Today I am introducing Colombian tamales. This means an assortment of meat and corn mash, which is steamed in wrapped banana leaves for about an hour. I don’t think you can imagine how nervous I was when I found out that the local produce owner here in Munich actually could get me fresh banana leaves. So far I had only eaten tamales on vacation in Colombia. Usually they are served for breakfast and devoured with Colombian hot chocolate. However, since this is a savory dish, it will also taste great as the main course for dinner. I had often wondered whether it was possible to make them in Germany. But since I had not seen banana leaves being sold anywhere, I had not attempted Colombian tamales. This was over now! Finally I got hold of banana leaves! And I quickly learned why tamales are usually prepared by the entire family and not one person only. Preparing the tamales definitely was a full-family business. I had listened to stories of Colombians who had nothing else to do than to put their index finger on the yarn so that the designated mom/grandma/aunt could be sure that the tamales were sealed all proper. That was their entire job for the small children, nothing else. Since making tamales does require quite a bit of work and contains many components, usually they are made in large batches, anything below 15 tamales is not worth the effort. And if you keep in mind that Colombian families are large and include many more people than only the nucleus family, it does make sense to prepare 30 or more. Making Colombian tamales felt to me like an accolade of the highest nature and thus I was nervous of whether I could achieve this as a German who happened to be married to a Colombian.
I am not the conventional German cookie maker. Yes, of course I have all the traditional German cookies on my blog, such as vanilla crescents, cinnamon stars, gingerbread aka Lebkuchen and Linzer. However, my favorite cookies, even during the season, are usually not the traditional Christmas cookies. I usually prefer cookies you can eat all year round. Many German cookies are based on some version of sugar cookie or even pie crust, if you are looking for tips how to deal with this type of sugar cookie, check out this blog post. I also have one full blog post on how to freeze leftover egg yolks and egg whites. If you are looking for some different cookie, below list may be for you. I usually make a full plate with different cookies and many times one of the below cookies was declared the favorite from the receiver of the cookie plate.
Since I have been asked by several people now whether I could publish the recipes for this very fruity and fresh wedding cake (each tier had a different flavor combo), I decided to give in and finally let you have the recipes. Yes, just making the cake base requires 43 eggs already (because I used sponge cake as the base) and yes, we need 18 more egg whites for the Swiss meringue buttercream and almost two kilos of butter, but hey, this is for a large crowd. Since I am frequently asked about some further details, let me first give you the most important facts. The wedding cake consisted of:
- 18cm Apricot Rosemary Filling with Fluffy Vanilla Sponge Cakes, based on this apricot rosemary cake
- 24cm Raspberry Filling with Fresh Raspberries and Chocolate Sponge Cake, based on this raspberry chocolate cake (I did change the cake base though)
- 30cm Blueberry Lemon Filling with Lemon Sponge Cake, based on this blueberry lemon cake
You can also check some details on my Instagram highlights on how I made this wedding cake.
Part three of my series on how to bake a wedding cake at home is about the recipes and amounts. Before I give these for each cake separately below, I will first give the full list of ingredients, which will help you when you buy them. I would strongly recommend getting more ingredients than you need, just in case something goes wrong. I hadn’t planned to bake three chocolate cake layers. Somehow they were thinner than expected, so I felt I shouldn’t cut them in half and decided to make three thicker layers instead. I was very happy I had enough ingredients at hand. As you can see on below picture, I ended up with three thicker layers of cake and two layers of filling instead of the planned four cake layers.
We finally need another German recipe on the blog, for that reason you will get the typical Snow White Cake aka Donauwelle. But I am serving this classic with a twist, you will get it with strawberries instead of cherries. This cake contains a marbled cake base (another super German recipe) into which you press some cherries (normally), followed by a layer of German buttercream and topped off with a chocolate layer. Beside the Black Forest Cake this Snow White Cake is super German for me. But since I was not in the mood for canned cherries, I decided to use a lot of fresh strawberries, so my buttercream contains chunks of strawberry. The chocolate layer also has some strawberries tucked inside. Because why not? Continue Reading…
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.
Are you looking for inspiration for Easter? I’ve got you covered. Below you will find lots of recipes either for brunch or breakfast, but also if you wish to serve some special cupcakes or treats or even a cake. Check the links below the pictures, I always start from left to right. You will find all recipes from the featured picture in this blog post.
Breakfast or Brunch
Cupcakes and Cookies
Today we have American (key) lime pie. This pie is traditionally from Floriday and hence uses the limes from the keys in Florida. Key limes are smaller and sweeter in flavor than regular limes. However, since I am located in Germany and can’t get hold of key limes, we are going to use regular limes for this lime pie. I personally love serving a citrus dish in winter. I love this tart and refreshing flavor on a winter day. You don’t even need to make whipping cream, you can also enjoy this pie in its very pure and simple form. I like it best on day 3.
My nine favorite recipes with pumpkin. Finally it is the season again for my beloved pumpkin. So let me introduce to you my favorite recipes, be it breakfast, in a cookie, a cake, cupcake or in waffles, let this orange vegetable shine. What is your favorite recipe with pumpkin?
How does a chocolate cake as base, lot of bananas, and a stracciatella cream sound to you? For good measure I also included some crunchy banana chips and an elegant chocolate drip. For this cake to look as beautiful as it tastes. My friends, let me introduce you to this banana chocolate cake! Who would like a slice?