The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

The Palatinate: pure pleasure – Part 1

A model railway idyll, pretty half-timbered houses like a string of pearls, vineyards as far as the eye can see, here and there a castle, a climate like velvet and silk, culinary delicacies from hearty regional cuisine to fine dining, excellent wines and hospitality that is unparalleled… That‘s the Palatinate. We were there again.