Notes about Recipes in this book

• Yeasted plum cake

  • eeeve on August 21, 2022

    Fantastic! Very authentic and totally reminded me of my childhood spent in Germany. A bit time consuming, but not too difficult to make. Made the version with optional streusel topping.

  • anniecc on August 20, 2024

    I have a Quetsche plum tree in my garden so was looking for recipes to use them. This cake was tasty, I really enjoyed the tartness of the plums and the unusual yeasted base. A photo of the finished result would have been helpful, I had to refer to other recipes to understand that the finished result should look like a “plum pizza” rather than a cake. The author gives no instructions for tin size, mine was 33 x 25cm. I only had 800g of plums and I’m struggling to see how 1.2kg could fit unless the author is using a significantly larger tin. Next time I might up the milk quantity slightly as the dough was quite dry, and I would be careful to stretch and press it into the corners of the tin so the liquid doesn’t run underneath. In my oven it was done in 35 minutes, although this could be because I used less plums.

• Spiced rye and apple sauce cake

  • Sawalkerflinders on July 20, 2024

    This cake has become a family favourite. Easy to make and keeps well. Looks boring, but tastes great!

  • anniecc on September 24, 2022

    Delicious, foolproof recipe. The dominant flavour is of spices. I don’t think I’ve ever made a cake with rye flour before and it gave it a really interesting flavour and texture. I imagine it would be lovely iced too.

• Merguez sausage with butter beans and roasted red peppers

  • Lepa on November 17, 2022

    This was okay. It was difficult to eat served on toast. Not sure I'd repeat this one.

• Red cabbage, quince and apple slaw

  • Frenchfoodie on November 20, 2022

    Fresh, juicy and delicious. Nicely balanced dressing. Not sure I could detect the quince, I'd happily make again and just up the amount of apple.

• Grapes with tarragon

  • Frenchfoodie on August 18, 2023

    This was nice, lovely fresh almost grassy dreassing and mix of sweet and peppery in the salad itself. I subbed toasted pumpkin seeds for the sliced almonds.

• Rye and buttermilk crackers

  • Frenchfoodie on November 13, 2022

    Dough came together easily and handled well. I went for 2mm of the 1-2mm thickness and wished I’d gone for the thinner end as some were not fully crisp even thiugh they briwned nicely. Tasty but not so much that they competed with the cheese, a definate repeat.

• Beer dumplings with creamy juniper mushrooms

  • Frenchfoodie on August 18, 2023

    My bread was likely not stale enough and my first few dumplings broke apart. I added some flour to the rest of the mix and they just about held together. Mushroom mix was nice though the juniper didn’t add much.

• Crispy pork belly with creamy white beans and spring greens

  • Frenchfoodie on November 13, 2022

    Well balanced and tasty though no revelation. I subbed in hispi cabbage and halved brussel sprouts for the greens which worked well.

• Spätzle with rainbow chard and smoked cheese

  • MADCH82 on March 09, 2024

    Loved this recipe. Love making spätzle. Loved the combi with smoked cheese. Ideal to make ahead and heat up later

• Creamy apples and potatoes

  • jenburkholder on September 12, 2023

    Only made the mash, which was delicious. My apple was sweet, but I ended up topping it with something sour, so the balance was good.

• Wholewheat buttermilk waffles

  • jenburkholder on October 22, 2023

    Pleasant, simple waffles. Very fluffy.

• Rhubarb tart with a black pepper, rye and brown sugar crust

  • Hansyhobs on April 20, 2022

    The pastry was a bit hard to work with as it's quite soft. The book didn't mention anything about chilling the dough but I'd definitely recommend this for next time as it will be easier to manage

• Baked pancake with raisins, apples and lemon zest

  • GardenCook12 on March 04, 2024

    Kaiserschmarrn - uhh so delicious and so easy, once you've got over the idea of 'messing it up' as you flip the pancake to finish cooking it. I love it with sharp (cooking) apple puree and some extra maple syrup on the side. Traditional with the syrup? Probably not (perhaps an Austrian can help me out here), but so good. My comfort food. Sometimes we eat it for dinner...

• Apple compote with prunes

  • anniecc on September 18, 2022

    The quantity of apples in this recipe is enormous. The prep took ages, even without peeling the apples, and I had to use two pans to stew them. I get that the large quantity is intended to make the water bathing step worth the effort but next time I would be tempted to make a half quantity and just freeze it.