are the best, like these dumplings, made from leftover bread. Together with a few fresh mushrooms and cream you have an impressive vegetarian feast. I used a mix of fresh button mushrooms and…
Red cabbage is one of the greatest delights of autumn: and not just because of its glorious purple colour! The complex taste of this member of the brassica family is highlighted in this simple recipe by adding a cooking apple, bringing out the sweetness as well as adding some acidity for more depth. Although I served this recently with…
Some of you might remember my Hello Kitty fest a couple of weeks ago, for today the recipient came to visit in order to make her own cookies. This time, however, there was not a Hello Kitty in sight, as I had purchased a cookie stamp of my own: ‘Naschkatze’ is what you call someone who…
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…
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…
This Russian salad – or Salade Olivier, comes with a lot of history: first invented in the 1860s in Moscow by a chef named Lucien Olivier, who guarded the recipe jealously. His sous-chef – apparently – stole the recipe and opened up his own restaurant to sell his version – needless to say, it simply wasn’t the…
I had this rice first at the home of a school friend, whose family had fled to Germany in the wake of the cultural revolution. I loved the flavours and textures of it: the crispy bottom – the tadiq – gives the dish a hint of caramel, which goes beautifully with middle eastern dishes of all sorts. Hoping to…
Quite a few people have been wondering the same nations always win, whereas others never get very far in world cups, and I think I have found a scientifically sound answer to this question – but it is hardly surprising when I tell you it all comes down to money. The German Institute for Economic Research…
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 