Tuesday
March 16th
2010
March 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).
Sebastian had been in charge for dessert and we prepared Salzburger Nockerl (very typical sweet souffle the city of Salzburg, Austria, is famous for).
Thursday
February 18th
2010
February 18th
2010
Anyway, now is the perfect time to get out there and buy the very best (blood) oranges and turn them into a huge bowl of flavorful citrus indulgence.
Wednesday
December 23rd
2009
December 23rd
2009
…your significant better half suggests making another batch of the delicate florentines we’ve been feeding ourselves into coma this December.
Tuesday
December 8th
2009
December 8th
2009
These spritz cookies have occupied a safe spot on our cookie plate for ages, the recipe is an old Word print-out with significant stains and handwritten updates & notes, that doesn’t reveal its origin at all. 
Thursday
November 26th
2009
November 26th
2009
If you invest 5 minutes in its preparation and are patient enough to then let it sit at least for one week on your kitchen shelf, you will be rewarded with the most fragrant golden digestive you can imagine.
Monday
September 28th
2009
September 28th
2009
Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed?
Thursday
September 3rd
2009
September 3rd
2009
…no matter which bakery you walk in, from August to September the Zwetschgendatschi is a staple on every counter here in Bavaria. I don’t think anybody could refuse a still warm slice of this juicy cake. 
Friday
July 31st
2009
July 31st
2009
…she raved about a certain Mallorcan pastry she had enjoyed numerous times on her trip, called Ensaimadas. Being obsessed with all things yeasty (and lard!), her description alone made me salivating: soft and flaky, slightly sweet pastry, made from long fermented yeast dough, lots of powdered sugar and greasy fingers from the used lard … ENSAIMADAS!!!
Tuesday
June 30th
2009
June 30th
2009
Marillenknödel – delicious dumplings filled with apricots, rolled in butter-roasted breadcrumbs. Probably the best that could happen to this fruit, at any rate for a dumpling lover like me.
Wednesday
June 3rd
2009
June 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.
Saturday
May 9th
2009
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.
Wednesday
February 4th
2009
February 4th
2009
This sweet sin has the power to convert even the most persistent chocolate and caramel haters into the opposite. 
Tuesday
December 2nd
2008
December 2nd
2008
When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.
Thursday
November 27th
2008
November 27th
2008
The upside in working for a cookbook publishing house is the higher affinity people have concerning food, that’s at least what my experience tells me and probably not really unexpected. Our semi-regular meetings are usually held in different places. When we meet at a restaurant or coffee bar for instance, the choice is typically led [...]
Monday
September 29th
2008
September 29th
2008
Why 99? It could have also been 78 or 104, who counts when it comes to favorite cakes. And I do have many many favorite ones: the quick poppyseed cake is one of them (no matter if baked the original way or in a jar), this chocolate cake as well as this Nutella banana combo [...]
