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…
Dulce de Leche, a sweet and milky concoction that tastes of caramel and vanilla, is what holds Latin America together: from the southernmost Chile, where it’s called ‘manjar,’ via Colombian ‘arequipe’ to North American Mexican ‘cajeta’, Dulce de Leche is ubiquitous. Used as a spread for breakfast as well as a filling for cakes, it…
As promised, another Schichttorte – but this time with a twist on the traditional recipe.
Apparently the most important market for the food industry is so-called convenience food. People want to come home to a home-made dinner, but without the inconvenience of having to cook it.