Crispy outside with a soft, savory filling, Gözleme is one of the best flat bread dishes to eat on the go. I used to have one of the traditional beef, potato or spinach gözleme during my lunch break back in Berlin, so cooking gözleme home also brings some nice memories.
Leave a CommentDoughy Dough Do Posts
Already autumn, every day closer to Halloween and I am cooking more pumpkins and squashes than ever.
Leave a CommentI wanted to try out a vegan alternative to the whole wheat sandwich bread dough I shared some time ago. I just replaced the butter with coconut oil and the honey with agave syrup and the result was great.
Leave a CommentI am not sure if nowadays it’s still the top souvenir, but almost 15 years ago when I went to Mallorca, the must-bring-back-home souvenir was for sure an Ensaïmada.
Leave a CommentFocaccia has been around for many years, but I decorating a focaccia with herbs, vegetables, seeds and/or fruits has been one of the latest trends. Of course I couldn’t resist to try it out with a focaccia dough with a touch of fennel seed and thyme.
Leave a CommentRich dough with yeast or shortcrust pastry? Topped with streusel or cinnamon? This german cake can have different names and characteristics depending on what part of the south of Germany you are.
Leave a CommentThis week I am cooking some Spätzle, the German fresh pasta. You can cook them mac&cheese style and are called Käsespätzle, or prepare them with any sauce you want, but for this recipe I wanted to make a sauce similar to the traditional San Francisco clam chowder.
Leave a CommentI know that Lebkuchenherzen (the German gingerbread cookie) is something that you can find during Christmas, but it also became popular as a souvenir during the Oktoberfest.
Leave a CommentThere isn’t any big secret behind baking Brezel, the base is a fresh yeast sweet dough with a texture similar to bread and the characteristic brown color and brezel taste comes from a 30 seconds dip in baking soda and water solution.
Leave a Comment