cheesecake topped with meringue for the dough: 200g flour 75g sugar 65g cold butter, cut in small pieces 1 egg 1 teaspoon baking powder for the filling: 500g low fat curd (Magerquark) 125g sugar 2 sachets vanilla sugar 100g oil (or melted butter) 1 sachet custard powder 1 egg 3 egg yolks 1/2 l milk for the topping: 3 egg whites 50g sugar 1 sachet vanilla sugar Mix the ingredients for the dough in a […]
It’s that very special time of the year. I’m burning pine-scented candles (Annick Goutal Noël are the best!), I’m hanging box wreaths around the house and sipping spice tea whenever I have a quiet moment to spare. During the month of December I want to share with you some German Christmas bakery: the famous Dresdner Stollen, an elegant gold sprinkled chocolate and caramel tart and some easy-to-make pistachio rosewater snowballs. Dresdner Christstollen 1kg flour 120g yeast 200ml […]
Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise. Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change flour from yellow to dark orange. Quinces make a wonderful jelly because they contain plenty of natural pectin. […]
The calmness around the lake of Moritzburg castle is truly magical on a foggy morning. Later the sun came out and the day burst in glorious autumn colours. I found the marbled walnut gugl in the recipe book of my grandma. marbled walnut guglhupf 250g butter 200g sugar 1 teaspoon ground bourbon vanilla 2 eggs 100g corn starch 300g flour 3 teaspoons baking powder 100ml milk 150g walnuts, ground 50g sugar 2 tablespoons milk 1 tablespoon cognac […]
Aunt Elisabeth’s * mantra always has been “few but only the best ingredients!” Here’s her way to prepare this Italian classic: panna cotta: 400g whipping cream 50g sugar 1/2 vanilla pod (scraped) 3 sheets gelatine cranberry sauce Mix a jar of high quality cranberry preserve with a generous amount of gooseberry liqueur Soak the gelatine in a bowl of cold water for 10 minutes. In the meantime bring cream, sugar and vanilla to a boil always stirring. […]
Grandma’s recipe is by far the quickest and easiest way to turn these tart beauties into something truly enjoyable. All it takes are a few rhubarb stems, eggs, flour, butter, sugar and 30 minutes bake… Grandma’s rhubarb cake 15-20 rhubarb stems 250g butter 200g sugar 4 eggs 400g flour 1 teaspoon baking powder 1 teaspoon vanilla extract Preheat the oven to 180°C (360°F). All ingredients should have room temperature to combine well. Butter the […]
This is quite a different “golden milk” than the one in my previous post. Definitely none of its ingredients belongs to the category health food. But MIND OVER MATTER: Christine’s homemade eggnog is so delicious (added to any dessert) that it certainly does have a positive effect on well-being. When I asked her to pass the recipe on to my readers, she popped up in my kitchen with a basket full of her preferred […]
Totally unexpected we woke up to a white Christmas morning. Inspired by the magic of the snow I prepared some Bratäpfel in grandma’s copper snail pot ( this pot has 12 small dents to fit the snail shells, but we weren’t planning to use it for the original purpose any time soon). Quick recipe: remove centre of apple with the seeds and stem, fill with almond butter, plum jam and pistachios, sprinkle with cinnamon. No […]
When two people marry it usually involves a fusion of traditions. Especially in the time of Advent and Christmas I love to go back to a recipe that I learned from my family in law: The Thuringian Stollen! My family used to bake basketfuls of Christmas cookies, but no Stollen at all, so I adopted the Thuringian version as my own. Now, of course, Dresden is the hometown of the world’s most famous Stollen. I […]
I’m always keen to find new quince recipes, because every autumn my quince tree heaps basketfuls of this wonderful, old-fashioned fruit on me. My classic is the double reduced, deep coral red, jelly. Besides pure muscle strength (which is always necessary to cut a quince in pieces) it takes many steps and a lot of time to prepare. Although I really love the classic jelly I have been looking for something easier, quicker, but nevertheless […]