It’s been a rather quiet few days on the blog, with my new celebrity lifestyle taking its toll: marking piles of coursework, planning the final lessons of the year and getting two kids from A to B via C. I even considered buying outsized sunglasses, but then remembered that our heatwaves are as short-lived as…
It’s rhubarb season! When I saw Vasun’s delicious rhubarb and coconut crumble on Cupcakesncurries, I knew I had to get my first fix of the season! Little did I know that it would take 3 attempts to get the cake onto this post in one piece … The tartness and acidity of the rhubarb needs to…
Just in time for my first blog anniversary I will present you with the most oxymoronic dish ever: using the leftovers of an otherwise insanely expensive dish – white asparagus – this soup makes ‘thrifty’ look positively expensive. Anyways: you had your white asparagus and you ate it. But, as you followed my instructions to keep the…
As you can imagine, I’m not a great fan of sliced bread, But please don’t dismiss my claim that there is one thing that is better than sliced bread, and that by miles, too lightly! If the whole of Germany goes insane when the first white asparagus of the season appears in the shops and…
Today was a real let-down in terms of Spring: strong gusts of wind carried bin lids across the garden, and the heavy rain didn’t exactly entice us to leave the house, either. In other words: a day for comfort food. Since I had been sent the gorgeous wine from Inntravel, I needed to make something…
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…
When we were kids, German children could be easily classified into two types: spaghetti bolognese kids and schnitzel kids, depending on which dish they would go for in a restaurant. Not that the menus didn’t offer anything else: usually given titles from popular fairy tales such as ‘Cinderella’s plate’ or ‘Pinocchio’, you could always choose fish fingers,…
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…
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…
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