Exciting news! Every Thursday around lunch time you'll receive a recipe newsletter with new and exciting recipes, easy and fun to cook.
SOURDOUGH BREAD!
Yes everyone bakes it now and it's a hype but once you learned it, you will NEVER buy bread again. Okay, maybe that crunchy baguette when you're in Paris. But besides that you're basically not dependent on chewy supermarket bread anymore and you won't even need commercial yeast EVER again.
You always wondered how you can make that perfect sourdough bread at home? You tried making sourdough bread but your starter is giving up over and over again or you just can manage to 'get those holes in there'? Let's bake some bread together, equip you with the right knowledge and some helpful tools and have some delicious food together!
Join me in Stockholm at the lovely winebar 'E & G' on 7 December, 11.30h, for an Advent Brunch with plenty of food.
Eure regulären Quarkbällchen. Nur ein wenig anders, etwas nussiger, etwas kantiger im Geschmack. Dazu gibt's würzig, zimtig schmeckendes Pflaumenkompott.
Ricotta fritters with that extra savoury, nutty kick that is added through the Kinako flour. Perfectly matching with a spiced, cinnamony plum compote.
These Asian inspired noodles are a great
weeknight dinner that is quickly prepared and bring some variety into your
daily eating routine.
Ein sehr cremiger Käsekuchen, der nicht zu süss ist, dezent nach Zitrone und angenehm nach Vanille schmeckt. Er ist schnell zubereitet, das einzige was dauert sind die Wartezeiten.
A very creamy cheese cake that is not too
sweet, has a subtle lemon taste with bits of vanilla. It's prepared quickly, the
only thing that takes longer are the waiting times in between prep steps.
