Happy New Year! Frohes neues Jahr! Here is a great recipe adapted from “Veganes fürs Fest” by Heike Kügler-Anger that satisfies dairy cravings for panna cotta and is ideal if you want to make something special for vegan guests. It has a delicate scent of almond from Amaretto and bitter almond essence. Of course, you … Continue reading
Another recipe from the German Thermomix recipe site. It’s nothing spectacular, just something you can get on the table quickly during the week. I veganised the recipe by using olive oil (but on hindsight I prefer butter) and soya cream. Oh, and I added a LOT more pepper to my plate and used more than … Continue reading
First day back at school today after the Easter holidays and I am in no mood to cook. This is a recipe from the German Thermomix recipe database submitted by a forum member, sa-anne. I used frozen chives (ready chopped) because our local supermarket only gets fresh deliveries from Tuesday to Saturday which means that … 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
One of the weird things about blogging here is that you can see which search terms directed internet surfers to your blog. Today’s results were “Hungarian women” and “einkorn pizza dough from the bread machine.” Can’t help anyone with the Hungarian women, sorry, but maybe I can help you with a recipe for einkorn pizza … 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
I’m in a really grotty mood today. I’m coming down with a cold (again), the weather is grey and cold, and the household cleaning needs to be done. Two pullovers, my step-daughter’s fur lined uggs on my feet (two sizes too big) and I’m still freezing. It’s definitely time for soup. I found a recipe … 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
Since my last post on the new vegan cookery book “Einfach vegan” by the Austrian chef Roland Rauter, I’ve bookmarked quite a few recipes on his internet site that I am dying to try (rolandrauter.wordpress.com). This is the recipe on my list for today because I have all the ingredients I need at home. Now … Continue reading
Scribblings from a chaotic kitchen 
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