Strawberries are back in the shops, and although I know it is far too early, it is still tempting to buy a punnet, especially if they are on offer. They are rarely ripe enough to be eaten on the spot, but they’ll make a delicious topping for a tarte like the one Linda brought along…
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…
OK guys, layering ice cream is my new passion. Actually, ice cream has always been a passion of mine, but after my ice cream bombe I feel I need to keep at it. I had planned to make the latte macchiato ice cream for dessert for our New Year’s Eve gathering. But somehow it didn’t…
I have to admit, I would have missed the episode of the Great British Bake Off had it not been for my son, who excitedly called to tell me they were doing a German cake, and what ‘Schichttorte‘ was. I had no idea, so I did what every German baker worth their salt would have done in…
A couple of months ago I posted a recipe for Schwarzbrot, the traditional German mixed-grain bread, which I had made following a recipe from an old cookery book. Although it turned our wonderfully, I was left with a nagging feeling that the taste wasn’t quite as sour as I had expected it to be. Rejoicing…
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…
The end of the school year means a lot of thank yous – to my colleagues in the department as well as to the countless colleagues all over the school who have helped me (and my students!) to get through the year in one piece. Unfortunately, writing cards does not come naturally to me. I usually…
As the World Cup is coming to an end, I would like to present you with the perfect dish to round off my tour of all the participating nations: grilled plantains. Brazil is famous for its rodízios, the ‘all-you-can-eat-type restaurants where waiters come round to the tables with skewers full of meat. To pay homage…
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…
Teaching in and around London has the advantage that you get students from all kind of backgrounds, so when I was faced with the challenge of preparing something traditionally Nigerian, I was able to get a recipe off one of my students, whose mum, like many immigrants here, came to England via Germany. Quite regularly when…
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