Sometimes a recipe asks for only half of the egg, either egg white or egg yolk. That’s ok if it’s only one but if you end up with a lot then you run into a problem. I already had a solution for the egg yolk: chocolate pudding. But what does a girl do if you have a lot of egg whites left over?
When you think of starches for your lunch or supper most of the time one of these come to mind: potatoes, noodles, or rice. But there is another option Germans, especially those in the South, as well as Austrians go for: Spätzle. This particular dish has gained attention in North America as well and I know of some restaurants who serve it here in Saskatoon.
Mardi Gras or carnival is starting soon in Germany and one thing, above dressing up, is necessary to celebrate: bismarcks, or as we say in German “Berliner” or “Pfannenkuchen”. There are several terms for the same thing: a doughnut filled with jam.
January is kind of slow when it comes to baking. Christmas is just behind us and there a still some lingering cookies here and there. So, a bit more focus on the cooking side might be not too bad an idea. That’s where this recipe comes in. It’s simple and quick and delicious and, well, you get the point.
I am not sure if you know this, but I grew up in the GDR, behind the Iron Curtain so to speak. It were brief 5 years but a culture doesn’t simply disappear, it changes slowly. A lot of things from the GDR culture is gone, although it has seen a revival with so called GDR stores. Anyway, the point is, as any culture, we had certain recipes in the GDR that were and still are quite unique.
There is a stack of books on my kitchen counter that I wanted to review. Lidia Matticchio Bastianich and Tanya Bastianich Manuali’s “Lidia’s Favorite Recipes – 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrées” was one of them. I quickly skipped through the book to find a recipe I could make and ended up with Basic Potato Gnocchi. Who doesn’t like gnocchi?
A while ago I received the “Petite Treats – Mini Versions of Your Favorite Baked Delights” by Christy Beaver and Morgan Greenseth. I had little time when I received it to make anything out of that lovely little book, but last Saturday it was the perfect rescue.
Welcome to the new year, 2013. I hope you had a good New Year’s Eve and that you will have a wonderful new year. May all you wish for come true and that you stay healthy and happy.
We were invited to a New Year’s Eve party, which was also a potluck. Honestly, I had not much inspiration so I wanted to do something simple. Deviled eggs fall definitely under that category.
Baumkuchen is a German specialty, which is especially popular during Christmas time. Let me quickly dissect the name for you so you know what it all means.
First of all: I am sorry. It’s been 8 days since my last post and I am truly sorry. It’s been so busy here lately that I had no time to either photograph or write. I am baking but I am also baking old recipes that I’ve already posted. For example, I made 15 dozen Raisin Cookies, which left me with 20 egg whites. Some of those were used in the Christmas Macarons, one or two were used for Spitzbuben cookies. But I still have some left and so I made this Christmas Meringue.
Baking in Saskatoon 