I have a very fraught relationship with Mexican food, I have to admit. I am left completely cold by the uniform tortilla-with-meat-and-random-stuff stuff that you get in Mexican-themed restaurants. Seriously, nothing can be improved by adding a few complimentary nacho chips. Over the last months and years, however, I have come to accept that there…
We are ready for New Year’s Eve – never mind the New Year: With everything set up for the traditional Raclette – a typical Swiss cheese-fest in which everything gets covered in and smothered with cheese – we have lined up the emergency schnapps, or eau de vie. The technical term for these is ‘distributers’ as…
Over the last few weeks, my friend Marta has been posting about a whole range of delicious breads which she made using cast-iron casserole pots. Obviously I really like Marta, but what I don’t like is her beating me on what I consider to be my turf. Like bread. Not to be outdone, I quickly got…
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…
Christmas Eve is a busy affair in Germany, between singing carols, opening presents and attending church late at night, these is not much time left for dinner. For this reason, most families have a simple but nevertheless substantial supper, with potato salad and sausages being the most popular option. Traditionally the Christmas tree is put up…
A comprehensive main course requires a light but enticing starter, something that wakes up the taste buds and prepares your for the things to come, without taking away too much tummy space This little number is that perfect starter: a light consommé, enhanced by the addition of thin strips of savoury crêpes. This soup is a…
It’s Day 22 of my Blogvent Calendar, my daily posts about what makes a German Christmas so special. With just about two days left before our Christmas party officially starts, I bring you these delicious gingerbread biscuits from Nuremberg in Franconia: made from almonds, nuts, sugar and spices, they are not only gluten free but…
With it being the fourth Sunday of Advent, the time has come for some reflection. Over the last days and weeks, people have been posting Christmas bakery in such an abundance that it would be a crime not to present you with my personal highlights, and thus next year’s biscuit and cookie treats. Have a…
I have actually no idea why gingerbread houses appear at Christmas – after all, the story of Hänsel and Gretel is not really a Christmas tale! But whatever the reasons be hind it, come Christmas we have to have one, or two, or even more gingerbread houses under our tree, in increasing states of disrepair.…
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…
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