Roasted rack of lamb is a brilliant centerpiece dish because it looks impressive and this recipe here is surprisingly easy to make. It includes just five ingredients, but the result is terrific. The meat is simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. I served it with my mushroom risotto. This creamy…
Eggs in Spring Dressing
Perfect for an Easter Brunch and ready in only 20 minutes.
Cod & Vegetables Traybake
This filling, yet low calories traybake makes an excellent weeknight dinner. You can use any firm white fish in place of the cod – Alaska pollock, grouper or halibut would all work well.
Brioche Parisienne
This is my favorite recipe for a perfect Brioche Parisienne.
Matjes Herring Tartare
Ash Wednesday marks the end of all New Year’s and Carnival festivities, and the beginning of the 40 days long Lent. The word Carnival derives from Latin “carne vale” – meat, farewell! Religious people are fasting today and abstain from meat. Some people, like myself, use Lent to exercise self – discipline. I’m giving up desserts, sweets,…
Faworki, Chrust, Angel Wings
Known by many names, meaning dried twigs or brushwood, Chrust, Faworki or Angel Wings, these little, powdered sugar treats appear en masse in the last week of Carnival, just before Lent. Trays piled high with Faworki and Pączki fill the supermarkets and bakeries for Tłusty Czwartek or Fat Thursday. Faworki are also very popular in areas of the U.S….
Stuffed Bell Peppers
Sometimes the smallest things have the biggest impact. In this case, a teaspoon of fennel seeds and a few capers turn boring minced meat into this piquant and flavourful dish.
Sonntagsbrot (Sunday Bread)
Richer than a simple wheat bread but not as sweet as a Brioche. I reserve this bread for weekend breakfasts with the family. Butter, strawberry jam or Nutella are my favorite spreads on the Sunday Bread.
Marzipankartoffeln (Marzipan Potatoes)
Marzipankartoffeln is little round or potato-shaped candy (hence the name) sold in Germany especially around the Christmas time. I still had some leftover marzipan from my Christmas baking so I decided to make those chewy and tender bonbons for my little marzipan connoisseurs (I guess the apple doesn’t fall far from the tree 😉 ) Tip:…
Aurélie Bastian’s Boeuf Bourguignon
Aurélie Bastian is a French expat living in Germany. She is a very successful food blogger, entrepreneur and writer. In her cooking show, airing on German TV, she explains in perfect German with a touch of French accent how to master the art of French cooking. This recipe is Aurélie’s, very sophisticated, version of the world…
Old-Fashioned Beef Stew
This classic beef stew is the ideal cooking project for a chilly day like today. Beef, onion, carrots, potatoes and red wine come together in beautiful harmony. If you are feeding a crowd, good news: It doubles (or triples) easily.
Sauerkraut with peas and mushrooms
I planned to write and publish this recipe before Christmas, instead, I got caught up in Christmas preparations combined with a bad case of cold. Still, better late than never and sauerkraut is winter food anyway so it’s the perfect time for you to try it. I always associate this dish with Christmas, especially with Christmas Eve….
