March 27, 2012

In diesem Moment

Right now I'm...

wishing for some warmer weather
sipping raw goat milk
listening to the first sonatina played by z.

looking forward to summer vacation in europe
watching birds on our lawn collecting scraps of moss for their nests
smelling fresh water cress by the kitchen window
dyeing wooden eggs for easter
noticing crisp buds poking out to catch some spring air

finishing a creme white mohair scarf
admiring the daily pearl's fine art of weaving
cutting fabric to start the next collection of coats
thinking brown and mustard would be a wonderful combination
feeling cold
longing for sunshine
cooking creme of wheat for the kids
baking bits and pieces from my still growing collection
reading the national geographic magazine
enjoying tuesday afternoons

January 22, 2012


sunday treat

* 500g (1.1 lb) wheat flour
* 2 tablespoons dry yeast
* 50g (4 tablespoons) sugar
* 1 vanilla bean
* pinch of salt
* 2 eggs
* 1 egg white
* 250ml (8.5 oz) whipping cream - warm to touch

* 250g (0.5lb) poppy seeds stuffing or 2 handful raisins - as you like

* 1 egg yolk + milk for glazing

* sift flour and carefully add yeast * add remaining ingredients (except egg yolk and milk!) * mix together gently * knead for about 5 minutes * leave to rest at a warm spot until dough has doubled in size * knead again for a moment and shape as you like (here I added the poppy seeds) * let rest at a warm spot for another 30-40 minutes * mix egg yolk with a spoon of milk and brush the dough * bake at 160-170 C (320-340 F) for about half an hour or until golden brown


more sunday treats here

January 13, 2012


It's getting cold outside

and cozy inside.

We try to make up for what we missed in December - baking cookies * and sipping tea with friends.

It's nice to be back home after spending the Holidays with family and friends in Germany. I can't wait to take the kids back for the summer.

spicy Danish cookies

2 sticks (1/2 lb) butter * 3/4 cup organic unrefined sugar * 1/2 cup agave syrup * 1 1/2 teaspoon ground ginger * 2 1/2 teaspoon ground gloves * 2 tablespoons plus 1 1/2 teaspoons ground cinnamon * 1 cup almonds, blanched, peeled and lightly chopped * 1 1/4 teaspoon Potasche (or 2 1/2 teaspoon baking soda) * 3 1/2 to 4 cups white spelt flour

In a medium sauce pan combine butter, sugar and agave syrup. Bring to a boil, reduce heat and let simmer for 5 minutes, stirring often. Remove from heat and add spices and chopped almonds. Let it cool until warm to touch, then add baking soda (potasche) and flour. Shape the dough into 2-3 rolls, about 2 inches in diameter. Wrap each roll in parchment paper and refrigerate for a couple of hours until hardened. It can be stored for several days. Remove the chilled log from the refrigerator at least 1 hr before baking. Preheat oven to 350 F. Cut into thin slices and place on parchment paper lined tray, bake for 6-8 minutes.

Enjoy !!