Cooking & Baking
Traditional German & International Recipes
Journey through authentic flavours with this cooking and baking collection, featuring treasured Southern German recipes and international culinary gems! From the hearty comfort of Bavarian Spätzle to the sweet perfection of Black Forest cake, our recipes capture the essence of traditional German cooking and beyond.
Each recipe comes with practical tips passed down through generations, ensuring your dishes deliver authentic tastes that transport you to bustling Bavarian beer gardens and cosy village bakeries.
Discover the stories behind each dish as you learn proper techniques for kneading perfect pretzel dough, creating the ideal spätzle, or mastering the delicate balance of spices in international favourites. This collection of my favourite recipes celebrates both everyday family meals and special holiday traditions that bring people together around the table.
Transform your kitchen into a place where tradition meets innovation and where every meal becomes an opportunity to connect with culinary history!
Carrot muffins with carrot curd/cream cheese topping
Everybody knows lemon curd but did you know you can make curd from vegetables also? I tried out carrot curd which, in combination with cream cheese, is the topping for these moist carrot muffins. We have carrots in abundance all year round, either fresh from the...
Bear’s Garlic Brioche Braid
One of the first plants that we can harvest every spring is bear's garlic (or wild garlic). It grows naturally in forest glades but you can also cultivate it in a shady corner of your garden. I've tried it last year but my garden lies in full sun so I think that was...
Bear’s garlic knot
Bear’s garlic, or wild garlic, is one of the first spring herbs we can harvest. It grows in light forest glades but you can also cultivate it in a shady part of your garden. Apart from its benefits for our health, what I like most about bear’s garlic is that IT smells...
Tarte flambée with asparagus and walnuts
Every year I yearn for the first asparagus 'cause it's the unmistakable sign that we are heading out of late spring and right into early summer! I love all types of asparagus, white, green and violet but if I had to choose (which thankfully I don't), I'd say that I...
Spring salad with poached egg
Spring is finally here and we all long for the first freshly harvested lettuce! Also, the first wild herbs can be foraged and why not add the young leaves of nettle, ribwort plantain and dandelion to your salad bowl to boost your energy. Mix in slices of radishes and...
Braided yeast bun
When I was a child, my mum made a braided yeast bun almost every weekend. When on Saturday evening the smell of freshly baked yeast dough wafted through the house, we knew that we were in for a treat. Unfortunately, waiting wasn't a strength of any of us and more...
Recipe spinach lemon lasagna
I love lasagna! Not only the classic one (which is adorable!) but lasagna in every variety. It's such a great dish to experiment with different vegetables, herbs, spices, sauces and flavours. Take the combination of spinach and lemon for example: they are a dream...