Sourdough versus…Is There a Real Rival?

A true, hearty sourdough loaf is distinctively different from what is sold as bread in the 21. century supermarkets. Probably there is not even a competition, as two that can not be compared, can not compete…The difference lies in the three main, very opposite characteristics or sourdough versus factory-produced sandwich bread: moist texture against soft […]

A Whirlwind in Bread Form: Twist on a Twist

The most fascinating characteristic of nature is its magical power to change radically in – literally – a heartbeat and – maybe even more admirably – living each of its life-cycle periods with its full strength. In today’s world, if one takes a respectful and loving approach, the number of motivational experiences can be countless. […]

Dreaming in Sepia: The Choclatier’s Cupcakes

“Chocolate symbolizes, as does no other food, luxury, comfort, sensuality, gratification, and love.” Karl Petzke The Chocolatier techniques showcased on the cupcakes are: chocolate tempering chocolate piping chocolate drizzling chocolate moulding chocolate modeling chocolate transfer sheets chocolate curling chocolate lattice chocolate colouring “Anything is good if it’s made of chocolate.”  Jo Brand    “It’s not that […]

A Scoop of Neopolitan: Chocolate, Vanilla Cupcake with Strawberry icing

“Forget art. Put your trust in ice cream.” Charles Baxter Food historians say that the popular American dessert, Neapolitan ice cream was named in the late 19th century (possibly in the 1870’s) as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who took their […]

Toffee Caramel Popcorn Cupcakes

“Everybody’s got their poison, and mine is sugar.” Derrick Rose The origin of caramel is neither romantic, nor truly ancient. Hard candies flourished as early as the 17th century, where economical, easily transportable products with a long shelf life were mostly preferred, but candy makers discovered only in the 19th century that by adding milk and […]

One of My Vintage Baking Gifts: Old-fashioned Ham, Mustard and Cheese Scones

Records show that already in the years 2600-2100 B.C. bread was baked by Egyptians, who it is believed had learned the skill from the Babylonians. A relief representing the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices. Other early records, this […]

A Gift of Autumn: Pumpkin and Paprika Crackers

Pumpkin is the most emblematic product of autumn, all around the world millions of people connect this vegetable to harvest, Halloween and  fall. Some remark it for its bright autumn colour, some highlight its warming taste that provides comfort in colder days.    It is an often-overlooked source of fiber, a very low calorie vegetable. 100 g […]

An Enchanted Birdhouse for a Little Princess Bird: A Carved Cake

“The reason birds can fly and we can’t is simply because they have perfect faith, for to have faith is to have wings.”  J.M. Barrie   “In order to see birds it is necessary to become a part of the silence.”  Robert Lynd   “Some birds are not meant to be caged, that’s all. Their feathers are […]

The Right End of the Stick: Crisp Soured Cream and Cheese Grissini

Mangia che ti passa!  – Eat and it will be over, you’ll feel better! Italian proverb Grissini, the traditional Italian breadstick, originated in Torino.  Historians reckon that these indulgent mini bread-bites were invented around the end of the 17th century (records indicate it was the year 1675) to cure the health problems of young Duke Vittorio Amedeo […]

A “Mini Meal”: Wholemeal Pecan Rolls

“Have nuts and be nuts.” Criss Jami   All brown flours belong to one of the following categories: wholemeal, wholewheat, wheatmeal or brown. In practical terms, for most cookery book authors, wholemeal and wholewheat are the same things. Wholemeal is, however, controlled by regulations and means the whole grain is milled, with no other ingredients added […]