Yesterday I had a post about how to prepare and handle pasta dough. Today I wand to show you how to make filled pasta from you sheets of dough. A few general notes on the forming of pasta from my own experience: First, always leave a dry edge around the outside of your pasta […]
And now you think to yourself: “Oh no, why should I make my own pasta? That is just way over the top.” And yes, I also do not eat homemade pasta each week. And then there is the big “BUT”: each time I do take some time to make it, it is just so much […]
Today I’ve got a quick and easy asian recipe for you: grilled Chinese cabbage on top of a carrot-sesame-rice. The slightly sweet taste of the cabbage is perfectly accentuated by my favorite spice: soy sauce. I could use it everywhere! And that is also why I always have a 1 L bottle around at home. […]
I prefer cake recipes that do not require a lot of fuss. Something, that I can whip up in one bowl in 5 to 10 minutes in my kitchen, that I fill in my pan and pull out of the oven in under an hour. If that recipe does not use fancy ingredients but instead […]
This is an article containing my opinion about a kitchen stand mixer I tested. As I don’t think any of my English readers will find the details of a stand mixer that is not available to buy in the U.S., interesting – I am leaving out an English translation. But if you so happen to be interested: […]
This time I don’t have a real recipe for you, more an idea for a recipe variation: red colored yeast dough! And you can achieve it without the help of the chemistry industry. Which is why I am not using red food coloring but instead: Beetroot Juice! How exactly do you achieve that? Just switch […]
Krapfen – what is that, you ask? A German doughnut that can be stuffed with jam or chocolate or pudding or whatever you want. It is a very fluffy yeast role that is normally fried in oil and sold around carnival time. For a few weeks you can find these little delicacies in every bakery […]