latest posts

Monkfish with Piperade & Bayonne ham

I´ve never been to the Basque country, that remote piece of land in the Southwest corner of France, but there´s no doubt I´d like it there. A region where so many delicious things come from – from acorn fed black pigs, cured meats, incredible sheep´s cheeses to piment d´Espelette – , where they create such outstanding produce from what nature has to […]

Baumkuchen

With all the bûches de Noël I saw, made and ate last month, I almost forgot we Germans have a `log` cake as well: Baumkuchen, originally baked  on a turning spit, owes its name to multiple layers of dough mimicking the year rings of a tree (Baum). Unlike the bûches, Baumkuchen is not exclusively related to Christmas, but was first baked in […]