Archive for the 'recipes : readers favorites' Category
7 eggs and a lot of air - Salzburger Nockerl Mar
16th,
2010
Sebastian had been in charge for dessert and we prepared Salzburger Nockerl (very typical sweet souffle the city of Salzburg, Austria, is famous for).
Thylehogichi - or how to fight a nasty cold Feb
9th,
2010
You’ve never heard of Thylehogichi? Well, neither have I. But THYme LEmon HOney GInger CHIli tea sounded a little stiff and boring, hence the new word creation by simply using the ingredient’s first letters…
The incredible green cake Jun
3rd,
2009
Starting to slice my first baked loaf, the color had turned out much deeper than I would have remotely hoped for, in fact is was the brightest green I have come across in non-artificially colored baked goods.
15 Minutes to Fame - Gnocchi for Beginners. And for Braggarts. May
19th,
2009
But Ricotta gnocchi, where have you been all my life? This variation is even easier to prepare than the former two mentioned, taste-wise open to all kinds of flavors, and – I kid you not – they take less than 15 minutes to prepare before you can release them for a little swim in softly bubbling saltwater.
Very British - Scones to live by May
9th,
2009
I could eat scones every other day and to be honest, we’re having them three or four times a week now – for the third week in a row.
Pesto - been there, done that? Wait! Mar
6th,
2009
But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient?
Decadence in cubes Feb
4th,
2009
This sweet sin has the power to convert even the most persistent chocolate and caramel haters into the opposite.
Not-again!-dishes or stop whining already: Pumpkin gnocchi Pumpkin Gnocchi Nov
14th,
2008
I have become so hooked on these little Italian dumplings with the velvet-like texture, that I have to have them every other week. Last week my addiction kicked in at 9.30 pm… and a good hour later I sat in front of a plate of steaming hot gnocchi with browned pine nut butter.
An extra dose of sunshine - Egg Ravioli pasta May
24th,
2007
If your up for an not so ordinary doses of ravioli you’re in for treat: imagine a just runny egg yolk, its dark orange color which reminds of pretty sunflowers and bright sunshine and…
Grandma Salazar's Tamales Tamales Mar
27th,
2007
When Nicky asked if I would mind sharing my Grandma Salazar’s recipe for tamales with d:d readers, I didn’t hesitate to say “yes!” In our family, Grandma’s tamales are like gold, and if you don’t like tamales before you’ve had hers, you will likely convert after you do…
Canned Cakes - Baked with Love Canned cakes Feb
21st,
2007
The idea was picked up by trendy bread baked in clay pots and cakes on sticks. But trends pass by and so I almost forgot about them until I was looking for a neat little foodie gift. I not only rediscovered a great concept – 12 glasses of cake over the last two weeks certainly speak for itself – but what I found myself is the best poppy seed cake recipe I have baked so far.
Cute, cuter, mini bagels Mini Bagels Jan
18th,
2007
Generally, if possible, I always opt for the smallest portion of a snack, which makes it easier to indulge in many different varieties or flavors. Love to sample without making commitments, so to speak. Voilà, this is where the mini bagels come into play.
Zwetschgenknödel - The last days of summer Zwetschgenknoedel Oct
29th,
2006
Zwetschgen are key for one of southern Germany’s most typical and coveted cake, the Zwetschgendatschi. To me, they are key ingredient for my most treasured sweet dumplings, Zwetschgenknödel (plum dumplings)…
Peanut butter banana bread or a bumpy road to love Peanut Butter Banana Bread Oct
19th,
2006
Peanut butter and I go way back, we share some memorable history together. It all began with love on first sight, then we completely lost contact for a while, to finally put a happy ending to the story. So what had happened? Long story…
Is there a better way to start a Sunday morning...? Orange Brioches Jul
3rd,
2006
…but rewarded with the most wonderful pretzels and bread rolls, delivered still slightly warm once she returned. Therefore she was always well stocked with fresh yeast…