Sablés with mandarin jelly - My Christmas cookie repertoire
November 27th, 2013

What are your specific Christmas cookie memories when you think back to the time you were a kid eagerly awaiting the festive season? A scent? A certain tradition? An absolute favorite cookie? What do you think of now? My memories are numerous and most of them start with a huge golden tin can, that served as an ice cream container in its previous life, closed by a slightly dented pink lid.

Sablés

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T-H-E Nut Braid - As close as it gets
October 18th, 2013

A short stint to this enchanted place in Ireland, where we attended this Olympus workshop and met some of the most talented photographers, was crowned with a nasty cold once we arrived back home. A really nasty one. Thylehogichi, chicken soup and probably a bath tub filled with herb tea were in order, for longer than anticipated.

Nut Braid

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Bye, bye summer - Roasted cinnamon plum ice cream
September 13th, 2013

Of course summer inevitably has to end at some point, but somehow it feels harder each year. We went from “let’s do a little picnic for lunch break” to “where is my scarf?” in under a week. Suddenly the peaches don’t taste as good anymore and pears, apples and pumpkins are beginning to crowd the shelves.

plum ice cream

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Homemade peach ketchup - Condiment of my dreams
August 20th, 2013

“What do you mean ‘you made ketchup’?” – “Well, just that. I made ketchup.” It still amuses me when people get astounded by a simple statement like that. Most people consider ketchup something you’d -of course- buy at a supermarket and couldn’t care less about its ingredients list and high sugar content. Even though it’s dead simple to prepare and doesn’t take more than half an hour of one’s precious time!

peach ketchup

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The time is now - Stock up your jam pantry
July 30th, 2013

Since we’re having the hottest summer weeks here in Germany, regular cooking and baking has been put on the back burner. While the plan foresaw a much, much slower pace, I still ended up spending countless hours in the kitchen. How did that happen?

jam

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Scarlet Rose and Berry Pudding - "Bakeless Sweets" by Faith Durand
July 6th, 2013

I’ve been pretty good at holding my best intentions this year, well, until just now. Curious? Purchasing food magazines is only allowed when traveling (with one tiny exception) and buying new cookbooks has, these days, become more an exception than the rule. My cookbook library has grown exponentially over the last years and shelf space is a limited good in my office.

Pudding

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