Denn wir nähern uns jetzt in der Mitte November, heißt dass wir jetzt offiziell in der Vorweihnachtszeit sind! Und Natürlich müssen wir uns mit Weihnachtsgebäck beschäftigen. Nussecken sind einer meiner Favoriten Plätzchen varianten, vielleicht weil die so weit weg von eine Cookie sind und sehr dekadent! [Read more…]
This Almond Tart recipe was originally inspired by 2 very different motivational factors. The first being the traditional style of baking by Hildegard von Bingen and the second being a need to use up a collection of old packets of almonds, ground, whole and/or flaked that were occupying my kitchen baking cupboard. It has the feel of a frangipan and it is made with the same french pastry base that is typically used to create a classic frangipan tart, but in rather more rustic looking than any frangipan tart that you would find in a french patiserrie.
Hildegard von Bingen was a nun of the middle ages who was famous for recognising the healing properties of natural products and incorporating this into her baking and cooking. [Read more…]
If you see Pizza Marinara on the menu in a pizzeria/Italian restaurant then you know the proprietors are Italian and/or appreciate proper Italian cooking. The reason I say this is because [Read more…]
Here is a quick instructable on how to make homemade fresh tomato sauce using ripe flavourful tomatoes. Its worth a little bit of time and effort to make your own as the flavour of the tomatoes will be much better than from store bought over-salted sauce. [Read more…]
Its well known that baking your home made bread in a dutch oven can give it a real artisan appearance and taste. Its the high heat capacity of the dutch oven and the steam created inside the dutch oven that creates the superior crust and facilitates a better oven spring. One of the best bread baking books out there, [Read more…]