I am really passionate about my cooking and I do like to share recipes with other cooks and bakers. This is my idea of how to do this. I hope you like it and will contribute with your own recipes! Simply comment or send me an email, I will put them up asap. Enjoy cooking!

Nov 3, 2013


After being absent for half a year, which I apologise for, now the dark time of the year comes and cooking and baking is coming back to me. Let me start with fabulous brownies with a decadent chocolate frosting on top.

So here are the ingredients:

  • 175 g of brown sugar
  • 100 g unsalted butter at room temperature
  • 2 large eggs
  • 75 g of plain flour
  • 50 g of cocoa powder
  • 1 tsp of baking powder
  • 100 g of chocolate chips (I use a mixture of dark and white)
  • for the frosting you'll need 120 g of milk or dark chocolate and 100 g of full-fat cream cheese

And how to prepare them:

  • line a brownie tin with grease-proof paper
  • cream the butter with the brown sugar and stir in one egg after the other
  • sift in the flour, cocoa and baking powder and mix
  • mix in the chocolate chips with a spatula and spread the mixture evenly in the baking tin
  • use your hands (slightly wet) to push the sticky dough into the corners
  • bake for 30 mins at 175 degC
  • when finished let cool completely
  • for the frosting melt the chocolate and let cool to luke warm before mixing with the cream cheese
  • spread the mixture evenly over the cake and cut into 16 squares
  • refrigerate for at least 1 h before serving


May 18, 2013

Flourless Deep Dark Chocolate Cookies

Yes, you read correctly, chocolate cookies again :-) You can't have enough of chocolate cookie recipes in my opinion! These fabulous little chocolate bombs are flour- and butterless, but they involve lots of sugar and chocolate.

I found the recipe over at Divine Baking. I can assure you, that you don't need a Kitchen Aid for this recipe, but I'd still like to have one... :-)


  • 1 1/2 cups dark chocolate, cut into rough chunks
  • 3 large eggwhites at room temperature
  • 2 cups icing sugar
  • 3/4 cup of dark cocoa powder (not the sweetened one here!)
  • 1 tbs corn starch
  • pinch of salt
How to make it:

  • mix 3/4 of a cup icing sugar with the cocoa and the corn starch, set aside
  • melt 1 cup of the dark chocolate in a bowl and let cool to hand warm afterwards
  • beat the egg whites with the salt until soft peaks appear, then, spoon by spoon add 1 cup of icing sugar until you have a proper meringue texture
  • now slowly beat in the dry ingredients
  • once the dark chocolate is cooled, fold it carefully under the egg mixture, followed by the rest of the chopped chocolate
  • this is where I had problems following the original recipe: it says, that the dough stiffens upon addition of the chocolate
  • this didn't happen in my case, however, I put the bowl into the fridge for 10 mins and voila, here we are, a proper dough you can roll into balls
  • that is exactly what you do, take a tbs of dough and roll it into a ball shape
  • now roll it in the remaining icing sugar and cover it thickly 
  • place on a baking tray lined with grease-proof paper and bake until the surface is cracked (12-15 mins) at 175 °C
  • now make sure the cookies cool completely before transfering them, they will remain soft and are easy to break
  • Mine didn't last very long (I took them to work), so I have no idea, how long you can store them.. But that might not be an issue for you as well!
Enjoy :-)

May 4, 2013

Chicken and Aubergine Curry

Curry Night :-)

One of my favourite curries is this one here. If you want, you can substitute the vegetables with others or change the chicken for lamb.


  • 1 chicken breast, cut into small chunks
  • 1 green pepper, cut into dice
  • 1 medium size aubergine, also cut into dice
  • 400 ml canned tomato or passata
  • 1 small onion, thinly sliced
  • 1 clove of garlic, minced
  • 1 walnut-size piece of ginger, minced
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp paprika powder
  • 1 bay leaf
  • 1 tsp cumin seeds, crushed
  • pepper, salt and chili to taste

And how to make it:

  • heat some oil in a pan
  • add garlic, ginger and onions, fry until softened, add the cumin 
  • add the chicken and brown 
  • add the other dry spices and the green pepper
  • fry 5 mins, then add the tomato 
  • add the aubergine and the bay leaf and cover
  • cook for 25-30 mins
  • when cooked, season with salt, pepper and chili to taste
  • serve with rice and/or naan
  • sprinkle with fresh coriander
That's it, quick and easy curry for saturday night!

Apr 27, 2013

Late morning breakfast frittata

Hello and yes, I know, it's been awhile...

I started work this month and was busy doing a lot of other stuff, too, so this is the first entry in a month. I promise to get better again :-)

I was out last night and had a fantastic experience in a karaoke bar with two fantastic singer friends. Naturally, I woke up a bit later than the usual this morning and was craving for a hearty but not too heavy breakfast. What could have been better than a frittata!


  • 1 whole egg, 1 eggwhite
  • splash of milk
  • pinch of baking powder
  • half a red pepper, deseeded and cut into thin stripes
  • two spring onions, but into small rings
  • fresh or dried chili, to taste
  • handful of cherry tomatoes, quartered
  • handful of grated parmesan cheese
  • pepper and salt
  • tbsp olive oil
  • chopped coriander or any other herb you like

And how to do it:

  • heat oven to 150 °C
  • in an oven prove pan, heat the olive oil and fry the onions together with the chili and peppers until just soft
  • meanwhile prepare a mixture of the eggs, milk and baking powder, season with pepper and salt and mix properly
  • pour the egg mixture over the peppers, onions and chilies
  • top with the tomatoes and sprinkle with grated cheese
  • and now transfer the pan into the oven and bake for 20-30 mins
  • when you get it out of the oven, loosen the sides with a rubber spatula and transfer onto a plate
  • sprinkle with coriander and serve while still hot

Mar 24, 2013

Pear and Raspberry Crumble

Hello and a happy sunday!

I have bought some pears last week and they seemed to have ripened overnight. So what to do??? One of my favorite combinations is pears and raspberries, and since I always have some of those sitting in the freezer, I thought a crumble it is. It is also a good opportunity to use up some white chocolate I have had in my storing cupboard since I made these white chocolate cookies.
I can't give exact measurements on this crumble, as I kind of make it just with rough judging.

I still try my best and tell you what I used:

For the crumble mixture:

  • 2 tbsp of ground almonds
  • 2 tbsp of oats (I used my porridge oats)
  • 2 heaped tbsp of flour
  • 3 tbsp brown sugar
  • roughly 100 g cold cubed butter
  • pinch of salt
For the fruits:

  • 3 ripe but not over pears
  • a large handful of frozen raspberries
  • 20 g grated white chocolate
  • 1 tbsp flour
  • 1 tbsp lemon juice
  • optional: 1 tbsp caster sugar
And how to make it:

  • first heat the oven to 175 °C (no fan)
  • then make the crumble mixture: mix all the dry ingredients in a bowl together
  • then, with you hands, rub the diced cold butter in there until you get a crumbly texture
  • if too dry, add more butter, if too wet, add more flour
  • then onto the fruit: peel and core the pears and cut into small pieces
  • in a bowl mix with the lemon juice and the flour
  • if your pears are rather sour, you can add some sugar here, I prefer however not to do that
  • fill your pear mixture into the bottom of an oven proof dish
  • top with a layer of frozen raspberries, then sprinkle with white chocolate (any chocolate will do)
  • now evenly distribute your crumble mix, make sure to cover the fruit to the rim of the dish
  • put in the oven and bake for 45 mins or until the top is golden brown and the fruit is bubbling
  • and now serve up straight from the oven
  • add some cream, ice cream, or vanilla sauce
I have mine pure as it is and I have to hold back not to finish the whole dish at once :-)

Have a lovely week everybody!