A Garden Wedding!

The beautiful wedding cake – with the names of the bride, the groom & their little daughter! All pics by Franzi.

Now we are definitely in the midst of this year’s wedding season! On Saturday Stephan and me were in Hesse at the beautiful garden wedding of his second cousin Simone and her groom Olli. It was such a wonderful feast with lots of inspirational ideas. Here are some impressions…

I wish you a wonderful fresh week! Have a lovely one!

I loved the table decoration: Collectors cups and saucers & wild flowers.

A candy bar!!!

In the night they lit a fire – and smoked salmon, which was later served as midnight dinner!

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Nut Cake!

Pic by Franzi.

Happy Easter, everyone! How do you spend your free days? I am baking a lot of currant bread (…this year with gluten-free flour, which actually worked!) and a nut cake that reminds me on a cake my grandma often made. Have a wonderful time with your friends and family and here comes the cake recipe :)…

Recipe:

Ingredients:

200 g ground hazelnuts, 6 eggs, a dash of salt, 1 package vanilla sugar, 1/2 package baking powder, 250 g sugar, 150 g flour (I used gluten-free flour), 50 g apple jelly, 200 g powdered sugar.

Preparation:

Stir egg yolks, sugar, vanilla sugar and salt until creamy. Add the grounded nuts. Stir gently. Add 4 beaten egg whites, baking powder and flour. Fold in gently. Pour the mixture into a greased cake tin. Bake for app. 60 minutes at 180°C.

Spread warm apple jelly onto the still warm cake and top with glazing (For the glazing stir 2 egg whites with 200 g powdered sugar until creamy). Bake for another 15 minutes at 100 °C in the slightly opened oven.

Enjoy!

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Those Wonderful Cookbooks! #fbm16

cooking6Love at first sight: Raw by Icelandic chef Solla Eiriksdottir. All pics by Franzi, made on the #fbm16.

Cookbooks are a big passion of mine. Maybe I shouldn’t wonder why my notebook is now full of new cookbook titles after the Frankfurt book fair #fbm16. Here are (only) twelve of my favorites I found this year – most of them were published in 2016, some re-published and some a bit older :).

Enjoy cooking (& reading)!

cooking7Vegetarian, the Middle Eastern Way: The Middle Eastern Vegetarian Cookbook by Salma Hage.

cooking12Tinned fish recipes. Really! (German): Frisch aus der Dose by Bart van Olphen.

cooking11My last coffeehouse discovery Vollpension in Vienna has now its own recipe book (German): Vollpension – Kuchen von der Oma.

cooking10A recipe biography and a dialog between the grandma and her granddaughter (German): Oma Heidi by Christina Schmid.

cooking13Vegetarian cooking – the US way (German): USA vegetarisch.

cooking9More than only cheesecake: New York Cult Recipes by Marc Grossman.

cooking5I already have the Italian version, now I need this one as well: Quick and Easy Spanish Recipes by Simone and Inés Ortega.

cooking4One of my absolute favorites this year: The Silver Spoon for Children – Favorite Italian Recipes!!!

cooking8I am still a bread baking addict: The Larousse Book of Bread by Éric Kayser.

cooking3Not only on cold days: Clean Soups by Rebecca Katz.

cooking2 Another big favorite of mine – because it answers the question what to cook on special occasions like X-Mas or a dinner with friends while living gluten-free: Danielle Walker’s Against All Grain Celebrations.

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Cheese Cake with Strawberry Sauce!

Cheese CakePic by Franzi.

I baked this cheese cake with strawberry sauce two weeks ago for a birthday party and it was a great success. While baking a cheese cake I always have to think on my first time I was doing this: During a spring diet a few years ago I decided to bake one as a birthday gift for a friend of mine. It took forever and was finally done around midnight. Big problem: It looked and smelled delicious and I was hungry. Thus, I decided to eat one tiny piece – that needed to be explained the next day to my friend, who was wondering why someone already ate from his birthday cake (but it was totally worth it) :D.

Recipe: Makes 1 cake.

Ingredients:

200 g shortbread biscuits , 100 g melted butter, 500 g cottage cream, 125 g crème fraîche, 125 g sugar, 1 package vanilla sugar, 2 eggs, 1 TSp cornstarch, 250 g strawberries, 1 TblSp powdered sugar.

Preparation:

In a big bowl, crush the biscuits until they are tiny crumbs. Add the melted butter and mix until you reach a sticky, homogeneous texture. Fill the biscuit-butter mix into a baking tray and use a spoon to press the biscuits even onto the ground of the tray. Store baking tray in the fridge. In a bowl, mix crème fraîche with the cottage cream, the eggs, the sugar, the vanilla sugar and the cornstarch. Add the cream mix on top of the biscuit ground. With a big spoon, spread the top of the cheese mix until it’s even. Bake at 165°C for app. 1 hour. Let rest in the opened oven for another 15 minutes. Decorate with a few strawberries and blend the rest of the strawberries together with the powdered sugar. Serve the cake with strawberry sauce.

Enjoy!

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Recipes I Wanna Try Out (Soon)!

Upper Row: Apricot Jam Crostata via Food 52 – Butternut Squash Pie via Food52 – Palak Paneer via Food52.
Lower Row: Red Pepper & Chilli Jam via Drizzle & Dip – Slow-Roasted Salmon via Food 52 – Torta della Nonna via Food52.

I am on my way to Munich where I will join the #dico16. So, no time for cooking today. Nevertheless I am constantly collecting new recipe ideas I plan to try out soon. Here are six delicious looking examples.

Enjoy!

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Valentine’s Weekend!

HH1Tulips from my pal Dania. All pics by Franzi.

How was your Valentine’s weekend? Like always, my days were filled with activities: Friday I had some friends over to enjoy my home-made advocaat. Saturday I took a cake decoration class, together with my pal Dania and her mum. Saturday I enjoyed a dinner at the restaurant Kleine Brunnengasse 1. Delicious!

I wish you a wonderful start into the fresh week. Have a lovely one!

HH5Foggy Hamburg morning.

HH4My tools in the cake decoration class.

HH3The beautiful results of the other class members.

HH2A pug cake!!

HH6My Valentine’s gift. I wanted the English version of this book for quite some time. Thoughtful, lovely man…

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Time For Cake, Baby!

Upper Row: Oregano Honey CakeChocolate Mint Julep PieFrench Silk Pie.
Lower Row: Apricot Tea CakesLemon Lavender CakeBerry Balsamic Pie.

Sweets for my sweets! Cakes and pies should not only served at festivities, but at least every Sunday! Here are some recipes for the next weekends ;).

Enjoy!

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Dreaming About Baking … Cake!

Upper Row: Cranberry Ginger CakeApple PieChai Pumpkin Pie.
Lower Row: Gateau St. HonoréPear Tart with RosemaryCheesecake.

I am still dreaming about an oven-warmed kitchen, about preparing dough and the smell of fresh oven-made dishes. This week I fantasize about cakes, tarts and pies… Oh those lovely sweet treats!

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Always a Good Idea: (November) Muffins!

November MuffinPic by Franzi.

Some time ago (actually, this makes incredible 3 long years!), I told you about one of my favorite cakes of all times: The November cake! Thank god, it’s November again and I am allowing myself to bake this sweet treat every weekend. This year there is even an innovation in my baking behaviour: I discovered that the recipe works also for muffins! Now I can bake even more and distribute them to colleagues and friends … that’s really a good legitimation to bake even more of them ;).

Recipe: Makes 8-10 muffins.

Ingredients: 100 g sugar, 125 g butter, 3 eggs, 125 g flour, 1 packet baking powder, 1 TbSp cinnamon, 1 TbSp cocoa, 2 apples, powdered sugar, 1 TblSp rum

Preparation: Stir egg yolks, sugar and butter until light. Add flour, cocoa, cinnamon and baking powder. Afterwards, add diced apple pieces. In the end, fold egg whites into the mixture. Spread the mixture onto a greased muffin tray and bake it for 35-40 min at 175°-180°C.  Apply the frosting made with the powdered sugar and the rum onto the chilled muffins.

Enjoy!

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Fall = Apple Pie!

Apple PiePic by Franzi.

Fall! …And again, we have tons of apples in our allotment garden. So what shall I do with all of them? Oh yeah, of course: Apple Pie!

Recipe:

Makes app. 12 pieces.

Ingredients: Dough: 500 g flour, 35 g yeast, 75 g sugar, 125 g butter, 250 ml milk, 1 egg, salt . Topping: 1,5 kg apples (peeled and sliced), 100 g sugar, 30 g butter, 100g almonds (minced), 1 TSp cinnamon.

Preparation:

Dough: Put nearly all of the flour into a big bowl. In a smaller bowl, mix yeast with 5 TblSps warm milk and 1 TSp sugar. Add the yeast mix into a hole pressed into the middle of the flour in the big bowl. Rest for app. 20 minutes. Slowly mix with the rest of the milk, flour, the egg, the salt, the butter and sugar. Let rest for app. 1 hour.  Roll out onto a baking sheet.

Topping: Distribute the washed and sliced apples onto the dough. Sprinkle with almonds. Mix the cinnamon with the sugar. Spread apples with melted butter and sprinkle with the sugar-cinnamon-mix. Bake for app. 30 minutes at 200 °C.

Enjoy!

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