Archive for the ‘Ingredients’ Category

Bear’s Garlic & Pine Nut Filled Rolls to Welcome Spring

Spring in Northern and Central Europe is not only recognized by the emergence of forsythia, daffodils and tulips but also by the heady smell of garlic floating through the wood in the early springtime. A walk through traditional wooded areas where the ground is moist and the leaves still lay thick from the Fall often ...

The Secrets For Making Great Mayonnaise In 10 Seconds!

02.12.2013 · Posted in Condiments, Eggs, Ingredients, Mayonnaise

10 seconds??? Yes this mayonnaise comes together in 10 seconds max! The 1st secret is using an immersion blender and the right mixing/blending cup. The cup should be tall and fit the head of the blender with just a tiny bit of space to spare. Generally there is one included with your blender but I’m ...

Review: marie claire 10 years of great food with Michele Cranston

Michele Cranston is the heart, soul and creative mind behind the popular marie claire cookbooks of the past 10 years that all center around “real and simple” food. Just in time for Valentine’s Day, 14th February 2013, Ms. Cranston’s 10th marie claire book will be available from Murdoch Books – it is titled: marie claire 10 ...

Wonton Wrapper Vegetarian Lactose-Free Mini Quiches

What do you take to a Christmas pool party that will not shrink like a violet in the chlorine air and which is small enough to lay out on a pool basin rim? Most participants are bringing champagne, juice, cookies, Lebkuchen (German gingerbread), chocolate Santas and other typical Christmas-y treats but I am always starving ...

Weisser Gluehwein aka White Mulled Wine

Glühwein means “glow wine” in German, coming both from the glowing cheeks you get from drinking it and the glowing warmth you have inside after drinking it. Using white wine instead of red in Glühwein has become quite popular at German Christmas markets during the last few years and has always been the first choice ...

Being Part of LentiLab Made my Salone del Gusto Visit Special

Often when I can’t go to sleep after any exciting day, I write my blog posts or letters in my head. I compose and think of the words that inspired me about the event or the problem to be solved. When I was recently thinking about what words came to my mind when I thought ...

Of Fairies and Dragons and Stuffed Zucchini Blossoms

10.17.2012 · Posted in Gormet, Ingredients, Pasta, Vegetables

Since I first saw them in Italian cookbooks, on blogs, TV cooking specials and in the raw in Italian markets I have wanted to make stuffed Zucchini blossoms. By I have never been able to get them here in Frankfurt at the markets and have feared bringing them back from my travels in my suitcase ...

Spicy Plum Dark Chocolate Jam – a sweet respite while I’m away at Food Blogger Connect

09.26.2012 · Posted in Food Conferences, Frankfurt, Fruit, Gourmet, Ingredients, Jam

Away again?? Yes I know I just returned from Girona and the Costa Brava in Spain, were my husband Ludger and I launched our new travel blog www.personaltravel.biz . This new blog aims to combine travel ideas for above and below water. A way to share our travels adventures past, present and future and to suggest ways ...

The way I like to cook is often extemporaneous

  I hear you say: The way you like to cook is often….. what?? Here are a few explanations: ex·tem·po·ra·ne·ous Pronunciation: ()ek-stem-p-r-n-s Function: adjective Made up or done on the spur of the moment see also: impromptu - ex·tem·po·ra·ne·ous·ly adverb - ex·tem·po·ra·ne·ous·ness noun a (1) : composed, performed, or uttered on the spur of the moment : impromptu ...

Going Wild with Fennel Pollen: Sweet Recipes and a Savory Soup! all lactose-free

Yes, I went wild!!! With the wild pollen samples I received from Global Harvest. I had never tried pollen before but it instantly became my secret weapon. I mean ingredient of course, forgive me. Having recently created the delicious Minted Smoked Trout Beet and Wild Dill Pollen Dip (see the post and recipe under the link) with the wild ...