The Italian cuisine has a surprising number of similarities with the Chinese cuisine. The similarity of tortellini and wanton, ravioli and dumplings as well as risotto rice and Chinese round grain rice can not to be overlooked. You could argue about whether pasta was actually brought by Marco Polo from China to Italy (about this point, even the Italians do not have a common opinion) or whether risotto rice arrived in Italy via the Silk Road from China.
For me it does not really matter who owns the “copyright”, since I am quite well aware of how early in the human history the globalization has already taken place. Instead, the similarity between these two great cuisines is much more interesting for me. Continue reading →
Homemade cantucci tastes fantastic! The first time for me to try the homemade ones was in the beautiful Tuscany. The Tuscans love to eat Cantucci as a small dessert after a delicious dinner. These crispy almond biscuits are served along with the wonderful wine “vin santo”. You take a piece of this biscuit and dip it in the sweet wine. Gorgeous!
Do you know this great dessert wine from Tuscany? Vin Santo tastes divinely sweet and is therefore irresistible for every sweet tooth. I, who speaks no Italian, have been told that vin santo literally means “holy wine”. So, could there be a more appropriate name for this divine tasting wine? 😉
Are you still looking for a sweet recipe for the Easter holidays? Now I have a gluten-free yet tasty recipe for you. 🙂
Carrot cakes or muffins are quite well known to everyone. But have you ever tried the ones made of rice flour? With a super delicious chai latte frosting on top?
The first time for me to get in touch with the Indian Marsala Chai was during my trip to India a few years back. At each crossing, on the adventurous country roads, on the crowded markets … everywhere in every city I could not miss the hawking: “Chai… Chai… Chai …”, shouted in a melodious and pleasant rhythm. The Chai boys were carrying a large pot and some aluminum cups with them, slowly walking barefoot through the crowd. Once someone gave a signal that he wanted to have a cup of Chai, the Chai boy poured the spicy tea zippily and elegantly into a cup and handed it to the thirsty customer.
A few days ago it was my hubby’s birthday. This cake was for him. My husband loves Bohemian apple cake. At first, I wanted to bake a traditional one. Then I saw this cider in our cellar, which we brought from French Alsace a week ago. Apple cake and cider, that would be a great couple! My husband loves cider anyway. In addition I decided to go for a crispier dough than the one of the Bohemian apple cake. Continue reading →
A few weeks ago I promised you to create a new recipe which should be inspired by my recent trip to Thailand. Tadaaa … here it is: Thai ice tea macarons!
During my round trip in Thailand the Thai ice tea was beside the coconut shakes my favorite drink in such a heat of 40 degrees. Its unique and delicious flavor, pleasant sweetness and the gorgeous orange color… It was just the right refreshment that you need in such a humid and hot climate. Continue reading →
The Christmas time is my favorite time of the whole year in Germany. I just love this cosy atmosphere: The tempting smells of the caramelized almonds on those crowded christmas markets, people holding a cup of Gluehwein (hot spiced wine) in their hands and talking and laughing in good mood, the huge variety of christmas pastries in every bakery and café… Continue reading →
For me, the significant sign of Autumn is the apple strudel: With the crunchy apples from the newest harvest and a very thin crispy crust. A strudel tastes best for me when it comes fresh from the oven and with a scoop of vanilla ice cream… hmmmm… yummy …
For my “East meets West” version, I took the crunchy pears which I freshly bought from the market. I just could not say no to them since they were smiling in a lovely way at me from a fruit stall.
I wanted a creamier consistency for the filling of my strudel, which should provide a contrast to the crispy crust. It did not take a long time for me to get the idea of the azuki bean paste. Continue reading →