When I started baking bread, sourdough was not even a topic for me. I concentrated on yeast breads first as the procedure for baking with sourdough seemed too complicated. Sourdough was something for professional bakers only. However, at some point I could no longer resist the challenge. My first sourdough breads however were inedible lumps,… Continue reading Baking bread with sourdough
I discovered this recipe once in a French cookbook. The grilling season starts again and a slice of this butter tastes excellent on a grilled steak.
Easter is around the corner and it is time that I begin with the preparation of zurek. For centuries, zurek was a poor people ‘s meal in Upper Silesia (today’s Poland). Today, it belongs to the classic Polish cuisine and is often served for Easter. Perhaps that is why this soup is known in the… Continue reading Zurek (Polish Easter Soup) Part 1
The Meringue Francaise is an easy recipe for delicious meringues (also know as baisers) and other meringue pies. Ingredients 4 egg whites 125 g feinest sugar 125 g confectioners’ sugar Instructions In a bowl beat the egg whites with a whisk until little peaks form. Under constant whisking add the sugar little by little. Beat… Continue reading Meringue Francaise