This recipe is from http://www.chefkoch.de and it’s easy to memorize. What’s brilliant about this recipe is that you just mix up the following ingredients: 450g white flour 450g lukewarm water 2 packets of dried yeast 2 tsp salt 1 pinch of sugar Leave this very wet mixture to stand for about 5 hours at room … Continue reading
This recipe is from the recipe sheet that came with my Römertopf bread pan. I’m not too sure about the original amount of salt (1 tbsp) because on the website it says 1 tsp of salt, so I went for the smaller amount. It’s my first attempt at baking a loaf of bread without yeast … Continue reading
Well, it’s rhubarb time again here. Since my step-son loves anything rhubarb, I’d thought I’d brighten up the breakfast table with some rhubarb jam. Since he also loves mango, this recipe was double delicious. The recipe is from the German Thermomix recipe forum http://www.rezeptwelt.de. Use your google translator if you don’t speak German to flick … Continue reading
Well, two more days before school starts again after the Easter holidays and I’m in a bit of a rut. It’s quite chilly outside and the flat isn’t much warmer. So I’m grateful to the internet surfer who was looking for a recipe for raisin bread from the Thermomix or bread machine. It gave me … Continue reading
One of the great things about being a teacher is that occasionally you get a postcard out of the blue from an ex-student who is studying or working somewhere outside Germany and wants to tell me what he or she is up to. It’s amazing in what ways they further their studies, their vocational training … Continue reading
Easter is upon us and I’m spending a relaxing Easter Sunday pottering around, catching up with season 2 of “Lie to Me”, wandering in and out of the kitchen, and wondering whether or not to cook something. Recently, I read an interesting post on the rather wonderful blog emmycooks (http://emmycooks.com/2012/04/06/a-delicious-cracker-homemade-matzo-with-olive-oil/) which I am going to … Continue reading
A few years ago during one summer holiday in the Lake Balaton area of Hungary, one of our neighbours, Sara, showed me how she makes pasta squares with a dried prune filling. Lekvár (Hungarian: jam) is an extremely thick prune purée and very versatile: use it as a filling for cakes, steamed dumplings (serve with … Continue reading
This recipe is from http://www.chefkoch.de and was submitted by Schrat, a chef. He posts some wonderful recipes which always have rave reviews. Early this morning I posted this recipe for wild garlic pesto on my blog and my conscience kicked me all day for posting something that I hadn’t tried before publishing. Luckily, I found … Continue reading
This recipe originates from the BBC food magazine GoodFood Vegetarian Summer 2010 and is so easy to make. Vegans just need to omit the feta (or perhaps add a few capers). Ingredients: 500g new potatoes 1 tbsp extra virgin olive oil zest and juice of one lemon 1 broccoli head, cut into florets 200 green … Continue reading
A word of warning before you make these for a crowd. You’ll need an electric bread slicer if you want to quickly slice the courgettes into thin slices before frying. And you’ll need a lot of courgettes. I had a pile of fresh courgette slices, but after I’d fried and filled them, they were only … Continue reading
Scribblings from a chaotic kitchen 
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