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From Plate to Page Snapshots
Published on 2012-05-23 03:57:00
I’m coming down after a fantastic time in the UK. The third edition of From Plate to Page Somerset happened and blew by so fast I still need time to gather my thoughts and go through the images I took over the weekend. Over on Twitter and Facebook we were fairly active sharing a lot of the weekend. I loved being able to capture the weekend in snapshots via Instagram and thought you might enjoy a snapshot trip with me too. Once I have sorted through my thoughts and photos I will share a more de [..] > read more
Strawberry Rhubarb Tiramisu
Published on 2012-05-15 03:49:00
Time: here today, gone tomorrow. > read more
Cooking School: Bouillabaisse with a Red Pepper Rouille
Published on 2012-05-02 03:48:00
I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A touch and go world in need of more information in 140 characters. Our lives are ruled by news tickers, coffee-on-the-go and internet shopping. Apps organize our day, keep us “in touch” and connected, while we are constantly on the move Anything that will make us faster, better and achieve more - in what seems to be less time than we had before. > read more
Design & Composition: Photography, Styling and Design Workshop at Ettersburg Castle, Germany
Published on 2012-04-25 06:20:00
Under the motto “Design & Composition,” I am collaborating with two skilled professionals to host a fantastic workshop here in Weimar. Earlier this year I teamed up with photographer Julia Julia Cawley and designer and cookbook author Lisa Nieschlag to style Lisa’s new cookbook, which will be published later this year. Now we are getting back together, coordinating our know-how to provide our participants the basis on how photographing, styling and designing a cookbook work in synergy. [..] > read more
Dubai: A Superlative Workshop at the Atlantis, The Palm
Published on 2012-04-18 03:23:00
Early morning fog rising over the Dubai Marina skyline - view from Nasimi Beach > read more
Muscovado Sugar Orange and Cardamom Easter Wreath
Published on 2012-03-29 04:40:00
Black Forest Pavlova: Quark, Cherries, Kirsch & Chocolate
Published on 2012-03-21 05:49:00
“Life is uncertain. > read more
Chocolate Espresso Sponge Pudding (and How to Pinterest)
Published on 2012-03-14 04:50:00
While I wait for Spring to fully arrive at the markets I am satisfying the deep sweet cravings with chocolate … and coffee. It’s an intense but exquisite pairing that one can very easily get addicted to. Doesn’t addiction come is so many forms? I have to admit that there are times when I let myself get hooked onto a novel idea, element or feature and I will spend a good deal of time discovering and indulging into it. It keeps me constantly on my toes and I feel that some good comes out [..] > read more
Roasted Fennel Soup with Pernod and Smoked Salmon
Published on 2012-03-07 03:36:00
First, I want to say WOW! Thanks for all those incredible comments, wishes and feedback on my last post. I was so touched by your heartfelt thoughts. It just blew me away. I enjoyed reading them so much, smiling and tearing up all at the same time. March is here already! Hard to believe but very thankful. February is the hardest month for me. After a long hard winter I am just itching to put away those heavy coats and big boots. Early morning irritation starts with having to pull on the uncomf [..] > read more
Orange Vanilla Semolina Cake
Published on 2012-02-29 04:17:00
I hope you are in a party mood today. I am! And I have cake. It’s a special week for me as this space here - my blog - just turned 6. If we were to talk blog years that would be something like … 60. Back in February 2006 I had the ingenious idea of starting a blog. Not really knowing what I was getting myself into or what awaited me, I made a few clicks and within minutes I entered the world, at that time still small, community of food blogging. My first post went up with just a rough ide [..] > read more
Behind the Scenes of a Cookbook Shoot
Published on 2012-02-22 02:46:00
Sometimes all it takes is a simple email. That email hits all the right buttons and it clicks. That’s what happened when I got an email from Lisa Nieschlag a little while back. Lisa is the cookbook author for the Anni Kocht series and she is currently working on her third book. For both the previous books she teamed up with Julia Cawley who photographed the recipes. In Lisa’s email to me she said that this time they wanted to work with someone who would style the dishes with them. I was [..] > read more
A Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries
Published on 2012-02-15 05:25:00
Looking for some repose from all the pink sparkly hearts and frilly red roses? Welcome to this space - a place where there are no cute frosted cupcakes or pink macarons nor will you find adorable red velvet desserts for two or pillowy puffs of pastel colored meringues. Instead, I give you a roasted chicken! Do not get me wrong I am not your anti-romantic out to stamp Cupid with his own arrow. On the contrary, I am a true romantic at heart and find huge joy in French toast in bed, champagne un [..] > read more
Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote - A German Specialty
Published on 2012-02-08 02:46:00
The icy grip of winter holds us firmly. Just as I was thinking we were going to get the mildest winter in years, things took a turn and we are now facing the coldest winter in decades. It totally amazes me how we are at the mercy of Mother Nature. The temperatures have dropped drastically and the record was -20 degrees C, which I noted yesterday morning as I left to work. At such temperatures it’s hard to get out of bed and face the cold. Each day we are facing new issues that the arctic c [..] > read more
Food Photography and Styling Workshop in Dubai, April 2012
Published on 2012-02-01 06:11:00
Do you know that feeling when you’ve been working on a project and cannot wait to present it to everyone? Well this is one of those times and one of those projects. Last year Sally Prosser and I got together to discuss a Food Photography and Styling workshop in Dubai. Sally told me about the fantastic food blogger group in the Emirates and I was really looking forward to meet them on my next visit. As we talked further we began plotting and planning - a workshop for the food bloggers interes [..] > read more
Sour Cream Maple Banana Cake
Published on 2012-01-25 03:29:00
So what’s with bananas? I mean, is it on anyone’s list of favorite fruit? I’ve often wondered about this every time I walk past them stacked up in all their yellow glory in the supermarkets. They seem to sit there, waiting eagerly for shoppers to stop and pick up a bunch. On rare occasions do I see people actually picking them up and placing them in their carts. While I like bananas, I just do not feel the mad affection for them like I do for mangoes or apricots. Bananas are just plain [..] > read more
Donna Hay Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs
Published on 2012-01-18 03:20:00
With the holiday season well behind us and under our, slightly tighter belts, it’s time to tuck into January’s bountiful harvests. And January offers copious varieties of fresh and rich produce, waiting to be turned into cosy and comforting recipes. They say that January is a lean month, putting right all the indulgences of the past month, but also a lean time for produce. I say that’s just not true! There are parsnips, swede, cabbages, beetroot, leeks, chicory, chard and cauliflower to [..] > read more
Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs
Published on 2012-01-11 05:23:00
Here we are - on the other side and well into the second week of a brand new year. January - is a month that gives me very mixed feelings. It’s a month that fills me up with contradictory thoughts and emotions. A month I very much look forward to in December but once here I cannot wait till it moves on. January for the optimist is a month for those new beginnings, starting on a clean slate and setting the clocks new. There are so many fresh promises, novel ideas and bombastic goals that t [..] > read more
Retrospective 2011
Published on 2011-12-30 05:58:00
2011 …. … is it already time to say goodbye you? It seems like it was just a few days back I was saying Hello to you and looking forward to paint you with vivid colors. Now here I am again - same place, same time and looking forward to greeting another new year with the same eagerness and enthusiasm. But 2011 … you have been good to me. Looking back at all that 2011 will therefore be a lot of fun. I invite you to join me while I take a quick trip through a year that had many highs. [..] > read more
Christmas Cookies: Almond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies
Published on 2011-12-20 15:54:00
The tree is not up yet. But that is no cause to stress. It’s rather amusing though to see others break out in a cold sweat as they rush around the city with blank stares on their faces. What is not amusing however is to be surrounded by so much aggressiveness. Whatever happened to the joyous spirit of Christmas? It’s not like Christmas sneaks up on us surprisingly? But each year you would think for some people it creeps up from nowhere to play a sneaky joke on them. And off they all r [..] > read more
Christmas: Hazelnut Frangipane Tart with Quince Hazelnut Mincemeat
Published on 2011-12-14 00:32:00
Have you all bought and packed your Christmas presents yet? Just 10 days till the big day, you know. This whole week we have been getting deliveries from various sources bringing boxes of diverse items and with each new delivery the excitement intensifies. Keeping it all a secret is the most interesting part. I hope I am forgiven for all the fibs I have told the past few days. See my 9-year old son still believes in Santa and I have no heart to break the news to him yet. He not only firmly [..] > read more
Christmas: Buttery Quince Hazelnut and Cognac Mincemeat
Published on 2011-12-06 16:46:00
With Advent begins the frantic cooking and baking in my kitchen. Over the years it has become somewhat of a tradition that friends and family receive little gifts of homemade treats. The warm fuzzy feeling I get when wrapping spiced cookies, little festive tarts, nutty and boozy cakes or jars of preserves in sparkly golden bags tied with bows and sealed with an angel for good luck, is unbeatable. It’s Christmas after all and a bit of kitsch is allowed! Seeing that I cannot deliver warming t [..] > read more
Sticky Toffee Apple Cake
Published on 2011-06-29 00:17:00
Weekends and it’s time to let go a little. My weekdays are lost in a whirlwind of rushing between to dos, chores and tasks. Although I take the time to visit my “islands” throughout the day, I realize it’s hard to really relax the mind > read more
Minty Peach and Watermelon Salad with Feta Cheese
Published on 2011-06-22 00:42:00
My dad always says that I “steal time”. Steal time from a packed day to do things that relax me. I call them “islands” that I integrate throughout the day when doing chores or working on projects. My islands can be anything from a qu > read more
Roasted Tomato Aubergine and Tahini Tart
Published on 2011-06-15 15:06:04
Change. It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in ou > read more
Roasted Tomato Aubergine and Tahini Tart
Published on 2011-06-15 02:29:00
Change. It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our > read more
Plate to Page: Putting the Work back into Workshop
Published on 2011-06-08 02:10:39
Photo: Simone Van Den Berg “You really came all the way from New York for Plate to Page?” With a look of inconceivable marvel on his face, my husband asked this question on the last evening of what became known as the WORKshop: where the > read more
Plate to Page: Putting the Work back into Workshop
Published on 2011-06-08 02:00:00
Photo: Simone Van Den Berg“You really came all the way from New York for Plate to Page?” With a look of inconceivable marvel on his face, my husband asked this question on the last evening of what became known as the WORKshop: where the wor > read more
Gruyere Bacon Leek and Sun Dried Tomato Spätzle
Published on 2011-06-01 09:18:09
Mention pasta and one envisages a sturdy nonna shaping and kneading dough for fresh ravioli in a rustic kitchen. She dusts the well used kitchen countertop with flour, rolling, kneading and filling the pliable dough. However, if I were to tell you th > read more
Gruyere Bacon Leek and Sun Dried Tomato Spätzle
Published on 2011-06-01 04:52:00
Mention pasta and one envisages a sturdy nonna shaping and kneading dough for fresh ravioli in a rustic kitchen. She dusts the well used kitchen countertop with flour, rolling, kneading and filling the pliable dough. However, if I were to tell you th > read more
We met in Weimar
Published on 2011-05-25 08:57:24
Photo: Jenn of Jenn’s Cuisine We’ll always have Weimar. It was surreal and I am still collecting and ordering my thoughts for the weekend gone. Plate to Page came and with a click of the camera button and a stroke of a pen it disappeared. The > read more
We met in Weimar
Published on 2011-05-24 16:01:00
Photo: Jenn of Jenn’s Cuisine We’ll always have Weimar. It was surreal and I am still collecting and ordering my thoughts for the weekend gone. Plate to Page came and with a click of the camera button and a stroke of a pen it disappeared. The f > read more
Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette
Published on 2011-05-15 15:35:53
I think I need a clone; actually, I would like to order 5, at least. And while I am on the wish-upon-an-unreasonable-star, I’d like to put in a request for a 72-hour day. Minutes slip through my hands like the sand of the hourglass flows into the g > read more
Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette
Published on 2011-05-11 06:29:00
I think I need a clone; actually, I would like to order 5, at least. And while I am on the wish-upon-an-unreasonable-star, I’d like to put in a request for a 72-hour day. Minutes slip through my hands like the sand of the hourglass flows into the g > read more
Chocolate Chunk Cookies
Published on 2011-05-04 01:46:37
Let’s put aside the carrot and celery sticks, brussel sprouts and the cranberry juice for a moment. Human misery has never been cheered up with a plate of raw vegetables. No - true misery can only be cured by generous servings of suga > read more
Chocolate Chunk Cookies
Published on 2011-05-04 01:21:00
Let’s put aside the carrot and celery sticks, brussel sprouts and the cranberry juice for a moment. Human misery has never been cheered up with a plate of raw vegetables. No - true misery can only be cured by generous servings of sugar > read more
Tarte Flambée: Zucchini, Fennel and Goat Cheese or Tomato, Zucchini and Feta Cheese
Published on 2011-04-28 04:15:14
Incredible how fast the days have swept by. Like the soft rains of April, sweet, refreshing and short, it has left a scent heavy with the sugary aftertaste of sweet friendship and a pungent fragrance of labored ventures. Before I > read more
Tarte Flambée: Zucchini, Fennel and Goat Cheese or Tomato, Zucchini and Feta Cheese
Published on 2011-04-28 03:07:00
Incredible how fast the days have swept by. Like the soft rains of April, sweet, refreshing and short, it has left a scent heavy with the sugary aftertaste of sweet friendship and a pungent fragrance of labored ventures. Before I c > read more
Riesling Risotto with Leek and Bacon
Published on 2011-04-13 04:35:43
Staring at the ceiling of our bedroom, I was feeling restless, my mind going through the chores and tasks of the new day ahead. Sleep did not fancy coming back to me no matter how I tossed and turned. Not wanting to disturb the household I tiptoed in > read more
Riesling Risotto with Leek and Bacon
Published on 2011-04-13 02:25:00
Staring at the ceiling of our bedroom, I was feeling restless, my mind going through the chores and tasks of the new day ahead. Sleep did not fancy coming back to me no matter how I tossed and turned. Not wanting to disturb the household I tiptoed in > read more
Cinnamon Kissed Apple Goji Berry Strudel
Published on 2011-04-06 03:20:53
When I moved to Europe 17 years ago, one of the first rituals I quickly adapted myself to, was the coffee-time culture. While much has been written and said about the European coffee culture, to get a real taste of it and feel its unique flair one ha > read more
Cinnamon Kissed Apple Goji Berry Strudel
Published on 2011-04-06 03:00:00
When I moved to Europe 17 years ago, one of the first rituals I quickly adapted myself to, was the coffee-time culture. While much has been written and said about the European coffee culture, to get a real taste of it and feel its unique flair one ha > read more
Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream
Published on 2011-04-01 07:35:57
This week while many were flipping pancakes for Shrove Tuesday, we were busy making waffles. I guess we are different that way, but if I were to choose between both, waffles would win by a slight margin. It’s the contrast of the crisp > read more
Spiced Lamb Burgers with Caramelized Onions and Halloumi Cheese
Published on 2011-03-30 04:30:00
Often, I am unsure if what I am doing is correct. What can I say? It’s my first time and each corner I turn, each crossroad I stand at makes me stop and think “What next?”, “Where do I go from here?” Being a mother is a > read more
Raspberry Cordial Spritzer and Raspberry Prosecco Sorbet
Published on 2011-03-23 03:20:00
I am a child of the Eighties, part of the disco era and the real MTV generation. I grew up in a decade where we made a statement with extravagant neon colored fashion, big hair and loud music. The years defined us, made us idealists and pushed > read more
Fusion Food: Ossobuco with Prunes, Apricots and Saffron
Published on 2011-03-15 15:59:00
Mercilessly pounded by catastrophes that send it rocking and erupting into a fury, it would seem as if the Earth is falling apart. This weekend most of us probably watched in shock as a massive earthquake shook Japan and minutes later > read more
Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream
Published on 2011-03-09 02:00:00
This week while many were flipping pancakes for Shrove Tuesday, we were busy making waffles. I guess we are different that way, but if I were to choose between both, waffles would win by a slight margin. It’s the contrast of the crispy > read more
Morello Cherry Chocolate and Cognac Teacakes
Published on 2011-03-02 02:10:00
Treats come in many shapes, forms and sizes. For her a treat could be the finest leather high heeled shoes, in red; all eyes are on her as she sways down the street. For him, his treat is a brand new part to the sleek Porsche 550 Spyder; > read more
Bollywood Cooking: The Hyderabadi Lamb Biryani
Published on 2011-02-23 02:30:00
You have not celebrated a festivity if you have not celebrated the Indian way! I shall be so bold and state the fact. Indians love grandeur and splendor, especially us Punjabis, and being a big hearted folk we splash out on celebrations > read more
Photography: Camera Equipment - The Bilora
Published on 2011-02-16 01:30:03
Over the past five years that I have invested in intensive food photography, I have learned so many vital things about the different aspects of tabletop photography. When I look back now, what began merely as a “hobby” has become not only a passi > read more
Photography: Camera Equipment - The Bilora
Published on 2011-02-16 01:30:00
Over the past five years that I have invested in intensive food photography, I have learned so many vital things about the different aspects of tabletop photography. When I look back now, what began merely as a “hobby” has become not only a passi > read more
Brunost Cheese Panna Cotta with Sticky Toffee Pears
Published on 2011-02-09 01:45:23
As I entered the house the first thing that struck me was the composed stillness. The lights were on but it really seemed that nobody was home. Straight away my mind began wondering if something was wrong. Why is it that every time thin > read more
Brunost Cheese Panna Cotta with Sticky Toffee Pears
Published on 2011-02-09 01:30:00
As I entered the house the first thing that struck me was the composed stillness. The lights were on but it really seemed that nobody was home. Straight away my mind began wondering if something was wrong. Why is it that every time thing > read more
Vienna – A Weekend Getaway
Published on 2011-02-02 04:14:01
The clocks seem to tick slower in Austria. It’s what the high-strung Germans will tell you with a agitated wave of the hand. Indeed, it does seem that time has slowed down, allowing you ample time to inhale the capacious sights this s > read more
Vienna – A Weekend Getaway
Published on 2011-02-02 03:44:00
The clocks seem to tick slower in Austria. It’s what the high-strung Germans will tell you with a agitated wave of the hand. Indeed, it does seem that time has slowed down, allowing you ample time to inhale the capacious sights this sm > read more
Brunost Cheese – A Norwegian Delicacy
Published on 2011-01-26 01:58:28
I do not visit the huge hypermarket at our shopping mall very often. Most of the produce comes either from my organic store or my CSS box, while cheese, meat and other items on my grocery list are picked up at a smaller grocery store. H > read more
Brunost Cheese – A Norwegian Delicacy
Published on 2011-01-26 01:30:00
I do not visit the huge hypermarket at our shopping mall very often. Most of the produce comes either from my organic store or my CSS box, while cheese, meat and other items on my grocery list are picked up at a smaller grocery store. Ho > read more
Chocolate Orange Cake with Salted Caramel Ganache
Published on 2011-01-19 02:25:05
It’s like living a déjà vu. My memory has records of pictures and feelings that I can aptly call up the exact position in my life I lived the moment, but I also know that the way I am living the same experience right now is differen > read more
Chocolate Orange Cake with Salted Caramel Ganache
Published on 2011-01-19 02:05:00
It’s like living a déjà vu. My memory has records of pictures and feelings that I can aptly call up the exact position in my life I lived the moment, but I also know that the way I am living the same experience right now is different > read more
Cooking School: German Lentil and Sausage Stew
Published on 2011-01-12 07:27:04
Sometimes I think German cuisine is very inadequately underestimated. Fact is, there is a lot more to German food that sausages and beer. Until relatively recently the various regions of Germany were independent and autonomous communiti > read more
Cooking School: German Lentil and Sausage Stew
Published on 2011-01-12 07:15:00
Sometimes I think German cuisine is very inadequately underestimated. Fact is, there is a lot more to German food that sausages and beer. Until relatively recently the various regions of Germany were independent and autonomous communitie > read more
Lemon Pepper Hazelnut Macarons with Lemon Curd and Goat Cheese Cream
Published on 2011-01-06 11:09:32
The waitress, still smiling patiently, brought us another round of frothy cappuccinos, a heart drawn in cocoa on the thick froth of each cup. Clearing away empty glasses of cocktails and stained plates, she asked politely if the > read more
Lemon Pepper Hazelnut Macarons with Lemon Curd and Goat Cheese Cream
Published on 2011-01-05 17:05:00
The waitress, still smiling patiently, brought us another round of frothy cappuccinos, a heart drawn in cocoa on the thick froth of each cup. Clearing away empty glasses of cocktails and stained plates, she asked politely if ther > read more
Retrospective 2010
Published on 2011-01-04 03:22:03
Hello 2011! We’re here, standing in a brand new year. Looking at this clean and untouched canvas that will eventually be painted in all the vivid colors 2011 will offer, I am filled with excitement. But before I take the big leap and begin paintin > read more
Retrospective 2010
Published on 2011-01-03 16:37:00
Hello 2011! We’re here, standing in a brand new year. Looking at this clean and untouched canvas that will eventually be painted in all the vivid colors 2011 will offer, I am filled with excitement. But before I take the big leap and begin painting > read more
Chocolate and Pistachio French Toast with Warm Maple Syrup
Published on 2010-12-29 01:00:01
Long, lazy mornings is what we are enjoying at the moment. No hectic, no meetings, no stress to get anywhere and the feeling is good. Christmas weekend came and went and the tumultuous celebrations of the three days with gift wrapping, > read more
Chocolate and Pistachio French Toast with Warm Maple Syrup
Published on 2010-12-29 01:00:00
Long, lazy mornings is what we are enjoying at the moment. No hectic, no meetings, no stress to get anywhere and the feeling is good. Christmas weekend came and went and the tumultuous celebrations of the three days with gift wrapping, r > read more
Christmas Puddings: Sticky Toffee Pudding and The Heston
Published on 2010-12-21 02:23:58
Dessert first please! And the rest will fall into place. When planning my menus for dinners I am usually the type who starts with dessert. The sweeter side of life and the best first has been somewhat of a motto for me. It probably goes > read more
Christmas Puddings: Sticky Toffee Pudding and The Heston
Published on 2010-12-21 02:20:00
Dessert first please! And the rest will fall into place. When planning my menus for dinners I am usually the type who starts with dessert. The sweeter side of life and the best first has been somewhat of a motto for me. It probably goes > read more
Christmas Cookies: Hazelnut Marzipan Macaroons, Jam Drops with Morello Cherry Preserve and German Sptizbuben
Published on 2010-12-15 01:30:00
A cookie - and the world seems in perfect balance. Watch the tears of a young child dry up and a smile light up his face when he is offered a cookie. See the remorse disappear from an elderly persons eyes replaced by blithe, as they are > read more
Christmas Baking: Florentine Christmas Fruitcake
Published on 2010-12-08 02:04:00
As early as August is when the stores and supermarkets here begin stocking up on Christmas-ware and food treats. It’s crazy in September as I see scary chocolate ghosts and pumpkins lined along the shelves with smiling Santas and > read more