Gooseberry Soufflé – a Risen Tangy Delight

The annual minuscule crop of Gooseberries was harvested a month ago and it is never enough to make jam with.   I have 2 gooseberry bushes and this year one of them decided not to fruit at all (or the birds had them all) so I was left with about 700g of red gooseberries ripening at…

Paris Brest – Saddling up for more trials with Choux

I have been wanting to do a Paris Brest for a while.  They look gorgeous in Patisseries and I am still not great with choux pastry, so a little practice was definitely on the cards.  I am very glad I did.  It is delicious, quite surprisingly light and well worth the effort. This little delight…

Black Forest (Cherry) Gateau – a much maligned German classic

It was back to the 1970’s this weekend with this German classic, the Schwarzwälder Kirschtorte, better known in English as the Black Forest Gateau.  As we had friends for dinner, the beloved decided to embrace the theme so we preceded it  with Prawn Cocktail (with an Asian twist) and Duck a L’Orange – more 1970’s Berni Inn you…

Chocolate Orange Genoise Cake – a venture into new territories

The plan this weekend was to do that 70’s classic, a Blackforest Gateau, though I prefer the name Schwarzwaldtorte  as it is sounds much more exotic.  It is a much maligned piece of deliciousness if done properly but it needs the right ingredients, particularly the special sour cherries which are not easily available in the…

Kärtner Reindling or Carinthian Reindling to you and me

Yes Carinthian – not Corinthian – and yes I had no idea a province of Austria was called Carinthia. Of course it isn’t. In German it is called Kärnten and it is a picture perfect alpine province of Austria which has just got onto our the travel list. This wonderfully swirled cake is the local…

Pesto Flower Loaf -Pretty and Delicious

Christmas is now well behind us, and our life has finally got back into its normal rhythm after a pretty gruesome start to the year.  Sadly we are of the age when our parents’ generation is passing on and our contemporaries are succumbing to the scourge of cancer and other middle aged diseases. 3 funerals…

Monte Bianco – the perfect Christmas Treat

Finding a replacement for Christmas Pudding that is light on the stomach after such a heavy meal, and can be prepared in advance and has a little touch of luxury and celebration is never easy.  Over time we have done roulades, light steamed puddings, a crocquant-bouche, even just ice cream albeit made from Vin Santo…

The Pangs and Pains of Panettone

Panetonne, that wonderful delicious light fluffy and fragrant Italian Christmas Bread that melts in your mouth ………and is an absolute nightmare to make in the traditional way.  I have now tried 3 times and every single occasion has failed and failed badly. So what does “make it the traditional way” mean?  Well first you use…

Raised Christmas Dinner Pie

There are many recipes on the internet with what to do with all those Christmas leftovers but this is my favourite as it has the potential to use up nearly everything from Christmas dinner – the meat, stuffing, parsnips, cranberry sauce and anything else that takes your fancy that would otherwise sit in the fridge…

Stollen – A Christmas Delight from Dresden

So many of our Christmas traditions are in fact imports from Germany.  The most notable import is the Christmas Tree which Prince Albert (Queen Victoria’s husband for those whose history is a little rusty) introduced in the mid 19th Century.  The Stollen is another more recent addition.  I have been asking around and I think…

Lebkuchen 2 Ways – The Joy of German Gingerbread

Nothing more quintessentially tastes of a German  Christmas than Lebkuchen – gorgeous chewy spicy biscuits covered in water icing or chocolate. The rise of Aldi and Lidl in the UK has made them popular here, but I have loved them since I lived in Germany as a child.  Normally I buy a bag or 2,…