Spätzle are to the cuisine of my region what rice is to Indian food or chips to Britain: there is hardly a dish that cannot be served, enhanced or transformed with a generous helping of these delicate little noodles. It’s the first dish we made when I got together with other students from my region at…
This summer, we spent some time with family in Germany, in the Allgäu region in the south, a beautiful rural area that is perfect for family holidays. The gentle slopes are perfect for hiking or cycling, preparing you for a visit to the dramatic landscapes of the Alps. I won’t bore you with too much…
Ich habe mir vor ein paar Wochen James Mortons Buch Brilliant Bread gekauft, und komme einfach nicht aus dem Schwärmen raus: Seine Rezepte sind garantiert schnickschnackfrei, einfach und überzeugend. Vor einiger Zeit habe ich daraus Sauerteig Bagels gebacken, aber dieses Mal sollte es dann doch Baguettes geben – schon alleine, um an Zorras und MaRas BreadBakingDay…
Wenn Du noch nie Sauerteigbrot gegessen hast, hast Du wirklich etwas verpasst: Sauerteigbrot ist herrlich zäh, hat einen leicht säuerlichen Geschmack und hält länger als andere Brote. Und wenn Du das alles schon weißt, aber noch nie selber ein Sauerteigbrot gebacken hast, dann liegt es sicher daran, daß es so lange dauert! Sauerteig braucht nämlich eine Starterkultur oder…
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…
Germany has many different dialects, probably due to the fact that the country as such used to be a whole bunch of kingdoms, duchies and whatever else they could come up with, including free cities. Only with the formation of a German empire in 1871 did Germany, or Deutschland, as such come into existence, and the local rulers…
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…
I have been looking forward to the plum season for weeks – we’ve had some damsons, which one of our neighbours kindly let us harvest, but nothing quite beats the rich juiciness of ripe plums. And what better to do with them than make a cake! The name of this very traditional traybake, Zwetschgendatschi, literally means…
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…
I hadn’t come across this before Dana (of I’ve Got Cake fame) nominated me for it: the My Writing Process Tour is not so much an award as a nosey glance over your shoulder (isn’t it really, Dana?!), which makes it even more appealing to take part in, in order to nominate those bloggers you’d most like…
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