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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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5 August, 2017

Yuzo Gugelhupf -where east meets west

Yuzo Gugelhupf -where east meets west
Posted in : Cake on by : Detlef
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Today I publish a guest post from Coco: inspired by the amazing offer in our local fruit and vegetables store I came up with the Idea off creating a citrus Gugelhupf. – not an simple lemon cake but rather more exotic Yuzu flavored one.    Yuzu is mainly cultivated in Japan, but also available in
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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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18 December, 2016

How to make traditional Elisen Lebkuchen

How to make traditional Elisen Lebkuchen
Posted in : Cake on by : Detlef
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Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways. These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked
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11 December, 2016

Grandma’s Christmas Stollen

Grandma’s Christmas Stollen
Posted in : Cake on by : Detlef
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Today I made a Christ Stollen or Christmas Stollen.  This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors. Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine.
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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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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

Classic traditional German Strawberry Cake

Classic traditional German Strawberry Cake
Comments : 1 Posted in : Cake on by : Detlef
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Fresh Strawberry Cake We got some fresh strawberries at the pick your own and so I made this cake. It is an easy dough, made of 75g butter 60g sugar vanilla paste 2 eggs salt 150g plain flour 1 tsp baking powder Mix the ingredients, butter sugar and eggs first and then add the flour.
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