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Posts from the ‘Bake’ Category

Taza Chocolates

I recently discovered this Mexican style chocolate which bears little to no resemblance to the usual commercial chocolate you get everywhere. Its only ingredients are sugar and chocolate plus whatever flavour you get, i.e. pepper and salt in the p&s version. It has the texture of sand….in a really good way. Available at health food stores, so it must be good for you!




Make your own maraschino cherries

Scared of the violently red sweet things that are sold as maraschino cherries? Nothing easier than making your own!
Either take dried cherries, or drain a glass of de-pitted cherries in light syrup. Put cherries in a jam jar or other sealable container. Heat plenty of Luxardo Maraschino liqueur (don’t boil), add a splash of amaretto and a dash of whiskey, pour over cherries, close jar – normally it seals by itself, but you can can it if you would like to, although the cherries keep for quite a while in the fridge anyways. Let stand for a few days for the fruit to soak up the booze.
The dried cherries get super syrupy dense, great for drinks. The fresh fruit are to die for over ice cream…enjoy!




Easter Preparation

Doing the yearly traditional Easter preparations – dying eggs, baking Easter bread…we are in charge of the family meal this year, and have agreed on Krustenbraten mit Sauerkraut, Rotkohl and Klössen. That’s more German than what my family will be eating back home, I am certain!
Oh, and not to forget the starters: duck prosciutto and chèvre courtesy of the cheese fairy @Sunshine Pantry.
Desert, you may ask? Vanilla bean ice cream with home made maraschino cherries, topped with whipped cream and shavings of Taza chocolate….





250ml Milch
20g frische Hefe
75g Zucker
2 Eier mittelgroß
1 1/2 Tl. Meersalz
500 g Mehl
75g weiche Butter

Milch lauwarm erwärmen, Hefe in Schüssel bröseln, mit wenig Milch und Zucker glatt rühren.
Ei verquirlen, dazugeben, restl. Milch, Salz und Mehl dazu, bei niedrigster Stufe 3min. verkneten. Weitere 5 min. Bei hoher Geschwindigkeit kneten, Butter hinzu und dann noch mal 5 min. Kneten (ich hab’s mit dem normalen Handrührgerät gemacht-Kitchen Aid ist bestimmt besser!)

Schüssel mit feuchtem Tuch zudecken, 1Std. Gehen lassen.
Dann den Teig durchkneten, in drei Teile aufteilen, zugedeckt 10 min. ruhen lassen.

3 Stränge von je 40 cm ausrollen und sehr locker flechten. Den Zopf auf ein Backblech mit Backpapier legen, zudecken, 45 min. gehen lassen.

Den Zopf mit verquirltem Ei bestreichen und evtl. mit Hagelzucker bestreuen.
Bei 200 Grad (Gas 3, Umluft 180) 25 min. backen, letzten 10 min. mit Alufolie zudecken.

Pão de Queijo

This Brazilian staple translates to ‘cheese bread’, little cheesy bits of  goodness that are great as starters.

2 cups of milk
1 cup of vegetable oil
1 tbsp salt
1 package of manioc flour – 500 grams
4 eggs
1 cup of grated cheese – Parmesan

Combine the milk, oil, and salt and bring to a boil. Slowly add the flour. Let the dough cool.
Add the eggs and the cheese
Form into balls and bake at 350 F for 10 to 12 minutes, until golden brown on top.







225g flour


175g sugar


100g butter


1 teaspoon baking powder


4 eggs

2 teaspoon of orange blossom water or lemon zest if you can’t find any

A pinch of salt






  • whisk the eggs and sugar together until the mix looks white


  • Add the flour, baking powder and salt 
  • add the orange blossom water or lemon zest and melted butter
  • brush the madeleine pan with butter, then sprinkle flour and shake out the extra flour
  • let the batter rest for 2 hours at room temperature


  • fill each mold 3 / 4
  • put the pan in the fridge for 15 minutes 
  • bake in pre-heated oven at 425 for 8 minutes


Makes 2 dozen large Madeleines.