Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.
I always bake the cake the day before and let the fresh lemon flavor unfold overnight – the cake tastes particularly lemony then.
The Poles call them Pączki, a diminutive plural of the polish word pąk “bud”. In German-speaking countries, they are known either as Berliner or Krapfen. North Americans call them Bismarks or Jelly Doughnuts. No matter what you call them these fluffy, somewhat collapsed pastries are a Carnival staple and taste best homemade and still warm….
Marzipan chocolates are a delicious treat, especially if they are homemade. It’s so easy, you just have to try. And if you like marzipan chocolates as much as I do you will also like my German marzipan potatoes.
Alongside saffron, vanilla is probably the world’s most expensive spice. This is mostly due to the elaborate cultivation and maturing process of vanilla and also to its undisputed popularity. The fragrant aroma of fresh vanilla enhances and refines many desserts and sweet dishes. But what to do with the scraped pod? It’s too good to throw…
Applesauce can be a delicious addition to a variety of dishes; the German Potato Pancakes (Kartoffelpuffer) with applesauce come to mind immediately as the most famous mélange. But you can also mix it with plain yogurt or granola, spread it on a slice of crispy bread or enjoy it pure and simple. To make…
I didn’t plan to bake any Christmas cookies this year since we are spending Christmas abroad, but my kids just wouldn’t stop talking about baking gingerbread and kids can be VERY persistent.
An incredibly soft bread with a rather mild flavor and a large portion of healthy oats.
With its crunchy cinnamon topping, this classic German Apfelkuchen is an autumn’s delight.
A tipsy jam with cherries and wine. Enjoy!