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Recipe: My go-to German bread recipe

German Bread Recipe

I’ve been making this bread for years & I have yet to meet someone who doesn’t like it 🍞 

– 500g rye, wholemeal or spelt flour
– 15g salt
– 7g dry yeast
– 5g bread seasoning (If you can’t find any: there are lots of recipes online. Can be made in batches; it lasts a while)
– 70g sesame seeds
– 70g sunflower seeds
– 70g pumpkin seeds
– 15g caraway seeds (whole, not ground)
– 500ml tepid water

Get baking:
– Mix all dry ingredients
– Knead in water (by hand or stand mixer)
– Cover dough and let rise for 30min
– Preheat oven to 190 degrees celsius, line baking tin with non-stick paper & put a pot with water into the oven (bottom shelf)
– Add dough and bake for 75 min (leave the pot of water inside the oven)

Bon appetite!

Fancy something a little sweeter? Check this one out: My quick banana bread

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Recipe: Corn fritters

Corn fritters recipe

I love fritters. In any shape and form. These ones feature quite frequently on our weekend brunch menu:

– 30g butter
– 450g chopped onions
-1 egg
– 1 tbsp water
– 125g flour
– 1 tsp baking powder
– pinch of salt and pepper
– 1 can (410g) creamed corn
– 2-3 tbsp vegetable oil 

Get cooking:
– Lightly beat egg with the water.
– Sift in flour and baking powder, add salt and pepper and stir to achieve a medium batter (add more water if needed) and make sure the mixture is not too thin.
– Add the can of cream corn, season and stir.
– Heat half the oil in a frying pan to a medium heat and add spoonfuls of the batter in the pan.
– Flip the fritters when they start to bubble on the top (1-2 min), but test they are cooked through before removing them.
– You may need to add a little more oil after each lot is taken out of the pan.

I like to serve the fritters with cherry tomatoes, avocados, sour cream & Thai sweet chilli sauce.


Love cooking & baking? Click HERE for more recipes.

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Recipe: Quick carrot & sweet potato soup

I love soups. And winter is the best time to cook & eat lots of them. 
This one is a winner: quick to make, nutritious and full of flavour.

– 30g butter
– 450g chopped onions
– 450g peeled & cubed sweet potatoes
– 450g peeled & cubed carrots
– 1 tbsp ground cumin
– 1 litre of veggie stock
– 120ml cream
– Salt & pepper
– Crushed pepper flakes

Get cooking:
Heat butter in a large pot, add onions and sauté for 2-3 min.
Add sweet potatoes & carrots and cook for around 2 min.
Add ground cumin, stir well and cook for another 2 min.
Add veggie stock, stir & bring to a simmer and simmer for around 30 min until the sweet potato is tender.
Blend until smooth (blender/food processor/stick blender).
Add cream, stir well and season with salt & pepper.
Ladle into bowls, add a sprinkling of crushed pepper flakes and enjoy.

*Recipe from “Soup for Syria : Recipes to Celebrate Our Shared Humanity” by Barbara Abdeni Massaad

Love soups? Also check this one out: Quick chickpea, kale & chorizo soup

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Recipe: Quick chickpea, kale & chorizo soup

What’s a better belly winter warmer than a steaming bowl of soup? 
I’ve been making this one for years – it’s just so quick, easy and super yummy!


  • 1 can chopped tomatoes
  • 1 can chickpeas – drained and rinsed
  • 100g cured unsliced chorizo sausage – chopped into cubes
  • Dried chilli flakes
  • 1 vegetable stock cube
  • 150g kale or cabbage – shredded

Get cooking:

Empty the can of tomatoes into a pot, add a can of water and heat up.
Once hot and slightly bubbling, add the chorizo cubes, chickpeas and a sprinkling of chilli flakes.
Crumble the stock cube into the mixture, cover and let everything bubble away for around 8 min.
Add the kale/cabbage and take off the heat once wilted.

Voila! All done!
Serve with some crusty bread and enjoy. 

P.S. The tea towel in the photo is available in my online store 🙂