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12 November, 2017

Digestive Oat Cookies

Digestive Oat Cookies
Posted in : Cake on by : Detlef
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      I have to admit, I like these cookies. I like the nutty and oaty flavor of them. I tried several recipes over some time and ended up with this one. A mix of several recipes and experiments. You need very fine oatmeal. I do not get this here. What I did is
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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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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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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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22 May, 2016

Quick Sunflower Seed Rolls

Quick Sunflower Seed Rolls
Posted in : Bread on by : Detlef
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Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in
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22 May, 2016

Spreewaldgurken – Gherkins

Spreewaldgurken – Gherkins
Posted in : Savory on by : Detlef
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Spreewald Gurken In late summer it is time to look out for some gherkins. I got some at the local pick your own and picked a bucket full of them. Now they need to get preserved in jars. This Recipe is a traditional recipe from the “Spreewald”. Spreewaelder Essiggurken are famous in Germany and much
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