Hier geht's zur deutschen Version dieses PostsWhen I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers … Continue reading IS ONE EGG AN OEUF? – EUROPEAN-AMERICAN EGG "TRANSLATION"
August did not start on a good foot - my husband broke his foot in July, and hobbled miserably on one leg and crutches for over six weeks.Not allowed to put the slightest weight on his foot (it was a tricky fracture that doesn't heal well) he spent a lot of time in bed, until … Continue reading VANILLA SPONGE CAKE – THE PERFECT PLUM COMPANION
Hier geht's zur deutschen Version dieses PostsAmericans like their pancakes big and fluffy, with butter not only in the batter, but, also on top of them. I grew up with thin, crispy German Pfannkuchen, and can't get used to thick, doughy ones.Though pancakes are, in my opinion, the wrong place to go low fat, I … Continue reading OMI’S GERMAN PANCAKES