January is the darkest month in Western Europe: unlike December, where we were all looking forward to Christmas, lighting up every available candle – all that enthusiasm has since made space for the January blues. Nothing will cheer us up until Spring, really, unless we get a little bit of snow.
We were all quite excited at the prospect of Child 1 taking part in a cooking competition at school. It sounds like a lot of fun – after all, how difficult could it be? Very, as we quickly realised. His task is to prepare a healthy two-course meal; it has to be cooked in an…
It’s still early days so I am going strong with my New Year’s resolutions. As I mentioned, I’m going to be really on trend, using really healthy ingredients, such as coconut oil: In addition, I thought I should bake less. But how to implement this on what’s primarily a baking blog?
Like every New Year, I am full of intentions. Good intentions, mostly. Like most of you, my existence is, really, a tightrope walk between reality and, well, aspiration. And when better to take stock and decide on ways to achieve any goals I might decide on having than at the beginning of a new year?
Tiramisú is a dessert that requires very little in way of a headnote. It’s a grown up’s dessert, due to the amounts of strong espresso and alcohol that lift this from a mere pudding to a, well, a really nice pudding. Nice enough to serve at the end of our New Year’s Eve dinner, anyway….
Christmas and the end of the year come with so many celebratory foods that it is hard to know where to start! When it comes to desserts, however, I feel that less is generally more, and by ‘less’ I generally mean ‘ice cream.’ That doesn’t mean we have to loose out to the delights of…
The perfect shortbread needs to be brittle – it needs to crumble on your tongue, its lightness and subtle aroma betraying the heart-attack-inducing ingredients. With their beautiful shape, these vanilla-scented Vanillekipferl are the Empress of all shortbreads, one up from a mere queen, obviously, because of their Austrian heritage.
If you only want to bake one thing this Christmas, make it this Stollen: moist, marzipan-filled and steeped in Christmas traditions, it’s a cake that keeps giving.
OK, the run-up to Christmas might not be the right time for such a healthy pursuit, but, seriously, there is never a better time for pickling cabbage! It’s right on trend, vegetarian, vegan even, as well as gluten free and paleo-compatible. Who would have thought that Sauerkraut’s the quintessential pro-biotic food?
This is the most German of all German breads: dark, rye-based and uncompromising. It’s Schwarzbrot, ‘black bread’, at its blackest – as you would expect from a pure rye loaf. Pumpernickel comes from Westphalia in the North West of Germany, a region with very similar characteristics in that the people have a reputation to be…