Since the late 1980s, London’s Hammersmith has been home to the now iconic River Café, which has also been awarded a Michelin star since 1997. Founded by Ruth Rogers and Rose Gray, the restaurant cooks with great ease according to…
Choux pastry – the basics, explained
Fasnet – the Swabian-Alemannic carnival – has just ended. A time between the end of winter and the beginning of Lent, historically shaped not only by jesters and masks, but also by rich, fatty cooking: whatever butter, lard, and eggs…
Powidltascherl (plum dumplings)
Bohemia, where Powidltascherl come from, was once a kingdom, then part of the Austrian Empire, and now forms part of the Czech Republic together with Moravia and part of Silesia. Between around 1400 and 1918, this region developed a vibrant…
Galatopita
When you think of Greek cuisine, savoury dishes often spring to mind: feta cheese, olives, stuffed vine leaves, perhaps moussaka or grilled meat. But there is also a wide variety of desserts. One of these is Galatopita – literally “milk…
Pear Tarte
We’re not fans of lots of sugar, but we definitely can’t resist a delicious tart with ripe fruit. This pear tart is so easy to make that even those who don’t consider themselves great bakers will be able to make…
Orange and Almond Creme Caramel
A flan is a popular dessert in the Spanish-speaking world, in France it is known as crème caramel. This dish is always prepared with eggs and gently cooked in a bain-marie. The basic version of a flan has a very…
Banana bread
The sweet smell of freshly baked banana bread wafting through the kitchen brings back memories of cozy Sunday afternoons and is the perfect accompaniment to a hot cup of tea in foul weather. Today we are sharing a recipe for…
Basque cheesecake
Especially on the Internet you can find many recipes for this particular cheesecake, so we are not describing anything fundamentally new here. But how could you when it comes to food. We just want to draw attention to this preparation…
Original Viennese Apple Strudel
The Original Viennese Apple Strudel is deliciously crispy, with wafer-thin pastry and a juicy apple filling. Unlike many bought products, which are often made with puff pastry, the delicious secret of this famous pastry roll lies in the thinly stretched…
Cestini di arance con crema
Today we serve an Italian dessert classic that can be prepared easily the previous day to round off a menu. Typically Italian, with few ingredients that are beautifully presented. A little forgotten, but unjustly so. Above all, you need very…
