Damson Dumplings {Zwetschgenknödel}

If life gives you potatoes, make… dumplings! I recently bought potatoes because I thought I didn’t have any at home. After returning from the market, I realised I did actually have quite a… Continue reading →

Postcard Print Giveaway

If you like photographing food, do you ever print your pics and display them in your home? I have a 5-picture-frame in my kitchen with postcard sized prints of some of my earlier… Continue reading →

Redcurrant Puff Pastry Snails {Träuble Schneckennudeln}

In Southern Germany we have something called Schneckennudel, which literally translates to snail noodle. The snail part, naturally, comes from its shape, but I don’t know where the noodle part comes from. The… Continue reading →

Melanzane alla Parmigiana

Many years ago I was invited to an Italian friend’s New Year’s party. It was a fun evening all around with close family only, but what I still remember the most – apart… Continue reading →

Aperol Sour Jelly Shots

Until a few years ago I had the occasional glass of red wine at home, but only if I needed the wine for cooking anyway. I can’t really say why I don’t do… Continue reading →

Damson Cake {Zwetschgenkuchen}

I’m one of those people who keep forgetting what the difference between a damson and a plum is, so every once in a while I have to look it up, as was the… Continue reading →

Sauerkraut Brisket

Remember the Korean BBQ Brisket I made earlier this year? I had bought too much meat so I froze half of it, sure I would have other ideas what to do with it.… Continue reading →

Kohlrabi Cordon Bleu

A couple of years ago I got reacquainted with kohlrabi, something that I think we didn’t have at home much during my childhood. A friend at work used to have kohlrabi slices with… Continue reading →

Amarena Cherry Macarons

The other week at lunch a colleague mentioned cherry macarons, which triggered my memory – I’ve had a jar of amarena cherries sitting on my kitchen counter for a while. I had a… Continue reading →

Skyr Muffins

These muffins were originally meant to be a cake, but laziness won over, once again. The reason for baking at all was that I wanted to try a new ingredient, and I wanted… Continue reading →

Garlic Mushrooms In White Wine

I think I’ve mentioned here before that sometimes I’m not entirely happy with the choice of mushrooms we get here in the shops in Germany. There’s either your basic white or brown mushroom,… Continue reading →

Parsley Paste

Remember that Oils & Salts evening class I wrote about in March? Well, I realised months later that I had forgotten to mention one other thing we made – parsley paste. If you… Continue reading →