This weekend was spent making truffles. And not just any kind, but a whole range of them. I had been dying to give truffles a try, despite countless failed attempts at making chocolate Easter eggs. But since I mastered macaroons, surely nothing could hold me back. Over the years I have figured out that attention to…
I’ve always imagined my nemesis to look like a mix between Mrs Clooney and Katherine Hepburn (ca. 1942), who could bake like a pro. The reality is somewhat disheartening. My real nemesis, it turns out, are candy-coloured, chocolate-filled meringues: macaroons, as some call them; overhyped faff, according to others (ok, mainly me). When Dana first…
Brezeln und Bagel sind enge Verwandte: Beide werden vor dem Backen kurz gekocht, wobei die modernen amerikanischen Bagels ihren jüdischen Wurzeln insofern entwachsen sind daß sie heutzutage nur eher selten noch in einer Laugenlösung getaucht werden. Was liegt also näher als die beiden in einer Art kulinarischen Familienzusammenführung wieder zu vereinen? Zu diesem Zweck habe…
Pretzels and bagels, it seems, are quite closely related: both are given a particular and highly symbolic shape, and they are also boiled prior to baking. But when I came across Irina’s beautiful post about obwarzanki, the twisted breads sold in Krakow during Lent, I knew I was onto something promising … Obwarzanki are a…
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 –…
Pretzels clearly are the puffer fish of baking – not only can you get killed making them, thanks to the use of lye or caustic soda, but even eating them is not without hazards, as George W Bush’s near-death experience with a pretzel has shown. But don’t fear – these ones are not only completely harmless but…
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…
Pancake or Shrove Tuesday calls for something decadent. In Germany, we celebrate carnival today, a nod towards pre-Christian tradition of chasing away winter. Similar to the Mardi Gras, or ‘Fat Tuesday’ in the States, we eat lots of different types of doughnuts today, some jam-filled, others more like those cute beignets Angie served up for…
I have been dying to share this recipe with all those gnocchi enthusiasts whose posts have been cheering me up over these cold winter months: here’s the German version of these delicious potato dumplings, which is traditionally served with Sauerkraut. What else. It’s been cold and miserable here in Old Blighty, The strong winds have…
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…
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