I love lemon. I always have. I like the smell, the taste, the color. Probably one of the reasons why I chose a lemon tart as my first blog entry. The good thing is that my husband also loves lemon. He is the citric guy anyway. He also enjoys oranges, limes, and grapefruit. The whole package. Even more the reason to try a recipe with a citric fruit. Why not go with a lemon recipe? So here I was looking for something lemony and then I found a delicious lemon cupcake recipe on an Austrian blog. From Kevin who owns the site Law of Baking (German) and who posted this delicious recipe as a guest on the site Ginger in the Basement (in German).
Yay to Chicago Style Pizza, my friends! Everybody has an opinion how the perfect pizza is supposed to taste like. There are huge fights about the pizza dough, the thickness, the crust, the amount of cheese, the toppings. I know. I am not getting into that. I am simply going to introduce you to a pizza which is more like a pie. And since I like pie, I was excited to try this one. Deep-dish pizza is another term for this pizza. Because you need a springform. You will put so much cheese and tomato sauce onto it that the regular circle simply doesn’t cut it. Chicago style pizza is my new favorite. It starts with a very buttery dough, which is then sprinkled with mozzarella cheese (yes, the cheese goes on the bottom), then comes some chorizo (if you like it to be non-vegetarian) and then lots and lots of tomato sauce. Let’s have a closer look at each layer:
I’m not a morning person. At least if compared to my husband. He is always chipper and happy when he gets up. It can be annoying. It’s like he turns on immediately and happily babbles as soon as he opens his eyes. I usually end up being the groggy monster walking slowly to the bathroom (while he is already telling me something) and looking around blindly. What did I want to do again? Oh yes, right, I wanted to take a shower!
I currently live in Hamburg, not that far away from the Danish border. One thing I notice is that you find a lot of Scandinavian products here. Cheeses of various kinds, Rødgrød (red berry sauce), and Flæskesvær (fried pork rind) are only a few. It probably comes as no surprise that I felt I wanted to try a Danish recipe for buns. So here you go with a delicious bun prepared with yoghurt the night before.
Danish people are probably as obsessed with bread as are Germans. They have perfected the simple cold cuts on a delicious slice of bread, their Smørebrød is known worldwide. The buttered rye bread is crowned with a creative topping, this can be a cold cut, but ranges from vegan to extremely meaty options. I was fortunate enough to try Smørebrød when I was in Copenhagen and can highly recommend it. If you have the chance, try it, I find it extremely delicious (see also pictures).
Smørebrød as found in Copenhagen
Warning: This cake takes time. A lot of time. I usually like simple recipes, I am not somebody who spends hours and hours in the kitchen. Except for special occasions. Really special occasions. Like Easter and Christmas. So this cake is my Easter Special. I mean, it does require a lot of work. Be prepared.
In February, I did a little experminet: I didn’t eat any refined sugar. For 24 days it was honey, molasses, raisins or dates. So I had to check what I could eat for breakfast because I like sweet breakfast. In February I would eat a slice of bread with peanut butter, molasses and banana, but that got boring. So I checked what else I could try. I know that it is not that common in Germany to have a muffin for breakfast. I mean, that sounds like eating cake for breakfast, right? Not going to happen during my sugarfree month. But if you think of a muffin without refined sugar and a lot of whole wheat flour, it suddenly doesn’t sound that bad. If you add some fresh ginger (much better than ground!) and dark molasses to the mix, you suddenly got me interested. I enjoy mine with plain yoghurt. Try it, it really is an awesome combo!
Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!
I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.
I have been encouraged by a lot of people to start yet another baking blog. I know that there are already a million out there. So why create another one? Baking, in my opinion, is about sharing, it is about inviting others to a special treat. It may sound a bit pathetic, but I bake to bring joy to others. If somebody comes to me after having eaten something I baked and asks for the recipe, I feel happy and grateful. Sharing recipes is what this blog is all about. Yes, there are a million baking blogs out there, I know. I simply want to share some of the recipes I have enjoyed and I know others might enjoy as much. As there are so many good recipes out there already, I usually don’t create my own, but modify the existing ones to my liking. I always rewrite the recipes in my own words and I always link back to the original (you will find the link on top of the recipe). The pictures on this blog are all taken by me if not indicated otherwise and I have full copyright. I bake at home, I don’t have a KitchenAid (yet) and usually I don’t require fancy utensils.
For my first recipe I chose a lemon tartelette. I chose this recipe, because I am in need of some color. Winter has been dragging on and I would like to sprinkle my surroundings with some fresh yellow. If you have ever been to France and tried a real tartelette au citron, you never want to go back. So tangy, so good! I especially like the little almond flour of the pastry dough, which complements the strong lemon flavor.