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!

Sep 12, 2012

Lime Cupcakes

Hello, hello :-)

Another thing I got in masses from the market is limes. So apart from adding limes to my water and adding lime juice to my fruit salad, I have been looking a long time for a good recipe for lime cupcakes. And this is what I found somewhere in the internet. As usual, I have made some changes.


  • 3/4 cup flour
  • 1 heaped tsp baking powder
  • pinch of salt
  • 60 g unsalted butter
  • 1/2 cup caster sugar
  • 1 egg
  • zest and juice of two limes (or more to taste)
  • 1/3 cup buttermilk
  • for the frosting: 60 g unsalted butter, 1 cup powder sugar, juice of 1-2 limes

And how to make them:

  • pre-heat the oven to 175 °C
  • sift flour into a bowl and add baking powder and salt
  • in another bowl whisk the butter until fluffy and slowly add the sugar
  • when finished add the lime zest and small portions of the lime juice. At this stage, the mixture might look curdled, but don't worry, it will come back together
  • next, add 1/3 of the flour mix, followed by half of the buttermilk, another 1/3 of the flour mix, buttermilk and last portion of the flour mix
  • don't overwork the batter, rather mix with a rubber spatula after the last bit of flour is just incorporated
  • divide the batter between 12 large or 24 micro muffin cups, place in muffin tray and bake for 25-30 mins (micro ones for 15-20 mins)
  • while the cakes are baking, prepare the frosting
  • whisk the butter until it becomes lighter in texture and colour
  • add powder sugar in small portions until the buttercream looks just a bit dry (but not crumbly)
  • next add lime juice little by little until you reach a smooth texture and the aciditiy you are looking for
  • place in a piping bag and set aside until the cakes are ready and cooled
  • once they are completely cool, pipe the frosting and add decoration (if wanted, candied lime peel works well)

Sep 7, 2012

Fig-Mustard - Feigensenf

Today, I went to the market with my friend and we ended up taking lots of fruit and veg (as well as materials for sewing) back home. We were faced with 10 very ripe figs each and I decided they had to be processed on the spot.
Since I am an absolute cheese addict, I was immediately thinking about fig-mustard. This is the stuff you get at the supermarkets where a small jar costs already a fortune for no reason at all. It is very easy to make yourself, and that is exactly what I did.


  • 3 ripe figs, cut into chunks (leave skin on)
  • 1 small white onions, diced
  • 3 tbsp brown sugar
  • 6 tbsp white balsamic vinegar (or raspberry vinegar)
  • 1 tsp salt
  • mustard (any type you like)

How you do it:

  • sweat the onions in a little bit of oil, add the figs and stirr through
  • add the sugar and caramelise the mixture
  • add the vinegar and re-dissolve the sugar, add the salt
  • let simmer for 10 mins at a medium heat (no lid)
  • then blend everything into a paste (I prefer no chunks left, but some people prefer small chunks left)
  • mix with mustard to taste 

If you transfer the mix still hot into mason jars, you can keep them for a long time, just like any preserve. Otherwise, you can keep it in the fridge up to 4 weeks. Mine will never last that long though :-) For a change, you can also use different fruits like apricots or dates. Eat with cheese but you can also add it to gravy or eat it with pork chops or sausages.

Hope you enjoy!