“Comfort food” – how could I have walked by a cook book having these words on its front (actually it was the German title)? The new book of Jamie Oliver (...)
Easter is just around the corner – time to bake some braided bread. Don’t you think of some kind of brioche/plait/whatever-you-call-it when it comes to Easter? (...)
If you would ask me about three things that are omnipresent in Sweden, I would say: trees, IKEA “Färgrik” mugs and kanelbullar. These famous swedish cinnamon (...)
Have I told sometime about the huge amount of nuts and dried fruits I am munchin at work? They’re such a great first aid against sudden low sugar and something (...)
Do you know this kind of recipe that you make for the first time and immediately know that this will be added to your recipe short list and and from now on (...)
You thought there wouldn’t be a strawberry or/and rhubarb recipe on this blog this spring?! – Of course not! How could I leave out these great spring fruits! (...)
I’ve already eaten masses of small juicy cocktail tomatoes this early summer since the first of them could be found on markets and in supermarkets. I just (...)
Just around the turn of the year we received an uninvited guest … called cold. For me it’s kind of predictable meanwhile: a few days off work – and your body (...)
Glutamate – reminds me immediately of cheap chinese food and a rumbling stomache after eating. It makes me think of convenience food where this popular flavour (...)
“Oven roasted potatoes? Are you serious? You want to tell us how to bake potatoes? Let me guess: You… bake… potatoes?!” I know, I know,… but wait! For long – (...)
Homemade chocolate truffles and diy gift box for christmas
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Now it’s the time when you can count the days till the christmas holidays are finally here. And before I retreat solely to the analog world for a few days, (...)
This has been a hot week around here in Germany – with destructive thunderstorms as “side effects” … we could talk about climate change, and a lot could be (...)
I baked a cake … actually I am baking a lot of cakes recently, somehow it became a habit to bake cakes for my colleagues and students on a regular basis. This (...)
This post is about a chocolate cake, so there can’t be much wrong with it, eh? Especially as we are digging deeper into the cold season… The base of this cake (...)
When you would ask me about my favourite summer cake, my answer would always be the same: A “Träubleskucha” (red currant cake) the way my grandma always made (...)
I am not quite sure how widely known German Brause is. At least, it seams to be one of those products that are closely linked with Germany and don’t have an (...)
Budapest impressions and Hungarian beef pörkölt or paprikás
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I fell in love – with Budapest, the great city I returned from a few days ago. So please forgive me for the amount of pictures in this blog post … but it was (...)
Remember the lamb cake moulds I bought lately? The came into use now … of course: Easter is only once in a year. I was wondering, which kind of cake my lamb (...)
When I read about the food blog event on the occasion of World Bread Day - an initiative of Kochtopf – I immediatly decided to take part in this and at the (...)
A few days and Sweden will welcome us for holiday! It’s now about washing the last machines of clothes, making stacks around the appartment with things we want (...)
Chili con carne … for me is kind of synonymous for food in huge pots feeding crowds – the classic recipe that was cooked in youth camps, on school trips, big (...)
In dialect the famous swabian red currant cake is called ‘Träubleskucha’. This can be quite confusing for people not familiar to swabian dialect, because the (...)
Sweet Corn, Peach, and Cherry Salad with Creamy Goat Cheese and a Lime Dressing – The Flourishing Foodie I could have prepared some blog posts in advance for (...)
You have to be attentive, look close, listen carefully. But then you will recognize them: The first signs of spring. They’re easily overlooked, but have you (...)
I had used not all of the pears I had bought at the market for my gorgonzola-pear-pizza, but they were fully ripe and juicy – they would have survived (...)
