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Building a Stronger Community to Fight Hostility

Published on 2012-12-19 04:01:00

Interrupting your regularly scheduled posting ... I am staring at the cursor blinking away on my screen as I am trying to piece my thoughts together. I had plans for this post … I wanted to wrap up my Christmas 2012 selection with a stunner of a so

We Pray for You, We Love You, We Remember You ... In Silence

Published on 2012-12-17 05:45:00

“When every hope is gone, when helpers fail and comforts flee, I find that help arrives somehow, from I know not where. Supplication, worship, prayer are no superstition; they are acts more real than the acts of eating, drinking, sitting or walking

Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce

Published on 2012-12-12 04:49:00

The Christmas verve is in full swing here in Weimar. To add to the spirit it has been snowing for the past 2 days covering Weimar in a blanket of soft, powder-white, pureness, making the city look postcard perfect. The annual Christmas market in the

Christmas: An Orange Marmalade Date Fig and Quark Stollen

Published on 2012-12-04 03:24:00

How much kitsch is allowed at Christmas? As I walked past the stalls of the Christmas market this weekend, I felt a surge of happiness as I saw the plethora of flashy ornaments and gaudy adornments. It seems Christmas is the season where anything goe

Köstritzer Beef and Mushroom Pie

Published on 2012-11-28 03:03:00

I disliked it the first time, finding it tedious and struggled my way through it for most of my school years. I had to work hard at it. For someone who had a sharp perception in every other area, I was not used to this kind of struggle. Had I known I

Supperclub Food Styling and Photography Workshop in London, UK

Published on 2012-11-21 04:26:00

An exchange of ideas, thoughts and emails, soon we were in the midst of comparing our calendars in search of free dates. The rest came so easy. As Sumayya Jamil from the famed niche blog Pukka Paki and I put our heads together great things began to f

Honey Cinnamon Zwetschgen and Hazelnut Cream Tart

Published on 2012-11-14 02:46:00

After my return from Dubai I was thinking of taking a few days out before jumping into the familiar high powered routine I usually have. We arrived just in time for a bank holiday in the middle of the week and there was nothing standing in the way of

Dubai: A State of the Art Food Photography & Styling Workshop at Miele

Published on 2012-11-07 03:47:00

“Militante!” shouted Giorgio punching the air with his fist and grinning at us as he turned around and walked back into the cool air-conditioned Ronda Locatelli leaving us feeling exhilarated, ready to take on the world. Giorgio Locatelli is a ma

Pollo alla Cacciatora - Hunter’s Chicken Stew

Published on 2012-10-17 02:38:00

It was just about a year ago that I was frantically packing my suitcases, mentally reciting a few lines from my presentation and packing my camera equipment, heading towards Florence. I always love traveling to Italy as it’s a country I feel attached to - its rich culture, the atmosphere, the people and the food, all entice me and inspire me on many levels. Traveling to Florence this time was special however, as I was going to be joined by 3 dear friends and 12 new faces. What I did not know h [..]

Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing

Published on 2012-10-10 02:29:00

Strawberries, raspberries and cherries lie scattered on the countertop in the kitchen. The fresh asparagus glistening vibrant green in the sink waiting to be turned into a pesto. I consult my recipe and style sheet to make sure I have everything ready. The temperatures are mild outside, in my flip flops I take a step out on the porch, inhaling the clean and fresh air - it smelled just like it does in early Spring. A lone leaf, amber in color, slips away from the maple tree swaying in the gentl [..]

Bollywood Cooking: The Basics of an Indian Chicken Curry

Published on 2012-10-03 05:57:00

Craving a curry for dinner perhaps?

Chipotle Black Bean Chili

Published on 2012-09-26 06:20:00

What comes to mind when you think of American cuisine? Is there even such a thing as an American food culture? Be honest now, how many of you thought instantly of hamburgers, s’mores, doughnuts or corn dogs? Or did you laugh scornfully and think microwave dinners and fast food? I’ve always wondered why the thought of American food raises so many eyebrows and why it seems to have such a bad reputation around the world. America is a melting pot of cultures, ethnicities and customs and the fo [..]

Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh

Published on 2012-09-19 04:34:00

The aromas of burning charcoal, a mélange of spices and the trail of sizzling meat hanging in the air are, for me, the telltale signs of seasons turning and summer is just around the corner. Each year, as Spring days begin to warm up, I impatiently await the piquant fragrance to fill the neighborhood. I am not alone, I soon realize, as the neighboring gardens become a hive of industrious activity. The barbecues are brought out of hibernation and rubbed clean for another season filled with succu [..]

Workshop: Miele Dubai Food Photography and Styling Workshop

Published on 2012-09-13 06:01:00

Sometimes there are things that work so well that they just have to be repeated. Like Sally Prosser and me - we really harmonize and complement each other so well. After organizing and carrying through the Atlantis Food Photography and Styling Workshop in April this year, we just knew we had to do this again. The Dubai: A Superlative Workshop at Atlantis, The Palm was a big success in April and after the reviews we got and what participants told us about how much they valued and benefited from [..]

Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

Published on 2012-09-05 04:33:00

1500 Sausages of Germany: The Mighty Currywurst

Published on 2012-08-30 05:33:00

Currywurst is to Germany as pizza is to Italy, hot dogs are to America and fish and chips are to Great Britain. But only a few have their own museum. The glorious currywurst is Germany’s traditional modest snack of sliced pork sausages drenched in a tangy curry-tomato sauce and boasts of its own sausage shrine.

Summer Time and the Living is Easy, Good & Lazy

Published on 2012-08-27 12:47:00

That’s the way we roll in the summer. Enjoying long lazy days, taking in all that nature offers and spending a lot of time outdoors. It’s been a good summer and I’ve just returned from a most exhilarating, stunning and relaxing vacation. A road trip that took us to 3 destinations through 5 countries and I am dying to tell you about it. And I will as soon as I have decompressed and shifted through the hundreds of photos. While I do that I am sharing the spirit of my summer here in Weimar [..]

Travel: A Midsummer in Stockholm

Published on 2012-08-08 05:12:00

Stockholm has been one of those capitals I’ve always wanted to visit. I’m infatuated with the Nordic countries. Denmark’s capital charmed me, while the Norwegian capital Oslo stole my heart. So, when Tom started working on his project in Stockholm last year I was ecstatic, promptly buying books and magazines. I imagined flying up with Soeren to visit Tom on a regular basis and discovering Stockholm from a different side. But things never really go the way one imagines and truth be told m [..]

French Strawberry Hazelnut and Creme Patissiere Tart

Published on 2012-08-01 08:37:00

Ettersburg Castle: A Regal Food Photography and Styling Workshop in Weimar

Published on 2012-07-25 02:08:00

“Do you still get nervous?” Julia asked me a few minutes before we were to start with our presentations. I smiled and answered “Yes!” That never changes - it’s like stage fright and no matter how often I have given workshops for food photography and styling there’s always a slight sense of anxiety when the room starts filling up with a new set of participants. Earlier this month I got together with photographer Julia Cawley and designer/author of the Anni cookbooks, Lisa Nieschlag a [..]

Eton Mess with Saffron Cream, Raspberries and White Currants - A Taste of Yellow

Published on 2012-07-18 03:47:00

Mum used to tell me that when someone leaves our world, their souls touch the sky and they become stars shining bright. At the same time when a shooting star fires across our skies, it carries a precious new soul ready to enter our world. Over the years I hung on to this tale and even today I put my belief in the stars above.

I Wrote a Cookbook

Published on 2012-07-10 01:47:00

. . . . What I did not realize is that I’ve been doing it for over six years! The traditional way to go about this would be to sit down and write a proposal, with the goal to write a book, which eventually would be published. Instead, I blogged—for six years non-stop, covering many stories, thoughts, memories and almost always sharing a recipe’s creation.

MONTHLY MINGLE: A Taste of Yellow for Barbara

Published on 2012-07-07 02:22:00

Barbara Harris was a strong and very loved member of the food blogging community. She will be sorely missed and I cannot help but feel that there will be a gap in the community which cannot be filled. The few hours I spent in the poppy fields thinking about Barbara, I was wondering about how one could honor such a person. A person who lived life vivaciously even though it was not all easy going. She was there for everyone with a cheerful tweet, a thoughtful comment or a touching email. She love [..]

In Memory of Barbara

Published on 2012-07-05 01:34:00

Chocolate Treacle Sheet Cake

Published on 2012-06-27 03:22:00

Smoked Cheddar Cheese and Asparagus Quiche

Published on 2012-06-20 04:32:00

Tropical Fruit, Nut and Spelt Granola

Published on 2012-06-13 04:55:00

Experts have told us over and over again that breakfast is the most important meal of the day and one should never skip it. The ancient proverb “Breakfast like a King, lunch like a Prince and dine like a pauper” has more than a grain of truth in it. I grew up in an Indian family traveling around the world. Living outside of India as kids a lot of our food habits were often influenced by the cuisine of the the country we were currently living in.

Plate to Page Somerset: The Best of Britain

Published on 2012-06-06 04:33:00

Does it ever become a routine when one does something often enough? In some cases it might, yes, becoming a chore, perhaps. There are some things, however that no matter how often you repeat them, they still preserve the initial charm of the first time. And From Plate to Page certainly falls in the latter category. As one of the four instructors of the From Plate to Page workshop series, we go through months of planning, organizing, fretting, email writing and at times frustrations but whe [..]

Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries

Published on 2012-05-30 01:55:00

“I feel old! Turning 44 is has not been good on me.” I looked at my dear friend and smiled. She did not look 44. Her face glowed and the skin was smooth without the blemishes years tend to gather. “Make sure you enjoy your 40th … after that it just does not go down well!” she warned me. I looked at her, laughing nervously as she read my thoughts. Age has never been an issue with me. I always live for the moment and enjoy the now. I never like looking too far into the future - [..]

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 [..]

Strawberry Rhubarb Tiramisu

Published on 2012-05-15 03:49:00

Time: here today, gone tomorrow.

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.

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. [..]

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

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.

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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 [..]

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. [..]

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 [..]

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 [..]

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 [..]

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

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

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

Roasted Tomato Aubergine and Tahini Tart

Published on 2011-06-15 02:29:00

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

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

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

Gruyere Bacon Leek and Sun Dried Tomato Spätzle

Published on 2011-06-01 04:52:00

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

We met in Weimar

Published on 2011-05-24 16:01:00

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

Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette

Published on 2011-05-11 06:29:00

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

Chocolate Chunk Cookies

Published on 2011-05-04 01:21:00

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

Tarte Flambée: Zucchini, Fennel and Goat Cheese or Tomato, Zucchini and Feta Cheese

Published on 2011-04-28 03:07:00

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

Riesling Risotto with Leek and Bacon

Published on 2011-04-13 02:25:00

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

Cinnamon Kissed Apple Goji Berry Strudel

Published on 2011-04-06 03:00:00

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

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

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

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

Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream

Published on 2011-03-09 02:00:00

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;

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

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

Photography: Camera Equipment - The Bilora

Published on 2011-02-16 01:30:00

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

Brunost Cheese Panna Cotta with Sticky Toffee Pears

Published on 2011-02-09 01:30:00

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

Vienna – A Weekend Getaway

Published on 2011-02-02 03:44:00

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

Brunost Cheese – A Norwegian Delicacy

Published on 2011-01-26 01:30:00

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

Chocolate Orange Cake with Salted Caramel Ganache

Published on 2011-01-19 02:05:00

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

Cooking School: German Lentil and Sausage Stew

Published on 2011-01-12 07:15:00

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

Lemon Pepper Hazelnut Macarons with Lemon Curd and Goat Cheese Cream

Published on 2011-01-05 17:05:00

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

Retrospective 2010

Published on 2011-01-03 16:37:00

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,

Chocolate and Pistachio French Toast with Warm Maple Syrup

Published on 2010-12-29 01:00:00

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

Christmas Puddings: Sticky Toffee Pudding and The Heston

Published on 2010-12-21 02:20:00

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

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

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