These days I've been buried into “Die echte deutsche Küche”, a culinary book that I own for some years now, but usually ignore. The cold weather outside, however, is asking for a hearty German meal. Today I prepared Maultaschen – savory meat stuffed dough pockets from Swabia /Schwaben/.
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A few weeks ago I attended a Stollen baking workshop organized by Der Beck - a local bakery. We tried different combinations of dried fruits, nuts and marzipan and all of them were delicious. Ever since, I've been planing to bake one of my own and today, I finally found the time.
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The month before Christmas is magical, despite the shopping madness, painfully familiar carols, the cold and the chaos. The month before Christmas is magical because it is a time of hope and anticipation.
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Lebkuchen or Gingerbread can be traced back to the ancient Greeks and Egyptians, who prepared gingerbread for rituals and celebrations. The recipe was brought to the courts of the wealthy Europeans in the 11th century by the Crusaders, who brought spices from the Middle East.
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Cinnamon Stars are a traditional German and Swiss recipe and a favorite treat for the Holidays. Once baked, the cookies can be stored, at least 1 month, in airtight tins.
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