Passion Meets Creativity
Saturday, December 2, 2023
Zimsterne
Sunday, July 30, 2023
Chocolate Chip Walnut Cookies
Yet another cookie recipe you might think. But let me invite you to stay a little bit longer on this page and read the story behind this recipe.
Last fall, I went to see a friend in New York, and the second night of my stay we went to a bbq night at one of her friends'. The French-Puerto Rican couple, who were such great hosts, served great grilled steak and beautiful salads and cheese. You already feel the French summer night vibe here, right?
Once we finished our meal, the hosts served Levain cookies for dessert. If you ever had cookies from the Levain Bakery, you know how awesome this was. They're undoubtedly the best cookies in the world. It's the perfect ratio of crispness on the outside, and gooeyness on the inside.
I stayed several days in the city, then continued my trip to the Hamptons, and later on to Boston/ Cambridge to visit another friend. A fews days there, I introduced her to the Levain cookies. We both agreed: best cookies in the world. I was so happy to share this experience with her, as we all know that shared happiness is doubled happiness. This is especially true when it comes to food!
Back home I couldn't stop talking about the fact that I've finally found the best cookie in the world and found a few more fans among friends and colleagues. Some of them walking 15 blocks under pouring rain to bring a decent amount back home, just to enjoy them a little longer than a 5 day trip in NYC.
So what does all this have to do with my recipe, you may ask? Well... actually it's the root of it all. Since last September I've researched so much, compared numerous recipes and asked skilled fellow bakers what they think about my findings in order to create my own delicious recipe of chocolate chip walnut cookies.
I always aim to recreate my culinary experiences, when it comes to travel recipes. I start with good research, and talk to people from the countries I visited before I start my testing process. For this recipe I stayed longer in the theoretical process than usual, but I am glad I did. It only took me one test run to get to the final recipe. And I am soooo happy with the result.
Thursday, April 6, 2023
Asparagus Quinoa Salad (sponsored)
Monday, March 6, 2023
Lemon Almond Cake
If there's one thing we should all love about winter, it is the large variety of citrus fruits. Their prime harvest time is between late November and early March. My favourite citrus fruits to use in the kitchen are lemons and blood oranges. They give me that instant summer feeling, and add a lovely taste of sunshine to all of your dishes. I like adding them to savoury recipes as much as I like them in desserts.
Today's treat is my super moist and fluffy lemon almond cake. I have to admit, it's been ages since I've last made it so I was a little nervous if I still remembered the instructions my granddad gave me decades ago. When my grandma handed me his old cookbooks, I found a note with this very recipe but the 'little extra' was not written on it. I have a great memory, and I hope it stays this way for a while, because part of my recipes that are not yet on the blog, exist only in my head. All jokes aside, if all goes according to plan, the three remaining recipes will appear on the blog until the end of the year.
So back to the cake, this lemon almond cake is a perfect cake for your afternoon teas or coffee dates with friends. It is gluten and dairy free, but not vegan. So if you have people with dietary restrictions around you, you may still bake them a super delicious treat.
For one cake you'll need:
Tuesday, January 17, 2023
Vegan Lentil Bolognese
Sunday, December 11, 2022
Heidesand
Monday, October 17, 2022
Pumpkin Risotto
When I came back last Saturday, I felt like I am ready to get back into my kitchen, and cook up all these beautiful recipes I've worked on over the last two years. But before doing so, I decided to share with you a recipe I once cooked for a very creative dinner party. It must have been in autumn 2018, when 4 of my friends and I decided to have a PUMPKIN dinner. So every dish had to include pumpkin. From cocktails, to amuse-bouche, an entrée my pumpkin risotto as a main, and a pumpkin cake as dessert, we put a fabulous pumpkin menu in place.
Over the years, when I had guests, I've always made this risotto. With experience, I changed it here and there, to finally come up with the final version, which I only cooked last Saturday. Approved by many, I decided that this pumpkin risotto recipe should not evolve endlessly, but should finally appear on this site.
So here we are. Pumpkin lovers, risotto lovers and food lovers united, put on that apron and make this delicious recipe.
Wednesday, October 12, 2022
Brownie Cookies
I definitely have a sweet tooth, I can't deny this fact. The chances are quite high that when you meet me, you'll find me either looking for a delicious treat or enjoying one. From exquisite French pastry to ordinary candy, there is no category in which I don't have a coup de coeur.
However, there is one treat, that I definitely fancy A LOT: the good old cookie. And how lucky we are, they come in all shapes and forms. So what makes a good cookie, you ask? Well, for me it is the texture & the flavour what distinguishes a good cookie from an excellent one.
Last year, one of my colleagues who also loves baking brought brownie cookies to the office. As a brownie fan, I really loved the fact that these cookies were slightly crisp on the outside and super fudgy and gooey on the inside. From the moment I've had one, I obviously wanted more. I thought to myself that I definitely had to try to make these as well. By the time I decided to make them, I couldn't find the recipe my friend told me about. I had forgotten about the name of the website and started doing my own research. I've found so many recipes, many of which seemed way too sweet, or even greasy. Then I had a look at my own brownie recipe and compared it with the ingredients of the many recipes you might find on the World Wide Web. After fiddling around one Sunday afternoon, I came up with this recipe and I can say I am VERY happy about the result.
So hands on your bowls, we're making brownie cookies now! I promise it's a match made in heaven.
In a saucepan, melt the chocolate and butter, then set aside to cool for a bit. In a large bowl beat the eggs and sugar until the mixture is very light, then add the chocolate and butter mixture, stirring constantly. In a separate bowl, mix the flour, vanilla extract and baking powder and stir into the egg-chocolate mixture. Fold in 100g chopped chocolate. Place the dough about the size of a tablespoon on a baking tray lined with baking paper, leaving some space between each cookie. Bake at top and bottom heat for 8-10 minutes. Leave to cool completely before enjoying the cookies.
Enjoy!!!
Saturday, January 15, 2022
Roasted Red Pepper Walnut Dip
Growing up in Luxembourg, where you have access to real good bread and international foods my love for dips and spreads has grown enormously over the years. I love them with freshly chopped veg, crunchy pizza bread or spread on toast. Or shall I say especially on toast. The doughy flavours form the bread combined with the charged flavour of a good dip are just a perfect combination.
It all started when I discovered hummus in Lebanon. I remember my friendly telling his mom that I haven't eaten anything but hummus 'the whole day'. Ive already mentioned this in my hummus post, I know, but this anecdote is just so on point. I love discovering new foods. I've definitely eaten my way through Lebanese cuisine, but when it comes down to it hummus is all I need and actually want. It's so pure.
I think we can all agree that I cannot eat hummus all day every day. That is correct, and if you've been following me for a while, and see the bits and bobs I post on Instagram, you know well that my meals are very diverse and mostly well-balanced. Every now and then, when I don't have plans or duties on Saturday mornings I'll just brunch at home with fresh fruit, granola and various dips and bread. It's a rollercoaster of flavours and textures yet they all have something in common: they're delicious. But what makes a genuinely good dip? They're always creamy even when sometimes slightly chunky. But in a good way. They contain at least one grain, vegetables a little bit of acidity and good quality olive oil. As Thomas Hümbs from Das grosse Backen would say: es hat die Säure, es hat den Crunch. (literally: it contains the acidity and the crunch it needs)
Sunday, January 2, 2022
Hasselback Winter Salad
Saturday, December 18, 2021
Spitzbuben
I don't know why but this year the Christmas vibes hit me fairly early. At the office we have also started decorating and it's been looking A LOT like Christmas for a month now. Being in the mood this early means that the craving for festive treats has started earlier as well.
When it comes to Christmas baking, I am always reminiscing. With my grandpa we used to bake loads and loads of Spritzgebäck. With my parents we'd often go to Austria or the south of Germany during this period of the year. A place where you'd always get a box full of different cookies and biscuits in whatever hotel we stayed. The variety of textures, shapes, spices and flavours definitely makes this the most wonderful time of the year!
So here we are with an all time fave and a real classic in German Christmas baking: SPITZBUBEN.
For 40 filled cookies you'll need:
Flatten the dough into two discs. Wrap them separately in cling film and refrigerate for 2 hours.
Preheat the oven to 180°
Remove one dough disk from the refrigerator and let sit several minutes. Remove the cling film and roll the dough to a 3-4 mm thickness. Use your favourite cookie cutter, cut out cookies and place them to a parchment paper lined baking tray. Bake for 8-10 minutes. Here again, watch the cookies, as all ovens work differently. Cookies should be golden and not too dark. Repeat the same process with the second disk. This time, when you've cut out the cookies, use a smaller cookie cutter and cut the renters out. Bake for 8-10 minutes.
Let all cookies cool for 30 minutes on a wire rack.
To finalise the cookie sandwich, dust cutout cookies with icing sugar. Spread 1 tsp of jam over the whole cookies, then place the cutout cookies on top.
Leave the cookies out to dry overnight. The cookies will keep in a tin for about 2 weeks.
Bon appétit!
Saturday, November 27, 2021
Gingerbread Loaf
Saturday, March 27, 2021
Easter Eggnog Cocktail
Tuesday, February 2, 2021
Peanut Brownies
Is there a better way to start February than with fudgy gooey peanut brownies?! Trust me, the melting flavours of bittersweet chocolate and salty peanuts is a match made in heaven. Typing these words I'm thrilled and still struck with disbelief all at once. I've had peanut allergies for more than a decade, and only two years ago my doctor confirmed that they're gone. Maybe even for good.
As you can imagine, having suffered from this nut allergy made me really precocious. People don't always take you seriously when you tell them you can't eat a certain group of foods. But there it was: the day I left the doctor's and could have run to the supermarket to enjoy my first pack of m&ms or a snickers. But that didn't quite happen. At first I didn't dare to include peanuts into my diet. Over the months I've tried a bite here and there, but mid last year, I had a stack of pancakes with peanut butter and berries. And it was sooooo delicious.
So... here we are. Inmidst of a pandemic celebrating the disparition of most of food allergies.
*****
Monday, November 23, 2020
Vanillekipferl
And yes, these little crescent shaped treats mark the beginning of the jolly season. It's only the beginning, and I can promise it's going to be delicious and festive on the blog this year!
We've hit the end of November, and it might sound a little cliché, but the current situation really screams for comforting Christmas bakes and quality time with our loved ones. It's definitely not always easy, and today's new restrictions (when living in Luxembourg) require yet more social distancing. So if you're living in shared flats or with your family make a group activity out of it and swing the mixer. If you're living alone, don't you worry, prepare them, take them to work and spoil your colleagues. Because we all know when it comes to food that happiness shared is happiness doubled.
*****
Preheat the oven to 180° on top and bottom heat function.
In a large bowl whisk together flour, icing sugar, vanilla sugar, almonds and salt. Add the butter, then the egg and mix until you get an even dough. Wrap the dough into cling film and chill in the fridge for one hour.
Meanwhile, mix the vanilla and icing sugar to prepare the vanilla dust.
Once the dough is ready, roll into a 3cm wide dough roll and cut 1cm slices off. Shape these pieces into moon shaped crescents, then place on a tray lined with baking paper. Bake for 12 minutes. The Vanillekipferl should be nicely golden.
Once they're done, let them sit for about a minute, then dip them into the vanilla dust. Let the cookies cool completely, then use a sifter to dust them.
Sunday, November 15, 2020
Boxemännercher
Nobody says no to a good Boxemännchen this time of the year! From little children who truly believe in St Nicholas to adults who love to celebrate their favourite childhood holiday: we all love these brioche-like men. I have to admit that Kleeserchersdag, as we call it here in Luxembourg, ist still one of my favourite holidays of the year. I might be a grown-up now, but with all the lovely memories I have, I will always cherish this day.
The first time I made them was a few years ago with my goddaughter. I found the recipe on the internet and thought it would be a fun activity as we both love baking. Their shape was perfect but the dough was a little too dry for my taste. So I promised her I'll work on a recipe that we can call our own. And after a few tests last year, I came up with one that I really love. My parents tested the different editions and happily approved this one.
For 10 Boxemännercher you'll need:
500g flour
30g sugar
100g butter
20g active yeast
3 eggs (2 for baking, one for brushing)
255ml lukewarm milk
5g salt