Quiche Lorraine, a classic French-German dish

The word Quiche derives from German “Kuchen”, meaning “cake.” In the Lorraine region (now France), the mixture was made from everyday ingredients and was reduced to the bare minimum: beaten eggs with cream and a little butter. In the summer the people of Lorraine harvested Spring onions from the garden, which they chopped and enhanced the taste of the mixture. Continue reading Quiche Lorraine, a classic French-German dish

Storchentag in Haslach by Wikimedia

“Storchentag” in the Black Forest

Haslach, a town in the Black Forest with 7000 people celebrates end of February the “Storchentag” (Day of the Stork). Children walk through town with white bags that is led by the “Storchenvater” the father of the stork. They call “Heraus, Heraus!” (get out). Customarily, the towns people throw sweets, fruits and pretzels out of their windows. Continue reading “Storchentag” in the Black Forest

Nussecken, Almond Triangle pastry Sticky post

Nussecken, a German Almond pastry

Nussecken, like the ones from the German bakery, combine three favorite layers: sweet nut mixture, a fine apricot or peach jam and a buttery shortcrust pastry. This Nussecken recipe proves how easy it is to make the pastry yourself. This small Almond pastry is a welcome change as an afternoon snack with your coffee. Continue reading Nussecken, a German Almond pastry

Tarte Flambée, Flammkuchen Sticky post

Flammkuchen or Tarte Flambée 

Tarte flambée, as the French call it, is proof that good recipes don’t need tons of ingredients. But good ones! Tarte flambée is always on our table when we don’t really feel like cooking. This is done so quickly, that it does not require a long rise time or the cumbersome preparation of other ingredients. Continue reading Flammkuchen or Tarte Flambée