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    85 Recipes

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    I was experimenting a little bit with pomegranate syrup and a dry vermouth yesterday and this cocktail was the outcome. After a few more cocktails I still didn't have a title for it. By that time I was listening to an old song from "Dire Straits" and use the song title for this cocktail. It sure has Swing and the intense red reminds a bit of the orient. It is a bit more toward the sweet side, but you can add some more lemon juice. The dash of salt emphasizes the different flavours.

    Recipe #280489

    Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time.

    Recipe #271111

    Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best.

    Recipe #268714

    Kokosmakronen are very typical German Christmas Cookies. Traditional Kokosmakronen are nt using lemon peel in the dough. But it adds a fresh note to the coconut cookies. You can decorate the cookies with icing chocolate. I use a whole milk chocolate of a good quality. The method of heating the egg white mixture to 70°C will give the cookies more stand during baking and the keep their shape much better. If you don't have a suited icing bag you could spoon the dough on the wafers.

    Recipe #266954

    Zimtsterne (cinnamon stars) are maybe THE traditional German Christmas cookies. Everyone loves these little treats. But many don't like to make them, because the sticky dough can be a bit tricky while cutting the stars. But if you take the time to make them, it is more than worthwhile all the work. They are heavenly. If you have tasted the first you can't stop eating them. And christmas without Zimtsterne? NEVER! They are a must.

    Recipe #262925

    This is how baked apples are made in our family.

    Recipe #258661

    This can be a dessert on its own, a side for another dessert, a condiment for a cake or just a little treat. You can easily make this in advance and keep it in the fridge for a week (if the stay that long). I make much more of the white wine, because it is great on its own.

    Recipe #249331

    Get a different twist for your peach jam by flavoring it with rose water and cinnamon. As I don't like too sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.

    Recipe #247086

    Something really addictive. The sweetness of the nectarines falvored by coffee. As I don't like to sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.

    Recipe #246868

    Bay leaves add the special flavor to this strawberry jam here. Cooked bay leaves developed a kind of vanilla flavor with a nice fresh touch reminding a bit of coriander. To emphasize this I used lime juice and peel here. To get best results you should use fresh bay leaves. Dried bay leaves loose the fresh notes almost completely. I like very fruity and not too sweet jams. So I used again Dr. Oetker's super gelling sugar 3:1. It already contains pectins and you just need 1/3 of fruit weight of sugar.

    Recipe #246458

    Mirabelles (also called sometimes yellow plums) are not as tart as plums can be. These small fruit goes well together with a herb like rosemary. To balance the flavors I add here vanilla, which helps to blend the flavors well without being dominating. To make it fruity I add lime juice and use again the Dr. Oetker's super gelling sugar 3:1. This sugar contains already pectin and you need on 1/3 of the fruit weight as additional sugar. The taste? I love it!

    Recipe #245111

    Love it. Wished I had more gooseberries. As soon as I will get gooseberries I will make this jam again. For this jam I use Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam.

    Recipe #244837

    A simple and delicious combination: fully riped apricots and poppy seeds. To make it fruity I used lime juice and Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam.

    Recipe #244799

    I love limes. Their fuityness is awesome. This jam catches the full flavor of lime. The dry white wine adds even more fruity notes. The ginger in here combines the fruit with s hint of delicate sharpness. It will be completed by vanilla, which holds the flavors all together without being recognized at first. This is true suummer jam, fresh and fruity. It is a bit of work, because you have to press out the juice of the limes, but it is worthwhile. I love it. Add some of this jam to a plain yogurt and you will have an awesome fruit yogurt. Wonderful on a slice of toasted bread. I could eat it as it is too.

    Recipe #243473

    Strawberry and Basil are a wonderful combination. The sweetness of the strawberries goes well together with the herbal flavors of basil. The lime adds the freshness, which I like about this jam. I'm using here the "Super Gelling Sugar" from Dr. Oetker (German brand), which makes it possible to reduce the sugar amount to 1/3 of fruit weigth.

    Recipe #243432

    Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.

    Recipe #242048

    This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh.

    Recipe #241976

    A straight poppy seed cake, more on the dry side. A fantastic companion for a cup of coffee, tea or milk. Even after a few days the cake is still delicious. The cake is not overly sweet and has a wonderful decent poppy seed flavor. Try it for the next picnic of for an afternoon break. Just sit back, relax and enjoy this cake.

    Recipe #241060

    Not overly sweet and lime, mint and white wine (Pino Grigio or a very dry and fruity white wine) give this Granita a summerly freshness. The sweetness of a ripe cantaloupe melon is often enough, so that you don't need to add more sugar. I like the cantaloupe not too ripe with a still lightly green colored flesh. In this stage the cantaloupe has some pear flavors and a sweetness of honey. This goes well together with lime and a dry white wine. The mint or peppermint add just a hint here. I prepare a Granita often one day in advance and mix it with a fork from time to time. Served in chilled glasses or a freezed half melon it is a wonderful dessert on a hot summer day.

    Recipe #240915

    These cakes are baked in preserving jars and can be stored up to two weeks. The freshness of lime and cream cheese is accompanied by the nutty notes of almonds. But the best is, that you can make the cakes in advance. You can take them with you for a picnic. And if you like you can eat them directly out of the glass. The cakes are moist with almost the consistency of cheese cakes. Use your favorite cream cheese. The recipe is calculated for 4 servings, but you can easily make more. The baking is calculated for preserving jars with a volume of slightly more than one cup.

    Recipe #240625

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