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16 October, 2017

Traditional Brezels

Traditional Brezels
Posted in : Bread on by : Detlef
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What to bring to a party? and even when it is an Octoberfest party?  I decided to make some traditional brezels.  Brezels get their taste and color from a bath in lye.  You can use baking soda dissolved in warm water as lye, but that does not give them the same touch as traditional ones.
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10 September, 2017

Black Forest Loaf – Sourdough Rye

Black Forest Loaf – Sourdough Rye
Posted in : Bread on by : Detlef
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This bread is a typical dark rye bread with 1/3 of the rye flour fermented in a sourdough. It is a big loaf with a thick and dark crust. This bread uses two different pr dough’s. One sourdough with rye flour and a yeast dough with wheat flour. I mixed it by hand, as most
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30 April, 2017

Classic German Chocolate Cream Gateau

Classic German Chocolate Cream Gateau
Posted in : Cake on by : Detlef
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  Back in the 80-ties an aunty made cakes – big cakes and she made a chocolate gateau as well. A simple chocolate sponge with a chocolate cream. This cake is typical German, not too rich on ingredients, simple to make and just chocolate.  This cake is inspired by these kind of simple gateau’s I know
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16 April, 2017

Tiramisu Sponge cake roll

Tiramisu Sponge cake roll
Posted in : Uncategorized on by : Detlef
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For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste.  This roll has 3 components: The sponge cake, an simple biscuit  cake, rolled up when it comes out of the oven.  The sponge is soaked with some coffee. The filling is a
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13 April, 2017

Easter Hot Cross Buns

Easter Hot Cross Buns
Posted in : Bread, Cake on by : Detlef
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It is an old English Easter tradition – Hot Cross Buns.  I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar.  These buns a fluffy and full of flavor. The spices give them a
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30 October, 2016

Sunflower sourdough bread with kibbled rye and wheat

Sunflower sourdough bread with kibbled rye and wheat
Posted in : Bread, Uncategorized on by : Detlef
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The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it. To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water
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23 July, 2016

Sunflower Seeds and Oats bread – Glutenfree and low carb

Sunflower Seeds and Oats bread – Glutenfree and low carb
Posted in : Bread on by : Detlef
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Yesterday I tried a new recipe for a gluten free and low carb bread. It contains oats, which are low in carbohydrates (12% carb) and can be eaten by most people with gluten intolerance. This bread does not have any yeast or sourdough and is quick and easy made. Just mixing all ingredients in a
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26 June, 2016

Rhubarb cake with custard cream and crumble

Rhubarb cake with custard cream and crumble
Posted in : Cake on by : Detlef
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Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it. There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was
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22 May, 2016

Pfaelzer Leberwurst – Liver Pate Palatinate style

Pfaelzer Leberwurst – Liver Pate Palatinate style
Comments : 1 Posted in : Meat on by : Detlef
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There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style. The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well. The ratio between
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