Finally another bread recipe on my blog! If you have been following for a while, you may know that our entire bread is baked by my husband. He has become quite an expert and for that reason I rarely ever post recipes even though we do eat our fair share, simply because my policy is that it is me who needs to have tried the recipe so that I can answer any questions you may have and be sure that it was successful. But this time I had a reason, I wanted to make French toast, I love French toast and thought I might give this sandwhich bread a try, it seemed simple enough.
It has been four years since I put these ginger muffins on the blog the first time. Partially they are made with whole wheat flour, the traditional butter is replaced with coconut fat and we will not use any refined sugar, but instead sweeten them with molasses. Since they contain feshly grinded ginger, they are super moist and delicious. Of course you can argue if this really is “healthy”, but at least they are healthier than your average muffin. At least I didn’t feel guilty eating them happily with some joghurt and more molasses for breakfast.
Did you watch the Latin American Streetfood Show on Netflix? If you did, you most likely remember choripán, the Argentinian or Uruguayan version of a hot dog. When I watched the show, I remembered eating this hot dog in Buenos Aires lastly in 2016 and I was determined to make a version that also works in Germany. So I first had to find the chorizo sausage. I thought that was going to difficult, but then, surprisingly I found a small version in our regular grocery store. These were the Spanish ones, but I have to say, they taste very similar to the ones I remember from Buenos Aires. So yay to that. Next I wanted to make my own hot dog buns. I knew that they would be so much better. So I set out and tried different recipes. I was surprised when I realized that hot dog buns are much easier to prepare than I originally thought. You basically throw all ingredients together and then have to wait until you form the buns. Really not that hard. So here you go, you got homemade hot dog buns filled with a chorizo sausage (or in my case two as they were so small), the herb sauce called chimichurri (also homemade), and if you want, some red onion slices. Voilá, you have your Latin American version of a hot dog: choripán!
I don’t know why, but our local grocery store stopped selling Baileys even before the Corona virus craziness. I was a little sad about that as I love drinking this liqueur. So I decided to do a little research. Much to my amazement, it is really easy to make. It takes less than ten minutes if you have all ingredients at hand, so from now on I will make my own Irish cream!
Bread, finally you will find bread on my blog again. Reason is the World Bread Day and for this occasion my husband baked the below artisan country bread. I have mentioned this beforehand, but my husband is much better at bread baking than me. That’s probably because his grandfather was the bread baker of the entire village. He made sure the entire village community had bread and cake at hand. My husband currently bakes our entire bread consumption and he definitely is much better at it than me. For that reason I don’t have that many bread recipes on my blog. I have Danish yoghurt buns, a simple sour dough bread, and an Italian bread with semolina and olive oil on here and this simply has to do with the fact that I always test the recipe several times myself before publishing it. It goes without saying that I have tested each recipe myself.
You voted 100% that I post the recipe here when I showed you in an Insta story how we made spaghetti from scratch at home. So here we go, today you will get the recipe for homemade pasta. Obviously they taste so much better than store-bought. And this delicious summer sauce with tomatos, olives, capers, and anchovies, seriously, this is delicious. During my one month break when we moved from Hamburg to Munich I had the chance to eat a lot of homemade pasta. I did learn a thing or two during that time. For example that you really need to knead the dough for a while for the gluten to develop its powers. Or that you need to flour the dough all the time so that the spaghetti doesn’t stick. I mean, I didn’t use a pasta attachment back then, I did everything by hand, rolling it out and cutting the pasta.
Today I am going to introduce you to dulce de leche. Never heard of it? This is Spanish and literally translates as “sweetness of milk”. In English it is often translated as milk caramel. Its taste is similar to traditional caramel, but since it is prepared with milk, it has a slightly different taste. Dulce de leche is widely used in Latin America and served with desserts, pastries, but also along cheese or as sweetener for coffee.
Update 2019: improved recipe, more tips and better pictures!
Are there any oreo fans out there? Then I got something for you! Since I promised to present more cookies during my second year of blogging, I decided to give oreos a try. And alas, homemade ones are so much better than bought ones!
Are you looking for affordable backdrops for your food photography? Then look no further, I will give you tips below how you can make them yourself and this is me talking, a very clumsy person who has problems assembling IKEA furniture. You don’t have to spend much to make beautiful backdrops, believe me, you can make each backdrop easily to your liking and with your preferred color set. Let’s get started!
- Get a chipboard, scrap board, or wooden board at least the size of 60cmx80cm. I like to checkout our local wood market, they often have leftovers they give away for free or very little money
- You will either need a brush or a small paint roller
- Lacquer or wood color (try to go with neutral colors, such as black, white, grey, brown, etc. However, I also wanted to make a point here by using a bright blue because in my opinion it gives a very fresh look to food as well. You should definitely go for at least two colors and one of them being neutral)
- Sanding paper with different strength, I used 60, 320, and 800
- Optional: an old sponge or white chalk
Today I am presenting to you the very best homemade croissants with a step-by-step guide with lots of pictures. Preparation is done over the course of three days and most of the rising times happen during the night. I also give options to either prepare in two days or four days. I did post another croissant recipe about a year ago. But I have learned. When I asked you on Facebook, you indicated you wanted another recipe. So I tried and improved. Until I was happy. So please give the floor to a new and improved croissant recipe, which can be prepared in little chunks in three days! Continue Reading…